Fillets of Plaice

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THE day was one of those breathless, clear, blue days that only Greece, of all countries in the world, can provide. The cicadas were zithering in the olive trees and the sea was a deeper blue, moving reflection of the sky. We had just finished a large and leisurely lunch under the twisted, pitted olives that grew almost down to the edge of the sea on one of the most beautiful beaches in Corfu. The female members of the party had gone down to bathe and left Larry and myself alone. We slouched there indolently, ferrying a giant, wicker-covered bottle of turpentine-like retsina between us. We drank and mused in silence. Anyone who thinks that when authors meet they indulge in witty exchanges and saucy badinage is sadly mistaken.

“This is a nice retsina,” said Larry at last, thoughtfully filling his glass. “Where did you get it?”

“From a little man who has a shop in one of those alleyways leading off St Spiridion Square. It’s nice, isn’t it?”

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