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Home Cooking: A Writer in the Kitchen (Vintage Contemporaries) by Laurie Colwin. Illustrations by Anna Shapiro. Personal copy: Vintage, 2010. Originally published in 1988.
It's About: Part memoir, part cook book.
The Good: I read Colwin's Happy All the Time around when it first came out -- and it's stuck with me all these years. Since I was only in early high school at the time I read it, I thought that Happy All the Time, and Laurie Colwin herself, was my book, my discovery. While I bought a new copy when Vintage did its 2010 reissues, I still haven't brought myself to read it: would it be as perfect as I remember? Would it be as meaningful?
For how I read then, in high school and later, and well, for various reasons, despite loving that book I didn't read other Colwin titles. The good news about that is that now I can read them.
Home Cooking is a like a wonderful visit with a friend, making dinner and having laughs with a bottle of wine. It makes me hungry from the recipes; it makes me feel capable, because Colwin presents them as if they were easy to make. Her first kitchen, her first resources, are small and simple, making it that much more accessible to any reader. There's also an emphasis on fresh ingredients - seriously, it's as if were written today.
I also want to track down a copy of The Taste of America by John and Karen Hess.
Of course, the best way to show how this book is like hanging out with a friend is to highlight a few passages:
"Some diehards feel that to give a dinner party without a starter is barbaric. Mellower types want to get right down to the good stuff and not mess around with some funny little things on a small plate. Some hosts and hostesses are too tired to worry about a first and a second course and wish they had called the whole thing off."
"After you have cooked your party dinner six or seven times, you will be able to do it in your sleep, but your friends will be bored.You will then have to go in search of new friends..."
I now have to read More Home Cooking: A Writer Returns to the Kitchen -- but I don't want to, not yet, because I still want to be looking forward to reading it.
Links about the amazingness of Home Cooking:
Laurie Colwin: A Confidante in the Kitchen by Jeff Gordinier, The New York Times; "there is something about her voice, conveyed in conversational prose, that comes across as a harbinger of the blog boom that would follow."
Decades Later, Laurie Colwin's Books Will Not Let You Down by Maureen Corrigan, NPR.
Because my "favorite books" list is about when I share it on the blog, not when it was published or when I read it (technically, this was during vacation last September), this is a Favorite Book of 2015.
Amazon Affiliate. If you click from here to Amazon and buy something, I receive a percentage of the purchase price.
© Elizabeth Burns of A Chair, A Fireplace & A Tea Cozy
Do you - or someone you know - love cookbooks? Check out today's Shelf Awareness for Readers. Oh my! YUM!
Seriously! Everyone who is anyone in the cooking world - well, a lot of them anyway - has a new book coming out. Even Portlandia (see above)!
Even if cookbooks leave you lukewarm, check out Shelf Awareness for Readers for the most current book releases.
Barlow, Melissa Noodlemania!: 50 Playful Pasta Recipes
Gr. 4–6 112 pp. Quirk Books
Illustrated by Alison Oliver. Sections named for pasta shapes (“Twisted & Twirly,” “Wheels & Whatever”) contain recipes that use common ingredients and simple techniques with the usual caveat about grown-up help. Appetizing full-color photos show final products. Pasta trivia, creative cooking tips, and “fun facts” are scattered throughout. A chart suggesting substitutions, such as ravioli instead of tortellini, is a clever addition. Ind.
Subjects: Cookery and Nutrition; Food
Elton, Sarah Starting from Scratch: What You Should Know About Food and Cooking
Middle school, high school 96 pp. Owlkids
Illustrated by Jeff Kulak. Although this book includes some recipes, it’s not a cookbook. Elton explores why we cook, how our senses contribute to food preferences, how culture and history affect food choices, and more. The lively prose is accompanied by stylized illustrations, charts, activities, and other graphics. A “guide to flavor pairing” and a measurement conversion chart are appended. Ind.
