Beloved and I have great friends who are very involved with the American Ballet Theater, and every year they invite us to join them for the gala, and occasionally for a performance throughout the year.
A few weeks ago we were invited to join them for Romeo and Juliet, with the prima ballerina, Alessandra Ferri, coming out of retirement for the occasion. It was spectacularly beautiful, and afterwards, as we joined the throngs of people moving slowly out of Lincoln Centre, I overheard a distinctly English accent saying he was going to get the train to Westport. I turned to see a rather handsome, elegant man, with swept-back grey hair, in a very smart suit. He looked very interesting, this debonair man from my town, and I was intrigued.
Hours spent having massages: 1
Hours spent having room service: 7
Hours spent enjoying meeting my readers: 46
Hours spent writing: 0
Every summer I leave the comforts of home, and set off on the road for book tour. It’s always a hard time to leave – my house is never more beautiful than in summer, and best of all, at least three of the children, sometimes four, are off doing some kind of camp-like thing, leaving my husband and I to lounge around our swimming pool by ourselves, and have naked hot tubs at night. I shall say no more about that.
Ronni Sunshine left London for Hollywood in the sixties to become a beautiful, charismatic star of the silver screen. But at home, she was a narcissistic, disinterested mother who alienated her three daughters. Still, when Ronni discovers she has a serious illness, she calls her now-adult girls home to fulfill her final wishes.
Nell, Meredith, and Lizzy are all going through crises of their own. But as their mother’s illness draws them together to confront old jealousies and secret fears, they discover that blood might be thicker than water after all.
And now I am delighted to reveal this beautiful cover. I am so excited to share it with you and can’t wait to hear what you think!
I am just back from a trip which was supposed to be with my husband, except it turned out it was on a weekend during which he had planned to visit eldest daughter at University, and so I decided to bring one of my best friends, aka my gay husband, instead.
I was ever so slightly nervous, because it has been years since I have travelled with anyone other than my husband. If I get moody, or tired, or overwhelmed and a bit tearful and shouty, he forgives me because he loves me. My gay husband loves me too, but in a different way, and I had a vague sense of anxiety that I might somehow facilitate a huge row, for which I would apologize, and he would forgive me, but things would never be the same again.
RECIPE FROM GOOD TASTE. Order now.
One of my most favorite people in the world is my sister-in-law, Fishy. I was already living in the States when she became my sister-in-law, which is unfortunate on two levels. First, I don’t get to see her nearly as often as I would like, and second, I don’t get to experience her cooking.
My parents are always going over there for dinner and reporting back about delicious roast chickens and fantastic lamb. She is the expert at delicious, traditional, effortless comfort food and one of her best dishes, according to my mother, is her lemon and almond tart.
There really is nothing better than lemon and almond tart, particularly this one that is so densely citrusy, thanks to the puréed lemon. The almond extract and thick, moist texture makes it almost taste like marzipan, and the entire tart is heavenly.
Butter for baking dish
1 1/3 cups almond flour
1 teaspoon almond extract
8 tablespoons sugar
4 large eggs, separated
1 lemon, boiled in water for 20 minutes, seeds removed, then puréed to mash
Pinch of salt
1⁄2 cup confectioners’ sugar
1⁄2 cup toasted slivered almonds
Preheat oven to 375 degrees.
Butter a 9″ tart pan and line with waxed paper.
In a food processor, combine almond flour and 6 tablespoons sugar.
Separately combine egg yolks, 2 tablespoons sugar, lemon purée and salt, and beat until smooth and pale. Add almond mixture and combine.
Beat egg whites to soft peaks, add confectioners’ sugar, and combine. Beat 1 large spoonful of egg whites into almond mixture, then fold rest of almond mixture into egg whites.
Transfer to tart pan and bake for 35 minutes.
Dust with confectioners’ sugar sprinkled through a sieve and cover top with toasted slivered almonds before serving.
Hours spent driving children here, there and everywhere: 2
Hours spent worrying about where the children are: 0
Hours spent berating teachers for giving children bad grades: 0
Hour spent writing: 17
I have spent the last few days trying to come up with the term for the anti-helicopter parent. I haven’t yet thought of anything clever enough, but I keep thinking what essentially abandons their offspring, leaving them to fend for themselves. I have thought about trees, about acorns sprouting into oak trees once they have fallen. Perhaps I am an Oak Tree parent, producing acorns then allowing them to fall away and grow independently into the oak trees they are destined to become.
RECIPE FROM GOOD TASTE. Order now.
