Shandi Mitchell


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Average rating: 4.04 · 1,291 ratings · 288 reviews · 2 distinct worksSimilar authors
Under This Unbroken Sky

4.04 avg rating — 1,284 ratings — published 2009 — 22 editions
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The Waiting Hours

really liked it 4.00 avg rating — 7 ratings2 editions
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“In the twilight of dawn, when his ears are still fresh to the day's first sounds, he can hear clearer than at any other time of day. He turns his head back and forth, cocking his ears to each direction. Sometimes, he closes his eyes to listen better. He hears the branches cracking from the frost, the groan of the snow beneath his feet, the rumbling of the lake ice, the timber in the house shrinking and shifting, sometimes he thinks he can even hear the clouds sliding across the sky.”
Shandi Mitchell, Under This Unbroken Sky

“He loves being the only one walking through the night. The snow catching the moon's reflection casts a blue-white sheen. He doesn't feel small in this vastness. He feels as if he can expand as far and wide as he can see. He breathes deeper out here, walks taller. This is where they'll bury him. Under this unbroken sky.”
Shandi Mitchell, Under This Unbroken Sky

“Bilyi Borshch (White Borshch) 3–4 beets with tops 2 medium onions, chopped 1 carrot, thinly sliced 1 celery stalk, chopped 2 cups shredded cabbage 4 fresh mushrooms 2 tablespoons flour 2 tablespoons lard or chicken fat 7 cups chicken broth, vegetable stock, or water 1 cup buttermilk 2 tablespoons fresh chopped dill 1 tablespoon fresh parsley 2 cloves garlic (crushed) 1 teaspoon salt 1 cup sour cream 2 small new potatoes per person Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place beets, carrot, and celery in large pot with 4 cups broth. Boil until soft. Wipe mushrooms with a damp towel, slice thin and cook in lard. Add onion and garlic to mushrooms. Stir in flour to make a paste, add a little broth, bring to a boil, then add to soup. Add cabbage, parsley, dill, salt, and remaining stock. Simmer until vegetables are soft. Mix buttermilk and sour cream, add to soup. Do not boil; the borshch may curdle. Taste. Sprinkle with dill and garlic mashed with salt. Cook and serve potatoes separately.”
Shandi Mitchell, Under This Unbroken Sky

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