I really want to write about the whole Jezebel ‘thinking and drinking’ fiasco, because the whole thing got me livid and torn in more ways than one. But I’m not ready to articulate why I find it so appalling just yet. My patience is also wearing thin when it comes to those flash-debates, and these days I uncharacteristically tend to come to the conclusion that people should get a life - after all, it’s just online drama.

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I recently remembered something quite odd. When interning in Canada I worked with three lovely but very different women, one of whom had started at the same time as me. She was about five years older and was quite brilliant, but for some reason I was afraid she thought of me as a bit dull. Perhaps my age, perhaps the non-flueng English, who knows. I am not sure about the details, but one day she came to the office telling me she had read my blog.

“It kind of changed my perception of you”, she said. “I did not know you were intersted in so many things, it makes me see you in a different light.”

And that, my friends, is serious food for thought. Did the fact that I was writing on the interwebs in 2003 made me somehow more interesting? Was I more articulate blogging rather than in real life? Did I not have any conversational skills, or struck her as an introvert? Who the fuck knows - and the same questions remain, even though I would say my close friends always liked me better than they liked my blog (hint: they never cared enough to read it).

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Mais, passons… Here’s yet another recipe to cheer up our horrible gloomy rainy summer evenings.

Spinach, bacon and nutmeg-filled filo pastry.

Ingredients (serves 2)

- A medium bag of spinach

- A quarter nutmeg, grated

- 4 slices of bacon, trimmed

- 3 cloves of garlic, cut in small pieces

- 2 sheets of small filo pastry for each serving

- 1/2 cup of riccotta

- cherry tomatoes to taste

And now to the cooking:

Fry the garlic cloves in a bit of olive oil , add spinach with 1/4 cup of water, and wait for the spinach to reduce. In a seperate pan, fry some bacon cut in tiny pieces and garlic. When the spinach is ready, drain the water and add the nutmeg, followed by the bacon - fry for another minute in low heat.

Take two filo pastry sheets and place them perpendicularly. Place some the spinach mixture in the middle, add a spoonful of ricotta and two halves of one cherry tomatoes. Carefully fold the pastry and fry in two teaspoon of olive oil, 2 minutes on each side, medium heat. Add salt + pepper if necessary, and enjoy.