I am SO EXCITED to start writing tomorrow.
I have not written a word of the novel, but I do have a summary of the beginning, Act I outline, the first door of no return, a vague idea of Act II, the spirit of the second door of no return, visions of Act III, and no clue about the end. I have character bios and setting sketches. I even have one partially fleshed character arc and one subplot!! My plan is to spend one week on Act I, two weeks muddling through the middle, and one week on Act III.
I am unplugging my television tonight and leaving it that way for the whole month. I am decreasing my recreational reading time from two hours per day to one hour per day. I am going to make larger pots of soup every week so that I cook less often. From these three sacrifices, I will have ample time to write 1667 words per day.
I feel like I am on the brink of a holiday.
Friday, October 31, 2008
Saturday, October 25, 2008
The Graveyard Book
The Graveyard Book by Neil Gaiman:
Nobody Owens, or Bod for short, is raised and sheltered by a graveyard and its inhabitants after his family is murdered. He walks the line between the living and dead worlds, drawing on the strengths of both. Bod cannot leave the graveyard without drawing the attention of the murderer....
I was enchanted by every part of this book, except maybe the title. This is excellent reading for October. It was clever, suspenseful, and at times mischievously Roald Dahl-like, especially chapter six. Also see NPR's review. A representative passage:
“Name the different kinds of people,” said Miss Lupescu. “Now.”
Bod thought for a moment. “The living,” he said. “Er. The dead.” He stopped. Then, “…Cats?” he offered, uncertainly.
“You are ignorant, boy,” said Miss Lupescu. “This is bad. And you are content to be ignorant, which is worse. Repeat after me, there are the living and the dead, there are day-folk and night-folk, there are ghouls and mist-walkers, there are the high hunters and the Hounds of God. Also, there are the solitary types.”
“What are you?” asked Bod.
“I,” she said sternly, “am Miss Lupescu.”
Bod thought for a moment. “The living,” he said. “Er. The dead.” He stopped. Then, “…Cats?” he offered, uncertainly.
“You are ignorant, boy,” said Miss Lupescu. “This is bad. And you are content to be ignorant, which is worse. Repeat after me, there are the living and the dead, there are day-folk and night-folk, there are ghouls and mist-walkers, there are the high hunters and the Hounds of God. Also, there are the solitary types.”
“What are you?” asked Bod.
“I,” she said sternly, “am Miss Lupescu.”
Tuesday, October 21, 2008
Fall Reads
My reading life has been in a malaise lately. I am reading three books at once, which jumbles my mind and makes it seem like I'm not progressing with any of them. Two of these books are about writing, which makes me poke critically at the fiction I'm reading and find flaws that I wouldn't otherwise notice. But the real reason for the gloom is that nothing has hit the spot since The Likeness, and there are no more Tana French books out there to read now. So here are my backlogged reviews.
Coraline by Neil Gaiman
Coraline wishes for a life in which people pronounce her name correctly and she can eat what she wants for dinner. Through the magical door to the other side of the flat, she has an Alice Through the Looking Glass sort of adventure, except more chilling and creepy. I liked it very much, but I wish it were longer. (I am currently finding this wish fulfilled while reading The Graveyard Book by Neil Gaiman.) Good choice for October reading.
The Lace Reader by Brunonia Barry
Towner Whitney returns to her childhood home of Salem, Mass to investigate the disappearance of her great-aunt Eva. Ghosts of the past, including her deceased twin sister, return to haunt her. Towner has the ability to predict the future by reading patterns in lace.
I had high hopes pinned to this book. My expectations were too high. Towner is an unreliable narrator--she states it herself in the first paragraph. I wish she hadn't. I was on my guard for the plot twist for the start, and unfortunately I figured it out before it happened. I usually appreciate changing points of view in a novel, but in this one it seemed unnatural.
