Friday, April 6, 2012


After a considerable amount of thought I've decided to move. Pack your bags (or change your bookmarks), and join me at my new home

K's Book Nook

Why the very small change? When I was first thinking of starting this blog, I came across the blog Books, Sweets, and other Treats. I thought it was a fun idea to mix in treats and recipes with the book reviews. When I created my blog, I thought of the big bookstores with their cozy lighting and their little cafe in the corner. I thought it could be fun experience to somehow create that kind of atmosphere in blog format.

And so K's Book Cafe was created. And then I realized how terribly unambitious I actually am. I much prefer to curl up with my book for a few days, and then spend a few minutes whipping up a haphazard little pontification for my very few loyal readers.

So the cafe is closing down. Sadly, you will never know the cocoas, the dips, the sweets, and the pancakes that have been floating around in my head; but I will be sure to sip lots of cocoa on your behalf as I curl up with many words on many pages in my cozy little nook.

I am packing up and exporting all my old book posts, so don't worry, once I do some remodeling and get my unpacking done, all my reviews should be accounted for.

Tuesday, April 3, 2012


I'm a sucker for dips of any kind. If I can stick chips, crackers, or chewy bread in it, then it's usually a win for me. But be careful, if you put a dip in front of me, it might be gone before you have a chance to get any for yourself.

I was never very much of a salsa person though. Even now, I still prefer cheese based dips (or cheese based anything). But homemade salsa is pretty tasty stuff, and my husband can't get enough of it, so I make it from time to time. Salsa is one of those things that you keep adding stuff to until it tastes right, so it's hard to nail down a perfect recipe. I did write down everything I added this time, but keep in mind that salsa is an imperfect science.

2 cans diced tomatoes
1 1/2 c. chopped onion
1-4 jalapeños (start with one and keep adding until the salsa is hot enough and no longer has a tomato flavor. Jalapeños really vary so you never know how hot or mild they will be when you buy them).
1-2 tsp chopped garlic (I thought my last batch was a little garlicy. Again, start with one tsp and add a little more if necessary)
2-3 tsp salt (salt helps bring out the other flavors)
1/4 - 1/2 c green chile (I use frozen green chile but if you live in an area where this is unavailable, try buying some salsa verde from your store's Mexican food aisle).
2 tsp lime juice
cilantro to taste (pinch off a couple leaves and blend until you are happy with the flavor)

I cut off the tops of the jalapeños and throw all the ingredients in the blender. Pulse the ingredients until you can't see any larger chunks. Taste with a chip and add what you feel may be missing. Remember that the flavors might be stronger after the salsa sits for a while.

Picture coming soon.