ISSN # 1546-2153

 




INTRODUCTION

FUNNY FILE

WHAT'S ON YOUR DESK?

MAKING A SCENE

SAY WHAT?

A MOMENT IN THE HISTORY OF WRITING

WRITING TIP

LITTLE-KNOWN FACTS ABOUT . . . 

CLEANING UP YOUR PROSE

WEBSITE TIP

JUST CURIOUS 

CHALKBOARD

ASK THE COMPUTER GUY 

QUIZ CORNER 

OUR CURRENT CONTEST

FINALLY . . .  A Sample of  Excellence

CONTACT INFO




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Volume 3,  Issue 9                                                                                                        May 9, 2005

 


Brought to you by:

R e a d i n g W r i t e r s 
www.readingwriters.com

 

 

INTRODUCTION

Welcome to The VERB!

Here, at ReadingWriters, we read scads of manuscripts. Some come across our desks with little or no regard for the guidelines, but with a delightful story. Some land on our desks with impeccable attention to manuscript format, but with an unfocused subject. And then, there are a chosen few that are perfect in all areas. Diverse as the submissions may be, they have one thing in common: originality. No matter the premise, or how many times it's been done, each author brings a fresh perspective to it simply because the author is unique. This is why our themed contests are so much fun! We send out a premise into the world, and voilà, we get back different stories about the same thing. It's similar to eating a new chocolate cake every day! 

In our previous contest, we asked writers to take us to the year 3037, and to describe what it's like for human beings on Earth. They didn't disappoint. Congratulations to winner Mike Simon, Honorable Mentions Terry Weide, Hope Fountain, Ginny Stibolt, Shana Dubow, and to all the brilliant imaginations out there! Never stop baking!

Also, many thanks to judges Kathy Ide and John Grant

FOR YOUR RESEARCH ~ Food Writing
Travel
through 500 years, and from coast to coast to explore the rich diversity of American food.

Leite's Culinaria is an ezine all about food. Articles, columns, food history, recipes, Q&As. If you write about food, or are simply thinking about it, you will enjoy this site.

Join the forum at eGullet Society for Culinary Arts and Letters. Read. Chew. Discuss.

No food writer would be complete without several visits to Food Network. May we all enjoy our work as much as Emeril. 

Finally, your temporary Freedom From Toil is here. Enter your original recipe in Pillsbury's 42nd Bake-Off contest, and you could win a million bucks! Deadline: May 31, 2005.

Now, without further ado ... let the action begin!

 


Elizabeth Guy
Editor





   The VERB is   published every 
other Monday. It 
is sent exclusively
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 please scroll down 
to the bottom of
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This issue was
 published under the
 musical influence of

GINO VANNELLI
Inconsolable Man



FUNNY FILE

 WHAT'S ON YOUR DESK?

NATHALIE DUPREE

I write with my little portable Dell computer on my lap, sitting on the sofa, working on my memoir or my cookbook.  

I keep a Diet Coke handy, and frequently something to snack on. Many times I am cooking while I am writing, making bread or a soup, and I'll get up occasionally for a taste.   

My cat has a habit of getting on my lap when I write. (I don't think it is all love, I think she loves the warmth from the computer, somehow.) I do love homemade cookies, and have to admit to keeping them close, as well.  

On occasion I have an intern, and will get up and supervise--and taste something they are cooking. So, as you might suspect, I am surrounded by food.

 

 


From star chefs and product endorsements to home cooks and practical recipes, Nathalie Dupree is a walking encyclopedia on the vast world of food. 

For over 30 years, she has been a culinary advocate with a dual focus of “New Southern” cooking and “Real Life” cooking and entertaining.  In spreading the good word about cuisine and the culinary industry, Nathalie has authored nine pioneering cookbooks, written articles for newspapers and magazines coast to coast, starred in more than 300 top-rated television cooking shows airing on PBS, The Learning Channel and the Food Network, and provided high-quality representation for numerous food organizations and businesses. 

A catalyst in her field, Nathalie co-founded the globally respected International Association of Culinary Professionals (IACP). Additionally, she has personally taught and mentored over 10,000 students, many of whom have gone on to become successful chefs, authors, food professionals and home cooks in their own right. 

In addition to her frequent appearances across the US, Nathalie is a columnist for the Post & Courier and Charleston Magazine in Charleston, South Carolina where she lives with her husband, author Jack Bass.

Visit Nathalie's web kitchen. 

 

MAKING A SCENE

 


 

 

 

 

 

 

 

SAY WHAT? Commonly Misused Words

Receipt means a written acknowledgement of receiving goods or money. 
     "Save that smile for your fools, Mr. Blaine. I want a receipt."

