today is day 50 of continuous fiction writing (read rayna’s story here).
Treat flowers thanks to the Tiny Gift Button.
nordic copenhagen milk jug / creamer (though I may use it for maple syrup), thanks to the Tiny Gift Button.
today is day 33 of continuous fiction writing (read rayna’s story here). had a call with editor #1 yesterday that went very well. moving forward. isn’t it surprising what a bit of external cheerleading can do … ahem.
sober lunch, thanks to the Tiny Gift Button.
top: smoked fish and pickled fish from the nice Danish restaurant on the Champs-Élysées. with fancy bottled water (also danish imported) and a baby coffee. divine. did not share.
bottom: desserts were from Karamel, new place only open a year, and the dessert on the right is a baby lemon meringue pie. very sweet (literally and figuratively). shared with husband. did not eat all desserts myself.
you are already familiar with my lemonade with rosemary recipe.
here’s another idea from Resiliensea (day 257): “The ‘fancy drinks’ I concoct follow a simple recipe: ice, tonic water and whatever appropriate ingredients I can find in the fridge/ garden. Things that work: Cantaloupe / Basil / Limeade / Cucumber / Raspberries / Lemon juice / Seltzer water / Orange juice. I don’t measure anything because if a craving hits, I need something fast that does not require thought. Then I have to slow down and actually taste the drink to decide if it’s good or sucky. Usually it calls for a second serving. Then I’m full, and much of the craving goes away.”
Doesn’t tonic + cucumber juice sound good? I have to admit that i drink a fair amount of tonic + apple vinegar (just one tablespoon added to a big glass of tonic).
i wanted to see two books in a series (keyes), and i like the lightness + advancing plot of fallon. the nicci french book is a style i can aspire to. bernadette is fun, i want to look at how she uses humour. and the top right corner is embarrassingly one of the books on Goodreads that people rave about, in a predictable romancey-kind of way, and the book (so far) is not great (at all) BUT this writer has a huge following, AND she does something very clever in that she writes a book and then releases short-story updates … like parts of the continuing story. so i want to have a look at what she’s doing, too. so i can take all the best ideas from all these books, and then add my own ideas, to create something ‘new’ whatever that mean. maybe it just means create something ‘me’.
update from me
so last night i had to get out of bed at 11 pm and go online and order more mints.
you see, i thought 19 packages of mints would be plenty. i had 20 to start, then gave one to a client in canada. so ok, starting with 19.
i send out the email to you about the new anti-wolfie mints at 8:45 pm my time and by 11 pm i was up and at my desk. emailing the fancy mint store’s customer service, “i know the site says you’re sold-out but can you get me more by saturday” and they said yes.
so here’s what my worktable looks like this morning.
look at all of your stuff 🙂
on the left, the big white envelopes are books for doctors
the skinny brown ones on top are orchid necklaces
and the lumpy packages on the right are tins of anti-wolfie mints
all going into the mail this morning…
flowers thanks to the Tiny Gift Button.
you can see the desk, my headphones hanging on the shelving,
the catering stuff on the shelves on the left (steamer, pans, food processor),
the strip lighting at the back of the desk,
and the kanga i bought for my mother when in australia but is too thick/expensive to mail to her…
and some treat flowers 🙂
returned to the expensive catering take-out places, for more food research …
my ideas: it’s very expensive, which works for that one neighbourhood, but it is still on the very top end of acceptable in terms of expense (and might even be OVER that threshold), the food is homemade and fresh, it is very very good food, better than most of the restaurant food.
the downsides of this particular place (things i would improve): the food is the same day-to-day, week-to-week and in the same location in the chiller. no variety. it could be: this week mustard meatballs, next week it’s chinese meatballs. even the pastries are identical week to week. it’s dull for the cook and perhaps too much the same for clients. i would also have some food in the window. it makes people want to come in if they can see the food from the outside… even better if you can see someone PREPARING the food from the outside …
fancy sparkling water, 3 meatballs with veggies, beet and walnut salad, chicken and artichoke salad with tomatoes, two desserts: chocolate mousse with fruit and creme-anglais, and blackberries and cream on top of chocolate tart on shortbread crust
Thanks to the Tiny Gift Button