Little things to get excited about

J and I heard back from my editor today and she’s happy with my AUT edits. It seems like all the big stuff is fixed and something that has been a major obstacle throughout has been surpassed, which is such a relief to me. It also seems like the fifteen or so pages that got added in the revisions aren’t a big deal, length-wise (I worry about the smallest things sometimes). Now my editor is going to go through and do another line edit (I got a marked-up manuscript with my revision letter, so this’ll be the second time we do line edits, which is really good because I would feel weird if we went straight to copy edits without having at least the new stuff line edited first) and then I can make those changes and then…I’m guessing copy edits!

Also, we’re supposed to see a cover treatment tomorrow, although I’m sure I won’t have permission to share the cover on this blog for many, many months so I’ll just put that out there right now. I will want to, but I will refrain. I’m excited to see it (obviously) because my editor went over their ideas for the cover with me several months ago but I’ve never seen any art or the results of a photo shoot or anything, so it will be completely and utterly new to me. I’m going to write more on this subject over at The A Team blog later, but for now I just wanted to share the thrill. Oh, and I’m going to post over there tomorrow, too, just about my journey to where I am now. I’ll link to the post over here.

Big plans on my end tonight. I’m going to swim laps with my friend Alex at my new! gym! and then if I’m not too exhausted I’m going to go grocery shopping and then cook some lazy chicken cacciatore after I do the massively piled up dishes. Lazy chicken cacciatore (or, as I sometimes say it, “kitchen chakitory”) is one of the many lazy dishes that I’ve discovered over the years that resemble things I ate as a kid but are a lot less work.

Lazy Chicken Cacciatore:

1 green pepper, sliced
1/2 an onion, sliced
.8 oz boneless, skinless chicken breast (I always buy the prepackaged stir fry strips because, yes, I am THAT lazy; I cut them up into little cubes)
1/2 jar pasta sauce (I used Brad’s Organic reduced fat garlic flavor, but that’s up to you)
a pinch of minced garlic (from a jar, obvs)

Put some olive oil in a pan and then add the green peppers, onions, chicken and garlic. Simmer (on high heat if you’re really impatient like me, but don’t let it burn!) until the chicken is cooked through (everything else should be cooked by then). Once it’s done, turn off the heat and pour pasta sauce over it. I serve it over whole wheat rotini or penne and it makes about four servings. So easy, right? I know. Next time I’ll give you my recipe for Annachiladas, which are nothing like real enchiladas, but is also a lazy recipe especially if you don’t bake them because you don’t have a functioning oven!

Edited to add: I told my coworkers I’d be seeing a cover treatment tomorrow and my friend Mary sent me this:

bomb-dot-com

You’re welcome.

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