Subjects: Cookery and Nutrition; Food
LaPenta, Marilyn Fall Shakes to Harvest Bakes
Gr. K–3 24 pp. Bearport
LaPenta, Marilyn Spring Spreads to “Nutty” Breads
Gr. K–3 24 pp. Bearport
LaPenta, Marilyn Summer Sips to “Chill” Dips
Gr. K–3 24 pp. Bearport
LaPenta, Marilyn Winter Punches to Nut Crunches
Gr. K–3 24 pp. Bearport
Yummy Tummy Recipes: Seasons series. Corny titles and static illustrations aside, these cookbooks are something fresh for kids. With seasonal ingredients — pumpkin and cranberry for fall, peach and melon for summer, etc. — they offer enticing and healthy dishes that are perfect for holiday celebrations and generally enjoying each season. Sidebars present health tips, and directions are simple to follow and relatively concise. Reading list. Bib., glos., ind.
Subjects: Cookery and Nutrition; Seasons—Autumn; Seasons—Summer; Seasons—Spring; Seasons—Winter; Food; Bakers and baking
Wagner, Lisa Cool Backyard Grilling: Beyond the Basics for Kids Who Cook
Gr. 4–6 32 pp. ABDO
Wagner, Lisa Cool Best-Ever Brunches: Beyond the Basics for Kids Who Cook
Gr. 4–6 32 pp. ABDO
Wagner, Lisa Cool Cooking Up Chili: Beyond the Basics for Kids Who Cook
Gr. 4–6 32 pp. ABDO
Wagner, Lisa Cool Game Day Parties: Beyond the Basics for Kids Who Cook
Gr. 4–6 32 pp. ABDO
Checkerboard How-To Library: Cool Young Chefs series. Each volume emphasizes characteristics of being a good cook (efficiency, creativity, organization, etc.); introduces a cooking technique and safety guidelines; and includes nine not-too-difficult, kid-appealing recipes—caramelized onion dip, black bean chili, breakfast bakes, kebabs, and more—with variations. Clear step-by-step directions include helpful color photos. There is some boilerplate repetition across the useful, accessible series. Glos., ind.
Subjects: Cookery and Nutrition; Food
Walton, Ruth Let’s Bake a Cake
Gr. K–3 32 pp. Sea to Sea
Let’s Find Out series. Beginning with a birthday cake baked at Grandma’s (recipe appended), this book explores the origin and processing of the ingredients: sugar, butter, eggs, wheat, and chocolate. Walton generally makes sound choices about coverage for these broad topics, along with occasional advocacy for organic, fair-trade products. Collage-style illustrations and captioned photos help clarify the wide-ranging (and haphazardly organized) subjects. Glos., ind.
Subjects: Cookery and Nutrition; Bakers and baking
From the October 2014 issue of Nonfiction Notes from the Horn Book.Add a Comment
With nearly 200 countries in the world, the vast number and variety of dishes is staggering, which goes to show just how diverse your food can get. Which countries’ foods do you enjoy the most? Is there a particular characteristic of your favorite food that can’t be found anywhere else in the world? Do you know how national dishes vary by region? Explore (just some) of the world’s different cuisines discussed in The Oxford Companion to Food, from Afghanistan to Yemen, with our interactive map below:
Featured image credit: Olives, photo by Dominique Godbout. CC-BY-2.0 via Flickr.
Use the promo code “cookthebooks” and get FREE postage. Offer ends 27th October Plenty More by Yotam Ottolenghi Yotam Ottolenghi’s Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world […]Add a Comment
Sometimes what is considered edible is subject to a given culture or region of the world; what someone from Nicaragua would consider “local grub” could be entirely different than what someone in Paris would eat. How many different types of meat have you experienced? Are there some types of meat you would never eat? Below are nine different types of meat, listed in The Oxford Companion to Food, that you may not have considered trying:
Camel: Still eaten in some regions, a camel’s hump is generally considered the best part of the body to eat. Its milk, a staple for desert nomads, contains more fat and slightly more protein than cow’s milk.
Beaver: A beaver’s tail and liver are considered delicacies in some countries. The tail is fatty tissue and was greatly relished by early trappers and explorers. Its liver is large and almost as tender and sweet as a chicken’s or a goose’s.
Agouti: Also spelled aguti; a rodent species that may have been described by Charles Darwin as “the very best meat I ever tasted” (though he may have been actually describing a guinea pig since he believed agouti and cavy were interchangeable names).
Armadillo: Its flesh is rich and porky, and tastes more like possum than any other game. A common method of cooking is to bake the armadillo in its own shell after removing its glands.
Capybara: The capybara was an approved food by the Pope for traditional “meatless” days, probably since it was considered semiaquatic. Its flesh, unless prepared carefully to trim off fat, tastes fishy.
