With two novels about 90% of the way through their first draft, and both with some editing and filling in that might qualify for partial second draft, I have been languishing in that tepid world of writers where many more minutes go by than there are characters to count on the page. The creative mind grabs and idea and runs with it. A science fiction idea.
I enjoy reading some science fiction, mostly of the Asimov bent. Can't say that I have ever tried to write science fiction. So, this idea seems good. First, I dredge the web for "how to". End up with a thousand questions a writer should ask when building a fantasy or science fiction world. Good stuff. A lot of fluff. After jotting down notes for a week, I run into the biggest barrier to making a science fiction world: suspension of belief. I wasn't looking for a different solar system. I wanted this one. Time and space can't always be folded like origami, even if it is science fiction. The idea would work if it was science fantasy, but quickly drops off the deep end with science fiction. At this point, not interested in a completely alternate solar system (universe is too big for my mind to grasp).
Historical fiction, my two first drafts, run into similar issues, but at least they are manageable. For example, when you deal with things around the beginning of the twentieth century, it is important to know when matches were invented, what a Lucifer stick is, and exactly when the common match hit the market. The same is true in my first novel as it relates to when a horse large enough to carry a man came out of the Caspian steppes. Historical accuracy should be as close as one can get and a writer should not prey on the lack of knowledge that is misinformed by Hollywood writers.
Well, back to work.
Tuesday, November 1, 2016
Thursday, September 22, 2016
Writing - Ideas Seem to be the Easiest Part
Having 95% finished the first draft of 2 novels, I find that there seems to be two really hard parts of writing fiction. First, there is overcoming the initial impression that you have to get it right the first time. For me, this change came when I read about a well known author working on his 25th draft of a novel. Along with this knowledge comes the fact that most authors never "feel" that they have really finished editing, they get to the point where they realize it is good enough. Second, the feeling of where to go with that first draft. That is where I am now. I suppose I will save a copy of it as the foundation of later starting points if it happens that my edits lead me down dead end journeys. Maybe that is why a novel can have 25 drafts.
Wednesday, March 30, 2016
Grace in the Turbulent Winds of ...
It is rare to find a time when the wind isn't blowing just a little. And when it isn't, usually I wish it was just a small breeze. I've seen and experienced different winds this year, but the one that linked them all together was one yesterday at the beach.
A stiff northwest breeze sliced across the cool Pacific. With jacket donned and notebook in hand, I walked toward a perfect spot on the downwind side of the jetty. My goal was to churn up my disused imagination where most of my novel was buried under the flotsam and jetsam of my last job. From behind me and into my field of vision a pigeon soars and alights gracefully in front of me. Like a wave washing the beach, it evaporated that flotsam and jetsam with a landing into the wind that, with its sheer perfection, must have been practiced a thousand times. No tumbling with the landing, no crashing, just a touchdown that couldn't have been better had the bird been a statue set in place there.
After settling onto a sunny boulder out of the wind, what should I behold but a pelican gliding along against the wind. Nature trying to pass whisper a theme to me here? My imagination now gripped, I notice the waves and contemplate how they are ever driven along with the wind, only to crash into the shore. Consider the fate of the tumbleweed. Not a chance it goes where it might like, if it was to perchance have a thought different than to be blown with the wind.
So, there is a choice. One is apparent, the other less. We choose our own fates. With the best of our logic and the quiet voice of our intuition, we many times decide to fly against the wind. Against the wind seems like an unnatural choice when so many tumbleweeds and waves bounce right along with no effort. Flying against the wind takes practice. That pigeon's perfect landing wasn't probably the picture of it's very first landing against the wind. The pelican's first glide into the wind may even have gotten it wet. But grace comes with a desire turned into a choice transformed into a commitment and honed into grace.
When it's time, fly against the wind.
A stiff northwest breeze sliced across the cool Pacific. With jacket donned and notebook in hand, I walked toward a perfect spot on the downwind side of the jetty. My goal was to churn up my disused imagination where most of my novel was buried under the flotsam and jetsam of my last job. From behind me and into my field of vision a pigeon soars and alights gracefully in front of me. Like a wave washing the beach, it evaporated that flotsam and jetsam with a landing into the wind that, with its sheer perfection, must have been practiced a thousand times. No tumbling with the landing, no crashing, just a touchdown that couldn't have been better had the bird been a statue set in place there.
