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Mary H.

Mary H.

Passionate about making the time to savor a good book and the resulting conversation about it.
  • Cleveland, OH, USA
  • member since August 10 2009

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Mary H.’s last login was Wednesday, November 11 2009. show recent activity »

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Public Notes

  • Jonathon B

    Jonathon B says

    Thanks. yeah, great book by Dekker.... one of my favorites by him. He writes primarily to a teenage audience, but he writes well. My only complaint is that I often finish his books to quickly.... I guess it's a problem common to good books though.

    posted 3 months ago. ( send a note )
  • Peg K

    Peg K says

    Glad you like this site.
    I look forward to hearing about Paul's first day this afternoon.

    posted 4 months ago. ( send a note )
  • Nancy

    Nancy says

    Yes! Very much so. I would find this far more intriguing and stimulating than Facebook! I saw on your shelf a suspense novel??? Do tell............
    While I haven't the time to "book shop" (but oh, how I love it!) I would welcome any suggestions to read. Also, Books a Million at Westgate also have good suggestions complete with discussion questions! I foundmyslef looking for something last night!

    posted 4 months ago. ( send a note )
  • Jonathon B

    Jonathon B says

    Sorry for taking so long to reply.... and thanks for friending me. :)

    No, I haven't read it, so I'll refrain from commenting, (much) but from what I've read about it on Wikipedia, it seems pretty deep. (and the allegations of glorifying communism are somewhat unsettling, but, then again, it's not the only kids book to do so... there was an illustrated kids book about a fish that almost blatantly glorified communism, under the guise of "sharing". Rant over...)

    posted 4 months ago. ( send a note )
  • JoAnn T

    JoAnn T says

    Thank you! If you like guacamole, then you might enjoy my Salpicon recipe made with brisket. (Although it is a bit of labor, well worth it!!)
    Here's the recipe:

    SALPICON First day:

    Trim the brisket, cook it whole with a whole onion sliced, about 5 pieces of fresh garlic sliced, and a bay leaf. I cook it at 400 degrees for about 3 hours.

    While the brisket is cooking, freshly squeeze about 6-8 large Limes. They must be limes, not lemons, nor lime/lemon juice, fresh Limes!!

    Once the brisket is cooked, let it cool.... then put on a pair of gloves and hand shred the brisket. Shredding it will make it look long and stringy, once the brisket is shredded, I take bundles of it and place it on the chopping block to size the length down so that guest
    will be able to eat it with tostadas, but not too short as the look of shredded brisket is much more appealing than brisket chopped.

    Next, marinade the brisket in a little bit of Olive Oil (I use 1-2 tablespoons) and all the lime juice. This marinaded brisket needs to go into the refrigerator overnight.

    DAY TWO:

    Chop up some long green onions, using mostly the stems chopped in little circles.
    Chop up some tomatoes into little diced sized pieces.
    Chop up some cilantro, (trash the stems, but don't worry if some get in)
    Chop up some jalapeno (Caution: If your audience is not into hot, then you could separate some of the brisket for those that don't like the kick or slice the jalapeno so that it can easily be pulled out. ) I added a little jalapeno but not too much to make it very hot and put some jalapeno on the side.

    Garnish with cilantro and slices of Avocado.
    Serve cold with tostadas.

    Enjoy!

    posted 4 months ago. ( send a note )


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