It's there in the distance, always offered to me

I woke up this morning (before noon, thank god) with Danny from Pinion talking to me. So I figured out how to say "¿Quién es esta gringa?", and then wrote 300 more words of the scene it goes in. Sadly, that was not the big scene in chapter 8 where the plot happens.

Plot continues to be highly overrated.

Any book but the one we should be writing

As soon as Pinion wasn't my official project anymore, it started putting out.

Words today: 1001
Words total: 23,005
Reason for stopping: Plot
Sustenance: Pasketti and Raison D'etre, and ciabatta in the oven. Carbstravaganza! Good thing I'm going to the gym tomorrow.
Mammalian assistance: The boy locked Siggy in the upstairs bedroom overnight, and she hasn't been happy since.
Tyop: none that I've notice yet
Darling: Headaches, hallucinations, panic attacks--she runs through her symptoms, but this isn't her specialty at all. Not a migraine. God, she prays, not a brain tumor. People don't just go crazy. There are causes. Like schizophrenia.
Mean things: See above darling.

I finished the scenes of chapter 7 that stalled me a month ago. Now it's time for chapter 8, and the big third-of-a-book explosion or reversal. I wish I knew what that was.

The shoggoth strikes back

Rosemary ciabatta, guest starring the bread robot

Ingredients:
1 cup sourdough starter
7/8 cup non-chlorinated water
1/4 cup buttermilk
2 tablespoons olive oil
3 cups flour
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon yeast
rosemary to taste

Put everything in the robot and set it to the dough cycle.
Let the dough rise, either in the robot or some other suitable place, for 1 hour, or until it's big enough. (I used chlorinated water, which lengthens the rising time, apparently.)
Divide the dough and shape it into inch-high rectangles. Ish. Don't punch the dough down--you're trying not to release the air bubbles. (It will be a wet sticky dough.)
Sprinkle the loaves with flour (and perhaps sea salt) and let rise again for half an hour or so.
Bake 25 - 30 minutes at 425 degrees.
Nom.

The texture isn't entirely perfect. I suspect either the water, or that I let too much air out when I was shaping the loaves. But still quite tasty. Especially with olive oil and sea salt.