Éclairs and Growing Apart

by Libby

“Do you think people change?” Myrna, the éclair on its way to her mouth, paused. Lowering the pastry she looked at the Chief Inspector with clear, searching eyes. (A Trick of the Light, Kindle, p.244)

Gamache has just had a conversation with Beauvoir about the breakdown of Annie's marriage. He is trying to understand it. And given Jean-Guy's personal circumstances, it was inevitable Gamache would seek his counsel, trying to make some sense of it.

So what happened?” Gamache asked. “Did you change? Did Enid? Something changed.” Beauvoir looked at Gamache with surprise. The Chief was genuinely perturbed. (A Trick of the Light, Kindle, p.237)

How easy is it to grow apart in a relationship, particularly a long-term one? Pretty easy I think without some effort. Who isn't familiar with the old adages, 'relationships aren't easy', 'you have to work at relationships, nurture them'?

I think most couples struggle with 'compatibility' at some stage/s in their relationship. Feelings of 'not quite fitting with each other' are inevitable over the years as we change and grow, and not always at the same times and in the same ways. Sometimes a spouse can be left behind. It can be a temporary transition or a symptom of growing distance in a relationship. Over time feelings of being stifled or resentful can emerge. Loneliness and distance can ensue.

Living with another person can be very hard and demands commitment by both to keep balance and fairness and joy in the mix. The commitments and responsibilities and changing dynamics of our busy lives, taking the other one for granted and even complacency can get in the way and at times create distance in a relationship. And then there's the niggling and arguments over inconsequential things that fuel frustration and resentment. There is the inevitable tension between your self-identity and theirs, and perhaps times of tip-toeing around the other person's ego and needs. It can all contribute to changing perspectives, losing interest in each other and an emotional disconnection, a loss of intimacy, closeness. It makes me think of a detached Beauvoir retreating to his basement, away from Enid.

When you drift apart, you either want to commit to closing the gap, do nothing about it, or end the relationship.

Acknowledging that there is a problem, the changes you see in your relationship and yourselves, is an obvious start. It's a desire to change, a commitment to persist, get closer, have deeper conversations (which may have become superficial dealing with the daily mechanics of life), about your innermost thought feelings and aspirations. How to reconnect where there is an emotional disconnection? Easier said than done at times!!! It can be difficult expressing your deepest feelings and needs when you've grown apart.

How easy is it to lose the ‘spark’ in a relationship when we take the other one for granted, and lose sight of each other's unique qualities? It’s a matter of striking a balance between your individual interests and those which you have in common, making some effort to nurture your individuality but also invest time and effort in each other.
And you just have to find the laughter, the fun, the lightness of being. Gamache and Reine-Marie's relationship throughout the series is epitomised by their ability to do this. Even as they consider the thought that Annie has perhaps found someone else they are naturally playful with each other.

“Armand,” she’d asked, ... “What would you have done if you’d been married when we met?” ... “God help me,” he finally said, turning to her. “I’d have left her. A terrible, selfish decision, but I’d have made a rotten husband after that. All your fault, you hussy.” Reine-Marie had nodded. “I’d have done the same thing. Brought little Julio Jr. and Francesca with me, of course.” “Julio and Francesca?” “My children by Julio Iglesias.” “Poor man, no wonder he sings so many sad songs. You broke his heart.” “He’s never recovered.” She smiled. “Perhaps we can introduce him to my ex,” said Gamache. “Isabella Rossellini.” (A Trick of the Light, Kindle, p.242)

Where such a commitment can't be made, where there is no point in trying to work at or salvage a relationship, where you no longer fit with the other in any meaningful way, the relationship will invariably have run its course.

“Suppose you and Dad had been married to different people when you met,” Annie finally asked, looking them square in the face. “What would you have done?” They were silent, staring at their daughter. It had been, thought Gamache, exactly the same question Beauvoir had recently asked. “Are you saying you’ve met someone else?” Reine-Marie asked. “No,” Annie shook her head. “I’m saying the right person is out there for David and for me. And holding on to something wrong isn’t going to fix it. This will never be right.” (A Trick of the Light, Kindle, p.241)

You can't help holding up a mirror at different times, maybe when you turn 30, 40, 50, 60, retire ... and take stock of your life, and how things fit. Whether this is the life you imagined for yourself, weighing up the positive and negative aspects of a relationship and all those questions of compatibility, and even fundamental differences that may have become more obvious over time. And when things are insurmountable, sometimes it's an event or emotional trigger that hastens the ending of a relationship as in the case of Beauvoir and Enid. Do you wonder if Enid was also taking stock of her relationship with Beauvoir or whether she was taken by surprise? Regardless, there is always pain when a relationship ends.

