The Menuscript

Celebrating independent bookstores and libraries! Thank goodness for these wonderful spaces for book lovers and communities as a whole. Please share your favorite indie bookstores! Also recapping some April reads and sharing excitement of upcoming books.Follow me on Instagram to see the mouthwatering meals I’m making and amazing books I’m reading. You can order this book, or any book, using my Bookshop link!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

What do you do when the truth isn’t something people want to hear, and which some are actively denying? That is one of many questions facing Harry in the fifth installment of the Harry Potter series, Order of the Phoenix. In this episode, I enter the Great Hall with Laura from Mugglecast to serve up the emotional core of the story, shifting dynamics at Hogwarts, and the ways Harry and his friends begin to push back when the system fails them. Expect plenty of thoughts on authority, trust, and why this book hits differently on a reread—plus, of course, some fun along the way.Recipe: for the gingersnaps! You weill need: ½ cup of softened butter, ½ cup of brown sugar (white sugar for a crispier cookie), an egg, ½ cup of baking molasses, 2 cups of flour, ½ teaspoon salt. 1.5 tsp baking soda, 1.5 tsp ground ginger, ½ tsp cloves, and ⅓ cup of granulated sugar. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined. In a separate bowl, whisk together the flour, salt, baking soda, ginger, and cloves. Gradually add the dry ingredients to the butter mixture, mixing until combined. Chill the dough in the refrigerator, covered, for 2-3 hours. Preheat the oven to 350ºF and line a baking tray with parchment paper or a silicone mat. Roll the dough into roughly 1-inch balls, roll in the granulated sugar, and place on the baking tray. Bake for 12 minutes and allow to set on the tray for 4-5 minutes before transferring to a wire rack to cool completely.Small Business Spotlight: If you’re in or near Essex County in NJ, you must check out The Order! Located in downtown South Orange, this cafe serves up brunch with fresh, seasonal ingredients and is clearly owned by Potterheads. Dine on “The Dumbledore” - a breakfast option featuring lots of goodies. Curious to hear more from Laura? Check out Mugglecast for LOTS of Harry Potter coverage spanning every topic you can think of! You can also hear her talk about current events and life on Millennial.Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Kicking off season five with a trip to the faerie lands of A Court of Thorns and Roses by Sarah J. Maas—a story that proves one questionable decision in the woods can turn your world upside down. That goes for the characters and the readers. I’m joined by That Team Rhysand Guy, Jon, for a talk about fairy tale vibes, dramatic world-building, suspiciously charming characters, and why communication could solve at least 60% of the problems in this book. Whether you’re a longtime ACOTAR fan or just getting into romantasy, this is the podcast for you!Book Recommendations: By the Book by Jasmine Guillory, The Kindred’s Curse Saga by Penn Cole.Recipe: Test your culinary skills with this delicious beef ragu!Find Jon on Instagram to see more of his booky thoughts and Rhysand love!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

This month’s bonus features the very first podcast Rachel was ever on. She joined the podcast, Novel Finds, to discuss the remarkable book Remarkably Bright Creatures. Haven’t read it yet? You’re just in time! The movie comes out in May and this is a book you absolutely will not regret picking up. Want to hear more Novel Finds? Check it out! You can also find the Finds on Instagram.Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Last summer I met an author who sold me on her book by drawing a connection to The Vampire Diaries. This month's bonus features that author as we talk about her books, plans for more books, and The Vampire Diaries. Join me and Bree Wilde to hear all about it!Check out Bree on Instagram @authorbreewilde and find her books here. Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

