05 April, 2017

Is there a support group for my addiction?

What did we do before Post-Its? Is there a Post-Its Anonymous I can join?

Like many (most?) writers I always carry a small note book in my purse to jot down those priceless ideas that pop into my mind at inopportune moments. When I'm home, however, I tend to use pads of sticky notes—probably because they take up less room than having a notebook in every room of the house.

This has led to a rather unfortunate decorating style, or lack thereof. Sticky notes adorn the table next to the couch, the wall next to the commode (don't ask), and the bed stand, not to mention the refrigerator.

At one point, I even tried color-coding the notes: blue for plot, green for dialog, yellow for description, etc. I gave that up when I ran out of blue Post-its and grabbed whatever colour was at hand leading to a total breakdown of my system. Since then I've managed to control my OCD and use whatever colour is nearest. So proud of myself.

Some people are more organized and can actually develop an entire plot using Post-Its. I can only imagine the chaos if I tried that. (Example below is NOT mine!) But I do use small ones to mark passages in books I want to reread/save.

I love my Post-Its.  I love buying them in different sizes and shapes. I love using them even if it takes me forever to sort and transcribe them.  I just plain love them.

Now if I could just afford to buy stock in 3M, I'd be rich, too.

28 March, 2017

Must Haves for Writers

Some "must haves" for aspiring writers are obvious—a computer or pen and pad, a good dictionary, a Chicago Style Guide—but I'm thinking more of personality traits.

I've been writing seriously for about eight years now. I've finished two mysteries (the first being totally useless) and I'm working on two others. So far, I've received a large number of rejections and not a single agent has jumped at the opportunity to sign me up. No surprise there, but it does highlight a special writer need: perseverance.

The dictionary defines perseverance as "steadfastness in doing something despite difficulty or delay in achieving success."

Sounds about right. Writing is hard work and it takes time, both to complete the writing (and never ending editing) and to find an editor or publisher. Louis L'Amour received 200 rejections before a publisher took a chance on him. It took J.R.R. Tolkien 12 years to write Lord of the Rings. And just remember how long it took JK Rowlings to get published.

Sure it would be nice to be an overnight wonder, a first-time-out-of-the-box NY Times bestseller, but that isn't reality for most of us.

So here's my daily mantra: Don't let the bastards get you down. 

Now get back to your keyboard!

04 January, 2017

New Year Goals

Everyone is familiar with New Year's resolutions -- and how quickly they get broken or forgotten -- so this year instead of resolutions I've made goals, goals with no set timetable, just something to achieve.

One of those goals is to simplify and declutter my life, starting with my office and computer.  Between them, my hard drive and filing cabinet have over 4,000 untested recipes.  A staggering number, but one I hope to whittle down by both cooking and simply admitting that "I'm never going to make that!"

So my goal for 2017 is to try at least 2 or 3 new recipes each week, to toss the bad ones, and share the good ones.

I started the year with a tomato soup which was pretty ghastly, so that recipe went straight into the trash.  My second "taste thrill," as new recipes are know in our family, was a cheddar chive scone.  Delicious and easy.

I hope you'll check back here occasionally and try out some of my successes.  And maybe have a good laugh at my failures.

Cheddar-Chive Scones
2 cups     unbleached all-purpose flour  
1 tsp    salt  
1 Tbsp   baking powder (make sure it isn't expired!)  
2 tsp    sugar  
4 Tbsp   cold butter, cut into small dice  
1 cup    coarsely grated extra-sharp cheddar cheese  
1/2 cup    snipped fresh chives  
1 cup
heavy or whipping cream, divided  

1 Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with Silpat mat.
2 Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is crumbly, but with some of the butter remaining in larger pieces.
3 Mix in the cheese and chives until evenly distributed.
4 Add ¾ cup of the cream and stir just to combine. Do not overwork as that will make the scones tough.  Squeeze a small amount of dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add additional cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5 Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
6 Brush the scones with a little cream, if desired.  The cream helps the scones to brown.
7 Bake the scones for 22 to 24 minutes, until they're golden brown. Remove from the oven, and cool on the pan. Serve warm, or at room temperature.
Makes 8 large scones

Make ahead Tips
Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap each one individually in plastic wrap and store in an airtight plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
Baked scones may also be wrapped in a damp paper towel and reheated in a microwave for 1 minute at 50% power.

09 December, 2016

Eat or Dine?

One of the book groups I belong to reads "food lit" — primarily memoirs and novels focusing on food and cooking.

The other day we had a lively discussion on the sad fact that while it may take the cook two days to prepare a wonderful meal, it only takes 15 minutes for the guests to eat it.

