Book Review The Pink Dress

Jane Little Botkin's newest book is a captivating memoir about a symbolic pink dress, a West Texas girl turned reluctant beauty queen, a dysfunctional family, and two flamboyant men who make history in the pageantry world. Their stories intertwine and are framed by national and international politics of the border towns of El Paso and Juarez during the turbulent times of 197o's with war, political scandals, and violent demonstrations. Botkin's straightforward narrative is told in a conversational tone with a sense of earnestness and wry humor. With deep insight, Botkin bares her soul in this memoir, struggling to stay true to herself and her values. Her resilient spirit helped her navigate a troubled relationship with her mother, accepting the fact that not all failed relationships can be fixed. 

Botkin takes the reader on a deep dive into the world of beauty pageantry. I was captivated by the author's descriptive writing, which gives readers a fascinating portrayal of beauty contestants' lives and what backstage life was all about. I found the book informative and an eye-opener into a world that I knew little about.

At age 19, Botkin, as Miss Runner-Up, was promoted to Miss El Paso when the elected queen withdrew for personal reasons. With the acceptance of the crown, in a surprise move, Botkins's mother, who had masterminded all of Botkin's life and activities up until then, relinquished her custodianship of Miss El Paso to the Miss America pageant franchise. Botkin became the first Guyrex protege. Richard Guy and Rex Holt were two men who understood success was all about showmanship. They created pageants like theatrical shows that were wild and imaginative. For the next year, all of Botkin's life was managed by Guyrex Associates. They were her “handlers," covering every aspect of her, from choosing her wardrobe, limiting food to maintain a certain body image, and keeping a constant rigid schedule. For a 19-year-old, it was a lot of pressure, but winning a title was not just about fame for any of these contestants. It was looking ahead at future endorsements, professional employment, and money.

Botkin's retellings of behind-the-scenes were hilarious. I particularly enjoyed the one about a middle-of-the-night snack episode gorging on a large Texas sheet cake they were denied having earlier in the day by their “handlers.”

The pink dress with embroidered roses was a Guyrex creation. It symbolized a fairy tale life young women in Botkin's time imagined beauty queens would wear. Botkin was fortunate to own this stunning gown. I would be remiss if I didn't mention the book cover. The simplicity of this exquisite gown featured makes for an eye-catching cover. Wearing this gown for her piano talent competition contest gave Botkin an aura of confidence. Later in the story, we learn the dress almost met its demise in the hands of Botkin's mother.

Actual photos from Botkin's album made her memoir come alive. I highly recommend the book, which takes the reader on a wild ride through the West and into the behind-the-scenes of beauty pageantry. It is definitely a 5-star book. I devoured it in a day. 

ALL ABOUT THE AUTHOR 

https://janelittlebotkin.com/

National award-winning author Jane Little Botkin melds personal narratives of American families, often with compelling stories of Western women. A Western Writers of America member since 2017, Jane judges entries for the WWA's prestigious Spur Award, reviews new releases and writes articles for various magazines. Her books have won numerous awards, including two Spur Awards, two Caroline Bancroft History Prizes, and the Barbara Sudler Award; she has also been a finalist for the Women Writing the West’s Willa Literary Award and Sarton Book Award. She is currently working on a biography of Mary Ann (Molly) Goodnight for the University of Oklahoma Press. Jane blissfully escapes into her literary world in the remote White Mountain Wilderness near Nogal, New Mexico.

Sunday NIght Dinner

GRILLED PORK LOIN WITH CREAMY GARLIC PARMESAN ORZO AND BACON RANCH  PASTA SALAD

This company-worthy dinner shines no matter what day it's served. Grilled Pork Loin pairs well with a side of Creamy Garlic Parmesan Orzo and a colorful veggie Bacon Ranch Pasta Salad. The contrasting textures and flavors make this a memorable meal. 

Creamy Garlic Parmesan Orzo is the perfect comfort food that comes together in just 30 minutes, using only one pot! It works well as a side dish or for a complete meatless meal. It's creamy and cheesy and sure to become a family favorite! Optional add-ins: fresh green peas, spinach, and/or sauteed mushrooms. The recipe serves four and was adapted from jocooks.com

Ingredients: 

• 4 pork loin pieces, grilled 
• 2 tablespoons olive oil
• 4 tablespoons butter (unsalted)
• 3/4 cup onion (chopped)
• 4 cloves garlic (minced)
• 2 cups orzo, dry (Italian pasta) 
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 2 cups chicken broth (low sodium)
• 2 cups half and half 
• 1½ cup Parmesan cheese (freshly grated from a block rather than pre-shredded)
• Pinch of red pepper flakes
• 1 teaspoon Italian seasoning
• 1/4 cup white dry wine
• 2 tablespoons fresh parsley (chopped)

Directions:

• In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
• Add the orzo to the skillet and let it cook for about 2 minutes just so that it starts to toast lightly, giving it a nutty flavor.
• Season with salt and pepper, then stir in the chicken broth and half-and-half. Bring to a boil, then turn the heat down to medium-low. Add spices, cover with a lid, and let it cook for 5 minutes.
• Remove the lid and stir in the Parmesan cheese, wine, and fresh parsley if using. Cook uncovered for 5 minutes more. Serve immediately.

