I should be writing. Instead, I…

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…fell prey to a visit to Blueberry Meadows for our annual “‘pickin’ and grinnin’ and bakin’” venture. [Okay, that’s just lame, nor is it a term we’ve ever used, but, according to my wife, it’s safer for all concerned to just humor me and move on as if I’m normal.]

Subconsciously [or consciously–I really have no culinary moral compass], I must have felt I owed it to myself, since yesterday I didn’t give in to my customary saunter through the Farmer’s Market, where I snag a couple of potato flour donuts and a loaf of Altamura bread from Gathering Together Farms.

And if the nice, nice ladies from El Salvador have their griddle warmed up…

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you won’t see me turning down a trio of their specialty pupusas.

Not exactly the poster boy for culinary restraint, I admit. [But no worries, we have plans to widen the doorways throughout the house.]


 

So it was straight to the kitchen after the return home.

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[I’d like to claim the pretty, blueberry-infused muffins as mine–“Uh, dear, do you want some batter to go with those blueberries?”–, but those are the work of my wife.

For me, it was time to experiment, as I swirled lemon curd in my half of the batter and I ‘roasted’ some of the berries to bring out the sugar. I sauteéd another handful of berries in a butter/brown sugar/brandy sauce. [In hind-taste, I could have used a bit more brandy.]

Now, for those recipe-writers with the temerity to warn us off the muffins to allow for ‘cool-down’, well, piffle! I mean, why not just grab a fork and dig right into one straight from the pan?

Then again, if you’re one of the effete elite, well, yeah, I guess you probably should wait the whole half-hour so the muffins will come out intact.

Then-then again, with enough batter and a mini-pie plate, compromises can be reached

bluebarry mondo muffin

For the faint of heart, avert your eyes and cover your ears, everybody, I’m goin’ in!

[Don’t tell my wife. You wouldn’t want to disturb her reading anyway, right?]

 

Verdict? Plenty moist [the lemon curd helped], plenty of berry flavor, and just enough of the citrus overtone to encourage future experimentation.

I’d better stop eating these little hummers so I’ll be hungry for dinner.

Email Gems: July 17-21

From my Austin Kleon weekly newsletter:
Here [with 2 Years of Exhausting Photographic Detail] Is How to Write a Book by Ryan Holiday

From the newsletter of Jill Badonsky [the author of The Muse Is In]:
“Strengthen Your Tolerance Muscle–To be good at anything in the creative realm you must be able to accept that you’re not instantly perfect or even kinda good. If you don’t have a tolerance muscle, your mission if you want to answer your creative call, is to build it before the skill you are trying to cultivate.”

 

 

 

Writers Horoscope–July 18

Your publishing company is off to a good start.

You’ve tracked down office space. [That spare lumber in the garage needed to be cleared out anyway.]

For those draining 400-word days, you’ll need that footrest. Rex the Wonder Retriever lies at the ready.

And every writer needs face time with an apathetic reader. Your tabby Whiskers is primed to ignore your every word.

 

Was just hit with a major pang of guilt…

I had just opened the book Writing for Story, by Jon Franklin, and began reading one of his highly-acclaimed stories, entitled Mrs. Kelly’s Monster, that detailed surgical procedures to relieve a patient of almost four decades of suffering from a malformation of blood vessels in the back of her brain.

And I thought…36 years of agony, all the while partnering with her husband to raise a family.

And I thought…and here I am whimpering and simpering about Facebook’s cluelessness about member requests that vaporize.

And I thought…get off your duff and keep writing!

And I thought…you folks should too!

Dig in! Ramp it up! Kick some literary booty! Go!