I write for food

[Sherry Thrasher]

For quite a while I have been toying with the idea of writing a poetry cookbook of sorts. Maggie turned me on to Like Water for Chocolate and I believe I have had an ah ha moment. For those of you who are fiction writers and who have a little time for a discussion on writing fiction, I'd appreciate your insight on plot, organization, etc.

Tonight I attended my first fiction workshop and these folks are serious about writing with the ultimate goal of getting published. Fortunately, they are happy to have a poet in the group and find my concept compelling. The problem is where to start and how to pull my ideas together. Any advice on solving my dilemma will be most appreciated as I have until Friday afternoon to submit my first workshop piece.

Thanks guys,
Sherry

[quillpen]

Hi,

You have a lovely idea. I will try to help but I have been having a bear of a time getting on line here. I am logged off among other things all the time.

I am a serious novel writer, I write fantasy, historical fiction. (I have not posted my historical novel yet.) I adore these genres. I would suggest writing every idea down about your new project, Sherry. I would outline every detail. That is what I do, and the reason why a lot of my work takes so long to be posted. I write my main story outline, then each chapter outline, and only after, I have written a deep character profile for each character in the current outline. They change as it becomes more complete. Possibilities present themselves throughout the write that allow for more additions. These are only clear when the chapters are being set. This is my method.

I'm working on a lot more to post here again and hope I can remain on line long enough to make a good post and check reviews.

Fiction writing can be quite difficult. Your quandary in this genre is believability. You have to make everything click and look as if it could happen. A poetry cookbook sounds fascinating. Humm - I am thinking of how you could approach such an idea. Good luck with your workshop, they are a blast and I am excited for you. Writing workshops are always helpful and give you more than a one-dimensional perspective. Maybe through many different minds one incredible masterpiece will emerge. I have no doubt. I will be back if my machine allows me.

Good luck and take care,

~Michelle

[Sherry Thrasher]

Thanks so much for the information. One of the writers that I met with has a color coded index card for each character, plots, sub plots etc. I suppose different methods work for each writer. I find the process quite interesting and I am looking forward to finding one that will work for me. Again, thanks for responding.

Sherry

[mfwilkie]

Sher, Are you planning a cookbook with poetry and maybe some prose, or a fiction piece based around cooking?

It would help to know which.

Remembering the near-alleyway you had to prepare in for that wedding would be a great idea for a poem, I think.

You could have poems, or short prose pieces on one page, and a recipe relating to the piece on the other.

I'd bet you'd have some funny pieces about your experiences in culinary school,

Thinking out loud here.

Maggie

[LynnDoiron]

Sherry -- The best book for writing fiction [short or long] in my estimation is John Gardener's The Art of Writing Fiction. I'm on my third read of this "how to" and have found that what Gardener suggests is finding that ultimate climactic point to the novel. That climax is the apex of the work [think of it, the overall story/novel, as a triangle; the baseline of this triangle is the length of the novel; the longer, rising side of the story/triangle has any number of smaller rises to points of interest/tension (and release of tension), with "hooks" to keep the reader going on/reading on from chapter to chapter until that ultimate moment/climax is met; the shorter leg of the story triangle is the denouement or piecing together of how all of this story came to pass/end. This probably reads pretty confusing, here, but with Gardener's book you will see via diagrams and many fine examples what I'm getting at.

Another really good book is Scott Bell's Plot & Structure in which he gives the nuts and bolts of requirements for all sorts of genres in fiction [mystery, romance, quest, fantasy, etc. as well as the differences between "commercial" and "literary" works -- commercial being plot driven primarily and literary being character driven, as a rule.] Hugely successful writers of the commercial novel are very good, very, very good at drawing their characters with exquisite strokes and use language with the artistry and skill of fine poets.

I am still learning, still trying to grow as a fiction writer. Best advice [as with my poetry] is find an author you love and dissect one of her books [Ivanovitch comes to mind] to find how she made the work such a pleasure to read. I mean, literally, retype a chapter and then put your own story over the one you've copied, using modifiers and nouns at the same pace, introducing characters and/or characteristics of characters [or settings] at the same intervals your favored author does. I have found myself surprised out of my socks by how little line space is sometimes used to get across such panoramas of information . . . The really good writers are magical.

