Get Grilling

Love In Bloom

Love and Other Words by Christina Lauren is a beautifully written story, detailing a friendship that began with reading. The dual timeline introduces the reader to Mary and Elliot as kids living in San Francisco, building their relationship over new teenage experiences. The novel then jumps to the duo as working adults with big decisions gathering on the horizon related to work and current relationships. This is, as you guessed it, a love story that will open your heart and revive your belief in an all-consuming love.

Lessons in Chemistry by Bonnie Garmus is set in the 1960s and centers around chemist Elizabeth Zott, who doesn’t understand why the world is dominated by men. Elizabeth is unabashedly herself, speaking her mind in all circumstances. This book is told from multiple perspectives, including Zott’s lovable dog, Six-Thirty, as we watch Elizabeth’s family and career grow. Garmus expertly weaves in multiple heavy themes, leaving the reader laughing, crying and eye rolling.

Asparagus is one of my favorite vegetables to grill. I like how the stalks get crispy with a little char on the ends. It is tender but still has a little crunch and a smokey flavor. Grilling asparagus couldn’t be easier, and it is delicious with just a simple drizzle of olive oil, a sprinkle of salt and pepper, and a squeeze of lemon juice. To take it up a notch, I like to serve it with a lemony aquafaba sauce. (Aquafaba is the liquid leftover from cooked chickpeas.) It has the consistency of egg whites, and I like to use it to make this lemony sauce that reminds me of Hollandaise.

Lemony Aquafaba

» ¼ cup aquafaba from a can of chickpeas

» 1 Tbsp. fresh lemon juice

» 1/2 tsp. sea salt

» ⅛ tsp. cayenne pepper

» ¾ cup olive oil

Drain the can of chickpeas, reserving ¼ cup of aquafaba. Place aquafaba, lemon juice, sea salt and cayenne pepper in a mini food processor. With the food processor running, slowly add olive oil until combined. Store in a glass jar or sealed container in the refrigerator for up to one week.

Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook For Maxson’s directions on how to grill asparagus, visit plymouthmag.com. For more recipes, visit emilysfreshkitchen.com, or follow her on Instagram @emilysfreshkitchen.

Amy Sundet and Katie Timcho are local book reviewers. They can be found on Instagram @overbookedmoms.