Practical Authorkeeping 101: Feeding the Brain

[lagilman]

When in the middle of revisions, it is important to ensure that the author does not attempt to live on chocolate, caffeine and carbs alone. Red meat is called for, at least once a day.

However, not all authors are, shall we say, ept in the kitchen. Or, indeed, have any interest in becoming ept.

So here's a quick, pre-tested way to feed the beast-brain without causing a fuss.

Take two small lamb chops. Rinse, pat dry, and set aside.

In a bowl or plastic bag, mix:

enough quality olive oil to cover/coat the chops
3-5 pinches of chipolte (depending on your preferences, and yes, you can find this in your local supermarket!)
about half that amount, pinchwise, of brown sugar
a splash of mild vinegar

Marinate the chops in the mixture for at least an hour. Grill. Consume*, fighting off the felines as best you can.

Go back to work.



*green salad optional -- I had an apple, instead, while waiting for the meat to be done.

Comments

[neutronjockey.livejournal.com]

I knew I was missing something to make my revisions successful!
/runs out to buy cat
Thanks Laura Anne!
-=Jeff=-

[eeknight.livejournal.com]

What, and switch from Oreos and Dr. Pepper? Never!

[lagilman]

Not a switch, just an enchancement. One meal a day, that's all.*


Besides, when you oversugar, you start sending manuscripts with typing on both sides of the page. Single-spaced. You know that makes your editor itchy...


*And I never said to give up on the soda!

[(Anonymous)]

Alternate recipe, though a bit more involved:

Get lamb chops as above.

Peel and slice several cloves of garlic into sections about 1/16" thick. Drizzle olive oil onto lamb chops, then coat the chops with the garlic slices, plus kosher salt and fresh ground pepper to taste. Put aside a while to let them get acquainted.

Saute chops in a frying pan till cooked as desired. Remove from pan. Chop a tablespoon or so worth of shallots, and toss into pan with a large pat of butter and a healthy splash of vermouth. Stir till mixture is reduced.

Serve over lamb chops, and possibly drizzled over crusty bread.

Just wonderful.
______
Dennis

[lagilman]

Garlic, salt and pepper are always good things. Vermouth, not always so much. ;-)

[(Anonymous)]

Garlic, salt and pepper are always good things. Vermouth, not always so much. ;-)

Sounds like somebody learned the hard way to treat drinks made with vermouth with wary respect... ;-)

But it depends on what you put it in. I don't drink it, but it's just wonderful in pan sauce.
______
Dennis

[girasole.livejournal.com]

Two new ways to make lamb chops, always welcome. Thank you. We mostly rub them with hickory smoke salt and grill/broil.

I have a most excellent recipe for lamb patties - yes, ground lamb - that I will share at some point, but will not take up space in Suri's LJ just now to do so.