After settling onto a sunny boulder out of the wind, what should I behold but a pelican gliding along against the wind. Nature trying to pass whisper a theme to me here? My imagination now gripped, I notice the waves and contemplate how they are ever driven along with the wind, only to crash into the shore. Consider the fate of the tumbleweed. Not a chance it goes where it might like, if it was to perchance have a thought different than to be blown with the wind.
So, there is a choice. One is apparent, the other less. We choose our own fates. With the best of our logic and the quiet voice of our intuition, we many times decide to fly against the wind. Against the wind seems like an unnatural choice when so many tumbleweeds and waves bounce right along with no effort. Flying against the wind takes practice. That pigeon's perfect landing wasn't probably the picture of it's very first landing against the wind. The pelican's first glide into the wind may even have gotten it wet. But grace comes with a desire turned into a choice transformed into a commitment and honed into grace.
When it's time, fly against the wind.
Wednesday, December 30, 2009
Bucatini with Tomatoes, Bacon, and Onions
Bucatini with Onion, Bacon, and Tomato
from Lydia’s Italy, p. 228
Ingredients
• pasta: bucatini, perciatelli, (spaghetti tolerable) - 1 lb.
• 1 - 28 oz. can Italian plum tomatoes, preferably San Marzano
• 1/2 tsp. coarse salt, + 1 tbs. for pasta pot
• 4 cups onion slices, 1/3 in. thick (~3/4 lb)
• 4 tbs. extra-virgin olive oil, plus more for serving
• 4 cloves of garlic, plump, peeled, & crushed
• 6 oz. bacon, guanciale, or pancetta, cut in 1/2 in. pieces
• 1/2 tsp peperoncino flakes (red pepper flakes)
• 1 cup grated Pecorino Romano cheese, plus more for passing
Directions
1. Drain the canned tomatoes; save all the juices. Cut each tomato in quarters, lengthwise; slice the quarters into strips, 1/2 in. wide.
2. Start heating 6 quarts of water with 1 tbs. salt in a large pot to cook bucatini (or other noodles).
3. Put 1/2 cup of water in wide skillet, set over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.
4. Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 tsp. salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onion and garlic are sizzling.
5. If using bacon, fry separately until in a soft, brown state, drain oil. Add. (my change to remove fat from meal).
6. Sprinkle pepper flakes in the pan, stir, and let everything cook for 4 to 5 minutes, until the onion and pork are caramelized and golden--adjust the heat so nothing burns.
7. Pour the tomatoes and juices into the skillet and stir well. Lightly season with salt (undersalt a little, as the cheese will add saltiness). Bring sauce to a boil, stirring frequently, then lower to a simmer. Let the sauce cook for about 20 minutes.
8. When sauce begins to simmer, begin cooking pasta. With water at a rolling boil, add pasta and cook partially covered. Check for doneness frequently. Cook to al dente (a slight resistance in center when bitten) and slightly underdone. Drain and add to simmering sauce. Toss together continuously over moderate heat for a couple of minutes. When the pasta is perfectly cooked, turn off heat.
9. Add grated cheese, drizzle over a final flourish of olive oil, and serve (either directly from skillet or warm serving bowl).
from Lydia’s Italy, p. 228
Ingredients
• pasta: bucatini, perciatelli, (spaghetti tolerable) - 1 lb.
• 1 - 28 oz. can Italian plum tomatoes, preferably San Marzano
• 1/2 tsp. coarse salt, + 1 tbs. for pasta pot
• 4 cups onion slices, 1/3 in. thick (~3/4 lb)
• 4 tbs. extra-virgin olive oil, plus more for serving
• 4 cloves of garlic, plump, peeled, & crushed
• 6 oz. bacon, guanciale, or pancetta, cut in 1/2 in. pieces
• 1/2 tsp peperoncino flakes (red pepper flakes)
• 1 cup grated Pecorino Romano cheese, plus more for passing
Directions
1. Drain the canned tomatoes; save all the juices. Cut each tomato in quarters, lengthwise; slice the quarters into strips, 1/2 in. wide.
