Lately, I’ve been using this new product in my facial recon work — pig basement membrane, which takes the place of an autogenous skin graft. The sales rep was in the OR today, and I guess he was trying to impress me, because he’d google me (I guess) and wanted to let me know how amazing I am.
“How did you do all those things?”
I wasn’t sure what “those things” were, but since I haven’t done much professionally except collect degrees, I said, “I dunno, I just stayed in school a long long time.”
“Yeah, but you must be brilliant. I mean, you graduated high school at 16, college at 19, you were an engineer –”
At which point I interrupted him. In retrospect, I should have let him go on, because now I’m curious what all else that other Walnut did. Was he an astronaut? Did he climb Kilimanjaro whilst fighting off a swarm of killer bees? Win a decathlon? Learn to bend spoons with his amazing mental powers?
I disabused him gently of his misconceptions. We hate losing our heroes.
Karen’s BD today . . . for which I made lamb tacos, homemade guacamole, and for dessert a Duomo Tiramisu. You can ignore the linked recipe and just focus on the picture, since that’s where I got the idea. I used my usual recipe, but decided to make it more kid-friendly so that Jake would eat it for a change. Instead of espresso, I soaked my pound cake in root beer. I did not use any alcohol in the zabaglione, but used some cherry juice instead. Then I split the zabaglione in half. Half of it I kept plain, and to the other half I added 4 ounces of German chocolate (melted). I then added one thingy of mascarpone cheese to each zabaglione sauce, then folded in the whipped cream.
After I had created multiple layers, I still had a fairly large volume at the center of my Duomo that was empty. (Yes, I’d used too large a bowl.) What could I do? If I left it empty, the whole thing would collapse when I inverted it. I really didn’t feel like going through the bother of making more filling and buying another pound cake. So instead, I bought a champagne cake, a small one, and stuffed that in the center. Thus achieving a dessert form of Turducken!
Good but rich. I’ll be shocked if we even manage to finish half of it. All three of us had some, and I think we only ate about 20% of the total.
Writing proceeds apace. I haven’t done a total word count lately but I suspect I’m something like 35K or 40K words into this. If so, this is feeling like a 100 to 120K story, which is just about right. So: epublish or not? I’d like to think I’d have the time to ship it out to agents, but who am I kidding.