A Religion of One's Own, Thomas MooreI never chose to be a theologian, psychotherapist and humanities enthusiast.  I was born into it. My father was a plumber, but he was also a born teacher and counselor.  For years one of the most distinguished psychiatrists in our city visited my father every two weeks, huddling with him over a long evening.  This was my father the plumber, who never finished high school but somehow found wisdom and a calling.

My mother was a mystic housewife, praying devoutly and seeing her entire life through the prism of her Catholicism. When she died, the priest kept repeating, “She was such a simple woman, such a simple woman.” I think he meant uncomplicated and not at all given to possessions or ambitions.

It was just part of the flow of our spiritual family for me to leave home and enter monastic life at thirteen to study for the priesthood. When I left the religious order thirteen years later, I found my way to doctoral studies in religion, where I put together my interest in spirituality, depth psychology and the arts.

From the beginning of this fated journey, I never liked religious behavior that was too pious or moralistic. I seem to have been born with an appreciation of secular life interweaving with a spiritual vision so that neither dominate. In this regard, I think of the interlinking chains and spirals I see all over Ireland, my adopted second home,or the familiar Taoist symbol of yin and yang melting into each other.

Just as Care of the Soul sprang out of me at the particular point where my ideas and my experience as a therapist matured, now I feel that my worldly way of being religious is emerging at just the right time in our cultural evolution to go public with it. Thus, my new book A Religion of One’s Own. We are now at a point where it’s time to let go of a narrow view of religion. I suggest that we don’t abandon it, even if many sophisticated modern people think it’s superfluous or prefer “spirituality”. Worldly life without a deep form of religion would be secularism, and that is a dangerous, soulless option.  Just listen to the way many scientists are talking these days, reducing the richness of human experience to brain studies, for example, and you get a taste of what secularism would be like. As human beings we’d shrivel up.

The new book puts together an array of ideas I’ve been working on for years that together form a personal spiritual practice that I call a religion of one’s own. At the top of my list are the beauty and wisdom of the world’s religious and spiritual traditions. I don’t want to get rid of the established religions but use them now as resources for a personal religious vision. They are priceless for what they have to offer, but the emphasis on belief, authority, empty ritual and moralism has weakened them to the point that they must re-imagine themselves radically.  You can be a member of a religion and still have a religion of your own, or you can go off on your own, becoming a seeker or even an atheist, and use the traditions as resources.

Other elements of your own religion might include natural mystical experiences in nature and art, a broader and less literal notion of community, more reliance on deep intuition understood as a kind of natural revelation, a serious dream practice and the use of images and art for contemplation and insight. Having loved the life of a monk, I can recommend borrowing elements from monastic life and adapting them to your own everyday way of life. You might understand that your work is a form of prayer and that study and deep meditative reading are central to your spirituality.

One of the richest elements in formal religion, and could be in yours, is a deep experience of the arts.  In a secularistic society the arts are entertainment, but in a religious ssetting they mediate between ordinary life and the eternal, profound and sublime realities. What could be more important? In a fully secular situation we may think that the goal in life is success and happiness. In a religious setting, fired by the arts, the aim is the much more profound pleasure in acquiring insight into the nature of things and sensing how beautiful life and the world can be. This blend of beauty and meaning, available in all the different art forms, serves as a tool for the spiritual quest.

In this book I advocate a maturing of the religious impulse by being more personally engaged. I’m certainly not suggesting an emphasis on oneself to the exclusion of others. Each of us has a unique situation that calls for special directions. We can each decide against both secularism and hollow religion, creating a deep spiritual way of life that is unique to us. Some will want to remain devoutly connected to a tradition, like my friends who are actual monks living out the ideals I present in my book within the strict and concrete setting of a monastery. Others may call themselves atheists and fight against formal religion with fervor, and yet they, too, may be shaping a religion of their own, intuitively understanding that the way formal religion speaks of God is too literal and the resulting lifestyle moralistic and dogmatic.

