Book Review Ivy Leigh Ever After

 

An impressive debut middle school chapter book captures the turbulent, ever-evolving life of 6th-grader Ivy Leigh. It's a novel that will tug at your heartstrings, no matter the reader's age. The storyline is filled with many poignant statements about friendships, bullying, family dynamics, changing body images, a romantic crush, as well as dealing with the loss of a mother who was their family's moral compass. This book will resonate with middle schoolers who may face similar life challenges.

Ivy Leigh is a spunky middle schooler whose life is turned upside down when her mother dies, and her family struggles to stay afloat. Ivy and her older sisters clash with an uptight grandma who tries to be helpful, but her demands fuel conflicts with their established household routine. Ivy has rescued a dog named Peachy, who is not well-behaved as it lacks proper training. She is in danger of losing her dog, so her neighbor next door, Mr. Winters, tries to help her with training. Ivy faces bullying on the bus and at school. After a physical confrontation with another student, Ivy, who has been pushed to her limits, finds unexpected support from her friends, family, and a school guidance counselor. Along the way, Ivy Leigh learns the value of forgiveness, what it's like to walk in someone else's shoes, and the importance of talking through one's problems, which, in the end, fosters change and growth. While the storyline deals with struggles, it also conveys messages of hope and the joys of building a community. 

Author Gael Lynch, a retired teacher, uses her teaching expertise to craft this novel. She understands the thought process of a middle schooler as well as their need to fit in. Genuine dialogue and solutions make the story relatable for this age group, for both boys and girls. The storyline unfolds gently as the reader is introduced to Ivy Leigh and her world. The author adds humorous touches to the story. I found the story quite heartwarming, as well as the fact that the book is dedicated to teachers.      

ALL ABOUT THE AUTHOR  

gaellynch.com

Gael Lynch is a writer and storyteller who traces her roots back to her dad’s carefully crafted bedtime stories of fairy queens and villains, beggars of old, the rags to riches sagas of the ancients, always set in the rich green tones of the Irish countryside. Her own greatest ideas, though, are not those of far away and long ago, but ones that exist right under her nose. In what seems to be the ordinary, Gael loves nothing more than a chance encounter while waiting in line at the grocery store. Perfect strangers offer a world of little gems, experiences she might never have had.

March Comfort Foods

 March always feels like a little reset. The days are getting longer, there’s a hint of spring in the air… but we’re still craving cozy dinners at the end of the day. It’s that in-between month where comfort food and fresh, bright flavors happily share the table. Ever Ready has got you covered with two new recipes. 

One-Pot or Skillet Sausage Pasta with Marinara Sauce

Broccoli Cashew Salad with Apples and Pears 

Skillet Sausage Pasta with Marinara Sauce 

Cook's Notes: A family favorite that serves 6. 

Optional add-ins include 2 cups of baby spinach, stems removed, and fresh basil. Penne pasta was listed in the ingredients as the traditional pasta, but I used the special heart-shaped pasta I had ordered online for February. 

With this recipe, you don’t have to boil the pasta first; it cooks right in the pot with all of the other ingredients. It is the perfect weeknight meal! The penne pasta is coated in a rich marinara sauce with hearty sausage, veggies, and lots of cheese. It only takes 30 minutes to make and is so good with cornbread and a salad on the side. The recipe was adapted from twopeasandtheirpod.com 

Ingredients: 

• 2 tablespoons olive oil, divided
• 1 pound sausage links, cut into 1/2-inch thick slices (chicken sausage or I used Kiebasa sausage
• ½ medium yellow onion, diced (3/4 cup)
• 1 red bell pepper, seeds removed and diced (1 cup)
• 3 cloves garlic, minced
• 1 small jar 8 oz., Marinara sauce (Rao)
• 2 cups chopped kale or spinach leaves, stems removed
• 15 oz. can diced tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• 2 cups uncooked penne pasta
• 2 cups vegetable or chicken broth
• 1 cup chopped fresh mozzarella cheese
• 1/2 cup Parmesan cheese

Directions:

• Heat a large skillet or pot over medium heat and add the olive oil. Add the sausage slices, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5-7 minutes. Push the mixture to the side and wipe the pan free of grease. 
• Add the canned tomatoes, uncooked pasta, seasonings, sugar, marinara sauce, and broth, and stir. Add in the chopped kale or spinach leaves. Stir to combine.  
• On medium-low heat, cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Add the fresh mozzarella and Parmesan. Stir and cook until the cheese is melted. Top with more grated Parmesan cheese and fresh basil. Serve warm.

