Read, Eat, Drink: William Zinsser on Nonfiction and a Wild Feast

Literary Agent Advice

Read:

How to Secure a Traditional Book Deal by Self-Publishing (Jane Friedman at Writer Unboxed): “It’s not any easier to interest an agent or publisher when you’re self-published, and since new authors are more likely to put out a low-quality effort (they rush, they don’t sufficiently invest, they don’t know their audience), chances are even lower their book will get picked up.” As Jane puts it, “we have a serious epidemic of impatience.” The truth is that publishing a book is easy, but finding readers for a book is hard. More here on how to decide if self-publishing is right for you.

What’s Your Book Marketing Plan? 6 Crucial Steps to Include (Maggie Langrick on The Write Life): “I now counsel all of our authors to build a relationship directly with their readers.” The wonderful thing about this Internet age is that no one can keep you from your readers but you. That’s a lot of responsibility, but it’s also a lot of opportunity.

The Biggest Business Mistake I Ever Made (Joel Friedlander, The Book Designer): “My big mistake was ignoring my email list. I just didn’t understand why it was crucially important until a friend showed me the light.” From my data, there are tons of bloggers and aspiring authors who are making this same mistake. In fact, of the last 10 calls I had with aspiring authors over the past few weeks, exactly ONE understood the importance of building an email list. Guess which one I offered to represent.

The Art of Science Communication: William Zinsser on How to Write Well About Science (Maria Popova, Brain Pickings): The day William Zinsser passed away, I picked up my old yellowed copy of On Writing Well, and it pulled me back to my journalism days in college. I didn’t realize it then, but Zinsser, McPhee, Mitchell, and the whole crowd from my Literary Journalism class are the ones who dragged me, happily, into making a career in nonfiction. I remember picking up The New Yorker sometime in high school, spotting an article about UPS, and being so riveted I couldn’t stop reading. Good nonfiction makes even the most dense and mundane subject fascinating. As Zinsser says: “Writing is not a special language owned by the English teacher. Writing is thinking on paper. Anyone who thinks clearly can write clearly, about anything at all. Science, demystified, is just another nonfiction subject. Writing, demystified, is just another way for scientists to transmit what they know.”

Eat & Drink:

Before I jump into this week’s Eat & Drink, an important question: Does your diet consist almost entirely of chicken tenders, mac and cheese, grilled cheese sandwiches, and other delicacies from the kids’ menu? If so, please avert your eyes. Things are going to get what you would consider “gross.”

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Let’s pretend it’s still spring…

[This is reposted from back in the spring.]

Something really amazing happened a few days ago. It was magical and beautiful and even kind of sexy.

It was asparagus.

ImageOhhhh YEAH.

See, I’ve been fantasizing about asparagus for months, ever since I finished up Barbara Kingsolver’s Animal, Vegetable, Miracle and was forever ruined on supermarket asparagus. So now spring equals asparagus in my head. But, the real mood killer on my budding affair with this flower—other than my unfunny botany jokes, which could kill any mood—is that the farmer’s market here hasn’t had any asparagus at all. Nada. Not a stalk in the whole damn shebang.

I don’t know if it’s that Rhode Island is still too cold, or that the farmers don’t focus on asparagus, but it is not okay.

Luckily, I have another love in my life, Jarrett, and I can usually wheedle him into doing my bidding. He was in Ann Arbor, so off he went with his farmer neighbor Brian (who is my food idol for a trillion reasons) to stalk some wild asparagus. He was basically a modern-day Euell Gibbons.

Anyway, Jarrett and Brian hustled off into the fields and clipped off dozens and dozens of bunches of asparagus, which apparently grows right from the ground, wild and maintenance-free, just like grass. Jarrett said it was a bit like morel hunting in that you have to train your eyes to differentiate the asparagus stalks from the grass blades, and that he’d spent his whole life walking his farm and had never noticed all the asparagus growing right under his nose.

He wrapped them up and drove them all the way from Michigan to Rhode Island for me. I was not more excited to see the asparagus than to see him, but it was really, really (REALLY!) close. So what did I do with 30 stalks of fresh, wild asparagus that traveled 2 days in a Jeep to get to me? Nothing but a sauté.

Sautéing the Wild Asparagus

Wild asparagus is so amazingly tender, fresh and snappy that you can eat it raw. But a quick sauté and a creamy dressing makes it even yummier. If asparagus isn’t in season, look for stalks at the supermarket that aren’t dried out and cracked at the bottom, since this usually means they’ve been sitting there too long.

2 side dish servings
10 stalks of asparagus, washed and dried
1 tablespoon of olive oil
½ teaspoon salt
½ pepper

Heat the olive oil in a nonstick pan over medium heat. Up the heat to medium-high and add the asparagus, then season with the salt and pepper. Sauté for 3-5 minutes or until there is a slight char in spots but the spear is still rigid. Serve hot.

Creamy Chickpea Dressing

I love this dressing because it gives you all the satisfaction of a sinfully creamy dressing like ranch, but it’s healthy and even vegan. You could make a similar dressing with store-bought hummus by just adding olive oil until it thins out to a liquid.

1 can of chickpeas, drained and rinsed (or the same amount of home-cooked chickpeas)
1 garlic clove
2 lemons, juiced and zested
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon Tabasco
¼ teaspoon Dijon mustard
olive oil

Put all ingredients except the olive oil in a food processor and pulse quickly. With the food processor running, start to stream in more olive oil until the dressing is like a paste. If you stopped here, you’d have some pretty darn good hummus. But keep adding olive oil, until the dressing is smooth and liquid-y.

Drizzle over the asparagus, or for little hands, chop up the asparagus into fry-sized pieces and let kids dip them into the dressing.