It’s time to return to the wizarding world of Harry Potter. Breaking down the fourth book in the series, Harry Potter and the Goblet of Fire, with Barry Watson of Retold: A Harry Potter Podcast. Find it on Spotify, or wherever you listen. You can also follow him on Instagram and YouTube.Book Recommendations - Raven Scholar by Antonia Hodgson, Dungeon Crawler Carl by Matt Dinniman, and Powerless by Lauren Roberts.Recipe: You will need: 2 cans of white beans, an onion, one carrot, 2-3 stalks of celery, 2 small peppers (any color), 1 tsp paprika, dash of salt, ½ tsp thyme or oregano, dash of pepper, 1 tsp parsley flakes. Chop the onion, carrot, and celery into small pieces. Place all ingredients into an instant pot or pressure cooker and add 2-3 cups of water. More water will result in a soupier consistency, less water will result in more of a stew. Give it a stir then set the cook time to 8 minutes. Enjoy with some fresh bread! Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Nothing like gathering with friends to share thoughts about books! Want to hear more from the Book Thots? Find them on Spotify, or wherever you listen. You can also check out their website for more info and merch. You can also follow them on Instagram.We had two recipes for you in this episode. Bonus episode, bonus recipe!Chocolate cake: Baking is kind of an alchemical process, and some foods really do feel magical! Today we’re whipping up a chocolate cake. You will need 3 cups of flour, 2 cups of sugar, 6 Tbsp of cocoa powder, 2 Tbsp baking soda, 1 tsp of salt, ¾ cup of vegetable oil, 2 Tbsp vinegar, 2 tsp vanilla, and 2 cups of cold water. Mix the dry ingredients together in a large bowl. Make 3 wells. Put each of the first 3 liquids into a separate well. Pour the two cups of water over everything and mix thoroughly. Bake for 50 minutes at 350º F. Enjoy plain or decorate with your favorite frosting!Sidecar and mocktail:Mocktail: 1 ounce organ juice. 2 ounces white grape juice. 1.5 tbsp lemon juice. ½ tsp vanilla extract. Orange slice and lemon twist to garnish.Cocktail: 2 oz cognac or brandy. 1 oz orange liqueur or triple sec. Freshly squeezed lemon juice. Garnish with lemon and orange twist. Superfine sugar for the rim. Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Tired of real world news? Blast off with The Menuscript as I share some thoughts and a meal about Pierce Brown’s dystopian sci-fi series, Red Rising. This episode may be served solo but it’s packed with all your favorite episode ingredients, covers two books, and hints at my predictions for the third.Recipe: You will need: a tube of crescent rolls, a head of broccoli, one cup of shredded cheddar, and salt and pepper to taste. Preheat the oven to 350ºF. Roll out the crescent rolls into one large rectangle, pinching together at the seams. Chop up the broccoli and saute on medium heat for about 6 minutes. Sprinkle the cheese all over the crescent rectangle and then scatter on the broccoli, and tomatoes if you decided to add them. Season with salt and pepper. Starting from the bottom, roll up the rectangle and cut into four pieces. Place each piece in a glass baking dish and bake for 15-20 minutes. Enjoy on it’s own, or perhaps as a side to grilled chicken, a bowl of soup, whatever you prefer!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Books provide an amazing platform for learning about the world. Sara Novic’s True Biz not only tells a great coming-of-age story, but it educates readers on deaf culture, probes thoughts on issues such as accessibility, civil rights, and so much more. Sarah Razner, a fellow author of a coming-of-age novel, returns to the kitchen to break bread over the book. Recipe for Chicken Tacos: 2 Tbsp chili powder, 2 tsp cumin, 1 ½ tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, ¼ tsp cinnamon, ¼ tsp cayenne, a dash of salt, 2 ½ lbs of chicken breast, ½ cup of pineapple juice, and 1 Tbsp ketchup. Mix all the spices together in a small bowl. Put the chicken in the pressure cooker or instant pot, cover with the spice rub, and add in the pineapple juice and ketchup. Give it a stir to make sure all the chicken is coated. Pressure cook for 15 minutes. When the chicken is done you can either release the vent quickly or allow for a natural release, depends on how much time you have. Using tongs, remove the chicken and place in a separate bowl. Using forks, shred the chicken. Put the now shredded chicken back in the instant pot and mix with the liquid. Enjoy with tortillas, lettuce, guac, whatever taco toppings you prefer!Place your order for In Name Only here! Follow Sarah on Instagram to see more book updates from her. Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

“I declare after all there is no enjoyment like reading! How much sooner one tires of any thing than of a book! -- When I have a house of my own, I shall be miserable if I have not an excellent library.” - Jane Austen (Pride and Prejudice)Such a true line, and such a great book! While we’re talking about Persuasion and its modern day retelling Anne of Avenue A, I couldn’t resist this booky quote. If you’re an obstinate, headstrong romantic who can’t get enough of Jane Austen, consider treating yourself to an Austen box.If you’re curious about those cranberry feta pastry puffs, try this recipe. Want to try that cherry pie? Give this recipe a go! You can see more of what Shelby is up to by following her on Instagram at soshelbs44Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Merry Christmas! We don’t need Hercule Poirot to help us solve the mystery of why this is one of the greatest days of the year. What we do need him for is a Christmas murder! Here to discuss Hercule Poirot’s Christmas is Dominique del Calzo.Link to Dominique’s books.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

From page to stage! What does it take to bring a bestselling novel to a Broadway stage? Or to stages around the country. Joining me in the kitchen to discuss Water for Elephants by Sara Gruen is Connor Sullivan, the actor currently portraying August in the national tour. Find out where you can see Water for Elephants by checking out the tour schedule. Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

I needed reinforcements for the Maasterful book that is Crescent City: House of Earth and Blood. Enter Tori and Emily of Spilling Wine and Spoilers! But don’t worry, no major spoilers here. We chat about this incredible book, and world, created by the incomparable Sarah J. Maas. Recipe: It’s soup season! Warm up and host a crowd with this delicious chicken and rice soup.  https://ifoodreal.com/healthy-chicken-wild-rice-soup/Curious about Spilling Wine and Spoilers? Check out their website! You can also find them on Instagram and whatever podcast platform you’re listening on.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them! Hosted on Acast. See acast.com/privacy for more information.

