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Stand-In Groom Edits Day 2

Wednesday, March 12, 2008

Well, the editing process is slower-going than I’d originally expected—though there are more scenes in the beginning of the novel that need changes due to Meredith’s presence in them. Tonight, I won’t get to work on it as I’m going to see Michael Bublé in concert with friends.

Tuesday 3/11: Walked two miles at the gym after work, came home, and took a quick shower. Got to the library a little before seven o’clock. Found an empty study room, which was definitely better than the carrel I’d ended up using Monday night—much more room to spread out.

Completed: Edits/rewrites on chapters 5–9. Cut a big chunk from chapter 6, where my editor thought the pace was too slow (it was), and found several places where I could tighten the writing (as in, cutting out lots of telling signpost phrases like she knew, she felt, and he wondered).

Supper: Easy-Peasy Pork Roast

    3–5 lb. Boston butt pork roast
    1 cup water
    1 medium-to-large onion, cut into 1″ chunks
    Favorite season-all seasoning (I use Tony Chachere’s Creole Seasoning)

    Sprinkle roast with seasoning. Pour water into crock pot. Break up the layers of the chunked onion and place in crock pot. Place roast on top of onions. Cover and cook for at least three to four hours on low.

I put this in the crock pot when I went home for lunch yesterday (so, around two o’clock). By the time I got home at six, it was cooked through. I left it in the crock pot while I was at the library; and when I got home at nine, I was able to pull it apart with a fork, it was so tender! The water, onion, and run-off from the meat create a nice au jus to serve with the meat. Perfect with sautéd asparagus.

  1. Wednesday, March 12, 2008 11:41 am

    Oooh, the pork roast sounds yummy!

    And YAY for Michael Buble!!!


  2. Wednesday, March 12, 2008 2:24 pm

    Good work on the edits. Already through 9 chapters. That’s great! 🙂


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