[REVIEW] Collision by Jeff Abbott

Apparently in my hurry to make sure I posted this for Monday, I forgot to post it. No worries. The recipe is just as quick, easy, and delicious on days when you aren't wearing green.

During a lull in the storms, I ventured back to my local library. The second book on the shelf promised thrills, chills, and spills. It delivered. (I didn't actually spill anything, but some accidents happened in the book, so my rhyme stands.)

In Collision by Jeff Abbott, events throw characters together who are not as far removed from each other's lives as they think. A widower, a defense contractor, agents of various government organizations, terrorists, snipers, and innocent bystanders meet, reveal secrets, and even die. Promises are made and broken. Lives are ruined and left to be rebuilt outside of the watchful eye of the reader (unless there is a sequel...pause to research this...nope, but Jeff Abbott's website is quite helpful).

Abbott delivers excitement in quick little bites that make for a quick read. Each chapter reveals one more piece of the puzzle, making you keep turning the page in search of the next piece to bring clarity. (On a side note, the next book on the shelf is by the same author. Score for me, but I'll probably let you explore his further works by yourself unless you beg for another review.)

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A couple of characters in the book were of Irish extraction and today is the day we celebrate leprechauns, so my recipe shall be my version of one I shared with friends at our green appreciation celebration on Saturday.

IRISH SODA BREAD

(Among other things, I keep forgetting to take picture. I also don't measure my seasonings, so you should use your own judgement if the amount seems off.)

1 cup buttermilk
1 pinch freeze-dried sweet basil
1 pinch freeze-dried parsley
1 cup flour
1 cup whole wheat flour
3/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon baking soda


1. Preheat oven to 375 degrees.
2. Add the basil and parsley to the buttermilk and set it aside.
3. Gently mix together flours, salt, sugar, and baking soda.
4. Stir in buttermilk. (Dough should be slightly sticky.)
5. Sprinkle a little flour on the dough and gently form into 8 to 9 inch circle on a lightly greased baking sheet (or use parchment paper or silpat).
6. Make a cross across the top about 1/4 inch deep.
7. Bake for 20-35 minutes until dough is a light golden brown and a knife inserted in the center comes out clean.