Good news! No one is dead, but I don’t think we’re in Kansas anymore! Tune in for a bonus episode to discuss the musical phenomenon Wicked and why it means so much to me, and to many others. Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

The podcast series that is immortal! Emily rejoins me in the kitchen to discuss Immortality by Dana Schwartz, the sequel to Anatomy from the deep dive episodes served up in September. Get ready to reenter Hazel’s world and get all of your questions from the ending of Book One answered!Recipe: Ready for some roast brussel sprouts? These would be a great side on your Thanksgiving table! Or any time. You will need: 1 ½ pounds of brussel sprouts cut in half, 1 Tbsp of olive oil, 2 tsp balsamic vinegar, and dashes of garlic powder, salt, and pepper. Preheat the oven to 425ºF. Toss all ingredients in a large bowl. Spread the sprouts on a baking tray. Roast for 20 minutes, stirring or rotating sprouts halfway through. If desired, drizzle more balsamic vinegar or honey over the sprouts once they’re out of the oven. Enjoy!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

The journey to Olympus may not be as far as you think! You just have to get to the Empire State Building. And not get killed by monsters. Good thing we’ve got the perfect guide book - The Lightning Thief, the first book in Rick Riordan’s Percy Jackson and the Olympians series. Featuring Mike Shubert of the hit podcast The Newest Olympian, we steal away into this electrifying book blending mythology, modern times, humor, and heroics!Recipe: I can’t take any credit for this recipe. I tried this one, loved it, and haven’t done much customizing. Enjoy! Also, try Mike’s orzo recipe because it sounds incredible.Want to hear more from Mike? Find everything you need for The Newest Olympian on his website. You can also follow him on Instagram @schubes17 and check out all his podcasts!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Trick or treat! It’s Halloween and we’re getting spooky! This month’s bonus episode features Rachel Gillig’s gothic fantasy, One Dark Window. Magic, mist, mystery, a sinister forest - this book has everything you need for a page-turner that won’t also leave you shivering in fear. Recipe: You will need: a box of your favorite brownie mix, whatever amount of eggs it calls for (probably one or two), 2 Tbsp of water, half a cup of vegetable oil, and a pack of oreos. Preheat the oven to the temperature directed on the box and spray a baking pan. Mix the water, vegetable oil, eggs, and brownie mix in a large bowl until you have a smooth batter. Pour half the batter into the baking pan. Lay out a layer of oreos, you probably won’t use the whole pack, but you do want them close together. If you want lots of oreos you can do a double layer. Pour the remaining brownie batter onto the oreos. Bake as directed. These taste great warm, cold, on their own, or with whipped cream or ice cream.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

It's an author chat episode! I sit down with debut fantasy author, Jo Fischer to talk about her brand new novellas and upcoming novel. We also talk about the bookish community, finding ourselves in books, and cosplay to bring these characters to life. Eager to read these incredible novellas? Order Whispers of the Wylde Court and The War Between Us today!Learn more about Jo, her cosplay appearances, and her books on her website!Find High Lady Jo on InstagramArtwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the kitchen! The Menuscript is back for its fourth season and we are starting the season with a trip to the Underworld. In this episode, I serve up an appetizer on Katabasis by RF Kuang. This was quite the read, and well worth the wait. Godel’s Theorem: The first incompleteness theorem states that no consistent system of axioms whose theorems can be listed by an effective procedure (i.e. an algorithm) is capable of proving all truths about the arithmetic of natural numbers. For any such consistent formal system, there will always be statements about natural numbers that are true, but that are unprovable within the system. Equivalently, there will always be statements about natural numbers that are false, but that are unprovably false within the system.The second incompleteness theorem, an extension of the first, shows that the system cannot demonstrate its own consistency.Recipe: You will need: a stick of butter, ½ cup of sugar, ½ cup of brown sugar, an egg, a teaspoon of vanilla, a cup of flour, ½ cup of cocoa powder, a teaspoon of baking soda, a dash of salt, a cup of mini chocolate chips, and powdered sugar. The dough is going to chill so you don’t need to preheat the oven just yet. In a large bowl, beat the butter, sugar, and brown sugar until combined and fluffy. Add in the egg and vanilla and beat until combined. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the large bowl, mixing thoroughly. Stir in the mini chocolate chips and place the dough in the fridge for at least two hours. When you’re ready to bake preheat the oven to 350ºF and take the dough out of the fridge. Roll the dough into golf ball sized rolls and coat with powdered sugar. Place the dough balls on the baking tray, about 3 inches apart. Bake for 10-12 minutes and allow to cool on a wire cooling rack.Artwork by @stephanieilanaEditor: Alex SchmitzSong: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.