2 chickens, jointed into 8 pieces, seasoned
Zest of 4 oranges
2/3 cup fresh orange juice
1⁄4 cup honey
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
2 teaspoons finely minced garlic
1⁄4 teaspoon crushed red pepper flakes
Salt and pepper
2 large red bell peppers
2 medium onions
3 tablespoons olive oil
2 cloves garlic
1 cup short-grain brown rice
11⁄2 cups chicken stock
3⁄4 cup dry white wine
1 teaspoon tomato paste
1⁄2 large orange, cut into 1⁄2″ wedges, peel on
4 scallions (white bulbs and 3″ green), thinly sliced on diagonal for garnish
Rinse and dry chicken pieces and combine orange zest and juice, honey, soy sauce, sesame oil, ginger, garlic and red pepper flakes into a bowl for marinade. Stir well, coat chicken pieces and refrigerate at least 1 hour, or preferably overnight.
When ready to cook, season the chicken pieces with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into 6 strips. Likewise, peel the onion and slice into strips of approximately the same size.
Heat 2 tablespoons of olive oil in the casserole and, when it is fairly hot, add the chicken pieces—2 or 3 at a time—and brown them to a nutty golden color on both sides. As they brown, move them to a plate lined with paper towels, using a slotted spoon. Next add remaining oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
After that add the garlic and toss around for a minute or 2 until the garlic is pale golden, then stir in the rice and, when the grains have a good coating of oil, add the stock, wine and tomato paste. As soon as everything has reached a simmer, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid). Finally, scatter the wedges of orange in among them.
Cover with a tight-fitting lid and cook over the gentlest possible heat for 50 minutes to 1 hour, or until the rice is cooked, but still retains a little bite. Alternatively, cook in a preheated oven at 350 degrees for 1 hour.
Garnish with scallions.
It has been the summer of over-indulgence, and although I am perfectly happy floating around in diaphanous flowing tents and kaftans, Autumn is coming which means my jeans are eyeing me nervously from their position in the corner of my closet. I am pretending I don’t see them, as I pull on yet another elastic-waisted skirt, and slip my feet into flip flops.
But there is a definite chill in the air, which means I must make some changes. All those terrible things I do not eat because they are damaging and destructive to my various auto-immune diseases, not to mention puffing me up like a balloon? You know, those things like sugar, and bread, and pasta, and more sugar (that I have been eating all summer)? I am going to stop eating them now.
RECIPE FROM GOOD TASTE. Order now.
This soup was a happy mistake. It came from one of those nights where I didn’t seem to have anything in the fridge other than a head of cauliflower that was well on its way to becoming inedible, a packet of pancetta and some stale parmesan.
I do always tend to have onions, garlic, carrots and cauliflower, and always stock in the pantry. When all else fails, I can always pull something together with the aforementioned and anything else I can find.
This was that night, and the truffle oil added the most delicious twist. For a whole winter, we ended up eating this almost every night.
2 ounces chopped pancetta 1 cup chopped onion
3 cloves garlic, chopped
3⁄4 cup chopped celery
1 head cauliflower
31⁄2 cups chicken broth
1″ cube parmigiano,
or any other strong cheese (reserve some cheese to sprinkle over the top to serve)
1⁄2 cup half-and-half
White or black truffle oil for drizzling
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft—a little over 5 minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Purée soup with a handheld blender, then add half-and-half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.
I made this with gorgonzola recently and it was amazing.
A lush and gorgeous guide to all things food and entertaining from Jane Green, New York Times bestselling author of Jemima J, The Beach House, and Falling.
Jane Green’s life has always revolved around her kitchen…
… from inviting over friends for an impromptu brunch; to wowing guests with delicious new recipes; to making sure her ever-on-the-move family makes time to sit down together. For Jane, food is enjoyable because of the people surrounding it and the pleasures of hosting and nourishing those she cares about, body and soul.
Now, Jane opens wide the doors of her stunning home to share tips on entertaining, ideas for making any gathering a cozy yet classy affair, and some of her favorite dishes, ranging from tempting hors d’oeuvres like Sweet Corn and Chili Soup,to mouthwatering one-pot mains like Slow-Braised Onion Chicken, to sinfully satisfying desserts like Warm Chocolate and Banana Cake.
This book is Jane’s perfect recipe for making a wonderful life complete with friends, loving family, and moments filled with good food, good times, and, of course, Good Taste.
Release date: October 4, 2016
The rower has been training in Portland, Oregon for the entire summer. Before he left, I made him swear to phone his mother three times a week, and answer my texts. Not daily, I said, when I noticed the anxiety in his eyes, but mostly.
