Blog Tour: Stars So Sweet by Tara Dairman

Hello, Monday!

Yes, I can feel chipper at the start of the week because I'm taking part of something fun today - the Stars So Sweet blog tour! This middle-grade book releases tomorrow and if you've read the first two books, All Four Stars and The Stars of Summer, then you'll want to know how it all pans out for Gladys Gatsby.

And before we dip in, I just want to say that sometimes it's completely okay to judge a book by its cover because there will be certain aspects in it that just scream out to you. Bunting? Check. Macarons? Check. Madeleines? Check. Cupcakes? Check. Even a cake stand? Yup. I'm pretty sure ten-year-old Sylvia would have picked up this final book in the All Four Stars trilogy. Kids these days are so lucky that there are so many great books for them to choose from. Each geared to their own interests. That's why shows like MasterChef Junior exist, right?

Stars So Sweet
Written by Tara Dairman
Hardcover | 288 pages | Ages 8-12
ISBN 978-1-10199-648-5

Picking up from the second book, summer is winding down and Gladys Gatsby has to prepare for the next big step in her life - middle school. Will she be able to juggle classes, homework, after-school activities, and critiquing restaurants for the New York Standard? What's going on with her and Hamilton Herbertson? Why is the school newspaper reporter on her tail? At least she still has Sandy, Parm, and Charissa by her side . . . right? Her parents have limited her time in the kitchen again and then, to her complete surprise, Aunt Lydia shows up on their door step too.

What do you think? Enough for any twelve-year-old to handle as they enter a busy fall? Probably more than anyone can handle calmly, but Gladys Gatsby does it with grace and help from her friends and advice from few exceptional adults. Not only is she problem solving her own dilemmas, but she has time to organize bake sales at school to help out the after-school programs.

What I love about these books is that there's no magic miracle that comes to the rescue, every issue is figured out in a timely basis and completely plausible. Things don't just fall in place for the perfect happy ending, the characters have to try and try again. Take Sandy's challenge at earning his reputation at school. Or the fact that friendships need to take time to build - Parm and Charissa didn't start out on good terms at first, but given the chance and their friendship to Gladys, they slowly learn to accept each other.

Of course the main feature that I admire in Tara Dairman's writing is how funny the situations can become and Gladys practical commentary has me in stitches. And the food writing - spot on for any aspiring foodie. It's in the chapter titles, it's in Gladys' restaurant reviews, and in her daily metaphors and similes. Really, I give this series all four stars!

In honour of the scrumptious finale of the series, I baked up some savoury madeleines as a nod to Gladys love for French baked goods.

Cheddar and Scallion Madeleines
(Makes a dozen)

1/2 stick of salted butter
3/4 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon ground black pepper
3 tablespoons of extra-virgin olive oil
2 large eggs, room temperature
3 tablespoons of milk
1/3 cup of grated smoked cheddar (I'm sure regular cheddar will work too)
2 tablespoons of finely chopped scallions

1. Preheat your oven to 350°F (175°C). Brush melted butter on your madeleine pans or use a cooking spray.
2. Place the butter and oil in a microwavable glass bowl or measuring cup. Microwave on low until butter has melted. Whisk to combine and let it cool for 3 to 4 minutes.
3. Add eggs, one at a time, and whisk until completely blended.
4. Add milk and whisk for 1 to 2 minutes.
5. Stir in the cheese and scallions.
6. Add the flour, baking powder, salt, and pepper and whisk until the batter is fully combined.
7. Using a spoon, scoop, or teaspoon, fill the molds on the madeleine pan with the batter. Don't fill it completely, leave a sliver of space so that the madeleine can expand while baking.
8. Bake for 9 to 11 minutes or until the madeleines pull up and the edges are golden brown.
9. Remove the pan from the oven and let it cool for 2 to 3 minutes. Use a small fork or spatula to remove the madeleines from the pan.
10. Enjoy!

