(no subject)

Revisiting the list of stories I'm in the process of revising,

Uncle Lal and the Bowl of Life √ (several rejections all with very nice notes; sigh)
The Blue Parallel √ (subbed)
An Irdish Tale √ (subbed)
A Feather’s Weight √
Flowertongue √
The House of Ren
By a Salt Green Sea
Relative Equations

Flowertongue now revised; I need to decide on a market to try it on and one for A Feather's Weight, too. Plus the next try for Uncle Lal.

Three to go before I'm allowed to start something new...the bottom of the pile will just have to languish for another minor epoch.

In other news, somewhat stressed and subdued lately, by the ongoing shite in my friend's marriage. blergh. I'm glad to be able to be there for her, but...blergh.

Also, a lot of stuff is very intensely percolating in the back burner region of my brain...definitely feeling some of the usual November malaise, but in a much watered-down form, for which I'm thankful. But I'm not particularly cheery and don't feel very much like sharing, so the lj is a little quiet.

Happy to be getting the four-day weekend, planning to put in a lot of writing time, with naps and maybe some afternoon movies. That's about it. Thanksgiving with P&C and C's sister and her girlfriend, which I'm looking forward to. P&C are the perfect antidote to N&C's melodramatic marital malaise. I will make creamed carmalized pearl onions, and try not to eat them all myself.

creamed, carmelized onions

as requested by kelly_yoyo


about 25 pearl onions (I like the yellow ones) (this is a very rough estimate--I always make more) peeled but whole

a tablespoon of butter
1/2 cup white wine
1/2 cup chicken broth

bay leaf
pinch of thyme
pinch of salt

1 cup heavy cream

basically the white wine and broth should come to halfway up the onions in a large cast iron pan or pot; add the butter, bay leaf, thyme, and salt now, too

cover and simmer for about 25 minutes, then take the cover off and boil until some of the liquid is boiled off

add the cream and bring to a low, rolling boil--this part will take a long time; stir it a lot and basically cook it until it starts to thicken and the cream to brown just a bit

add some white pepper at the very end