Thursday, July 19, 2018

Putting Projects on the Backburner

If you go up to a writer and say, "I've got this idea for a book", if they're being honest, they will probably say something along the lines of "I don't need ideas, I need time."

Ideas are pretty easy.  Manifesting them is the tough part.

I rarely truly abandon projects.  I have a few "terminal cases", projects that I really have no intention to get back to any time in the near future, but are they truly "abandoned"? Or are they in a wood-lined cask, aging and ripening until they're ready? 

Not sure.

At this point, it's more a matter of priorities.  Which projects need to be done now (because, say, they're under contract), and which are for somewhere down the road.
Speaking of Down The Road, THE WAY OF THE SHIELD is out soon, and you have two possible chances to win an ARC before it comes out.  One is to come to ArmadilloCon, where I'll be teaching the writers workshop and appearing on panels.  The first person to come up to me an make a decent attempt at reciting the Tarian Oath will get one ARC:

“With Shield on arm and sword in hand
I will not yield, but hold and stand,
As I draw breath, I’ll allow no harm,
And fight back death, with shield on arm.”

Now, what if you can't come to Austin, I fully understand.  Here's the other way: below I’m going to put eight hints for the titles of eight prospective Maradaine Phase II Novels. And so we’re on the same page, these titles each would represent Book Four and Five of the four respective series, but I’ve mixed up the order so it’s not completely obvious what’s what.

Email your guesses to me before AUGUST 1st, 2018.  The entry that is the most correct (or, barring that, most entertaining in incorrectness) will win an ARC (limited to mailing in US and Canada).  Sound good?  Here goes:
The Q_____ G_____
The A_____ of C_____
The S_____ of the C_____
An U_____ of U_____ M_____
The C_____ of the C_____
A P_____ of P_____
The N_____ K_____ of R_____ S_____
A_____ and D_____

Happy guessing!

Thursday, July 12, 2018

My To-Be-Read List

My to-be-read list is shamefully large.  I have SO MANY books on my shelf that I have every intention of reading.  I really do.  But I haven't done it yet.

This is why I'm completely understanding whenever someone tells me that Thorn or Murder or Holver Alley is on their TBR list but they haven't gotten to it yet.  I get it.  This is how we all operate.  We have to make choices with our time, and for me right now, that involves drafting Shield of the People, going over the final proofs of Way of the Shieldreading and critiquing the pieces for the ArmadilloCon Writers Workshop, and also taking care of the rest of my life so I don't collapse in a heap of unhealthiness.

(My knee went out on me last week, which made life challenging.  Back up to snuff now, though.)

That said, I am currently re-reading.  Namely, I'm re-reading The Belgariadas I haven't read it in almost a decade, and diving deep into it on Twitter with the #BelgariadRead hashtag.  Come check it out.

Thursday, July 5, 2018

Dishes to Bring to the Party

This week at SFFSeven, we're talking about things to bring to a party.  As it happens, I'm going to one tonight, for Austin SFF Writer Amanda Downum.  So, what am I bringing?  I'm making a cochinita pibil.  It's a slow cooked pork in an achiote marinade.  It's SO good.
Here's how you make the achiote marinade:
achiote paste
8 cloves of garlic, chopped
1 cup of white vinegar
1 cup of orange juice
¼ cup of water
all spice (8 to 10 balls)
black pepper to taste
pinch of cumin
Blend all that into a thick marinade.  Marinate pork, cut into one-inch chunks, with that good stuff overnight.  Then slow cook it in a low temperature (the hardcore way is to wrap it in banana leaves), or in a sous vide.    Meanwhile, also make pickled purple onions:
3 purple onions
vinegar
Salt
Pepper
Put a pot of water to boil. Slice the onions into thin slices and blanch in the boiling water for 3 minutes. Move to another container, cover with vinegar, and add salt and water to taste.
This makes for delicious tacos, or served with black beans and rice.