Write me, sis. Or call. Any time. lynn

[Sherry Thrasher]

Thanks to you both. I think what I'd like to do is to write a piece of fiction which has a story line but also includes my own experiences, a bit of romance (probably not my own experiences ) poetry and recipes all rolled together. I read a book called Death By Chocolate. This was a part of a series of books about a caterer and the drama surrounding her life and work.

Lynn, I have the Plot and Structure but will check out Gardner's book as well.

Maggie, that would be a good catering event to include especially after meeting "Paris the Sculptor" there at Art Space. He could certainly be an inspiring character. Thanks again!

Sherry

[Sherry Thrasher]

BTW, great idea to dissect Ivanovich. I stopped reading at book Ten and I have a bit of catching up to do.

Sherry

[Sherry Thrasher]

At Border's I found a book by Janet Evanovich called How I Write and I am already half way through it. Looks like Janet is sharing her secrets with me A few of the other writers in my group read a bit of my poetry and felt that there is definitely a market for culinary inspired work. I also checked out a few books from the library and ran across a series by Diane Mott Davidson. The subtitle is A Culinary Mystery. The name of the book is Killer Pancake and is mostly a fiction piece with a few recipes included (Hoisin Turkey with Roasted Pine Nuts, Shrimp Risotto with Portobello Mushrooms, Vanilla Frosted Fudge Cookies, and Grand Marnier Cranberry Muffins) for effect. Anyway, my workshop went well last night. The group particularly liked my Candy Coated Kisses poem. BTW, found a book at the library called The Poet's Funeral By John M. Daniel and of course I had to check that one out.

Sherry

[Sherry Thrasher]

A crowd pleaser recipe that I shared with Tina.


Tomato Vodka Cream Sauce Recipe

Ingredients:
1/4 pound (1 stick) butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
3/4 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream
Pasta, prepared according to package directions

Instructions:
Melt butter over high heat until bubbly.
Add red pepper flakes.
Remove from heat.
Add vodka.
Return to heat.
Add tomatoes to mixture.
(The alcohol burns off but makes tomatoes "come alive".)
Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer reducing the cream.
Prepare penne pasta, cooking just until al dente.
Mix completely with the sauce and serve immediately.

Garnish with shredded parmesan and chopped (fresh) parsley

[Sherry Thrasher]

Tomato Vodka Cream Sauce

There are cheeses necessary—
parmesan, Romano—and cream
not light but heavy, and ethnic tomatoes,
Italian, that must be crushed.

There is butter that must bubble, high
with heat, and pasta of the penne sort
that one must cook “al dente.” There
are pepper flakes that should be red
and vodka (I’m thinking, Absolut) and

I’m wondering about the phrase “al dente”
and if that means “stick to the wall when
pitched” and I’m wondering who will dine
with me, should I buy the bundled parsley,
should I prepare the luscious sauce, and

will he burn his tongue?

[Sherry Thrasher]

Magnolia's Creamy Tomato Bisque
with Lump Crabmeat and Chiffonade of Fresh Basil

Makes 8 (10-ounce servings)

4 tbsp. butter
1/2 cp. chopped yellow onion
1 tsp. chopped garlic
1/2 cp. all-purpose flour
3 cps. chicken broth
1 chicken bouillon cube
4 cps. home-made tomato sauce or 2 (14 1/2-ounce) cans tomato sauce
2 cps. tomato juice
3 large peeled fresh vine ripened tomatoes, chopped, or 1 (14 1/2-ounce) can crushed tomatoes with juice
3/4 cp. thinly sliced basil, loosely packed
1 cup heavy cream
Dash white pepper
1/2 lb. fresh lump crabmeat, gently picked over for shell.

Preparation:
Heat the butter in a heavy-bottomed stockpot over low heat without browning it. Add onion and garlic. Saute 2-3 minutes, stirring until the onion is translucent Reduce the heat and make a rouix by adding the flour and stirring until well combined. Continue to cook over low heat for five minutes stirring constantly. Increase the heat to medium and add 1-1/2 cups of chicken broth, whisking vigorously. Gradually add the remaining chicken broth and bouillon cube, whisking constantly until the broth thickens again. Reduce the heat to low and simmer for 5 minutes.

