Thrilled to announce that my story, “Tea Parties around Nebula-55”, can now be read in Clarkesworld!
It’s a little story about food and comfort, cooking on abandoned starships, and making the best out of a doomed situation, and I love it to bits, so I really hope you’ll enjoy it! Link under the recipe!
Historically, I have not been known to write very lushly about food in English, even though sometimes it feels like that’s all I do in Romanian, so writing about food in a way that would actually make it seem appetising from the point of view of a character who can neither smell nor taste was quite a fun challenge. I will probably do it again.
Also, since the recipe they eventually settle on is a very popular traditional dish in Romania, so I thought I’d share my mum’s recipe:
VEGETARIAN STUFFED PEPPERS
7-8 bell peppers
2-3 diced onions
500 g chopped mushrooms
700 ml tomato sauce
2 tbsp tomato paste
1/2 cup rice
parsley, salt, pepper, paprika
Cook the onions and mushrooms in some oil until soft. Add the rice, the tomato paste and 1/2 cup water, let simmer until most of the water evaporates. Turn off the heat, let rest.
Add salt, pepper, paprika and chopped parsley. Cut the top of the peppers, deseed them, and keep the caps. Stuff them with the mix, put the caps back on, and arrange them in an earthen pot. (If you’ve got leftover mix, you can also stuff some tomatoes or squash and add them in.)
Cover with a mix of tomato sauce and water. Bake for 2 hours (we had a gas stove so I wouldn’t be able to tell you the temperature, but watch the stems until they darken).
Serve with a dollop of sour cream!