When I was a little girl I read all the time, and I mean that literally: I read while eating, on the bus to and from school every day, and even while walking down the street (some minor collisions were involved). One summer, I read the entirety of The Mists Of Avalon while seated on the back of my mom's Yamaha on a ride to Canada and back; I can't even imagine what the people who passed us on the highway thought (probably that my parents shouldn't let me read on the back of a motorcycle).
Anyway, I was a big reader. And some of my all-time favorite books during my formative years were - of course - the Judy Blume books (Starring Sally J. Freedman As Herself remains my personal favorite). It's always fun to revisit the stories that shaped our childhoods, and in just a few days Tiger Eyes - the story of a young girl attempting to cope with the murder of her father - will be released on film.
In celebration of the release Lawrence Blume, the director of the film and Judy's son (and my friend), sent me this recipe straight from the Blume kitchen to try out for myself.
