Incoming edits this week

And hallelujah! Will be watching for the Fed Ex truck eagerly. Consultant is sending marked up pages — 200 to start. Very old school.

For editing, honestly, I prefer working on paper.

Attended an Amherst Writers and Artists Northeast Chapter meeting yesterday which was great (writers from Maine, NYC, upstate NY, Connecticut, and Massachusetts), but it means today feels like Saturday and it’s not.

Found a yummy looking recipe for roasted pumpkin wedges. Gonna give it a whirl. The same cookbook inspired breaded and fried leeks last night. The leeks didn’t hold together quite well enough but they were tasty.

I’ll report back on the pumpkin.


Well, I didn’t like them. Maybe you shouldn’t use a pumpkin that’s been sitting on your stoop for a couple of weeks.? The flesh was stringy and bland. K thought they were good, but my feeling was: I can think of better ways to eat bread crumbs and Parmesan.

And I did! Added an egg to the leftover cheesy grits from last night and coated them with what was left of the herb, bread crumb, garlic/herb mixture. Delicious! A crusty exterior with a smooth creamy inside. Yum.

PS I made a Tarot pouch this afternoon from the sleeve of an old jacket — big enough for the Voyager deck.

19 thoughts on “Incoming edits this week

  1. snicklefritzin43

    Looking forward to hearing about the results of the “mark up”. Love “Writing Down the Bones” – spent a week in Taos, NM studying with, transformational week. And my most favorite cookbook in the past ten years is “Plenty”. Your words and pictures spoke clearly to me today.

    1. deemallon Post author

      Hi Kristin. I remember that you’ve met Natalie Goldberg. Jealous. But I consider her a teacher just for having the book because it really works that way. “Plenty” was a bday gift last year, no — the year before. And I’m only now getting around to it. Such different flavor combos and ideas. 8”I’m loving it!

    2. Liz A

      Kristin – I’m thinking you must have stayed at the Mabel Dodge Luhan House … like Dee, I’m jealous! Can’t imagine anything better than spending a week in Taos with Natalie Goldberg …

  2. Nancy

    Oh good news for your pages! May the process be fulfilling 🙂
    I used to make a pumpkin bread, quite sweet really, that my children adored. My son has now made it for years. He’s altered the recipe for his vegan lifestyle. The last time, he took it to a gathering to prove that vegan could taste good…they were convinced!

  3. deb

    I remember the pleasure of doing that, working on pages on the plane and my seat mate saying, “Wait…that’s good,” when I turned the page too quickly.

    1. deemallon Post author

      Ha! That’s affirming. I once had fees waived for copying a big section of manuscript by a clerk at Staples. She was Black and the chapters covered the Middle Passage and subsequent sale of mother and daughter. No Charge! Said with a smile.

  4. debgorr

    I think younger pumpkin might be key, the variety too. I love slicing it really thin and frying it in olive oil, seasoned with salt and some kind of paprika/chili mix and pumpkin seeds. Might have to do that today! And…I have Ottolenghi, The Cookbook. I had checked out several of his cookbooks from the library and decided on that one. Might need to revisit Plenty, think there is a new cookbook out too.

      1. debgorr

        Hadn’t really thought about it before, but yes I do use spices a lot. Herbs and spices are so easy to play with…

  5. cednie

    The variety of pumpkin is important. Also ripeness. Winter squash is really a rabbit hole. I was really energized by Writing Down the Bones when I first read it and have read/listened to Natalie Goldberg ever since. Check-in: I have done morning pages for a week now! Interesting process.

      1. cednie

        I am! Sounds like you wrote a lot. I used to write poetry but it has left me and I hope the morning pages will help me get back to it or maybe just understand. We’ll see.

        1. deemallon Post author

          Later I thought, maybe it’s not poetry you’re meant to be writing now but I think the sentiment holds. Our creative voice never leaves. And there’s no hierarchy – in terms of education, age, or experience – as to whose voice counts.

        2. cednie

          I think my creative voice has thrown itself totally into making objects. May be necessary. But I miss words! PS I write about this in my morning pages – super interesting.

Leave a Reply