One way to get inside the publishing scene

~ Jnana Hodson ~ Leave a comment

As I revised my novel What’s Left, I compressed the details regarding her mother’s book-publishing venture. Here’s how it stood in an early draft:

As her dream of establishing a small-press also takes shape, the family council decides not to include it outright among our Five-Spokes enterprises but rather to extend a ten-year microloan to allow her to retain full control of its success or failure. Her game plan anticipates a modest start, essentially continuing the annual calendar and the greeting cards featuring local photographs by Baba, as well as the release of the first volume of Nita’s collected columns. These are things Baba can shepherd along while Manoula finishes her degree. From there, a cookbook would be a no-brainer in the lineup, something Barney can begin putting together immediately. We know he’ll be fussy and irritable, miss deadlines, do the whole prima donna bit. Besides, he’s not a writer, so there will be extensive editing and revision. After that, Baba can worry about the photos. He says shooting food’s a specialty all to itself. You can bet, though, the results will be worth it. And all that’s before Manoula gets to anything like poetry or fiction. 

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This is so far from the snippy colloquial vibe the novel has since taken. Think of it more as a memo to the author in conceiving a plausible pathway to independent business success for Cassia’s mother. Or possibly just an old dream of my own, way back when, along with memories of a few difficult collaborators.

One struggle in shaping What’s Left was the matter of determining just how much of her family’s business side to include. Passages like this one ran the danger of turning the story into a case study for marketing or investment classes, rather than focusing on Cassia’s yearning for emotional healing.

Was I right in deleting the passage as too much “insider” insight for the novel? Or does it add to your understanding of Cassia, her mother, and her family? Do you ever dream of doing something the way her mother does?

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In the family, Cassia may have had food like Spanakorizo, a common Greek dish prepared with spinach and rice and flavored with herbs such as dill and/or fennel. Photo by Katerina Strak via Wikimedia Commons.

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As for that dream house itself?

~ Jnana Hodson ~ Leave a comment

We’re at a point of downsizing. On a limited budget, at that.

Here’s what’s on my list of considerations.

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  1. A pleasing work area: In my case, that’s the writing studio. For my wife (the foodie), the kitchen and pantry plus utility space. And in both, abundant wiring.
  2. A good view: In our dream, we’re looking at the ocean, but a lake or mountain might do.
  3. Wood heat: At least as backup. We’ve been very happy with our efficient Jotul wood stove. Besides, it’s good backup during power outages.
  4. Adequate insulation and heating/cooling: We’re set on New England, after all. Cold drafts are expensive and annoying. And summer is really only six weeks.
  5. Easy maintenance: I’m not a hobby do-it-yourselfer, and I have other ways to spend my time than amateur house repair. Our budget needs to keep calls to construction-industry tradesmen minimal.
  6. Smart use of space for our needs: Think affordable IKEA. Bigger is not necessarily better.
  7. Sufficient and efficient storage: Closets are a recent addition to New England houses. Take it from there. In our case, this would also include expansive bookshelves and a large garden shed.
  8. A three-season porch: Elbow-room, if you want, especially for entertaining guests in all but deep winter or tackling special projects.
  9. Minimal snow plowing: Even a short driveway can be difficult to clear if there’s nowhere to pile the snow. A long driveway can be expensive to keep clear and, for that matter, decently paved. As for parking?
  10. Hot tub? Well, this is a dream list and there is that three-season porch.

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What would be on your list?

Considering bang for the buck in restaurants

~ Jnana Hodson ~ Leave a comment

We don’t dine out all that often, but when we do, we want to get our money’s worth. It’s not that we’re afraid of the bill, but rather that we eat well at home and expect something that can at least match that standard.

On one hand, we’ve come to admire inexpensive menu items done precisely right. French fries or cole slaw can be especially telling, as can an amazing vanilla, as in ice cream or gelato. Freshness also is crucial, and attentive service is always a plus. That sort of thing.

Steak or lobster aren’t hard to cook, so we don’t expect to be impressed there. Scallops, on the other hand, can be tricky. And then we get to selections that require technique. That’s where we really pay attention.

What does irk us is pretentious, pricy dishes that seriously miss the mark. The stories we can tell!

Our biggest test is what we call the Oh Wow factor. You know, one bite and you’re amazed. It’s not always at the fanciest restaurants, either, so it’s not a matter of cost. Some of our favorite examples have come in storefront operations in the sleaziest parts of a town – the kind where you want to keep an eye on your car at lunchtime. Some have even been takeout only or a food truck.

I have to admit we’re more critical as the menu price escalates, but if they deliver with mastery and attention to detail, we pay gladly – and then some. Best of all, in our positive experiences, the great cooks in my family come away inspired, and I look forward to all that will follow.

What delights you the most when dining out?

One more throwaway line

~ Jnana Hodson ~ 3 Comments

I still like the line, even though I cut it from my novel What’s Left:

Manoula, in the end, would become Penelope awaiting Baba’s return.

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Do you think a teenager would have uttered a sentence like that? Do you catch its classical reference? Or would you need to have it explained?

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Cassia’s roots included inspiration like this. Stairs in Patras, Greece, with view of Varasova mountain across the Gulf of Corinth. Photo by Jerome via Wikimedia Commons.

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