What I Read Last Week - June 8th

 



3 Stars

A quiet, strange little journey through a fading fairy tale world where unicorns feel more like a memory than a creature. There’s a melancholy charm to it, like a song you half remember from childhood but can’t fully place.

The writing is lyrical and often beautiful, but it drifts in places and never quite grabbed me the way I wanted it to. I appreciated the ideas more than the momentum. There’s something thoughtful going on under the surface about loss, identity, and what happens when magic starts to forget itself.

Overall, it was ok. Interesting, occasionally lovely, but not something I felt compelled to race through.

2 Stars

This one was a no thank you for me.

The first half was fine. There were a few convenient plot developments, and the conflicts never had quite enough tension to pull me fully into the story, but I was still on track for a 4-star rating.

Then the second half completely lost me.

I never formed much of a connection with the characters, which made the romantic scenes feel more cringe than compelling. By the time the story reached the wedding and the major emotional beats, I found myself struggling to care about what was happening.

There are readers who will probably enjoy this one more than I did, but unfortunately it just didn't come together for me.

4 Stars

I honestly don't know how much of this story is true and how much is exaggerated for effect, but if it happened to me, there would have been significantly less calm and a lot more screaming.

As much as I wanted to pummel the husband throughout this book, I couldn't put it down, and that's saying something. Belle Burden knows exactly how to keep the pages turning, even when you're reading with your jaw on the floor and your blood pressure steadily climbing.

Whether it's a memoir, a cautionary tale, or the world's most effective relationship horror story, it kept me completely invested from beginning to end.

My afternoon is now ruined, but at least I was entertained.

4 Stars

Amity by Nathan Harris was a fantastic read. The characters felt incredibly deep and real, and what stood out most was the love they had for one another, even in the face of impossible circumstances. Their relationships gave the story so much heart.

The journey itself is intense, filled with danger, hardship, and moments that kept me turning pages to see what would happen next. I was completely invested in Coleman and June's fight to find each other and claim the freedom they deserved.

And I have to give a special mention to Oliver the dog, who completely won me over.

A powerful historical novel about family, resilience, and what it truly means to be free.

5 Stars

I know this one was hit or miss for a lot of people, but it absolutely worked for me. I loved the friendship between Poppy and Alex from the very beginning. Alex is such a wonderful character, steady and dependable, while Poppy brings pure chaos and adventure wherever she goes. Their dynamic felt natural, funny, and incredibly heartfelt.

What really made this book stand out was the emotional depth beneath the romance. Watching them navigate years of friendship, misunderstandings, and feelings neither wanted to admit kept me completely invested.

And that ending? When Alex finally confesses how terrified he is of losing Poppy, it genuinely made me cry. It was such a vulnerable and honest moment that perfectly captured why these two belonged together.

A beautiful friends to lovers romance that completely won me over.

4 Stars

I think I might have liked this version of Dracula a little more than the original. Powers of Darkness moves at a much faster pace and somehow feels more modern, despite being rooted in the same gothic bones. It also leans into the darker and more sensual elements of the story far more than I expected.

One change that completely threw me was that Jonathan Harker became Thomas Harker. Why? I have absolutely no idea. Maybe Ásmundsson just looked at "Jonathan" and decided it wasn't his vibe. The name change doesn't really affect the story, but it did leave me scratching my head every time it came up.

If you've struggled with the slower pacing of the original or you're curious about one of the strangest alternate versions of Dracula ever published, this is a fascinating read. It's familiar enough to feel like Dracula, but different enough to keep you wondering what will happen next.

5 Stars

There is nothing more terrifying to me than drowning, but cave diving? Absolute nightmare fuel.

This story follows two women exploring a deep cave while being hunted by someone who wants them dead. Between the claustrophobic setting, the constant danger, and all the twists and turns, I never felt like I could fully relax.

I kept questioning everyone, wondering who was involved, who would make it out, and who wouldn't. By the end, I was practically holding my breath as everything started falling into place.

