Books of the Month – May 2017

Books of the Month – May 2017

Books of the Month - May 2017

Books of the Month - May 2017


Well, if this month is any indication of the summer to come, it's going to be a busy one!

This month I only completed one book, which was a club pick entitled Get Well Soon: Histories Worst Plagues and the Heroes Who Fought Them. It was a change of pace to read a non-fiction selection and one that was listed as "humorous" to boot.  See my review below and be sure to click on the book to discover more fascinating bookish booty or you can access it via our The Book & Beyond section. Have you read Get Well Soon? What was your "favorite" plague? Leave a reply at the bottom of the post - we're eager to get your take on it!

I'm still working my way through War and Remembrance (The Herman Family Volume 2), which I'll be finishing soon and will review in a separate upcoming post.

Note: Some of the books I read are featured in our The Book & Beyond section.  That's where you'll find interesting things about and even beyond the book. I'd love to feature every book I read in The Book & Beyond section but truth be told, it will only happen for those books that really stir my curiosity.  🙂

Another Note:  My adorable owl calendar is by Debbie Mumm. I absolutely love it and decided early on that it would be the backdrop to each "Books of the Month" post for 2017. 

 

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Get Well Soon: History's Worst Plagues and the Heroes Who Fought Them

by Jennifer Wright
My rating: 3 of 5 stars

It took me a bit to get into this book but once I did, I liked it. It's one of those books that you find yourself pondering long after you've finished reading it. I was aware of many of the diseases discussed in the book but was surprised to discover that I had no idea how gruesome they really were. This is important stuff to know. It's easy to pass them off as though they could never happen again but that is simply a false sense of security. It's critical that we act responsibly in order educate and protect ourselves and our communities from the spreading of disease.

It was interesting that things that are common sense today, such as cleanliness, was the culprit of many of the epidemics in early history. (Really? You think it's a good idea to throw your sewage into your basement?) I also find it fascinating that when fear kicks in, people will grasp for anything to help, even nonsensical and usually quite disgusting practices in hopes to cure what ails them - this even happens in the world today.

I wasn't sure what to expect regarding the humor but soon discovered the sarcasm to be pretty entertaining at times. Her references to the X-men, Mumps Matilda, Meningitis Mathew, etc had me giggling. In the end, I learned a lot from this book and I agree with the author's overall message that sick people are not villains to be shunned and isolated. They are simply unwell. We need to be smart and more compassionate. We need to separate the disease from the diseased and "give a damn about our fellow man".

Kelly hosted our meeting and led and great discussion as well as serving a scrumptious meal. Click HERE to get the inside scoop!

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Hungry for more? Check out  The Book and Beyond and The Books We've Read. 

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Happy Reading!

Keto Cheesecake Tarts

Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.
  2. Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.
  3. Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.
  4. To make the cheesecake filling, beat 12 oz. of cream cheese with an electric hand mixer until soft and then add in 1 egg. Mix to combine.
  5. Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.
  6. Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.
  7. Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes. The cheesecakes will have risen and be set, yet slightly jiggly on top.
  8. Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam. We used strawberry, but any flavor will work!
  9. Then add some fresh fruit over that. We used 3 blueberries for each mini cheesecake.
  10. Let them chill in the fridge overnight or as long as you can!
Recipe Notes

Each tart is 175 calories - 16 grams of fat - 9 grams of protein - 2.8 grams of net carbs

Recipe Courtesy Kelly via ketokrate.com

Get Well Soon by Jennifer Wright

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Bacon-Wrapped Pepper Poppers

Bacon-Wrapped Pepper Poppers
Print Recipe
Delicious jalapeno and sweet peppers and creamy filling all wrapped in crispy bacon. You'll be powerless to stop yourself from popping one right after the other.
Bacon-Wrapped Pepper Poppers
Print Recipe
Delicious jalapeno and sweet peppers and creamy filling all wrapped in crispy bacon. You'll be powerless to stop yourself from popping one right after the other.
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cut peppers in half lengthwise and remove seeds and veins--if using hot peppers, remember to wear gloves.
  3. Fill peppers with cream cheese.
  4. Cut bacon in half lengthwise and wrap each pepper with bacon.
  5. Bake in 350 degrees F oven for 20 minutes or until bacon is at desired crispness.
  6. Serve warm.
Recipe Notes

Recipe Courtesy of Kelly

Get Well Soon by Jennifer Wright

 

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Taco Salad

Taco Salad
Print Recipe
Quick, refreshing, low-carb, gluten-free salad.
Taco Salad
Print Recipe
Quick, refreshing, low-carb, gluten-free salad.
Ingredients
Servings:
Instructions
  1. Layer meat and toppings over the greens. Serve with salsa, guacamole, sour cream, and tortilla chips.
Recipe Notes

Recipe Courtesy of Kelly

Get Well Soon by Jennifer Wright

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