Okay, I don't really know what the acronym is, and I'm too lazy/busy/distracted/hungry to go look it up.
But here goes. I need to write a concluding chapter-esque-type-thing to my book this month. I'm thinking 20 pages (for this part, the part that has been stressing me out and keeping me from sleep lately), so we're looking at about 5000 words, plus footnotes. I'm starting today, and I plan to have a draft by the 16th (2 weeks) and to have revised it by the end of the month. Because, you know, my revised MS is due in 6 weeks. (I think. I can't really remember what I told the publisher; I may actually have 10 weeks. But from mid-December to mid-January I will have no time, so those last four weeks wouldn't count anyway.)
I've written 895 mediocre words today, and I plan on hitting 1000 very soon. Of course, I don't really have my scholarship lined up yet, so I have a lot of other stuff to get done, like, now. I think the reason that this really rather brief piece of writing is keeping me up nights is that it's feeling so incredibly half-assed, which is really not the way that I want it to be. This is a good thing to add to my book; I want to do it right. But I have no time. And I'm rather terrified.
Anyway! More cheerfully, here's the Special Pasta Recipe mentioned in the previous post. I don't think I've posted it before. Yes, the jam sounds funny, but it's quite delicious.
Measurements are inexact: I just made this up one day and re-invent it every time.
-About half a good-sized onion, chopped
-An apple (I usually use Golden Delicious, but whatever you've got should be fine), chopped
-A bunch of blue cheese (to taste; I like a lot of it)
-A goodly dollop of raspberry jam (Bonne Maman is the best)
-About half a pound of pasta (shells work best; spaghetti is not so good)
-A tablespoon or so of olive oil
-A tablespoon or so of brown sugar
-Commence the boiling of the pasta.
-Whilst the pasta boils, heat the olive oil and add the sugar in a skillet. Toss in the onions and caramelize them a bit.
-Once the onions start to soften, add the apple. Stir it around a little, then cover the skillet and let it cook until the apples are soft. Once everything is sufficiently cooked (I usually start the onions when I put the pasta in the boiling water and the apples are generally soft by the time the pasta is done), turn off the heat.
-Drain the pasta. Drizzle a very small amount of olive oil over it to keep it from sticking together.
-Put the pasta into a bowl or back in its boiling-pot.
-Toss with the apples and onions.
-Mix in as much blue cheese as you want. Stir it all around so that it gets gooey. Here's where shells are great--they catch and hold the blue cheese and apples. Yummmm.
-Add the raspberry jam and mix it all around.
-Taste to determine whether you'd like more jam or cheese. If you've somehow overdone it with either one of these ingredients, well, you're out of luck--although it's worth noting that I've never found this dish to have too much jam or cheese.