3 Ekim 2012 Çarşamba

Scarlett O'Hara can kiss my grits

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Lots of little girls in the South are named Scarlett. Having just watched Gone With the Wind and started in on the novel, I can state with total authority that it is a TRAVESTY that they aren't named Melanie instead. My fabulousness aside, I mean.


I love Melanie Wilkes. I loathe Scarlett O'Hara.


What's more, as a Southern-raised woman, I'm not sure I even get her. Anyone want to argue her case for me? Because here's how I see it: she has NO redeeming qualities. 


Even the ones on the surface that seem like redeeming qualities to other Southernors in Scarlett are NOT. Like love of the land, for example. We love our land, yes. And no matter how long I've been gone from Louisiana, it's like invisible roots shoot out the second I step out of the airport and connect me to the place that shaped my spirit. My grandfather owned and worked a good bit of acerage all his life, even until his death in his eighties. I spent countless hours working in the huge gardens my father planted every summer. Loamy, stinky, gorgeous soil. It's what we do. 


But Scarlett . . . I don't know. I don't understand why she loves the land. It's a possession thing, not a connection thing, I think.


And another Southern commandment: she reveres her parents. But when she escapes Atlanta to be taken care of by her mother,  she flips to find out she's dead only because it's now inconvenient for her to lose that source of comfort.


I don't get it. Melanie Wilkes is kind of the awesomest and Scarlett pretty much sucks. When all is said and done and Scarlett's all alone at the end, I kinda don't give a damn, either. 


Discuss.

A cheap awesome book

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So I got kind of a cool email this morning. My publisher just put my latest book, TWITTERPATED, on sale on Kindle for $2.99 (only until Saturday!). Get it. Tell your friends to get it. This is a cute book (if I do say so myself, and I guess I do), and it hasn't done quite as well sales-wise as I would like, so give it some $3 love, hm? (That sounds wrong, doesn't it? Too bad. I'm not editing.)


Also, you can win the spy thriller Red Cell by Mark Henshaw or The Thing About the Truth by Lauren Barnholdt, my agent-mate, at my other blog if you like free books and such. 


And lastly, if you haven't yet but you feel so inclined, if you read Twitterpated and you liked it, would you mind writing a review on Amazon and/or Deseret Book? Rumor is that such things help sales. 


Shucks, you guys are nice.


(All is well in Jacobson land, btw. My latest excuse for not blogging is . . . I started writing a new book. Also, summer cramps my blogging style and whatnot.)

Under construction

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I still don't like Scarlett, but Margaret Mitchell could WRITE.

I'm wondering if I can. Maybe. I don't know.

Sometimes. That's the answer. Sometimes I can write. Well, I mean. Write well.

I can write fast. But that doesn't mean it's good. And I've been blog quiet in the last month while I work on figuring out the difference. 

I'm nearing the end of a manuscript that is going faster than anything I've ever done, but I'll edit for three times the length of time it took me draft it if it I can also make it better than anything I've done.

I want to honor storytelling, but I'm cursed with the ability to think of words almost faster than I can type them. And because they fall out so easily, I don't always shape them the way that I should. I have worried about form over content, but now I am looking, looking, looking. Picking apart and weighing and testing the sound of things.


I don't know if I have this in me. I don't produce art. But I am learning about craft.

Stuffed.

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There has been so much stuffs happening. So much stuffs that I can't really blog. Not because it's secret, but because I don't have time. But it's good stuffs. Like I participated in the month-long celebration on the Proclamation on the family at Stephanie's blog here.

Um, I went to Disneyland a lot. Cooked more than usual. Did busy, busy, busy church stuffs. Promised myself five times a week that I would paint my nails and never had either the time or energy to do it.

I composed a lot of blog posts in my head. Bought shoes. Read books. Finished writing another one. Revised, revised, revised. Didn't exercise too much. Gained weight. Didn't care as much as I should have because I liked everything I ate.

So yes. Stuffs. Stuffs. Happened. And my brand new book comes out soon. Next week! It's called Smart Move and it's the story of smart-mouthed red-headed Sandy, and I will give you lots of chances to win it. I LOVE THIS BOOK. And I will show up here more often to tell you more of the things that are happening. Like how my house is haunted by Casper-y ghosts. 

And if you would like to read to read the very first review of my book, you may click here. I'm not even worried about it because Jolene's always nice in her reviews, but despite any lack of controversy, you should go check out the review because guess what? You can win a book. HOW COOL, right?


Ghost story

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My house is haunted.

We should have figured it out before we ever moved in considering how much time we spent here remodeling before we unloaded our U-Haul. Instead, we'd been here a couple of days before my oldest son called out from inside our closet, "Mom? You gotta see this."

And unlike those shady ghost hunter shows on TV, I have real, discernible photographic evidence: 

Ghosts. A dozen of them. More, even. Ghosts of hopes, dreams, and worries. I never met the previous owners of our house. I know very little about them. I don't think everything went well for them because we bought this house from the bank after a foreclosure. The house was in decent condition when we took over, but there were a few clues left behind. Like I know they had kids. I can tell by the height of the scuff marks on the walls. We repainted everything, but in two years' time, I already have exact same scuff marks in the same place from my own kids. At about three feet up from the floor, there's a six inch grime strip running down every wall in my house. 

We removed a bunch of sparkly puffy stickers from one bedroom closet door. And they had a spicy red kitchen.

Those were the only things I knew before I moved in. But here's what I know now: A father lived here. He wrote these. He hoped for things. He worried about things. He counted his blessings. 
 Money. Some people have less or none.And he definitely had the right priorities. Look at the very top of the list:
Jesus. His grace. 2nd chances.
 Some of it didn't work out because I live in his house now. Look at this picture again:

See the missing spaces where Post-Its should be? I wonder what happened. Maybe he gave up and took those affirmations down. Maybe they came true and he didn't need them anymore. Maybe they just fell off. 

These are still here, and we've been in the house two years. I guess I should take them down. But I don't want to. They seem like friendly ghosts. Or maybe just wistful ones. But living in Orange County, in a city that's only 25 years old, it's nice to find a hint of history in any kind of house here, even if it's the Post-It kind.

Yeah, I  know. Most of you think it's weird. *Shrugs* I can't even defend myself. But they're staying. I don't want to take away his prayers.

There's a review and a giveaway of SMART MOVE over on Mary's blog, The Sweet Bookshelf today. What are you waiting for? Go on.




2 Ekim 2012 Salı

Indian Summer Turkey Chili

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Cook Time: 25 min
Level: Easy
Yield: 8-10 servings


Ingredients


3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional


Directions

Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.


Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.


TIDBIT:

To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.

Dippers:

Choose from any or all of the following for dipping and scooping into your chili:

Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor

All of the above can be found on either snack aisle or natural foods snack section in your market.

Toppers:

Choose from any or all of the following for topping your chili:

Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes

Defrosted frozen corn or leftover corn on the cob, scraped from cob

From: foodnetwork.com

Chili-Garlic Roasted Broccoli

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Cook Time: 20 min Level: Easy Yield: 4 servings Ingredients 1/4 cup extra virgin olive oil, eyeball it 5 to 6 cloves garlic, finely chopped 1 tablespoon chili powder 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) 1 large head broccoli, cut into thin, long spears Directions Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. From: foodnetwork.com