Recipe means a set of instructions for making something from various ingredients.
    
"Nobody's leaving till I get the recipe for this soup."

A MOMENT IN THE HISTORY OF WRITING

"My mother's menu consisted of two choices: Take it or leave it."
-
Buddy Hackett

 

In 1922, archaeologist Sir William Cristal discovered the first recorded menu in a pyramid. The carved stone tablets held a list of food that was to be served at a celebration meal for the birth of a prince's twin sons. According to the menu, there were two first courses (garlic in sour cream and barley soup) and one second course (salmon brought by boat from the Tigris river.) The main course was roast pig and goats' cheese, followed by honey cakes, fresh dates and pomegranates. Pretty simple fare considering that one of these twins was to later become Ramses III, the most powerful of all Egyptian pharaohs.

This menu, however, wasn't written for the eyes of the dinner guests. It was designed for the kitchen staff only--a detailed set of instructions for which dishes to prepare and in what order they should be served. 

This "tyrannical" method of serving continued well into the eighteenth century. No matter how plain or fancy the eating establishment, the meals were chosen by the proprietor or the kitchen staff. Every diner was given the same thing to eat. Most of the time, even the waiters were ignorant of what would be served until they were given the dishes. 

Modern menus originated in France, where owners of the first true restaurants finally decided diners should have a choice. Chefs wrote on large chalkboards the names and descriptions of the food they served, and then placed them at the door. 

This soon morphed into individual menus that were handed out at the table. Many great artists of the time, Toulouse Lautrec, Renoir, Matisse and Gauguin, were honored to illustrate such menus. Some received pay for their work, but most were happy to get a free meal. Since then, their menus have become highly-prized collectors items. 

But the most expensive menu of all is the one discovered in the pyramid by Sir Cristal. Those hieroglyphic tablets, now on permanent exhibit at New York's Metropolitan Museum of Art, are valued at 27 million bucks!

 

WRITING TIP

Chocolate contains caffeine, theobromine and phenylethylamine--three stimulants that increase the activity of neurotransmitters in the part of the brain that controls our ability to pay attention. Therefore, writers should eat lots of chocolate! 

LITTLE-KNOWN FACTS ABOUT . . . 

MARIE ANTOINE CAREME

Born:  June 8, 1783
Died: 
January 12, 1833

 


"When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gathering, nor social harmony."


 

~  Marie Antoine was born in Paris, France.

~  He was christened in honor of Queen Marie Antoinette at a time when the Queen was not liked, so he soon became Antonin.

~  At the age of nine, his father, poor and already responsible for fifteen children, abandoned Antonin at the busy Maine gate of Paris. 

~  A cook rescued him from the horrid streets, and put him to work in the kitchen to earn his keep. 

~  Antonin enjoyed working in the kitchen, and quickly rose through the ranks. At the age of fifteen, he was employed by the famous pastry chef Bailly. While studying the art of pastry design, Antonin taught himself how to read. 

~  Away from the kitchen, he spent most of his free time in the local library. He read every cookbook he could get his hands on, and vowed to one day write the most in-depth book on French cuisine ever created.

~  At the age of 25, Antonin had become well-known among chefs and gourmets in and around Paris. He soon found himself cooking for emperors, kings, princes and other royalty. His lofty clientele included Napoleon, the Romanovs, the Rothschilds, Rossini and King George IV. 

~  Antonin was handsome and charming, but insecure and overly-sensitive, probably due to his early abandonment.

~  Yet in 1808, in the small Paris study of the Notary Monsieur Hua, Antonin married the wealthy daughter of Captain Charles Mahy de Chitenay, Henriette. Although Antonin was considered poor at the time, his income was about to exceed that of his in-laws.

~  A few years later, Antonin's only child Marie was born. But Henriette was not the mother. A woman by the name of Agathe Guicharder gave birth to the child. Whether Agathe was Antonin's second wife or simply his mistress, no one knows. Antonin never wrote about his personal life, and no records have been found to prove either.

~  After Napoleon's disastrous retreat from Moscow in 1812, Antonin decided he needed a more stable job. He began to write a cookbook. He wasn't the first to come up with the idea, but he did have a marketing advantage: his book would include his "royal" recipes. The book, Le Patissier royal parisien (The Royal Parisian Pastry Chef) was a huge success.

~  The 400-page, two volume set covered the spectrum, from flamboyant desserts to simple puddings. It was so popular, a second edition was published three months later. 

