It is officially autumn once again. Once again, I sit and ponder the eternal question of why in the hairy heck I think watching football is relaxing??!!! The new neighbors who live to the right of me and above me are likely wondering things like 'Who is cursing like that? It can't be that nice, quiet lady in the apartment just beyond the pool's gate. Maybe she's having some female friends over to watch the game like an angry lady longshoreman or a ticked off girl trucker. I've never heard epithets used like that.' I've had to turn off the game and watch some cooking show recordings. I don't think punching holes in the wall is good for my knuckles.
I have a number of new readers lately. Hello, new readers! I imagine that jumping into the blog from any random week is like jumping into the deep end of a pool full of piranha wearing clown make-up – scary and confusing. Thus, I have received some questions. Answering them will also provide updates. About Craig. Though we have agreed that I am not his nemesis, he still manages to upend my focus when he calls. This week I've had to talk him out of buying a megaphone, and I've refused to tell him which days I tend to visit my local library. However, I'm not sure if I talked him out of putting a special note in my account file. I suppose I'll find out when I pick up the next book. About the fingerprints, because of the number of pages we turned while working for Internet Archive (archive.org), our fingerprints have rubbed off on certain fingers. Craig found out when he was being printed for the library gig. The print operator said she sees that sort of thing with people who handle pineapples for work (I learned that on the original Hawaii Five-O) and people who handle a whole lot of paper. We averaged three thousand pages a day for three years. Our prints should eventually return. I disagreed that his gave us carte blanche to commit high crimes. I mean, it's only a few fingers that are affected. Besides, I don't care how cool it looks, using a grappling gun will end in disaster at our ages.
Other Answers. I do not cover everything that happens in a week. I tend to focus on the long arcs in my life and career rather than the highs and lows. On any given day, things will look incredibly good or incredibly bad at the beginning or the day and be radically different by the end. That's why I don't post dramatic changes on the social networks unless I'm very certain that the circumstances will remain the same for the foreseeable future. I would make my friends and loved ones crazy on almost a daily basis. I thus stick to the highlights for the week. Yes, my friends and family do get a heads up when I'm going to mention them in the blog. Craig even knows what conversations will land him in the blog. When I mention my actor friends by name, they know it's coming. I don not share most of my interactions with them. Next, I am still learning Japanese – slowly. In fact, I used some during my visit to Mitsuwa market last week. I was mainly apologizing for my unruly shopping cart. And I told my long suffering clerk that I was okay for help. Both he and the elderly lady I spoke to were pleasantly surprised – I think. I do know that I'm understanding more of what I'm hearing on the anime and cooking videos I watch. I have some time before we can consider a trip there, so the learning is going at a good pace. I'm lucky to live in a neighborhood with a significant Japanese population and a major Japanese super market. I haven't even begun to check out Little Tokyo. But I digress. Be warned, I do that a lot, gentle new readers. Last answer for this week: yes, the proofreaders have been sent most of Ensnared. I'm still fiddling with the last 60 or so pages.. It will be published on time.
I have one quick note about the upcoming books. In order to more strongly brand them for the search engines and the social networks, I will have special blogs for the upcoming erotica titles and the yaoi titles. I will still talk about writing in general and my own writing here, but the excerpts and other updates will be on those blogs. It's all about marketing. Hopefully, these moves will result in higher sales.
One of the readers' questions asked if I combined all the styles of cooking that I'm learning or am I cooking French one week and Italian the next, etc. I do both. I make traditional Beef Bourguignon when I crave beef stew, but I also employ the method for other slow cooked beef dishes. My Dad now uses that method to make his beef short ribs. I made them that way when I was last home. I believe he has spread the practice to the southern relatives. I now know how to make Karage fried chicken, but I also use the Japanese seasonings like soy sauce, sake, mirin and ginger in the buttermilk fried chicken I learned to make from my Grandmom. It makes such a flavorful marinade without a lot of extra salt. I use kelp in my stock making because it gives it even better mouth feel and extra nutrition. On the reverse, I made this lovely Japanese chicken dish with grated potatoes as a sauce thickener; however, I browned the chicken along with onion, garlic and carrots like I would with a French dish along with the traditional Japanese seasoning. If I actually make a dish, it is usually because I know I'll use the techniques in more than just that dish.
I must dash. Those last 60 some odd pages won't fix themselves no matter how much I yell at them. I've tried!