Book Review Everything That's Left Behind

 Author Kelly Lydick has created a compelling science fiction story set in a dystopian future. It's a new world where society grapples with limited resources after recently suffering the Great Drought. The story's framework depicts a strong totalitarian, bureaucratic society built around the establishment of the Ministry. They resort to extreme force for those who oppose the rules and waste resources. The Ministry keeps an internal registry of everyone living in the colony, monitoring their movements and anyone trying to undermine its work. With oppression and loss of personal freedom, rebel groups ignite within the Colony. Disturbing acts of violence emerge as punishment. Through trysts and alliances, rebel groups grow stronger, hoping to correct the power imbalance.

As the story gathers momentum, readers meet the protagonist, Nichola Rodale. She works in The Ministry for The Outfit, an elite group within the Colony dedicated to creating a sustainable future for humanity and managing limited resources. Nichola stumbles upon information that suggests her father, a renowned scientist and brilliant puzzle maker, may not have died during The Great Drought as everyone believed, which is a pivotal plot twist. Nichola is determined to discover the truth and embarks on a perilous journey across the desolate American Southwest. Her search takes her from the remnants of Phoenix to an underground rebel cafe and ultimately to the legendary Valley of Fire, a place believed by most to be nothing more than a myth. Here, Nichola will have to risk everything, including her life, to protect her community, secure its future, and survive long enough to expose the truth about her father's work to uphold his legacy.

I found the story premise intriguing because it offered many thought-provoking concepts as it explored What-ifs with characters facing environmental challenges and oppressive government control. As the story gathered momentum, characters who initially seemed devoid of personality and spineless became invigorated, banding together for a common cause. Lydick's engaging writing kept my interest as the action intensified. Lydick's story successfully navigates the creation of a dystopian society.

Reader Alert: The ending was satisfying, but Lydick doesn't give the story complete closure as the door is left open for book two.   

ALL ABOUT THE AUTHOR 

KELLY LYDICK

Kelly Lydick received a Bachelor's degree in Writing & Literature from Burlington College, with emphases in Psychology and Music, and a Master's degree in Writing & Consciousness from New College of California. Her work has been published in literary magazines such as Guernica, Rain Taxi Review of Books, The Rumpus, Tarpaulin Sky, Drunken Boat, Mission at Tenth, Thema, Switched-On Gutenberg, and many others.

Her articles have appeared in other magazines including Natural Awakenings, Co Yoga + Life, True Blue Spirit, American Art Collector, Western Art Collector, and many others. She has also been featured on NPR’s The Writers’ Block and the Word podcast, and on iHeart radio.

Kelly is the author of the experimental Mastering the Dream, and a contributing author to the anthologies Dreams That Change Our Lives, the IPPY Award-winning Are You the Missing Piece?, and My Journey, My Journal. She's also the author of Dream Incubation for Greater Self-Awareness: A Handbook.

She’s a recipient of a Professional Development grant from the Arizona Commission on the Arts, a National Endowment for the Arts program, and a past participant in the Idaho Commission on the Arts’ Idapost Pen Pal project.

Kelly holds professional memberships with the International Association for the Study of Dreams, where she has presented her work on dream studies and served on the board of directors, and the Academy of American Poets.

Carrot Salad with Balsamic Dressing

 

A Desert Observation

The yellow fruit from the barrel cactus is a desirable treat for the javelinas. So during the evening, while one is asleep, they are out and about in herds, munching along the neighborhood, feasting. But what's new for me to see are the pinkish buds above the yellow fruit. Obviously, the javelinas overlooked our yard when out on their nightly adventures. Most of the time, the barrel cacti are "picked dry" by morning.

Carrot Salad  with Balsamic Dressing 

Cook's Notes: I realize this salad photo does not look like the carrot salad I had planned to post. Again, I was an epic failure at sticking to the recipe Michael recently posted at Inspired by Charm. https://inspiredbycharm.com/roasted-carrot-salad/ I gave the recipe an Ever Ready twist to make it customizable using simple ingredients. Options to add include diced cucumbers, dried cranberries, and toasted nuts.

