(YouTube link because the vid doesn’t seem to want to play nice with Chrome)

I knew it was the beans, not the cooking method, but that was fine. If he wanted an explosion, I’d give him one! I read up on pressure cooking and realized cooking an entire meal in such a short amount of time was an AWESOME concept. Also, this one works as a slow cooker. I have a slow cooker, but almost everything I SLOW cook gets done way too fast, so I’ve stopped using it for most anything but soups. So, when I finally pulled this out of the box to actually use sometime this month, I had some country style pork ribs and knew I wanted to do a white bean soup with them. Enter Miss Vickie – the most amazing website ever for pressure cooking information. (Also, she has a cookbook.) Now, most of her recipes are designed for the old style stovetop cookers – the ones that started all the bad stories about blowing up. This electric version? Won’t happen. Doesn’t mean my first time out wasn’t scary. I didn’t have the seal knob turned in the right direction, and though the ribs and beans (pre-soaked) were cooking, steam was venting the entire time. I sent the husband a couple of panicked texts, then finally unplugged the cooker until he got home, heh.

This was the recipe I used for the navy bean soup. And it was wonderful, and I actually had both poblanos and jalapenos on hand. The husband next cooked red beans and refried them, but the cool thing is that we’re cooking beans in MINUTES as opposed to HOURS. I’ll be doing more experimenting to get the timing right, but as a big fan of all things bean, I’m excited. The husband next stuffed a pork sirloin with onions, mushrooms, and poblanos and cooked that. He made up his own recipe, pre-cooking the veggies to release all the good savory stuff, and the dish was wonderful. Monday night I made these pork chops and baked potatoes with salsa, and using the sauce as a gravy on the potatoes was SO delish! Then last night I made homemade barbecue sauce from a recipe on the Cook’s Illustrated website (subscription site) and cooked a london broil / flank steak in that along with some caramelized onions. So SO good. And thirty minutes from locking the lid till being scooped onto our plates. Well, thirty cooking, another ten or so to let the steam release before the cooker would open. Also, the time spent with the sauce, which I did in the afternoon to let sit and thicken. But, every writer needs something to do during the day to get away from the computer, heh, so I didn’t mind that so much.

Anyhow, I’m becoming a pressure cooking convert. I won’t be cooking tonight as we’ve got leftover barbecue. And I just got Miss Vicki’s cookbook yesterday, so I want to peruse more of her recipes. Though it’s always possible I’ll put on a pot of porky pinto beans before this rainy winter’s day is done!

Most of the time, I have no trouble separating a personality from the product. What’s weird, though, is as an author, knowing another author’s process and having THAT impact how I feel about their work. I was reading a book not too long ago, and I hit a point that didn’t ring true for me. It so happened that I’d heard this author talk about how she plotted, and I kept wondering if her admission was what was hanging me up. I could see her not knowing what was happening and writing on, intending to come back and smooth things over. And yet it never felt smooth to me as a reader. In fact, the book was almost a wallbanger.

All of that said, the purpose of this post is to let anyone who cares know I’m going to put my issues with my weight out there publicly but I’m going to do so in another blog. Anyone who’s struggled with extra pounds knows the insidious nature of dealing with something so personal. But there’s also something comforting in sharing our woes and knowing we’re not alone. Kinda like when we struggle with anything in life. Even the writing. ;) So if you want to follow along, you can do that here: I Am Losing It.

I blame this guy.

Because of all that, I decided the new year didn’t start until today. I mean, how can anyone strive for goals or work on new habits or change for the better when any moment the earth might swallow them whole? I woke up extra early because of severe thunderstorms rolling through, but I put my head down and had the day’s required words written by 10:40. By 11:30, I was back in bed and I slept two hours. I believe I am going to make it! I was beginning to wonder, but things are looking up!

There’s doubt. A gaunt and sallow thing. It’s starved itself. It’s all howling mouths and empty eyes. The only sustenance it receives is from a novelty beer hat placed upon its fragile eggshell head — except, instead of holding beer, the hat holds the blood-milked hearts of other writers, writers who have fallen to self-doubt’s enervating wails, writers who fell torpid, sung to sleep by sickening lullabies.

Suddenly Old Mister Doubt is jabbering in your ear.

You’re not good enough.

You’ll never make it, you know.

Everyone’s disappointed in you.

Where are your pants? Normal people wear pants.

You really thought you could do it, didn’t you? Silly, silly penmonkey.

And you crumple like an empty Chinese food container beneath a crushing tank tread.

I followed a link from Allison Brennan’s blog at Murder She Writes to this one at Terrible Minds. Pop over and read Allison’s, too. Always nice to know we’re not alone.

Deeper Than the Dead introduced Tami Hoag’s millions of fans to Oak Knoll, a small California town that, in the mid-eighties, seemed as idyllic as any . . . until the See-No-Evil killer shattered that notion. It took FBI agent Vince Leone and a new technique called “profiling” to put an end to the trauma.

Secrets to the Grave brought Leone’s teacher-turned-child- advocate wife, Anne, into a central role. Together with Vince and local sheriff ’s deputy Tony Mendez, she solved an Oak Knoll murder with a particularly challenging mystery: The victim never existed.

And now Hoag returns once more to Oak Knoll for the third installment of this bestselling series. Through Leone’s pioneering, science-based investigatory skills, Hoag explores the early days of forensic police work. And through the chilling case at the heart of Down the Darkest Road, she hooks ever more readers into the meticulously crafted, all-too-terrifying world of Oak Knoll, where the scariest secrets of all can be found . . . Down the Darkest Road.

