It’s been a month since the launch of my new memoir My Ikaria. The celebrations started with the book’s Melbourne launch, closely followed by the Sydney launch. There’s been some fabulous media interest, which is terribly affirming when you’ve been working on a bookish project for some years and have absolutely no idea what the reception will be when you release your little baby into the world.
Even more encouraging has been the wonderful response from readers. I’m loving the enlightening discussions the book has sparked about what it means to live well – these have affirmed for me yet again how small lifestyle changes can reap big rewards. Top points for enthusiasm goes to 60-year-old grandmother Mrs Poulos from Sydney. She wrote to me to say that My Ikaria inspired her to clear out her pantry post-Easter, helping her avoid eating all those leftover chocolate eggs. It also made her realise that her crazy, people-filled life was totally normal (and actually good for her). When she finished the book, she wrote:
Spiri, thank you for your beautiful book. Experiencing Ikaria through your words felt very real to me. You managed to capture the true heart of the Greek spirit and have given me many things think about to have a fulfilling life, to live and not to just exist.
Of course, life doesn't stop just because I’ve released a book, with family activities going at top speed as per usual, and my writing and teaching projects becoming even more plentiful. Despite the quickening pace, I have managed to keep up my Ikarian-inspired lessons: I’ve kept my task lists focused on the important stuff; I’ve still been connecting meaningfully with those close to me; I’ve managed to keep moving lots as part of my daily routines; and I’ve tried not to sacrifice sleep. Thus, I have been successfully juggling the balls. But this girl needs more than just to juggle balls. She needs to cook. And not just cobble-together-cook. I mean large-and-in-charge-comfort-for-the-soul-cook.
For some weeks now, my kids have been asking for rizogalo (rice pudding). Perhaps it’s the onset of the cooler weather at nights. Or the smell of lemon peel and vanilla that wafts through the kitchen when I cook it. Or perhaps the comforting starchiness of the rice, the creaminess of the milk. Whatever it is, they wanted it. Years ago, I discovered (and have since adapted) a recipe from a delightful book called Mamma’s Kitchen. And so, I made a big batch for our family, and another for my mother and brother. Judging by the fact that neither lasted more than a few hours in either household, I'd say it was a hit yet again.
Lately, I've been hankering for another Greek comfort recipe – Gigandes (baked lima beans). Thankfully I had a packet of these little dried white beauties in the pantry. I promptly boiled them and mixed the cooked and strained beans in with a cobbled-together sauce of vegetables, some herbs from the garden, a few cans of chopped tomatoes and a generous glug of olive oil – straight into the oven it all went. Teamed with crusty homemade bread, it’s the ultimate vegan feast. A glass of wine and I couldn’t wish for more.
Hubby George hasn’t been idle in the big batch cooking caper either – he’s been picking, baking and freezing quinces for a few weeks, making great big meat and vegetable stews for us and his parents, and bringing out the last of his homemade bread (he made 16 loaves for the book launch!) from the freezer.
All I can say is that while it’s been fun being on a bookish high this past month, it’s even more fun coming back down to Earth.
Download Marias-rizogalo (rice pudding) recipe adapted from Mama’s Kitchen: Recipes and Stories.
Read a Better Reading excerpt or buy My Ikaria.
