all right, 2020, you can stay
- 100 words (if poetry, lines) long
I have a couple new pending publications to announce for the New Year!
...Wow, that sounded a lot like the way last blog post started out. Of course, last blog post was almost a month ago. Twenty days, anyway. More or less. What'd I wrap up that post with, something about how "tomorrow" I was going to share a recipe? Sheesh. Hold that thought, though.
Here's the thing. When 2019 ended, three of my outstanding submissions were in HELD PENDING FURTHER CONSIDERATION status. Which is always a hopeful thing, but more often than not ends in REJECTION, PERSONAL. I have learned to get my hopes up only so far when I receive a HOLD notice.
And then on January 11, two of those HOLDS converted into ACCEPTANCES.
I can tell you in detail about one of them: Daily Science Fiction, well-respected purveyor of exactly what it sounds like, will publish my drabble, "The Rarest of Prey", in the coming months. The estimate I was given was two to three months, but thanks to intel from acquaintances I know this may in practice mean anywhere between 10 and 90 days. So you might as well just make a visit to DSF part of your complete breakfast. Read stories, love stories, rank and comment on stories, and maybe even support the stories so that the stories continue to appear in the green and white boxes. You won't be sorry!
The other story soon to be published will in fact be a reprint, and if you follow my Friday Fictionette project, you may already have read it; it's a past month's Fictionette Freebie. It is soon to be reprinted by one of my dream markets and I am over the moon. I should be able to reveal more details soon; I just returned the contract with my signature today.
I keep visiting each story's submission status on each publisher's interface and hitting REFRESH just to reassure myself that it's really real, it absolutely happened, two of my dream markets actually sent me acceptance letters this month. Payment's small beans because the one is only 100 words long and the other's a reprint, but it's a huge deal on my Wanna-be Writer Bucket List. Thus, I am happy dance for the forseeable future.
OK. So. I promised a recipe. Turns out I did already post the mirliton casserole recipe a whiles back, so you can click that link, or you can read on for...
Multi-cooker Recovery Dal: a tale in three functions
...for when you've just got home from roller derby practice (or tryouts!) and you're hungry but also too tired and brain-fried to cook anything complicated. Multi-cookers are GREAT for this. You may be familiar with The Instapot; I have a Lux Fagor Multicooker, which is less revered the internet over but does basically the same thing. Like so:
- SAUTE function: 5 minutes. Couple tablespoons canola oil (or a tbl canola and a tbl mustard if you can get it); half an onion, chopped; couple cloves garlic, smashed and minced. If you have a bunch of root vegetables from last fall you're trying to use up, chop 'em up and throw them in. It'll make it more filling. I like parsnips. When onions are soft, add black pepper, cayenne pepper, salt, turmeric, whole cumin. Those last three are key. Don't stint. Toss in any additional fancy peppers and salts that make you happy. If you haven't got any mustard oil, toss in some ground mustard at this time, too. (Mustard oil must be labeled EXTERNAL USE ONLY/NOT FOR CONSUMPTION in the US because of reasons. I got mine at India's Grocery around the corner here in Boulder. If it's a massage oil product, double-check that it's 100% mustard oil and not full of random other ingredients. I'm all, erucic acid, sure thing, but shea butter? Hard pass. Anyway...) Stir the spices around in the sauteeing veg until your kitchen smells wonderful (about a minute).
- PRESSURE/HIGH function: 15 minutes. I add 3/4 cup red lentils and 4 cups water, give it all a good stir, and then seal the lid tight and start the pressure cook function. (I watch it like a hawk for the first few minutes to make sure steam isn't escaping out the sides; I think the lid's gasket is already starting to wear out. Boo.) When the 15 minutes is up and the pot beeps at you, turn the knob from PRESSURE to STEAM, i.e. perform a pressure quick-release. We are all far too hungry to wait on the natural release method, and besides, them beans are cooked. You can serve 'em up now and devour 'em. Or, if you can bear to wait just a few minutes longer, you can do what I do, which is to poach an egg in that glorious mess, like so...
- SIMMER: 5 to 7 minutes. Depends on how hard you like your egg poached. Just crack that sucker in there, hopefully without any bits of shell accompanying it, put the lid back on, and start the simmer function for the desired time.
When next the timer beeps, all that remains is to ladle yourself up a bowl and just try not to burn your mouth in your impatience. Which is thoroughly understandable. It's been half an hour since you got home and you need your protein!
Bonus: Enjoy in the bathtub with a soda and/or adult beverage of choice. LOOK, I DON'T JUDGE.