Big Little Lies – The Book
The picture of the exploding lollipop on the cover of Big Little Lies is the first clue that life is about to erupt for the families of a group of kindergarten children. Liane Moriarty’s novel follows an ensemble of (mostly) power moms who live in a beautiful and upscale beach community near Sydney in the author’s native Australia. The recent hit HBO mini-series changes the location to Monterey, California, but the plot remains pretty much the same. At the start of the book, we know that something bad has happened. The author fills us in by weaving her narrative back and forth between the lives of her main characters, interspersed with (often hilarious) witness accounts of what occurred on the night in question. Just where the truth lies is unknown, and that’s what keeps you turning the pages to the satisfying end. If this book is described as ‘chick-lit’, it’s chick-lit that delivers a punch!
Happy Reading! Sue, Best New Book Club
For info on Moriarty’s other books, visit her website: http://lianemoriarty.com.au
For a list of the HBO episodes, visit IMDb: http://www.imdb.com/title/tt3920596/episodes
Big Little Lies – The Food
“I know. The muffin is on the house,” said Tom. “I hear from Madeline that you’re a baker. So I wanted to get your expert opinion on this new recipe that I am trying. Peach, macadamia nut and lime. Crazy stuff. The lime, I mean.”
With Jane being needlessly concerned about her weight, I thought I should load these tasty muffins with healthy fats and a bit of fibre to assuage her guilt. Delicious, yet not terribly bad for you!
These muffins are reasonably low in sugar, and have some whole-wheat flour and fresh fruit for fibre. Macadamia nuts, while high in calories and fat, are a unique source of key nutrients that are actually heart-healthy! You can use either canola oil or avocado oil, both which can promote healthy cholesterol levels. You can enjoy these guilt-free!
Peach, Macadamia Nut & Lime Muffins
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/4 cup canola or avocado oil
1 cup smooth unsweetened applesauce
1-1/2 teaspoon finely grated lime zest
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1/2 cup unsalted macadamia nuts, lightly toasted and coarsely chopped
1-1/2 cups peaches, peeled, roughly chopped
- Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.
- In a medium bowl, whisk together both flours, the baking powder, salt, baking soda and ground nutmeg.
- In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lime zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the macadamia nuts and the peaches.
- Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Recipe developed by Christine for Best New Book Club