She is handsome, she is pretty

[rolanni]

Oh, let’s see.

Woke up this morning with a stiff neck, which was later in the day  joined by aching wrists, aching head — pretty much aching everything — and that was the theme of the day, despite swallowing my Daily Limit of aspirin.

Fortunately, there was very little of a keyboard nature to do at work, so I got to rest my wrists, anyway, and passed the afternoon reading the New Yorker that had arrived on Saturday.  Of particular note is the article about S.A. Andree’s arctic expedition in 1897, undertaken via hot air balloon, as well as the article about chef in Turkey who is devoting his life to ferreting out the old, each-slightly-different regional recipes for standard foods that are being displaced by the Turkish equivalents of Starbucks.  I’m in the middle of reading the article about George Steinmetz — tomorrow!

Or not, depending on workload.

Today, I had thrust upon me by the story-brain, which was apparently avoiding the Ghost Ship scene it was supposed to be thinking about — the name and history of a goddess attached to Cheobaug, the Land of Wave and Water.  Mind you, I wasn’t going to be writing a story about Cheobaug, but does the story-brain care what I want?

This has been reported elsewhere, but bears repeating — an Inventory Transfer Order has been — repeat has been — issued, and the pre-ordered Saltations have begun their journey Maine-ward.  Best estimate as to when they might arrive is “next week sometime.”  Please be assured that we’ll tell you when they land.

…that’s pretty much all I’ve got.

Hope everyone has a pleasant and relaxing evening.

Originally published at Sharon Lee, Writer. You can comment here or there.

Comments

[sfminou.livejournal.com]

I'll have to find that article about the Turkish chef. For 15 years my travel joy has been eating my way through the lokantas, bufes, and ristorantes of one of the best cuisines in the world. And yes, I found "Urfa tummy" was just as potent as "Aztec revenge." In general, Turkish food is fresh, prepared respectfully, and delicious. Even street food! The only bad restaurant meal I ever had in Turkey was across the street from the American Embassy in Ankara -- do you suppose the Colonel and Mickey D were engaging in stealth cuisine?

My hardback Saltation arrived on Monday, and of course I've re-read it (and Fledgling, too). Now I've begun trying to read between the lines -- do I trust Win Ton? Can it be safe to work for the Uncle? What has happened to Theo's sponsor, who hasn't been heard from since her precipitate departure from the Academy? Please, story-brain, don't spend too much time on by-ways-- I'm eagerly anticipating the e-ARC of Ghost Ship!

[rolanni.livejournal.com]

I'll have to find that article about the Turkish chef.

Here (http://archives.newyorker.com/?i=2010-04-19#folio=056) you go.

[sfminou.livejournal.com]

Thank you! I sent the image of the April 19 cover to my son-in-law and requested a photocopy from him-- he's a subscriber.
This discussion has prompted me to stir up some red lentil soup for supper! Or maybe Yayla soup with yogurt and mint. Hmm.

[sfminou.livejournal.com]

Wonderful article -- I now have the PDF version, and it was like a quick visit to the parts of Turkey I like the best, village Turkey. I've had keskek several times, not ever the same, of course. Being a grain-eater by nature, I thought for years that Turkish cooking was terribly meat-heavy -- but that's just restaurant cooking, and Turkish home cooking is very different from restaurant food. Since every home-cooked meal I ever ate was different, I can't even begin to generalize! But the author persuaded me -- regional differences are definitely threatened.
I do love opinionated people, even when I do not share their opinions. I disagree with the chef about olive oil. I think it has "terroir" as wine does, even though I won't join the oil-snobs. I have enough trouble with maple syrup "terroir".
Thanks so much for mentioning the article, and sending the link to me. Once upon a time I subscribed to the New Yorker, but I could never bear to part with back issues, and they piled up under the bed. No renewal -- back to dust bunnies. Punch went the same way (before it died).