It's the final course of the Anatomy deep dive! Will this be a scrumptious dessert or a serving of ice cream made with salt instead of sugar? Tune in to find out. Book recommendations from the acknowledgements: The Butchering Art by Lindsey Fitzharris, The Royal Art of Poison by Eleanor Herman, Dr. Mutter's Marvels by Cristin O'Keefe, The Knife Man by Wendy Moore, and The Lady and Her Monsters by Roseanne Montillo.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Loch Lomond by Freya CatherineEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

The “main course” of the deep dive. In this penultimate episode, Emily and I are back in the kitchen covering chapters 24-31. A lot of major plot points in this chapter stretch, but more questions arise. Tune in for discussion, theorizing, and the random unhinged tidbits that always seem to pop into the deep dive episodes. Liking these episodes? Suggestions for other books to cover? Let me know!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Loch Lomond by Freya CatherineEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Hazel is making deals, cutting bodies open, and still finding some time for romance! You get to find out all about it because Emily and I are back with the third installation of the Anatomy deep dive. This episode covers chapters 16-23 of the book.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Loch Lomond by Freya CatherineEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Join Emily and Rachel for the next chapter section in Anatomy, where we're covering chapters 8-15. Hazel makes some bold moves, Jack loses his job, and the Roman fever continues to spread. More details, discussions, and sandwich making awaits in this second deep dive episode!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Loch Lomond by Freya CatherineEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Welcome to the first episode of a multi-course serving on Anatomy by Dana Schwartz. I’m joined by fellow reader, Emily, to break down this amazing story. Emily has read the whole book, I haven’t! This book club style podcast features lots of laughter, theories, and predictions. And, of course, some food. Feast with us on the prologue through chapter 7!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Loch Lomond by Freya CatherineEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

This month I traveled to St. Louis, MO to attend Enchanticon. This three-day convention was packed with panels, discussions, activities, and more all to celebrate fandoms of all sorts of fantasy books, games, and shows. It was a magical experience and this episode covers the highlights.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Houston, we have a podcast! Wrapping up Season 3 with an appetizer on a book that’s sure to take you out of this world. I team up with a fellow reader and podcaster to discuss Taylor Jenkins Reid’s Atmosphere. Buckle up and let’s blast off!Recipe: You will need: a 3lb pork shoulder, salt and pepper to taste, a tsp of chili powder, a tsp of garlic powder, a cup of barbeque sauce, a Tbsp of apple cider vinegar, and a ¼ cup of chicken broth or water. If you don’t want the spice you can omit the chili powder. Put the meat and everything except the barbeque sauce in the slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Then shred with forks and add in the barbeque sauce. Enjoy on its own, on burger buns, however you’d like!Find Andrew’s podcasts, Mugglecast and Millennial, here!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

What time is it? Summertime! Enjoy days by the pool/lake/ocean, road trips, trips traveled to by plane, barbeques, picnics, all the things. Whatever you do, be sure to bring along some summer reads. What is a summer read? Find out in the July bonus episode.Recipe: A southwestern inspired mac and cheese. You will need a box of mac and cheese (whatever brand is your favorite, I like Annie’s four-cheese penne), black beans, onion, bell peppers, jalapeno pepper, and salsa. While the pasta is cooking, chop up the onions and peppers. Then, as you’re mixing in the cheese powder and milk, you will also stir in the beans, chopped veggies, and a tablespoon or two of the salsa. So easy, so tasty, and very colorful too!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