Hedgehog: A traditional gypsy cooking method is to encase the hedgehog in clay and roast it, after which breaking off the baked clay would take the spines with it.
Alligator: Its meat is white and flaky, likened to chicken or, sometimes, flounder. Alligators were feared to become extinct from consumption, until they started becoming farmed.
Iguana: Iguanas were an important food to the Maya people when the Spaniards took over Central America. Its eggs were also favored, being the size of a table tennis ball, and consisted entirely of yolk.
Puma: Charles Darwin believed he was eating some kind of veal when presented with puma meat. He described it as, “very white, and remarkably like veal in taste”. One puma can provide a lot of meat, since each can weigh up to 100 kg (225 lb).
Has this list changed the way you view these animals? Would you try alligator meat but turn your nose up if presented with a hedgehog platter?
What have you been reading? I’ve always got several books going at once, and let’s be honest, they don’t stay on the nightstand, so every night I’m frantically looking for the three I want at the moment.
First up, we have The Lonely Polygamist by Brady Udall. I haven’t gotten very far yet, but so far, it’s very funny, and I’m impressed by the intricate world Udall has created and all the many characters and their complexity.
Next, Plot and Structure by James Scott Bell. I can’t remember if this was a random book I picked out or if it was recommended by a friend, but it’s a goodie I turn to again and again. It has some excellent writing exercises, which I need, because lately I’m feeling a bit depleted creatively.
On to Budget Bytes by Beth Moncel, which you may remember me mentioning before. It’s a good, solid, weeknight cookbook with lots of fresh ideas. Simple but never boring. Currently loving the chipotle black beans, which are quick enough to make myself for lunch. The author also has an excellent blog.
Next: Can’t We Talk About Something More Pleasant? which I borrowed from my friend Susan.
This may be my favorite book of the year. By Roz Chast, of New Yorker cartoon fame, it’s the story of the slow descent of her elderly parents. It’s told in handwritten journal-like entries plus cartoons, drawings, and photographs. The story is laugh-out-loud hysterical (yes, I know, sounds strange, but it works) but also sad, poignant, and above all, deeply human. It makes me want to write a cartoon journal book. Think I may have to read it again.
Under that, The How Can It Be Gluten-Free Cookbook from America’s Test Kitchen. I’m just getting into this book, but I really like the way it’s set up and the extensive research that goes into each recipe. The folks behind it test everything to death and make sure it works.
It includes a DIY gluten-free flour mix (my other go-to GF cookbook does this as well). The hubs made me a gorgeous and delicious apple pie using said flour mix and cookbook. See?
Next: Unconventional and Unexpected: American Quilts Below the Radar 1950-2000 by Roderick Kiracofe
This book kept popping up on quilting and crafting blogs, and I just had to have it (thanks, mom and dad!). It is so completely gorgeous I can’t even tell you. The collection features my favorite kinds of quilts—-improvised, imperfect, and made with the materials at hand.
And finally, we have Williams-Sonoma’s Cooking Together. Sometimes kids’ cookbooks seem to be more about making cute things out of candy and junk food than about real food. This one has a really nice range of recipes and lovely photographs to help kids envision what they might like to cook. My kids like to sit and plan—-but, confession, we haven’t actually made anything out of the book yet. I’m expecting good things, though, because our other Williams-Sonoma books are solid.
Btw, for kids interested in cooking, Chop Chop is another excellent resource for kid-friendly yet healthy, not-intimidating recipes.
Also, just finished Gone,Girl——totally worth a read if you haven’t yet. Can’t waaaaait to see the movie!
We are so excited to announce the release of our latest children’s book, Ten Thankful Turkeys. This colorful autumn tale follows ten turkeys as they get ready for an important celebration. This story teaches about gratitude. There are also fun turkey facts in the back of the book. You can get the kindle version of this book for a special launch price of $.99 for a limited time or FREE if you have Kindle Unlimited. We also have paperback versions on sale now at Amazon for $8.99.
Be sure to gobble up this deal before it disappears. :-)
There is an unquantifiable amount of different types of food across the world, ranging from lesser known edibles like elephant garlic and ship’s biscuit to more familiar foods like chocolate and oranges. In the newly updated Oxford Companion to Food, readers will discover more than 3,000 comprehensive entries on every type of food imaginable, and a richly descriptive account of food culture around the world. The Oxford Companion to Food contains facts sure to delight foodies of all ages.