“You said the raid on the factory was what finally made you decide to separate from Enid.” Beauvoir nodded. That much was the truth. “I wonder if it had the same effect on Annie.” “How so?” “It was a shattering experience, for everyone,” said the Chief. “Not just us. But our families too. Maybe, like you, it made Annie reexamine her life.” (A Trick of the Light, Kindle, p.242)

Then this:

“Are Annie and David growing apart?” “She didn’t say anything to you?” Beauvoir shook his head. His brain sloshing about in there. With only one thought now. Annie and David were growing apart. (A Trick of the Light, Kindle, p.237)

I've got to admit to being quite excited at the prospect and laughed at the thought of Beauvoir's sloshing brain! This was rather a favourite part of the book for me. So many revelations in this one exchange between Gamache and Beauvoir, including the fact that Beauvoir had loved Annie since three years previously. Didn't we all want this to end well for him?

Orange and ruby grapefruit éclairs

 

Myrna's eclair was never described but this is my take on it.

I've made choux pastry many times before but never éclairs. I actually had to buy a pastry bag and  a larger size piping nozzle for the pastry shapes. But I'm glad I did as these éclairs were easy to make and I ended up with quite a scrumptious dessert to take to a friend's dinner party.

Éclairs can  simply be filled with cream and topped with icing. But for dessert a filling of orange crème pâtissière (pastry cream) made even more tangy with orange and ruby grapefruit curd, some whipped cream and a sprinkling of walnut praline is a nice indulgence. Particularly since the top of the eclairs were dipped in chocolate ganache. Double yum!! The crème pâtissière, curd and ganache can be made a day or two before you bake the pastries.

I chose oranges and ruby grapefruit (sweeter tasting than the yellow grapefruit) for the flavouring as they were at peak ripeness in my garden.

This recipe made twelve éclairs.

Choux pastry

 

I find it easier to make this pastry by hand but you can also use a food processor when it comes to adding the eggs to the dough. The baking process is about getting a good rise and colour, and then drying them out for a crisp shell.

60g/2.5oz unsalted butter

3/4 cup of water

pinch of salt

130g/4.5oz plain flour, sifted

3 large free range eggs, lightly whisked

1.  Preheat the oven to 220C/430F

2.  Put the butter, salt and water in a saucepan and bring to the boil, ensuring the butter melts before boiling point is reached.

3.  Remove from the heat and add all of the sifted flour. Stir vigorously with a wooden spoon to combine.

4.  Return the saucepan to the stove and medium heat and cook the dough for a couple of minutes, stirring continuously until it comes together.

5.  Remove the saucepan from the stove and beat in a third of the whisked eggs until completely absorbed into the dough.

6.  Add another third of the eggs and beat into the dough until absorbed.

7.  Add as much of the remaining whisked egg to ensure a soft glossy dough that holds its shape.

8.  Allow the dough to cool and then spoon into a pastry bag with a 15mm/0.6 inch piping nozzle.

9. Line a baking sheet with baking paper securing the sides with a smear of butter.

 

10.  Pipe 12x10cm/4 inch lengths, spaced generously apart.

11.  Bake for 10mins at 220C/430F, then reduce the oven to 180C/350F for another 20-25 mins.

The choux pastries are ready when they are puffed and brown.Switch off the oven, and open the door a third of the way. Leave the pastries to dry out for 15 mins. You can aid the drying out by making a small incision with a knife at the end of each pastry. 

12.  Cool on a wire rack.

Orange and ruby grapefruit curd

 

This is a rich citrusy curd with a buttery, soft texture that can be cooked quickly on the stove top. It makes about 2 cups of curd. I store it in a lidded glass container in the fridge. It's usually gone within a week!

4 large egg yolks, free range

2/3 cup of caster/superfine sugar

60g/2.5oz unsalted butter, diced

1tbsp of orange and ruby grapefruit zest

100ml/3.5fl oz of freshly squeezed orange and ruby grapefruit juice, strained

1.  Whisk the egg yolks and sugar until pale and creamy.

2.  Combine with the butter, juice and zest in a saucepan over medium heat.

3.  Stir continuously and bring to a simmer.

4.  When it starts to bubble remove from the heat. Continue to stir.

5. Cool and store in sterilised jars in the fridge.

Orange crème pâtissière

 

Crème pâtissière is a traditional filling for many sweet pastries. I added orange zest and a little orange liqueur to ramp up the citrus flavours in the éclairs.

