Copyedits

[naomikritzer]

The copyedited manuscript of Freedom's Sisters arrived today. I sat down with it this evening and discovered a couple of things:

1. Going over a copyedited manuscript makes me desperately want to snack on something. Ideally something crunchy. If I somehow could have arranged for an endless supply of freshly roasted poultry skin to appear at my elbow, I think that would have been just about perfect. My sister's latkes would've been okay, too.

2. I was wildly and embarrassingly inconsistent with my capitalizations.

3. It's amazing how much more irate the queries sound when the copyeditor types them all up in a ten-page document at the beginning, rather than having to use the post-it-note type thingies I've seen before.

Comments

dude i know exactly what you mean

[(Anonymous)]

Nothing like seeing a page you rewritten a dozen times
covered with red (blue?) comments. Humbling indeed.

[annesible.livejournal.com]

Naomi, let me know next time and I'll send you some skin from the Xmas goose.

[naomikritzer]

You have a goose on Christmas? I've never had a goose but I've always wanted to try one. Alas, in my experience, roast poultry skin is useless the next day. You have to eat it fresh.

Today I snacked on a buttered English muffin, which actually did a pretty good job at satisfying my craving for something hot, crunchy, greasy, and slightly salty.

[annesible.livejournal.com]

Mmm, yeah. I'm fond of saying that crispy is my favorite flavor.

I have been preparing goose on Xmas day for about thirteen years now. It is awesome. Esp. for us fans of crispy poultry skin. But you can't treat it like a turkey or a chicken. You have to prick the skin all over and rub it with salt and then roast the sucker in a 400 deg. plus oven for at least an hour. You need a glass-tubed turkey baster to draw off the fat that collects in the bottom of the pan. You won't believe how much fat comes out of these things.

Combined with apricot stuffing, orange sauce, sweet and sour red cabbage, mashed potatoes and peas and you've got an awesome feast with a major Dickensian quality to it.

[springbok1.livejournal.com]

Speaking of latkes, I have a lot more left over Yukon Gold potatoes than I know what to do with. Want a bag of them? I'd be happy to provide the latke recipe along with them if you'd like.