July 2nd, 2007

Stock: Girl Hat

The Killing Club by Michael Malone/Marcie Walsh

Review #: 36

Title: The Killing Club

Author: Michael Malone/Marcie Walsh

Pages: 276

Rating: 3.5


Why did you get this book?

I was interested in it. Sounds good.


Was the author new to you?

Kind of.


Would you read something by this author again?



Are you keeping it or passing it on?

Can’t keep it. Library book. I don’t know if I’d want to own it.


Book Description:

The authors of this elaborate thriller-spoof are an odd team: Walsh is a fictional character from the soap opera One Life to Live and Edgar-winner Malone is the ABC show's former head writer. The book has nothing to do with the TV program or its characters. Marcie herself isn't even a character. But on the actual television soap, the character Marcie will be writing a book - this book - as part of the show, and there will be eerie echoes of Marcie's plot - this plot - on the show. The book's heroine is 20-something Jamie Ferrara, a police homicide detective in the small New Jersey town of Gloria. When one of Jamie's high school buddies is killed in what looks like an accident, Jamie is reminded that during her senior year, she and the victim belonged to the Killing Club, in which members designed strategies for killing people they didn't like. When Jamie realizes that the accident victim invented his own murder scenario, she starts investigating. Walsh/Malone craft an interesting plot spiced up by the Peyton Place like antics of Gloria's residents. At one point, Jamie asks herself, "Was there anybody in Gloria... who wasn't cheating on a spouse?"

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Stock: Girl Hat

Sarma (Armenian Dish)



16 oz. jar prepared grape leaves

4 cups chopped onions

1 cup olive oil

1 cup short grain rice

½ cup fresh dill (or 1tsp. dried dill)

6 tbs. fresh lemon juice

2 tbs. tomato paste

1 tsp. dried mint leaves

1 tsp. sugar

1 tsp. lemon pepper

Salt to taste

½ tsp. cayenne pepper

1 to 2 cups minced parsley

¾ cup pine nuts


Lemon wedges and slices

(1/4 cup currants optional)


Use torn leaves to cover the bottom of the pan.

A spaghetti pot with a deep basket works very well… put the torn leaves in the bottom of the basket.

Serve cool with lemon wedges.


  1. Rinse grape leaves in hot water and remove stems
  2. Sauté onions in olive oil for about 15 minutes
  3. Stir in rice and cook for 10 more minutes
  4. Mix together all other ingredients except water, lemon slices and wedges
  5. Place 1 tsp to 1 ½ tsp on stem end of a grape leaf that had been spread out vain side up about ¾ in. from stem.
  6. Fold ¾ up over the onion mixture, fold sides in over the mixture and roll up covering the mixture and until you reach the upper end of the leaf.
  7. Arrange Sarma in circular rows around the bottom of the pan seam side down.
  8. Place lemon slices between the layers
  9. Place a heavy plate on top to keep leaves in place
  10. Pour water over the leaves to almost cover the rolled leaves
  11. Bring to a boil over high heat and then reduce to low- cook about 30 minutes, add more liquid if needed
  12. Drain liquid when done but leave the plate in place while cooling to help prevent browning.
Stock: Girl Hat

Username Meme

i. My username is _____ because ____.
ii. My journal is titled ____ because ____.
iii. My subtitle is ____ because ____.
iv. My friends page is called ____ because ____.
v. My default userpic is ____ because ____.

i. My username is sireesanwar because I liked the name and the character after she popped out of my own imagination.
ii. My journal is title Wandering Mind because my mind tends to wander to different things throughout the day and it just seemed perfect.
iii. My subtitle is blank because I couldn't think of anything.
iv. My friends page is called these are my friends... because they are my friends.
v. My default userpic is  because I really liked it so there!

What's your excuse?
Stock: Girl Hat

Katah (Armenian Pastry)


400° for 10 minutes

350° for 25 minutes (best)

Makes 8 large



3 eggs

1 cup softened butter

7-8 cups of flour

2 yeast pkgs. (3T Red Star) use warm water and small amount of sugar

¼ tsp. (scant) salt

1 ½ cup warm milk

1 tsp. baking powder

¼ cup sugar

(let dough rise)



  1. Put 2 cubes of butter & 2 ¼ cups flour on a very low flame.
  2. Cook until pinkish stirring constantly
  3. Remove from heat add 2 ¼ cup sugar, Mix well
  4. Separate dough into 8 balls
  5. Roll 4 at a time
  6. put melted butter mixture on rolled out dough
  7. Fold sides into the center
  8. Fold into a burrito shape
  9. Set aside and repeat on all.
  10. Let rise but not much
  11. Place on slightly greased cookie sheets
  12. Let rise
  13. Flatten with a fork
  14. Brush with milk of egg white
  15. Do not prick
  16. Repeat on all dough balls you’ve created.