The recipe serves 4, but you can easily increase the ingredients to serve more.

Ingredients: 

• 4 cups diced carrots  (1/4 inch thickness) 
• Olive Oil
• Honey
• 1 teaspoon parsley flakes
• 1 clove of garlic, minced 
• 1/3 cup diced red onions 
• 1/2 cup dried cranberries
• 1/2 cup walnuts or almonds
• 1/4  cup pepitas  
• Salt and pepper to taste 
• Shredded romaine

Directions:

• Cover a baking sheet with parchment paper.
• Slice carrots on the bias.
• Place carrots in a bowl, drizzle with olive oil and honey. 
• Add in parsley flakes, minced garlic, cranberries, nuts, and diced red onions. Mix well. 
• Spread carrot mixture out on a baking sheet. Roast for 20 minutes at 400 degrees. 
• Plate with shredded romaine and top with carrot mixture. Drizzle with balsamic dressing 

Balsamic Vinaigrette Dressing Ingredients:

• 4 tablespoons good quality dark balsamic vinegar or Chocolate Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 teaspoons pure maple syrup
• Salt and pepper to taste 
• 4 tablespoons  Extra Virgin Olive Oil
• 1 garlic clove, minced

Directions:

• Add all the ingredients to a blender and mix well. 
• Store in a screw-type jar and refrigerate leftovers.  

One Pan Chicken Broccoli Cheddar Orzo

ONE PAN CHICKEN BROCCOLI CHEDDAR ORZO

Why this recipe works

• Ingredients are easily available.
• The directions are easy and uncomplicated.
• It is family -friendly.
• It's made in a skillet so no oven is needed. 
• A rotisserie chicken works well in this recipe as a time saver. 

One Pan Chicken and Broccoli Cheddar Orzo

Adapted from The Girl Who Ate Everything, this recipe serves four.

Ingredients:  

• 1-1/2 tablespoons of butter
• 1 cup finely diced carrots
• 1/2 cup yellow onion, diced finely
• 3 cups of cooked and diced chicken  
• 2 cloves of garlic, minced
• 1 teaspoon parsley flakes
•  1 teaspoon Elote seasoning 
• Salt and pepper to taste 
• 1 cup uncooked orzo pasta 
• 2 1/2 cups low-sodium chicken broth 
• 1/2 cup heavy cream 
• 2 cups broccoli florets, cut into bite-sized pieces
• 2 cups shredded extra sharp cheddar cheese 

Directions:

• In a large skillet or pan (use a fitted lid later), melt the butter and sauté the carrots and onions for 2-3 minutes over medium heat. Add the garlic and sauté for 1 more minute. 
• Once veggies are softened, add the orzo, chicken broth, cream, spices, chicken, and broccoli to the pan and bring the mixture to a boil. Season with salt and pepper to taste. Lower the heat to a simmer and cover the pan with a lid.
• Cook mixture for about 10 minutes. Stir every few minutes, replacing the lid immediately after stirring.
• Continue to cook a few more minutes or until orzo is done. Stir in 1 cup of the cheddar cheese and sprinkle the other 1 cup on top. Remove from heat and cover with a lid to let the cheese melt for 1-2 minutes. 
• Serve immediately.
  

TIP: Avoid overlooking the broccoli. 

Sunday Brunch

 

CHEESY POTATO BAKE WITH SCRAMBLED EGGS

COOK'S NOTES: The ultimate comfort brunch food for a crowd. Love your cheesy potatoes? Love your scrambled eggs?  Toss in some chopped broccoli, onions, tomatoes, and spices for added flavor, and you've got a winning combination from BHG Brunch and Breakfast Publication. Skip the bacon, and it's a vegetarian dish. 