Welcome to Oxford University Press’s restaurant. We’ll take your coat. It’s time to find out just how much you know about the food you eat.
Headline image credit: Fruit and Veg, by Garry Knight. CC-BY-SA-2.0 via Flickr
It’s time for the yearly round-up of costumes, in case you need some ideas. What are you dressing up as? Last year, I was the Prancercise Lady, but it’s going to be hard to top that one. The kids want to be a diva (10 year old) and a bald eagle (7 year old). We’ll probably get started on costumes this week. This always starts with a trip to the thrift store. Our costumes are of the slapdash variety—-altered rather than sewn from scratch, with not too much (okay, almost no) emphasis on perfection.
Here are a few from years past:
Anastasia Romanov (Russian princess)
So glad to get my copy of the Budget Bytes cookbook the other day. If you haven’t yet discovered the Budget Bytes blog, you’re in for a treat. The recipes are on the simple side—weeknight friendly, for the most part, but not boring in the least. As the title suggests, the recipes are wallet-wise, but beyond that, they’re just appealing, and in many cases, less-meatarian, which I love. Also many are gluten-free or easily adaptable to GF. I checked the book out from the library and liked it so much I had to buy my own.
Discovered another new-to-me podcast for children’s and YA lit enthusiasts. It’s called First Draft, and it’s interviews Sarah Enni conducted with authors during a cross-country road trip. Good stuff, food for thought.
What about you? Discover anything good lately?
Baking is so enjoyable, especially when putting silly faces and sprinkles on cupcakes and cookies. Created to be a hands-on experience, these recipes allow kids to have fun in the kitchen. Parental guidance and assistance is essential, since recipes may contain many ingredients or have hard preparation steps.
Yummy recipes for juices consisting of: all fruits; fruits & vegetables; and fruits, veggies and dairy/non-dairy milk or yogurt to make smoothies. This book is designed to get kids to eat more fruits and veggies in a way that tastes great and is easy to consume.
Snapshots of the drinks and snacks, as well as the kids enjoying them, accompany the recipes in these vibrant and colorful books.
Reviewer: Alice Berger
In my continuing quest to recreate the Kurdish/ Turkish food I came to love while in Germany (more on that here and here), my latest cooking adventure was making hot sauce (harissa) to go with my falafel.
Evidently it’s possible to buy harissa at least a couple of places here in Charlotte, but once I found this recipe, I felt I really had to make it myself.
Basically you’re soaking dried chiles (minus seeds), then blending with garlic, lemon juice, spices, and oil. It’s not quite the same as what they served at my imbiss in Hannover, but wow, I do not care. It is OFF the hook! I’d eat it on green beans, corn on the cob, broccoli, oatmeal—–okay, maybe not oatmeal.
The recipe is not really all that hot (as a person who is usually happy with medium hotness salsas and sauces), but the flavor complexity is INSANE.
I was short on lemons but long on limes, so I used lime juice. Also, the recipe calls for New Mexico chiles, but I had what I think were ancho chiles, so I used those instead.
The picture below of falafel with peppers and harissa also stars tahini sauce, this time made with lime juice and coconut milk, which was soooooo fantastic. The original recipe is in Bittman’s How to Cook Everything Vegetarian (the coconut variation is a suggestion of his). A similar recipe is here.
Speaking of which, it’s snack time and there are leftovers in the fridge. See ya!
For more food and cooking posts, click here.
This may not exactly be news to you, but: Taste is something personal.
But who is to say which one actually tastes better? It’s your word against mine.
Same goes for art. Take Van Gogh - his paintings were hated by many, and the poor guy had to live like a bum while making art, so who would have thought back then that poor old Vincent would become one of the most famous artists of the world a long time after his death?
There are no rules for taste. Or for making art. That’s why really, you shouldn’t worry about what others think about your art. Seriously. Wether that’s writing, painting, drawing, music, poetry… You are the one making the art, and if it’s not quite like the taste of anyone who feels the need to tell you so - well, just politely thank them for the advice and send them off to get you that Soy Latte or Skinny cappuccino or whatever else your poison may be.
How’s your taste for cooking, and food?
