Busy busy – always with the busy. And yet, better busy than bored I say so I won’t apologize for the busy. I can only say that I am hoping to be better in 2014 at finding time to blog.
Been doing a lot of interesting freelance work, including
- editing a super novel (which though not my particular genre of choice) was nonetheless utterly engaging and enjoyable and I cannot wait to visit the alternate version of New York created as the backdrop for the stories.
- several stints working on food and lifestyle websites of a major supermarket chain for London content marketing agency. A week in London here and there is always fun. Also useful from a shopping point of view. Also enjoyed seeing some of the “behind the scenes” logistics of these types of sites nowadays. Things haven’t changed much since earlier my web management days. In some cases that’s good – if it ain’t broke, don’t fix it. But in some ways … well, suffice to say that the relationship between techies and client management remains as it largely always has been.
Doing a lot of reading and yet, the “to be read” (TBR) pile grows and grows. I am currently reading “Consider the Fork: A History of How We Cook and Eat” by Bee Wilson. VERY interesting and well written. Much food for thought (it was an obvious line – you would have taken it too) about everything from gadgets to forks, cooking methods and containers. The culinary list (one of the more robust sections of the TBR pile) contains:
- A History of English Food by Clarissa Dickson Wright (who isn’t everyone’s cup of tea and sometimes, if I am honest, isn’t mine but she has a VIEW and I’m interested in finding out more about it)
- Taste: The Story of Britain Through Its Cooking by Kate Colquhoun which was recommended to me, not by a foodie reader, but by a lover of language who said it was worth it just to delve into the impact of food on language. The word nerd in me snapped it up.
- Salt: A World History by Mark Kurlansky – between this and Spice, I’ve got the spice cupboard covered 🙂 But having THOROUGHLY enjoyed Kurlansky’s Food of a Younger Land (winner of the longest subtitle in history *), I had to grab this when I saw it.
I’ve got a non-culinary TBR pile as well – full of mostly memoirs at the moment. I go through phases and looking at things via the lives of notable individuals is one that crops up from time to time.
And finally – a bit of site seeing. As you know, I like to share links of interest when I find them and as I have been SO remiss in keeping you updated, I have quite a few this time.
- 38 Wonderful Foreign Words We Could Use in English – via mental_floss, one of the great sources for my word nerding needs. I mean, they also provided the very interesting 7 Common Words With Little-Known Relatives
- Came across a description for Write-A-House, a different kind of writer’s residency program – and of course, popped over to the Write House site to see what it was all about. Not that I am planning a move to Detroit. After the last move, I’m moving NO WHERE anytime soon. But it’s an idea with scope, I’ll give them that. Be interesting to see how it evolves long term. Basic idea? Help fix up a house and live there rent free so that you can work on writing. The house will be 80 percent habitable and the writer-in-residence will be required to fix up the rest.”
- Everyone seemed to be taking the “How Y’all, Youse and You Guys Talk” quiz at some point – and I did as well. But I think I broke it. The truth is, my speech pattern is all over the board – not because we moved all over the place but because I grew up speech pattern, was raised in that place by two people with speech patterns from somewhere else and was surrounded by people all the time with patterns from even more places. Rubber ear and brain engaged and the result is – I use regionalisms of all kinds with no rhyme or reason.
- I saw this and I knew I had to have it. The Book Map
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*The Food of a Younger Land: A portrait of American food – before the national highway system, before chain restaurants, and before frozen food, when the nation’s food was seasonal, regional and traditional – from the lost WPA files