Emerson once wrote: “Every church has a membership of one.” That is, every experience of religion is singular, uniquely fashioned to the needs and imagination of the individual.  These individuals can come together to form community that is more meaningful and intense than any gathering of people who think and act alike. The world needs religion, but not the kind that has generated wars and has polarized populations.  It needs a deep spiritual imagination of life and a corresponding lifestyle and practice. To literal-minded people the deeper, person-centered religion I propose may seem less than what they are used to, but others will join me in welcoming a significant evolution in the human spirit.

The Fat Chance Cookbook, Robert H. LustigI made the baked oatmeal recipe on a Sunday morning, looking forward to eating it over the week. It seemed like a healthy and easy option and a little bit of a switch from my usual breakfast. I opted to make them into muffins, as the recipe notes give as an alternative, and I used frozen chopped peaches. It all came together in less than fifteen minutes, with ingredients I had ready in the pantry, and couldn’t have been easier to do. I also liked that this recipe uses no white flour, since I’m trying to cut back like everyone else and their gluten-free mother. The mixture pretty much filled a dozen muffin cups, but they do bake down some. They smelled wonderful, with the peaches, cinnamon, and vanilla. The measurements for the cinnamon and vanilla might seem like a lot, especially to experienced bakers, but you really do need them since there is (naturally) not much sugar in the recipe. To eat, I mixed Greek yogurt with a little honey and then crumbled a muffin into it. This is definitely not sweet (sorry to all the flavored oatmeal lovers out there), but the oats and fruit have a nice flavor, which I found improved the day after baking, and I enjoyed it with the yogurt.
3 cups old-fashioned rolled oats2 teaspoons ground cinnamon2 teaspoons baking powder

2 tablespoons brown sugar or honey (optional)

1 teaspoon salt

1. cups unsweetened soy milk (2 percent milk is also OK)

1 pound sweet apples, diced

2 tablespoons rice bran, coconut, or safflower oil

2 large eggs, or 4 large egg whites (save the yolks for another use)

1 tablespoon vanilla extract

STEP 1: Preheat the oven to 350°F.

STEP 2: Spray a 9-by-9-inch baking pan with cooking oil.

STEP 3: Combine the rolled oats, cinnamon, baking powder, brown sugar, if using, and salt in a medium-size bowl.

STEP 4: Combine the soy milk, apples, oil, eggs, vanilla, and honey, if using, in a large bowl. Add the oat mixture and mix well. Pour the oatmeal batter into the prepared baking pan.

STEP 5: Bake the oatmeal on the middle rack until the center is set and firm to the touch, 45 minutes.

Cool for 10 minutes, cut and serve. Can be served at room temperature. Covered, it will keep in the refrigerator for up to three days.

The Fat Chance Cookbook, Robert H. Lustig


• Make muffins using a nonstick muffin pan that makes 12. The baking time will be 25 minutes.

• Use fresh or frozen chopped peaches, about 2 fresh peaches or 1 cup frozen, in place of the apples.

Organize & Create Discipline

Pick one space in your home that you know would make a difference in your life if it were properly organized. Most people’s top choice would be their closets. The O.C.D. Experience works with tons on clients between January and March on closet organization because most people’s priorities in the New Year are getting organized and losing weight. If you want to tackle getting your closet organized while keeping a weight goal in mind, listen to this.

  1. Take everything out of your closet and put it onto your bed. This is the appropriate time to treat yourself to brand new hangers, as staring at new hangers will automatically inspire you to create a new system for yourself.
  2. Now that your closet is lined with brand new hangers and all of your clothes are on your bed, start making piles on the floor of your room by items you want to donate or sell (let’s be real you know what these items are, so don’t waste time debating), items that you wear and look great in, and items that you’re dying to look good in again; yes people these are your skinny clothes!
  3. Take all of the donated or to be sold items and put them into bags, as well as any trash. Take them out of your room and into your car or bring them immediately to a donation center so they’re out of sight and out of mind. Make sure to do this before any organization is even done, that way its less distracting for you. Yes, you may come across some more items that you realize you want to donate, but don’t worry too much about that, as donation trips can always be made again.
  4. Now it’s time to organize for the New Year and the new you. Start putting items back into your closet, by frequency of use. You’re going to want to keep like items together: tanks, shirts, long shirts, blouses, dresses, workout pants and gear, suits, etc. Organize by color and make sure that you can see everything in your closet. If there is too much stuff still and your closet rods are sagging, make some tough decisions and get rid of more stuff.
  5. Now the best part…start adding some of those skinny clothes in with your regular clothes. This will be motivation for you to continue with whatever exercise regimen you are on so when you’re going to pick out another outfit in a couple of weeks to a month… BAM! You’re sporting that sexy ass piece of clothing looking all fly! Like anything with the O.C.D. Experience, discipline is key. So throwing things on floor or in your closet and not placing them on designated hangers won’t cut it. Take the extra couple of seconds and hang things up where they go and you’ll only have to spend a couple minutes a week tidying up your closet.