When you’re at the bookstore, library, or browsing your personal collection it can be hard to pick a book. So, why choose? Get as many as you want (or can reasonably afford) and eventually you’ll read them all! Why choose is the type of romance trope featured in this episode’s book, The Never List. Featuring Con and Lauren of the incredible Between Pages and Friends podcast, pull up a chair for summaries, standouts, theories, and lists!Spoilers from 24:32 - 38:30Looking to buy The Never List? Order it from Jade Presley’s website, or look for it at your local bookstore or library!Recipe: We have two this week. Why? Because we couldn’t choose just one.Rachel’s Mom’s banana muffins: 1 cup of mashed ripe bananas, ½ cup sugar, ½ cup plain yogurt, ¼ cup of melted butter or margarine, 1 tsp vanilla, 2 eggs, 2 cups of flour, 1 tsp baking powder, ½ tsp baking soda, and a dash of salt. Preheat the oven to 400º F. Combine the banana, sugar, yogurt, butter, vanilla, and eggs in a large mixing bowl. In a small bowl, combine the flour, baking powder, baking soda, and salt. Add flour mixture to banana mixture and stir. Spoon batter evenly into muffin pan. Bake for 18 minutes. Remove from the pan immediately and allow for cooling on a wire rack. Con’s protein pasta bake: a box of Banza chickpea pasta (or whatever brand you’d like), a pound of ground turkey, a medium onion, clove of garlic, two cups of marinara sauce, a cup of shredded mozzarella cheese, oregano, Italian seasoning, and some handfuls of spinach. Preheat the oven to 375ºF. Cook the pasta according to the instructions on the box. While the oven is heating and pasta is cooking, chop up the onion and garlic. Brown the turkey in a skillet over medium heat, about 5 minutes. Add the onion, garlic, and spinach to the skillet and saute for another 2 minutes. Put your turkey and veggies into a baking dish and add in the pasta, sauce, and Italian seasoning. Stir it up and top with the shredded cheese, Bake in the oven for 15-20 minutes. Garnish with fresh basil if you’d like. Enjoy!Want to hear more from Con and Lauren? The website for Between Pages and Friends has links to all their socials, merch, and Patreon. Find them on Instagram here, or use this link to directly find them on YouTube. Spotify listeners can find them here. Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Have you ever walked down the street and smelled something absolutely scrumptious cooking? Have you ever walked into a bookstore or library and saw a book that jumped out right away? We get both of those things with Pomegranate Soup! Join me and a guest, Marissa, to discuss this beautiful book about love, acceptance, culture, and food.Recipe: For the pomegranate soup you’ll need a large chopped onion, olive oil, ½ cup of split peas or lentils, 6 cups of water, 1 tsp of salt, ½ tsp pepper, 1 tsp turmeric, about a cup of chopped parsley, a cup of cilantro, ¼ cup chopped mint, a cup of chopped scallions, 1 lb of ground turkey (original recipe calls for lamb but I am subbing it out), ¾ cup of rice, 2 cups pomegranate juice, Tbsp sugar, and 2 Tbsps lemon juice. Wow that’s a lot of ingredients. The instructions themselves are quite short. In a large pot, saute the onions in the olive oil until golden. Add the split peas, rice, water, and spices and bring to a boil. Lower the heat and simmer, covered, for half an hour. Add the herbs and scallions and simmer for another 15 minutes. While all this simmering is happening, roll the ground meat into meatballs. Add the meatballs and all other remaining ingredients to the pot and simmer for an additional 40-45 minutes. Enjoy! For the pomegranate smoothie, you will need about a cup of orange juice, strawberries, a banana, ½ cup of greek yogurt, and a handful of pomegranate arils, which are the seed pods. Put everything in a blender and blend until it is smooth. It’ll be a stunning shade of pink and is best when enjoyed immediately after blending.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Run to the kitchen for a snack and then to the bookstore! Have you ever wondered what is going through someone’s head as they’re running? Maybe you just think they’re insane, or you start thinking about all the things you think about when running. Haruki Murakami decided to write a book about what he talks about when he talks about running and runners everywhere have read it, including yours truly. I am joined by fellow runner and dear friend Hannah to talk about the book, running, and the things we think or talk about.Recipe: We recommend chicken alfredo, pasta primavera, or something else with lots of carbs to prep yourself for the big run. And a tasty bowl of fruity oatmeal or sweet treat to eat afterwards!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Flying through 2025! Can you believe the year is halfway over? In this episode I recap some of my 5-Star reads from the first half of 2025, check in on reading goals, and share some titles I’m looking forward to in the coming months.To hear about Dark Maestro and other books by Brendan Sloccumb, check out this episode.Another top read from the first half of 2025 was By Any Other Name by Jodi Piccoult and you can hear about it here.Lastly, I loved Suzanne Collins’ new Hunger Games prequel, Sunrise on the Reaping, and talked about it earlier this season.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Justice is served! Or is it? Serving up a supreme episode on the Supreme Court and the book Lawless by Leah Litman. A law professor and podcaster herself, Litman knows how to dish out the dirt on the Court, and to tell us when it has been spoiled. Order Lawless here.Want to hear more from Leah and her co-hosts? Check out Strict Scrutiny!Recipe: You will need pasta (thinner pastas like spaghetti, angel hair, linguine, or fettuccine are best, but you can use whatever you like), a pound of shrimp, olive oil, at least 3 cloves of garlic, broccoli, a Tbsp of lemon juice, spinach, sprinkle of Italian seasoning, ½ tsp of red pepper flakes, and 1-2 Tbsps of grated parmesan cheese. In a large pot of boiling water, cook the pasta according to the directions on the box. Save some of the pasta water when you drain it, around a cup will do. While the pasta is boiling, saute the broccoli, garlic, spinach, and shrimp in the olive oil over medium high heat for 3-4 minutes. Turn off the heat, mix in the lemon juice, pasta water, Italian seasoning, and red pepper flakes. Add the pasta to the skillet and mix it all up. Top with the parmesan cheese and enjoy!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Thinking critically, reading books, loving magic. I solemnly swear that I am serving up something good! Or at least trying my best. Join me and Professor Julian Wamble to return to Hogwarts for Harry’s third year. We recap the book and deep dive into the magical world. What’s your Patronus? Should Muggle Studies be required? Was the movie good? All this and more!Recipe: Bake some chocolate chip cookies for yourself or any upcoming summer barbeques. Preheat your oven to 375º F. You will need: 2 ¼ cups of flour, 1 tsp of baking soda, 1 tsp salt, 2 sticks of butter, ¾ cup of sugar, ¾ cup of brown sugar, dash of vanilla extract, 2 eggs, and a cup of chocolate chips. Combine flour, baking soda, and salt in a small bowl. In a large bowl beat the butter, sugar, brown sugar, and vanilla until the texture is creamy. Add in the eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients followed by the chocolate chips. Roll the dough into balls, about 1 Tbsp each, and place on a baking sheet. Bake the cookies for 9-11 minutes. Enjoy! *I can’t tell you to eat raw dough since there are uncooked eggs.Want to be critical and stay magical? Find Julian’s excellent podcast, Critical Magic Theory at the website or wherever you listen to podcasts and follow him on Instagram.Curious about the fan fiction mentioned? Find “All the Young Dudes” here.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Reading and writing may be done solo but they give us so many ways to form communities. Bookclubs, podcasts, BookTok, sending memes, poetry readings, the list goes on. Us word nerds have to connect! This month’s bonus episode features Erica, a cultivator of the literary community in a Wisconsin town. Check out Lake Literary Center and all the great things they are doing!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Twice the tributes, just as much dystopia. Happy Hunger Games! 24 years before our beloved Katniss and Peeta enter the arena, District 12 had another victor: Haymitch. We finally get the story of Haymitch’s games and it did not disappoint! Such an amazing prequel, the perfect first course to the original series. Recipe: Mushroom goat cheese tarts! Here is what you’ll need: half a sheet of puff pastry, 3 tablespoons of butter, half a pound of mushrooms, a clove of crushed garlic, half a cup of goat cheese, and some parsley. Don’t worry too much about the type of mushroom. White, baby bella, cremini, whatever you prefer. Preheat the oven to 400º F and lightly grease a baking tray. Lay the puff pastry out and cut it into 8 squares. Poke each square a couple times with a fork and bake for 7 minutes. Take the squares out and flatten them a bit with a spatula. Put the puff pastry back in the oven for about 5 minutes. While the squares are baking, saute the mushrooms and butter in a skillet over medium heat. Once the squares are done, evenly divide the cooked mushrooms onto the pastry. Sprinkle the crumbled goat cheese and parsley on top.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Words flow together to form a book the way music notes come together to create a symphony, and no one knows this better than bestselling author Brendan Slocomb! He is an educator, musician, and author and he was kind enough to join me in the kitchen.Want to learn more about, or order Brendan’s books? Follow this link to his website.Violin Conspiracy playlistDark Maestro playlistFollow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