~  This cookbook also contained illustrations, mostly drawn by Antonin himself, that several critics abhorred. He shot back that he never claimed to be an artist. But he quickly went to art school before he published his next book.

Antonin wrote several voluminous cookbooks that included hundreds of recipes, menus, history of French cookery, ways to organize the kitchen, and, of course, instructions for the "sweet" architectural centerpieces that had helped make him so famous.

By 1829, Careme knew he was dying, just like his colleagues, from too many years of breathing the deadly fumes of charcoal. The Rothchilds offered him their chateau at Ferrieres to retire, but he refused. He spent his last years in his "humble lodgings" in Paris, writing furiously. 

~  When he died at the age of 50, one of his doctors took a cast of his head to study the areas of the brain that are supposedly responsible for culinary genius. After that, his body was taken under cover of night to the cholera-choked Cimetiere de Montmartre in Paris, France.

~  Antonin gained fortune and fame by publishing his recipes in cookbooks, and wrote himself into history. His classic recipes are still executed to this day by chefs all over the world.

 

Read more:
Cooking For Kings
The Life of Antonin Careme ~ the First Celebrity Chef

by
Ian Kelly

CLEANING UP YOUR PROSE

Good manners are essential in all forms of communication. Aside from the smile and the handshake, the most basic manner of all is the introduction.

Failing to introduce characters when they first appear in a scene is similar to failing to introduce guests when they walk into your party. No one expects you to divulge everything about the characters at the outset--please, don't do that--but at least let your readers know who's eating the dip.  

If they're important enough to invite, they're important enough to name.

 


 

Example 
A man scoured the room, pausing on every head with blond hair. But nobody looked like a pissed-off trigger-happy husband. A young lady approached from behind and slapped his backside. "See him yet?"

Cleaned up
Freddie, the owner of the bar, scoured the room, pausing on every head with blond hair. That's the only bit of description he had. But nobody at the bar, the dancefloor or the tables looked like a pissed-off trigger-happy husband. 

He felt a slap on his backside, and turned to the smiling face of his 
girlfriend Sally. "See him yet?" she asked.

 

Example
I took a bite of the juicy steak, nodded at the waiter, then settled into the booth for a quiet supper. Just me and my memories. But then my brother showed up, sitting across the table without asking if I cared. Then my neighbors and the street cop appeared out of nowhere. Something told me I wasn't eating supper alone tonight. 

Cleaned up
I took a bite of the juicy steak, nodded at the waiter, then settled into the booth for a quiet supper. Just me and my memories.  

But then my brother Johnny plopped down on the other bench without asking if I cared. Derrick and Sammy, the blues musicians who lived above me, eased in beside us. Even O'Malley, the street cop, appeared out of nowhere. 

Something told me I wasn't eating supper alone tonight. 

 

 


Uncertain of a piece of your writing? 
Send it to us
and we'll clean it up in a future issue.

WEBSITE TIP

Avoid underlining words that are not links. 
This confuses visitors.

JUST CURIOUS ~ Survey 

Do you eat in your writing area?

   Yep! I always have a snack nearby!

    Nope! I always eat in another room! 


Poll remains open till May 22, 2005 

  

PREVIOUS SURVEY
How many genres have you lassoed?

 Only one, pardner! I've found my acre of heaven, and I'm staying put! - 32%
More than one, pardner! I like to ride the open range!  - 68%

"I like to ride the open range because I know somewhere out there is my bestseller!" - Dani Rigg

"Too darned many. I write articles, essays, columns, poems, songs, short stories, novels, and more. When people ask what I write, I start reciting my list and watch their eyes glaze over. If only I could just say, "I write X" and be done with it. But I like 'em all. I also play about six different musical instruments. Some gals just can't settle down. Or maybe I figure if I play all the machines, I'm bound to hit the jackpot on one of them." - Sue Lick

"I write in many genres. My interests are vast, and I'm notorious for imitating, in some fashion, that which I read." Ruben Wilson

"I am concentrating on one genre, romance, but I'm certainly not against trying others after I get the hang of this one." - Barb Mathis

CHALKBOARD

Here's a chance to show off your writing! 
Send us an excerpt of which you are especially proud. If it's chosen, we'll publish it here in a future issue. Approximately 500 words. Any genre. You, of course, retain all rights. It will remain in The VERB archives until you ask us to remove it.

Subject: CHALKBOARD submission
(Feel free to include a bio.)


   

BIG NIGHT IN BIG BAY
by
Elaine R. Winkler 

The waitress appears ... Why don’t we scream at her? What did they do with our order? Are they missing some ingredient? We will gladly eat something else. We will eat a raw moose! 