Broccoli Cashew Salad with Apples and Pears

Cook's Notes: The salad has an amazing texture thanks to the crunchy cashews, fresh vegetables, and fruits! The easy creamy salad dressing is made with mayonnaise, sour cream (or kefir or Greek yogurt), honey, and lemon juice! This broccoli cashew salad is a healthy recipe you can make year-round, especially in the winter, for a boost of antioxidants, vitamins, and fiber!  It's easy to make and keeps well in the refrigerator. A great choice for family weeknight dinners, barbecues, potlucks, and parties! I adapted the recipe by adding in coleslaw mixture. The recipe was adapted from Julia's Album

Ingredients

• 3 cups broccoli florets chopped into small bites
• 1 apple cored and diced
• 1 pear (firm, not soft), cored and diced
• 1/3 cup red onion, diced
• 1 cup cashews, toasted or roasted
• 1 cup dried cranberries
• 3 cups coleslaw mixture (bag from produce) 

Creamy Salad Dressing:

• ½ cup mayonnaise
• ½ cup sour cream or kefir or Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon poopy seeds
• ¼ cup honey, softened or warmed up
• ¼ teaspoon salt

Salad Directions:

• In a large bowl, combine chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted), coleslaw mixture, and dried cranberries.
Dressing Directions: 

• The dressing can be made ahead and refrigerated. In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
• Add the dressing to the broccoli salad and stir everything together.
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Baileys Irish Cream Coffeecake

 

You don't need to be Irish, be in the month of March, or even own a cactus covered in shamrocks to appreciate a recipe made with Baileys Irish Cream. 

This coffee cake was beyond amazing. I recently had morning company, and they were sampling it before I even served it on a plate. It was warm from the oven. The coffee cake is buttery and moist with a generous amount of delectable cinnamon crumble. The flavor is amped up with Bailey's Irish Cream. 

The recipe is adapted from casualfoodist.com

Ingredients for the Crumble Mixture

• 3/4 cup all-purpose flour
• 2/3 cup brown sugar
• 2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1 teaspoon espresso powder
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 chopped walnuts

For the Cake, Batter

• 1⅓ cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup Greek yogurt or sour cream (I used yogurt)
• 1/3 cup Baileys Irish Cream
• 2 teaspoons vanilla extract

For the glaze

• 1 tablespoon softened butter
• 2 tablespoons Bailey's Irish Cream
• 1/2 cup +1 tablespoon powdered sugar 

Directions:

• Preheat the oven to 350 degrees.
• Prepare the crumble. Combine the all-purpose flour, brown sugar, cinnamon, and espresso powder in a medium bowl. Add the cubed butter with a pastry blender or two knives until the mixture forms pea-sized crumbs. You can also place the mixture in a food processor and pulse it three times. Stir in nuts. Refrigerate the crumble mixture for 2o minutes. Recrumble when ready to use.
• Prepare the cake batter. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar and softened butter together with a hand mixer until creamy. Add the eggs, Greek yogurt (or sour cream), vanilla extract, and Bailey's Irish Cream and beat until well combined. Add the flour mixture and beat at low speed until combined.
• Use cooking spray and grease an 8×8-inch baking pan.
• Spread half the cake batter in the prepared baking pan and top with half the crumble mixture. Layer with the remaining cake batter and top with the rest of the cinnamon crumble.
• Bake the cake for 30- 35 minutes. Remove it from the oven and allow it to cool on a wire rack for 15 minutes.
• Prepare the glaze by stirring together the powdered sugar, butter,  and Baileys Irish Cream. Drizzle the glaze over the coffee cake.
  
• Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.