1 cup of full cream milk

2tbsp of orange zest

3 egg yolks, free range

50g/1.75oz caster/superfine sugar

20g/0.75oz cornflour/cornstarch

2 tbsp Grand Marnier

1.  Combine the milk and orange zest in a saucepan over medium heat and slowly bring to a simmer, then remove from the heat.

2.  In a bowl, whisk together the eggs, sugar and cornflour/cornstarch until thick and creamy.

3.  Pour on the hot milk and zest and whisk all the ingredients until smooth.

4.  Transfer the mixture to the saucepan and cook over a medium heat. Stir continuously as it thickens and comes to the boil.

5.  Remove from the heat and continue to stir until it cools down. 

Note: If your crème pâtissière is a little lumpy don't worry. Just blitz it in a food processor or blender and it will be silky smooth in seconds.

6. Scrape into a glass bowl, and cover and refrigerate when cool.

Cream and walnut praline

 

A little bit of cream adds a lighter note to the éclair filling. And the walnut praline packs a bit of crunch and flavour punch. Follow the recipe for pecan praline in this earlier post:

Maple Syrup Taffy and Old Quebec City 

3/4 cup pure cream, lightly whipped to hold its shape, and unsweetened

2/3 cup of chopped walnut praline

Chocolate ganache

This deep rich chocolate, not-overly-sweet topping is the perfect companion, I think to the éclair fillings. 

This recipe will provide you with plenty of left over ganache to cover a cake or fill little tartlets, topped with crème fraîche and a sprinkle of praline. 

So many possibilities, including eating it by the spoonful for a chocolate hit!!

 

160g/5.5oz couverture chocolate* -- I used Valrhona (66% cocoa mass)

125ml/4fl oz of pure cream

*You can find out more about couverture chocolate in this post: Hot Chocolate and Regret

1.  Chop the chocolate into small pieces.

2.  Heat the chocolate and cream together over gentle heat until the chocolate melts, stirring continuously.

3.  Remove from the heat and beat until it thickens and is cool.

4.  Store in the fridge until ready to use. Warm very slightly to soften for dipping the pastry tops.

Decoration

 

I love to make glacé oranges and cumquats using fruit from the garden. They last for many months stored in the fridge in their syrup. They are great for flavour and decoration. 

I also often pick flowers from the garden to use in salads or to decorate sweets. For the éclairs, in keeping with the orange theme, I used glacé orange and calendula (pot marigold) petals.

small wedges of glacé orange

petals from an edible flower (eg calendula)

Assembling the éclairs

 

1.Fold one cup of the orange and grapefruit curd into the orange crème pâtissière until well blended.

2.  Cut the éclairs in half lengthways with a sharp knife. Gently scrape out any soft dough inside.

3.  Fill the bottom half of each pastry, generously with the crème pâtissière and curd mixture.

4.  Spoon on a layer of whipped cream.

5.  Sprinkle walnut praline over the cream.

6.  Dip each pastry top into a small bowl of soft chocolate ganache, to form a smooth even layer.

7. Place each top on its bottom.

8.  Top with glacé orange, calendula petals or whatever you choose.

9.  Refrigerate until required. Serve slightly chilled

Don't even bother with a cake spoon and fork. Fingers and a napkin do these éclairs far more justice!

Bon appetit!

Shandies and Friendships with Special Obligations

by Libby

Olivier was standing within inches of her, holding two glasses. ... “Shandies,” he said. “Made with ginger beer and pale ale, as you like them.” Clara looked from him to the glasses then back to Olivier ... remember(ing) the look they’d exchanged while kneeling in the corridor of the Musée d’Art Contemporain. (A Trick of the Light, Kindle, p.56)

Once again Olivier has come to Clara's aid, a filter for the turmoil and angst she is experiencing. He's quietly there.

