Work in Progress: Bones of Earth

Bones of Earth
Heir to the Firstborn, Book 3

69859 / 95000 (73.54%)

 

Not gonna lie. I like those numbers. It was a good writing week. Best I’ve had since the year started, I think. Also a good editing week — I’ve finished edits on The Lady and the Sword, and tomorrow I’ll start on Ashes and Light.  Once I’m done with my reread of Swords of Charlemagne, then I’m hiring an editor to go over all four books at once and make sure that everything is seamless. Then…

Well, we’ll see what happens then when then happens.

For now, I’m focusing on recreational anarchy, various shenanigans, and writing Bones of Earth. Oh, and cooking. I spent most of my morning making Mexican Vegetable Soup (a recipe from WW, and VERY tasty! Also zero points on Purple!) and Mom’s Sunday Gravy.

You do know from Sunday Gravy, don’t you?

Other people might call it Marinara (or, if you threw meat into it, Bolognese). Or red sauce. But in my house, it was gravy. Usually made on Sunday. Therefore, Sunday Gravy. When Mom or Grandma made it, it was an all day thing — you started it first thing in the morning, and it cooked very low on the back of the stove until it was time for dinner.

It takes me two and a half hours, because I cheat. I don’t cook it in a pot on the back of the stove. I use an enameled cast iron cauldron, and I put it in the oven. Even heat makes for even cooking and caramelization of the sugars in the tomatoes — there is NO ADDED SUGAR in my gravy! (if you have to add sugar, you didn’t cook it long enough.)

Once it’s cool (it just came out of the oven), I’ll separate it into two-cup containers, and freeze it.  One batch lasts us six to eight weeks, depending on how it cooks down.  This batch will probably last us a four to five weeks, because some of it will go into lasagna this weekend.

If people are interested, I can post the recipe. But you have to let me know you’re interested!

 

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