A clarification (good news!) about Points of Departure

[pameladean]

A number of people have asked whether Points of Departure, the collection of my and Pat Wrede's Liavek stories forthcoming from Diversion Books, will be available only as an e-book, or also in paper form. I have been answering "only as an e-book," but this is wrong. There will also be a POD version available, so that people who want paper can have it.

This is particularly pleasing because the cover is profoundly gorgeous and deserves to be wrapped around a paper version of the collection.

Last time I checked, the book was supposed to come out in May. I'll keep you posted.

Pamela

Comments

[yhlee.livejournal.com]

Yay book!

OT importunate question: years ago you shared with me a delightful salmon-spinach-pasta recipe that could be prepared mostly with the help of a microwave. I have since lost the recipe and was wondering if you had it ready to hand and would be willing to share it again; if not, please disregard this part of the comment.

I hope all's well!

[pameladean]

It's a staple around here, so it's pretty much in my head.

Put a pot of water on to boil; when it does boil, put in a pound of some kind of short or wriggly pasta. We were using penne at the time but often now use rigatoni or fusilli. Macaroni is too small. We use whole wheat pasta but regular works fine.

While the water is boiling, put a pound of frozen spinach in the microwave and cook according to directions.

Peel and mince finely 3 to 8 cloves of garlic.

When the spinach is done, put the garlic into it, stir briefly, and cover the spinach so the garlic can steam a little.

Combine:

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar

When the pasta is done, mix the above with it. Add spinach and garlic. Mix well.

Add a 15-oz can of salmon, flaking it as you add it. You can make this with an equivalent amount of broiled or baked or poached salmon, but we usually don't.

Mix everything well, trying to break up large lumps of spinach and salmon.

Taste and add more soy sauce, vinegar, or olive oil as desired. I think we use different amounts now, but I'm not usually the one making it any more, so you'll have to experiment. Well, I'll ask the actual current preparer of this dish when zie has gotten up.

P.

[yhlee.livejournal.com]

Thank you so much--I'm looking forward to making it again! Someone reminded me of it and I realized I hadn't made it in quite some time, and I really love it.