Add the tomato sauce, tomato juice, chopped tomatoes, and 1/2 cup sliced basil. simmer for 10 minutes. Skim off any foam on the surface and discard. Add cream to mixture and skim again if necessary. Taste and add salt and white pepper. Place 1 cup of hot soup in each of eight bowls. Garnish by sprinkling the crabmeat and remaining basil over the soup. Serve immediately.


*Chiffonade*
When translated literally from the French, "chiffonade" means "made of rags." In culinary terms it means finely cut strips or ribbons of leafy vegetables or herbs.


This was the bisque that Tina and I had at Magnolia's in Charleston.

[LynnDoiron]

Sherry, your recipes are keeping me from my novel, in more ways than one -- how can I concentrate on a woman who's been dead since 1936 and a 2007 man in Charleston, much alive, at the same time? Anyway, my response to your recipe:


Tomato Bisque and Kisses Recipe

This cooking over low heat’s got me
warming, stirring, yes, and constant,
with an increase I am loathe to lower
or reduce. And I’m not talking
Lump Crabmeat and Chiffonade
(though I am made of rags
with these perturbations)! I’m talking
Southern light and Southern nights
and meetings out on Meeting Street
where a smile can simmer
(with a garnish of email) till it thickens
a nation’s breadth away.

Ribbon me with kisses, if you will,
and serve, hot, immediately, or
sooner (lest my bisque begins to chill).

[Sherry Thrasher]

Aye, appears there may be another pot simmering ;D

[quillpen]

Sherry.

I really have been enjoying reading what you have so far. You are making me hungry. LOL

This is a great idea, I am entranced and want to see more. keep them coming I may just have a new menu when you are finished.

Take care,

~Michelle ;D

[Sherry Thrasher]

Corn and Lobster Bisque

3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 2 ears corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup fish stock or water
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
1/4 cup minced green onions (green part only)


Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.

Ladle into shallow soup cups or bowls and serve hot.

[Sherry Thrasher]

Thanks to Emeril for the recipe for lobster bisque. Emeril and I attended the same culinary school. I graduated summa cum laude and he didn't graduate at all. He's making millions and I'm working by the hour. What gives Emeril?

After four hours of waiting in line, I met Emeril at a book signing here in Raleigh. Perhaps he needs a sous chef....

Regarding my poem. This is a true story and I'm sure you can read through the lines. So happy to be happily married now.

This was written after dining at the Wild Orchid Grille...

My bottom line

I should be impressed with the way you dress;
bought at a fine boutique.
Or shout "hurray" for your MBA
plucked from an Ivy league.

Dare I feel complete sitting in the seat
of your Bee Em Double-You?
Or swoon too soon from the spell you sell
cast Sonoma Valley brew?

You steal a kiss after lobster bisque
giving promises of more-
“One crème brulee, two spoons” you say,
drop a bill and hold my door.

So dazzle me honey with all your money
and the game that lets you score,
I‘ve analyzed, cross multiplied
your balance sheets galore

and know this simple southern girl
won't offer up my bed;
my goodbye wink, and now my door,
"Darlin', you're in the red."

[LynnDoiron]

;D

[Sherry Thrasher]

For the Ganache:
¾ cup heavy cream
8 oz. semisweet chocolate, chopped
2 oz. Chambord liqueur

For the Cake:
Butter for greasing the pan
2/3 cup all-purpose flour
½ cup cocoa powder
8 oz. semisweet baking chocolate, coarsely chopped
5 oz. unsalted butter, cut into pieces
3 large eggs
2 egg yolks
½ cup granulated sugar
Pulp of one vanilla bean

Truffle Center (ganache): Heat heavy cream to a boil and pour over chopped chocolate. Let stand for two minutes. Whisk in Chambord until smooth. Pour onto a sheet pan lined with parchment paper. Place and leave in the freezer for about 10-15 minutes or in the refrigerator for 30 minutes or until set. Once set, divide ganache into twelve 1-ounce portions (about one heaping tablespoon each). Round the ganache into balls, using your hands. Freeze until cakes are ready.

