What I Read Last Week - May 25th

 


2 Stars

DNF 52% of The Auction and I’m still trying to figure out what book it wanted to be. The premise had potential: dark auction, dangerous men, morally questionable nonsense everywhere. Tiny problem: the women who are supposedly conditioned and brainwashed act like they just wandered out of a CW teen drama with a cupcake and a dream. The tone was all over the place.

The only character carrying this book on his shoulders was Pier, the blinde French man. Everyone else seemed trapped in an endless cycle of being aggressively horny and deeply self loathing. After a while it stopped feeling dark and started feeling like emotional treadmill cardio.

I wanted sinister tension. I got whiplash and secondhand embarrassment.

5 Stars

Ok, this was genuinely entertaining. I listened to the audiobook read by the author and I highly recommend going that route if you want the full experience. Nate telling these stories himself somehow makes them even funnier, like you’re trapped at a family cookout listening to the most confidently ridiculous man alive explain absolute nonsense. The stories are hilarious, outrageous, and somehow get even better the more deadpan he is about them.




4 Stars

This was such a fun read. While Leia and Han head off to Corellia with the kids, Luke and Lando are off on what basically turns into “find Lando a wife,” and honestly? It was hilarious. The whole situation felt extremely on brand for Lando and gave the story a lighter, chaotic energy I really enjoyed.
The ending absolutely drops you off a cliff hanger-style, but now I need to know what happens next. Mostly because I’m invested in the important question here: does Lando ever actually get a wife?



3 Stars

3 stars for Intermezzo by Sally Rooney. I really wanted to connect with this one, but it just wasn’t my cup of tea. The writing has that quiet, introspective style Rooney is known for, but for me it leaned a little too far into slow and emotionally distant. I kept waiting for something to pull me in, and instead it felt like I was wandering through other people’s overthinking sessions with no map and no snacks. Not a bad book by any means, just one that didn’t click with me.




4 Stars

I loved the slow creep on this one.

Near the end, I was fully convinced this was about to go full The Village territory, and I was preparing myself accordingly. But then? Totally redeemed itself. The ending pulled everything back together in a way that worked for me and kept the tension humming right to the finish. Definitely one of those reads where the atmosphere does a lot of the heavy lifting.



4 Stars

I was really hoping this second book had more of Lando Calrissian and his ongoing search for love, but fine, I’ll allow the actual plot to happen. 😄

One of my favorite parts was watching Leia Organa and Jada Mar scale down the side of a building like they accidentally wandered into Mission Impossible. Meanwhile, Han Solo runs into his cousin who is basically described as the slightly puffier edition of himself, which honestly feels extremely on brand for the Solo family tree.

This book leans more into the political tension and action than the humor, but the character moments are what kept me hooked. And yes, I’m still invested in whether Lando ever finds a wife.

4 Stars

4 stars for Every Exquisite Thing by Laura Steven. This was such a fun and unsettling spin on The Picture of Dorian Gray. It kept that eerie, creeping sense that something was deeply off while still feeling fresh and modern. The pacing stayed steady the whole way through, which made it really easy to stay locked into the story, and the characters actually felt like they had purpose beyond just filling space on the page. Everyone added something to the atmosphere or plot. Creepy, layered, and just the right amount of uncomfortable.



4 Stars

Even though this is technically a sequel to The Midnight Library, it follows a completely new character in an entirely different midnight world. This story leans hard into the question: if you could go back and relive the moments that shaped you, would you change the way you lived your life?

Wilber finds himself aboard the Midnight Train, revisiting pivotal moments from his past, the ones that built the person he became. There’s something very bittersweet about watching him sift through his regrets. Agnes, his guide through it all, absolutely stole scenes for me. Every time she called him “Old Bean,” it added this cozy warmth to a story already humming with nostalgia and second chances.

Sunday Confessions #358

 



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Weekly Menu #661 And The Book Of The Week
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What I Read Last Week - May 25th
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Sunday Confessions #359











137/250 2026 Reading Challenge
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35/102 2025 Goodreads Nominees Reading Challenge

Chopped Chicken Bacon Ranch Sandwich

 

Ingredients You’ll Need:

  • 2 boneless, skinless chicken breasts
  • 6 slices bacon
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon ranch seasoning mix (or 2 tablespoons prepared ranch dressing)
  • ¼ cup finely chopped red onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped lettuce
  • 1 medium tomato, diced
  • 1 hoagie/sub sandwich roll (about 8-10 inches)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

How Much Time Will You Need?

This sandwich takes about 25 to 30 minutes in total. You’ll spend around 10-15 minutes cooking the chicken and bacon, 5 minutes chopping and mixing the ingredients, and a few minutes assembling your sandwich.

Step-by-Step Instructions:

1. Cook the Chicken

Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and black pepper. Cook the chicken for about 6-7 minutes on each side, or until the inside is no longer pink and it’s golden brown outside. When done, take the chicken off the heat and let it rest for a few minutes.

2. Cook and Chop the Bacon

While the chicken rests, cook your bacon in a separate pan until it’s crispy. Drain the bacon on paper towels to remove extra grease, then chop it into bite-sized pieces.

3. Make the Ranch Dressing Mixture

In a mixing bowl, stir together the mayonnaise, sour cream, and ranch seasoning mix. If you’re using prepared ranch dressing, you can skip adding seasoning and just mix the ranch with mayo and sour cream.