If you like food as much as I do, and if you also like to draw or doodle, then I’ve got something that might be fitting to your taste:
Today my online workshop 'Draw It Like It’s Hot’ is starting. This is a 4-week workshop, for $69, in which we doodle food (=foodle), draw kitchen utensils and illustrate our very own recipes. Sweet!
Maybe you can join us in this foodie-art challenge? It'll be lots of fun! You can read all about it and join by clicking here.
I like food so I thought I’d give Food Wars! a try. I thought the first volume was okay, but it didn’t blow me away. Soma’s family owns a diner, and Soma’s number one goal in life is to be a better cook than his dad. I love this storyline; it kept me reading The Prince of Tennis for a long time (and I need to catch up on that one!). I’m not sure why I find this trope so appealing, but it is one of my favorites. The protagonist working to hone his skills, hoping to one day surpass the person who taught him almost everything he knows, yeah, I really like that.
Food Wars! Volume 1 ends the competition between father and son very quickly. Soma’s dad decides he’s going to sharpen his cooking skills, and he leaves Soma with hardly a word. Off he goes, we discover, jet-setting around the globe, creating fabulous dishes at 5-star establishments. Soma, in the meantime, has been enrolled in a prestigious culinary school. The only hitch? He has to pass a cooking test, or he flunks out of school before it even starts. His judge is fellow student Erina Nakiri, and she’s one tough critic. From a blue-blooded family of in the gourmet food biz, she has already created a name for herself in the foodie world. Noted for her incredibly discerning sense of taste, she has no patience for anything less than the best. Unfortunately for Soma, that includes him. When Erina discovers his background is from a humble family diner, she has nothing but contempt for him and his cooking.
I think the thing I enjoyed best about Food Wars! is Soma’s personality. He’s brash and outspoken, but he doesn’t mean to come across as a douche, though he often does. He just wants everyone to appreciate all kinds of food, especially meals prepared with less expensive ingredients. He’s also very confident in his own abilities, having worked in the family restaurant since he was a small boy. He makes himself a target the first day of school by sounding like an obnoxious jerk, making a speech in front of the incoming class that is cringe worthy in its arrogance. Since everybody has a bone to pick with him now, he suddenly has dozens of classmates rooting for, and even actively participating in efforts to see him fail. Most of the students come from wealthy families, with esteemed backgrounds in gourmet food industries, and they don’t want his kind there.
Volume 2 introduces a parcel of eccentric personalities for Soma to interact with, as well as his first cooking battle. If he loses, he’s agreed to pack his bags and leave school for good. His opponent is a genius with beef, and since her family has made a fortune selling grade A cuts of the stuff, he probably shouldn’t have challenged her to a cook-off using meat as the main ingredient. That’s what I like about Soma; he feels so strongly about an issue that he jumps to accept any challenge, without having the faintest idea or plan of how he’s actually going to win. It’s always Ready! Fire! Aim! with him, with very entertaining results.
So far, I am enjoying this series. The drama of the food wars is fun, and the descriptions of the food makes me drool. I hate cooking, but even I’m tempted to try some of the recipes included because they sound so darned tasty. I have my usual gripes while reading a comic aimed primarily at boys, and I’m not sure how these 14 year old girls can have boobs the size of their heads, but then I remember that I am not the target market. It’s still fun anyway.
About the book:
Soma Yukihira’s old man runs a small family restaurant in the less savory end of town. Aiming to one day surpass his father’s culinary prowess, Soma hones his skills day in and day out until one day, out of the blue, his father decides to enroll Soma in a classy culinary school! Can Soma really cut it in a school that prides itself on a 10 percent graduation rate? And can he convince the beautiful, domineering heiress of the school that he belongs there at all?!
Leaving home for the first time in his young life, Soma moves into the Polaris Dormitory—a place run by an old crone and filled with crazy and eccentric students! Barely settled in, Soma quickly finds himself in one of Tohzuki’s legendary cooking duels—a shokugeki! Who will his very first opponent be?
Review copies provided by publisher
The post Graphic Novel Review: Food Wars! Vol 1 & 2 by Yuto Tsukuda and Shun Saeki appeared first on Manga Maniac Cafe.Add a Comment
Welcome to Draw Tip Tuesday!
Today we're doing a quick food illustration - Sunny side up, or any way you like it.