Ingredients:

• 1 medium onion, finely chopped (1 cup)
• 2 tablespoons butter
• 5 teaspoons all-purpose flour
• 1 ½ cups milk
• 8 ounces sharp cheddar cheese or Mexican 4 Cheese, shredded (2 cups)
• 5 cups shredded hash browns, thawed on a baking sheet and patted dry 
• 2 cups chopped fresh broccoli
• 8 large eggs
• 1/3 cup half and half
• 1 tablespoon parsley flakes
• 1 teaspoon Elote seasoning
• 3/4 teaspoon dry mustard
• 1-2 large tomatoes, diced and drained on a paper towel
• Salt and pepper to taste
• Optional dash hot sauce and your favorite salsa
• Optional 6 bacon slices, crisp-cooked, drained and crumbled

Directions:

• Preheat oven to 350 degrees. In a large frypan, cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; whisk and cook until slightly thickened and bubbly. Stir in cheese until melted. Add in hash browns and chopped broccoli to the cheese mixture.
• In a 2-3 quart baking dish, grease and add in cheesy potato mixture. Cover lightly with foil and bake for 20 minutes. Uncover, stir, and heat for 10 more minutes.
• Remove from oven and cover with foil.
• In a blender, place eggs, parsley, dry mustard, elote seasoning, and salt and pepper.
• Mix well and return to the same skillet the cheesy potato mixture was in. No need to wipe the pan clean; scramble eggs to your personal preference. Add in hot sauce if using. Place scrambled egg mixture over cheesy potato mixture. Add more chopped tomatoes at this time. Serve immediately; top with bacon if using. 
  
  THIS WEEK 
  
  In no particular order 

Roasted Fall Veggie Medley 

Raspberry Lemon Yogurt Cake 

Roasted Carrot Salad

Cheesy Chicken Rice with Broccoli Skillet Meal 

 

Fiesta Time

                                It's Thursday and time for a Mexican fiesta 

What started out as a burrito skillet dinner ultimately segued into a Tostada Bowl Dinner.

I ended up making the burrito skillet filling but decided to use these corn bowls I found at the store. The box has four bowls.   

For the photo, I placed all the toppings on the side so you could see the filling better. An optional add-in would be avocado slices. The meal was quite tasty, and I would consider it kid-friendly. You can make the filling early in the day and reheat it later. Watermelon was a refreshing side. The recipe serves four with the filling divided among four bowls.  

Burrit0/Tostado Filling

Recipe adapted from The Girl Who Ate Everything 

You can adjust the heat by adding or subtracting the amount of taco seasoning mix and type of salsa.

Ingredients:

• 1 lb ground beef
• 3/4 cup diced sweet onions
• 2 tablespoons taco seasoning mix 
• 3/4 cup water
• 1  cup of your favorite chunky salsa 
• 1-1/2 cups pinto or black beans, rinsed and drained
• 1-1/2 cups Mexi-corn 
• 1 -1/2 cups shredded Mexican blend cheese, divided

Toppings

Shredded romaine lettuce, cherry tomatoes, sour cream, diced avocados, 1/2 cup of cheese 

Directions:

• Brown meat with diced onions. Drain, crumble, and wipe the pan clean of grease. Add water, taco seasoning mix, salsa, beans, and corn to the skillet with the meat.
• On low heat, mix and heat uncovered for 10 minutes. Add in 1 cup of cheese. Heat until cheese melts. 
• Divide the meat mixture among the four bowls.  Use the remaining cheese as a topping. 

Mexican Hot Fudge Pudding Cake adds cinnamon and a touch of Mexican chili powder to enhance the chocolate flavor in this warm, rich dessert. This photo shows the dessert plated for two servings. The recipe was adapted from afamilyfeast.com

Ingredients: 

• 1-1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 1/2 cup Hershey’s Cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/2 teaspoons Saigon Cinnamon (or regular cinnamon)
• 1/4 teaspoon Mexican Chili Powder
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 1-1/2 teaspoons vanilla extract
• 1/2 cup packed brown sugar
• 1- 1/4 cups hot water
• Cinnamon Ice cream or vanilla 

Directions: 

• Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer 
• In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder, salt, cinnamon, and chili powder.
• Stir in milk, melted butter, and vanilla and mix until smooth.
• Pour the batter into an ungreased 2-quart dish or a 9-inch square baking pan and spread evenly.
• In a small bowl, stir together the remaining ½ cup granulated sugar, remaining ¼ cup cocoa, and brown sugar, and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
• Bake 35-40 minutes if using a 2-quart dish (or 30-35 minutes if using the 9×9 pan) as shown in the photo or until the center is almost set. Remove the dish from the oven and let it stand for 15 minutes.
• After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of ice cream if desired and serve immediately.
  