Olivier, more than any other of her Three Pines 'family', empathises with those feelings of being shaken to the core, feeling alone and isolated by an experience amidst confusion, anger and powerlessness. Clara is isolated by circumstances not of her own making. The murder of a former friend just as her art is hitting dizzy heights has stolen attention away from her. Olivier on the other hand feels isolated by circumstances of his own making, having compromised his close friendships through deceit and betrayal. But he's working hard on fixing that and so are his friends...well maybe except for Ruth!

“What makes you think we haven’t forgiven you?” asked Clara. “Well, Ruth for one.” “Oh, come on,” laughed Clara. “She’s always called you a dick-head.” “True. But you know what she calls me now?” “What?” she asked with a grin. “Olivier.” Clara’s grin slowly faded. (A Trick of the Light, Kindle, p.56)

As both Clara and Olivier try to reassure each other, it made me think of the unspoken bond that lies in certain friendships. These are the ones that go beyond shared experiences and pleasure in others' company. Louise Penny always leaves me considering the power and security of friendships, the qualities in relationships, and notions of belonging. And I seem to write about it quite a bit.

But I was also a tad distracted by the ginger beer shandies. It took me by surprise as I've only ever known a shandy to be a mix of beer and lemonade. So loving all things 'ginger', I had to give it a try. Bitter, sweet and warm and spicy notes come together in this shandy. So it was an apt accompaniment for this scene...given the feelings and emotions in Clara's and Olivier's conversation about anger, isolation, fear of not being wanted, letting go, forgiveness, and friendship.

So many themes at work here! But the thing that struck me most about Clara and Olivier in this scene was a friendship where there was truth and honesty and a level of self disclosure underpinned by a bond of trust (well, Olivier is working hard to regain it) and intimacy. Olivier was able to confide in Clara, like no other.

“I haven’t even told Gabri this, I didn’t want to hurt him, didn’t want him to take it the wrong way. When we were walking toward the bistro I almost stopped. Almost asked them to drive me somewhere else, anywhere else.” “Why?” Clara’s voice had dropped to a whisper. “Because I was terrified. More afraid than I’d ever been in my life. More afraid even than in prison.” “Afraid of what?” ... “I was afraid you wouldn’t want me back. That I wouldn’t belong anymore.” Olivier sighed and dropped his head. His eyes stared at the ground, taking in each blade of grass. “Oh, God, Olivier,” said Clara, dropping her shandy onto the newspapers, where it fell over, soaking the pages. “Never.” “Are you sure?” he asked, turning to her. Searching her face for reassurance. “Absolutely. We really have let it go.” (A Trick of the Light, Kindle, p.58)

Anyway, it made me think about friendships and consider those deeper friendships where special obligations are implicit. I don't mean obligations that are an explicit promise to a friend (although that might apply) but rather a deep and genuine commitment in the relationship, that goes beyond mutual care and affection and a desire to help each other. It's being bound to and loving a friend for their own sake, their goodness, and having a deep caring for and identification with them. 

These are the friends, even with our differences, with whom we mirror each other, and extend each other, where we are loved for our own sake and do so in return, where we give and forgive. These are the ones in whom we can confide, and pretty much share our innermost thoughts and fears, and offer the same in return. While they are small in number they are large in impact in our lives. And you wouldn't think twice about putting their interests ahead of your own when needed, pretty well dropping everything or changing your schedule or taking a detour to be there for them, whether it is to provide support or comfort, or just the need for each other's company. Belonging.

I've come to appreciate this so much more as I've got older and the noise in my life has lessened. Lives can be so noisy and episodic, so full of family and work and even struggle that friendships sometimes get ignored in the mix or put in the background, or are just transient. Deep and caring friendships where there are those special obligations, are the product of time and commitment, and intimacy. You have to be open to them. But the rewards are so life-affirming! And I'm grateful and very comforted that I have come to realise such friendships, few though they may be. It's enough...and it's everything.

Ginger beer shandies

 

Well, I've got to applaud Clara's good taste in shandies! Ginger beer and pale ale are a perfect match. Talk about a  balance of flavours -- the light sweetness of the malt and bitter aftertaste from the hops in the ale with the spicy warmth of the ginger beer. I like a 'bitter' taste. It adds so much complexity to a cocktail of flavours. It's that bitter note through a range of fruits and herbs that is found in so many Italian aperitifs that use Campari or Aperol, vermouths or amari. I love 'mixing' with them all!

I think Clara and Olivier's relationship is a bit like this shandy. Coming together, each bringing something different, but together finding a balance.