Filling (nuts and cinnamon)*************:

  1. Put 2 cubes of butter & 2 ¼ cups flour on a very low flame.
  2. Cook until pinkish stirring constantly
  3. Remove from heat add 2 ¼ cup sugar, 1 cup finely chopped nuts, 2 tbs. cinnamon, Mix well
  4. Separate dough into 8 balls
  5. Roll 4 at a time
  6. Put mixture on rolled out dough
  7. fold into a burrito shape
  8. Set aside and repeat on all.
  9. Let rise but not much
  10. Place on slightly greased cookie sheets
  11. Let rise
  12. Flatten with a fork
  13. Brush with milk of egg white
  14. Do not prick
  15. Repeat on all dough balls you’ve created.


********* The best! Do this one!

Stock: Girl Hat

Cheoreg (Armenian Bread Pastry)

Only for the serious baker as this is a very time consuming recipe but is great for family gatherings and to give as gifts.

This is a favorite holiday recipe in our family. We tend to make it every Easter (as it is often called Easter Bread) but we often make it at Christmas time because it is a delicious addition to a holiday meal or a delicious gift to give out to friends and family. They'll want the recipe and when given will be highly impressed by your attempt at such a recipe.

Cheoreg (pronounced Cher -egg)
Cheoreg is an Armenian recipe. This specific recipe is my great-grandmothers recipe and I'm told my great-grandfather had at least one Cheoreg everyday. #1 It is a miracle he lived into his 90s and #2 my great-grandmother must have spent every waking moment baking but then in an Armenian family all the woman get together to cook so she had help.

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Stock: Girl Hat

Dolma (Armenian Dish)


(or Stuffed Grape Leaves)

Prepared Grape Leaves

2 lbs. ground beef or lamb

2 onions finely chopped

1 cup rice

About 15 oz. pureed tomatoes

About 14 oz. diced tomatoes

1 bunch finely chopped parsley

½ cup finely chopped mint (fresh is best)

6 cloves finely minced garlic

1 tsp black pepper

1 tsp lemon juice

1 large can chicken broth

1 large can tomato juice


  1. Combine all but leaves, chicken broth and tomato juice
  2. Mix together thoroughly with your hands.
  3. Rinse and separate grape leaves, remove stems
  4. Use the torn leaves to cover the bottom of a pan (best in spaghetti pan with a deep basket/strainer)


Lay the grape leaf flat, place about 1 full tsp. of mixture about ¾ inch up from where the stem was on the vain side of leaf.


Fold in each side to partly cover the mixture. Roll the leaf towards the leaf tip/top. Do not roll to loosely – continue until all mixture is gone.


Place the rolled leaves on the torn leaves in a circular pattern.


Cover the leaves with a mixture of the tomato juice and chicken broth. Add water if more liquid is needed. Place heavy old plate on top of stuffed leaves.


Bring to a boil, lower heat to a low boil and cook about 60 to 70 minutes,


Serve with Madzoon or plain Yogurt (I prefer plain)



If you have no starter use lemon yogurt. Bring a quart of milk to a boil, in a glass or earthen bowl stir in a dissolved ½ cup starter first making sure the milk has cooled to lukewarm. Add 1 tsp sugar cover the bowl and wrap with a heavy towel. Let stand 3 or 4 hours. Chill thoroughly.


Dolma Mixture can be used to stuff:


Yellow Squash



Bell Peppers (this is really good)

Egg Plant (for eggplant add a chopped bell pepper)

Left over mixture (if you end up with leftover or save some out) can also be cooled in a skillet and added to pilaf

Often in the store at a Deli you will see Stuffed Grape leaves but those are usually more like Sarma which I also posted. These are hot and oh so delicious!

V: Lagatha

Kuftah (Armenian Meatballs)


Step 1:

Have the butcher remove the fat and gristle from about 2lbs or round steak

Have him grind the steak three times, chill

Use 2 cups very fine cracked wheat (bulgur)

Add the cracked wheat to the chilled meat a little at a time until you see mostly the wheat.

Mix well with wet hands

Step 2:

In a skillet brown 1lb. ground beef (20% fat)

Step 3:

Sautee 1 cup parsley and 2 cups finely copped onion in 2 ½ tbs. butter

Optional (add ½ cup finely chopped scallions, ½ cup finely chopped bell pepper)

Mix in 2 tsp. salt and 1tsp. red pepper, black pepper to taste

Mix together with browned ground beef

  1. Fill a large bowl with ice and cold water, dip hands in the cold water

  2. Grab a handful of the wheat and meat mixture and flatten into a ¼ diameter hamburger sized patty

  3. With a spatula scrap patty off breadboard and cup in you hand… keep your hands wet

  4. Take about a tablespoon of the sautéed ground beef mixture and place on the patty cupped in you hand

  5. Fold over the ends to enclose stuffing in the patty and form it into a ball

  6. Keep going until all are stuffed

Step 4:

  1. In a large pan bring water and a small can of tomato sauce to a boil (a spaghetti pan with a deep basket works well but add another can of tomato sauce)

  2. The pan should be about half full of water

  3. Add the Kuftah

  4. Boil for ten minutes

Serve with Lemon Wedges (optional)

I think that is all the recipes. I don't know why I thought there were more!