April showers bring bonus podcasts! Close out the month with a nod to the NFL draft and some of our favorite male main characters from beloved fantasy books. Don't know football? No problem! Don't know books? No problem! Don't know nothing? You're welcome here, Jon Snow.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

What’s in a name? In this episode (occurrence, event, happening, installment, etc.) Rachel serves up an appetizer on “By Any Other Name” by Jodi Piccoult. This spellbinding book explores theories that Shakespeare did not write his own plays, at the same time following a modern playwright working to stage her first play. Woven together as only a master like Piccoult can, this book will have you fleeing the dinner table quickly in order to get to your theater seats on time.Recipe: Rose petal pesto! You will need: 2 cups of basil, a cup of rose petals (you can buy dried rose petals or, if you have roses, pick your own), 2-3 garlic cloves, half a cup of olive oil, a teaspoon of rosewater, half a cup of grated parmesan cheese, and about a quarter cup of pine nuts. If the rose petals aren’t already chopped, that is step one. Place the basil, petals, garlic, and pine nuts in a food processor and blend slowly, adding in the olive oil and rosewater as you go. Once it’s pretty well-blended, add the cheese gradually, mixing it in slowly. Your rose petal pesto is ready to be enjoyed.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Welcome to Rome! No, not that Rome. Rome, Kentucky. Home of the Walker family and their love interests. Each book in this adorable comedic series tells the story of a different sibling and their journey to their soulmate. Funny, awkward, relatable, all the things - these books will both satisfy your craving for a cute story while leaving you hungry for more happenings in this charming small town.Recipe: We are making caprese stuffed chicken. You will need four boneless chicken breasts, two cups of a mix of spinach and basil, tomatoes (you can slice a roma tomato, use cherry tomatoes, or sun-dried tomatoes), four slices of mozzarella, or a cup of shredded mozzarella. You will also need an oven, which you will heat to 400º. While the oven is heating, cut a pocket in each chicken breast, like slicing a pita. Stuff each one with the greens, tomatoes, and mozzarella. It’s okay if the chicken breast does not fully cover the caprese ingredients, you don’t need them hidden from view. If you wish, you can secure them with a toothpick. As an option, you can sear the stuffed chicken breasts for about 3 minutes per side over medium-high heat. If you do this, you will only cook them for about 15 minutes in the oven. If you choose to skip the searing step, you will have the chicken in the oven for 20-22 minutes. If you are using a meat thermometer, the chicken is done when the thickest part is 165º. I recommend serving this dish with quinoa and steamed broccoli, but it also pairs well with countless other sides, and some pesto to brush over the chicken.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

