Contest: The Last Romanov by Dora Levy Mossanen

My niece's middle name is Anastasia.  Whether she was named for the late Great Duchess Anastasia is a matter for my sister to answer.  It is quite likely since one of my great grand father's was from Russia.  Sourcebooks has recently released The Last Romanov by Dora Levy Mossanen.  While this book might not answer what really happened to Anastasia, it does explore the 'What if's...." 

I haven't read this book yet, so have copied the overview from the author's website:

IN A TIME OF RASPUTIN’S MAGIC AND ROMANOV MYSTERY,
A YOUNG GIRL FINDS HERSELF AT THE HEART OF THE ROYAL FAMILY.

She was an orphan, ushered into the royal palace on the prayers of her majesty. Yet, decades later, her time spent in the embrace of the Romanovs haunts her still. Is she responsible for those murderous events that changed everything?

If only she can find the heir, maybe she can put together the broken pieces of her own past—maybe she can hold on to the love she found. Bursting to life with the rich and glorious marvels of Imperial Russia, The Last Romanov is a magical tale of second chances and royal blood.

 Had she been very long lived, Anastasia would have been 111 years old today.  In honour of this event Sourcebooks has kindly offered me a copy of this book to send to one of my Canadian or American readers. To be entered to win all you must do is leave a comment, guessing my niece's complete name: Z Anastasia M (you don't need to guess the last name. Guess the Z and the M. If you happen to know my niece, you can still enter, but don't give away her name, respect her privacy.   International entrants are welcome, though will be eligible for some other prize, yet to be determined and purchased by me. Contest closes June 24, 2012.  I will randomly select a winner(s) from all valid entries.  You don't have to guess my niece's name correctly but I am curious to find more Z and M names.

Be sure that I have a means of contacting you and that you clearly indicate where you reside: Canada, USA or International.  commenter's with 'no reply' will not be entered.

The Day the Falls Stood Still by Cathy Marie Buchanan

Every year millions of people visit Niagara Falls. It continues to be one of the top tourist destinations.  If you've ever been there, you understand why.  To stand at the brink of the Falls watching more than six million cubic feet cascade over the edge every minute is mine boggling.  It is not a sight you will soon forget.

Author Cathy Buchanan has truly captured the majesty and excitement of the area in her novel The Day the Falls Stood Still.

The story is set in the time of World War 1 and the years afterward.  Young Bess Heath has one year of school at Loretto Academy left, when her mother removes her from the school.

Her father had been working for the hydro company and has recently lost his job.  Her sister's engagement has been broken.  The whole family is trying to find themselves again.  Into all this turmoil, add a young man that Bess has spied in the area.

I was transfixed by this book.  I suppose it had to do with having grown up only fifteen minutes away from the falls.  It was a common occurrence at my house to jump in the car to go and see the 'lights' at night, to go and see if the ice bridge had closed across the river below the fall. to visit for any reason. 

I have watched a fair number of shows about Niagara Falls as well as stories that have been set in the town, and this book ranks at the top with the best of them.  Most definitely this is the book to read if you want to get a true feeling of what the area must have been like prior to it becoming a huge tourist mecca.

The character of Tom Cole is loosely based on true life river man Red Hill.  Additional information about Red Hill and the events and rescues he was involved in.

The next two pictures show the whirlpool.  The cable car crosses from Canada across the whirlpool to the other side which is also Canada.  The next picture, the corner of land sticking out from the right is the United States.

Niagara Falls Geology Facts and Figures.  I had to include this final picture.  It was taken December 29, 2010.  I was standing just underneath the lights that are aimed to illuminate the Falls at night.    The first two pictures were taken the same evening.  The middle three pictures were taken August 7, 2001 during a birthday trip to the Falls.

You might also enjoy The Whirlpool by Jane Urquhart.

Additional Reviews of The Day the Falls Stood Still

Marie at Daisy's Book Journal

This is my 24th book for the Read, Remember, Recommend Fiction Challenge being hosted by Bibliobabe.com. Visit with Bibilobabe and find links to reviews of loads of awarding winning novels.

