Making Things Log, 2019/01/22 - 2019/01/27

Making Things Log.jpg

I’ve had such a productive week that I’ve fallen behind on the Making Things Log!

Writing:

This week started with work on the WIP, and ended with the arrival of the infamous Edit Letter for The Imaginary Corpse.

The work on the WIP was good — it’s over 40k now and feels like it’s going somewhere, though I wouldn’t dare query it at this stage.

The edits are going both phenomenally and dreadfully. Phenomenally because I really feel like the editor loves this book and wants the best for it; the issues they have pointed out have been insightful, and in some cases I can carry them forward into improving my writing process on future books. (No, I don’t want tell you, because then you might be unable to unsee it.) Dreadfully because…I really feel like the editor loves this book and wants the best for it, and I worry that I and my changes will be Found Wanting, which feeds into the usual My Writing Sucks and Has Always Sucked feeling that is an occupational hazard of this career path. It’s a rollercoaster.

But to end on good news: I am three days ahead of schedule on my goals for my edits, and I feel pretty good about how little there actually is to do — I just need to keep my head above existential water, and remember that I am only getting to do this part because I wrote a book that someone loved enough to buy and publish in the first place. It’s going to be okay. It’s all going to be okay.

Cooking:

Three dishes of note for this week:

I added a third tea sandwich to my repertoire with a cucumber and cream cheese sandwich on wheat. I added lemon zest and black pepper to the cream cheese, and I really think that addition made the difference — not that the flavors were anything short of wonderful, but the blend was nearly perfect. I’ll keep this in my back pocket for when I want my meal to go well with a cup of tea.

I took another stab at my sauteed apple and onion recipe and found it to be excellent. I added some salt and pepper to it while my brain was on autopilot, and I’m happy to report it came out very well, actually. No refinements here.

Tonight, I made a root vegetable gratin with beets, carrots, sweet potatoes, and yams. I substituted Greek yogurt for the heavy cream the original recipe calls for, but I didn’t consider ways to change the cooking process to make up for the lack of fat, which resulted in a slightly crunchier dish than I anticipated. It tasted excellent, though, so I trust I can refine this. I think this will be my dish of the month for February.