Just so you know, when these are baking in the oven, your kitchen will smell delicious. Howard was in the den yelling, "I smell bacon!! Give me bacon!" while I was yelling back, "I'm not making bacon!!!"

Tara Dairman is the author of the middle-grade foodie novel All Four Stars (Putnam/Penguin) which was named an Amazon Best Book of the Month and won a 2015 SCBWI Crystal Kite Award. The Stars of Summer followed in 2015, and Stars so Sweet (7/19/16) completes the series. Tara grew up in New York and holds a B.A. in Creative Writing from Dartmouth College. After surviving the world's longest honeymoon (two years, seventy-four countries!), she now lives in Colorado with her family.

Visit the other blog tour stops here:
The Daily Dahlia >> The Reading Date >> Bookish Illuminations >> Log Cabin Library >> Word Spelunking >> FWIW >> Fic Talk >> Pop Goes the Reader >> Kitchen Frolic >> Creative Spaces

Credits: Blog tour button / Kristin Rae; Book cover / Kelly Murphy

Disclaimer: An ARC of Stars So Sweet was sent to me from Putnam/Penguin for the blog tour.

Southwestern Chili

What do you really want this Valentine's Day? A sexy, beautiful homemade treat or a hot and spicy, comforting bowl of chili? I choose comfy any day, in fact, I'm happily wearing sweatpants with fuzzy slippers and sporting a messy hair bun right now. Then, there's the delicious chili I made waiting for me to devour. I've tested this recipe twice so far, so I know it's a winner!

Southwestern Chili
Recipe adapted from Curtis Stone's What's For Dinner?
(Makes about 8 hearty bowls)

A handful of dried chili
8 garlic cloves, peeled
900 milliliters of reduced-sodium beef broth
Salt
2 pounds of lean ground beef
2 1/2 teaspoons of ground cumin
1 1/2 teaspoons of pepper
1/2 teaspoon of cayenne pepper
2 medium white onions, finely chopped
28-ounce can of crushed tomatoes
1 tablespoon of white vinegar
2 19-ounce cans of red kidney beans, drained
Grated cheddar cheese
Chopped Scallions
Fries or tortilla chips

Boil hot water in a small saucepan.

I never actually measured how many dried chili I dump in this. It's roughly a handful or enough to fill a small bowl as seen in the photo above. I cut them in half and remove the seeds as well. There's still a very good spicy kick! If you love putting hot sauce and sriracha on your food, this is a good heat level. You can of course add more or less depending on your comfort zone. After the chili is prepped, put it in the saucepan with the hot water. Leave for 20 minutes so that chili softens. You can use a bowl or plate to place on top to keep the chili's submerged. During this time, peel your garlic cloves and chop your onions.

When the 20 minutes are up, place the beef broth, garlic cloves, chili, salt, and pepper in a blender, chop until everything is well blended. Set aside.

Place your pot or Dutch oven over high heat. Pour in the canola oil, once you see it shimmering, add the ground beef. Cook for 8 minutes, stirring occasionally to scrape the bottom and break up the meat. Add in the cumin, black pepper, and cayenne pepper.

Add the onions and cook for about 10 minutes or until tender. Stir in the chili-garlic-beef-broth sauce, the tomatoes, and the vinegar. Bring to a gentle simmer, uncovered. Reduce the heat to low or medium-low depending on how strong your stove is. Cook for an hour and fifteen minutes, stir occasionally. After half an hour, add in the kidney beans. Chili will thicken, best served hot!

Don't forget to garnish!!! Grate some cheese and chop up some scallions.

Make chili cheese fries by topping the fries with cheese and pour on some chili to melt it. Garnish with scallions.

Gooey goodness. I love melted cheese.

Or, serve with tortilla chips for dipping. Go Tex-Mex by garnishing with cilantro and avocado instead! I don't know what the weather's like where you are, but Toronto is going through a deep freeze, it's currently -17°C and it's supposed to feel like -40°C tonight. So warm up with a hot bowl of chili. This only takes 3 hours - tops - to make!