This recipe makes two large shandies, with a 50/50 mixture. The pale ale is poured first so that a foamy head will form. A head helps to release the flavours in the ale. If the ginger beer is poured first, a head doesn't form, so I discovered! When making this shandy it's worth noting that ginger beer is a brewed (fermented) product and not to be substituted with ginger ale, which is just carbonated water flavoured with ginger.

375ml/12.5 fl oz of chilled pale ale

375 ml/12.5 fl oz of chilled ginger beer

1. Chill two large glasses in the fridge or freezer, ahead of time.

2. Pour cold pale ale into each glass, dividing it equally between them.

3. Add the ginger beer equally to each glass.

Santé!

What to eat with shandies?

 

I always need to accompany an alcoholic beverage with a bit of food. Ginger beer shandies go perfectly with Asian-inspired food. So prawn balls were the go! Although with less time on my hands I probably would have served some spicy nuts.

Prawn balls and snow peas (mangetout)

 

These prawn balls are really quite versatile and convenient. I serve them as a snack or starter with one or two dipping sauces. They are also great in a broth with noodles, fresh Asian herbs and flavourings. The prawn mixture can also be used to fill wonton wrappers, then steamed, poached or deep fried and served with a dipping sauce. The prawn balls can be prepared the day before and cooked just before serving or cooked earlier and served at room temperature.

 

Prawn balls 

300g uncooked prawns, shelled and deveined

1 tbsp finely chopped root ginger

1 clove of garlic, finely chopped

a few sprigs of fresh coriander/cilantro, finely chopped

1 spring onion, finely sliced and chopped

1 tsp oyster sauce

½ tsp sesame oil

1 egg yolk

1/3 cup soft breadcrumbs

peanut oil for frying

1. Soak up any moisture on the prawns with paper towel.

2. Chop the prawns into small pieces or briefly pulse them in a food processor (the texture should not be smooth) and place in a bowl.

3. Add all the other ingredients, except the peanut oil, and combine well.

4. Shape spoonfuls of the mixture into bite-sized balls and place on baking paper on a plate or tray. Makes 16 balls.

5. Refrigerate covered until required.

6. Heat 2-3 tablespoons of peanut oil in a frying pan over medium heat. When hot add half of the prawn balls and fry, turning them until golden and cooked through. Takes 3-4 minutes.

7. Place on a plate lined with paper towel to soak up any excess oil. Cover with a piece of foil and keep warm.

8. Add more oil to the pan, heat and then cook the remaining prawn balls.

Stir fried snow peas (mangetout)

generous handful of snow peas (mangetout)

1 tbsp of peanut oil

3 tbsp of chicken stock

1. Heat the oil in a frypan over medium heat

2. Toss in the snow peas and stir fry.

3. Add the chicken stock and stir the peas until the stock has reduced and the peas are cooked but with a crunchy texture.

Dipping sauce

3 tbsp fish sauce

2 tbsp rice vinegar

2 tbsp lime juice

1 tbsp sugar

2 tbsp water

a little finely sliced red chilli 

1. Prepare the dipping sauce by combining all ingredients. Taste and adjust the balance of flavours. 

2. Pour into a serving dish and set aside.

Spoon the prawn balls onto a serving plate with the snow peas. Scatter sprigs of fresh coriander (cilantro). Serve with the dipping sauce.

Cucumber Soup with Mint and Melon...and the frog in the frying pan

by Libby

... Olivier had prepared something special for Beauvoir to take back for the four of them. And so the Inspector had returned with a chilled cucumber soup with mint and melon, a sliced tomato and basil salad drizzled with balsamic, and cold poached salmon. (A Trick of the Light, Kindle, p.51)

In the midst of this bucolic setting of Clara Morrow's garden with the river and forest beyond, a murder has been committed. Twenty feet from where Gamache, Beauvoir and the Morrows sit having an alfresco lunch, a forensic team investigates the site where Lillian Dyson, a former friend of Clara's, has been murdered. It is a bizarre juxtaposition.

And it's little wonder at Clara's contrary reaction when she is forced to dredge up the details of a painful episode in her life, a captive once again in her relationship with Lillian.