The Fat Chance Cookbook, Robert H. Lustig

This weekend I made two recipes from Rob Lustig’s new book THE FAT CHANCE COOKBOOK. It’s not as cold as the polar vortex right now but it’s still chilly and I was happy to test out Old-Fashioned Beef Stew and Quick Chicken Tikka Masala. Both recipes were very easy to follow with simple ingredients and I was lucky enough to check out the new Brooklyn Whole Foods in Gowanus to stock up. The stew took longer to make than I expected – all the chopping of the vegetables added up to about an hour but the rest of the evening I spent letting it simmer (for three house) while catching up on Game of Thrones, so I can’t complain!

The Tikka Massala came together very quickly and the spices were delicious – I was a little disappointed that it didn’t turn out as vibrant and red as the chicken tikka masala I usually order in from a nearby Indian place but I felt good about the ingredients and as Rob points out I’m sure it was much healthier! Hardly any fat and I used chicken thighs to add flavor – they are so much more delicious than the chewy bits of chicken that come in fast food Indian orders. And the best part is I’ve been enjoying the many leftovers from both dishes for lunch all week.



½ cup oil: olive, safflower, or rice bran

1 cup chopped celery

1 cup chopped and peeled onions

1 cup chopped carrots

1 teaspoon dried thyme, or 1 tablespoon fresh thyme

4 cloves garlic, peeled and chopped

1 cup unbleached all-purpose flour

1 1/2 pounds beef stew meat

8 cups liquid (water, wine, stock, or a mixture)

1 teaspoon salt

1 tablespoon cracked black pepper

2 cups 1-inch pieces scrubbed carrots or parsnips

2 cups scrubbed diced potatoes

STEP 1: Heat 1/4 cup of oil in a cast-iron or stainless steel pot. (Make sure it has a tight-fitting lid.) Saute the celery, onions, carrots, thyme, and garlic in the pot until brown and tender. When aromatic vegetables are brown, remove them from the pot with a slotted spoon and reserve in a small bowl.

The Fat Chance Cookbook, Robert H. Lustig

STEP 2: Place the flour in a bowl. Dredge the meat, shaking off the excess flour. Add the remainder of oil to the pot and cook the meat over medium-high heat, quickly browning but not cooking. Do this in small batches. Take the meat out and reserve on plate.

STEP 3: Add the liquid to the pot and bring to a boil while scrapping up the brown bits from the bottom of the pot. While it dissolves it will add flavor to the gravy.

STEP 4: Reduce the heat to low and return the meat and the aromatics to the liquid. It’s very important that the stew must simmer and not boil. Slowly cook the stew over low heat so the liquid barely simmers.

Cover and cook for 2 hours.

STEP 5: After the meat has had a chance to cook for a while, add the 1-inch pieces of carrot and the potatoes. Cook until the meat is fork tender, about an hour. Adjust the salt and pepper and serve.



4 teaspoons garam masala*

1/2 teaspoon salt

¼ teaspoon ground turmeric

½ cup unbleached all-purpose fl our

1 pound chicken tenders

4 teaspoons canola oil, divided

6 cloves garlic, peeled and minced

1 large sweet onion, peeled and diced

4 teaspoons minced peeled fresh ginger,

or 1 tablespoon ground ginger

1 can (28 ounces) plum tomatoes with their juices

1/3 cup heavy (whipping) cream

½ cup chopped fresh cilantro, for garnish

* Garam masala is a blend of spices used in Indian cooking. Usually includes cardamom, black pepper, nutmeg, fennel, cumin, and coriander.