One woman remarked that it was the difference between "eating" and "dining." When you go out because you're in a hurry or don't feel like cooking, that's eating out; but when you want to celebrate food and enjoy good company, that's dining out.

Remember when you used to dress up in heels or a suit to go to a restaurant? When cell phones didn't buzz and jiggle their way across the table? When waiters didn't start grabbing plates before you took your last bite?

The truth is that in today's busy, busy world most of us have forgotten the joy of sitting around the table, eating and conversing (yes, actually talking without Bluetooth earpieces) with friends and family.

When I was a child, my parents had dinner parties where they and their friends could spend an hour or more at the table, eating and discussing current events, memories, and the trials of tribulations of raising kids--even politics. Meals were a social event, not a necessity of life to be dealt with as quickly as possible.

As the holidays approach, maybe we should all turn back the page and not only enjoy the wonderful food, but also treasure the moment . . .

 . . . and leave the cell phone at the door.

22 November, 2016

Even if it hurts . . .

When I started writing many, many moons ago, a friend told me to enter contests even if I had no hope of winning. That seemed like a strange form of masochism at the time, but over the years I've come to appreciate her advice for many reasons.

1 - It's a free, or low cost, way to get objective critiques of your book.
2 - It makes you feel like a part of the writing community.
3 - There's always a deadline and deadlines are good.

And today I discovered a fourth: when you've been through a long period of agent rejections, it feels really good to be told that even though you didn't win, you made it to the finals and the reviewers think the book is worthy of publishing.

Thank you, reviewers. 

PS. I did win one!

24 August, 2016

Irish Cranberry Oat Scones

Having just returned for my fabulous trip to Ireland, I thought I'd share a special scone recipe.

2 cups unbleached, white flour
1/2 cup oatmeal (not the instant stuff, the real stuff)
6 Tbsp sugar
3/4 tsp baking powder3/4 tsp baking soda
pinch of salt
10 Tbsp cold unsalted butter (I like Irish butter!)
1/2 cup dried cranberries
3/4 cup buttermilk (well shaken)

 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. The dough will be very sticky, but resist the temptation to overwork it.

On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to the prepared baking sheet and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack.

Best served warm.

Yield: 8 scones

Note: You can also brush the tops of the scones with cream and sprinkle with turbinado sugar if you like a sweet crunch.


13 August, 2016

Bucket List Cruise - Cobh

It's 8 am and we just docked at Cobh, the port for the city of Cork. Pulling into port the panorama was exactly what you would expect Ireland to look like: Green hillsides dotted with small houses. Absolutely lovely.

On Wednesday we were in Belfast where we decided to tour on our own visiting Queen's College and just admiring the Victorian buildings. Donegall Square at the center of town had wonderful shopping, and we "trekked" the Golden Mile to see the older city.

Dublin followed Belfast, and although we started on a tour beginning at Trinity College, we quickly ditched it (tour guide thought he was auditioning for a night at the Improv - really bad) and ventured out to see the Book of Kells. So impressive and the library above the exhibit was breathtaking. On to Parliament House, the National Gallery, and Christchurch Cathedral. Good shopping, too!

Yesterday was Liverpool, home of the Beatles and some creature called the Lambanana which symbolizes the city's history as both an import and an export centre. Large Beatles museum (which we passed on) and Beatles memorabilia all over. I was surprised at how beautiful parts of the city were, although the tour map also took us through the "red light" district which was interesting.  Dockside offered shops and eateries, as well as amusement areas for kids. I particularly liked the "house boats", kind of like barges. Owners decorate them with flowers and colourful paint jobs.

I can't begin to remember everything I've eaten.  The ship has four specialty restaurants: Polo (steak), Red Ginger (Japanese), Toscana (Italian) and Jacques (as in Pepin). There is also the Grand Dining Room and the Terrace Grill.  We've eaten at Polo, Red Ginger and Toscana. Only one word: fabulous! We will be at Jacques on  our last night. We did hit the Grand Dining room once, but prefer the grill which is set up as the largest buffet ever and you can "graze" your way around the room.  Last night I started with a king crab leg, mushroom tart, eggplant rollup and caramelized Asian shrimp. Followed that up with Linguine with a veal and porcini ragu and Cesar salad. Every night is a different carving station, pasta, and specialties but you can always get grilled shrimp or lobster, mahi mahi, swordfish, chicken and steak. The sides change as well as the desserts. I will not eat for at least 2 weeks after getting home!!

Time to visit Cobh and Cork!