This is my 10th books for the 4th Canadian Book Challenge being hosted by John at The Book Mine Set.  At the end of the 6th month of the challenge, John posted a wonderful summary of the hundreds of books read and links to the many helpful review.  All readers an invited to join the challenge to read 13 books by any Canadian author.

Recipe Thursday - Vegetarian dish and Brown Sugar Fudge

I introduced you to this cookbook, Vegetariana by Nava Atlas,  two weeks ago when I tried some other recipes.  Since my son is home this week and he's a vegetarian, I thought I would attempt another.  Today for dinner whe had "Chick-Peas in Olive-Tahini Sauce".  I wasn't too sure my family would like it, so also had hubby bbq some salmon  fillets.  Turned out to be a good combination.

Chick-Peas in Olive-Tahini Sauce

Olive-Tahini Sauce

2 tbsp unbleached white flour

1 cup milk

1/4 cup liquid from canned black olives

1/3 cup sesame paste (tahini)

1 cup finely chopped black olives

Juice of 1 lemon

1/4 tsp dried thyme

freshly ground pepper to taste

Dissolve the flour in just enough water to make a smooth, flowing paste.  Set aside until needed.  Heath the milk and olive liquid slowly in a heavy saucepan.  When just under the boiling point, whisk in the tahini, a little at a time, then the flour paste.  Simmer over very low heat until the sauce is thick.  Stir in the olives, lemon juice, thyme, and pepper, and serve immediately. 

Chick-Peas in Olive-Tahini Sauce

2 tbsp olive oil

2 cloves garlic, minced

1 small onion, finely chopped

3 large celery stalks, chopped

1 medium sweet red or green pepper, finely chopped

1 recipe Olive-Tahini Sauce

3 heaping cups cooked or canned chick-peas

1/4 cup wheat germ

1 tbsp soy sauce or tamari, optional

1/2 tsp dried marjoram

1/4 tsp ground coriander

freshly ground pepper to taste.

Heat the oil in a large skillet.  When it is hot, add the garlic, onion, and celery and saute over moderately low heat until the onion is translucent.  Add the sweet pepper and saute until the vegetables are lightly browned.  Remove from the heat and pour the Olive-Tahini sauce into the skillet along with the remaining ingredients.  Return to low heat and simmer for 5 to 7 minutes.  Serve on its own or over grains.

I made this as directed, though I didn't chop my red pepper as fine and when it was done I added a couple of dashes of hot pepper sauce.  I served it over a bed of brown rice.  I wanted couscous, but couldn't find any at the grocery store.  I used a can of pizza olives and the flavour was ok.  Next time I'll use more flavourful olives.

Since I missed my recipe last Thursday I promised that I would have two today.  Now on to dessert.

Brown Sugar Fudge

2 cups brown sugar

1 cup granulated sugar

1 cup evaporated milk (not the sweetened stuff)

1/2 cup butter

1 tsp vanilla

1 cup chopped pecans or walnuts

In a large, heavy saucepan combine the sugars, milk, and butter.  Cook, stirring occasionally to soft ball stage, 238 degrees Fahrenheit.  You need a candy thermometre unless you are like my mom and can judge with a cup of cold water.  Once it reaches this temperature, stir in the vanilla and let it cool to lukewarm, that would be below 150 degrees.

Beat with a wooden spoon until the mixture loses its gloss.  When you are getting near that stage, if you try to pour the fudge off the spoon, it will be much thicker and not really pour.  Now put it into a 9 inch square butter pan.  Be sure to prepare the pan ahead of time, otherwise the fudge will set in the pot before you get the buttering done.

We skipped the nuts due to son's dental surgery.  This turned out so well, that it will be a family favourite.  As I am typing this, there is less than a 1/3 of the fudge left.

Do you enjoy cooking, trying new recipes, or just plain reading about other people's food related experiences, then visit "Weekend Cooking" hosted by Beth Fish Reads.You are invited to add a link to your food related post.  When you visit the other bloggers who have joined in the fun, be sure to leave them a comment.