I’ve been working every day, and yesterday was my first day off in nineteen days. Phew! Busy days at Mt. Bachelor and Touchmark. Good sleep each night kept me sane and no more grumpier than usual.
It’s been nice to have a little breathing room now that the book is turned in. It’s been my number one focus for five months. Now, I can return to playing ukulele, making homemade cards, chasing Yam around our home (still without a floor or ceiling), and more.
Over the next few months, the cover will be designed. I’ll proof the pages and locations of photos. Work with the marketing team on book signing events. And, count the days to a publication date in June.
Below are a few photos I submitted for the cover. I’m hopeful they will choose a few of them!
Thanks for hanging in there with me! I’m so thankful to be surrounded by supportive friends and my wonderful family!
It’s 6:11 a.m., and I just finished the last bit of writing needed in my manuscript. I’ve taken time off work this week, stayed up late, and gotten up when Emil’s alarm goes off at 4:30 a.m. And, I’ve been thinking about where to go out to dinner tomorrow night to celebrate! That’s an important part of the process!
To my friends and co-workers, I promise to be more present. Thanks for your patience!
Thank you so much for all your support!
Whew! Deadline number one met! Last Monday, I mailed a disk with one hundred photos for the book to my editor. After I left the post office, I celebrated by going to Market of Choice and enjoying peanut butter chocolate gelato … sure, it was 9 a.m., but I didn’t care.
I’m working on editing … still. I can read a chapter nine times and continue making edits or minor adjustments. Eventually, I make myself move on and add it to Emil’s list for his review. Speaking of him, we’ve changed our editing process once again. I think it works better for us, but it’s a little slower.
So, we’re edited a little over half of the chapters. Time is flying by fast. With Mt. Bachelor opening a week early, it’s put us behind. I’m in super high stress mode right now. Oftentimes, I rise at 6 a.m. to edit before going in to work. Coffee is my best friend!
Well, back to editing! Thanks for your kind support! It means so much to me.
Hi All! Wow. Time is flying by, and I definitely feel the pressure. So far, I’ve sent two chapters to my editor for review, and she likes them both! A few changes, but not much … that’s fantastic! She gives a nice combination of suggested changes and positive notes. I have other chapters completed, but I won’t send each chapter to her.
My photos are due mid-November, and I’ve completed the selection and dropped them into my manuscript to see what the chapters will look like. I’ve also picked out several photos for the cover, and it will be tough whittling them down. I’ll send in seven to nine photos for it. The captions are written and ready to go for further down the road.
As far as the manuscript, I’m editing three chapters at one time. My process (thanks to Kathleen Coop) is to work on the chapters, go for a walk, come back to the chapters, go whip up some cookies, come back to the chapters, and then go to bed. The next morning, I look at the chapters again and possibly two more times. When I feel good about them, Emil edits the chapters. Then, I go back and read the edits and work on them again. It’s a long process and requires lots of patience on my part. Plus, I’m out of freezer room with all the cookies and quick breads I make.
My word count is almost 30,000, and I have one more interview with a farm in Culver. Very exciting to meet the farmer and see his operation.
I’m working more hours right now with my jobs, so I’ve editing in the evenings as well. Trying not to stress eat carbs! Keep me in your thoughts as I continue. Looking forward to the milestone of turning in photos!
Hi Everyone! The book is rolling along, and I celebrate every milestone. I’ve started editing the chapters, and it’s so fun to read and think about my time on the farm or with the chef. I’ve also started a folder to collect photos for the cover. I’ll submit five to seven photos for the cover, and there are so many good ones for consideration. Lots of colorful vegetables and gorgeous plating. My editor will make the final selections.
Here are some interesting facts about the book:
- My word count has to be between 38,000 and 42,000
- The book will have 50-80 photos
- I pay for all expenses incurred. It’s very important to me to pay for the dishes we photograph. I support the restaurant. This is not a restaurant review.
- I think, talk, and work on the book when I’m not working my other jobs.
Next up: New author photo in October. Handing over the chapters to my in-house editor(Emil) and finishing a few more interviews. It’s a super busy time for chefs and farmers, so I’m patient. There’s plenty for me to do in the meantime.
I’m so thankful to everyone for their support. I appreciate you asking me about the process and how I’m faring through it all. I always say it’s very emotional, and it’s true. Mostly, I just worry about what folks will say about the finished product. You know me … I always worry about something or someone. It’s just in my nature.
