Reading your own works, writing about food, and a new taste

One of those days where I didn’t get out of my pajamas until late afternoon. I get so much done on such days! Today I finished proofing the last of my mysteries to post to several ebook platforms, wrote a guest blog, planned an antipasto platter for guests.

I don’t know if it’s a good sign or not but proofing the final chapters of Murder at the Tremont House I found myself tearing up this morning. Those chapters contain one of the most suspenseful climactic scenes I’ve written—I’m not long on suspense, which is probably why I write mostly cozies. But this one involves superficial injuries to a child and a car chase, with the protagonist forced to drive, probably to her own death. (No spoilers there.) And there I was, dabbing at my eyes with a Kleenex. The novel also has an epilogue. I know that, like prologues, they’re out of fashion now, but I think readers want to know how the loose ends tied up. I do when I read mysteries.

Right after lunch I wrote a guest post for a blog on learning to cook again—neat way of calling attention to my three foodie books—Cooking My Way Through Life with Kids and Books, Texas is Chili Country, and Extraordinary Texas Chefs. With the move to the cottage and my confinement to a walker or wheelchair, my cooking really had to change. The cottage has no stove or oven—just my super-duper hot plate on which at first I burned everything. And I blame the wheelchair for the fact that I’m the messiest cook in five counties. But I am gradually getting better. And as I feel better, my interest in food increases. If I hadn’t had an established career as a writer, I’d have become a chef somewhere along the way. As it is, writing about food gives me an outlet for my interest in all things culinary.

And I had a new culinary experience today, a new taste: shark. My neighbor had a sharkfest last night, and Jordan brought some to me. There were fried pieces, chunks cooked in milk, and some grilled plus ceviche. I particularly liked the grilled. Tasted like chicken with a bit of sweetness to it. Nice firm texture.

Tonight we’ll go to Macaluso’s just down the street—dinner tonight supports our local Lily B. Clayton elementary school. Sweet Lily B. Sad this is Jacob’s last year there.