Numbers. Again.
Jul. 1st, 2006 12:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceOkay, look. I hate to brag, it's dangerous; but here are the final numbers for this month.
Pages: 187
Words: (approx) 60,000
Sheesh. For most people, that's half a novel. For me, it's a good third of a novel. Why can't I do that every month? [Lies back and thinks of three books a year. And time off.]
I am, I confess, tired now. And of course I can't stop yet, because the book's not over; and then as soon as it's finished it'll need redrafting in a hurry, and then as soon as it's off there's a play to write and another book and a new proposal and...
But tonight I feel accomplished.
I cooked dinner. This is nice. Soak pinto or rosecoco (or flageolet) beans overnight, and simmer till tender. Finely slice onion, carrot, celery, and fry them in olive oil; add diced pancetta, and fry a few minutes; add the beans and a little stock or water, and simmer until the carrot is tender. Stir in handfuls of parsley and season. Meanwhile, dip fillets of sea bass in seasoned flour, and fry two minutes on the skin side in hot olive oil; turn over for thirty seconds, and serve on top of the beany goodness.
Pages: 187
Words: (approx) 60,000
Sheesh. For most people, that's half a novel. For me, it's a good third of a novel. Why can't I do that every month? [Lies back and thinks of three books a year. And time off.]
I am, I confess, tired now. And of course I can't stop yet, because the book's not over; and then as soon as it's finished it'll need redrafting in a hurry, and then as soon as it's off there's a play to write and another book and a new proposal and...
But tonight I feel accomplished.
I cooked dinner. This is nice. Soak pinto or rosecoco (or flageolet) beans overnight, and simmer till tender. Finely slice onion, carrot, celery, and fry them in olive oil; add diced pancetta, and fry a few minutes; add the beans and a little stock or water, and simmer until the carrot is tender. Stir in handfuls of parsley and season. Meanwhile, dip fillets of sea bass in seasoned flour, and fry two minutes on the skin side in hot olive oil; turn over for thirty seconds, and serve on top of the beany goodness.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2006-07-01 11:41 am (UTC)And then when I'm not working, I can't imagine ever writing a word again, ever.
A happy medium would be fine: y'know, a steady thousand words a day, say, every day, that would suit me nicely. But I never can, and never could. Sprints and staggers is my nature, and right now I'm sprinting. Stand by to pick up the pieces, all...
(PS - people keep telling me good things about 'Tooth and Claw'. Will check it out, soonest...)