Cakes: Preheat oven to 325 F. Grease a 12-cup nonstick puffin pan with butter. Sift flour and cocoa powder together and set aside. Melt chocolate with the butter in a double boiler. Put the eggs, egg yolks, sugar and vanilla bean pulp into a bowl filled with a paddle attachment. Beat at medium speed until the mixture is slightly frothy. Add melted chocolate mixture at medium speed and mix until combined. Continue to mix at low speed, adding the sifted ingredients until smooth. Pour evenly into the prepared muffin pan. Bake for 5 minutes. Remove pan and place one truffle in the center of each cake about halfway down. Return pan to oven and bake for 15-17 minutes. Check for doneness in cake, not truffle center. Allow to cool slightly and unmold. Garnish with fresh whipped cream, chocolate shavings, mint leaves and a single raspberry.


*Chambord*

Chambord Liqueur Royale de France is a liqueur that is made in the Loire valley in France. It dates back to 1685 when Louis XIV visited Château de Chambord. It is made from raspberries, blackberries (mûre), honey, vanilla, and cognac. It has no preservatives and must be consumed in 6 months time, otherwise the ingredients separate. It comes in a spherical bottle with gold plastic lettered "belt" around the middle. The bottle is modeled after a Globus cruciger in order to reflect Chambord's royal connection. It is 16.5% alcohol by volume.

[Sherry Thrasher]

I'm angel cake, you're devil's food,
this sweet surprise has set the mood
for chocolate covered candied kisses
and sifted powder sugared wishes.

Just pave the way for creme brulee,
'cause fruit gelee will top our day,
chantilly seems to make us scream-
light butter cream now that's my dream!

We'll top the charts as candied hearts,
be set apart as lemon tarts-
infuse my head with gingerbread,
to dine on our delightful spread.

Berry coulis finds me foolish,
acting like a school girl, clueless-
A bit absurd in lemon curd,
delightful dreams as vision blurs.

Complete my night with sweet delight,
our blended culinary flight-
Make me goo-goo for your cluster,
more now Buster...muster, muster!

I won't begrudge you double-fudge,
to feel panache in dark ganache,
I'm falling fast for candied pieces,
begging for our sweet releases.

I'm flying high on key lime pie,
not asking why, Mmmm...my, oh, my!
Lets dance the waltz on custard sauce-
denying all confection's cost.

Our ice cream dream, is on it seems
Marshmallow King and Pastry Queen,
we'll graze the way through love's buffet-
greeting the day, Cafe au Lait!

[Sherry Thrasher]

Buckwheat Blini & Herbed Smoked Salmon Cream Cheese

2/3 cup milk
1 tablespoon unsalted butter, plus 1/4 cup clarified butter, **** See Cook's Note
3/4 cup buckwheat flour
2 1/2 teaspoons sugar
1/4 teaspoon fine salt
1 teaspoon dry active yeast
1 tablespoon lukewarm water, about 100 to 115 degrees F, * See Cook's Note
1 egg, separated
Herbed Smoked Salmon Cream Cheese, recipe follows
Caviar, to top blini (optional)
Fresh dill, to garnish blini
Special equipment: a small skillet (preferably a well-seasoned cast-iron skillet), a piping bag fitted with a medium tip (or a sandwich bag with a trimmed corner)


Over medium-high heat, bring the milk and butter to just below a boil. Cool until lukewarm.
Combine the buckwheat flour, sugar, and salt. Set aside.

In a separate small bowl, combine the yeast and lukewarm water. Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note*).

In a large bowl, beat the egg yolk until light yellow. Drizzle the milk and butter mixture slowly into the yolk while whisking. Add the dry ingredients and stir to combine. Cover tightly with plastic wrap and put in a warm place until doubled in size.

Whisk the egg white until soft peaks form. Fold the egg white into the batter. Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.

Preheat a skillet and lightly brush it with the clarified butter. Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**). Lightly brown on both sides.

Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini. Garnish with fresh dill and serve.

Herbed Smoked Salmon Cream Cheese:
1 cup cream cheese, softened
3 teaspoons finely chopped fresh dill
1 teaspoon lemon juice
2 teaspoons finely chopped lemon zest
2 slices smoked salmon, finely diced (about 4 ounces)

In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest. Gently fold in the smoked salmon.