STEP 1: Stir together the garam masala, salt, and turmeric in a small dish. Place the flour in a shallow dish. Sprinkle the chicken with ½ teaspoon of the spice mixture and dredge in the flour. Reserve the remaining spice mix and 1 tablespoon of the remaining flour.

STEP 2: Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

STEP 3: Heat the remaining 2 teaspoons oil in the pan over medium low heat. Add the garlic, onion, and ginger and cook, stirring often until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring until fragrant, 30 seconds to 1 minute. Sprinkle the reserved 1 tablespoon flour and stir until coated.

STEP 4: Add the tomatoes and their juices. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

STEP 5: Stir in the cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with the cilantro.

—Caitlin O’Shaughnessy, Viking Adult

Cursed in the Act, Raymond Buckland

Bram Stoker was a busy man. As theatre manager he oversaw several hundred employees: actors, designers, wardrobe, properties, scenery-builders, plus front of house such as caterers, ticket vendors, ushers. He also handled publicity, finances, special guests, and so on. He very much admired Henry Irving and did a lot of extra-curricula work for him.

Most productions had at least two matinées a week. If it were approaching the end of one production, then rehearsals for the following production would have to be scheduled so as not to interfere with the previous one. With this in mind, I felt that Stoker would not have enough spare time to investigate all of the mysteries that I intended to provide for him. I realized that he needed some sort of an assistant; a Dr. Watson or an Archie Goodwin character to do some of the legwork. I therefore invented Harry Rivers, the Stage Manager.

Although many of the characters I use in my stories are based on actual people from that time period, there are a few created from whole cloth. Harry Rivers is one such. He and his boss, Bram Stoker, work very well together and Harry is able to run around doing whatever is necessary to help with the crime solving. Harry is also able to mingle with the lower classes where Stoker would stick out in that group.

I was not planning any love interest in the Bram Stoker Mysteries but there seems to be an interest developing for Harry. I hadn’t originally intended it but you can never tell what your characters might decide to do themselves! As it turns out, the young lady involved becomes very much a part of the story in the second book in the series, Dead for a Spell due out in October 2014, though I won’t spoil things by saying any more than that here.

I do hope you’ll enjoy the Bram Stoker Mysteries as much as I enjoy writing them!


The Fat Chance Cookbook, Robert H. Lustig

One of my New Year’s resolutions for 2014 is to cook more and another is to eat healthier, so the timing of Robert Lustig’s “Fat Chance Cookbook” was perfect.

I am by no means a cook; and I actually sort of hate cooking. Things always seem to go horribly wrong when I do try to cook, and I have absolutely no patience (or timing). As a result, my culinary skills involve heavy microwave use and a lot of takeout. So for the first recipe of the New Year, I decided to go with something easy. I chose “Green Pasta” (p. 226-227) of The Fat Chance Cookbook.




Makes: 4 cups

Serving size: 1 cup

Active time: 20 minutes

Total time: 40 minutes


½ pound whole-grain angel hair pasta or spaghetti

1 cup packed fresh spinach, chopped

1 cup basil leaves, packed

3 cloves garlic, minced

1 tablespoon olive oil

½ cup low-fat milk

Salt and pepper, to taste

½ cup mozzarella cheese, shredded

Step 1: Cook the pasta according to package directions. In a blender, or food processor if you have one, blend the spinach and basil until mixed.

Step 2: In a large saucepan, sauté the garlic in olive oil. Add the milk and spinach mixture to the saucepan. Bring to a boil and reduce heat to simmer. Stir occasionally until the sauce thickens slightly. Remove from heat. Add the pasta; season with salt and pepper. Sprinkle with the cheese. Serve immediately.

Sounds easy enough, right? 8 ingredients and 2 steps. I think even I can handle this one.                  The Fat Chance Cookbook, Robert H. LustigI already had all the ingredients except the spinach and basil, so I headed to the store to pick them up. Problem number one: the grocery store didn’t carry fresh spinach, so I had to buy frozen. Make that three steps! Frustratingly, I had to cook and drain the spinach, and it was soggy and warm. I figured it wouldn’t hurt the taste of the pasta, but I’d highly recommend driving around and finding fresh spinach to cut out this step.

