Third Update: Work & House

Let’s see, what else. I’ve been working. I started back last Monday, and have been diligently moving words around in a document, making something completely different. Most of the time I think it makes sense, but sometimes I suspect that I’ve totally lost the train of thought I’m constructing through it. Well, that’s what the next step of editing is for: checking to make sure it flows. I did that copy-editing test, so it’s on file now, and unless I really flubbed it I should be good to go. I’ve also been redoing my pro website, which is ridiculously easy with iWeb. So easy that it was almost done the day I began, except I had to run out to cello, and I haven’t been able to finish up. Well, that’s not entirely true; it’s done, I just haven’t trusted myself enough to upload them. I started on the Owldaughter site, too.

The site redesign was co-prompted by Adelina and Debra. I did an author co-appearance with Adelina for the Melange’s nineteenth birthday (nineteen! an independent bookstore turned nineteen!), which was hugely enjoyable. In catching up, we discovered that we’d bought houses within ten minutes of one another! I asked her who’d done her site, and she admitted to doing it herself with iWeb, which spurred me to sit down with it and try it out, since my site hasn’t been touched in over a year. When I went Mac my comfy CoffeeCup software no longer worked, and I didn’t have the energy or focus to teach myself a new Mac-based one, but iWeb is so ridiculously easy that it’s practically magic. Debra then contacted me for up-to-date bio info for the Yule Fair prep, since the bio on the site is woefully out of date, and that was the final kick I needed to get to work on it.

We hosted a lovely birthday dinner here yesterday for my mother-in-law. They brought steak and salad, there was wine, and I made a very delicious cake. (Note to self: Use three egg whites and two whole eggs in this white cake recipe, make a quarter of this recipe for caramel filling and add a teaspoon of vanilla and a couple of pinches of fleur de sel, then do a really creamy buttercream frosting. Simple, tasty, and just what Mom likes.) HRH and his dad ran wiring to the side door, so now we have an outdoor light there and can see to unlock the door. They also fixed the bank of pot lights in the family room that blew when the cats got into the hanging ceiling a couple of weeks ago.

Also on the house front, we have discovered that we do not, in fact, have a heat pump. We have central air conditioning, with forced air that can better distribute the electric heat. But quite aside from the forced-air-not-heat-pump issue, there was a wire disconnected in the thermostat which was why our heat wouldn’t go on even when we tried to trigger it by setting it for stupidly high levels. So that’s been fixed and clarified now, too.

It’s been such glorious weather this month. Mostly sunny days with cooler nights, with that wonderful golden-tone light, while the leaves are only just barely beginning to change colour. There have been a couple of spectacular thunderstorms, too, with glorious lightshows over the seaway that we can watch from our front porch. We’re really loving the house. We’re still trying to find our rhythm in certain ways–for example, I still haven’t figured out where to do my cooking prep efficiently in the kitchen, as we seem to lack enough continuous counterspace–but that’s minor. I’m starting to take photos of the inside to post for everyone who’s been asking to see the interior. A lot of it doesn’t photograph well, unfortunately, and I’m working with an eight-year-old camera that tends to focus on things I don’t want in focus, or doing odd things with colour or bending images.

There you are; we’re all pretty much up to date.

4 thoughts on “Third Update: Work & House

  1. Autumn Post author

    Heh. Boring. Put a splodge of butter and a splodge of shortening in a bowl. Cream them. Blend in icing sugar till it looks a bit dry. Splash in some vanilla, a pinch of salt, and some coffee cream or half and half, and blend carefully till combined, then whip on a higher speed. Add whatever you need of the above to get the texture you want. For an 8″ layer cake I think I use about 1 cup of butter/shortening. Possibly a bit less, maybe 3/4 cup? I’ve been winging it for ages and don’t measure any of it any more.

    More shortening = sturdier frosting. More butter = meltier/goopy frosting. You can use milk, but I prefer a bit of light cream.

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  2. Sarazan

    Music, recipes, and sewing. I am not a kitchen witch, but I love the symphony and I’m a backyard fashion artist. I love this blog. So much good stuff. String instruments are the best. Mabon Blessings.

    Reply

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