Margot Livesey

Rob Hann, Retna Ltd.

SELECTED WOEKS

The House on Fortune Street (2008)

Banishing Verona (2004)

Eva Moves the Furniture (2001)

The Missing World (2000)

Criminals (1996)

Homework (1990)

Inspiration The House on Fortune Street had several inspirations: my love of nineteenth century literature, my fascination with how people's lives change over time, a brief encounter with someone, like my character Cameron, whose desires have no place in this world.

What Keeps Me Writing? I have two very hard working sisters in Scotland; one runs a market research company, the other is the head teacher in a primary school. They are both ardent readers and when I write I'm always trying to keep them awake at night a little bit longer.

Readers Frequently Ask Was Eva, from my novel Eva Moves The Furniture, based on a real person? Yes, on my mother. I know very little about her, though, so my character is largely (and lovingly) imagined.

Books That Have Influenced My Writing Great Expectations by Charles Dickens is, as I hope The House on Fortune Street makes clear, a huge influence. My dear friend, the wonderful writer Andrea Barrett, guides both my reading and my writing. I grew up reading and watching Shakespeare, and he still remains my benchmark for character, plot, and, above all, language.

ABIGAIL'S PASTA

Makes 4 servings

Abigail's pasta is borrowed from my Edinburgh sister.

Abigail, the owner of the titular house on Fortune Street, learns to make this from her friend Dara's mother, Fiona. She whips this up the unfortunate evening when she drops in to visit Fiona and instead finds herself alone with Fiona's husband Alastair, Dara's stepfather.

I always put in more of my favorite ingredients — anchovies and pine nuts — but somehow it works out.

Note: Tagliatelle works well, but so would linguine or any not-too-chunky pasta. I'm allowing 2 ounces of pasta per person but for guests with hearty appetites, allow a little extra.

8 ounces pasta (see note)

4 tablespoons pine nuts

¼ cup olive oil

2 garlic cloves, minced

1 pound fresh spinach, roughly chopped

½ cup raisins

1 2-ounce tin anchovies (chopped if you prefer)

2 tablespoons grated Parmesan cheese

1 Prepare pasta according to package directions.

2 While pasta is boiling, toast pine nuts in a small skillet over low heat (it's easy to burn them so don't get distracted). Remove from heat and set aside.

3 In a large skillet, heat olive oil over low heat and sauté garlic for 30 seconds. Add spinach and sauté, stirring frequently until spinach is soft and almost completely cooked. Add raisins and stir for a couple of minutes. Remove from heat.

4 Place cooked pasta in a serving dish. Add spinach to cooked pasta and toss. Stir in anchovies (they dissolve but leave a nice sharp taste). Sprinkle with pine nuts and add Parmesan cheese (I always go a little overboard on this). Serve with good bread and lively conversation.

DARA'S CARROT AND GINGER SOUP

Makes 6 servings

From The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins (Workman, 1985)

Dara makes this soup for her father soon after she moves into the garden flat in The House on Fortune Street. She hopes this delicious soup will both make the flat seem more like home and impress her father with her adult competence.

6 tablespoons butter

1 large yellow onion, chopped

¼ cup finely chopped fresh gingerroot

3 garlic cloves, minced

7 cups vegetable stock

1 cup dry white wine

1½ pounds carrots, peeled and cut into ½-inch pieces

2 tablespoons fresh lemon juice

Pinch of curry powder

Salt to taste

Ground black pepper to taste

Chopped chives or parsley, for garnish

1 Melt butter in a large stockpot over medium heat. Add onion, ginger, and garlic and sauté for fifteen minutes.

2 Add stock, wine, and carrots. Bring to a boil, reduce heat, and simmer, uncovered, over medium heat until the carrots are very tender, about 45 minutes.

3 Purée the soup in a blender or food processor until smooth (Dara, in London, would have used a mouli).

4 Return to pot, and season with lemon juice, curry powder, and salt and pepper to taste. Garnish with chives or parsley. Serve hot or chilled to appreciative family members and friends.