Laura Anne Gilman's Blog, page 43
February 3, 2015
This is not the glamorous part
God, I hate going over page proofs in .pdf. But I will admit that being able to email them back is better than having to pack up 300+ sheets of paper and FedEx it...
Meanwhile, my favorite "I wrote that!" bit:
"The advantage to telling the truth, the whole truth, and nothing but the truth was that it was a lot harder for someone to catch you out in a lie. But it got boring, repeating it over and over again."
(from CLAWED, May 2015)
February 2, 2015
For those of you to busy to click on the "sightings and signings" page...
Here's your update for 2015, as it currently stands
Cascade Writers’ Authors Event with Ken Scholes and Heather Roulo
Fairwood Library (Seattle, WA)
readings & Q&A
February 22nd, 1-4pm
Norwescon (SeaTac, WA)
April 2-5, 2015
Cascade Writer’s Workshop - Featured Speaker
July 23-26
Sasquan - World SF Convention (Spokane, WA)
August 19-23, 2015
DragonCon (Atlanta GA)
September 4 – 7, 2015
World Fantasy Convention (Saratoga Springs, NY)
November 5-8, 2015
The Logston-Gilman Chili
Over on Facebook, discussion of Super Bowl chili resulted in people asking for my variation. So - after much selfish dithering - I'm posting it here, for people to bookmark more easily.
the original recipe came, from all places, from the 1991 WFC cookbook, via writer Anne Logston. So I guess this is the Logston-Gilman Chili recipe... (not our first collaboration, since I was her editor at the time). I default to Anne's original measurements where possible, since a lot of mine is measured more by eye and taste.
3 pounds ground beef (20% is fine, but be sure to skim the fat)
1 onion, minced (I use a handful or two of dried chopped onion, since I'm allergic to raw, and it works perfectly well)
3-5 cloves garlic, depending on preferences, minced
3 cups beer (after much trial and error, I use Negra Modelo. Don't skimp on the beer: cheap shit will result in cheap shit chili)
1.5 pounds tomatoes, peeled, chopped, and drained. Tinned is acceptable if the thought of peeling tomatoes makes you crazy. Chunk them as per your preference.
5 minced hot peppers (this is where it gets tricky. I use a mix of different peppers to get that one-two punch of heat, but preferences will vary. You need to figure this out on your own)
1/4 teasooon fresh-ground black pepper
8 oz tomato sauce
1/2 cup chili powder (another place where it gets tricky, since your choice of powder influences everything. No, I'm not telling you mine. A girl needs SOME secrets...)
1 Tablespoon kosher salt
1 Tablespoon cumin (Anne called for seed, I used crushed simply because I always have that on- hand, and i like the way it blends rather than remining an individual bite of flavor)
1.5 teaspoon hot paprika
1 Tablesoon cocoa powder (I use Dutch process, just because that's what I like. The better quality you use, the better the chili will taste; don't go overboard ([ooking at you, Sharffen Berger], but shelling out a little more for Droste just makes everything better, IMO. And it makes awesome hot cocoa, too.).
2 Tablespoons cornstarch made into a slurry (you do that at the very end)
Brown the meat and drain, then add the onion, garlic, and beer, and stir. Simmer, covered, for 15-20 minutes, at which point the kitchen should start to smell quite nice. Add all the remaining ingredients except the cornstarch. Cover and simmer for 3 (three) hours. Or longer, but absolutely no less. The chili needs to simmer for at least an hour after you make the last adjustment to the seasoning, so allow for at least 4 (four) hours of cook time. Leave the lid slightly ajar for the last hour of cooking.
When it's done, slowly mix the cornstarch slurry you just made into the chili, and simmer again until it hits your desired consistency. Thin with beer, never water!
This batch should serve six people as a main, depending on how hungry they are. I double the batch when making it for a multiple-main party, and near-always run out.
Note: for those worried: the beer pretty much cooks itself out. This is non-alcholic, however, those with beer allergies are thus warned.
the original recipe came, from all places, from the 1991 WFC cookbook, via writer Anne Logston. So I guess this is the Logston-Gilman Chili recipe... (not our first collaboration, since I was her editor at the time). I default to Anne's original measurements where possible, since a lot of mine is measured more by eye and taste.
3 pounds ground beef (20% is fine, but be sure to skim the fat)
1 onion, minced (I use a handful or two of dried chopped onion, since I'm allergic to raw, and it works perfectly well)
3-5 cloves garlic, depending on preferences, minced
3 cups beer (after much trial and error, I use Negra Modelo. Don't skimp on the beer: cheap shit will result in cheap shit chili)
1.5 pounds tomatoes, peeled, chopped, and drained. Tinned is acceptable if the thought of peeling tomatoes makes you crazy. Chunk them as per your preference.
5 minced hot peppers (this is where it gets tricky. I use a mix of different peppers to get that one-two punch of heat, but preferences will vary. You need to figure this out on your own)
1/4 teasooon fresh-ground black pepper
8 oz tomato sauce
1/2 cup chili powder (another place where it gets tricky, since your choice of powder influences everything. No, I'm not telling you mine. A girl needs SOME secrets...)
1 Tablespoon kosher salt
1 Tablespoon cumin (Anne called for seed, I used crushed simply because I always have that on- hand, and i like the way it blends rather than remining an individual bite of flavor)
1.5 teaspoon hot paprika
1 Tablesoon cocoa powder (I use Dutch process, just because that's what I like. The better quality you use, the better the chili will taste; don't go overboard ([ooking at you, Sharffen Berger], but shelling out a little more for Droste just makes everything better, IMO. And it makes awesome hot cocoa, too.).