One last episode before the season break. Feeling anxious? Too much doom spiraling? Would you define yourself as a chronic overthinker? Joseph Nguyen’s book helps you break out of those mental traps and move towards a calmer mental state. It’s a quick read with lots of great strategies to try and things to consider.Recipe: Today’s recipe is not a meal so much as a little meal prep. It’s slow cooker shredded chicken. All you will need is a slow cooker, 1 to 2 pounds of boneless chicken breasts and a cup of broth or water. You could add in spices or seasonings like oregano, lemon pepper, paprika, etc. especially if you already know exactly how you will be using the chicken. A splash of lemon or lime juice would probably be good too. Now, pay close attention because this is tough. Put the chicken, liquid, and any seasonings you chose to use in the slow cooker. Set it to high for 2-3 hours or low for 4-5 hours. Walk away and go about your day until the time is up. Once it’s cooked, remove the chicken and place it in a bowl or cutting board to shred with a couple of forks. It should spread pretty easily. Then it is done! You can use it on salads, sandwiches, quesadillas, pasta dishes, stir-frys, or soups!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Sick of politics? So is Nate Campbell. This debut novel by Sarah Razner follows Nate, the a member of an American family political dynasty who would like nothing more than to get as far away from the legacy as possible. Sarah herself joins me in the kitchen to talk about her book and the writing process behind it.Recipe: Sarah shared a great mac n’ cheese recipe with us to honor Nate’s love of comfort food. This recipe is similar to what she shared, please use whatever type of noodle (regular, GF, protein, etc.) that you would like. Enjoy!Order your copy of the book today.Bop along to Sarah’s In Name Only playlist on Spotify using this link.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Need a cute, feel-good fun read? Look no further than the wide array of novels by Christina Lauren. This charming author duo provides a buffet of palatable books that are sure to make you smile. Let’s dish it out!Recipe: This dish is my go-to for any potluck or gathering during the fall and winter months. It’s so easy to throw together, tastes delicious, and, as previously mentioned, is so colorful. You will need: greens (this can be kale, spinach, lettuce, or a mix), brussels sprouts, butternut or delicata squash, beets, carrots, craisins, and feta cheese. If you’re really into adding things in, you could also add pecans and/or pumpkin seeds. For dressing I typically use a poppyseed, but anything light and maybe citrusy would be good. All you have to do is chop everything up, put it in a bowl, and mix it. All the veggies are raw. You may want to chop the beets last because the knife and cutting board will turn red. Hold off on adding the dressing until shortly before serving so that nothing gets too soggy. Enjoy this tasty, fresh salad as a side, or add grilled chicken or salmon to make it an entree!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

We’ve made it to the end of January and we’ve (mostly) weathered the Onyx Storm. What a book! As we settle in to wait for Book 4 the theorizing and discussions abound. I’m joined by fellow reader and author Dominique del Calzo to discuss some of our initial thoughts and things we loved about this outstanding installment of the Empyrean series.Link to Dominique’s books.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Books as hot as dragon fire! Thousands of readers took flight with Rebecca Yarros’ Fourth Wing in spring of 2023 and eagerly devoured the sequel, Iron Flame, in November of 2023. Since then we’ve been rereading, theorizing, discussing, and counting down the days until the release of Book Three. And today is the day! Onyx Storm is here!! But, before the storm rolls in, let’s look back at the first two books and what’s going on in this crazy world of Navarre with our favorite dragon riders and their dragons.Recipe: Here is what you will need: 1.5 cups of oats, 2 scoops of protein powder (whatever flavor you’d like), ½ tsp of cinnamon, ½ of your nut butter of choice, 3 Tbsp of honey or maple syrup, a dash of vanilla, ¼ cup of a mix-in (could be chocolate chips, crushed nuts, craisins, etc), and water or milk as needed. Probably only a couple Tbsps at most of that. Add everything except the milk or water to a large bowl and stir it up. Slowly add the liquid if the mixture is too dry. It should be kind of sticky so that it holds shape. Once it is mixed, roll it into balls, or you could even follow the dragon theme and roll them into egg shapes! You’ll have around 20 energy bites, though feel free to make them whatever size you want. Place them in a container to set in the fridge or freezer. They’ll keep for a while, especially if they are in the freezer. Enjoy the snack!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Ready to kick of 2025 with a thrill? Look no farther than The Butterfly Garden. This isn’t your usual stroll through a peaceful garden surrounded by butterflies. Join the FBI agents to question the survivor of horrific crimes as she walks us through her experiences with a kidnapper/serial killer. Happy New Year!Recipe: You will need a cup and a half to two cups of diced ham, 2 carrots, 2 or 3 stalks of celery, a small onion, garlic, kale or spinach, 2 Tbsp tomato paste, a can of white beans, chicken or veggie broth or water, parsley, and salt and pepper to taste. Chop up all the veggies, except for the greens, and that’s pretty much all the prep you will need to do. As I so often do when it comes to soup, I made this in my instant pot. Simply put all the ingredients in, aside from the kale or spinach, give it a stir, and pressure cook for 6 minutes. Allow for a natural release if you have the time, and then stir in the greens. The soup is ready to be served! If you decide to use a crockpot, you’ll probably want to cook it on high for 3-4 hours, again waiting to stir in the greens until the end. Store any leftovers in the fridge, and enjoy!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