A tense, fast paced thriller that kept me hooked from start to finish. Loved it... but after that ending, I definitely need a palate cleanser. 😅

2 Stars

Yeah, not sure what this was about, but I didn't like it.









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Weekly Menu #663 And The Book Of The Week

 


WEEKLY MENU

Monday

Homemade Chicken Burgers

Kids - Birddogs

 

Tuesday

Lentil Shepherd's Pie

Kids - Chicken and Potatoes

 

Wednesday

Meatballs and Pasta

Kids - Beef Ramen

 

Thursday

Pork and Cabbage Stir Fry

Kids - Little Pizzas

 

Friday

Black Bean Tacos

Kids - Cheese Quesadillas

 

Saturday

Tofu Fried Rice

Kids - Chicken and Rice

 

Sunday

Leftovers Night

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Sunday Confessions #360

 



Sunday Confessions #359
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Weekly Menu #662 And The Book Of The Week
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May 2026 Wrap Up
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What I Read Last Week - June 1st


Weekly Menu #663 And The Book Of The Week
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What I Read Last Week - June 8th
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Sunday Confessions #361











149/250 2026 Reading Challenge
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37/102 2025 Goodreads Nominees Reading Challenge

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Tofu Fried Rice

 

Ingredients

  • 14 oz firm or extra firm tofu, drained, pressed, and cubed

  • 3 cups cooked jasmine or medium grain rice, fully cooled

  • 2 tbsp neutral oil such as avocado or canola oil

  • 1 tsp toasted sesame oil

  • 2 large eggs, lightly beaten

  • 3 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • 3 scallions, thinly sliced, whites and greens separated

  • 1 cup frozen peas and carrots

  • 1 1/2 tbsp low sodium soy sauce or tamari

  • 1 tsp rice vinegar

  • 1/2 tsp white or black pepper

  • 1/4 tsp turmeric

  • 1 tsp cornstarch

  • 2 tbsp water

Directions

  • Press tofu for 15 minutes, cut into 1/2 inch cubes, and set aside
  • Separate cold cooked rice gently and leave uncovered
  • Heat pan with 1 tsp oil, cook eggs until just set, then remove
  • Add remaining oil and brown tofu on multiple sides until lightly golden
  • Add garlic, ginger, and scallion whites and cook briefly until fragrant
  • Stir in frozen vegetables and cook until moisture evaporates
  • Add rice and spread evenly, allowing light toasting before stirring
  • Mix soy sauce, vinegar, pepper, turmeric, cornstarch, and water, then pour around pan
  • Stir fry until lightly thickened and evenly coated
  • Return eggs, add scallion greens and sesame oil, then serve immediately
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Meatballs and Pasta

 For the meatballs:

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 3 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the garlic butter sauce:

  • 3 tablespoons butter
  • 4 cloves garlic, minced

For the creamy Parmesan linguine:

  • 12 oz linguine
  • 2 tablespoons butter
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

Start by preparing the meatballs. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until everything is just combined—overmixing can make the meatballs dense. Shape into small, even balls, about the size of a tablespoon.

Heat a skillet over medium heat and cook the meatballs until browned on all sides and cooked through. As they sizzle, you’ll notice the garlic and herbs releasing their aroma, building that comforting base of flavor.

In the same pan, melt the butter and add minced garlic. Let it cook just until fragrant—this step is simple but transforms the entire dish. Return the meatballs to the pan and toss them gently in the garlic butter so they’re fully coated.

Meanwhile, cook the linguine according to package instructions until al dente. Reserve a little pasta water before draining.

In a separate pan, melt butter and pour in the heavy cream. Let it simmer gently, then stir in the Parmesan cheese and garlic powder. The sauce will slowly thicken into a smooth, creamy texture. Add salt and pepper to taste.

Toss the cooked linguine in the sauce, adding a splash of reserved pasta water if needed to loosen it. The noodles should be glossy and well coated.

To serve, plate the creamy linguine and top with the garlic butter meatballs. Spoon any extra sauce from the pan over the top for an extra layer of richness.

