I really loved this novel! In fact, I’m going to suggest it to both Jenna Bush Hager and Reese Witherspoon for their popular book clubs. It’s that good.
The story begins in 2003 Greece, where we are introduced to the have’s and the have nots. The wealthy family who owns the vacation house lives in London but comes to Paxos on occasion for a getaway. The Greek family that keeps the owners happy with meals, housekeeping, and general maintenance interacts with their employers only as necessary and always professionally.
When something terrible happens during the vacation of 2003, both the workers and the owners flee, and the house is closed up. Julia, the owners’ 19-year-old daughter, was at the Greek home during this time, although she had no idea what had happened. Fast forward twenty years, and she is an accomplished woman trapped in a loveless marriage. She begins to see a therapist, who urges her to make subtle changes in her relationship with her husband, ones intended to help her take more control in their relationship. Julia follows the advice, but the results are not as she expected.
The novel’s chapters alternate between 2003 and 2023, and the events of that terrible weekend twenty years before come to light. I don’t want to give anything away; it took my reading three-quarters of the book before I figured out what was going on. It was somewhat a shock; all is not what it seems.
This is a novel of revenge, and the ending is just and satisfying. I found it to be a little confusing at the very beginning, and it took a bit to draw me in. However, it is well worth getting through the introductory chapters. I highly recommend this book, and I give it 4.5 out of five stars.
Recipe for Baklava
The origins of Baklava are said to lie in Turkey; however, this delicious treat is often associated with the Greeks. Baklava consists of layers of phyllo dough covered with nuts and butter, and then drizzled with a sweet syrup made of honey, cinnamon, and lemon. It is a little bit of a task to make, but well worth the effort. You can make it in a 9 x 13 pan, or make a smaller batch in an 8 x 8. The dessert is very rich, and is traditionally cut into small triangles, so it serves quite a few.
One other thing: phyllo dough is a little tricky to work with. You will buy it in the freezer section, dessert area, like where they keep the Cool Whip. It’s a long rectangular box. When you are ready to make your baklava, take it out of the box, but be sure to cover the stack of dough with a slightly damp paper towel. As you make the dessert, either work really fast or keep the stack covered during assembly.
For the Baklava:
- 1 pound coarsely chopped walnuts
- 1 package phyllo dough, thawed
- 1 cup butter, melted
- 1 teaspoon ground cinnamon
For the Syrup:
- 1 cup water
- 1 cup sugar
- 1/2 cup honey
- 2 tablespoons lemon juice
- ½ teaspoon cinnamon
Make the syrup first. Combine the ingredients in a saucepan, bring to a boil, then let simmer for 8-10 minutes. Allow to cool while you prep and bake the baklava.
Preheat oven to 350. Lightly grease a pan (9 x 13 or make a half recipe for an 8 x 8 pan)
Mix the nuts and cinnamon.
Melt butter in microwave in a separate bowl.
Depending on the size of the phyllo, you may need to trim it to fit your pan.
To Assemble:
Place two layers of the phyllo dough into the pan; spread with melted butter (use a brush). Top with ½ cup of nuts. Repeat five more times, so you have used 12 sheets of dough total.
Top with six sheets of dough, each one buttered.
Total of 18 sheets of dough used. Sprinkle the extra nuts over the top
Bake at 350 for 30 minutes.
Remove from oven and let cool just 5 minutes. Cut the pan into 4 long strips and 8 short strips. Then, cut each of these rectangles into two triangles, making the traditional baklava shape.
Pour syrup over warm baklava. Let cool, uncovered, 4-6 hours. Can be stored on the shelf for up to two weeks—but we don’t think it will last that long!
Did you like the book? The recipe? I’d love to know! Please leave a comment.
Thank you.
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