Lenten Special

                          Cheese Tortellini with Lemon Roasted Asparagus 

Cook's notes: A Lenten Special that's easy to prepare and bursts with lemon flavors and delicious roasted asparagus. It's great as a main meal or served as a side dish. Broccoli can be substituted for asparagus.
Recipe adapted from twopeasandtheirpod.com and serves 3-4.
Ingredients:
For the roasted asparagus or broccoli  

• 1 lb. broccoli, cut into bite-sized pieces or 1 bunch of asparagus, cut into 3-inch pieces 
• 1 tablespoon olive oil or lemon olive oil 
• 1 teaspoon good-quality balsamic white vinegar
• 1 tablespoon fresh lemon juice
• 3 lemon slices
• 2 cloves garlic, chopped
• Salt and black pepper, to taste

For the Tortellini

• 1- 9 oz. package cheese tortellini (refrigerated, I used Buitoni but frozen works also) ravioli can be substituted for the tortellini
• 1 tablespoon butter
• 1 tablespoon minced shallot
• 2 cloves garlic, minced
• Dash of crushed red pepper flakes
• 2 cups packed fresh spinach
• Zest of 1 lemon
• Juice of 1 lemon
• 3/4 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste

Directions:

• Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the broccoli or asparagus pieces on a large baking sheet. Drizzle with olive oil, lemon juice, and balsamic. Add the garlic and lemon slices, and toss the broccoli or asparagus until well coated. Season with salt and pepper, to taste. 
• Roast for 20 minutes, stirring once. Remove broccoli or asparagus when it's crisp and slightly charred. Remove the lemon slices and tent a piece of foil over the asparagus or broccoli to keep them warm. 
• Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When cooked, drain, reserving  1/4 cup of the pasta water. Set the water and tortellini aside.
• Put the pot back on the stove and melt the butter over medium heat. Add the shallot, garlic, and crushed red pepper flakes. Sauté 1 minute. 
• Turn the heat to low and add in the reserved pasta water, cooked tortellini, lemon juice, and spinach. Cook on low until spinach is wilted, about 1 minute. Add in Parmesan cheese and asparagus or broccoli. Stir and season with salt and pepper, to taste. Serve warm and add lemon zest over the dish. 

Chinese Almond Cookies

Chinese almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. This recipe uses butter and almond flour to enhance the nutty flavor and create a crumbly texture similar to that of pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee. The recipe makes 15 cookies and was adapted from Food Network.

Ingredients: 

• 1 cup all-purpose flour
• 1/3 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 large egg yolks, at room temperature
• 15 whole blanched almonds or almonds

Directions:

• Sift the all-purpose flour, almond flour, baking soda, and salt together into a large bowl. Whisk any remaining almond flour from the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
• Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium-low, add the flour mixture, and beat until no flour streaks remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by the tablespoon (use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the edges are golden brown, 8-9 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Did You Know?

The Year of The Fire Horse

 

As Lunar New Year celebrations begin around the world, 2026 ushers in the Year of the Horse—a symbol of forward movement, independence, and endurance. This year ushers in the Year of the Fire Horse—a rare, blazing return that only comes once every 60 years.

Lunar New Year, also known as Chinese New Year, falls between late-January and mid-February, with its date set by China’s ancient lunisolar calendar. This year the celebrations began on February 17th. Since at least the second century B.C., each new year has been named for one of the 12 animals of the Chinese zodiac, which repeat in a 12-year cycle. In Chinese astrology, each of the zodiac animals is believed to have distinct traits which are supposedly reflected in people born in that corresponding year.
The horse is revered in Chinese culture for its long-standing roles in agriculture, transportation, and warfare. However, in the Chinese zodiac, this galloping animal symbolizes strength, grace, endurance, loyalty, freedom, and success. Its strength, Lee explains, represents possibilities for personal growth and success.

In Chinese astrology, Horse years favor decisive action and independence, while also warning against impulsiveness.

Symbolic Chinese Foods

What gives a certain food symbolic significance? Sometimes it is based on appearance. For example, serving a whole chicken during the Chinese New Year season symbolizes family togetherness. Noodles symbolize long life; an old superstition holds that it's bad luck to cut them. Both clams and Spring Rolls symbolize wealth; clams because of their resemblance to bouillon, and Spring Rolls because their shape is similar to gold bars.

On the other hand, a food may have special significance during Chinese New Year because of the way the Chinese word for it sounds. For example, the Cantonese word for lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky food. Tangerines and oranges are passed out freely during Chinese New Year as the words for tangerine and orange sound like luck and wealth, respectively. And let's not forget pomelos. This large ancestor of the grapefruit signifies abundance, as the Chinese word for pomelo sounds like the word for "to have."

