Book Blog: The Sign of the Dragon by Mary Soon Lee
I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.
The Sign of the Dragon by Mary Soon Lee
out now in ebook; Google Play, B&N, and Amazon
I love this book. It’s as close to perfect as a book can get, which is saying a lot, especially when I add that this is a novel-sized volume of fantasy poetry that truly reads like a novel.
The central character is King Xau, a fourth son never intended to be king. He never wanted to be king. Xau is a good human being, and that is one of the intense joys of this book. Even though it often deals honestly, graphically, with war and depravity, the verses are embodied with an overall positive message that good things happen when people strive to do good. We take that in through various viewpoints–Xau’s, and those of dozens around him, from commoners in awe of a brief meeting to his avowed enemies to his beloved guards to the palace cat.
As a poetry book, it is entirely accessible. The verses flow, and emotions with them. This is a book that will make you FEEL. I can’t even say how many verses brought tears to my eyes, and I had to fight sobs at the end.
I had read the first 60 poems in Mary Soon Lee’s previous book Crowned (which I provided a blurb for), plus individual poems in a smattering of other publications. The Sign of the Dragon added 200 never-before-published poems to Xau’s tale.
If you don’t normally read poetry books, please, read this one. If you do read poetry, you’ll be blown away at the beauty and flow of this novel told in verse. I already know this will be one of my favorites for the year. A favorite book, period.
Read MoreBready or Not Original: Cardamom Cashew-Walnut Butter
This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.
For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.
So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”
After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!
This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.
You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.
Also check out my Maple Nut Butter recipe!
Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]
Equipment
- 8-cup food processor
Ingredients
- 1 1/2 cups cashews
- 1 cup walnuts
- 1/2 teaspoon sea salt
- 1 Tablespoon honey
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
Instructions
- If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
- Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
- Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
- Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
OM NOM NOM!
Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]
Equipment
- 16-cup food processor
Ingredients
- 3 cups cashews
- 2 cup walnuts
- 1 teaspoon sea salt
- 2 Tablespoon honey
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
Instructions
- If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
- Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
- Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
- Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
- OM NOM NOM!
Bready or Not Original: Soft Maple Sugar Cookies
Soft Maple Sugar Cookies! That’s right, this recipe combines two of the best things ever for an original treat.
It has been way too long since I offered up a maple-flavored treat. These are so good, they make up for that lapse in a major way.
These are soft, chewy cookies. Maple flavor is built into the dough, and the drizzle of glaze adds a touch more.
I wish I could say how long these cookies will keep, but I don’t know. They stayed delicious for at least one full day, then they went to my husband’s work and were goooooooone.
You’ll have to bake them yourself and see how long they last!
Bready or Not Original: Soft Maple Sugar Cookies
Equipment
- teaspoon scoop
- parchment paper
Ingredients
Dough
- 1/2 cup unsalted butter softened 1 stick
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 1/4 cup brown sugar packed
- 1/4 cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavor
- 1 3/4 cups all-purpose flour
Glaze
- 1/4 cup unsalted butter half stick
- 2 cups confectioners' sugar plus more is needed for thickness
- 1/4 cup half & half or milk
- 3 Tablespoons maple syrup
Instructions
- Preheat oven at 300-degrees. In a large bowl, beat together butter and shortening. Add both sugars, maple syrup, baking soda, cream of tartar, and salt. Beat for about 2 minutes, scraping bottle of bowl often. Add egg yolks one at a time, followed by vanilla extract and maple flavor. Mix in flour until just combined.
- Use a scoop or spoon to dollop dough onto a parchment paper-lined cookie sheet, spacing out to account for spread. Bake for 11 to 16 minutes. Let set on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
- Once all cookies are baked and cooled, move them back to the parchment-covered pan, close together, before mixing glaze.
- In a small bowl, melt butter in microwave. Add the confectioners' sugar to bowl, followed by half & half and maple syrup. Stir. Add more sugar, if needed, to form a thick consistency. Drizzle all over cookies. Let set for 30 minutes to 1 hour before moving to sealed containers.
OM NOM NOM!
Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]
These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!
![Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2020/02/Wh-Choc-Mac-Nut-Granola-Breakfast-Bars-GF8_sm.jpg)
I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!
![Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2020/02/Wh-Choc-Mac-Nut-Granola-Breakfast-Bars-GF3_sm.jpg)
This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.
![Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2020/02/Wh-Choc-Mac-Nut-Granola-Breakfast-Bars-GF7_sm.jpg)
To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.
![Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2020/02/Wh-Choc-Mac-Nut-Granola-Breakfast-Bars-GF10_sm.jpg)
Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!
![Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2020/02/Wh-Choc-Mac-Nut-Granola-Breakfast-Bars-GF6_sm.jpg)
Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]
Ingredients
- 2 cups quick oats
- 1 cup almond flour or oat flour
- 1/4 cup macadamia nuts chopped
- 1 cup cashew butter or almond butter
- 1/2 cup honey
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup white chocolate chips
Instructions
- Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
- In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
- Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
- Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
- Set pan in fridge to chill for at least 30 minutes.
- Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.
