On work, Paris, and lobsters in the summer
March already? Wow.
It's going to be a tough and grueling month for me, with not as much time for reading as I would like. Well, there's never enough time for a bookworm, but this month especially. I have two big books coming out in early and late April, respectively, and it's crunch time. Finished books are coming in, they immediately have to go out to reviewers, then the continuous follow-up begins. I've gotten used to a steady stream of emails from my authors, but I've come to accept that I just can't get to them all, at least in the same day. Then if I have any energy left, I have to tackle my "regular" books, make sure they are sent out on schedule. Yet despite all this work, it's still a waiting game--for reviews, for interviews, for any media attention. All I can do is keep my fingers crossed, and hope editors like the book enough.
I'm also putting in longer hours at work because later in the month, I'll be going away for my first proper vacation in months--and finally outside of the country! I'm going with my family on our dream vacation to Paris. It's a "dream" vacation because we were always supposed to go, but when my Dad was still alive. My parents had talked about it as a way to celebrate their 25th wedding anniversary, but money and college tuition and real life got in the way and then it was too late to go. Anyhow, I know as we're touring the City of Lights, my Dad will be with us.
As a way to prep for my upcoming trip, I've picked up the new book containing the letters between Julia Child and Avis DeVoto. Even though I'm so tired lately, I'm barely into the book and it's wonderful already--proving wrong my reservations that perhaps it'd have too much culinary-speak. I just love this passage on how to eat lobster properly:
[Avis describing her summers on Cape Cod]
I also stubbornly maintain that the only real way to cook lobsters is in three or four inches of sea water, in a covered kettle, for about twelve minutes (pound and a quarter lobsters being the ideal size). You then drape these dazzling creatures over the rocks until they cool off a bit, tear them apart with the bare hands, dip each piece in melted butter, and guzzle. There should be two to six lobsters per person. While the lobsters cook and cool off, two Martinis a la DeVoto should be served. Nothing whatever else should be served--we are eating all the lobster we want, we are not fooling around with salad or strawberry shortcake or even coffee. All you need are the martinis, plenty of lobsters, millions of paper napkins, and a view (14).
Doesn't it make you long for summer already?