1. An Added Note
2. Although regular cinnamon may be substituted for the Saigon Cinnamon listed in  the recipe ingredients, try, if possible, to use Mexican Chili Powder if you can. Mexican Chili Powder (found at a local supermarket) has a sweeter, mellower spice than the regular chili powder usually found in your spice cabinet and is best suited for this recipe. If not available, use regular chili powder. 

What Were We Thinking

 

What were we thinking, moving to AZ in August!! The neighborhood looked like a ghost town as we rolled in with a car tightly packed, and the temperatures soaring at 109!! The heat was impressive and oppressive. Besides a lot of weeds, we found new plants growing that we have never seen before: Birds of Paradise. In fact, almost every yard had these thriving plants. 

In addition, since there has been a wet monsoon, it has brought a fluttering explosion of moths and the Snout Butterfly. 

We are grateful and thankful to have made it here without an accident, nor a ticket and all boxes were intact. 

But oh my, the heat- tonight at 7:00 PM, the temperatures hardly dropped and still hovered around 100. We need to adjust and be out at 6:30 AM for a walk. The highlight of my day was a flower delivery. 

This gorgeous arrangement came from the Camp Candace group, a literary retreat, that meets once a year in August. For 5 days, authors and writers receive writing instruction, enjoy camaraderie with other kindred spirits, and have opportunities to share their personal writing with group members and a writing instructor. I couldn't join the group this year as we were traveling, but this thoughtful gesture just made my day. 💗

Ever Ready's kitchen will be open starting Thursday. Two recipes from the recently posted "cache" will be shared. 

Behind The Scenes

LET THE ADVENTURES BEGIN

While we travel back to AZ, Ever Ready must go on "pause" again. But the GOOD NEWS I am leaving you with a "cache" of recipes I have been collecting and plan to start cooking and baking as soon as I regain the use of my kitchen. Check these recipes out below and let me know which ones you'd like me to make first. Please post in the comment box. 

Note that every day since we left in late April, the temperature in Green Valley has been over 100, except for one week in the high 90s. Are we ready for this??   

Roasted Fall Vegetable Salad 

https://juliasalbum.com/fall-veggies-feta-pecans/

Mini Pimento Cheese Balls

https://inspiredbycharm.com/mini-pimento-cheese-balls/

Roasted Carrot Salad

https://inspiredbycharm.com/roasted-carrot-salad/

Cheesy Corn Green Chile Casserole

https://www.thecookingmom.com/cheesy-corn-and-green-chile-casserole
+
Creamy Corn BLT Dip

 https://inspiredbycharm.com/creamy-blt-corn-dip

Easy Beef Burrito Skillet Meal

https://www.the-girl-who-ate-everything.com/easy-beef-burrito-skillet

One Pan Chicken Skillet Broccoli Meal 

https://www.the-girl-who-ate-everything.com/one-pan-chicken-broccoli-cheddar-orzo

Raspberry Lemon Cake 
 https://juliasalbum.com/raspberry-lemon-cake/

Mini Key Lime Pies

https://sockfairies.blogspot.com/2026/08/lemon-strawberry-shortcake.html

ENJOY YOUR SUNDAY

Lemon Strawberry Shortcake

  “Summer has a flavor like no other. Always fresh and simmered in sunshine” 

Oprah Winfrey

I would be remiss not to mention the hydrangea bushes in the Twin Cities. After two weeks here, I noticed these bushes (several varieties) were stunning and thriving despite the lack of measurable rain. 

