It’s a Canadian one-act, so that may be part of the problem. But a load of fun, and at the risk of immodesty, I dare say I was excellent in the role. It was from that play that my career at the Guelph Little Theatre really took off. 🎭
I'm glad your first missive wasn't up to snuff, because this one was perfect! So enjoyed reading this.
I, too, have 30-40 partial writings sitting in a folder, waiting for their moment to become something. Guess I need to get out of bed now and go see whose turn it is today.
Oh no, don’t misunderstand Betty. Those aren’t 46 complete pieces ready for their day in the sun. It’s more like the digital equivalent of a drawer full of 46 scraps of paper. Some have a sentence or two, others a few paragraphs, but a jumble of discarded prose. A total mess scattershot from my brain!
Got a great kick out of this today. Perhaps mostly in the pants. Sir Arthur’s quote was well-aimed. “Whenever you feel an impulse to perpetrate a piece of exceptionally fine writing, obey it—whole-heartedly—and delete it before sending your manuscript to press. Murder your darlings.” I think I see some bloodshed in my future.
He taught in the evening, a lot about fish and… sauces! Peter Kump’s, (now Institute of Culinary Education) was a small school on east 92nd St, a walk-up building, and the late Peter Kump was great friends with everybody, especially Julia Child (they created the Beard Awards.) anyway, all of the famous chefs and rising chefs would come and give demos, I was a “stagiare” so I could get free tuition, got to meet everybody. It was fun!
I’m naturally easy to arouse darling. Omg that chicken and don’t get me started on bacon colcannon.
I had a sense, JP. But to be fair, that’s why you’re the life of the party.
Okay but “Cut!” actually sounds like a great concept. I want to see it! I wonder why it never made it to Broadway?!
May your muses be ever communicative, and may your nervous system be up for the task of translating the genius bestowed upon you!
It’s a Canadian one-act, so that may be part of the problem. But a load of fun, and at the risk of immodesty, I dare say I was excellent in the role. It was from that play that my career at the Guelph Little Theatre really took off. 🎭
I'm glad your first missive wasn't up to snuff, because this one was perfect! So enjoyed reading this.
I, too, have 30-40 partial writings sitting in a folder, waiting for their moment to become something. Guess I need to get out of bed now and go see whose turn it is today.
Thanks for a great read!
My pleasure! I hope you find gold in those mines!
The fact that you have 46 drafts queued up makes me feel like I’m not doing enough, lol! That’s amazing!
Oh no, don’t misunderstand Betty. Those aren’t 46 complete pieces ready for their day in the sun. It’s more like the digital equivalent of a drawer full of 46 scraps of paper. Some have a sentence or two, others a few paragraphs, but a jumble of discarded prose. A total mess scattershot from my brain!
That is smart to get those scraps inputted and saved!
You never know when they’ll come in handy… the trick is remembering they’re there!
Got a great kick out of this today. Perhaps mostly in the pants. Sir Arthur’s quote was well-aimed. “Whenever you feel an impulse to perpetrate a piece of exceptionally fine writing, obey it—whole-heartedly—and delete it before sending your manuscript to press. Murder your darlings.” I think I see some bloodshed in my future.
Stay strong, Elena! You got this! 🔪
“Better be made of cocaine.” 😂 love this whole post, Erin. ps — James Peterson was one of my culinary instructors at Peter Kump’s in 1990, nicest guy.
What?!?!?! Really?!?! Now THAT deserves a story, Jolene!
He taught in the evening, a lot about fish and… sauces! Peter Kump’s, (now Institute of Culinary Education) was a small school on east 92nd St, a walk-up building, and the late Peter Kump was great friends with everybody, especially Julia Child (they created the Beard Awards.) anyway, all of the famous chefs and rising chefs would come and give demos, I was a “stagiare” so I could get free tuition, got to meet everybody. It was fun!
That’s amazing! I’m so jealous I didn’t get to experience that culinary heyday.