Tender at the Bone and Peanut-Butter Granola Balls

In her memoir, Tender at the Bone, longtime food critic Ruth Reichl shares her childhood story of growing up in a dysfunctional family where she endured many culinary disasters and yet somehow manages to develop a love and passion for food.



At an early age, Reichl quickly discovers that she was able to read people’s personalities based on the food they’d eat. Her relationship with her manic depressant mother is complicated but it creates in Reichl a sense of duty to keep her mother “from killing anybody who came to dinner” and eventually it turns into a determination to make sense of the world through food. It is then that we follow Richl on her culinary adventures and where we meet the colorful characters that shape her world.

If you are a foodie, this is a great read full of stories that are sweet and charming. I recommend it as it is highly delicious and you may find it on the Hortt's Bookstore.



Peanut_Butter Granola Balls

1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup dried fruit

1. Heat honey, peanut butter, and butter in a small saucepan. Stir until smooth, 1-2 minutes. Stir in cereal, oats, and dried fruit.

2. Drop mixture into mini paper cupcake or candy liners. Place on a rimmed baking sheet and refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to 1 week.

Source: Martha Stewart's Everyday Food.