boggy midwest, boggy middles & green tomatoes
October 31, 2010
Halloween . . . This sky scary enough for you? On Tuesday the words "squalls" and "cyclonic" were used -- in Chicago. And there's no ocean out here, only one big lake.
It was wild weather with big bursts of wind, and stripes of yes, blue sky. Clouds charged at each other from all directions, smashing, for the fun of it (I imagine). Like what I used to do with blueberries with my brother.
What are you doing today? Are you dressed up as something?
Me? I'm laying low. Hiding out. Reading a good book maybe.
Hi everyone!
So Phil and I went to Seedlings Orchard last Sunday. Saw where our fruit grows in Michigan. What a beautiful orchard -- rows of all sorts of apple, peach and plum trees. Peter let us pick apples and whatever else we could find still growing on the ground. And because the weather has been so mild (no frost yet even and I'm writing this on Tuesday) we were able to find a melon, a bunch of those tiny French strawberries, and a lot of apples. The Golden Russet were still on the tree and we got quite a few of those -- love those.
As far as the book, I'm working on a change list. I'm going chapter by chapter and planning out all the changes I need to make.
Oh the boggy middle! You know what I'm talking about right? You've got an exciting beginning and then everything turns to mush in the middle of the book, the plot gets buried in some sort of foot sticking gunk and you can't move. Forget about anyone wanting to read further...
Good old Bob McKee (remember the Story Seminar) says one of the ways you get out of this is to have a second subplot. So I've got a love subplot, and I'm convinced that love, love, love will get me out of this morass.
(What does "morass" mean? Can I use it in that sentence? It sounds right. Should look it up. But feel lazy. You're my friend right? You'll support me, care about me, even if I have a limited vocabulary and am trying to make a living as a writer?)
Food-wise, we're eating a lot of squash, potatoes, and green fried tomatoes. Yes, green tomatoes aren't bad if you slice them up, dip them in corn meal, fry them in oil, and then when brown on both sides sprinkle with something like "Vulcan's Fire Salt" from the Spice House.
This is basically salt with finely ground hot pepper flakes, so I imagine if you just sprinkled with a little hot sauce that would work too. Green fried tomatoes don't have a lot of taste, so you've got to do something -- but with the right seasoning they make a fine appetizer. Or that's what we think here.
[Note: After adding the above link to the fire salt I realize that under-estimated just how much stuff is in fire salt, so maybe you should just throw your hat in the ring, cry 'Uncle,' and buy it from them. Dang, that's a lot of ingredients.]
Also can cook in butter. You know how emotional I get about butter...mmm-mmm-MMMM. But -- as a word of warning -- I don't think you can fry in butter because butter burns. And burnt butter? Not the same. So tread lightly, turn the burner down, but YUM.
Thought you'd like to see the orchard, so I'm sprinkling this letter with orchard pixs!
So have you had frost there yet? Any predictions as to when Chicago will finally turn wintery? First snow guesses? I would have you guess first frost, but it should be this week. Should, should, should be. And if it does my allergies will finally let up, which will put a big smile on my face and a glass of champagne in my hand!
Yay!
Amy
An idea for REALLY old apples...
Robert McKee,
Seedlings,
fried green tomatoes,
golden russet in
book news,
cooking,
farmer's market,
farming,
green,
happy,
pigeon-shot,
travel,
writing 






