“I never had any doubts about my abilities. I knew I could write. I just had to figure out how to eat while doing this.”
Cormac McCarthy

author: Nicole J. LeBoeuf

actually writing blog

what i did every friday in march and also for dinner tonight
Tue 2020-03-31 22:32:36 (single post)
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Here, as promised, is the Friday Fictionettes round-up for March 2020. I can do one because, for the first time in a very long time, I am not only caught up to the regular weekly release schedule, but I am also caught up with the monthly Freebies. It feels so good, y'all. Now all I've got left to catch up on is the Fictionette Artifact schedule; that's been a rather longer work in progress, as it entails a certain amount of physical craft, but I am at least sending them out at a rate of no less than one a month, even if the one I sent this past month was for April 2019.

So! Life is good, and here is your round-up:

Friday, March 6, 2020: "On the Predilections of Drakes" (ebook | audio | Monday Muse) In which we closely question the reason women aren't allowed in the stable-caverns. This is the Fictionette Freebie for the month!

Friday, March 13, 2020: "Growing Up Is Optional" (ebook | audio | Monday Muse) In which we discover what bonds remain between Evelyn and the imaginary friend she fired fifteen years ago.

Friday, March 20, 2020: "What Queens Are For" (ebook | audio | Monday Muse) In which we learn that even someone who's far too young for astronomy lessons might yet be old enough to comprehend duty.

Friday, March 27, 2020: "Triptych: Dryad Green" (ebook | audio | Monday Muse) In which you think you know how this story goes, but you're wrong.

The Friday Fictionette Project is a Patreon-powered flash fiction subscription service. A brand-new story-like object in the range of 850-1,200 words, more or less, goes up every first through fourth Friday of the month. The $1/month pledge tier gets you access to the ebook (and every single ebook ever uploaded to the project, going back to August 2014). The $3/month pledge tier additionally gets the audiobook (and all archived audiobooks, going back to somewhere mid-2015), which I narrate. On the last day of the month, I turn one of those Fictionettes into that month's Freebie, making it available to all and sundry, Patron and non-Patron alike.

The Monday Muse posts are also available to the public at large. These go up every first through fourth Monday, showcasing the writing prompt associated with the upcoming Fictionette release. Readers are encouraged to do a little writing to the prompt themselves and maybe share the results, just to demonstrate how, given the same prompt, different authors will write very different stories from each other. There's also generally a little bit of mini-blogging in there, just a touch of status report, sorta The View From Where I'm At.

And now for dinner.

I brought home more kimchi from the Asian Market at Valmont and 28th. They were still open as of Friday the 27th, but not particularly busy. Which was fine for me, because six feet of separation would be impossible in those narrow aisles, but I do worry about the business. I hope they are doing well, and that they are getting all the customers--just, y'know, sequentially rather than simultaneously. Anyway, I made kimchi jjigae.

In previous blog posts I've blathered about how I treat the recipe's proportions more like suggestions than instructions. Tonight, however, I did it according to Hoyle. Which is to say, according to Maangchi. Half a cup of onion! Half a pound of pork belly (well, pork loin, since I couldn't find belly or shoulder at Sprouts that day)! One pound of kimchi plus 1/4 cup kimchi brine! And so forth! I even made the stock, although I made it with a bunch of shrimp shells rather than dried anchovies. Used my last daikon radish from last season, too. (Really, it was about time.) Anyway, everything was exceedingly tasty, even if the pork loin really wasn't fatty enough for the purpose. And if I made less of the stuff than I do when I follow my usual stew and soup mantra of "Throw it all in and let the Gods sort it out," well, I can make it again tomorrow because I didn't throw everything in, so I've got half that pound of pork loin and half that package of tofu and so forth left in the fridge.

Well, I'm out of daikon and green onions now, but tomorrow's version can handle substitutions.

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