August and Inspiration

Toward the end of summer we like to share what we have been reading instead of talking about just one book. That's what we did at Wanda's yesterday. There were certainly many titles to consider for the next twelve months. We had a wonderful afternoon sharing them and thinking about the future.  Wanda hosted with one mouthwatering treat after another. The finale was home made almond poppy seed cake (recipe below) with a cup of herbal tea.  Thank you Wanda!

We managed to organize for September when we will meet at Saara's. The book will be The Heaven and Earth Grocery Store by James McBride. We will meet at 1 pm on Thursday, September 19th.  

In case anyone wants to get ahead we are considering Roman Stories by Jhumpa Lahiri for October and  My Friends by Hisham Matar for November.

Books we shared

• The Christie Affair by Nina da Gramont
• Freezing Order by Bill Browder
• My Friends by Hisham Matar
• A Month in Sienna by Hisham Matar
• James by Persival Everett
• Bury the Lead by Elizabeth Renzetti
• Followed by the Lark by Helen Humphreys
• The Heaven and Earth Grocery Store by James McBride
• The Occasional Human Sacrifice by Carl Elliott
  
• Dance of the Happy Shades by Alice Monro
• Learning to Die by Pablo Armando Fernandez
• Roman Stories by Jhumpa Lahiri
• The Secret History by Donna Tartt
• The Wife of Bath: A Biography by Marion Turner
• You are Here by David Nicholls
• Us by Dave Nicholls
• The Twilight Garden by Sara Nisha Adams
• The Fraud by Zadie Smith
• On the Ravine by Vincent Lam

To Watch 

• Life after Life - Kanopy
• Law and Order Toronto - CityTV
  
• You Don't Know Me - Netflix
• Hotel Portofino - PBS (Prime)
  
• Emily in Paris - Netflix
  
• Vienna Blood - PBS (Prime)
  
• A Man in Full - Netflix
• Us - CBC Gem

Poppy Seed Almond Cake

2 -1/3 cups sugar
2 tbsp. poppy seeds
1-1/2 tsp. baking powder
1 tsp. Kosher salt
3 cups all-purpose flour
1-1/2 cups milk
1-1/3 cups neutral oil (vegetable or grapeseed)
3 large eggs
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract
3/4 cup icing sugar
1/4 cup orange juice
2 tsp melted butter
1/2 tsp. vanilla
1/2 tsp. almond extract
    

Method: 

1. Arrange oven rack to middle position and preheat to 350 degrees. Brush the inside of a 12 cup bundt pan with oil, dust with flour, tap out the excess and set aside. 
2. In a stand mixer (or large bowl) mix together sugar, poppy seeds, baking powder, salt and flour. 
3. Add milk, oil, eggs, vanilla and almond and mix on low until combined. Increase the speed to medium-high and beat until very smooth and thick - 2 minutes with stand mixer ( 3 minutes with hand mixer).
4. Scrape the batter into the prepared pan and bake until the top is risen, split and deep golden brown (80 to 90 minutes). A cake tester or toothpick should come out clean. Cool cake in the pan for 15 minutes. Loosen the edges of the cake, invert and place on a wire rack over a baking sheet. Poke holes all over the top of the inverted cake with a toothpick or skewer.
5. Mix together icing sugar, orange juice, melted butter, vanilla and almond extract. Brush all this glaze over the cake allowing it to absorb into the cake. Cool cake completely and plate.