Cook's Note: *Once yeast is combined with liquid, it should be kept between 80 to 115 degrees F until cooking to prevent killing the yeast cells. **Since the dough can be gooey, it's easiest to scoop and drop spoonfuls of dough by twirling the spoon. ***Use the Herbed Cream Cheese just after the mixture has been assembled so that it's easier to pipe. **** Clarified butter is unsalted butter that has been slowly melted, separating the milk solids from the liquids. After removing any foam off the top, the golden butter is poured or skimmed off the milky residue. Clarified butter is used to cook at a higher temperature as it has a higher smoke point.

[Sherry Thrasher]

Call me romantic
but I like to be wooed with poetry;
your lips shaping the words of
Byron,Tennyson and Patmore.

Nourish me with wild flowers,
steamy lavender baths,
cups of camomile tea.

Sentimental, a girl who survived
Miami nights, Latin love, cooking school--
hours spent classically French--
perfecting lobster thermidor, foie gras,
buckwheat blinis topped with crème fresh & caviar.

I provide refinement
for those who can afford my price.
But my sentimental side sees the value
of a sandwich served
on great-grandma’s chipped china plate,
or the old green chair that sits empty
waiting beside my sister’s books
and worn copy
of Elizabeth Barret Browning’s
Sonnets Of The Portugese
inscribed

My dearest love,
Louise
Christmas 1946

[Sherry Thrasher]

If I had 1/8th teaspoon of your talent I'd be the Editor for Saveur magazine (although I think it just might be out of circulation ) Thanks for your continued interest. Speaking of interesting "thingys," (not weenies and for goodness sake don't even get me started on quicky dogs!) I attended a Johnson & Wales Alumni gathering tonight with my son Kole (I've been dragging him around these culinary circles since he was five) who has decided he wants to go to J&W in Charlotte. Anyway, I started talking about my culinary/poetry book and they were pretty jazzed. They said "get it published and we will put it into our university bookstores" (four campuses) and actually are interested in me writing for their magazine and website. I have definitely made some good connections tonight (President of the Campus and Director of Admissions) for my son and for my project. I have my writers workshop meeting tomorrow night and they think I might be on to something. Fingers crossed...

Love the Salmon Thingy ;D

[Sherry Thrasher]

Sweet...Black Bottom Cupcakes (I think I've found Heaven )

Check out this site:

www.leitesculinaria.com

[Sherry Thrasher]

This is a favorite salad recipe. It presents beautifully. I like to use heirloom varieties when making this salad and combine red and yellow tomatoes in an alternating pattern. The caterer that I work for serves this but puts their own spin on it using grape tomatoes, petite buffalo mozzarella balls and a piece of basil served on skewers as a passed appetizer. Remember to end with a drizzle of EVOO and reduced balsamic vinegar, kosher salt and ground black pepper.


Make only in the summer with vine ripened, preferably home grown, tomatoes! This can be made fresh, layering it on the serving plates, or prepare it 30-60 minutes ahead, allowing the juices to develop.

1 Large Tomato
8 oz Fresh Mozzarella
1/3 c Extra Virgin Olive Oil (best quality)
Fresh Basil leaves
Kosher or Sea Salt
Ground Black Pepper
Crusty Bread (for service)
Balsamic Vinegar Reduction


Use home grown or farm stand tomatoes. Please don't use store bought tomatoes unless they are really ripe and in season. For one large tomato you'll need one small (or half a large) ball of fresh mozzarella. Slice both into 1/4 inch slices. Pour some salt & grind some pepper into a small mise en place dish, taste the mozz. If it is salty, then use equal proportions of salt to pepper, if unsalted, use about 2:1 salt:pepper. You'll need about 1/3 cup of best quality EVOO and several sprigs of basil, fresh from your garden.


To prepare ahead:Drizzle a bit of olive oil into a tall container. Add a small sprinkle of S&P and a basil leaf or two (tear the big ones, leave the small pretty ones whole) and lay on a slice of tomato. Sprinkle of s&p, drizzle of oil, basil, slice of mozz. Spinkle of s&p, oil, basil, tomato. Continue until you use everything up. If you have leftover oil, pour it on. Put an airtight lid on the container.


Allow to marinate while you get the rest of the meal together. Turn the container over occasionally. Serve, layering the tomatoes & mozz, pour on a little of the oil/juices, eat with a slice of crusty bread. You can sprinkle on a bit of reduced balsamic vinegar at service.

