Ebooks go Mainstream

I just read this in the New York Times online edition:

http://www.nytimes.com/2008/12/24/technology/24kindle.html?pagewanted=1&_r=1&ref=arts

The article talks primarily about the Kindle, and gives some estimated sales figures on the device (up to 260 thousand units before Oprah Winfrey showcased it on her show). The article notes that the Kindle is now sold out until February. I have the Cybook Gen3, found at http://www.bookeen.com, and while it was recently on backorder, it appears to be back in stock.

I buy my books from http://www.fictionwise.com. However, you can download free samples of many books from http://www.mobipocket.com.

Of note: Mobipocket has a free reader that runs on your computer. You can read the books on your computer screen (or read the samples) without having an ebook reader. I suspect that for those people with low or limited vision due to such conditions as macular degeneration would have an easier time reading the ebooks on their computer screen, due to the screen brightness. (The ebook readers are not backlit.) Font size is easily increased on both your computer screen, using the free Mobipocket software, or on your ebook reader.

Download the free Mobipocket reader software at: 

http://www.mobipocket.com/en/downloadsoft/productdetailsreader.asp

Browse books and download free samples at: http://www.mobipocket.com.

One benefit of having a Kindle, from Amazon, is that all books are priced at $9.99 or lower. This includes books that cost much more in print, such as books released in hardcover and usually costing $16 dollars and up.

Fictionwise discounts the books, but not as deeply. They do, however, have sales and a "buyer's club" that helps even out the cost.

Pumpkin Apple Soup

I've wanted to make a pumpkin soup for a while now, and here's the recipe came up with. It turned out to be very tasty and very filling. I suspect it will be just as tasty served cold as hot.

What you need:

2 cups of chicken broth (I make my own.)
1 1/2 cups apple juice or apple cider (I used the "Simply Apple" juice brand, found in the refrigerated section of your grocery store.)

1 1/2 to 2 cups water
1 twenty nine ounce can of pumpkin
1 tsp fresh grated ginger root
1/4 tsp cinnamon
1/8 tsp cloves
1/2 tsp vanilla
1/4 tsp thyme
1/4 tsp cayenne pepper
salt and pepper to taste

1 four ounce box of wild rice
1 large apple, diced, but with the skin on

What you do:

Cook the wild rice according to package directions.

In a large soup pot, combine chicken broth, apple juice, water, ginger, vanilla, spices, and pumpkin. Bring to a simmer, stirring occasionally. Let simmer for about 15 minutes.
Add the apple and wild rice. Simmer another 10 minutes or so, or until the apple dices are soft. Taste. Add more seasonings if desired.

Serve and top with a sprinkle of thyme.

NOTE: This makes about 6 very generous servings. Halve the recipe for less people. This soup is very rich and filling: serve with light sandwiches or a salad. While the picture shows this served in a large bowl, small portions are best. Since the soup is more of a sweet soup, sandwiches or salads with some bite--such as with horseradish, brown mustard, onions, or peppers--would be especially tasty.

Enjoy!

Roasted Vegetables!

On Thanksgiving, my sister-in-law made the most delicious roasted vegetables, and I immediately had to make them. 

Here's what you need:

Ingredients

1 butternut squash

3-4 beets

1 bag of fresh brussel sprouts

olive oil

sea salt

Here's what you do:

Peel the squash. (This is the hardest part of the process.) I use a paring knife. Others recommend a peeler, but I haven't had much luck with using one. Cut the squash so you can remove the seeds and pulp. Then cut the squash into 1 1/2 to 2 inch sized pieces. There is no need to be real uniform with these, and it's all right if some are larger than others.

Peel the beets. Cut into pieces as you did the squash.

Wash the brussel sprouts.

Take the portion size of vegetables you want to eat and put them into a large ziplock bag. Add a tablespoon of olive oil, and shake gently so as to coat the vegetables. Pour into the pans (I use two 9x13 inch metal pans) and sprinkle with sea salt.

Here is what my vegetables look like before going into the oven. Note that in this particular picture, the white vegetable is turnip. (And I didn't like how the turnips tasted when cooked this way. No I did not, precious.)

Bake for approximately an hour at 400 degrees. Vegetables should be browning on the top, particularly the brussel sprouts, as a signal that they are done. The brussel sprouts may actually look crispy on the top, and this is perfect. Serve. (And eat!)

I'll post a picture of the finished veggies soon. We ate these too fast for me to remember to take a picture. 

EDIT! Here's the picture of the cooked veggies. I actually like them to be a bit browner than this, but we were hungry and I hurried them along. 

Of NOTE: The squash and beets keep well in a ziplock bag in the fridge, once they are peeled and prepared. Keep the veggies separate--that is, squash with squash and beets with beets-- or you'll end up with red squash, which could be disconcerting to diners when you serve it later on. So bake only the portion size of veggies you'd like to eat, and then bake the rest later in the week.

Variations of this: Use summer squash, zucchini, red, orange, or yellow bell peppers, and mushrooms instead of the veggies listed above. Slice the veggies into about 1/2 inch thick pieces, including the mushrooms. (Note: I used presliced portabello mushrooms--large mushrooms meant nice large pieces.) Put the veggies into the pan as before, but place the mushrooms on the top. Reduce the baking time to only about 20-25 minutes, or until the squash is soft.

Enjoy!