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[personal profile] desperance
Little bursts of doing much: yesterday, at ten past five I was still writing. By ten past six I had made and chilled a chocolate St Emilion for a party today, cooked and eaten a spaghetti carbonara for myself right then, and fed the cat also.

Today, I didn't get to the computer till ten this morning; by lunchtime I had finished a chapter and also written a column of advice for wannabe crime writers. Very soon now, I'm heading off for the above-mentioned party, at which [livejournal.com profile] durham_rambler celebrates the end of the fifties.

Meantime, the book has reached two milestones:

Zokutou word meterZokutou word meter
15,240 / 60,000
(25.4%)


and, in pages,

Zokutou word meterZokutou word meter
50 / 200
(25.0%)


Also, a little mild ego-surfing (well, somebody mentioned my upcoming play, and I wasn't sure where she'd heard about it, so obviously I had to go and look, didn't I?) has discovered this blog entry, which I draw to your attention only because I can.

(no subject)

Date: 2007-03-11 04:32 pm (UTC)
From: [identity profile] pennski.livejournal.com
Hurrah!

May it be a fantastic success and bring you your share of the profits!

(no subject)

Date: 2007-03-12 07:55 pm (UTC)
From: [identity profile] mantichore.livejournal.com
"Chilled a chocolate St Emilion"?

What does that mean? What is it? Call me a hidebound purist, but I always get wary, if not downright queasy upon seeing the words "St Emilion" and "chilled" in such a close proximity... O____รต

(no subject)

Date: 2007-03-12 09:40 pm (UTC)
From: [identity profile] shewhomust.livejournal.com
It is the most intensely chocolatey thing I have ever encountered (much more intensely chocolate than mere chocolate) and very wonderful.

And we kept it well away from the bottle of Saint Emilion which was a birthday gift!

(no subject)

Date: 2007-03-12 10:05 pm (UTC)
From: [identity profile] mantichore.livejournal.com
Oh, okay, so "chocolate St Emilion" is just a name, not an actual unholy and blasphemous concoction of chocolate and St Emilion wine, which brew then gets hideously chilled to Cola temperature for service?

I feel much better already.

(no subject)

Date: 2007-03-13 08:14 am (UTC)
From: [identity profile] desperance.livejournal.com
It's a dish, a chocolate dessert, sort of a fridge-cake: nothing to do with the wine, truly honestly, sorry to have worried you...

(Mix chocolate, golden syrup, butter, eggs, meringue and amaretti together and chill, basically. Take in small doses, it's angina on a spoon...)

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