Busy Week’s Ending
June 8th 2007 07:18 pm
Ruth and the kids have been in and out all week, between us and Ruth’s Mississippi family, and they are now on their way to Texas for a short visit; my mama’s got three 2-week old Rottie puppies that she’s hand-feeding, so Lin has had to go out there to “check on them” almost every day (and, of course, I have to ride along! It is my mother!); I’ve been going to work every day to babysit the trailor and Alexandria, who is the real worker of us two; and I have been writing.
I’m trying to get some “extras” ready for the new editions of the books that we are putting up on LULU for those who might want to collect the trio of editions, all with original artwork and “extras.” So with two short stories down for those, today I’m trying to get an article written for the Hattiesburg American for next Thursday. If I get it in to my editor there by Monday afternoon, she can usually work it into Thursday’s edition. We will post a link when the article is printed. I think it going to end up being about our parrotlet.
Speaking of the newspaper columns, Lin has gone through Audubon National to get a list of all Southeastern chapters of Audubon, and she is now (between full-time work, teaching 2 graduate classes at the university this summer, and her several community boards and projects) locating papers in each community to which I can market my “bird-watching” columns. It’s one of several strategies I’m cooking to see if I can really make a go of writing for a living.
And, speaking of living (yes, this is pretty free-form for me today), we ate at one of my all-time favorite restaurants in the world last night: Leatha’s Bar-B-Que. I’ve been eating with Miss Leatha for many years, first in her country kitchen in the back of her house across the Pearl River in Foxworth (about 45 minutes drive from Hattiesburg) and now in the “new” place here in Hattiesburg that a lawyer opened up for her and her kids about 5 years back. If you ever come for a visit, this is pig heaven! Well, human pigs who love barbecue….the real pigs get cooked! I had a steak, cooked over an open wood fire with a side of beef ribs (off the bone), cole slaw (made with honey-mustard dressing), baked beans and real steak fries, thick slabs of potato deep fried in lard. No fru-fru, low-fat, no-sugar cooking here, guys….this is the REAL THING! Your arteries will not thank you for it, but your taste buds will! Now, there is lots of good barbecue out there, and Lin & I know that from experience. If you’re traveling and want some recommendations, just leave us a message here and we can point you to someplace in the vicinity of where you’re traveling that will dish you up some saucy-pig (or cow) to calm that urge.
Okay, I’m hearing Mur’s voice again….”I should be writing…I should be writing…” Dang! It’s not in my head at all! It’s her podcast!
Have a great weekend, guys. Download more chapters of Serve It Cold! Leave feedback! Send me an email or leave a message here!
