Skip to main content

Work In Progress



I've started a new, or adjunct, or offshoot, I'm not sure what to call it....blog, to post my Work in Progress, which is absurdly also what the new place is called. You can get there by clicking on the highlighted link or in the right hand column you'll find another handy link. I've posted a new chapter in The Glass Mystery. It's actually pretty steamy in a culinary sorta way, although perhaps not as steamy as the kissing scene I started reading in The Very Virile Viking (I kid you not, I almost bought it just for the title!) as I stood in CVS waiting for my brother to pick up the latest fishing magazine.

A View From Table One will continue to be my main blog, and at the moment it's evolved into a weekly format of whatever grain of sand has crawled into my oyster shell. I'll post the articles on Mondays. (of course, now that I've announced this decision, I'll suddenly be inspired to write articles three times a week instead of once and post them who knows where...that's just the perverse way my mind approaches decisions). However, this is what inspired me to put my novel in progress in a home of its own, hence the whole point of this belabored announcement.

BTW, the other day I found a very neat website that offered very pretty Blogger background designs for the Minima layout......and now of course, I've forgotten where it was... I think it was called 'creative...' something-or-other.....if you know of anywhere I can find fun background designs for Blogger please leave a link in the comments section, I'd like to try out something a little more colorful at the new place.

UPDATE: just as I finished writing that last request I went googling one last time....and found the site. So, just above my usual Blog List (see below, right) I've created a new blog list: Make it Pretty, which has a few places I've found with pretty blog designs. Feel free to send me links to others you like and I'll add them. Now I just have to pick out and install the new decor next door.
Reblog this post [with Zemanta]

Comments

JCK said…
I think that is a great idea to have a blog dedicated to your work in progress. I'll definitely be by.

Hope you had a wonderful Christmas, Suz!
cce said…
My hat's off to you...I can't even keep up with one blog, never mind two. I'll keep checking on you here and there and see how this dual blogging thing goes. Happy New Year.
LarramieG said…
It feels both exciting and productive to recreate, doesn't it? ;)

Popular posts from this blog

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

Ingredients:
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.