Fish also play a large role in festive celebrations. The word for fish, "Yu," sounds like the words both for wish and abundance. As a result, on New Year's Eve it is customary to serve a fish at the end of the evening meal, symbolizing a wish for abundance in the coming year. For added symbolism, the fish is served whole, with head and tail attached, symbolizing a good beginning and ending for the coming year.

And what about the sweet, steamed cakes that are so popular during the Chinese New Year season? Cakes such as Sticky Rice Cake have symbolic significance on many levels. Their sweetness symbolizes a rich, sweet life, while the layers symbolize rising abundance for the coming year. Finally, the round shape signifies family reunion.

An Asian Inspired Recipe

Thai Peanut Noodle Salad
Cook's notes:
Add some Asian flair to your menu with the sweet, sour, salty and spicy flavors that make up Thai Peanut Noodle Salad. Top with grilled pork or pulled rotisserie chicken for a main dish.

It's packed with flavor and healthy veggies and makes a very satisfying meal. The dressing really elevates this salad to a whole new level. 

Recipe adapted from Our Best Bites

Salad Ingredients:

• 8 oz. Udon noodles (vacuum-packed) or linguine noodles
• chopped green onions
• chopped cilantro
• 2 limes, cut into quarters
• chopped peanuts
• a variety of veggies-1/2 cup diced red pepper,1/2 cup diced yellow pepper, 1 cup matchstick carrots, 1/2 cup diced red onion, 1 cup diced cucumbers, 2 cups thinly sliced purple cabbage, 4 cups romaine lettuce

Thai Peanut Salad Dressing

• 1/2 cup creamy peanut butter
• 1 lime, juiced and zested
• 2- 1/2 teaspoons sesame oil
• 1 tablespoon  seasoned rice wine vinegar
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• Optional 1/2 cup roughly chopped cilantro 
• 1/3 cup canola or vegetable oil
• 1/4 teaspoon kosher salt
• 1-2 teaspoon Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
• 2-4 tablespoons water or chicken broth

Directions:

• Cook noodles in salted water. Drain noodles and place back into the pan. Cover to keep warm. 
• If you’re not going to use noodles right away, add a drizzle of the peanut dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep dressing in the fridge until ready to use.
• Combine dressing ingredients in a blender, pour into a small saucepan over medium-low heat. Stir and heat until warmed. Remove from heat. 
• Toss cooked noodles with waemed dressing and divide among 4 bowls. When you’re ready to assemble the salad, place noodles, veggies, and chicken in a large bowl and mix well. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with a lime quarter. 
• Squeeze lime juice over noodles and stir to combine.

Cooking tip: You can add meat to this dish by stir-frying shrimp or very thinly sliced chicken (partially freeze it first) in some olive oil with a couple of cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Stir Fry Broccoli and Shrimp with Jasmine Rice

Broccoli and Shrimp with Jasmine Rice 

Cook's Notes: Looking for a meal ready in under 25 minutes and all made in one pot? Jasmine rice with garlic shrimp and broccoli may just be the recipe you've been looking for. One-pot meals are always a plus in meal planning. Shrimp should be peeled and deveined before sautéing. Leaving tails on is a matter of personal preference. The meal was served with a slice of French Almond Cake. https://sockfairies.blogspot.com/2023/08/french-almond-cake.html
The recipe is an Ever Ready special and serves four.

Ingredients:

• 1 cup uncooked jasmine rice
• 2 tablespoons butter, divided
• 1/2 cup chopped sweet onion
• 3 large garlic cloves, minced
• 3 cups low-sodium chicken broth
• 1 teaspoon parsley flakes
• lemon zest from one large lemon
• 2 tablespoons lemon juice
• 1- 16 0z. package frozen uncooked shrimp (small 50-60 count) thawed
• 2 cups broccoli florets
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 3 tablespoons dry white wine

Directions:

• Shrimp should be peeled and deveined before sautéing. Leaving tails on is a matter of personal preference.
• In a large soup pot, melt one tablespoon of butter and sauté shrimp with garlic. Remove and set aside. Cover to keep warm.
• In the same pot, melt butter and sauté onions. Add the uncooked rice and stir-fry for 2 minutes. Add 3 cups of chicken broth, bring to a boil, cover, and reduce the heat. Cook rice for 13 minutes until al dente. Add in broccoli, garlic shrimp, lemon juice, parsley flakes, and white wine. Stir well and cook for 5 minutes more. Add Parmesan cheese and cook for 3 more minutes. Serve immediately.