While other stories wend their way through the editing/pitch/publishing process, I am working on a medical thriller and figured I’d share a short scene I’d literally just written. I’m introducing one of the characters in the story, he’s an FBI forensic examiner, 48, and the first scene you encounter him is this one:
So many people have lost their mind and those of you who are rabble-rousing need a time out.
People sometimes see what they want to see in anyone’s message.
I’m not here to debate politics, I try to leave this blog to literary things and whimsy, however, if you believe that the only way to interpret someone’s behavior is the way YOU personally interpret it, then you’re a flawed human being.
Two well-meaning people can see exactly the same thing and come away with totally different views on what they’ve seen.
So regardless of the issue, if people don’t see it the way you do, that does NOT make them evil, racist, stupid or crazy.
And yes, that even means followers of Trump or Hillary – none of them are necessarily any of those things, but if you insist that they are, even by proxy, then YOU are the problem.
I’ll add fuel to the fire and say that I hate celery! There, I finally did it. I’ve admitted it publicly and I don’t care if it is your favorite vegetable. I hate it. But I know that others can appreciate that it might not be of the Devil and even might serve some culinary purpose – so I accept that. I’ll need to tolerate you celery lovers, even though you’re all possibly deranged – I’ll try to keep my thoughts about your disgusting celery habits to myself. 😆
Writing is like an onion.
Most who start are just barely peeling the paper-thin outer skin and learning the basics.
As you learn more, another layer is peeled.
Keep peeling, it’s the only way to get better.
Oh by the way, this is a special onion.
It has an infinite number of layers.
As many of you know, most of my books have been in what could easily be categorized as a middle grade (MG) or young adult (YA) fantasy genre.
My bio makes it pretty clear that I started writing mostly because I wanted to entertain my boys (who are now both voracious teenage readers). So as they got older, the content of my material got “older” and potentially more complex.
After roughly 500,000 words of written, revised, edited and finally published material – I can easily say it has certainly been a fantastic learning experience.
Along the way, I’ve personally met many members of the publishing industry, whether it was editors, publishers, authors of every stripe (NYT bestselling ones as well as up-and-coming ones). Some of these folks I now consider to be friends.
Oddly enough, I found myself being somewhat dissatisfied with what I’d been writing. Let’s face it, I’ve spent the better part of three decades being an engineer. I do research, I look at things from the perspective of what will happen a decade+ from now and my personal interests have always been in the sciences.
I mentioned this in passing to some of those aforementioned friends and a couple of them gave me the same advice.
Hello darkness, my old friend,
I’ve come to drink you again,
When your grounds are steeping,
Aroma drifts to me while I’m sleeping,
And the vision that was planted in my brain,
Within the sound of brewing.
Tonight was Prime Rib night, so below is the plate I’d put together.
Cooking a prime rib isn’t very difficult, but if you’re the type who don’t like meat pink and must kill the meat, just do me and all true meat-eaters a favor … don’t make a prime rib.
1 3-4 bone prime rib, bones and excess fat removed and reserved (usually about 7-8 lbs)
2 tablespoons of kosher salt (approximately)
Freshly ground black pepper
3-4 sprigs fresh rosemary
4 cloves garlic, smashed
1 large leek
4 cups of beef broth
Preheat the oven to 400 degrees F.
Sprinkle the prime rib with salt and pepper on all sides and let the prime rib rest for one to two hours on the counter to get to room temperature. Do the same seasoning for the bones.
We’re going to have the ribs themselves act as the roasting rack. Put the reserved ribs in a roasting pan curved-side up. Place the trimmings and extra fat into the roasting pan as well and then roast the bones and trimmings for about 30 minutes.
Once roasted, remove the pan from the oven and place the rosemary on top of the roasted bones. Then go ahead and place the prime rib on the rosemary.
Put the smashed garlic, sliced parsnip and leeks into the bottom of the pan along with the trimmings. Add the beef broth and return the pan to the oven.
Cook for 30 minutes and then baste the roast again.
Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 135 degrees F to 140 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done.
One of my family’s favorite things that I make is a noodle kugel. Many non-Jews don’t even know what a kugel is, so in this case, let me simply describe it as a sort of a baked noodle custard of sorts.
Trust me – its yummy and simple to make. The recipe is as follows: