Moving along, slowly

[rolanni]

Progress on Ghost Ship

45380 / 100000
(45.38%)

I believe that I can resurrect some of the material I previously excised -- it wasn't Bad Stuff, it was just in the Wrong Place.

...and tomorrow is given over to the day-job. Where'd I put my Double Timer?

Comments

[robotech-master.livejournal.com]

That's why I always save anything that I have to cut from my own stories. Even if I can't stick it back into the same story later, it's always possible it might fit into some other one.

[rolanni.livejournal.com]

Oh, good heavens, no! You never throw weeded stuff away. It may well go back into the WIP, just in a different place, like (some) of the scenes I'm looking at now. Occasionally, they do go somewhere entirely else -- I pulled a scene that didn't quite belong from the final Fledgling, and two books later discovered that it was really meant to be in Mouse and Dragon

[keristor.livejournal.com]

When I was young I was taught that "a weed is simply a plant growing in the wrong place". A rose bush growing through the lawn is a weed. An apple tree growing in the vegetable patch is a weed. Nothing wrong wit them, just in the wrong place.

It seems that words are the same...

Yay progress!

[drammar.livejournal.com]

I like this analogy.

[mbarker.livejournal.com]

You would have enjoyed my father's reaction to eating gobo in Japan. First, he enjoyed it thoroughly. Then he asked what it was. When we explained that it is burdock root, he laughed and laughed. He explained that he was thinking of all the burdock that he (and his farming friends) had pulled up and killed when he was growing up in Ohio... and never knew that it was good for eating.

[keristor.livejournal.com]

I didn't know that. I know burdock root for making drinks (specifically Dandelion and Burdock, which has been around for centuries in the UK).

[mbarker.livejournal.com]

Gobo (burdock root) makes its way into various salads and side dishes here in Japan. It's a fairly chewy addition. I enjoy it. We recently found a loaf of gobo french bread, with gobo baked into it and black sesame seeds heavy on the outside. The gobo was quite moist inside the bread, and very good.

When you see it in grocery stores here, it is about as thick as your thumb, and fairly long -- often 50 or 60 centimeters, roughly? One long, dark root. Skin it, slice it up, and cook it -- very good.