“Writing fiction is...about passion and endurance, a combination of desire and grunt work often at odds with each other.”
Maureen Howard

author: Nicole J. LeBoeuf

actually writing blog

Image courtesy Atthis Arts, LLC
i show you a thing! two things! only one might make you go eww!
Tue 2020-02-18 19:54:43 (in context)
  • 2,600 words (if poetry, lines) long

Work on the Magic Pens anthology is progressing. Author bios are getting finalized, and final story edits are due back in the next couple of days. My story got the benefit of a couple more pairs of eyes, and I'm thrilled with all the care and attention that this editorial team is bringing to the project. I'm also thrilled to see who else is in the table of contents with me; the Codex online writers' group is well represented.

And the cover art is finalized! I get to share it with you!

If you want to get a head start on ordering your copy, the preorders page is here. Note that the limited editions are only guaranteed available through March. Mid-May is what I'm hearing for shipping (of any edition).

Because you have come to expect foodie content on this blog, and I am loathe to disappoint, BEHOLD: How I learned to love tolerate liverwurst.

Look. I picked some up thinking, "Hey, look! Liverwurst! I've never had liverwurst. I wonder if I'll like it?" because that's how I approach food. I sliced off some and spread it on toast and lo, I did not like it. The ingredient list said "pork, pork liver, spices," but as far as my mouth was concerned, it was just liver paste. I may have actually gagged.

But I didn't want to throw the rest away. I hate wasting food. So I found these sandwich recipes. I like the cream cheese and cucumber one best; it has enough bright, crisp flavors in it to balance out mask the liver muddiness. And, as a bonus, there's literary content.

(I was also open to frying slices of liverwurst in bacon fat along with a bunch of chopped collard greens, as I remember actually liking a charbroiled liver and collards dish I got at the French Quarter Fest some years back. I had no fresh collard greens in the house at the same time as the liverwurst, however. Maybe next time. If there is a next time.)

And that's what I've got for you today!

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