Well, back to editing! Have a super weekend! Happy Fall!
Hi Everyone! Thanks so much for all your love and support! I’ve written over 15,000 words, and I’m feeling pretty good about the content.
Many evenings spent looking at pictures taken by Emil (thank you!). We’ve developed a process. A quick scan, pick some favorites, turn them into black and white, and then back to color. The book will have a color section of at least thirty two pictures. Almost all of the food pictures look better in color … no surprise there. Each chapter will feature one to three black and white pictures. I’ve posted many of the pictures on my Facebook author page. Thanks for all the new likes! Ultimately, my editor has final pick of pictures and will format them, but I’ll send in my recommendations along with notes on cropping, etc.
So, what’s next? I’m setting up a few more interviews this month. Then, I’ll spend October editing the manuscript, finalizing picture captions, drafting the back cover text, finalizing a title with my editor, and handling last minute items from the publisher like lists of where to sell my book, book-signings, and more.
Again, thanks to all the farmers, chefs, advocates, education program folks, and more for making time for me during the busy summer!
Hey Y’all! Wow, it’s been a busy few weeks, and now I have time to breathe again. Spent nine days working on the rest stop crew for Bicycle Rides Northwest on their Idaho bike ride. What fun! Made new friends, ate my weight in potato chips, saw Idaho, and set up my tent five times!
The book is progressing well, and I’ve written approximately 12,000 words. I’ve started sorting through photos and choosing the ones to be published. Here are a few of my favorite photos so far:
I spent some time at the Deschutes Library last week and researched a bit for the history chapters. I hope to finalize my bio this week and confirm more interviews for mid-September. Also, looking forward to one final catering gig of the season!
Trying my best to celebrate the work I’ve completed thus far instead of thinking about the work to be done! Thanks for your continued support! I so appreciate it.
It’s been a month since I started on the book project! It’s been an amazing experience so far, and I’m so thankful for the farmers, education/engagement folks, and chefs who have made time for me during the busy summer season. I’ve learned so much, eaten freshly-plucked produce from the dirt, dined on some delicious food, and shared my experience with many people.
I took some time off to travel to South Carolina, where I grew up. My family rented a home on Hilton Head Island for a week. Ted and his family drove down from Cincinnati. Tom and his family all the way from Houston.
You know you’re in the South when there’s black-eyed peas and stewed okra on the hot bar at Publix! I enjoyed pimiento cheese several times and indulged in sweet tea. I even met up with an old friend I haven’t seen in seventeen years! He hasn’t aged or changed at all!
Here are some pics from my trip:
Pimiento Cheese and Bacon Panini in Savannah, GA
Tom, Sara, Dad
Ted and Aaron
Dolphins and a sting ray
Back in the Day Bakery. Swoon! I love their cookbooks!
Selfie of Mother and I.
I hit the ground running when I returned and did two interviews for the book. Then I did a two day catering gig at Rock Springs. It was good to be back in the kitchen!
Next up: A full week of interviews, and then I head out to Idaho to work a bike ride.
Thanks for all your kind support and encouragement!
Big news! I’m writing a book about Bend food and the farm-to-table success here in town. So excited! The proposal process was new to me, and it really helped shape the book and what I want to write.
I’m thankful to Laurie at Arcadia Publishing for her time and patience. My questions are endless, and I like to consider the big picture (even though I’m practically dancing around the house) before agreeing to the book. This summer will be filled with interviewing farmers, chefs, and many more folks in town.
Check out their website for a complete listing of available books:
Hooray! Off to the store to stock up on legal pads, pens, post-it notes, and more….
I’ve been cooking almost every night from this amazing cookbook, “One Pan and Done: Hassle-free meals from the oven to your table” by Molly Gilbert. Run out and buy it now, especially if you have a dutch oven!
Here are the recipes I’ve made and highly recommend:
– Lamb Meatballs with Spinach and Orzo (I substituted ground turkey. Lamb is expensive!)
– Bacon Biscuit Bread
– Chicken Tikka Masala
– S’mores Cups
I stumbled upon it at the library. Every two weeks, I stock up on cookbooks from the library and read them, marking the must-make recipes with post-it notes. If the cookbook has more than three post-it notes, I add it to my Amazon Wish List. With my horrible memory, I can’t rely on remembering book titles.
A shout-out to my mother who bought me a new cookbook for my birthday! Looking forward to making some vintage cakes from it….