Notes
You'll want to store this dish in an airtight container to ensure it lasts for up to 3 - 4 days in the fridge. To reserve, add in more chicken broth if needed, as orzo is a pasta that absorbs the liquid. 

Bacon Ranch Pasta Salad

This is an easy salad that's great for grilled meals and potlucks. Every bite has a crunch and a satisfying taste. This salad is very versatile, with add-ins like small grapes and black olives. A homemade dressing is included in the recipe, but a store-bought dressing could be used. The recipe is adapted from  therecipecritic.com  and serves 4. 

Ingredients:

• 1 cup fusilli tri-color pasta, or pasta of choice, dried
  
• 6 slices bacon, cooked and crumbled
• 3 Roma tomatoes, diced
• 2-3 cups broccoli, chopped
• 1/3 cup salted sunflower seeds 
• 3/4 cup dried cherries or cranberries
• 1-1/2 cups cheddar cheese, shredded
• Croutons
• 1 cup mayonnaise or Greek yogurt
• 1 packet dry ranch seasoning (about 2 tablespoons)

Directions:

• Cook the pasta according to package directions. Drain and rinse in cold water.
• Cut up broccoli and tomatoes and add them to a large bowl.
• Combine the drained pasta, bacon, cheese, dried cranberries, and sunflower seeds with the broccoli.
• In a small bowl, whisk the mayonnaise and dry ranch seasoning. Add dressing to the salad bowl of pasta and veggies and mix until combined.
• Chill for several hours until serving.

Simply Salads and More

 

Yesterday's featured salad Mexican Inspired Riced Cauliflower 

https://sockfairies.blogspot.com/2024/06/mexican-inspired-riced-cauliflower.html went to a Fiesta.

And what a feast it was, with lots of toppings and choices galore. The Skirt Steak definitely had a starring role as well as the birthday Carrot Cake for our neighbor Gary.  

I was quite taken with these cute and useful taco holders, which can be ordered online. 

And yes, a celebratory toast to Gary and spring at the lake was made.

The following salad concludes a week-long list of salad recipes from Ever Ready. Hope you found something for your recipe box. 

Corn, Avocado, and Tomato Salad

Summer in a Bowl 

Cook's notes: I love simple summer salads that taste incredibly fresh and use just a few ingredients. This corn, avocado, and tomato salad is one of those dishes. There’s minimal preparation involved, making it fast to assemble. Sweet corn and ripe, juicy tomatoes are summer vegetables and fruits made for each other. Yes, tomatoes are scientifically considered fruits! The recipe serves 4.

Salad Ingredients:

• 3 cups cooked corn, fresh or frozen
• 3 cups diced tomatoes, a combination of red and yellow, makes a nice contrast
• 1/2 cup red onions, diced
• 1 cup red pepper, diced
• 2 ripe Hass avocados, seeded, peeled and cubed
• Cubed Mozzarella cheese or Mozzarella pearls 
• Optional 2 cups diced zucchini

Salad Dressing :
In a blender or a screw-top jar combine the following:

• 4 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup slivered fresh basil
• Salt and freshly ground pepper to taste
• Taste test to balance flavors. Mix dressing, pour over salad, or refrigerate dressing until serving.

Directions:

• Grilling corn will give it a more smoky taste. Remove kernels from the cob with a sharp knife.
• Add corn, onions, tomatoes, avocados, and cheese, peppers, and toss the salad ingredients with the dressing. Serve immediately.

Mexican-Inspired Riced Cauliflower

At your next fiesta meal, serve Mexican-inspired Riced Cauliflower as a healthy alternative to white rice. It's a fantastic low-carb and grain-free vegetarian side dish that pairs well with tacos, chicken enchiladas, and other Mexican main dishes.  

The photographed recipe was made with double the ingredients, as I brought it to a dinner, so it served 8. The original recipe below serves 4. 

Mexican-Inspired Riced Cauliflower 

 

Ingredients:

• 1 bag frozen riced cauliflower 
• 1/2 bag frozen corn
• 1-1/2 tablespoon olive oil
• 2/3 cup diced onions
• 2 large cloves, minced 
• 1 cup diced grape tomatoes, halved
• 1/2 cup black beans rinsed and drained
• 2 tablespoons finely chopped pickled jalapeno peppers 
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 1 cup of your favorite salsa
• 1 tablespoon Elote seasoning otherwise, use 1 teaspoon cumin  with 1/4 teaspoon paprika and 1/4 teaspoon chili powder 

Directions: 

• Remove corn and cauliflower from the freezer. Bang the bags on the counter to remove large lumps.
• Heat oil in a large frying pan and saute onions for 2 minutes. Then add garlic cloves and saute for 1 minute more. Add riced cauliflower to the same pan with spices and stir fry for 3 minutes more.
• Add in tomato paste, salsa, chopped tomatoes, corn, black beans, and chopped peppers. 
• Stir fry until all is heated through. Add in more salsa if the mixture seems dry. 
• Optional serve with chopped avocados.
  
