Day: November 6, 2020

What Is Olivia Reading Today?

November 3, 2020 3 of 8

I am in the middle of so many books right now that I think I should maybe put some up for later.

The two books I’m spending the most time on right now are El Ladrón del Rayo, the Spanish translation of The Lightning Thief, the first book of Percy Jackson and the Olympians and The Woman who Would be King, Kara Cooney’s book on Hatshepsut.

On the back burner at the moment are Harry Potter e la Pietra Filosofale, the Italian translation of Harry Potter and the (Sorceror’s/Philosopher’s) Stone, Children of Virtue and Vengeance, and La Travesía del Viajero del Alba, the Spanish translation of The Voyage of the Dawn Treader. I think that’s it.

I also have another Fantastic Strangelings book club book coming in the not-too-distant future (the next week or two), Dark Archives: A Librarian’s Investigation into the Science and History of Books Bound in Human Skin.

I also might have another couple of things I’m working on on my Kindle. Oh! I noticed that my Ms. Marvel and maybe my Unbeatable Squirrel Girl compilations may not have read dates on them, so I’m going to probably be rereading them so they can fit into the Gratuitous Amazon Links. And for this post, you’ll see that our Amazon link is less gratuitous than usual.

And my current National Geographic issue is August 2020. I need to get back to that one.

The Easiest Recipe Ever

November 3, 2020 3 of 8

Well, maybe not the *easiest*, but still pretty damn easy.

Now, as a warning, as far as I’m concerned, a little seasoning goes a long way. So if you’re like my mom, and like things with so many leaves and twigs and things of seasoning that they’re crunchy, move along.

So, this is the seat-of-my pants recipe for my pasta salad.

Ingredients: Rotini, carrots, olives, Newman’s Own Classic Oil & Vinegar dressing (or other salad dressing), other vegetables to taste (I usually put a little broccoli in there, my mom used to like radishes (don’t ask me)).

  1. Boil pasta according to package directions
  2. Drain pasta
  3. Put pasta in fridge
  4. While pasta chills, chop vegetables
  5. Mix pasta and vegetables
  6. Cover with enough salad dressing to . . cover
  7. Serve
  8. Put leftovers in the fridge for later meals/snacks/side dishes

Serves, um, however many people want to eat however much pasta you made.

See? Easy.

I bought the olives and salad dressing months ago, the rotini weeks ago, and the carrots the other day.

So I’m having this for dinner tonight.