2 Tablespoons cornstarch made into a slurry (you do that at the very end)
Brown the meat and drain, then add the onion, garlic, and beer, and stir. Simmer, covered, for 15-20 minutes, at which point the kitchen should start to smell quite nice. Add all the remaining ingredients except the cornstarch. Cover and simmer for 3 (three) hours. Or longer, but absolutely no less. The chili needs to simmer for at least an hour after you make the last adjustment to the seasoning, so allow for at least 4 (four) hours of cook time. Leave the lid slightly ajar for the last hour of cooking.
When it's done, slowly mix the cornstarch slurry you just made into the chili, and simmer again until it hits your desired consistency. Thin with beer, never water!
This batch should serve six people as a main, depending on how hungry they are. I double the batch when making it for a multiple-main party, and near-always run out.
Note: for those worried: the beer pretty much cooks itself out. This is non-alcholic, however, those with beer allergies are thus warned.
January 31, 2015
argh
Actual conversation tonight, only slightly paraphrased.
Woman: this treatment of women in that advertising campaign bothers me.
Men: well, it doesn't bother me.
Woman: ...yeah, that's kind of missing the point of "it bothers those actually affected." What we hear is "it didn't bother me so if it bothers you that's your problem," which is a notable lack of empathy and actually listening to us.
Men: Why are you picking on me? why are you being so sensitive? Aren't we allowed to have our opinions about what affects you?
Woman: this treatment of women in that advertising campaign bothers me.
Men: well, it doesn't bother me.
Woman: ...yeah, that's kind of missing the point of "it bothers those actually affected." What we hear is "it didn't bother me so if it bothers you that's your problem," which is a notable lack of empathy and actually listening to us.
Men: Why are you picking on me? why are you being so sensitive? Aren't we allowed to have our opinions about what affects you?
*tease*
So on Friday, I finally saw the almost-finished cover for SILVER ON THE ROAD. And I had some nitpicks, because, well, ARTISTS, she said in mock disgust. But overall? I kind of fucking love it.
But it's not Officially Finished Yet. So I can't show it to anyone.
*flails and dies a little*
But it's not Officially Finished Yet. So I can't show it to anyone.
*flails and dies a little*
January 30, 2015
TGIFF
This week has been.... difficult. In fact, you could say with entire truthfulness that Mercury Retrograded its way through this week like a maddened buffalo.
But it's over, and I'm going to ignore the fact that Merc remains retrograde for a while longer (for those who do believe in such things, I imagine you'll be keeping score of the blown calls by officials during the Super Bowl?), and pretend that all that's behind me now....
(shush. I keel you doubters with the power of my brain)
Meanwhile, we have discovered one of the things that can keep me from my morning coffee: 11 pounds of purring feline draped over me. As the Kitten gets older, he's becoming more and more of a snugglebutt. An occasionally manic, parkour-loving snugglebutt, but a snugglebutt.
I heartily endorse this development. Even if it delays my coffee a bit.
But it's over, and I'm going to ignore the fact that Merc remains retrograde for a while longer (for those who do believe in such things, I imagine you'll be keeping score of the blown calls by officials during the Super Bowl?), and pretend that all that's behind me now....
(shush. I keel you doubters with the power of my brain)
Meanwhile, we have discovered one of the things that can keep me from my morning coffee: 11 pounds of purring feline draped over me. As the Kitten gets older, he's becoming more and more of a snugglebutt. An occasionally manic, parkour-loving snugglebutt, but a snugglebutt.
I heartily endorse this development. Even if it delays my coffee a bit.
January 29, 2015
PSA
I've had to do an emergency triage on the Do Board. If you're not currently on fire, you need to take a number and wait, sorry. #Life
The Cost of Cats, thanks to Big Pharma
So, the cost of insulin has exploded recently. Great, I guess, if you're covered by insurance. If you need it for your cat or dog, though? SOL.
Thanks, Sanofi-Aventis. Because paying $300+ for a 10 ml vial isn't a luxury or an option - it's what my cat needs to SURVIVE. I hope you bastards choke on every extra penny you're padding your bottom (dollar) with.
I am all about big pharma having patents - that's how you make money to cover the cost of the experiments that don't pan out. But there's a huge difference between "making money" and "making obscene amounts of money at the expense of life-giving drugs becoming unaffordable."
(And don't even get me started on their legal push to get rid of inexpensive drugs being made available to the poor in other nations, because I WILL froth.)
So if you only see me briefly at Norwescon, it's because I chose to keep my cat alive and healthy, rather than having a hotel room for the weekend.
Thanks, Sanofi-Aventis. Because paying $300+ for a 10 ml vial isn't a luxury or an option - it's what my cat needs to SURVIVE. I hope you bastards choke on every extra penny you're padding your bottom (dollar) with.
I am all about big pharma having patents - that's how you make money to cover the cost of the experiments that don't pan out. But there's a huge difference between "making money" and "making obscene amounts of money at the expense of life-giving drugs becoming unaffordable."
(And don't even get me started on their legal push to get rid of inexpensive drugs being made available to the poor in other nations, because I WILL froth.)
So if you only see me briefly at Norwescon, it's because I chose to keep my cat alive and healthy, rather than having a hotel room for the weekend.
