February 8th, 2007

breeden

(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.
breeden

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.