Feeling Sorry for Celia by Jaclyn Moriarty
Elizabeth's best friend has disappeared under suspicious circumstances and her father has reappeared for dubious reasons. Elizabeth finds an unlikely ally for solving the mysteries in Christina, her Brookfield penpal. Celia is a volume from Moriarty's Ashbury-Brookfield series, which can be read in any order and unfold entirely through letters. I appreciate the format--modern epistolary books are rare and usually frustrating to read. The book was witty and engaging, but I preferred The Year of Secret Assignments.
The City of Ember by Jeanne DuPrau
Books that open with maps are books worth reading. Unfortunately, this book didn't make as much use of the map as I would have liked. Ember is a city surrounded by utter darkness and nothingness, lit by electric lights and powered by the underground river in ways not understood by its inhabitants. Food is grown in greenhouses and supplies are doled out by storerooms stocked at the beginnings of time. The lights of Ember become increasingly unreliable, supplies dwindle, the government grows corrupt, and the city begins to crumble. The secret to escaping Ember may rest with tattered instructions found by twelve-year old Lina Mayfleet.
The premise for the book was compelling, I liked the main characters, and the plot was action-packed. But I thought that the ending was predictable and I wished that there were stronger character arcs. I don't think I'll rush to see the movie. But I feel obliged to finish the rest of the series.
Coraline by Neil Gaiman
Coraline wishes for a life in which people pronounce her name correctly and she can eat what she wants for dinner. Through the magical door to the other side of the flat, she has an Alice Through the Looking Glass sort of adventure, except more chilling and creepy. I liked it very much, but I wish it were longer. (I am currently finding this wish fulfilled while reading The Graveyard Book by Neil Gaiman.) Good choice for October reading.
The Lace Reader by Brunonia Barry
Towner Whitney returns to her childhood home of Salem, Mass to investigate the disappearance of her great-aunt Eva. Ghosts of the past, including her deceased twin sister, return to haunt her. Towner has the ability to predict the future by reading patterns in lace.
I had high hopes pinned to this book. My expectations were too high. Towner is an unreliable narrator--she states it herself in the first paragraph. I wish she hadn't. I was on my guard for the plot twist for the start, and unfortunately I figured it out before it happened. I usually appreciate changing points of view in a novel, but in this one it seemed unnatural.
Feeling Sorry for Celia by Jaclyn Moriarty
Elizabeth's best friend has disappeared under suspicious circumstances and her father has reappeared for dubious reasons. Elizabeth finds an unlikely ally for solving the mysteries in Christina, her Brookfield penpal. Celia is a volume from Moriarty's Ashbury-Brookfield series, which can be read in any order and unfold entirely through letters. I appreciate the format--modern epistolary books are rare and usually frustrating to read. The book was witty and engaging, but I preferred The Year of Secret Assignments.
The City of Ember by Jeanne DuPrau
Books that open with maps are books worth reading. Unfortunately, this book didn't make as much use of the map as I would have liked. Ember is a city surrounded by utter darkness and nothingness, lit by electric lights and powered by the underground river in ways not understood by its inhabitants. Food is grown in greenhouses and supplies are doled out by storerooms stocked at the beginnings of time. The lights of Ember become increasingly unreliable, supplies dwindle, the government grows corrupt, and the city begins to crumble. The secret to escaping Ember may rest with tattered instructions found by twelve-year old Lina Mayfleet.
The premise for the book was compelling, I liked the main characters, and the plot was action-packed. But I thought that the ending was predictable and I wished that there were stronger character arcs. I don't think I'll rush to see the movie. But I feel obliged to finish the rest of the series.
Tuesday, October 14, 2008
Almond Mascarpone Cheesecake
I have said this several times in the past, but this time I really mean it. This is the best cheesecake in the world. This cheesecake has changed my life. This cheesecake is light and fluffy, not too sweet, almond-y but not overwhelming, and reminds me of creme brulee or cheese danish filling. This cheesecake makes a satisfying breakfast.
I told some coworkers today that I made cheesecake. Reactions: open jaws, steady blinking, mild disbelief, "ah, Martha Stewart, eh?"
