Stolen: A Letter To My Captor
By Lucy Christopher
This is a Printz Honor Award winning book, and I can see why. It is a psychological suspense novel – one of those where you find yourself rooting for the bad guy. It’s so messed up that you can’t help but be intrigued.
16-year-old Gemma was kidnapped from the Bangkok airport by 24-year-old Ty. She wakes up in a house in the Australian outback, completely isolated from anywhere, anyone, or anything. Ty built it all for her, having stalked Gemma for years and planned their lives together.
She tries to escape a few times, but the harsh elements are against her. Little by little, Ty wears her down until she will talk to him and understand that she needs him in order to survive.
As she starts to understand that she is truly stuck, that Ty really does love her and has saved her more than once, she becomes emotionally tied to him. He’s a monster, and he stole her, but this is her life now.
Stockholm Syndrome takes a firm hold – or is it just survival? Will she be found? Will she finally escape? You know what to do to find out!
We haven’t cooked anything very exciting this summer. We grill 3-4 days a week (flank steak and swordfish have been favorites this summer) and I just haven’t been inspired to post anything foodie here.
Not that these turkey meatballs are that exciting, but they were good and totally easy to make. I call that a win.
See that spaghetti sauce in the picture above? I need to can some homemade sauce! Nice, thick, NOT runny sauce. This is Prego Heart Smart traditional, shown above. Tastes good, but I don’t like runny sauce.
Anywho…on to the recipe:
This is my one and only hydrangea bloom this year. It’s kind of weird, really – I have two smallish hydrangeas in front of my house and for some reason this year there is only the one bloom. It is glorious, though, isn’t it?
So, we’re in the homestretch of Garden 2014. Strangely enough, it’s just getting good. We had such cool and rainy weather this summer that the harvest is really late. The tomatoes are just now ripening, the peppers are starting to come in, and the green beans are still in full production mode. Here’s how things look right now: