Dracula My Love: The Secret Journals of Mina Harker
by Syrie James
Avon A (HarperCollins)
Description: Many have read and loved Bram Stoker’s Dracula. But questions remain. What is the true story of Dracula’s origin? What if Mina could not bring herself to record the true story of their scandalous affair—until now? In Dracula, My Love: The Secret Journals of Mina Harker, Syrie James explores these questions and more. A vibrant dramatization, told from Mina’s point of view, brings to life the crucial parts of Stoker’s story while showcasing Mina’s sexual awakening and evolution as a woman, and revealing a secret that could destroy her life. Torn between two men—a loving husband and a dangerous lover—Mina struggles to hang on to the deep love she’s found within her marriage, even as she is inexorably drawn to Dracula himself—the vampire that everyone she knows is determined to destroy
My Review of the Book should be posted on Friday (as long as the family stops bothering me for a few minutes so I can finish reading the book -- I am a quarter way through right now and am really enjoying it)
I found this recipe at the blog Cook on a Shoestring
* 1 lb. chicken
* 2 Tablespoons of olive oil
* 2 Chopped onions
* 1-2 cloves of garlic (optional)
* 2 Tablespoons paprika (sweet Hungarian Paprika
is best, but much more difficult to come by in parts of the U.S.)
* 1/2 Cup of tomato juice
* 2 Tablespoons of flour
* 1/2 Cup of sour cream
1. Defrost and cut chicken into serving-size pieces.
2. In a large pot, lightly saute chopped onions in oil until brown.
3. Blend half of your paprika with your onions.
4. Add tomato juice, garlic, and raw chicken to the mix.
5. Cover the pot, and let it simmer on low heat for 1 hour.
6. Now at this point, some people like to remove the chicken from the stew so that they can spend the next step or two working specifically on thickening the sauce a little; I don’t do this, because it takes extra time (and we just spent an hour waiting on this thing to simmer); if you want to be a traditionalist, however, carefully remove the cooked chicken from the stew, and perform the next step on just the sauce.
7. Thoroughly blend in remaining paprika, flour and sour cream; use a mixer of some kind, if necessary.
8. Simmer for a few minutes, stirring constantly.
9. Ladle sauce over chicken, and enjoy.
This recipe goes great with rice or noodles.
Here are some other websites you can visit to get an idea for how other chefs are preparing their paprika hendl recipes:
Review: Jake and I found this recipe easy to make and Jake thought it tasted OK. Jeff and I both agree that we prefer it a little more spicier, so next time I would add either lots of cracked pepper or try a different kind of paprika. Also, like Jonathan Harker mentions in Dracula, this dish will make you thirsty. Make sure to have plenty of Red Wine or Beer handy (especially if you have had a hard night with Jesse trying to help Jake and I in the kitchen) By the time we completed the recipe last night, it was too late to make a meal out of the dish, so we are having it tonight over some egg noodles. I would love to have it with Spaetzle (a german noodle dish my next door neighbor used to make for me) but I don't have time to make it, so egg noodles will have to do.
|Finished Product - Serve over noodles and pour yourself some wine (Ok I was drinking it while I was making it)|
If you are interested you can read Dracula at Project Gutenberg