So, I spend one night a month at Book Club.  Yes, you heard me correctly.  We’ve discussed advancing to a recipe exchange, knitting group, etc.  We had our last get together about two weeks ago.  It is only polite to bring some sort of edible to the hostess.  I decided on Bruschetta.  Honestly, I worked a ton that week and time for baking came only in short supply. 

This was a super success.  I remade a second batch for Nate and myself.  I choose to blame my subsequent massive canker sore on too much tomato and vinegar in one week.

In our last get together, we read The Hours by Michael Cunningham.  This book is based on Virginia’s Woolf’s novel Mrs. Dalloway.  Cunningham focuses on three females struggling through similar challenges the original Mrs. Dalloway faced.  I read these books in high school and liked them at the time. 

I host our January meeting.  It proved surprisingly more difficult to choose a book.  I nearly picked American Gods by Neil Gaiman.  I considered my favorite nonfiction book, It’s Not about the Bike by Lance Armstrong.  In the end, I picked a more time relevant book: The Girl with the Dragon Tattoo.

Hopefully, this weekend Nate and I will go see the movie.  We watched the European version with subtitiles.  Lisbeth is one of the few strong, female characters that exist in today’s books.  I realized recently that most female characters typically need some type of saving or only romantically inclined. 

The group picked The Hunger Games as well with that film coming in the spring.  It was better than I expected!  I will give a run down later.  I’m in the process of deciding what to make for the next book club!

Double Tomato Bruschetta


  • 6 cherry tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette  (I prefer a batard for larger slices)
  • 1-2 cups fresh diced Mozzarella


  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.



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