11/22/63. JFK was killed. The world changed. What if you could change it back?
In this brilliantly conceived tour de force, Stephen King—who has absorbed the social, political, and popular culture of his generation more imaginatively and thoroughly than any other writer—takes readers on an incredible journey into the past and the possibility of altering it.
It begins with Jake Epping, a thirty-five-year-old English teacher in Lisbon Falls, Maine, who makes extra money teaching GED classes. He asks his students to write about an event that changed their lives, and one essay blows him away—a gruesome, harrowing story about the night more than fifty years ago when Harry Dunning's father came home and killed his mother, his sister, and his brother with a sledgehammer. Reading the essay is a watershed moment for Jake, his life—like Harry's, like America's in 1963—turning on a dime. Not much later his friend Al, who owns the local diner, divulges a secret: his storeroom is a portal to the past, a particular day in 1958. And Al enlists Jake to take over the mission that has become his obsession—to prevent the Kennedy assassination.
So begins Jake's new life as George Amberson, in a different world of Ike and JFK and Elvis, of big American cars and sock hops and cigarette smoke everywhere. From the dank little city of Derry, Maine (where there's Dunning business to conduct), to the warmhearted small town of Jodie, Texas, where Jake falls dangerously in love, every turn is leading eventually, of course, to a troubled loner named Lee Harvey Oswald and to Dallas, where the past becomes heart-stoppingly suspenseful, and where history might not be history anymore. Time-travel has never been so believable. Or so terrifying.
NOTE: This summary provided by 112263book.comWe enjoyed a time traveler's meal but forgot to snap photos! So please enjoy the recipes without our usual wonderful pics of delicious food . . .
APPETIZER
Crab Cocktail
1 6 ounce can crab
2-3 leaves hearts of romaine lettuce or other lettuce of choice
1 carrot, finely chopped
2-3 tablespoons finely chopped Bermuda onion
Toss lettuce, carrots, onion together; divide ingredients into 3 sundae glasses. Sprinkle drained crab on top of lettuce mixture, divided evenly between the 3 glasses. Cover and refrigerate until serving.
Serve with cocktail sauce:
1 cup catsup
¼ cup horseradish
1-2 tablespoons lemon juice
Stir well, refrigerate until serving.
Optional - squeeze lemon juice over crab cocktail.
MAIN ENTREE & SIDE
Meatloaf
The recipe for the best meatloaf can be found on the back of the Meatloaf Starter from Williams-Sonoma. I used a mixture of Italian sausage and bison instead of ground beef. I also stuffed the meatloaf before baking with small balls of mozzarella. YUM!
A side of baked potatoes with all the fixings - butter, sour cream, etc. - was served as our side dish.
DESSERT
Peach Cobbler
Ingredients:
For the Peach Filling:
2 pounds (about 8 medium) firm but ripe summer peaches, pitted and cut into roughly 3/4-inch cubes (about 5 1/2 cups)
1/2 cup granulated sugar
2 tablespoons fresh juice from 1 lemon
2 tablespoons bourbon (optional)
3/4 teaspoon corn starch
Pinch kosher salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
2 drops almond extract
For the Biscuit Topping:
5 1/4 ounces (1 cup) all-purpose flour
1/2 cup granulated sugar (4 ounces), divided
1 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup whole milk
Ice cream or whipped cream, for serving
Directions:
1. For the Peach Filling: Preheat oven to 400°F and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, bourbon, cornstarch, salt, nutmeg, and almond extract. Stir well to combine. Scrape peaches and any juices into an 8- by 8-inch baking dish and set on a rimmed baking sheet. Bake on middle rack for 10 minutes.
2. Meanwhile, for the Biscuit Topping: In a large bowl, stir together flour, 1/4 cup sugar, baking powder, and salt. Add butter and quickly toss to coat with flour. Using a pastry blender, cut butter into dry ingredients until it resembles coarse meal. Alternatively, cut butter into dry ingredients by pulsing in a food processor until it resembles coarse meal, then transfer to a bowl. Using a fork, stir in milk until mixture just comes together into a slightly sticky dough; avoid over-mixing.
3. Drop spoonfuls of biscuit dough all over peaches, smoothing slightly to avoid any overly thick sections and mostly covering the fruit (though a few gaps and cracks are fine); leave a small opening in the center. Alternatively, if you prefer individual sections of biscuit instead of a more complete covering, use less dough and space the spoonfuls farther apart.
4. Return cobbler to oven and cook for 15 minutes. Meanwhile, in a small saucepan, combine remaining 1/4 cup sugar with 2 tablespoons water. Set over medium-high heat and bring to a boil, swirling frequently. Cook until all sugar is dissolved and syrup thickens slightly, about 1 minute. Keep syrup warm. Using a pastry brush, brush a thin layer of syrup all over biscuit topping; discard any remaining syrup.
5. Return cobbler to oven and bake until browned on top and biscuit is fully cooked through (a cake tester should come out clean when inserted into biscuit near the center of the baking dish), about 25 minutes longer. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side.
Recipe from http://www.seriouseats.com/2015/09/how-to-make-the-best-peach-cobbler.html
