Last month one of my book clubs read Change of Heart by Jodi Picoult.
Synopsis: From Jodi Picoult
Shay Bourne - New Hampshire’s first death row prisoner in 69 years – has only one last request: to donate his heart post-execution to the sister of his victim, who is looking for a transplant. Bourne says it’s the only way he can redeem himself…but with lethal injection as his form of execution, this is medically impossible. Enter Father Michael Wright, a young local priest. Called in as Shay’s spiritual advisor, he knows redemption has nothing to do with organ donation – and plans to convince Bourne. But then Bourne begins to perform miracles at the prison that are witnessed by officers, fellow inmates, and even Father Michael – and the media begins to call him a messiah. Could an unkempt, bipolar, convicted murderer be a savior? It seems highly unlikely, to the priest. Until he realizes that the things Shay says may not come from the Bible…but are, verbatim, from a gospel that the early Christian church rejected two thousand years ago…and that is still considered heresy.
Change Of Heart looks at the nature of organized religion and belief, and takes the reader behind the closely drawn curtains of America’s death penalty. Featuring the return of Ian Fletcher from Keeping Faith, it also asks whether religion and politics truly are separate in this country, or inextricably tangled. Does religion make us more tolerant, or less? Do we believe what we do because it’s right? Or because it’s too frightening to admit that we may not have the answers?
I had limes on my tree that needed to get used up, so what could I do, but make some lime curd? Then I had lime curd, so I made a lime curd-cream cheese tart.
I made this half recipe for Sweet Tart Dough from Tartine, by Elisabeth M. Prueitt and Chad Robertson
1 cup plus 2 T unsalted butter, room temperature
1 cup sugar
1/4 t. salt
2 large eggs at room temperature
3 1/2 cups flour
Using a mixer, combine butter, sugar, salt, and mix on medium speed until smooth. Mix in eggs, one at a time. Scrape down sides of bowl. Add flour all at once, and mix on low, just until incorporated. On a lightly floured surface, divide dough into 4 balls, and shape each ball into a flattened disk. Wrap with plastic wrap and chill at least 2 hours or overnight.
When ready to make tart, place dough on a floured surface, and roll out to 1/8" thickness, and two inches larger than pan you are using. Fold dough, spread it into tart pan, pressing gently into place on bottom and sides of pan. Trim dough from top of pan with a knife, and chill dough in fridge or freezer for 15 minutes.
Preheat oven to 325. Using a fork, prick tart shell every two inches. Bake for about 15-20 minutes, until shell is light golden color. Cool on a wire rack.
Cream Cheese Filling:
8 oz. cream cheese (room temp)
1/2 cup sugar
1 t. vanilla
1 stick butter
6 large eggs
½ cup sugar
1 cup freshly squeezed lime juice (I used 4 limes)
zest from 2 limes
Place the butter in a medium sauce pan and melt over a low heat. In a mixing bowl, whisk together the eggs with the sugar and lime juice until frothy. Add lime zest.
Pour into melted butter and whisk over a medium-low heat until it thickens and coats a spoon.
Curd keeps in fridge for a week.
Spread cream cheese mixture over cooled tart shell. Top with lime curd.