I am just finishing a lunch of something wonderful: bread, with
Delphi Fresh Aubergine Dip.
To see that picture, you have to scroll to the furthest right of the selection at the bottom of the page; this is the next to last one. Not that seeing a picture is helpful - it's pale brown goo. I just like the fact I have now learned how to do hyperlinks.
It's melitzanosalata. Quite a smooth one, and not too smokey - obviously mass-produced, so not perfect - but a pretty good substitute, for a raving philhellene stuck in damp, chilly London in November. The first bite filled me with memories of holdays in Greece. Sigh...
I bought it by accident - I thought I was getting two pots of hummous but I didn't check the labels properly and the second one was this. Now I'll be looking out for it.
Eating melitzanosalata is tangentially relevant to writing about the creative life, honestly. I won't go on about Proustian moments (this wan't quite of that order!) but anything that makes me think of Greece gives me an emotional boost, and an emotional boost always helps to keep the creative fires stoked. I think I must have been a Greek in a past life. Several past lives, even. Or maybe I just love the place anyway.
And it has reminded me with a little thrill of anticipation that I am off on holiday to Cyprus in just over three weeks time. I'll need to get out some lighter-weight clothes, and check I have some sun lotion to protect my now autumnally-pale skin. At the moment, the BBC website's weather page gives the conditions out there as being sunny, with temperatures in the mid-twenties C and low humidity. Good food and wine, sunshine and hopefully some birdwatching, wildflowers and a few ruins. And the hotel has an indoor swimming pool, so I'll get to go swimming even if the sea is cold (which it well may be). Heavenly.