“And I love the indented border
Every word’s in alphabetical order
Ergo, lost things
Always can be found”
William Finn

author: Nicole J. LeBoeuf

actually writing blog

Adding the crawfish meat to the stew matrix, which is an amazing yellowish-orangish color thanks to the crawfish fat
All ingredients are in. Now we wait for the final round of simmering. Just look how studded it is with crawfish tails!
At last, I get to eat it. You cannot imagine how much restraint it took to wait to take my first bite until after the photo.
three reports on the three major components of my life at present
Thu 2015-07-30 23:59:59 (in context)
  • 2,345 words (if poetry, lines) long

First item to report: Writing. (This is a blog about writing.) I submitted that story, I did, and what's more, it didn't suck. It might well benefit from the careful eye of a critique group, but we'll cross that bridge when/if the story comes back with a rejection letter. For now, it's on its way as it is.

Now that it's done (or at least submittable), I'm finding all my worries have turned out largely to be mere borrowed trouble. For one thing, in a fully fleshed-out story grounded in worldly details, the speculative element sells itself as itself a lot better. Worldbuilding FTW! For another thing, the 3rd person POV does seem to be having that reassuringly authoritative effect I was hoping for. And for a third thing, which I had not actually thought about before, why can't the answer to "is the heart beating or is the main character just unstable" be--both? Normal life plus the uncanny incursions are pushing the protagonist toward paranoia and a nervous breakdown, but the pending nervous breakdown doesn't mean the uncanny incursions aren't happening. As they say, just because you're paranoid doesn't mean they aren't all out to get you.

Anyway, the story has been submitted. Also, it has been submitted in standard manuscript format but in Times New Roman rather than Courier New, because this market's submission guidelines state that Courier is evil. I mention this because it's an easy detail to overlook, especially when you're of a generation that reads "Standard manuscript format" and automatically translates that to "double-space, 1" margins, monospace font, size 12."

Always reread the submission guidelines sentence by sentence before hitting the big red button. It might just save your manuscript.

Second thing to report: Minor injury. So I have this perpetually sprained left wrist. That is, I sprained it years ago, and ever since then it's been ridiculously easy to re-injure. The damn thing flared up this week, probably because I tweaked it helping to move heavy equipment on Sunday when the BCB Carnival was over. I didn't really notice it until yesterday, but then, hoo boy, did I notice it.

(Brief tangent on gender and idiom: Why are these interjections always male words? "Oh, boy! Pizza!" "Man-oh-man, am I tired!" I can't even easily think of gender neutral phrases to replace them with, let alone feminized ones. I have a sudden urge to replace such idioms with things like like "lady-oh did that hurt" or "A circus? Woo-girl, I love the circus!" Only everyone would look at me funny and genuinely not understand what I was saying.)

(Tangent ends.)

So the wrist was pretty bad yesterday. When I went to pull on my roller derby gear, I just about cried trying to tug on my right elbow pad. That's already a difficult task after getting hot and sweaty and a little swollen (literally swollen, not this "GET SWOL" business) doing off-skates exercises. But with a sprained wrist it's near impossible. Once the gear was on, everything was fine and I had a lovely practice--although I might have yiped if I'd had to give or take a whip--but taking the gear off again was a whole 'nother thing.

Then today I got seriously alarming levels of pain just handling pots and pans while making dinner (about which, see below) or while tugging the seat of my chair to scoot closer to the desk. It was while doing the dishes after dinner and discovering that I can't even pump the pump-action soap dispenser without pain that I decided I'd better stay home from scrimmage tonight. (Which decision had nothing to do with needing more time to prepare my story for submission, understand--but it didn't hurt.)

I'm icing my wrist aggressively (but safely!) and trying to remember what not to do with it. (I can't even scratch my head left-handedly. That's effed up.)

Third thing: Crawfish report! Because I'm obsessed, apparently. I took my cheesecloth-wrapped lumps of tofu bait down to the creek and proceeded to begin my writing day there, while only checking the lines and the wire basket thing at regular and strict intervals. Like, during Morning Pages, I was only allowed to check when I got to the end of a page. That sort of thing.

Which didn't hurt the day's catch at all. As we approach even higher summer temperatures, the water warms up and the mudbugs get even more active. And when the bait's been sitting on the creek floor for about 15 minutes, like as not there'll be three crawfish clinging to it when I pull it out. Whether they all hang on long enough for me to get them to the bank is another question, of course. (I was going to use another tier of the 3-tier wire basket as a net, tie it onto a stick and hold it under the line as it comes out the water, but I didn't think my left wrist was up for it. GOOD CHOICE.)

Anyway, between yesterday afternoon and today, the catch came to 34 crawfish from sizes medium to monstrous. They weighed in live at just under two pounds and yielded about five and a half ounces tail and claw meat. (A surprising number of claws were big enough to be worth cracking open. Miniature lobsters, y'all.)

And I made crawfish etouffee, as the pictures above will attest.

There are tons of recipes on the internet. I wanted a recipe that was roux-based and involved no tomato products, just like Mom used to make. Apparently there are battle lines drawn over things like this. I am firmly of the opinion that adding tomato paste to your holy trinity vegetables results in a creole, not an etouffee. Also, cornstarch is just cheating.

I also wanted a recipe that included the crawfish "fat," since my research yesterday indicated this was something people used it for. The recipe linked above met all of my criteria.

I cut all quantities down by roughly half, to kind of sort of match the available quantity of crawfish meat. I marveled that the recipe didn't call for celery, speaking of the holy trinity; I added three ribs. But I omitted the green pepper. I was going for "like Mom used to make" and Mom never cooked with green pepper.

Speaking of "just like Mom used to make," I'm pretty sure Mom never cooked with crawfish fat. She didn't like crawfish. Her etouffee was aways shrimp, and she started with a heavier roux than what this recipe calls for, one that was equal parts flour to oil. And yet, the moment I added the crawfish fat to the roux-vegetable mixture, everything turned recognizably into etouffee. I mean, the color and consistency were perfect. It was kind of amazing.

At the point where the recipe says "Optionally, add a little more water to thin the mixture," I added about half a cup of the crawfish boil water and a good few ounces of dry sherry. I bought the sherry for the crawfish Monica on Tuesday, so it was conveniently there and tempting.

Yield: Two bowls of etouffee and rice, all of which a single customer will inhale without apparent effort.

I'm including photos firstly to make y'all jealous but more importantly because I still can't get over having made such an amazing dish using crawfish that I caught five minutes away from my doorstep.

Random weird note: Crawfish boil water seems to cure warts, at least in my case here and now. The small collection of warts between my right index finger and middle finger are GONE. Like, between one day and the next. They came into being about... eight months ago? Annoyed the crap out of me, too. I couldn't stop picking at them and fidgeting with them. That's how I know they were still there Tuesday. Wednesday morning, they were GONE. I suspect that the crawfish boil seasonings may have had an effect similar to that of salicylic acid, and that dipping my hands in the pot to grab crawfish after crawfish for processing made the dosage sufficiently intense. But I have no certainty. All I know is, the skin where the warts had been is now smooth and healing over. Weird, huh?

This time I'm really not going back for more crawfish tomorrow. Really! Not even tempted. Not only do I need to rest my wrist, but I'm actually sort of all cooked out. I'm ready to eat simple dishes for a few days. (I'm also ready to take a break from keeping dormant crawfish overnight in the refrigerator. My crawfish casualty record remains goose-egg pure, but the endeavor remains slightly stressful.

I might still take my writing out to the creek, though. Turns out I really enjoy writing by the creek.

(Still need to order a new laptop battery.)

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