Do you think I would have gotten the same responses if I said that I made cookies? A chocolate cake? I don't understand the origins of the cheesecake mystique. Cheesecakes are much easier than most other sorts of baking. No pastry crust. No flour. No baking sodas/powders. No greasing of dishes. No tiresome batches. Minimal measuring. I made the whole thing in my food processor. The only secret is to have all the ingredients at room temperature.
This cheesecake has prompted my personal evolution. The original recipe specified a chocolate sauce. I made it, of course. I did not pour it all over the top; I reserved it in a container to drizzle over each slice, Emeril-style. Read closely, because I may never type this opinion again: the chocolate is not a necessity. The cheesecake is wonderful without it. I am serious.
The original recipe source is Giada de Laurentis's Mascarpone Cheesecake with Almond Crust. However, I made multiple changes to the recipe and my revised version follows.
Almond Mascarpone Cheesecake
Ingredients:
Crust:
1 cup slivered almonds
2/3 cup crunchy ginger snap cookies
1 tablespoon butter, melted
Filling:
16 ounces of low-fat cream cheese or Neufatchel, room temperature (2 of 8-ounce packages)
16 ounces of mascarpone cheese, room temperature (2 of 8 ounce containers)
1 1/4 cups sugar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 large eggs, room temperature
Kettle of hot water
Ganache (optional!):
1/2 cup Nutella spread OR 3/4 cup dark chocolate chips OR some of both
1/4 heavy cream
Crust: Preheat the oven to 350 degrees. Wrap the outside of a 9-inch diameter springform pan with three layers of foil (some pans leak). Use a food processor to finely grind the almonds and cookies into crumbs. Add the butter and stir until moist. Press the mixture onto the bottom (not the sides) of the pan. Bake at 350 degrees for 12 minutes or until beginning to brown and smelling of toasted almonds. Cool. Decrease the oven temperature to 325 degrees.
Filling: This can be prepared in a large food processor or a mixer. (Open one of the mascarpone containers, taste a little bit, and make a mental note to buy more, mix it with a little honey and cinnamon, and serve it with fresh berries later.) Beat or process the cream cheese, mascarpone cheese, and sugar until well-combined and smooth. Add the lemon juice, almond extract, and vanilla. Add the eggs, one at a time, beating until just blended after each one.
Pour the filling over the prepared crust. Place the springform pan into a large roasting pan. Pour enough water into the roasting pan to come halfway up the sides of the springform pan. The water will insulate the cake into cooking at an even temperature. Bake at 325 degrees for about 1 hour and 5 minutes, or until the cake center moves slightly when the pan is jostled. It will firm when it cools. Cool on a rack for 1 hour, then refrigerate uncovered until cold, at least 8 hours, or until you cannot stand it anymore.
Ganache: Combine the Nutella and/or the dark chocolate chips and cream in a small bowl. Microwave until warm and blended, stopping every 20 seconds to stir, for about one minute total. (If you don't feel like the cheesecake really needs the topping, refrigerate the sauce and soon it will firm up enough to make truffles, using a melon baller. Roll each truffle in cocoa powder.)
Cut cake into slices and drizzle with chocolate sauce, if desired.
I told some coworkers today that I made cheesecake. Reactions: open jaws, steady blinking, mild disbelief, "ah, Martha Stewart, eh?"
Do you think I would have gotten the same responses if I said that I made cookies? A chocolate cake? I don't understand the origins of the cheesecake mystique. Cheesecakes are much easier than most other sorts of baking. No pastry crust. No flour. No baking sodas/powders. No greasing of dishes. No tiresome batches. Minimal measuring. I made the whole thing in my food processor. The only secret is to have all the ingredients at room temperature.
This cheesecake has prompted my personal evolution. The original recipe specified a chocolate sauce. I made it, of course. I did not pour it all over the top; I reserved it in a container to drizzle over each slice, Emeril-style. Read closely, because I may never type this opinion again: the chocolate is not a necessity. The cheesecake is wonderful without it. I am serious.