[Sherry Thrasher]

This dessert is quite nice. I will follow shortly with a recipe for homemade lavender ice cream.

Serves 4

Infusing honey with lavender is a simple way to add some pretty exotic flavor to complement the smokiness of grilled, glazed fruit. (If you can't find lavender at your market or farmer's market, try using lavender honey. The flavor will be less distinct but still unique.) Choose slightly under-ripe bananas, the ones that are still a little green, for this recipe. They'll hold their shape on the grill, and the glaze and caramelization from grilling will give them plenty of sweetness. The peaches, too, should be ripe but not soft, or they will fall apart during cooking. This recipe is a snap if you've got a gas grill ready to fire up in the backyard, or if you've already made a charcoal fire to cook dinner, you can later use the cooling coals to caramelize the fruit.


convert Ingredients
1/2 cup unsalted butter, melted

1/2 cup honey
1 small bunch lavender
1 large ripe pineapple, peeled, quartered, cored, and cut into 1/2-inch-thick wedges
3 slightly under-ripe bananas, peeled and sliced in half lengthwise
3 ripe but firm peaches, peeled, halved, pitted, and cut into 1-inch-thick wedges
1 pint vanilla ice cream, optional

Buy the Book Method
1. Combine the butter, honey, and lavender in a small saucepan and heat, whisking occasionally, until the butter is melted and the mixture is just coming to a simmer. Remove from the heat and let sit in the pan for 30 minutes. Remove the lavender and discard. Pour the syrup through a fine strainer and into a bowl or measuring cup to remove any stray lavender leaves.

2. Preheat a gas grill to medium and lightly oil the grate. Put all the fruits on a rimmed baking sheet and brush them with the honey glaze. Grill, brushing once or twice with additional glaze, until the fruit is heated through, slightly tender, and caramelized, turning once, about 4 minutes total for the bananas, 6 minutes for the pineapple and peaches. Serve immediately, with a scoop of vanilla ice cream, if desired.

Wine recommendationS
VOUVRAY FROM THE LOIRE VALLEY : Huet, Champalou, Bourillon- D' Orleans

SAUTERNES FROM FRANCE : Chateau LaTour Blanche, Baron Philippe de Rothschild, Chateau Rieussec



by Andrea Immer
from Everyday Dining with Wine
(Broadway Books, 2004)
Serves 4

[quillpen]

I swear you are the next Ina Garten. I have to say these little posts are unique and I am enjoying them each time I look. Fabulous.

~Michelle

[Sherry Thrasher]

Funny that you say Ina Garten as she is one of my favorites. Thanks for the compliment. I'm tinkering behind the scenes thanks to Lynn and Maggie. I'm working on my table of contents and gathering.

[aliciadon]

Omigosh----food and poetry! I'm in heaven! Sign me up right now for the book---a feast for the stomach as well as the soul...I'll take two.

What a great thread this is, and a great idea. Good for you! Lynne

[Sherry Thrasher]

Thanks, Lynne. You're officially signed up!

Sherry

[GD Martin]

Your aspirations have legs in motion, and it is as pleasing as Prime Rib to hear about your experiences and your past and upcoming workshops, Sherry. It sounds, to me, like you've found a terrific crowd to hang out with. You have a lot to give, to other people, likewise, meaning your compassion and love of life, as well as your talents. Your recipes listed here have me wanting to spend some time in the kitchen, pretending I'm a chef (especially with that recipe which calls for Vodka). I am also now understanding that your cookbook will include short personal accounts of interest, or short stories in other words, and you need a literary selection of yours prepared by Friday. Good luck on THAT. I have always enjoyed reading writings that are short enough for me to take in, in one sitting (like any particular story from The Complete Short Stories Of Mark Twain, for example, or maybe a tantalizing tale of someone's life I might find in a forgotten Readers Digest sitting on an end table in a doctor's office), and your cookbook full of recipes and poems will be another book selection for me to savor. I perused through all the threads (sped-read), and I believe you are working on a slice of life antecdote right now. I can't second-guess the workshop, but I figure it will start falling into place for you. Just remember that you are unique, and there may not be a cookie cutter to match you with. _Gary