2. Start heating 6 quarts of water with 1 tbs. salt in a large pot to cook bucatini (or other noodles).
3. Put 1/2 cup of water in wide skillet, set over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.
4. Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 tsp. salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onion and garlic are sizzling.
5. If using bacon, fry separately until in a soft, brown state, drain oil. Add. (my change to remove fat from meal).
6. Sprinkle pepper flakes in the pan, stir, and let everything cook for 4 to 5 minutes, until the onion and pork are caramelized and golden--adjust the heat so nothing burns.
7. Pour the tomatoes and juices into the skillet and stir well. Lightly season with salt (undersalt a little, as the cheese will add saltiness). Bring sauce to a boil, stirring frequently, then lower to a simmer. Let the sauce cook for about 20 minutes.
8. When sauce begins to simmer, begin cooking pasta. With water at a rolling boil, add pasta and cook partially covered. Check for doneness frequently. Cook to al dente (a slight resistance in center when bitten) and slightly underdone. Drain and add to simmering sauce. Toss together continuously over moderate heat for a couple of minutes. When the pasta is perfectly cooked, turn off heat.
9. Add grated cheese, drizzle over a final flourish of olive oil, and serve (either directly from skillet or warm serving bowl).
Tuesday, December 29, 2009
King Cake Recipe for 3 Kings Day
KING CAKE
Dough:
5-6 cups all purpose flour
2 packages of yeast
2/3 cup warm water (105-115 F)
1 cup warm milk (105-115 F)
1/2 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/4 cup butter or margarine
2 eggs
cooking oil
Filling and Glaze:
1 cup packed brown sugar
2/3 cup chopped pecans
1/2 cup all purpose flour
1/2 cup raisins
2 tablespoons ground cinnamon
1/2 cup butter or margarine (melted)
1 cup confectioners' sugar
Scald milk, remove from heat and put butter in milk to soften and cool. Sprinkle yeast over warm water to which a tablespoon of sugar has been added. Rinse a large mixing bowl under very warm water and dry. When yeast mixture is bubbling, pour into large bowl and add milk testing that it has cooled and is slightly warm to skin of the arm. Add 2 eggs and whisk until frothy. Add one or two cups of flour [strange directions] , sugar, salt and nutmeg. Beat well until all ingredients are blended and elastic. Add another cup of flour and beat. When mixture becomes thick and leaves the side of the bowl, turn out onto floured board or counter top. Knead dough and remaining flour spinkling onto surface used for kneading. Knead until smooth - approximately 10 minutes. Grease another large bowl with cooking oil. Put dough into bowl then turn over dough so oiled surface is up. Cover with damp kitchen towel or plastic wrap. Place in warm place until double in size -- about 1 to 2 hours.
When risen, punch down, divide dough in half or into fourths. Roll dough into rectangles. Sprinkle rectangles with fillling. Roll up like jelly roll beginning at wide side. Seal ends well. Form into ovals on greased 4 x 9 inch cake pans or two large cookie sheets. With scissors, make cuts 1/3 of the way through the ring at 1 inch intervals. Let rise. Bake 30 minutes at 375 F.
Frost while warm with 1 cup confectioners' sugar blended with 1 or 2 tablespoons of water. For filling, mix all dry ingredients except confectioners' sugar. Pour melted butter over this and mix until crumbly. Decorate with sugar dyed (with food coloring) purple, green, and gold or just decorate cakes with pecans and cherries.
A plastic doll or three dried beans may be put into the filling before rolling up or they may be pushed into dough from the bottom after baking. The person getting the doll has the next King Cake party [and the same doll] or the children getting the three beans are the Three Wise Men.
