It's been more than a month since my last post for FFwD. In normal life, this is not such a long period. In the blogosphere, though, is nothing less than an eternity. Just consider how many clicks and unique visitors I've missed during this past month of cyber inertia...
Who cares, though, really? Not me. I was on vacation and vacation for me means vacating my life and mind of all the things I do everyday. It doesn't matter if these are activities that I actually enjoy, like cooking, photography, maybe writing, I need to get away from them, forget them and rediscover them when I come back. I spent 20 days going to the beach, swimming morning and afternoon, reading Murakami's 1Q84 and sleeping, a lot... I know that this is a type of "luxury" not available to everyone, especially in these challenging times, but you have to agree that the guilt free sleep of vacation, when you don't have to get up to go to work or do any errands is priceless.
What is also priceless about vacation is that it ends. Don't frown. Take it from me, someone who's been on a non intended, semi-permanent vacation (it's really called unemployment but this word is so unimaginative and crushing) for the best of 7 years now. Vacation is meant to be short and sweet, like a chocolate fondant. A precious something that you cannot have everyday so that you savour every tiny bit of it. Even the best chocolate in the world would seem tasteless and even make you puke if you ate it by the bucket-full every day. Now that my box of Valrhona truffles finished I feel a sweet longing for them. I crave the peacefulness of midday naps in the shade by the sea. I am content, though, and wait for next year's delivery.
Today's recipe has nothing to do with chocolate, but it has everything that my family and I have been eating for the past month. Eggplants (that's aubergines in my part of the world), tomatoes, olives, cucumber, capers. It is my summer in a plate ! I loved every bit of it.