4. Prepare and Combine the Filling

Chop the rested chicken into small pieces and add it to the bowl with your ranch dressing mixture. Then add the chopped red onion, celery, lettuce, and diced tomato. Toss everything together gently.

5. Add the Bacon and Assemble Your Sandwich

Fold the chopped bacon pieces into the chicken and veggie mixture, saving a little extra if you want to use it as a topping. Slice your hoagie roll lengthwise, leaving a hinge if you like. Fill it generously with the chopped chicken bacon ranch filling. Top with any extra bacon or lettuce if you wish.

6. Serve

Enjoy your sandwich right away for the best taste and freshness. It’s perfect for a quick lunch or an easy dinner!

Simple Bolognesi

Ingredients
  

  • 1 lb. spaghetti
  • 2 15 oz. cans tomato sauce
  • 1 lb. ground turkey
  • 1 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • ½ cup yellow onion grated or finely chopped
  • ¼ cup carrot grated or finely chopped
  • 4 garlic cloves minced
  • 1-½ teaspoon dried parsley
  • 1-½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • ¼ cup parmesan cheese grated

Instructions
 

  • Cook spaghetti according to package instructions. Drain and set aside.
  • Heat oil in a large saucepan over medium heat. Add carrot and onion to the pan. Drizzle balsamic vinegar over veggies. Cover and cook for a few minutes until veggies are tender, stirring occasionally.
  • Add garlic and ground turkey to the veggies and cook until turkey is fully cooked through about 10 minutes.
  • Stir in tomato sauce, seasonings and parmesan cheese. Cover and cook over a very low simmer for another 10-15 minutes, stirring occasionally.
  • Serve Turkey Spaghetti Sauce over cooked spaghetti! Enjoy!

Tofu Bánh Mì Bowls

 

For the quick pickles:

  • 2 carrots, peeled and julienned
  • 1 daikon radish, peeled and julienned
  • 1 jalapeno pepper, sliced
  • 1/2 cup water
  • 1/2 cup vinegar
  • 1 tablespoon salt
  • 1 teaspoon sugar

For the tofu marinade:

  • 1 tablespoon fish sauce
  • 1/4 cup rice vinegar
  • 1/2 teaspoon lime juice
  • 1 teaspoon sugar
  • 1 garlic clove, minced

For the spicy mayo:

  • 1/3 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1/8 teaspoon fish sauce

For the bowl:

  • 14-ounce package extra-firm tofu, drained and pressed
  • 1 cup quinoa
  • 1 cucumber, peeled and sliced
  • 2 tablespoons chopped cilantro
  • 1/4 cup peanuts, chopped
  • Soy sauce and extra lime juice for serving

Instructions

For the quick pickles:

  1. Pack vegetables into a pint-sized jar. In a small saucepan, bring water, vinegar, salt and sugar to a boil, stirring until dissolved.
  2. Pour liquid over vegetables, leaving 1/2 inch space at the top. Gently tap the jar to remove any air bubbles. Securely screw lid onto jar.
  3. Let jar cool to room temperature and then store in refrigerator, letting them pickle for at least 48 hours before using.

For the tofu marinade:

  1. In a medium bowl, whisk together fish sauce, rice vinegar, lime juice, sugar and garlic until combined.

For the spicy mayo:

  1. In a small bowl, whisk mayonnaise, sriracha, lime juice and fish sauce until smooth and creamy.

For the bowl:

  1. Cut tofu into eight even rectangle slices. Add to marinade and let sit in refrigerator for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place marinaded tofu onto baking sheet and bake for 30 minutes, flipping over halfway through.
  2. Meanwhile, cook quinoa according to package directions.
  3. In a non-stick pan add 1 tablespoon olive oil over medium heat. Add baked tofu slices in two batches (to avoid crowding the pan) and let cook for 3-5 minutes on each side, or until golden-brown.
  4. Divide quinoa evenly between bowls. Top with tofu, pickled vegetables, cilantro, peanuts and cucumber. Finish off with a squeeze of lime juice, a splash of soy sauce and drizzle spicy mayo over top.

Chorizo Street Tacos

 

Chorizo Tacos

  • 1-2 Tablespoons avocado oil or olive oil
  • 1 medium white onion diced and divided
  • 1 lb Mexican chorizo bulk raw chorizo or chorizo sausages with casings removed
  • 12 corn tortillas
  • Street Taco Toppings: cilantro, fresh limes, and white onion

Instructions 

  • Cook the onion (3 min): Heat the oil in a large skillet over medium-high heat. Once it's hot, add half of the diced onion and cook to sweat for 3-4 minutes, until the onion is soft and translucent.
    1-2 Tablespoons avocado oil,1 medium white onion
  • Crisp the chorizo (8 min): Crumble the chorizo on top and cook, stirring occasionally, for 5-6 minutes, until no pink remains. Continue to cook for another 5 minutes, only stirring 2-3 more times to let the outsides of the chorizo crisp and char.
    1 lb Mexican chorizo
  • Warm the tortillas (2 min): Heat a griddle or separate dry skillet over medium heat to warm the tortillas. Cook them for 30-60 seconds on each side, or until warmed through. Alternately, cook them over an open gas flame for 15-20 seconds on each side, until charred.
    12 corn tortillas
  • Serve: Spoon the chorizo mixture into the warmed corn tortillas then top with the remaining chopped onion, fresh cilantro and a squeeze of fresh lime juice. Or add your favorite taco toppings.