Friday Favorites

Sheila O'Conner is a professor in the MFA program at Hamline University, St. Paul, MN and fiction editor for "Water Stone Review" 

"Until Tomorrow, Mr. Marsworth is her newest and 6th novel. 

Here's a link to a recent review of the book in the Star Tribune. 

 http://www.startribune.com/review-until-tomorrow-mr-marsworth-by-sheila-o-connor/478333603/

"Until Tomorrow, Mr. Marsworth" is a middle grade novel. Set in 1968, Reenie has moved in with her grandmother (along with two of her brothers) after the death of her mother. Her father is working in North Dakota in an attempt to earn some money to pay off some debts, and all the kids are trying to make money as well in an effort to raise money for their older brother Billy's college fund. With the Vietnam War raging, Billy needs to go to college so that he isn't drafted.

The entire novel is written in letter form as Reenie takes over a paper route and never is able to meet one of her customers, Mr. Marsworth, face to face. The two become pen-pals of a sort, and the advice he gives Reenie is priceless.

This novel is a little slice of small town America in the 1960s. O'Connor does a fantastic job of showing the way people felt about Vietnam: those who protested our country's involvement vs. those who were in favor of it.

I've really enjoyed her previous books and particularly liked "Sparrow Road." She is a gifted writer and it was a privilege to have once taken a class from her. Here's an Ever Ready book review link for "Sparrow Road."    

http://sockfairies.blogspot.com/2014/02/savor-writing-and-taste-soup.html

Chocolate Peanut Butter Blossoms 

 Cook's Notes: If chocolate and peanut butter are your weakness, run-don't walk to your kitchen to whip up a batch of these cookies. A winner -winner!
Recipe makes 2 dozen and inspired by cuisineathome.com 
Ingredients:

• 1 cup crushed dry honey roasted peanuts
• 1-1/3 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 stick butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup each brown sugar and granulated sugar
• 2 eggs beaten
• 1 tsp. vanilla
• 24 miniature peanut butter cups (8 oz.), chilled

Directions:

• Line 2 baking sheets with parchment paper or silicone pads.
• Spread out crushed honey roasted peanuts on a dinner size plate. 
• Whisk together flour, cocoa, baking soda and salt. Set aside.
• Beat butter and peanut butter until blended about 1 minute. 
• Add in both sugars and beat until light and fluffy 3-5 minutes. Add in eggs and vanilla, beating to incorporate.
• Add flour mixture to peanut butter mixture and beat until just combined. 
• Chill batter in freezer 25 minutes. 
• Preheat oven to 350 degrees. Roll dough into 2 inch balls. Then roll in crushed nuts. 
• Bake for 12 minutes or until edges are set. 
• Let cool on baking sheet 3 minutes. Transfer to a wire cooling rack and press one chilled peanut butter cup into the center of each cookie.