Out Stealing Horses by Per Petterson

This was great. Super writing - quiet, reserved, very Scandinavian. Made me want to visit Norway - those cold, running rivers, those thick forests. Left so many things unanswered at the end, but nicely.

Darwin's Origin of Species by Janet Browne

This is a brief biography of Darwin's Origin of Species - its significance within Victorian England, how it came about, who Darwin was and the ramifications his work has had up to present day. Great for someone who's forgotten most of what she learned about this in university.

What really got me was not the evolutionary science - though highly relevant politically today, the science of it is pretty much taken for granted - but the story of how great works happen.

Darwin was mostly unaware of the significance of what he was writing.

Many friends/colleagues helped him develop his ideas, gave encouragement etc - and especially gave council around when he had to publish. It was not created in isolation.

Then there's the reminder that the current reaction to a work has little relevance to its long-term significance (though 'Origin of Species' made a splash, it was not nearly as popular as some other, now unknown writings on evolution at the time - and then there's Mendel, who is mentioned in the book, whose work was only used much later).

Paprika/chili chicken

Paprika chicken is a longtime favourite in our home. It's a tasty, quick, warm meal when you don't have a ton of ingredients on hand. This recipe is based on a dish I saw on Food TV ages ago.

Just today I made the mistake of putting in chili powder instead of paprika - and it was yummy - so now thanks to this happy mistake it's also our chili chicken recipe.

3 Tbsp olive oil
1 large onion, chopped
1-6 cloves of garlic, minced (depending on how garlicy you want it)
2 Tbsp paprika or chili powder
1 28oz/800ml tin of chopped tomato
4 chicken breasts, thighs or legs, skin on and bone in
1/2 cup broth or water
1 1/2 tsp flour
2-3 Tbsp yogurt, sour cream or creme fraiche
Handful of fresh parsley, chopped
Salt and pepper

In large frying pan with lid, saute onion in oil at medium heat until tender. Add garlic and saute a minute or two. Add paprika/chili powder and stir for one minute. Add tomato and broth/water and bring to a simmer. Add chicken, meat side down, and return to simmer. The meat should be fully submerged in the sauce. Cover and cook for 10 mins. Remove cover, and cook for another 5-10 minutes, until the chicken is fully cooked.

Remove chicken from sauce and take off the skins (they are not nice to eat when boiled, but cooking the chicken with skin on keeps the meat moist).

Mix flour and water in a small bowl, then add to the tomato sauce. Cook for a few minutes, until sauce thickens. Season to taste with salt and pepper. Remove from heat. Add the yogurt/sour cream/creme fraiche and stir.

Return chicken to sauce to warm it up a bit. Serve over rice or pasta with an extra dollop of yogurt/sour cream/creme fraiche, and fresh chopped parsley.