The Nightingale
“If I have learned anything in this long life of mine, it is this: in love we find out who we want to be; in war we find out who we are.”
Synopsis: This book follows two sisters as they resist the Nazi occupancy in France during WW2. The two sisters help fight the Nazi regime by hiding Jewish children and helping allied pilots escape France after their planes had been shot down.
Corey’s Review: This book will always hold a special place in my heart. I often say it is one of my favorite books of all time. The story, characters, writing… everything is perfect. I love historical fiction books, especially books set during WW2. It is a heart wrenching story that keeps you hooked until the end. I recommend this book to everyone. I think there is a reason there are over 40,000 5 star reviews on Amazon. I actually read this book on my kindle and had no idea how long it was until I saw it in the bookstore. I savored every chapter and every page and didn’t want it to end. I don’t think I have met a single a person that didn’t love this book.
Nicholette’s Review: Corey, I agree that this book has the required elements: strong female characters, drama, tension, and of course, Nazis and WWII. The two sisters, Vivianne and Isabelle, are so very different, and make so many different choices. This book shines a light on war by looking at the experience of these two women and their struggles, and the different ways that they each tried to resist and fight back. At the beginning of the book, the sisters seemed to be in conflict, but grew in love and understanding I think. I frequently found myself wondering how I would have handled each of their situations, had I the misfortune to experience it! Occasionally the situations seemed a little melodramatic, but hey, its war. Rating: 4/5.
Menu: French Onion Soup seems like the perfect French comfort food: taking just a few simple ingredients and making something delicious with it! This is very simple, though does require a little bit of time, so plan accordingly. Rating: 5/5.
Ingredients:
6 tablespoons unsalted butter
6 medium yellow onions, coarsely chopped
4 cups low sodium beef broth
3 tablespoons cognac
2 bay leaves
3 cups cubed crusty or stale bread
8 ounces shredded Gruyere, Emmenthaler or other Swiss cheese
1). In a large pot, melt 4 T. of the butter over medium heat. Add the onions. Cook, stirring occasionally, for 45-60 minutes or until deep golden brown. If the onions become dry or begin to stick to the pot, add water a little at a time to prevent burning.
2) Preheat the oven to 400* F.
3) Add the broth, Cognac, bay leaves and pinch of pepper to the pot. Add 1-2 C of water to make sure the onions are covered in liquid. simmer, uncovered, for 20 minutes.
4). Meanwhile, melt the remaining butter in a large skillet over medium-low heat. Add the bread cubes, stir to combine, and toast, stirring as needed, until crisp and lightly browned, about 10 minutes.
5). Remove the bay leaves from the soup and divide the soup among 4 ovenproof bowls. Float the croutons on top and then sprinkle shredded cheese over the croutons. Place the bowls on a baking sheet. Bake for 10 to 15 minutes, or until the cheese is bubbling and beginning to brown. Serve immediately.
