I'm Still Here!

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

http://youtu.be/XTspPG8oFK4 

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

http://pauldorset.blogspot.com

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
Serves 4
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!

Life is Happening!

On the soundtrack today 

What Are You Doing the Rest of Your Life? Who wouldn't want to be asked this question?
I'm a sentimental so and so, SO, I love romantic songs with beautiful lyrics. The lyrics of this song get me everytime, and sung by the very amazing Barbra Streisand, it is totally sublime.
http://youtu.be/vQWqmiHK-WE

Quote for today
 Patience and tenacity of purpose are worth more than twice their weight in cleverness                                   ~ THOMAS HUXLEY

Featured Article, Website or Blog
Karen Catalan is a feisty, ex New Yorker, now living in Amish country. Her Blog is very funny and takes a look at life around her, especially its quirkiness. She is a Twitter friend, and the type of person that I would like to have as a friend in real life because I like people with a sense of humour, and Karen has it in spades. And oh yes, she writes!

http://thescarletdogma.com

 

Recipe for today

Fish and chips

Fish fried properly, is a true British art form. So at the bottom of this Blog I'm going to give you my favourite recipe for fish in a crispy coating of batter, which is the way it should be. With chips of course!

 

My 2nd book! How conceited is that?

I ask that, because the 1st one, SMALL FREEDOMS, isn't even out there as yet! Currently doing a very thorough 5th edit of it.

Anyway, the 2nd novel is called ALWAYS, NOT FOREVER. I have written more than 56,000 words of it, so I'm getting there. A lot less work than you'd think, because I'm what is referred to as 'A Task Driven Author'. I didn't know that that was what I was doing when I started. It just made organized sense to write like that.

First (over a period of several days) I outline the entire story. This is referred to as a 'treatment' in the script writing game. Then I break everything up into chapters. Enlarge the chapter summaries, add, subtract, etc. etc. Then I start writing. NOT necessarily in any coherent order! If I'm out shopping, or on a tube and something comes to me, I'll jot it down and as soon as I get home, add it to the relevant chapter. I always carry bits of paper or a small note book with me for these jottings. If not, I'll just write on anything!

I'm a great note-taker. As I write this, there is a pile of at least 50 A4 sheets of paper beside my laptop, covered with my notes. On BOTH sides!

I have several large plastic containers filled with my notes! Can't throw them out because I keep telling myself that someday I might need to refer to them. Freudians would definitely say that I'm arrested at the anal stage!

Here then is a very brief outline. Of my 2nd novel, not Freud's anal stage!

 

ALWAYS, NOT FOREVER is a love story. Set in the world of showbusiness and high finance.

 

Regan Laine, grew up in an orphanage, and by the time she reaches her late 20's, is one of the richest women on the planet. Homes all over the world, private planes, and an island in the Caribbean. Everything she had ever wished for. But no love interest. A chance veiwing of a DVD of Josh Jackson, the world's most famous singer, makes her set her sights on him. She organizes her busy schedule, so that when she does meet him, there is nothing to stand in the way, should things work the way she wants them to. They do, and after a whirlwind romance, they marry on Bariba, her island in the sun.

But...things do not go smoothly. Josh's old habits from life on tour, die hard.

 

I have to tell you all, that I'm just loving writing this book. So totally different to Small Freedoms.

Guess I'm going to be a multi-genre author.

Is that a good thing or not?

 

Since my last post, I have bought myself a Kindle! So far, have only downloaded 1 book. PERIL by @Ruby_Barnes. Boy, can Ruby write! I haven't finished it as yet, and hate having to put down this really fast paced thriller every time I have to get back to my own writing. Will write a review just as soon as I've finished. Ruby, like Karen, is a Twitter friend.

OK, so let's get the cookery show on the road!

'Chips' are what we call French Fries. But I'm sure everybody knows that.

Receipe for Fish and Chips

 

Ingredients

4 pieces of your favourite fish

400 grams plain flour.

3 level teaspoons baking powder

½ teaspoon salt

550 mls ice cold beer

200 grams potatoes per person  (more or less, up to you)

Oil for frying 

 

Method

Fish

Heat oil in fryer or deep pan to 185° C.

Mix the baking powder and the flour with the salt. Whisk in the cold beer until you have a thick batter. Do this just before you cook the fish.

Dip the fish into the batter with your fingers, then slowly lower into the hot oil. Hold the end of the fish for a moment, until the batter 'sets' all round. If you just drop it in, it will go to the bottom of the fryer/pan and stick!

If you are using a fryer with a basket, this is the pits! It sticks to the basket, comes away from the fish and you end up with something that is inedible. The voice of experience speaks!

Once it's frying nicely, shake the basket (if used) a couple of times. This is further non-stick prevention! And don't overcrowd the pan/fryer what ever you do.

Depending on the size of the fish, cook for about 4-6 minuts, until it looks wonderfully golden.

Lift out, drain on kitchen paper and serve immediately with chips.

Chips

Real British chips are thickly cut, crisp and golden on the outside, and light and fluffy on the inside. To ensure this, you need the right potatoes. Floury old potatoes are best. In England, we use Maris Piper or King Edwards for the best chips. I don't know what is the best potato for the job in the USA, but I believe that there are many varieties that can be used.

There are many schools of thought about the best way to get the great chips.

I 'blanche' them (until they are cooked through but not browned) at about 120° C, lift the baket up, bring up the oil temperature to 160°C, then lower the basket. Chips will go golden very quickly. Drain on kichen paper and serve with the fish.

Do be careful you don't burn the fish or the chips. Easily done!

I have, on a few occasions, eaten chips fried in dripping. Frankly, I think it is the best. Taste-wise, that is, NOT health-wise.

I could talk about cooking forever, but won't! Have said enough for today. But, as Fran Lebowitz once said: 'Food is an important part of a balanced diet,' So I'll keep cooking, and eating!

Bye until next time.