The Fat Chance Cookbook, Robert H. Lustig drain

I then moved on to cooking the pasta. I prefer angel hair because I like my pasta soft and it cooks pretty quickly. I dumped a whole box of angel hair into a large pot and let it boil. Step 1 down! On to the next one.

“In a blender…” And here we encounter problem number 2.  (See? Bad luck). At the time of this cooking adventure I was staying at a friend’s house—a lovely friend, but a friend without a blender. After digging through her cupboards, I found a food processor. Or really, parts of a food processor. After trying for about ten minutes to put the thing together I gave up. Plan B? I threw the soggy spinach and basil leaves on the cutting board, grabbed a huge knife, and just went at it.

The Fat Chance Cookbook, Robert H. LustigI then sautéed the garlic (smelling good!) and added the milk and spinach mixture. While that was cooking, I drained the pasta. I let the sauce cook for about 5-7 minutes and then added it to the pasta.

The Fat Chance Cookbook, Robert H. Lustig The Fat Chance Cookbook, Robert H. Lustig

Mistake #3 (you knew it was coming) I cooked double the amount of pasta the recipe called for, so the sauce didn’t go very far! However, I tasted the spinach/basil mix on its own and it was fantastic.

The Fat Chance Cookbook, Robert H. Lustig


Despite my inevitable mishaps, the pasta turned out great. Even the most inexperienced cooks can pull this one off. And I didn’t feel guilty for eating it! I also had some as leftovers the next day (this time I cooked an egg over-easy in a pan and then tossed the leftover pasta in) and they were DELICIOUS. This dish would also go well with chicken. It’s a fast, easy recipe that tastes great!

The Fat Chance Cookbook, Robert H. Lustig The Fat Chance Cookbook, Robert H. Lustig

Now that I have a blender and fresh spinach I may just try again!

—Amanda Oberg, Publicity Assistant, Plume and Hudson Street Press

Cursed in the Act, Raymond BucklandI was sitting in the local tire store, having the winter tires put on my wife’s RAV4, and while waiting was thinking about a theme for a new mystery series. I had written three books in a series set in Victorian London and my agent was urging me to come up with a second series. When most people think of Victorian mysteries they immediately seem to lock onto Sherlock Holmes. Arthur Conan Doyle certainly produced the quintessential Victorian investigator when he created Holmes, so much so that quite a few modern writers have picked up the character and created new adventures for him. So many have done this, in fact, that I wanted to stay well clear of Mr. Holmes. And yet . . . there was much to be said – from a writer’s point of view – for working with a character already well established in the minds of readers.

So who else was available, I thought? Perhaps Sax Rohmer’s Fu Manchu? Or H. Rider Haggard’s Allan Quartermain? I ran various characters through my mind but couldn’t fully relate to any of them.

I briefly thought of Dracula but discarded the idea, not wanting to get into the whole vampire scene. True, vampires are very much “in” these days but . . .    And then I thought of Dracula’s creator, Bram Stoker. I knew that he had been an extremely interesting man in his own right. Perhaps I should forget about previously created characters and concentrate on those who had created those characters? And who better to work with than Bram Stoker?

I left the tire store on my new set of wheels, with my mind running over all that I knew of Mr. Stoker. I realized that he and I had a lot in common; so much, in fact, that he was the perfect character for me to work with. “The Bram Stoker Mysteries”, I thought!  Yes, that had a nice ring to it.

Stoker’s background

Abraham Stoker was the third of seven children born to Abraham Stoker Sr. and his wife Matilda Charlotte Blake Thornley. Known generally as Bram, Stoker was born November 8, 1847, in Clontarf, Ireland (a suburb of Dublin). Like so many Irishmen, he had a healthy respect for the unseen world: for the little people, the second sight, the ghosts and phantasms of tradition. Throughout his life he studied and absorbed beliefs of religio-magic found in many different people. It was knowledge of Transylvanian Gypsies and their belief in vampires that eventually led to his penning “Dracula” in 1897. Prior to that he had written a number of short stories, several drawing on this occult knowledge.