 

 

           We are spending the week at my son’s cottage on Lake Superior. He and his wife are in town celebrating their twentieth anniversary.  Grandson Nelson is practicing with his driver ed class, which leaves us three. We decide we’ll dine out, too, at the twelve-miles-away Inn, where we had heard the pizza is pretty good. With the lake in its front yard and the forest at its back, there is a lot of wilderness around the village.

 

As we sprint across the sodden grass to the Inn, I am garbed in three layers while thirteen-year-old Max is comfortable in short sleeves. A woman dashing toward her car shouts, “Forty-five minute wait.”  Bob hates lines, but we have passed only a seedy-looking bar and it would be a 45-minute drive to town.  We will wait.

 

7:10--put our name in. The special tonight is manicotti with meat sauce. Perhaps we should order that. I pull three straight chairs around the cold woodstove. There are more people present here than reside in this village—at least 60 seated at three long tables, like three huge families, another 15 around the bar, including a small boy seated between a man and a woman chain-smoking, sipping a wine cooler. A group of three enter and sit in the corner. A family of five enter, then another six. What a popular place this Wednesday night! Are they all campers who don’t want to cook outside? I’m sure Max wishes he had brought his book. Boys run in and out, leaving the door open. Adults walk out and leave the door open. I walk over and close it once, before giving up. A girl sets up a small table and invites us to sit.

 

7:30--we’ve saved 25 minutes already!  We order quickly. We will eat soon! Apparently there is only one cook, however, for all these diners. The small boy from the bar leaves with the woman who smokes. The man stays behind. We sip wine and root beer.  There is nothing on the table to eat, no bread basket, no crackers.  Those who have eaten leave, the hungry arrive, tables are separated.

 

8:35--we have pumped Max about his schedule for the coming school year, discussed when the weather will turn. I should tell him my Uncle Viney story. We stare at empty glasses. Now wishing I had brought a book, I am still freezing with my jacket on. We reminisce about last Valentine’s Day when we were ushered in and out in 40 minutes—and that is a fine place where we wouldn’t mind lingering.  The waitress appears (from where? Outer Mongolia?) to say she’s sorry for the delay, our food will be out soon. Do you want another drink? Why don’t we scream at her? What did they do with our order? Are they missing some ingredient? We will gladly eat something else. We will eat a raw moose! 

 

8:40--eight teenagers come in and drag a table over to the stove. They pull out a deck and play cards. Now, there’s an idea! Next time we’ll bring an emergency kit—books, cards, sandwiches!

 

8:45--returning from a futile search for the restroom, I see a party--seated after us--already halfway through their meal.  Now I am angry! I hurry back as I see the girl setting down our plates--steak for Bob, chicken fingers for Max, and pizza for me. Are we really going to eat?  Max wastes no time devouring his chicken followed by two slices of my pizza (which tastes like Bisquick). We pass on coffee and dessert and clear out of there, only two hours and 20 minutes after we entered. If only it were a place we had wished to tarry.

 

            Back at the cottage, Max munches a snack bar over his book. Oh, no! The boy is already hungry again.  

 

 

 


© 2005 Elaine R. Winkler

ASK THE COMPUTER GUY

These days, computers have become the preferred medium for most writers. With a few clicks of the mouse, we are able to delete, rewrite, cut and paste with a speed and ease never imagined before with a typewriter, let alone pad and pen. But due to the intimidating nature of this vast writing tool, some of its benefits remain idle. Never fear! My husband Jim Guy, a certified computer genius, is here to help.

 

You don’t want your spell checker to find problems with every sentence just because you work in a profession that has its own unique words or abbreviations.

If you’re a cook and type up recipes, or you type lawyer stuff, or documentation for computer projects, you know what I’m talking about. You don’t have to live with the limitations of the spelling dictionary that comes with Microsoft Word. Since you have a life, that news isn’t going to change your fortunes and create new prospects. But if it does, remember who was looking out for you.

Medical transcriptionists use some pretty high dollar words and need a specialized dictionary to help them out. In that field, one can acquire a special dictionary file and install it into Word. Someone who works in languages in addition to English can find downloads on Microsoft’s web site. I found an Arabic dictionary easily. Some of these specialized dictionaries are free, and some cost money.

For the rest of us who don’t need a whole special dictionary, there’s probably a dozen or two words that would make our spell-checking go much smoother. We can add our own words and abbreviations to Word and we don’t need a degree in computer programming, and 12 books from eBay to do this. It’s easy. 

