sundries

[rm]

I'm going to submit two papers for the academic programming at DragonCon. I've already submitted one. I need to find the stuff for the Snape, Gender and Heroism one. Some of it is on redstapler's computer and some of it is on my harrdrive at home. Fun. I may have to reconstruct that abstract. Super not fun. Extra specially not fun: the part where I submitted the paper THREE TIMES, because I didn't realize my submission went through because there's a problem with the thank you page. I feel like an asshole.

Relatives are coming out of the woodwork. Just got an email from one last night. Should respond today. Having a weird internal thing about how my parents probably expect me not to be out to other people or whatever, and also wondering how that's going to go. It's not, of course a coming out _thing_ but when someone who hasn't seen me in twenty years asks what I've been up to, Patty's part of that.

You can now register for WriterCon workshops. Mine, on writing fight scenes, doesn't have a participant cap, but if you register in advance you make everyone's life easier. Also, if you are attending my workshop and are working on specific things, let me know here, so I know how to divide my focus amongst swords or guns or fists or magic or what.

Contract for anthology and bio sent.

Still need to do paperwork for WriterCon vending (and re-contact my co-vendors) and we're also firming up a TW/DW/SJA fan-led event thingy.

BIRDS ATE OUR BASIL PLANT.

And oh fandom, crazy plagiarists are crazy.

Comments

[wordsofastory.livejournal.com]

I'm sure you won't! Or no more than I would, at least, since I have bad luck with plants. But I think the tomato one might be kinda tempermental.

And yeah, they're so cheap we can always get another basil. Although since we never used it, maybe it would make more sense to get oregano or cilantro or something we'd use.

[rm.livejournal.com]

Well, I think we should get a basil and pull leaves from it right away this time to dry or freeze in ice-cubes. A cilantro or oregano would be great too -- we use those a lot.

[ladypeculiar.livejournal.com]

Or make it into pesto and freeze THAT into ice-cubes for fresh=tasting pesto all summer long!! Huzzah!

[quarkwiz.livejournal.com]

Yes, I did this last year with my basil. Mmmmmm. But I prefer to leave out the cheese till I'm ready to plate whatever I put the pesto on. Much better taste and texture, IMHO.