  
  

Simply Salads

 

Today's features are links to some of the best of Ever Ready salads. Sweet to savory something for everyone's palette.

Southwestern Caesar Salad

https://sockfairies.blogspot.com/2021/11/bring-on-sides.html

Spinach Pear Salad with Cranberries, Toasted Walnuts, and a Honey-Dijon Dressing 

https://sockfairies.blogspot.com/2021/10/spinach-pear-salad-with-cranberries-and_11.html

Strawberry Broccoli Spinach Salad with Poppyseed Dressing

https://sockfairies.blogspot.com/2022/04/strawberry-broccoli-salad-with-creamy.html

Shrimp and Avocado Taco Salad

https://sockfairies.blogspot.com/2018/02/friday-favorites.html

Thai Crunch Salad with Peanut Dressing

https://sockfairies.blogspot.com/2015/08/go-asian.html

Roasted Butternut Squash with Bacon and Maple Rosemary Vinaigrette

https://sockfairies.blogspot.com/2018/10/roasted-butternut-squash-and-bacon.html

A salad roll of salads would not be complete without including a Chicken Salad recipe. 

Wild Rice Chicken Salad with Pea Pods and Cherries

https://sockfairies.blogspot.com/2014/08/wild-rice-chicken-salad-with-pea-pods.html

Tex-Mex Cauliflower Rice Salad (GF)

Simply Salads-Day 2

 

Broccoli Cashew Salad with Apples and Pears

This is the perfect salad for your next BBQ, potluck, or dinner. All the ingredients pair well together for a tasty side. The ingredients can be prepared early in the day and refrigerated. Add the dressing about an hour and a half before serving, keeping it refrigerated. Use only enough dressing to moisten the ingredients; extra dressing will be left. Instead of sour cream, I used yogurt to reduce the calories. 

The recipe serves four and was adapted from juliasalbum.com

Salad Ingredients:

• 5 cups broccoli florets, chopped into small pieces
• 1 large crisp apple, diced into small pieces
•  1 pear, firm, not soft, diced
• 1/4 cup red onion, diced
• 1 cup cashews toasted 
• 1 cup dried cran raisins

Other options to consider

• Cauliflower. If you want to mix things up, use an equal amount of cauliflower to replace the half amount of broccoli.
• Nuts. Many types of nuts will work here. Use pecans, peanuts, walnuts, pine nuts, or pistachios instead of cashews.
• Dried fruit. Dried cranberries, dried cherries, raisins, and dried blueberries work great in this recipe.
• Fresh Fruit. The mix of fresh apples and pears works beautifully here, but you can also use apples alone or just pears.

Salad Directions

• Mix ingredients in a bowl and refrigerate until serving.

Creamy Salad Dressing Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain yogurt
• 2 tablespoons honey
•  1/4 teaspoon salt

Creamy Salad Directions:

• Whisk together until cream. Taste test to balance ingredients. 
• Refrigerate and add to salad ingredients about an hour before serving.
  
  
  

Simply Salads

 This week Ever Ready recipes will focus on 

Each day a new salad recipe will pop up in your inbox-so be watching! 

Tomato Basil Avocado Mozzarella Salad with Balsamic Dressing

This simple salad is filled with flavorful, fresh ingredients with an easy homemade balsamic dressing. Besides being healthy, it's quite delicious as a wonderful side dish for a grilled meal. But don't overlook it as a tasty lunch option.

The recipe was adapted from juliasalbum.com, and the dressing is enough for four salads. I listed the ingredients used to create this salad that can be increased for more servings. 

Follow me on Pinterest with many salad recipes already pinned. pinned https://www.pinterest.com/suready/salads/

Salad Ingredients: 

• Cherry tomatoes, halved
• Avocado chunks
• Fresh Mozzarella Pearls

• Chopped romaine 
• Cooked pasta (I used medium-sized shells)  
• Chopped basil
• Grated Parmesan cheese
• Pine nuts

Salad Directions:

• Toss all ingredients together. Drizzle dressing on the salad and refrigerate for 30 minutes. Grate Parmesan cheese on salad right before serving.

Salad Dressing Ingredients:

• 1/4 cup good quality olive oil
• 1/4 cup dark good quality balsamic
• 3 tablespoons honey
• Salt to taste

Salad Dressing Directions:

• Mix ingredients together in a blender on low. 
• Taste test for balance with ingredients.  
  

 
              MAKE IT A GOOD ONE