The original recipe source is Giada de Laurentis's Mascarpone Cheesecake with Almond Crust. However, I made multiple changes to the recipe and my revised version follows.
Almond Mascarpone Cheesecake
Ingredients:
Crust:
1 cup slivered almonds
2/3 cup crunchy ginger snap cookies
1 tablespoon butter, melted
Filling:
16 ounces of low-fat cream cheese or Neufatchel, room temperature (2 of 8-ounce packages)
16 ounces of mascarpone cheese, room temperature (2 of 8 ounce containers)
1 1/4 cups sugar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 large eggs, room temperature
Kettle of hot water
Ganache (optional!):
1/2 cup Nutella spread OR 3/4 cup dark chocolate chips OR some of both
1/4 heavy cream
Crust: Preheat the oven to 350 degrees. Wrap the outside of a 9-inch diameter springform pan with three layers of foil (some pans leak). Use a food processor to finely grind the almonds and cookies into crumbs. Add the butter and stir until moist. Press the mixture onto the bottom (not the sides) of the pan. Bake at 350 degrees for 12 minutes or until beginning to brown and smelling of toasted almonds. Cool. Decrease the oven temperature to 325 degrees.
Filling: This can be prepared in a large food processor or a mixer. (Open one of the mascarpone containers, taste a little bit, and make a mental note to buy more, mix it with a little honey and cinnamon, and serve it with fresh berries later.) Beat or process the cream cheese, mascarpone cheese, and sugar until well-combined and smooth. Add the lemon juice, almond extract, and vanilla. Add the eggs, one at a time, beating until just blended after each one.
Pour the filling over the prepared crust. Place the springform pan into a large roasting pan. Pour enough water into the roasting pan to come halfway up the sides of the springform pan. The water will insulate the cake into cooking at an even temperature. Bake at 325 degrees for about 1 hour and 5 minutes, or until the cake center moves slightly when the pan is jostled. It will firm when it cools. Cool on a rack for 1 hour, then refrigerate uncovered until cold, at least 8 hours, or until you cannot stand it anymore.
Ganache: Combine the Nutella and/or the dark chocolate chips and cream in a small bowl. Microwave until warm and blended, stopping every 20 seconds to stir, for about one minute total. (If you don't feel like the cheesecake really needs the topping, refrigerate the sauce and soon it will firm up enough to make truffles, using a melon baller. Roll each truffle in cocoa powder.)
Cut cake into slices and drizzle with chocolate sauce, if desired.
Saturday, October 4, 2008
I Did It
I ran a mile today! Without stopping! At my speed, that was 12 minutes and 14 seconds!
I discovered yesterday that my mind was an obstacle. For example, I usually try to run in five-minute segments. I can avoid looking at the clock until I have less than a minute left. Then I change from feeling OK to feeling impending doom for those last thirty seconds. There is no reason for the sudden panic. When I misjudge how much time is passing, I feel fine running five minutes or more.
Today I did not look at the treadmill clock at all. I just watched the distance meter. I almost died during the last tenth of a mile, but I finished anyway. I feel great!
I celebrated with grilled cheese: rustic chewy bread with gouda cheese, shaved turkey, and baby spinach. (I would have eaten that in any case.)
I think that knee replacements are in my future. I'm looking forward to the time off from work. I could get through a lot of novels.
I discovered yesterday that my mind was an obstacle. For example, I usually try to run in five-minute segments. I can avoid looking at the clock until I have less than a minute left. Then I change from feeling OK to feeling impending doom for those last thirty seconds. There is no reason for the sudden panic. When I misjudge how much time is passing, I feel fine running five minutes or more.
Today I did not look at the treadmill clock at all. I just watched the distance meter. I almost died during the last tenth of a mile, but I finished anyway. I feel great!
I celebrated with grilled cheese: rustic chewy bread with gouda cheese, shaved turkey, and baby spinach. (I would have eaten that in any case.)
I think that knee replacements are in my future. I'm looking forward to the time off from work. I could get through a lot of novels.
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