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today's takedown notice

ritaxis: (hat)
Thursday, April 2nd, 2015 04:44 pm
to urlibrary

(someone had posted this link in a comics forum, I can't tell why it came to be requested there)

----
My name is Lucy Kemnitzer, and I am the author and rights holder of the story "The Raw and the Cooked" which apparently appears without my permission in your archive at the following link:
http://www.wfmiconsulting.com/html/thread-161-70-the_raw_and_the_cooked/router/got.html
Since I did not register an account and attempt to download it, I'm not sure that the link is not the more famous and signifcant book by Claude Levi-Struss. I cannot speak for Mr. Levi-Strauss, who is dead, but if the material is mine as the person who posted the link said, I would like you to remove it. It's already free at fictionpress uner the name "plumblossom."
Sincerely,
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On another front, my taxes are filed.
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My research, let me show you it

ritaxis: (hat)
Monday, May 27th, 2013 04:25 pm
Things I did not know before I needed to know them: "hardwood" and "softwood" are not use categories, they are taxonomic categories, refering to angisperm trees and gymnosperm trees respectively.I'm glad I looked this up, because I had a completely stupid understanding of these words.

All oyster mushrooms eat nematodes. No, that is not backwards. It is not roundworms that eat pleurotis: it is pleurotis which eat nematodes. No, I didn't start out needing to know that, I just needed to confirm that not-Poland could had angels' wings growing on a tree stump, but once I discovered this fact, IO realized that my life had been much impoverished before I knew it.

This would have been a plink post but I'm still plinking. Yesterday I wrote about 2,5 K words on other projects, So no plink post for yesterday.

I'm not done for the day but I'm falling asleep so I think I will take the dog and go to the store for a few things and take a stab at those stairs bybthe yacht harbor.
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Cook like a fictional character

ritaxis: (Default)
Wednesday, October 24th, 2012 10:41 pm
My most successful story, at least in terms of pleasing the people who read it, is "The Raw and the Cooked." I got a note from a reader asking where the "recipes" in the story come from, and of course there are no recipes, but I did have the following to say:

Most of the food in the story is a combination of mashups and invention. I do, for example, cook with California Bay Laurel, and it does taste different from commercial bay leaves, and you really should use a fraction of the amount. And I do make wild blackberry jam. And I do treat the weird little round wild plums as if they were cherries, though lately not the purple-leaf ones, as they have gotten too large lately and I can't reach the fruit befopre the birds and squirrels. But, for example, the St. Patrick's feast -- I've never done anything like that on a scale like that (using wild herbs as salad greens gets frustrating if you do more than add a sprinkle to your regular garden or store-bought salad greens, in my experience, but I continue to daydream). Clafoutis is a real dish: it's French, and they usually use strawberries or cherries. I've never made cioppino or bouillabaisse (actually at this very moment I can't recall which they made!) but a friend of my parents used to do it just like that, at a beach north of San Francisco, at least once a year, and a cousin of my husband's still does, as far as I know (I can't stand being around him for other reasons, unrelated to his cooking or his generous and friendly personality), though he doesn't do it at the beach.

I forget at the moment what all else Marek cooks.

The answer to the implied question: if you want to cook like Marek, you need to (1)absorb Mediterranean, Latin American and Asian cooking methods and (2)learn your local wild and farm-raised produce and (3) play with your food a lot so that you develop what I call "sympathy for the food." -- I don't know why, you're not feeling sorry for it. But you get a feel for which novel combinations are comfortable innovations rather than horrifying nouvelle grandstanding.

Anyway, I'm glad you liked the story.
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