A bookworm journalist blogs on literature and life
I’m finally back to blogging, woo! But instead of posting here, I’m over with a guest post for Sheila at Book Journey while she’s having fun in Honduras.
If you head on over to Book Journey to read my post, you’ll learn which of these stylish young ladies, circa the mid-1990s, is me and what we’re doing. Plus, there’s a recipe for my favorite cookie in the entire world.
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You might remember me writing about Keys to Good Cooking by Harold McGee before on the blog. I previewed this book back in August and promised a review in the future as part of a TLC Book Tour, but my tour date is here and I’m just not quite comfortable writing a review yet.
See, the book got to me from the publisher a little later than expected, and then just a couple of days later I managed to sprain my ankle playing soccer. Yesterday was the first night I got home and was able to stand long enough to actually cook something (and it was from the slow cooker, which is kind of like cheating).
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I am not the world’s most impressive chef, but I’ve always wanted to be a good cook. I’ve debated signing up for cooking classes, but end up skipping it because of expenses or time.
As a cook I like to have recipes, but tend to not follow them exactly. It drives my boyfriend crazy when I don’t measure – too lazy to wash all the measuring utensils – or just guess on how long something should cook. This works out for me about half the time, and the other half I get something weird that doesn’t quite seem right.
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Monday Tally is a weekly link round-up of some of my favorite posts discovered over the week. If you have suggestions for Monday Tally, please e-mail sophisticated [dot] dorkiness [at] gmail [dot] com. Enjoy!
This week making vacations smarter, Diana Wynne Jones Week, and how gamers and mentors are building a better world.
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One Sentence Summary: To learn to be a chef, journalist Bill Buford follows the path of celebrity chef Mario Batali from the kitchen of Batali’s restaurant in New York back to the origins of Batali’s cooking education in rural Italy.
One Sentence Review: Buford’s profile of a chef and his restaurant were more interesting than Buford’s own attempts to learn the origins of Italian cooking, but the book’s look at what it means to be a chef from the inside was readable, and made me happy I don’t lead that life 
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