I can’t believe I haven’t yet posted a pic of the cover of A Soft Place to Land.
And hmm. Looks like I’m not going to be posting the cover image right now after all; I can’t get it to upload. But you can see it–and pre-order if you like–on Amazon. Release date is April 6.
I’ve started working on book three, which is daunting. The third book has a certain amount of expectation to it: like, now you are really exploring your talent, going deep, writing a “big” book. Such lofty expectations don’t really mean anything when you are actually sitting at your desk, trying to transcribe the world onto your page. What matters–me thinks–is an accumulation of well-chosen concrete details, and some sort of forward movement. Or as my sister Lauren says, you have to run your characters up a tree, throw rocks at them, and see what they do in response.
Funny to make up stories for a living. It’s kind of like extended child’s play, except it turns your hair gray and makes your back ache.
So, new subject: Last night I made my first ever cheese souffle, using Judith Jones’ recipe, which she adapted from Julia Child. Basically you make a white sauce (you add hot milk to a roux, which is butter and flour cooked together) and then you add egg yolk and then fold in whipped egg whites and grated cheese. Plus salt and paprika. I always thought souffles were supposed to be super tricky and hard to pull off, but I think as long as you don’t overcook it (which makes it fall), it’s pretty simple. And oh so delicious paired with a salad of bitter greens, watermelon radishes, and pecans. The souffle itself tasted sort of like a hybrid of southern spoon bread and a really fluffy omelette.