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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
to those who
requested and
confirmed a
subscription. To
manage yours,
please scroll down
to the bottom of
this ezine.
This issue was
published
under the
musical influence of
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.
"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!
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!
"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.
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.
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.
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!
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?
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.