Thud: The Robot Monuments
March 10, 2016 Progress Notes:
The Robot Monuments
Words today: 1,050.
Words total: 17,000.
Reason for stopping: Should start dinner. I'm thinking of trying to freestyle a sausage soup.
Darling du Jour: Uncle Haru's nod from behind the wheel as I closed his passenger door this morning, how Aunt Misato looked at me when she read the statistics in that flat white envelope: as if, overnight, my face had changed into a vast and shadowed new terrain.
Research Roundup: Architecture of Japanese suburbs; languages, cultures, and religions of Indonesia; depth of the Earth's crust.
Books in progress: Amanda Sun, Heir to the Sky; Lena Coakley, Worlds of Ink and Shadow.
Another full day dedicated mostly to drafting and sleeping off the remnants of the fever/wobbly thing plus watching documentaries about very serious people being very serious about cooking. If I'm deriving anything from the chef-stuff binge, it's that waking up with that 3am feeling of "Oh god, what have I done?" does not actually preclude skill, talent, or being on the right path to get what you professionally need. It, um, seems to be a feature.
Okay, sausage soup time. I have sausages. I have a cabbage that needs using.
The Robot Monuments
Words today: 1,050.
Words total: 17,000.
Reason for stopping: Should start dinner. I'm thinking of trying to freestyle a sausage soup.
Darling du Jour: Uncle Haru's nod from behind the wheel as I closed his passenger door this morning, how Aunt Misato looked at me when she read the statistics in that flat white envelope: as if, overnight, my face had changed into a vast and shadowed new terrain.
Research Roundup: Architecture of Japanese suburbs; languages, cultures, and religions of Indonesia; depth of the Earth's crust.
Books in progress: Amanda Sun, Heir to the Sky; Lena Coakley, Worlds of Ink and Shadow.
Another full day dedicated mostly to drafting and sleeping off the remnants of the fever/wobbly thing plus watching documentaries about very serious people being very serious about cooking. If I'm deriving anything from the chef-stuff binge, it's that waking up with that 3am feeling of "Oh god, what have I done?" does not actually preclude skill, talent, or being on the right path to get what you professionally need. It, um, seems to be a feature.
Okay, sausage soup time. I have sausages. I have a cabbage that needs using.