Dough:
5-6 cups all purpose flour
2 packages of yeast
2/3 cup warm water (105-115 F)
1 cup warm milk (105-115 F)
1/2 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/4 cup butter or margarine
2 eggs
cooking oil
Filling and Glaze:
1 cup packed brown sugar
2/3 cup chopped pecans
1/2 cup all purpose flour
1/2 cup raisins
2 tablespoons ground cinnamon
1/2 cup butter or margarine (melted)
1 cup confectioners' sugar
Scald milk, remove from heat and put butter in milk to soften and cool. Sprinkle yeast over warm water to which a tablespoon of sugar has been added. Rinse a large mixing bowl under very warm water and dry. When yeast mixture is bubbling, pour into large bowl and add milk testing that it has cooled and is slightly warm to skin of the arm. Add 2 eggs and whisk until frothy. Add one or two cups of flour [strange directions] , sugar, salt and nutmeg. Beat well until all ingredients are blended and elastic. Add another cup of flour and beat. When mixture becomes thick and leaves the side of the bowl, turn out onto floured board or counter top. Knead dough and remaining flour spinkling onto surface used for kneading. Knead until smooth - approximately 10 minutes. Grease another large bowl with cooking oil. Put dough into bowl then turn over dough so oiled surface is up. Cover with damp kitchen towel or plastic wrap. Place in warm place until double in size -- about 1 to 2 hours.
When risen, punch down, divide dough in half or into fourths. Roll dough into rectangles. Sprinkle rectangles with fillling. Roll up like jelly roll beginning at wide side. Seal ends well. Form into ovals on greased 4 x 9 inch cake pans or two large cookie sheets. With scissors, make cuts 1/3 of the way through the ring at 1 inch intervals. Let rise. Bake 30 minutes at 375 F.
Frost while warm with 1 cup confectioners' sugar blended with 1 or 2 tablespoons of water. For filling, mix all dry ingredients except confectioners' sugar. Pour melted butter over this and mix until crumbly. Decorate with sugar dyed (with food coloring) purple, green, and gold or just decorate cakes with pecans and cherries.
A plastic doll or three dried beans may be put into the filling before rolling up or they may be pushed into dough from the bottom after baking. The person getting the doll has the next King Cake party [and the same doll] or the children getting the three beans are the Three Wise Men.
Mr. President's Fruitcake
PRESIDENT'S FRUITCAKE
My mother said this fruitcake recipe was FDR's
favorite and was a war-time recipe (note the absence of milk and eggs.)
Ingredients:
2 cups plain flour
1 cup sugar
1½ cups apple sauce
1 cup raisins
1 cup chopped pecans
2 teaspoons baking soda
3 tablespoons cocoa powder
1 tablespoon cornstarch
1 teaspoon each - ground cloves, nutmeg, cinnamon and salt
½ cup shortening - melted (do not substitute cooking oil, etc.)
Directions:
1. Heat oven to 275 degrees.
2. Grease and flour a bundt pan.
3. Coat raisins and pecans with part of flour (keeps from settling to the bottom)
4. Mix in one bowl the apple sauce, sugar, and melted shortening.
5. In a different bowl, mix the remaining dry ingredients.
6. Add dry ingredients (3) and wet ingredients (2).
7. Add raisins and pecans.
8. Pour into the bundt pan and bake at 275 for 1 to 1½ hours. Test with toothpick.
My mother said this fruitcake recipe was FDR's
favorite and was a war-time recipe (note the absence of milk and eggs.)
Ingredients:
2 cups plain flour
1 cup sugar
1½ cups apple sauce
1 cup raisins
1 cup chopped pecans
2 teaspoons baking soda
3 tablespoons cocoa powder
1 tablespoon cornstarch
1 teaspoon each - ground cloves, nutmeg, cinnamon and salt
½ cup shortening - melted (do not substitute cooking oil, etc.)
Directions:
1. Heat oven to 275 degrees.
2. Grease and flour a bundt pan.
3. Coat raisins and pecans with part of flour (keeps from settling to the bottom)
4. Mix in one bowl the apple sauce, sugar, and melted shortening.
5. In a different bowl, mix the remaining dry ingredients.
6. Add dry ingredients (3) and wet ingredients (2).
7. Add raisins and pecans.
8. Pour into the bundt pan and bake at 275 for 1 to 1½ hours. Test with toothpick.
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