I feel like the White Rabbit in Alice's Adventures in Wonderland! I'm Late, I'm Late! Should have blogged ages ago! But now's the time, so here goes!
On the soundtrack today
What Are You Doing New Year's Eve? Sung by the wonderful Nancy Wilson,
Perhaps a little late (or too early?) to ask this, but I could listen to this track anytime of the year!
This beautiful song was written by Frank Loesser in 1947, and recorded by many people, including Barry Manilow, Harry Connick Jnr, The Carpenters and Ella Fitzgerald.
Loesser has written many wonderful songs, and the words, music and scripts for some well loved musicals.
Anybody heard of Guys and Dolls? :-)
Quote for today
Even the most productive writers are expert dawdlers ~ DONALD M. MURRAY
(I am a productive dawdler!) That, BTW, is a meism and nothing to do with Donald Murray!
Featured website, article or Blog
Paul Dorset, writer of several books, can be found @jcx27 on Twitter. He is a Twitter and Facebook friend. I love his Blog, Utterances of an Overcrowded Mind, and something he wrote a few months ago, titled 'Do I Really Have To Edit My Novel? Seriously?' is very relevant to where I am, today! Later about that!
Recipe for today
Thai Seafood Burgers
A mixture of fish and prawns and a few other 'bits' make this delicious, light burger, totally yummy!
Recipe at the bottom of the page.
Writing and stuff
So where am I right now with my writing?
Here is where Paul Dorset's piece on editing comes in.
I have just completed my 5th edit of SMALL FREEDOMS, and am about to embark on my 6th. At 152,046 words, that's going some! Will the 6th be the last? Who knows? I'll see how many errors I find on the 6th time around!
Fortunately (for me), I'm still happy reading what I've written! And, if I'm honest with myself, at times I'm pretty amazed that I've written what I've written, and start to wonder where those thoughts and ideas came from. Regardless of wence they came, long may they continue to do so!
I've had several versions of the book cover sent to me. Can't make up my mind about the colour. So, I will be putting several versions on here on this Blog, very shortly, and will ask people to help me to choose.
Discussions for the book trailer are well under way, so I think I'm getting where I want to be. Out there, exposed, and asking for criticism!
That's to come, in the not too distant future. Right now, let's hit the kitchen, and cook!
No need to tell you that these scrumptious, easy to make and even easier to eat burgers are a firm, family favorite!
Thai Seafood Burgers
350 grams any skinless white fish (cubed)
150 grams raw prawns
2 spring onions (scallions)
2 red chillies (deseeded)
4 tablespoons chopped coriander (cilantro)
1 medium egg (lightly beaten)
zest and juice of 1 lime
1 tablespoon toasted rice flour/fresh white breadcrumbs
4 burger buns
Handful of finely shredded lettuce and 'matchsticks' of cucumber
4 burger buns or any other buns that you prefer
2-3 tablespoons Mayonaise
Chop the spring onions and deseeded red chillies, then put the spring onions and half the chillies, into a food processor. Add the fish, prawns, egg, 3/4 of the corriander, lime zest and a little salt to taste. If you prefer to be more authentic, a few shakes of Fish Sauce could be used instead of salt.
Whiz the lot together briefly. Only briefly mind you, because we still want some texture in there! Add enough of the toasted rice flour or breadcrumbs to hold the mixture together. It will still be a bit 'runny', but don't panic!
Turn it out onto a plate, and form the mixture into 4 burgers. Cover the plate with cling film (Saran wrap) and chill in the refrigerator for 30 minutes or so to 'set'.
Meanwhile, mix the Mayo with the remaining chillies, chopped corriander and enough of the lime juice to give the mayo a tangy lift. Season to taste with salt and freshly ground pepper.
You can griddle, shallow fry or even barbecue these burgers, but only for 4-5 minutes on each side.
Split the buns and spread them with the lime and corriander mayo.
Place a burger on each of the bottom half of the buns, top with a handful of lettuce and cucumber, add the top half of the buns, and lift them slowly to your mouth!
Let the smell seduce you first, then let your tastebuds take over!
Bliss, absolute bliss! But don't just take my word for it, take my recipe and do what it says!