Last week I finished the first draft for my next novel. I wrote it in less than a month, so you can imagine it was an intense and tiring month. At the end, my writing energy was depleted. On top of that, I had plenty of promotional duties for My Summer Roommate scheduled. Although all this was exciting and rewarding, it was also exhausting.
After every such intense writing or editing period, I have to do something completely unrelated to writing for a few days to get my writing mojo back. This time, I finished the draft just in time for the grape picking season. Whether that was perfect timing on my or on nature’s part is yet undecided.
I spent the weekend in the vineyard, enjoying the surprisingly warm and sunny weather after the rainy summer, working with my muscles for a change, rather than my brain.
Before I return to writing and my next project, I have a winter jacket to finish for my kid. Sewing will ease me nicely back into creativity, I think.
April is the time for asparagus. Have you ever tried it? The one that grows in the wild, not the cultivated type? I have, and I love it. Its taste is a little bit bitter compared to the cultivated variety, but it has a stronger taste that is ideal in risottos, soups or omelettes. We had asparagus on our menu yesterday. I want to share two simple recipes, if you’re in the mood to cook.
The first one is for the risotto. The amounts are for two servings.
a medium bunch of asparagus
1 large onion
2 garlic cloves
200 g of rice
3 tbs of olive oil
1/2 cup heavy cream
Chop the onion and saute it on the olive oil. Once it turns translucent, add the garlic and half a minute later add the rice. Saute it for a minute, then add water (or vegetable stock, if you prefer). After ten minutes, add the asparagus, chopped into smaller pieces. Cook until the rice is done and the asparagus is still a little bit crunchy. Add the cream and season to taste. Serve with freshly grated parmesan cheese and a glass of dry white wine.
Omelette with asparagus and bacon
1 medium bunch of asparagus
6 slices of bacon
grated parmesan cheese
Whisk the eggs, add grated cheese and asparagus chopped into small pieces (reserve some whole stalks for decoration). Add salt and pepper. Fry several small omelettes in a pan. In another non-stick pan, fry the bacon and the whole asparagus stalks. Stack the omelettes one on top of the other, with slices of bacon and a few stalks of asparagus in between.
Bon appétit! 🙂
A lot of this and a lot less of writing and working. My excuse is that I had a cold and needed comfort food.