She took a sip of the cold, refreshing soup. She wondered if she really should be quite this hungry. And, oddly, when the body had been an anonymous woman Clara had lost her appetite. Now that it was Lillian she was ravenous. (A Trick of the Light, Kindle, p.51)

In Still Life we first learn of Clara's vulnerability, how her experiences of being intimidated and excluded as a child left her feeling inadequate and powerless. Now we learn that into that void had come Lillian, to champion Clara, support her. But it eventually came at a cost. Clara's need for approval and acceptance, the promise of Lillian's friendship and fear of losing it was a seedbed for Lillian's control. She was a grade 'A' manipulator and Clara a prime target with her self-worth being so dependent on Lillian. Though the relationship seemed to start well for Clara, over time it became one-sided, troubled and eventually toxic.

Some of this struck a chord with me, particularly thinking back to those adolescent years when so much was invested in the approval of friends and peers, at the same ghastly time as trying to grow into your headspace and body. I can think of instances of dancing to someone else's tune to be accepted as part of the group, or as a favoured companion. Cringe worthy when you look back, wanting to be one of the 'cool kids' but lacking a bit of self-esteem, so unable at times to resist currying favour of those with a seemingly strong power base. Fortunately it was a relatively short-lived thing. Somehow I matured enough to see through a friendship that was essentially on one person's terms with questionable motives. I guess my investment in any friendships at that time was quite insignificant compared to the worthwhile capital invested in some later friendships that have returned it in kind.

Clara, however, had very early on made a big investment in her friendship with Lillian. By the time she realised the imbalance in it, the deception and coercion, her behaviour and actions were already largely in response to Lillian's wants and needs. At the mercy of Lillian's emotional blackmail, Clara was variously made to feel shame and guilt, and subjected to blame, anger and threats.

Lillian's greatest retaliation (because her control was under threat) was in response to Clara starting to find her voice and becoming empowered through the creativity in her artwork. Surely it was Clara's need to please and her own fear of conflict, rejection and abandonment that remarkably led her to change her style of art at Lillian's insistence. Clara's self doubt and therefore inability to trust her own judgement played straight into Lillian's hands. And somewhere beneath the facade were Lillian's own insecurities. This is, sadly, the story of manipulation. Eventually a brutal act of betrayal, Lillian publicly and scathingly criticising Clara's art, brought an end to the toxic relationship.

Clara could still feel the quaking, the rumbling, volcanic fury. Their friendship had been blown to smithereens. No piece large enough to even examine. Impossible to mend. But what did rise from the rubble was a deep, deep enmity. A hatred. Mutual, it seemed. (A Trick of the Light, Kindle, p.47)

Fortunately she was finally able to assert some control and be true to herself. But is it little wonder all these years later, given Lillian's intrusion on her life again, that Clara still feels enmity towards her?

In spite of her well-earned success and acclaim as an artist, Clara is reduced to bitter feelings of resentment that Lillian has once again been a 'despoiler', robbing her of the triumph of her professional success, forcing her to relive the calculated betrayal that destroyed their friendship.

Perhaps in some cases distance doesn't give perspective. After a twenty year hiatus, Clara's judgement of Lillian and her intentions, remains unchanged, suspended in time. And now Lillian lies in her garden.

Ding, dong, thought Clara. The witch is dead. (A Trick of the Light, Kindle, p.53)

After such an arduous journey to artistic success, Clara's feelings of resentment, and even rage towards Lillian and what she has yet again stolen from her, are understandable. Myrna knows this -- Myrna, who is the friend that friendships can be judged by, where there is balance and openness, a sense of affinity and mutual respect and support. Why settle for less? We all need a Myrna in our life!

“...she ruined your big day.” It was a statement. And it was true. She had. Lillian herself, it must be admitted, had not had a great day either. (A Trick of the Light, Kindle, p.80)

While Clara tries to explain her bitterness based on her manipulated relationship with Lillian, Myrna provides wise counsel likening it to 'the frog in the frying pan', and acknowledging her eventual assertiveness.

"... if you put one into a pan at room temperature then slowly raise the heat, what happens?” Clara thought about it. “It’ll jump out when it gets too hot?” Myrna shook her head. “No.” She ... leaned forward again, her eyes intense. “The frog just sits there. It gets hotter and hotter but it never moves. It adjusts and adjusts. Never leaves.” ... “You stood up for yourself. For your art. You left. And she hated you for it.” (A Trick of the Light, Kindle, p.81)

To complete the episode Louise Penny helps to assuage our feelings of hurt and disappointment for Clara's situation with Myrna's heartwarming, albeit cryptic, quoting of the headlines from the New York and London Times' art reviews to her, lauding her work.