Review: Linda Rodriguez. Every Hidden Fear. NY: Minotaur Books, 2014.
Illustrated recipes has been a favorite way of creating for me now for a few years. Ever since I discovered They Draw And Cook, I realized I'm not the only crazy foodie-artist!
Doing illustrated recipes (even the ones I did quickly in my journal, to remind myself of recipes to cook) even resulted in commissioned work. This recipe for Zucchini Patties, ignited the design for a food truck, which I saw in action for the first time just last weekend!
|photo by Mac'n'Cheez team|
Ahhh... sitting down after an exhausting day to eat great fresh food, made and served by a lovely lady, was a huge treat already.
But taking out my sketchbook and drawing the deli was the best treat I could give myself. An hour of joy. With the taste of Turkish Mezze in my mouth, the sound of Turkish television in the background, and admiring glances over my shoulder from the hostess.... what else could I wish for?
In the follow-up to Ella’s Kitchen: The Cook Book, this yellow one is chock-full of baking ideas. But it’s not limited to just desserts. Lots of baked lunch and dinner creations are also included.
Ella’s Kitchen cookbooks are designed with children in mind. Kids are actively encouraged to participate in the assembly process, and tips are included, showing which steps are best left to little hands. Full-color pictures of the completed dishes fill the book, along with smiling children’s faces expressing how much fun it is to make and eat healthy food.
Recipes are healthy, low in sugar and salt, and in some cases gluten-free. They also include an abundance of mild spices, fruits and vegetables, designed to tantalize young taste buds and encourage them to eat a variety of foods. If you’re looking for a healthy cookbook that you can share with your kids, Ella’s Kitchen: The Big Baking Book would be a wonderful addition to your collection.
Reviewer: Alice Berger
www.theydrawandcook.com. You can find more of my recipes there by following this link.
|Illustration copyright © 2014 by Leeza Hernandez. |
I’d been wanting to try these for a long time but never got around to it until last week. There were a few mishaps, but all in all, I was psyched about how they turned out, despite their less-than-photogenic looks. They even got the hubs stamp of approval—-as in, he not only ate them without complaint (he pretty much always does that) but says he’d like me to make them again. He even chose them leftover the next day instead of grilled chicken.
The recipe is adapted from Mark Bittman’s How to Cook Everything Vegetarian. Here’s the original recipe. I’ve cooked a lot, lot, lot from this book. Check out my archives if you want to see more posts about food and cooking.
1 can black beans, drained
1 medium onion, roughly chopped
1/2 cup old-fashioned oats (I used gluten-free)
1 TB chili powder
1 garlic clove
a generous squirt of Sriracha sauce
a nice blob o’ ketchup
3 pickled jalapeno slices
Pulse everything just a little, not a lot, in the food processor. I accidentally left out the egg, but it didn’t seem to matter much, so I doubt I’d add it back in. I also goofed and blended the ingredients too long.
After processing, let it all rest a few minutes.
Form into patties and chill in the fridge for a little while.
Heat a cast-iron skillet to medium, add oil, then brown the patties on one side, then the other.
The next bit was tricky for me. The burgers actually had to be cooked a long, long time to get the right texture. You want the texture to be kind of burger-like. The right kind of chew, not mushy and damp.Maybe I had trouble because I added too much moisture and pulsed the ingredients too long. I don’t know. I may try browning and then baking next time.
What I ended up doing was just turning the heat down to low and cooking them forever very slowly so as not to burn them. I was afraid the whole experiment would be a wash, but lo and behold, they turned out very well in the end.
I didn’t think they were more than mildly spicy, but my daughter (who likes to remind me that children have more taste buds) said the spice factor was too much for her. I hadn’t expected the kids to flock toward bean burgers anyway and had made them turkey burgers instead.
You could totally crank the spice factor up or down. These are definitely going into the rotation.
If you want more detail about all kinds of tips and variations, do check out the original recipe.
I’ve been reading Jennifer Worth’s memoir, Call the Midwife, since I love the show so much. I was surprised that the show actually follows the memoir fairly closely. I’ve been watching old episodes of Foyle’s War, a British WWII detective show. Also tried Outlander (no, I’ve never read the books) and The Knick. I’m definitely on a mostly British historical kick. Not sure what I think of those shows yet. You?
Also doing some patchwork, some of which I hope to show you soon.