In this week’s bonus episode, Kayla and Taylor discuss the 5 types of books to best kick off your reading year (with great suggestions for your TBR, of course).
Books, etc. discussed in this episode:
The Anthropocene Reviewed: Essays on a Human-Centered Planet by John Green
Ex Libris: Confessions of a Common Reader by Anne Fadiman
The Moth Presents All These Wonders: True Stories About Facing the Unknown
Girls Can Kiss Now: Essays by Jill Gutowitz
Bad Feminist: Essays by Roxane Gay
What is Not Yours Is Not Yours by Helen Oyeyemi
Arsenic and Adobo by Mia P. Manansala (Tita Rosie’s Kitchen Mystery)
Love & Other Words by Christina Lauren
Up to No Gouda by Linda Reilly (Grilled Cheese Mysteries)
Vera Wong's Unsolicited Advice for Murderers by Jesse Q. Sutanto
Wintering: The Power of Rest and Retreat in Difficult Times by Katherine May
How to Do Nothing: Resisting the Attention Economy by Jenny Odell
You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life by Jen Sincero
A Job to Love: A Practical Guide to Finding Fulfilling Work by Better Understanding Yourself by The School of Life
Taste: My Life Through Food by Stanley Tucci
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
The Best American Food Writing 2022 edited by Sohla El-Waylly
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
The Bandit Queens by Parini Shroff
How to Sell a Haunted House by Grady Hendrix
The Faraway World: Stories by Patricia Engel
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Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.
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Purchase books via bookshop.org or check them out from your local public library.
Join us next week as we discuss The Bandit Queens by Parini Shroff
Here is the cocktail recipe for next week’s episode if you want to drink along with us!
Spicy Mango Moscow Mule via Fresh Flavorful
INGREDIENTS:
INSTRUCTIONS:
Make mango puree. Peel mango and add flesh to a blender or food processor, reserving a few spears for garnish. Add the juice of ½ a lime and enough water to process the fruit and turn it into a pourable puree. Cover and refrigerate until ready to use, up to 3 days.
In a large shaker add 1 jalapeño round (de-seeded if desired). Press down with the back of a wooden spoon or a muddler to crush, releasing the oils.
Add mango puree, vodka and lime juice. Fill shaker with ice and shake to combine.
Strain mixture over ice in a copper mug or tall glass. There's no need to strain over ice if omitting the jalapeño, simply pour it all in a mug instead.
Top with Ginger Beer and garnish with a chili-dipped mango spear.
