My 2024 reading

A favorite year-end activity is looking through the books I read in the preceding year. According to StoryGraph, I read 73 books in 2024, totaling 21,622 pages. The genre I spent the most time with in 2024 was, not surprisingly, psychology (20 titles), followed by memoir (15), self-help (11), and "literary" (9), whatever that means. Looking through the picture of all the books I read last year, I see that there were a fair number I slogged through, even though they weren't all that enjoyable. 

 

My 2024 in books

 

 

So, my goal for 2025 is to concentrate on books that are at least relatively well-written and fun to read. That is doable even with books I find meaningful and learn something from, which is apparent from my highest-rated books of 2024. Books in the running for my favorite read last year included: Says Who? (2024) by Anne Curzan, a professor of English and linguistics at the University of Michigan, whose new book is accurately billed as a "kinder, funner" guide to English usage; and We of Little Faith (2023), in which Washington Post contributing columnist Kate Cohen argues that there are good reasons for non-believers to openly acknowledge their atheism rather than hiding behind the more ambivalent label of "agnostic." Despite what sounds like arid subject matter, these two books succeed in being both enlightening and a pleasure to read. Ditto for another book high on my list for favorite read of the year, The Art and Science of Connection (2024) by Kasley Killam, which is full of information about why and how to connect with others to improve your "social health" and live a longer, healthier, and happier life.

 

But one of the last books I read in 2024 ended up taking the prize. I've had The Perfect Mile (2004) by Neal Bascomb on my shelf for years ($2 at the book sale!) but for some reason never got around to reading it. It tells the story of the competition to run the first sub-four minute mile among the American Wes Santee, Australian John Landy, and Englishman Roger Bannister and then, after Bannister made it there first and Landy immediately lowered the record to 3:58, the "Miracle Mile" race between Landy and Bannister at the Empire Games in Vancouver, British Columbia, in 1954. It was exceedingly cool to be able to watch footage on YouTube of both Bannister's first sub-four run and his thrilling race against Landy, where they both broke four minutes again. Both the book and the videos are as inspirational as it gets for a runner.

 

This is the full list of my 5 ⭐ reads for 2024:

• We of Little Faith (2023) by Kate Cohen
• The Fiddler in the Subway (2010) by Gene Weingarten
• The Blind Side (2006) by Michael Lewis
• Says Who? (2024) by Anne Curzan
• The Premonition (2021) by Michael Lewis
• Quit (2022) by Annie Duke
• The Art and Science of Connection (2024) by Kasley Killam
• The Perfect Mile (2004) by Neal Bascomb
  

 

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Here is a dish that’s gotten 5 ⭐ reviews from everyone in the fam who has tried it. Despite missing some significant elements that distinguish a classic Caesar salad dressing (raw egg, anchovies, Worcestershire), and adding others (tahini), it somehow does convey a Caesar-ish feel. Traditional or not, it is really tasty. Note that this will feed four people, though it may not be stick-to-the-ribs enough for some to consider it a full meal as opposed to a side/salad.

 

 

Roasted Brussels Sprouts Caesar

Adapted from Yasmin Fahr via NYT Cooking (Sept. 12, 2024)

Time: 45 minutes
 

2 pounds Brussels sprouts, washed

87 grams (6½ tablespoons) olive oil, divided
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes or ½ teaspoon Aleppo pepper flakes
Diamond Crystal kosher salt
Freshly ground black pepper
170 grams / 6 ounces (~½ of a French baguette or use some other loaf of crusty bread)
45 grams (3 tablespoons) lemon juice freshly squeezed from 1 large lemon
32 grams (2 tablespoons) well-stirred tahini
30 grams (2 tablespoons) water
1 garlic clove, grated or minced
2 tablespoons + ¼ cup grated Parmesan

    1. Place a rack in the center of the oven; heat to 425 degrees.
    2. Trim the ends of the Brussels sprouts; halve smaller sprouts and quarter larger ones. Transfer to a large bowl. Drizzle with 40 grams (3 tablespoons) olive oil, then sprinkle with the cumin and pepper flakes and season with a couple of good pinches of salt and a few grinds of pepper. Mix well, then transfer to a 13-by-18-inch (half-sheet) baking pan and spread evenly. Roast until the Brussels sprouts start to brown in spots, about 15 minutes.
    3. Meanwhile, cut the bread into ¾-inch cubes. Transfer the bread cubes to the same now-empty large bowl. Drizzle with 20 grams (1½ tablespoons) olive oil, then season with a good pinch of salt.
    4. When the Brussels sprouts have started to brown (after about 15 minutes), give them a stir and spread them out again in an even layer over the baking sheet. Sprinkle the bread cubes over the top of the sprouts. Roast until the sprouts are tender and browned and the bread is crispy and toasted (but not burned), about 8 to 12 minutes.
    5. Meanwhile, in the same now-empty bowl, whisk together the lemon juice, tahini, water, remaining 27 grams (2 tablespoons) olive oil, garlic, and 2 tablespoons grated Parmesan until smooth.
    6. When the sprouts and bread cubes are done, remove from the oven and drizzle with the tahini dressing. Sprinkle with the remaining ¼ cup of Parmesan and toss to combine. Serve promptly with more freshly ground black pepper to taste. Serves 4.