Educated

"Become educated. But do not let your education putrify into arrogance".

We met at Jane's house, inside for a change, and also for a change everyone was able to be present. That was special. As usual Jane provided everything for a pleasant evening, and as usual we asked her to share an exceptional recipe. See below. Thank you Jane!

A reminder that our next book club will be held at Janice's home on June 20th and the book will be Women Talking by Miriam Toews.  After that we won't be meeting until August 1st at Jo's, with no assigned book. It will be a chance to share what we've been reading.

FYI: There will be a  Green New Deal town hall in Etobicoke on May 25th, 2:00 pm at Islington United Church on Burnhamthorpe Road. More about the Green New Deal in Canada here.

 Books we Recommend: 

• Lincoln in the Bardo by George Saunders 
• The Overstory  by Richard Powers
• The Silence of the Girls by Pat Barker
• Circe by Madeline Miller
• The Song of Achilles by Madeline Miller
• And the Birds Rained Down by Jocelyne Saucier
• Basic Black with Pearls by Helen Weinzweig
• The Last of the Curlews by Fred Bodsworth 
• Love and Summer by William Trevor
• The Blackwater Lightship by Colm Tóibín

Don't Miss on Netflix: 

• Knock Down the House 

 Roasted Tomato and Goats' Cheese Tart with Thyme

1 lb 10 oz (725 g) ripe plum tomatoes, or any other ripe medium-sized tomato
5 oz (150 g) soft goats’ cheese
4 level teaspoons chopped fresh thyme, plus a few small sprigs
1 x 375 g pack fresh, ready-rolled puff pastry
2 cloves garlic, peeled and crushed
2 tablespoons extra virgin olive oil

salt and freshly milled black pepper

To begin the recipe, first of all unwrap the pastry and place it on the baking tray.

Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through. Now tip the goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly milled black pepper. Then give it all a good mixing and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.

Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the goats’ cheese in overlapping lines lengthways; overlap one line one way and the one next to it the other way. After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them.

Bake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges.

If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.

From Delia Online