Opened Blackheart Man file tonight. Couldn't face it. Instead wrote 500+ words of a story about chicken pieces. Oh yes, I did. Had fun, too.
Took a few minutes' break from work stuff just now to write a couple new pages in Blackheart Man. But now it's well after midnight, and a long day tomorrow. Me for bath and bed.
Long story, but suffice to say, @nalohopkinson on Twitter is no longer me. Under that name, you'll find some kind of spammy get-rich-quick scheme. I'm now using the Twitter handle @Nalo_Hopkinson, and you can find my Twitter posts here. Yes, I've probably done everything you could think of to suggest. I'm also in the process of appealing to Twitter. So far, they seem to be of the opinion that simply using the same name as another person isn't theft. However, my name is unique in the world, and as a sole proprietor and author, it is my brand. Someone else who uses it is, for all intents and purposes, claiming to be me. I will keep plugging at this. Wish me luck.
Today, what with the wrist brace, the arch supports, the bunion cushioning, and the usual foundation bra, I feel like nothing so much as a collection of mechanical supports cinctured around a fleshly integument.
Yet, perhaps counterintuitively, I feel like dancing. Have been working out choreography in my head to "Do It Like A Dude."
I could have scheduled this day better, is all I'm saying. But I'm having so much fun! Plus, walking back from the radio station, a plot insight I had last night about Blackheart Man opened up into a characterisation insight on my protagonist, and loose ideas for a bunch of new scenes to write.
The wrist I injured a week ago has been feeling much better today. It's still a bit swollen, but nowhere near as painful, and I can type again.
I declared this weekend one of forbidden foods. In other words, foods that aggravate my fibromyalgia and that I mostly avoid. I've been taking advantage of the temporary shift in diet to practise making French macarons. No, not macaroons. Those are made with shredded coconut. Macarons are made by combining meringue (whipped egg whites & sugar) with ground almonds to make little cookie sandwiches which are then filled with, for instance, flavored buttercream. Macarons are crunchy on the outside, a little chewy farther in, and then sweet and creamy at the centre. And addictive. There are only a few steps to making them, but they are finicky. It usually takes a few tries to get the hang of making a delicate meringue that's slightly glossy and perfectly smooth on top, not cracked or overly browned. Today was my fifth try. Here's how mine, alas, did not look:
But I'm getting closer. I'm finally getting something that looks more or less like macarons, though cosmetically, they are flawed; rough and matte on top, some of them cracked, many of them too browned, and none of them have the characteristic "feet" of a perfect macaron. But they look approximately right, and they taste delicious. There's a pic below. I made three flavours of buttercream filling; lime (added lime juice & zest), ginger (infused with fresh grated ginger), and balsamic sour cherry (sour cherry preserves mixed with cherry bordeau balsamic vinegar).