I had to be clear about my expectations because last summer he went off to rowing camp for six weeks, and I heard from him once.
This year, the high-performance rowing camp led to his selection for the US junior national rowing team, which made me just about the proudest mother there ever was. I’d love to tell him how proud I am, but I can’t get hold of him. He has now been gone for more than two months.
Hours spent searching every ex-boyfriend ever: 21
Hours spent searching the ones who got away: 12
Hours spent appreciating my town: 15
Hours spent writing: 20
Many years ago, when I was a teenager, I spent a handful of summers in the Hamptons. This was before the Hamptons became The Hamptons, when it was sleepy, and charming, and quiet. I am quite sure I fell in love with America because of those summers in Amagansett. It was the very early eighties, and there was almost nothing to do. We were a big pack of kids, who hung out at the beach during the days, and at night at the one ice-cream place in town, Mellow Mouth, playing Pac Man and drinking Tab. As the years ticked by, we rode around in the back of someone’s pick up truck, ending up at people’s houses, playing quarters.
Hours spent being made to feel inadequate by literary snob: .08
Hours spent enjoying book festival: 7
Hours spent writing: 14
I did a book festival recently with a couple of other authors, one of whom is very well known for a series that was a huge book club hit, the other of whom is one of my closest author friends. I don’t see her very often, and when we get together she makes me laugh uproariously, and I live for the occasions when we can do joint events because they are so much fun.
Hours spent tidying up after messy children: 0
Hours spent driving children here, there and everywhere: 0
Hours spent in gratitude for summer camps: 180
Hours spent writing: 19
The house is very quiet. Eldest Daughter is working in New York, appearing occasionally to top up her tan. The Rower has been selected to row for the US Men’s Junior National Team, and is training in Portland, Oregon, before heading over to Rotterdam at the end of August for the World Championship. Teenage Daughter and Twin B are at sleepaway camp, and Twin B is home alone.
Hours spent shopping for picnic hamper items for pontoon: 4
Hours spent on pontoon: 9
Hours spent dreaming of pontoon when not actually on it: 6
Hours spent writing: 15
When I met Beloved all those years ago, my children were very tiny, and we spent that first summer having glorious picnics at the beach, and going out on his boat. His boat is old. It is not very big, and not the slightest bit luxurious, although it wins points for being a classic Boston Whaler. If a somewhat basic one. One day he decided to take me to Long Island on his boat, and it was so bumpy, I think I may have dislocated my bottom.
I have just come back from an author event where I had to make a 15-minute speech, and no matter how many times I do it, I am always struck by horrific nerves before I get on stage. It is fine once I start, but the bit beforehand is awful.
I never thought making speeches would be part of the job requirements as a writer, but over the past 20 years I have realised how important it is to give a good presentation.
Hours spent prepping regatta food: 19
Hours spent cooking at regatta: 17
Hours spent recovering: 70
Hours spent writing: 0
The last of the regattas has just happened, and once again, I took on the food. Every time I do this, about halfway through I wonder what on earth I was thinking, and then I remember that I would much rather be busy and doing something than sit around for two days doing nothing.
Hours spent cuddling Stanley: .5
Hours spent buying food and chew toys for Stanley: 4
Hours spent writing: 0
My NBF, who I have not seen since her bonkers supper club in New York a couple of months ago, texted me yesterday to say they were about to be driving through my town and could they come over for breakfast.
Other people might have been horrified, but there is nothing I love more than people dropping in unexpectedly. Wait. I must rephrase. There is nothing I love more than people I love, dropping in unexpectedly. Especially NBF’s.
Hours spent feeling compassion: .25
Hours spent feeling guilty about not being more compassionate: 26
Hours spent writing: 0
Our household has just come down with a serious case of man flu. When I say our household, I mean Beloved, but we all felt his pain.
Hours spent getting into corset: .5
Hours spent getting out of corset: .5
Hours spent not quite breathing: .25
Hours spent singing Hamilton: 24
Hours spent writing: 0
Because I clearly am not filling every available second of every day, I decided I would have time to organize a Hamilton singalong at my local theater.
In case you missed my previous post about Hamilton, everywhere within a forty mile vicinity of New York seems to have been struck with Hamilton fever, all of us obsessed with the music from the award-winning musical currently on Broadway.
Jane Green's fifteenth novel, Tempting Fate, is soon to be released; she is the author of fourteen previous New York Times Bestselling novels.Full Bio