When the great Shakespearean actor Henry Irving visited Ireland, Stoker – who freelanced as a theatre critic – wrote a glowing review of Irving’s “Hamlet”. This led to Irving inviting Stoker to relocate to London and become Theatre Manager at Irving’s Lyceum Theatre. Stoker took up that position in 1878 and held it till his death in 1912.

My background

My own background was in writing non-fiction books on various aspects of the same occult, or metaphysical, world. I, too, had a background in theatre, from a first appearance on stage at the age of ten, in 1944, until my emigration to the United States in 1962. The world of the theatre and that of mystery seem to run a parallel course. I found myself thinking of “Phantom of the Opera”, for example. I could see that basing a mystery series around Bram Stoker would be something that I would not only be knowledgeable about but that I would very much enjoy. So The Bram Stoker Mysteries has become a reality, with Cursed in the Act the first of the series now available.
















The Fat Chance Cookbook, Robert H. LustigIt was like, fifteen degrees outside all this weekend in New York.  I just want you to appreciate that.  Fifteen degrees is cold.  Very cold.  When I remembered that I was supposed to make this recipe and blog about it, I was a little disappointed to see that all I had in my fridge was a tub of possibly questionable creme fraiche and a bag of carrots.  So I had to go outside in the ridiculously bitter cold to buy potatoes, cheese, and broccoli.  I lost a toe to frostbite all in order to bring this recipe to you, Penguin blog readers!  Well, ok, that’s not really true, but I could have.

However, if your fridge is reasonably well-stocked (by “well-stocked,” I basically mean that you have other groceries beside hoity-toity expired dairy and rabbit food), then this is a great recipe for you because it’s easy, healthy, and very tasty.  It really doesn’t even feel like health food, which is why when we were divvying up recipes for these blog posts, I jumped on it.

Potatoes? Delicious. Cheddar cheese? Delicious. Broccoli covered in cheesy potatoes? Delicious. Cheesy broccoli potatoes topped with a dollop of creme fraiche that is a little bit….off?  Still delicious.

Recipe from Fat Chance Cookbook:

Broccoli-Cheddar Cheese Potatoes

3 baked russet potatoes

2 bunches of broccoli, steamed until just tender

½ c. milk

1 tsp. salt

1 tsp. ground pepper

12 ounces cheddar cheese, grated

Toss broccoli, milk, salt, pepper and 10 ounces cheese with scooped out baked potato flesh. Stuff skins and sprinkle remaining cheese over all. Roast in the oven at 400 degrees for 25 minutes.

Posted by:  Ashley Pattison McClay, Associate Director of Marketing, Plume and Hudson Street Press

The Fat Chance Cookbook, Robert H. LustigA lot of people assume being a vegetarian means I am a healthy eater. While I’m sure there are plenty of vegetable-loving vegetarians out there, I do not happen to be one of them. I stopped eating meat at the age of eight, and constant lectures from my parents about protein and fiber never really stuck until a few years ago. In college, I would often eat half a can of Pringles and call it dinner. I know you’re reading this, Mom, and I’m sorry.

Now that I am a semi-adult, I manage to incorporate vegetables in my diet on a fairly regular basis. I wouldn’t call my diet a tragedy, but I am still a die-hard frozen yogurt addict, and the occasional (okay, frequent) bag of Smartfood graces my kitchen cabinet. I have loved to cook since I was a little girl, so I was eager to test out some of the recipes from The Fat Chance Cookbook. It isn’t filled with diet recipes disguised as real food. It has recipes that would sound great to me anyway, and, fortunately, they have little or no sugar. While visiting my parents recently, I cooked us dinner using recipes from the Cookbook, and it was a definite success.

Tofu crusted with oregano pesto, cheese, and bread crumbs. This was a little time-intensive, but it really was worth it. I substituted walnuts for pine nuts and they worked well. I can never have too many tofu recipes, so I’ll be sure to add this delicious version to my repertoire. Even my dad, a stubborn carnivore, conceded that it tasted good, although he still doesn’t like the texture of tofu.