Since I’d read Deeper Than the Dead and Secrets to the Grave, I had to read Down the Darkest Road to see where Hoag took the series and the characters. Though I did eventually enjoy the book, it’s my least favorite of the three. For me, there was too much introspection by the main protagonist, Lauren Lawton, but also there was a plot device used early on, the unreliable narrator, that I thought was used poorly and left me nearly throwing the book at a later revelation. I don’t have a problem with the device, and I actually whooped when reading Robert Gregory Browne’s DOWN AMONG THE DEAD MEN and realized how he’d used it. Granted, part of this could be me being sick and not reading closely, but even after finishing the book, I thought back to the first scene and contend the point of view was poorly done. Spoiler below.

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As far as the plot goes (four years ago, Lauren’s 16 year old daughter Leslie was kidnapped and the case has yet to be solved), as much as I enjoyed reading again about Tony Mendez, I missed more of Vince and Anne (though it was great to see Haley). Yes, that’s a personal want, and more of them wouldn’t have served the story. But I also think the difference in this book was there was too much of Lauren’s and Leah’s viewpoints, and not enough of Tony’s and the cop stuff going on. I would rush through the crime solving / police procedural sections, fully involved, loving the way Tony and Hicks and Tanner would mentally work their way through the clues, then we’d come back to Lauren and I’d shut down the Kindle and go to bed.

One last thing. As with the previous installments, I thought the cops focused too much on what technological advances would be coming in the future that they would love to have in their hot little hands now. That just doesn’t ring true to me. It would be like me thinking how nice it would be twenty years from now for all kitchens to come equipped with dispensers that automagically measured out quarter teaspoons of salt, or some such. Will something like that exist in the future? Be a standard in all new kitchens (as opposed to any fancy kitchens that might have some similar gadget now)? It just doesn’t make sense that I would stand at my stove thinking about that every time I cook. I cook with what I’m given now, just like the cops in this 1990 set thriller should just use what tools they have instead of wishing for tools to come.

Overall, though, the mystery worked for me. I liked very much how it played out in the end. My quibbles are probably more those of an author than a straight reader!

In the meantime, here are a couple of posts I’ve bookmarked the last few months, ideas for increasing productivity I’m anxious to implement (or at least give a try) when my brain is once again my own and not infected.

How I Went From Writing 2,000 Words a Day to 10,000 Words a Day

There are many fine, successful writers out there who equate writing quickly with being a hack. I firmly disagree. My methods remove the dross, the time spent tooling around lost in your daily writing, not the time spent making plot decisions or word choices. This is not a choice between ruminating on art or churning out the novels for gross commercialism (though I happen to like commercial novels), it’s about not wasting your time for whatever sort of novels you want to write.

Quantum Writing Part I
Quantum Writing Part II

With the right amount of planning and prep work, there is actually very little difference between working on one project and working on two or three simultaneously. It does take more time to finish multiple projects (no writer trick in the world can eliminate the actual work involved) but there are many potential benefits, from eradicating boredom and writer’s block from your life to becoming a more efficient and productive writer.

The “good luck” traditions of eating black-eyed peas at Rosh Hashana, the Jewish New Year, are recorded in the Babylonian Talmud (compiled ~500 CE)…

Who knew? We have them every New Year’s Day with cabbage and usually ham, though sometimes smoked turkey. I LOVE smoked turkey! For Christmas this year, the husband gave me a pressure cooker, so he “cooked” the bone from our Christmas ham and used that broth for the dish below. And oh was it good. It was even better because I didn’t have to cook it. I’m now on Day Five of the flu, and I’m going to have abs of steel when this is all said and done from the insane amount of coughing I’m doing. Anyhow, he also made slaw, which covers the cabbage eating part, though I never did eat any of that so there goes my financial prosperity, I guess. I love veggies, but I’m not a fan of collard greens. Love spinach, and have juiced kale, and my good friend Jo Leigh has convinced me to make kale chips, which one of these days … so we always have cabbage. And I did have cornbread and there was pork in the dish, so I should have a good year, though I may be spending it in the poor house. ;)

Here’s the recipe from Cooks Country for Hoppin’ John. It’s a membership recipe site, but this one is currently a freebie so I’ll go ahead and post it.

Small boneless hams are available in the meat case at most supermarkets. An equal weight of ham steak can be used. To ensure that the rice cooks evenly, cover the surface with aluminum foil when cooking. Use low-sodium chicken broth or the dish will be too salty. Serve with hot sauce.

INGREDIENTS
6 slices bacon, chopped
1 (1- to 1 1/2-pound) boneless ham, cut into 3/4-inch-thick planks (see note)
1 onion, chopped fine
2 celery ribs, chopped fine
4 garlic cloves, minced
1/2 teaspoon dried thyme
4 cups low-sodium chicken broth (see note)
2 (16-ounce) bags frozen black-eyed peas
2 bay leaves
1 1/2cups long-grain rice
3 scallions, sliced thin

INSTRUCTIONS
1. BROWN PORK Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot and brown ham, about 3 minutes per side. Transfer to plate with bacon.

2. COOK VEGETABLES Add onion and celery to pot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, peas, bay leaves, and browned ham and bring to boil. Reduce heat to low and simmer, covered, until beans are just tender, about 20 minutes. Transfer ham to cutting board and cut into ½-inch pieces.

3. SIMMER RICE Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well and stir into pot. Place square of aluminum foil directly on surface of simmering liquid. Simmer covered until liquid is absorbed and rice is tender, about 20 minutes, stirring and repositioning foil twice during cooking. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in scallions, bacon, and ham. Serve.

My friend Kim Lenox made a batch, too, and her photo came out a lot better. Probably because she doesn’t have the flu. ;/