Here’s how:

When you start up the spell-checker and run into one of your special words or abbreviations, look for the button that says Add to Dictionary. Be sure your word is capitalized properly because that’s how it’s going into the dictionary–just like you typed it.

Oh, oh. You’re going to be somebody around the office now!

 

 


Submit your question to COMPUTER GUY!  

QUIZ CORNER  

HOW FAR DO YOU GO?

 

Part of the joy of writing fiction is immersing ourselves in other people's worlds. Behind the guise of "made-up" characters, we can say and do things we would never say and do in our own lives. 

Do you take advantage of this luxury? Take the quiz below to see how far you let your characters go. 

 


 

1.  Martha steals expensive perfume and hides it in Caren's purse. What do you have Caren do? 

         a)  Pretend it never happened. 
         b)  Call Martha to ask if she knew who did it. 
         c)  Squeal into Martha's drive, drag her thieving friend out by the ear and take her back to the store to pay for the perfume. 

 

2.  Wade wants to study Interior Design, but his father demands he study Architecture. What does Wade do?

         a)  Gives in to his dad's wish.
         b)  Writes his dad a long letter, explaining why he wants to study Interior Design, and sticks it under his pillow.
         c)  Moves out, gets a job as a male stripper to pay for design school. 

 

3.  Andrew learns his new wife is having an affair. What does he do about it? 

         a)  Eats Rocky Road ice cream and cries. 
         b)  Confronts her. They talk a few moments; they reconcile. Everything's fine. 
         c)  Pretends he's going to work. Returns a few hours later to find the "couple" in a compromising position on his pool table. Whacks them out of the house with a pool cue. 

 

4.  Eddy wins a trip to Aspen, Colorado, but he doesn't know how to ski. What does he do?

         a)  Gives the prize to a friend who can ski. 
         b)  Takes the trip, but stays away from the slopes. 
         c)  Flies to Aspen. Skis. Falls. Skis. Breaks both arms. Falls in love with ski instructor. Moves to Colorado.

 

5.  Janet witnesses her boss striking his wife. What does she do?

         a)  Looks the other way. 
         b)  Steps into his office, feigning ignorance, and launches into a work-related dilemma.
         c)  Jumps on his back, drives her fingers into his eyes while shouting at a co-worker to call 911.

 

6.  Maurice hears a noise in the basement. What does he do?

         a)  Leaves the house. 
         b)  Goes to the top of the stairs, calls out, "Anybody down there?" Then locks the door. 
         c)  Grabs a flashlight and a broom, runs down the steps, screaming like a banshee. 

 


 

The A characters are definitely the anal-retentive crowd, hiding in the bushes. Guaranteed to put readers fast asleep. If you recognize such bores in your work, you're either terribly shy or terribly afraid family and friends won't approve of what you have to say. Time to pick a pseudonym. Nobody has to know what you're writing. The anonymity will free up your creative voice, and give new life to the anal ones. 

The B characters are on the fence, unsure which way to lean. They're communicative to a point, which is always interesting, but they back off before things get too complicated. If your characters fit this description, you're too close. These people have become your friends, so you hesitate to hand them any problem that can't be resolved within a few pages. Time to push them off that safe fence and into a pile of warm horse droppings!

The C characters are at the edge of the cliff, hanging on with one finger. They dance to a different beat, refusing to seek the approval of others. All memorable characters possess this trait to a certain degree. If you're creating such people, you too must be hearing a distant drum. Congratulations! Time and time again you will force your readers to rip through the pages, asking themselves with bated breath: What will these people do next? 

 


© 2005 Elizabeth Guy

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    When dinner was done, the master horse took me aside, and by signs and words made me understand the concern that he was in, that I had nothing to eat. Oats in their tongue are called hlunnh. This word I pronounced two or three times; for although I had refused them at first, yet upon second thoughts I considered that I could contrive to make of them a kind of bread, which might be sufficient with milk to keep me alive, till I could make my escape to some other country, and to creatures of my own species. 

The horse immediately ordered a white mare-servant of his family to bring me a good quantity of oats in a sort of wooden tray. These I heated before the fire as well as I could, and rubbed them till the husks came off, which I made a shift to winnow from the grain; I ground and beat them between two stones, then took water, and made them into a paste or cake, which I toasted at the fire, and eat warm with milk.

This is enough to say upon the subject of my diet, wherewith other travellers fill their books, as if the readers were personally concerned whether we fare well or ill. However, it was necessary to mention this matter, lest the world should think it impossible that I could find sustenance for three years in such a country, and among such inhabitants.

 

 - JONATHAN SWIFT
 
Gulliver's Travels


 

 

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