“Almost risotto” brown rice pilaf with veggies. My semester in Florence in college made me fall in love with risotto. Even though I enjoy cooking, I’ve never actually attempted to make it on my own. This recipe is godsend: easy, vegetarian, and very yummy. Since it is not the right season for zucchini, I used twice the amount of mushrooms suggested as a substitute. The result was a creamy, cheesy, fragrant dish. I really couldn’t tell the difference between this and real risotto, and, from what I gather, it is much quicker rendition. I could see nearly any other vegetable working well in it, and I definitely plan to try some out.

I am eager to try out some more of these recipes on my friends in the city. Dinner party at my place coming soon!


= Serves: 4

= Serving size: ¼ recipe

= Active time: 15 minutes

= Total time: 30 minutes


1 carton (12 ounces) fi rm tofu

. cup dry cornmeal or quinoa

. cup fresh oregano leaves, or 3 tablespoons dried oregano

2 garlic cloves, peeled and minced

2 tablespoons pine nuts or chopped almonds or sesame seeds

. cup olive oil

Salt and pepper, to taste

1 cup grated Parmesan, Manchego, or pecorino romano cheese

STEP 1: Drain the tofu on paper towels. Slice crosswise into 6 pieces.

Cut each piece into triangles.

STEP 2: Put the quinoa or cornmeal into a small bowl.

STEP 3: In a blender, or food processor if you have one, add the oregano, garlic, and nuts. Process until all are fi nely chopped. Add 3 tablespoons olive oil. Process until a paste forms.

STEP 4: Season the dry tofu lightly with salt and pepper to taste. Rub the pesto mixture over the tofu triangles. Toss the cheese and the quinoa or cornmeal together in a small bowl. Press this into the tofu.

STEP 5: Heat a heavy skillet over medium heat. Add the tofu pieces and fry on both sides, about 3 minutes per side.


= Serves: 6

= Serving size: 1 cup

= Active time: 20 minutes

= Total time: 30 minutes


1 cup peeled and chopped onion

1 tablespoon butter

2 tablespoons olive oil

1 tablespoon peeled chopped garlic

1 cup diced zucchini

1 cup diced mushrooms

1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary

2 cups cooked brown rice or barley

1 cup water or vegetable stock

½ cup grated Parmesan cheese

STEP 1: Saute the onion in the butter and 1 tablespoon of the olive oil in a medium-size saucepan over medium-high heat until it begins to soften and brown, 3 to 5 minutes. Add the garlic and saute for 2 minutes. Then add the zucchini, mushroom, and rosemary and continue to saute 5 more minutes. Add the brown rice or barley to the pot. Cook until the grain begins to brown a little.

STEP 2: Stir in the water or vegetable stock and Parmesan cheese to the pot. Cover and cook on low for 15 minutes, melting the cheese and allowing the flavors to meld. Turn off the heat, and let it sit until ready to serve.

Posted by: Laura Berlinsky-Schine, Marketing Coordinator, Plume and Hudson Street Press

Penguin’s list of Golden Globes nominees is below.

12 Years a Slave, Solomon Northup - Author; Henry Louis Gates - Editor; Ira Berlin - Introduction by; Steve McQueen - Foreword by Philomena,  Martin Sixsmith - Author; Judi Dench - Foreword by


Winner: 12 YEARS A SLAVE







We would also like to congratulate our friends at Random House for its The Wolf of Wall Street nominations: Best Motion Picture, Musical or Comedy and Leonardo DiCaprio as Best Actor in a Motion Picture, Musical or Comedy.

You can get more great coverage of the Golden Globes at Word and Film

If you can’t get enough Downton Abbey, check out these books on our Pinterest board and on our website.

secret rooms





Flawed male protagonists are cropping up everywhere in film and TV. If you liked Breaking Bad or were a fan of the now late James Gandolfini, you should pick up Difficult Men: Behind the Scenes of a Creative Revolution: From The Sopranos and The Wire to Mad Men and Breaking Bad, by Brett Martin

Posted by: Amy Brinker, Online Content Coordinator