February 8th, 2007


(no subject)

So things are looking okay financially--moving was direly expensive, and February and March are always dead months for sales, so I was getting pretty worried there,* but between royalties off Digger and the sale of the Spawning Wall painting, with the usual supplemental sales, I should keep pretty well above water, hopefully until the advance on Nurk comes through.

One major source of stress--arguably the major source of stress for an artist on her own--temporarily off my mind. (Money concerns for artists are never vanquished entirely, I suspect.)

"Good ol' Sofawolf," I found myself thinking, "good ol' fans, they always take care of me."

And this is a great truth.

And then I found myself thinking, rather wryly, "Good ol' Digger! And good ol' Gearworld--they're taking care of me, too."

It's a weird thing to be grateful to one's own creations, and yet, not a bad sensation.

*James would never have let me starve, of course, but there's a point of pride involved. I'll let him buy me sheets, but making my rent myself is important.

Culinary Adventures

So, as you all know, I'm having to learn to cook.

I started before the move, while I had James around to advise on such matters as "Yes, that meat is done," and "No, you throw away that bit."

So far, I have been suprisingly successful. I have made quesadillas that were actually pretty good, something called a "south-of-the-border wrap" that wasn't terrible, cooked a baked potato without casualties, and marinated a pork loin.

Tonight, I take a stab at pasta with mizithra cheese and sauteed garlic. I've never actually sauteed anything before, so wish me luck. Should it prove successful, I will prepare it Sunday night, when James is coming over for dinner, but I figure I better test it out first.

What I Have Learned:

-Cheese makes anything edible.
-Sour cream makes anything better.
-There is a reason that tortillas are a dietary staple for large sections of the world.
-Mild canned green chilies are actually pretty good, but how you use a full 4 oz can of the things before they go bad, I have no idea.
-Marinating a pork loin is like playing with a sea cucumber with garlic stuck to it, except without the exciting possibility that it will fling its internal organs at you.
-Fresh herbs are great, but if all you need is a teaspoon of fresh cilantro, what the heck do you do with the rest of the bunch? Does nobody market the one-meal-sized fresh herb pack? Why can't I buy just two green onions, instead of a dozen? Is the point of growing herbs yourself not actually to have what you need, but not to have what you don't need?
-Bell peppers are too big.
-Garlic never hurt anything.*

My cooking adventures are a peculiar combination of the bargain basement and sublime. I think I'm alternating between "cooking" and "refueling." Refueling can be done with frozen schtuff. Cooking involves fooling around with herbs and olive oil and mincing garlic and all kinda craziness.

I have not yet actually cooked anything in a skillet. I am a little worried, but we'll get there eventually.

*Except vampires.