NaNo Update: Wrote 2,500 words or so yesterday — a bit on my lunch break, the rest in the evening. A creepy pathologist has given his creepy opinion on a creepy medical mystery, and the subject of necromancy has been broached. Today I get to write someone running for her life and kicking robots. (Kicking robots is a futile thing; it hurts your foot, and doesn’t much bother the robot.)
Last night I started reading King’s 11/22/63, and it’s totally engaging so far. I’m not particularly interested in the Kennedy assassination, but that doesn’t matter; it’s weird time travel! And more importantly, it’s Stephen King. I’m pretty much a wholly non-critical reader when it comes to King, maybe because I started reading him so young. I just fall into his books completely and bob happily along. Even his books that didn’t make a huge impression on me, that I wouldn’t bother to re-read (Dolores Claiborne, Gerald’s Game) are entirely engrossing on my first time through. I could easily do nothing else today but read that book… except my to-do list involves going grocery shopping, going to the library, cleaning house, playing with my kid, writing more, etc. etc. etc.
I have deemed things autumnal enough to make my famous apple onion parsnip carrot soup. Here is the “recipe” (keeping in mind that, with soups, I just kinda put stuff in until it tastes good):
Brown a pound or so of sliced sweet italian sausage in olive oil. Add chopped peeled carrots, peeled apples, onion, and parsnips, and saute until the onions are translucent. Add maybe half a dark beer and a generous splash of apple cider vinegar. Bring to a boil and let some of the liquid evaporate. Add chicken or veggie broth until it’s as soupy as you like. Simmer a while. Season with rosemary. Serve with crusty bread or even sandwiches of sharp cheddar cheese. (How many of each veggie and what kind of apple to use is a matter of personal taste — I’d do maybe two carrots, a couple parsnips, a couple of Granny Smith apples, one good-sized onion.)