“Hope takes its place among the modern masters.” ... “Clara Morrow’s art makes rejoicing cool again.”

Balance is restored. Aren't true friends more than not the bearers of good news, and regardless, leave us feeling better?

There's much to value in this episode, not least Louise Penny's use of humour as counterpoint to  the grim reality of traumatic events. I suppose from Clara's perspective it seems pretty black and white. But Louise Penny reminds us, as the story evolves, that people are capable of change, or at least can learn how to get back in touch with that better part of themselves. Clara comes to appreciate this, too.

The delicate, summery flavours of the lunch at the crime scene are a stark contrast to the dark feelings of turmoil experienced by Clara. I chose to make the soup as I was curious about what flavours would work well together and how best to judge the right balance between them. It's always enjoyable experimenting with ingredients and exploring flavour possibilities. Cucumber and honey dew melon blitzed together make quite a refreshing drink, but to put them together in a soup a few other key ingredients are needed to lift flavours from the bland to more interesting and tasty heights.

Cucumber Soup with Mint and Melon

 

This delicate, tangy soup, served at room temperature or slightly chilled, is perfect for a warm day and is all about fresh seasonal ingredients. It is quite delicious and reaches more complex heights with a lime and cardamom yoghurt topping and a little 'quick' cucumber pickle.

Simply made in a blender until it has a silky-smooth consistency, the trick to this soup is to balance the flavours as you make it. A very sweet melon, for example, might mean that you need a little more acidity so add more lime juice or rice wine vinegar. Extra ginger or a little more white pepper brings a more spicy note to the soup. The flavour of the soup will come alive by getting a balance between spiciness, sweetness, sourness and saltiness.  That is why tasting it, as your make it, is so important.

The thicker consistency and stronger flavour of Greek yoghurt adds a creamy texture to the soup and contributes to a more savoury flavour. If you prefer a creamier, thicker soup, then add more yoghurt. All the liquid you need in the soup comes from a thorough blending of the ingredients. Don't be tempted to add water as this will dilute the flavours considerably.

This recipe will serve four for lunch, or six as a starter for dinner.

 

1 long Lebanese cucumber

1 honeydew melon

2 tbsp fresh lime juice

several sprigs of mint, stems removed

1tsp of finely grated root ginger

2 tbsp rice wine vinegar

1/2 cup Greek natural yoghurt (creme fraiche can be substituted)

1/2 tsp sea salt flakes

1/2 teaspoon ground white pepper

1. Peel and deseed the cucumber and melon and chop into small pieces.

2. Blend the cucumber and melon together until liquified. Taste for sweetness.

3. Blend in 8-10 small mint leaves and taste.

4. Add the ginger and lime juice and blend.

5. Add the rice wine vinegar. Blend and taste. Add a little more rice wine vinegar, if required, to add a sharper note to the soup.

6. Blend in the Greek yoghurt and check the soup for a light creaminess. Add more if desired.

7. Bit by bit, season the soup with salt and white pepper and taste.

 

Lime and cardamom yoghurt 

This provides a zingy, aromatic and creamy topping for the soup. Generous dollops of this are a nice contrast with the thinner, silky consistency of the soup.

2/3 cup Greek natural yoghurt

1-2 tbsps of fresh lime juice

finely grated zest of 1/2 lime

1/4 teaspoon of ground cardamom

1. Sprinkle the lime zest and cardamom over the yoghurt and mix in. I cracked open half a dozen green cardamom pods in a mortar, removed the husks and then finely ground the seeds. This releases a wonderfully fresh and warm, aromatic flavour.

2. Mix in the lime juice, one tablespoon at a time, until the yoghurt has a slightly softer consistency. Taste and adjust the balance of flavours if required.

Quick cucumber pickle

This is a surprising sweet and sour addition to the soup that lifts it an extra notch, and is made in no time at all. So don't leave it out.

8-12 paper-thin slices of Lebanese cucumber

2 tbsp rice wine vinegar

scant tsp of sugar

1. In a small bowl dissolve the sugar into the vinegar.

2. Add the cucumber slices and mix in well. Set aside.

Serving the soup

Pour the soup into bowls. I prefer serving it at room temperature as chilling it tends to mask some of the more subtle flavours. Top each bowl with a generous tablespoon or two of the lime cardamom yoghurt, and slices of cucumber pickle. Finish with a small sprig of fresh mint.