New Short Story at Fireside, New Essay About Shifting Points of View, Mountains!

Hey there – I’m just back from teaching an amazing bunch of students at the Futurescapes writing workshop in Sundance, Utah, so I have piled up links to new fiction and essays for you and some photos! Oh the stars were glorious, you all.

PS Here are the details for next year’s Futurescapes Writing Contest!

and some pictures from the workshop!

Up first – at Fireside Fiction, a story of time travel, sharepoint, office backstabbing, and ancient Troy, co-written with my friend Raq Winchester:

Regarding Your Future With the Futures Planning Consortium
“Knowing how to use a calendar program is a foundational skill for our work. All FPC members will be expected to attend a “Temporal Ethics and Calendaring” session with their supervisors this week. If you can’t make it, you are authorized to use 2 hours and attend it last week…”

Also did you see the amazing Fireside pins? 

Second – at Fantasy Book Cafe, I wrote about the risks and rewards of changing points of view in a series (for, ahem, no reason whatsoever), and then interviewed Aliette de Bodard, N.K. Jemisin, and Elizabeth Bear about the same question (for more points of view, right?)

In Your Narrative, Messing With Your Perspective
“I remember the first time a beloved series (Le Guin’s Earthsea Trilogy) shifted narrative-focus characters on me between books. It was a bit wrenching. I was grumbly for hours. WHERE DID GED GO aughhh @$@!%$%(#.
And then I got into the story….”

Third, we’ve got TWO recipes for Barry Goldblatt’s interview with Cooking the Books – Gingerbread & Texas Caviar (a personal fave).

Posting them here because jetlag, but you should totally go listen to the interview, if you haven’t!

Brenda’s Magical Gingerbread

Ingredients

  • 1 tbsp butter, softened
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups dark brown sugar
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 & 1/2 sticks of butter (1/4 lb + 4 tbsp)
  • 4 tbsp dark molasses
  • 4 tbsp dark corn syrup
  • 2 eggs
  • Powdered sugar to decorate
Directions

Preheat oven to 350°. Coat the bottom and sides of a 7" x 12" x 2" baking dish or cake pan with the butter. Set aside.

Sift the flour, sugar, ginger, cinnamon, baking soda and salt together in a large bowl.

In a saucepan, put the butter with the molasses and corn syrup. Bring to a simmer over low heat. Once butter has melted, remove from heat. Pour it slowly in a thin stream into the flour mixture, stirring constantly until smooth. Add in the eggs, one at a time, beating well after each one.

Pour batter into the prepared dish. Thump the pan a few times on the counter to remove air bubbles.

Bake in the middle of the oven for about 25 minutes. Be careful not to overbake: test with a toothpick, looking for just a bit of gingerbread to cling to the toothpick.

Set the pan on a cooling rack. While still warm, remove from pan, cut into squares and place on wax or parchment paper.

Coat with powdered sugar or cocoa. Alternatively, while still warm, sprinkle with chocolate shavings.
Texas Caviar

 Source Theskinny.us.com

Ingredients

  • 6 cups cooked black-eyed peas, drained, but juice reserved. (I prefer to cook dried black-eyed peas from scratch with the method I use in this recipe, but you can use canned. I don’t recommend frozen for this recipe as the broth will have little flavor.)
  • 1 large red bell pepper, small dice
  • 1 large green bell pepper, small dice
  • 1 large yellow bell pepper, small dice
  • 1 bunch green onions, chopped
  • 2 fresh jalapenos, minced
  • 2 T fresh garlic, minced
  • 1 T fresh oregano, minced
  • 1/4 c fresh parsley, minced
  • 1/4 c fresh cilantro, minced
  • FOR THE DRESSING
  • 1/4 c reserved juice from home cooked or canned peas
  • 3 T red wine vinegar
  • 1 T Worcestershire sauce
  • 1 T olive oil
  • 2 to 3 t Tabasco sauce (If you have normal taste buds, use 2. If you’re from Texas or New Mexico, you’ll want 3!)
  • 1 t salt
  • 1/2 t black pepper
  • 1/2 t ground cumin
Directions

Drain (but do not rinse) 6 cups of black eyed peas, reserving the juice, and combine with the bell peppers, green onions, jalapenos, tomato, garlic and herbs in a large bowl.

In a small bowl, mix 1/4 cup reserved bean cooking/can juice with the vinegar, Worcestershire sauce, olive oil, Tabasco, salt, pepper and cumin.

Toss well with the vegetables and let rest in the fridge for at least 4 hours.
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