 

Lemon Strawberry Shortcake 

A simple, delicious cake that bursts with fresh strawberries and a splash of lemon. While this isn’t a shortcake in the traditional sense, it's reminiscent of a strawberry shortcake with its flavors
The recipe serves 8 and was adapted from bakeorbreak.com
Cook's Notes: The cake is best served within 24 hours of baking. Keep it lightly covered with a sheet of wax paper as the bottom of the cake is moist with the addition of strawberries. A whipped cream topping dotted with more fresh strawberries takes the dessert to a whole new level.
Cooking Tip:
Use a light-colored pan. Dark pans have a tendency to get hotter in the oven, over-baking the exterior of your cake before the inside is done.

Ingredients: 

• 1-1/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup buttermilk
• 1/4 cup butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup sliced fresh strawberries

For the Topping

• 1 cup sliced fresh strawberries
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• Optional 1 teaspoon Amaretto (liqueur)

Cake Directions:

• Preheat the oven to 350 degrees and grease a 9-inch round baking pan.
• In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Set aside.
• Mix together the egg, buttermilk, butter, lemon juice, lemon zest, and vanilla. Slowly add to the flour mixture, mixing just until moistened. Gently fold in the strawberries.
• Pour the batter into the prepared pan and spread evenly. Bake 19-20 minutes, or until a pick inserted into the center of the cake comes out clean.
• Cool in the pan on a wire rack for 10 minutes. Then, remove the cake from the pan to a wire rack to cool completely.
  

Topping Directions:

• Place the cream and confectioners' sugar in a large bowl. Beat until soft peaks form.
• Spread the whipped cream on top of the cake, adding drained strawberries, and keep the cake refrigerated until serving. Another option would be to add a dollop of the topping to each serving.

I made a stir-fry dinner (stove-top, no oven needed ) to serve with the cake, using the recipe link below.

Honey Sesame Chicken and Broccoli 

https://sockfairies.blogspot.com/2022/06/honey-sesame-chicken-and-broccoli.html

Looking Ahead to Autumn

Wild Rice Salad with Cranberries, Butternut Squash and Toasted Pecans with Maple Cider Vinaigrette
Cook's notes: This splendid late summer/early autumn salad includes some of Minnesota’s very best natural ingredients. It's definitely company-worthy. Butternut squash or pumpkin work well for this dish because the squash holds its shape beautifully after roasting. The combination of nutty wild rice and a simple maple dressing is delicious, and their vibrant colors make for a stunning dish. Consider this a time saver: make the wild rice ahead and toast the pecans. The dressing can be easily doubled.
Salad recipe from the "Smitten with Squash Cookbook" and serves 4.
Cooking Tip:1 cup uncooked wild rice = 3–4 cups cooked wild rice
Vinaigrette recipe adapted from Byerly and Lund's Cookbook

Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1/8 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Ingredients Salad:

• 2- 1/2 cups peeled and finely chopped butternut squash or pumpkin
• 1- 1/2 tablespoons olive oil or Blood Orange Olive Oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Sea salt and black pepper
• 4-5 cups torn baby spinach leaves or chopped romaine
• 1/2 cup thinly sliced green onions
• 1 cup dried cherries or dried cranberries
• 1 large diced, crisp apple (I used HoneyCrisp)
• 1/4 cup thinly sliced fresh basil
• 3/4 cup chopped toasted pecans or cashews
• 4 cups cooked wild rice, warmed

Directions:

• Place all dressing ingredients in a blender and mix well. Taste test to balance ingredients. Refrigerate until needed
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt, pepper, and maple syrup, with a sprinkle of cinnamon.
• Spread squash evenly on the baking sheet and roast squash for about 15 minutes or until fork-tender, stirring once during the roasting time. Set aside.
• In a measuring cup, place dried cranberries or cherries. Pour boiling water over them and let set for 5 minutes. Drain.
• In a large bowl, combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice. Stir in the dressing; taste and adjust salt as needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve dish at room temperature.