They say this past January was the fourth wettest on record. I guess I wasn’t around for the first three because last month was the wettest January I can remember. We were hit with a series of back-to-back rainstorms and clouds so dark and persistently low that many days it was hard to believe it was day, and not night.
However, the sun was shining in my office. My next YA, Something About Julian, is set at the beach, and the action unfolds over the month of August. Heat, sunshine and ice cream all figure prominently. My next Laura Tobias title, Blushed With Fame, is set in Spain and also takes place in summer, and I’ve been working on that too.
While I was mentally in summer mode, I accepted an assignment to write an article on Greek food and develop a couple of recipes to go with it. Right away I thought of grilled souvlaki and juicy Greek salad, taramosalata dip with warm pita, all foods I yearn for in summer.
My muse knows no season.
However, given the pouring rain, barbecuing was out of the question; who wanted to go outside? I wanted something warming, something comforting. Luckily my research turned up fasolada, the humble and delicious bean soup, which happens to be Greek’s national dish. The editor gave me the green light.
So after chopping a few vegetables . . .
And frying them up in a big pot . . .
I added my cooked beans, a jar of pasada and got things simmering. A few hours later, I was rewarded with a bowl of deliciousness.
The rain has stopped and the clouds are starting to lift . . . but even if the weather deteriorates again, I have soup in my fridge. And sunshine in my office.