8.18.11

Home again, home again, jiggity jig. If you laugh, you don't like figs.

According to The Writer's Almanac (if you're not reading it, you should - very cool) on this date in 1958, Vladimir Nabokov's Lolita was published in the U.S. to mixed reviews. Lolita is my all time favorite book. I read it for the first time in college. The opening lines captured me:

Lolita, light of my life, fire of my loins. My sin, my soul. Lo-lee-ta: the tip of the tongue taking a trip of three steps down the palate to tap, at three, on the teeth. Lo. Lee. Ta.

Wow. It's always amazing to me to see genius in action. It's a brilliant book. Highly recommended.

Hubby caught the flu whilst I was away, so I've been nursing him today, and finally settled in the the manuscript at noon.

Liz asked about the epilogue - I can say with all certainty that I am not writing the epilogue of the last Taylor and Baldwin book. Nor is it my first epilogue - almost all my books do have a semblance of post script - though THE COLD ROOM had an actual "epilogue" at the end. We usually don't use the term, simply because for some odd reason, some people don't read prologues or epilogues. Which strikes me as quite strange, because those are perfectly valid parts of the story. Would you ever skip the prologue or epilogue? I wouldn't.

But I will admit, this book is not a Taylor book. And that's all I'm going to say until after #7 comes out. : )

And to answer both Liz and Rachel - yes, I intend to rework that original manuscript as a prequel to the series, but not for another year or so. I think we all want to see how they got their start.

After the week of cake and pies and green chile and burritos and fish tacos, I need to eat clean. So this is what I had for my elevenses today:

Jamie Oliver's Pea, Broccoli & Feta Pasta Salad
(as seen in People Magazine, modified a bit)

Ingredients

• 1/2 lb. whole wheat penne
• 1 head of broccoli, cut into small florets
• 6 tsp. red wine vinegar
• 2 tsp. Dijon mustard
• 2 tsp. honey
• 5 tbsp. extra virgin olive oil
• 1/2 c. frozen peas, thawed
• 1/2 tsp. red pepper flakes
• 1/4 c. chopped fresh mint
• 1/4 c. chopped flat-leaf parsley
• 1 c. Athenos light crumbled feta cheese
• lots of sea salt and black pepper

Directions:

1. Cook penne in a pot of boiling salted (sea or kosher salt is best!) water according to package directions. Add the broccoli florets for the last three minutes of cooking. Drain and set aside.

2. Meanwhile, combine the vinegar, mustard, honey and olive oil in a small container (that has a lid) with a pinch of salt and pepper. Shake well with the lid on.

3. Toss the pasta and broccoli with half of the dressing in a large bowl. Stir in the peas and red pepper flakes and leave to cool.

4. Once the pasta is cool, add the chopped herbs and feta. Toss with the remaining dressing, add salt and pepper to taste, and serve.

Truly delicious - and good for you! Next time I make it, I'm skipping the mint and doubling the dressing.

Tomorrow is my day at Murderati - I'm talking about epiphanies!