Things that made me go hmmm…
First up this week, a couple of things from the I Didn’t Know This Was A Thing files …
Did you know there is such a thing as a European Gull Screeching Competition? No? Where have you been? Well, there is and a 9-year-old boy from Derbyshire has won it in Belgium. You can see (and hear) his medal-winning performance here.
Also, I had no idea that the dance we all do to Tina Turner’s Nutbush City Limits is an Australian thing. In fact, researchers have traced the origins of the dance to the NSW Education Department. Instructions for the Nutbush were distributed to teacher training institutions as a teaching aid in 1975. The researcher, University of South Australia sociologist Jon Stratton, said it was invented as a dance kids would find interesting and want to do. Then it was distributed through a teacher’s meeting.
So, there you go. You can find the story here – including links to a clip of a record-breaking Nutbush.
Finally, even though I really don’t like the idea of AI - although I understand it has it’s uses - I’ve gotten on the whole Facebook thing of turning yourself into a Bridgerton character. I know, I’m a sad individual and it’s probably only helping train AI for something more sinister, but there you have it. The eyes are mine, the rest is not.
On Writing …
It’s been a struggle getting the words out this week – mostly because I’m in that middle part of the novel where things feel a tad ploddy. From experience, however, I know the only way to get through it is to get through it – in other words, keep writing.
This past week, I’ve used every trick in my personal book of what works – I’ve changed location, set the Pomodoro timer, turned off the WiFi, and written scenes out of order. And yesterday, finally, I hit that point where it’s making sense. Phew!
Another thing I began doing last week is sharing a line – or a couple of lines – from that day’s writing session, along with a photo. If you’re interested, it’s happening on my author Facebook page (@joannetraceywriter) and my Instagram (@jotracey). Spoiler alert, though: the lines probably make no sense, especially since they’re occasionally from scenes written out of order.
Next week, I plan to commence the edits for Christmas at Fountains Hall, so I'll be back in juggle mode.
Oh, before I forget, I finally (finally) signed off on the print-on-demand version of It’s In The Stars. This was waiting on a wrap cover to be done and I’d been faffing about with it. Anyways, it’s done, and it will be available through your favourite online bookstore.
What I’m reading
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I’ve just finished reading the third Maisie Dobbs adventure—Pardonable Lies—and have moved on to the book everyone’s talking about: What Happened to Nina? I had to wait for ages to get it from the library, and it’s due back in 14 days, so there’ll be no messing about.
I’ve also just started reading Kathy Slack’s From the Veg Patch. I love her substack Tales From The Veg Patch, so really looking forward to getting stuck into this.
Zucchini Fruit Loaf aka Alpaca Loaf
Obviously this isn’t really an alpaca loaf, Grant and I call it that because the first time we tried it was on an alpaca farm in Upper Moutere, New Zealand. Served on vintage crockery and accompanied by elderflower cordial, it was everything summer should be.
This recipe makes 2 loaves – so one for now and one to give away … or pop in the freezer for later.
Ingredients
3 cups plain (all-purpose) flour
1 tsp salt
1 tsp baking (bicarb) soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cup sugar
3 tsp vanilla essence
2 cups grated zucchini
1 cup sultanas
Method
Preheat the oven to 165C (conventional, so about 150C fan), grease and line two loaf tins. The tins I use are 21cm x 11cm x 6.5 cm (or thereabouts).
Okay, the zucchini. You’ll need to get all the liquid out of it – well, as much as you can. I tend to set my box grater over an old tea towel – one that’s really worn and quite thin – so when I’ve finished grating, I can bring the ends of the tea towel together and tighten it so I can wring out the zucchini over the sink. More liquid will come out than you think, giving your arms a mini workout as you do.
Sift the flour, salt, cinnamon, bicarb and baking powder into a large bowl.
In another bowl, beat eggs, oil, vanilla essence and sugar. Hand-held electric beaters are fine for this – or a wooden spoon and some more arm action.
Introduce the wet ingredients to the dry ones and stir it all about.
Stir in the zucchini and the sultanas.
Divide batter between the two prepared tins and bake for about 60 minutes – although start checking at the 50-minute mark – until an inserted skewer comes out clean.
Leave it at least 10 minutes in the tin before turning out onto a rack to cool completely.
This is lovely as is, and even more lovely with proper butter.
I had no idea there was a gull screeching contest. I'm thinking I haven't been missing out on much, but can appreciate the effort that the winner put in on getting it just right. That bread does look lovely. Yum!
I heard about the Nutbush and had no idea it was an Australian thing! Love the 'I didn't know this a Thing file' :). You are doing so well with your writing Jo and I love that you share your processes with us plus a few lines here and there - that make no sense but are fun to read. Thanks for joining us for #wwwhimsy this week and that slice looks great!