Reading, Recipes, The Second Duchess, Washerwomen's Wrists, Writing |
I like the “Saturday Round-Up” format. I may still occasionally post during the week if I have something special (like a contest) but other than that I think I’ll stick with Saturdays.
Just a reminder that the release date of The Second Duchess has been changed to March 1, 2011. Two more months to wait but for a really good reason. Can’t explain quite yet. Mark your calendars!
Reading this week: finished Dark Road to Darjeeling by Deanna Raybourn. Simply wonderful, as have been all her Lady Julia Grey books, and highly recommended—a new and exotic setting, a crop of deliciously eccentric characters, and of course the working-out of the newly-married relationship between Lady Julia and Nicholas Brisbane. Boo gives it five aroos, and adds that he considers his profile quite as handsome as Mr. Brisbane’s. He’s also giving his “I am the Lord and Master” stare to Cressie, who’s trying to get into the picture to tell everyone to know how much she loves the gorgeous cover.
What I cooked this week: chili. Fall is here and it’s cooler and I just craved chili with a crusty baguette. I have three secrets to chili: flour, beer, and molasses. Sound weird? Read on.
First, I mix the spices (chili powder, cumin, this ‘n’ that) with a little flour (masa harina, or fine corn flour, preferred, but plain white flour will do in a pinch) and add the spice-flour mixture to the cooked crumbled beef before adding any other liquid. When I stir it creates a sort of roux which makes the chili deliciously thick. Second, a can of beer is the first liquid I add after the flour-spices mixture. Sometimes I just stop there for all-beef, non-tomato chili (the Broadcasting Legend’s™ favorite). Third, if I’m using tomatoes, I also add a tablespoon or so of molasses. You know how you sometimes add a little sugar to Italian-style tomato sauces, to smooth out the acidity? Well, molasses does the same thing for tomatoes in chili and it’s a deeper, richer flavor.
Wrist x-rays: no news. Pain is manageable but I really wish we could get this figured out and fixed.
Writing: Writing a book is damn hard work. That’s all I have to say about that.
And finally, I am the guest editor for the Autumn 2010 issue of Solander, the magazine of the Historical Novel Society. (This is a mostly honorary title and the real editors do all the real work.) Solander features interviews, articles, short fiction and commentary, and is the only such magazine in the world for enthusiasts of historical fiction. It is fantastic. To subscribe, join the Historical Novel Society today.