It’s nail-biting time.
To be clear: this is not that lovely “Between Books”
interval which author Ann Packer described so perfectly in her recent New York
Times essay. So I haven’t just finished the final round of copy edits on a
purchased, soon-to-be-published novel, I’m not casting about for a new project
whilst planning a launch party, or purchasing boxes of “signings” pens.
I’m in that
post-completed-manuscript-ecstasy/pre-accepted-for-publication hell. In other words, I finished a new novel,
revised it a few times, finally got the “thumbs up” from my agent (she’s a
stickler, which is why I love her) and now she’s shopping it. Which feels a
little scary this time around because the wonderful, wise editor for my last
three books has left our publishing house, reportedly to join the circus (she
was joking when she said that, but you never know …) so Baby Book and I are
searching. For a new editor; possibly a new publishing house. We wait for the
phone to ring.
I know there are authors out there who would use this “down
time” as an opportunity to dive into a new project, and I have a little
something I’ve been playing with for a while (see last week’s post and think:
Australian Shepherds) but here’s the thing: I’m still living with these other characters.
I’m still tinkering, still hearing their voices. I’m not ready to leave them
behind and enter a new world, especially because … but no. Won’t say it. Won’t
jinx it. Karma’s a B**** and I won’t tempt the publishing gods by suggesting
anything about what might happen to Baby Book and what revision might follow.
So instead, I’m cleaning my office (Baby Book made a mess),
updating my website, organizing closets and making mole poblano. From scratch.
Yeah, I said that to impress you. Mole poblano from scratch.
It was on my Cooking Bucket List. Three types of Mexican chilies, Mexican
chocolate laced with guajillo, herbs, seeds, spices, blending, rehydrating,
sieving (is that a verb?) and hours of concentrated cooking time. I cranked
Carlos Santana and a little Spanish fusion music while I worked, mostly because
I love it but also because I’m pretty much a Spanish “fusion” with a little
Irish thrown in, and while I can serve up some pretty good Cuban food and
approach my mother’s arroz con pollo, I’m a total novice at Mexican food. So I
needed a little cooking Karma, a little Carlos. We pretty much believe (and by
“we” I mean my mom, my daughter and I) that what comes out of the oven or the
skillet is a direct reflection of what’s going on in the cook’s heart and soul.
So please, dear lord, don’t let this mole suck. Because Baby
Book and I need some good mojo right now.
(Note: the above pictured mole poblano got two enthusiastic
thumbs up from the spouse! Kudos to chef Shannon Bard of Zapoteca in Portland,
Maine. I used the recipe from her new book, “The Gourmet Mexican Kitchen.”)