I have never attempted to publish a novel. As such, I have no clue about the process. Could you help me understand it?
Oh sure. I’d be happy to take time out of negotiating deals, arguing with contracts departments, working on proposals, reading manuscripts, and watching the Sarah Palin’s Alaska marathon on TLC to explain the publishing process to you. After all, it’s not like you could find that info in any of a thousand different books readily available at any bookstore or library.
Recipe #9: Stuffed duck, baked cucumbers, and blackberry flan
This week’s recipe for the Pâté de Canard en Croûte covers 7 pages in Mastering the Art of French Cooking, Vol. 1. This is certainly not a record for a Julia Child recipe (French bread covers 22 pages) but, based on this alone, the recipe could be considered daunting to any cook. What are we saying? A recipe that requires deboning a duck, preparing stuffing, sewing the stuffing into the duck, making a pastry crust, wrapping the duck in the pastry, and then decorating it with pastry cut-outs, is daunting! However, Julia provides detailed written instructions and clear illustrations so that anyone will know exactly how to accomplish the simplest and most complicated dishes in her cookbooks. “You’ve got all the directions and if you can read, you can cook,” she wrote.
These are some of the trussing needles Julia kept in a drawer along with other small tools and gadgets. Although she used the “French needle and string system” for trussing poultry, she recognized there were many ways to tie a chicken together to prevent it from falling apart during cooking. She advised using any system that appealed, and if cooks didn’t have a proper trussing needle, they could use “a sailmaker’s needle, a mattress needle, or a knitting needle with a hole bored in one end.” From Julia Child’s Kitchen, pp. 219-20.
Kudos to this week’s contributors, project manager Ann Burrola and her friend Lucinda, who not only prepared Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust), but also made baked cucumbers AND blackberry flan.
Me thinks quitting smoking is not agreeing with me….sooooooooooo cranky.
This is the ferocious ‘Ball Cutter’ fish which has killed two men by biting off their testicles. A British angler has told how he snared a predator known to feast on the testicles of men.
Jeremy Wade, 53, spent weeks fishing in remote Papua New Guinea after locals told him how a mysterious beast was castrating young men in the area’s waters. He finally caught the perpetrator: the Pacu fish, known locally as The Ball Cutter. Jeremy wrestled the 40lb monster on the floor of his boat and opened its snapping jaws with his bare hands to discover a set of human-like teeth. The Ball Cutter boasts an impressive set of gnashers, which tear off the testicles of unwitting anglers and swimmers, leaving them to bleed to death.
Jeremy, from Bath, Somerset, told how he reeled in The Ball Cutter as part of his new series of River Monsters, aired on ITV next week.