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Black Bean Tacos

 

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • two 14-ounce cans black beans, drained and rinsed
  • ½ cup vegetable broth or stock
  • 1 lime, juiced
  • 8-10 corn tortillas
  • 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
  • kosher salt and ground black pepper, to season
  • For serving, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges

Step 1: Preheat the Oven

Preheat the oven to 450 degrees F. Position a rack in the center of the oven. Gather all ingredients from the list above so you’re ready to cook quickly.

Step 2: Sauté Onions

Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot:
Add the diced onion and season with 1 teaspoon kosher salt.
Cook for about 3–4 minutes until translucent.

Step 3: Add Garlic and Spices

Stir in the garlic and optional chipotle:
Cook until fragrant (about 30 seconds).
Mix in chili powder, ground cumin, smoked paprika, and tomato paste; cook for an additional 1–2 minutes.

Step 4: Combine with Black Beans

Add the drained black beans:
Stir well to combine with spices.
Warm through (about 1–2 minutes).
Add vegetable broth; bring mixture to a simmer.
Lightly mash some beans with a spatula; squeeze lime juice over mixture.
Season to taste with salt and pepper. Remove from heat.

Step 5: Prep Tortillas

Prepare corn tortillas:
Wrap them in a damp paper towel; microwave for 30 seconds.
This steaming makes them pliable for easy folding.

Step 6: Assemble Tacos

Brush remaining olive oil across a large rimmed baking sheet:
Place warmed tortillas on it; flip once or twice for even coating.
Spread black bean mixture over half of each tortilla; top with cheese.
Fold tortillas into tacos carefully; flip if needed so cheese side faces down.

Step 7: Bake Tacos

Place assembled tacos on the baking sheet:
Bake for about 8–10 minutes until golden brown.
Flip tacos carefully using a spatula; bake another 8–10 minutes until crisp.

Step 8: Serve

Let cool for about 2–3 minutes:
Serve warm with toppings like cashew crema, cilantro, lime juice, salsa—whatever your heart desires! Enjoy your crispy black bean tacos!

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Pork and Cabbage Stir Fry

 

Ingredients

For the Pork
  • 4 oz Pork tenderloin, thinly sliced for quick cooking and tender bites
  • 2 teaspoons Rice Wine Vinigar enhances the savory flavor profile
  • 1/4 teaspoon Grated ginger adds a warm, aromatic touch
  • 1 teaspoon soy sauce contributes depth to the sauce
  • 1 teaspoon Cornstarch helps to tenderize the pork
  • 1/2 teaspoon Sugar to enhance the overall flavor
For the Cooking
  • 2 tablespoons Peanut oil, divided adds a subtle nutty flavor
  • 2 cloves Garlic, sliced for a fragrant base
  • 1/2 thumb Ginger, julienned brings a fresh kick to the dish
For the Vegetables
  • 1/4 head Regular cabbage, sliced provides crunch and absorbs flavors

Preparation
  1. In a medium-size bowl, combine the thinly sliced pork with Shaoxing wine, grated ginger, dark soy sauce, and 1 teaspoon of cornstarch. Mix well and let marinate for 10-15 minutes.
  2. In a small bowl, mix together the sauce ingredients: light soy sauce, 1/2 teaspoon of dark soy sauce, and sugar. Set aside.
  3. In another small bowl, add 1 teaspoon of cornstarch to 1 tablespoon of water and stir well to create a smooth slurry.
Cooking
  1. Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add the marinated pork and cook for about 1 minute until lightly charred, then flip and cook through. Transfer to a plate.
  2. Pour the remaining peanut oil into the skillet. Add the sliced garlic and julienned ginger, stirring until fragrant.
  3. Add the sliced cabbage and cook for about 3 minutes until tender. Adjust heat if necessary.
  4. Pour the prepared sauce into the skillet, return the pork, and stir to combine. Add the cornstarch slurry and cook until the sauce thickens.
  5. Lower the heat and check the seasoning. Add a pinch of salt if necessary, then transfer to a plate and serve hot.
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