I read so many amazing books this year and am so excited to share my top choices with you all. There are also so many books I am already looking forward to in 2025. Happy reading and New Year to all!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

It’s Christmas (and Hanukkah) time in the City! Whisk away to NYC for a wintery story featuring a chef, a secret, and gelato. Recipe: For the noodles, use an instant noodle pack or bowl of your choice. All you will have to do for that is put water and the included flavor/spice packet in with the noodles and microwave it for the time indicated on the packaging. Now for the add-ins! You will need onion, garlic, broccoli, carrots, pepper, celery, mushroom, cabbage, and spinach. Feel free to add in or take out any veggies that you like. Turn the stove on low to stir-fry your veggies. For spices, which I love, I use cumin, ginger, paprika, and chili powder. Sometimes a pinch of cinnamon. I also toss in a splash of lemon juice. You can be as liberal as you want with these spices, it all depends on your taste. Stir-fry the veggies for about 6-8 minutes, adding the spinach in right at the end. Then you are all set to add your beautifully stir-fried veggies to the noodles. If you want to add a source of protein, this would be delicious with chicken, salmon, or shrimp.Looking to make vanilla gelato? Try this recipe! Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Jean Meltzer’s schtick is bringing Judaism to the romance fiction shelf with witty, fun books that’ll have you laughing, crying, and learning about yourself, Jewish traditions, and a variety of other topics. In this episode, Rachel interviews Jean about her writing journey, books, chronic disability, and more.Recipe: We’re making latkes! This tasty food is an appetizer or side dish commonly served over Hanukkah, where the oil used to fry them symbolizes the oil that burned in the temple. You will need 3-4 russet potatoes, a small onion, 1 egg, 2 tablespoons of matzo meal or breadcrumbs, salt and pepper to taste, and oil. Use a food processor or grater to grate the potatoes and onion. If you’re using a food processor, you can do both vegetables at the same time. Drain the excess liquid and put the grated potato and onion into a bowl with all the other ingredients. Mix it up! Form the patties, or pancakes. You’ll want to use about a quarter cup of the mixture for each one. Pour the oil into a frying pan and set the stovetop to medium-high heat. Once the oil is hot, fry your latkes for 4 minutes on each side. They’re best when hot! If you aren’t going to serve them immediately, put them in the oven at 200 to keep them warm. You can enjoy your latkes plain, or with the traditional toppings of applesauce or sour cream.Check out My Jewish Joy on Facebook. You can find all of Jean’s books, and more about her, on her website. Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Recapping a magical night where fantasy book lovers were whisked away to frolic amongst the fae! Really dive deep into the fae with this comprehensive guide.Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.

Climb aboard the Hogwarts Express (or the flying Ford Anglia) and return to the Harry Potter series. School security issues, talking to snakes, heroic actions, and bubbling potions all come into play as we dive further into the wizarding world.Recipe: This week’s recipe is a white bean mushroom soup. You will need a pound of mushrooms - I use baby bellas but you could use white, cremini, a mix, whatever you want - half a large onion or all of a small one, garlic, a can of white beans, 3 cups of broth (vegetable or chicken), Italian seasoning, chili pepper flakes for a kick, salt and pepper to taste, and kale or spinach. I use my Instant pot for this. Simply put all the ingredients in, except for the greens, and pressure cook for 8 minutes. It’ll take some time to come to pressure and then you can either do a natural release or a quick release. Give the soup a good stir and mix in your kale or spinach. Serve and enjoy or store it for later!Follow me on Instagram here to keep up with all the latest updates and reviews of what I am reading, and the mouth-watering meals I make to accompany them!Artwork by @stephanieilanaMusic: Clementi Sonatina No. 1 in G Major IIIEditor: Alex Schmitz Hosted on Acast. See acast.com/privacy for more information.