





I found something that makes me absolutely giddy yesterday! But let’s not begin there. First off, I finished Syrie James’ The Lost Memoirs of Jane Austen last week and I really enjoyed it! I’ve never been a fan of those books that continue Jane Austen’s novels and stories, but this was different and highly readable. It was exciting to read what may have been and it was nice to imagine that Austen had a passionate love affair that inspired the emotion in her novels (who knows? It really could be true). I’m currently reading Pride and Prejudice again (after reading James’ book I was in serious need of a Jane Austen fix) and am still reading Elizabeth Waterston’s book whenever the mood strikes. I also picked up a copy of After Green Gables: L.M. Montgomery’s Letter to Ephraim Weber, 1916-1941 by Hildi Froese Tiessen and Paul Gerard Tiessen on Saturday ($4.99 at BMV!) and have been thumbing through that. Why do I persist on reading three or more books at a time?! It’s baffling and I always feel like I’m not making good enough progress through them. Oh well, at least there’s always something around that I want to read when certain moods strike.


Kaye’s Chicken Cacciatore
2 tbsp olive oil
1 medium onion, chopped
3 cloves of garlic, minced
10-15 button mushrooms, quartered (about one cup)
1 medium/large red bell pepper, roughly chopped
1 medium green zucchini, roughly chopped
1 28 fl oz can of stewed tomatoes
2 tbsp tomato paste
½ cup red wine (optional)
1 tsp sugar
½ tbsp dried basil
½ tbsp dried oregano
dash of nutmeg
1 tsp red pepper flakes
salt and pepper to taste
1 900g package of linguine or fettuccine (I usually use whole wheat)
Heat oil in large skillet and brown chicken on all sides (about 10-15 minutes). Remove chicken from skillet and set aside (keep warm if possible, I usually store it in the microwave).
Sauté onions, garlic and mushrooms in the same skillet until onions are tender.
Add all remaining ingredients, except pasta, to skillet, mix well, and bring to a boil, reduce heat. Return chicken to skillet (try to make sure that it’s completely covered by the tomato and vegetable mixture). Simmer for about 30 minutes, or until vegetables are tender and chicken is heated (and cooked) through. Adjust seasoning to taste. Cook pasta while skillet mixture is simmering.
Serve chicken and vegetable mixture over pasta, serves 4-6 people.
I hope you enjoy!I wanted to take part in the Recipe Box Swap this month and lucky me it was no-theme month so I got to choose whatever I wanted to share. This recipe comes from one of my all-time favourite cookbooks, The Purity Cookbook. The edition I have is a 2001 reprint of the 1967 edition, but the cookbook has been around for a long time. The maker of Purity Flour, Western Canada Flour Mills Co., was founded in 1905 and I believe the first edition of the Purity Cookbook was released in 1917. I believe that you can still get the 2001 reprint and I highly recommend it.

A tea biscuit dough should be soft but not sticky. A little kneading improves the quality of the biscuits, but should be done with a gentle touch as too much handling tends to make them tough.
Tea Biscuits, BASIC RECIPE
Preheat oven to 450F
Blend or sift together
2 cups Pre-Sifted PURITY All-Purpose Flour
4 teaspoons baking powder
1 teaspoon salt
Cut in finely
1/3 cup shortening
Add
3/4 cup plus 2 tablespoons milk
Stir with a fork to make a soft dough.
Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to desired thickness, (biscuits will be doubled in height when baked). Cut out with a floured cutter.
Place biscuits on an ungreased baking sheet, close together for soft-sided biscuits or about 1″ apart for crusty-sided biscuits.
Bake in preheated 450F oven for 12 to 15 minutes.
Yield: 18 to 20 - 1 3/4″ biscuits.
Follow this link to see who else is swapping this month: The Recipe Box Swap