I’ve been a very sloppy blogger recently, and for that I sincerely apologize. I didn’t mean to fall into an every-other-week pattern, and I realize it’s Thursday today. I have a specific plan to improve (I’ve blocked out a blogging session each Monday evening) and I hope my weekly post will become a joyful habit, rather than something I cringe to realize that I’ve missed once again.
But I’m here now to talk to you about fermentation! The jars below contain tomato seeds from some of the varieties we grew this summer. This is the first year we’ve tried saving tomato seeds, but our friends Crista and Mike assure us that it’s straightforward. Basically, we choose the ripest, most beautiful specimen possible, scoop out the goo (technical term) and seeds, and put them in a jar. We top it up with a little water – about half as much water as there was goo, by volume – cover it and let it sit. When a thin layer of greyish-white mould grows on top of the water, we drain off the liquid and rinse, rinse, rinse. Then we dry the tomato seeds on a plate on that same sunny window-sill.
But it’s not just tomato seeds we’ve been fermenting around here. Firstly, I’ve begun work on the New Book and it’s scaring the pants off me, in a good way. (No, I haven’t begun writing horror. I can’t even read horror. I tried reading Andrew Pyper’s The Killing Circle this summer and had to stop, I was so terrified. And then I had nightmares.) But the New Book is completely different from what I’ve written before: new setting, new time period, first-person instead of third-person, two narrators instead of one… I’m not sure I can do it, and it’s freaking me out, but I adore the challenge.
Another thing that’s fermenting is a visit to Calgary in November, about which I’m so excited. On November 28th, I’ll be reading at two branches of the Calgary Public Library! I’ll post times and locations as soon as I know the details.
And finally, my lovely UK editor just sent me a draft cover for Walker Books’ edition of Rivals in the City. I’m not allowed to share it yet, because it’s still being discussed and refined. But I can tell you that it’s gorgeous…