When I was in college, I spent a summer working at a camp up in the Poconos. I hadn’t spent much time in the northeast, so I wasn’t really conversant with the regional idioms up there. One day, the girls’ camp director, Lois, asked me, “What’s doing?” I had to ask her to repeat herself. “What’s doing? What’s up? What’s going on?” she explained. Duh. Super self-explanatory.
So … what’s doing? Sorry to have abandoned the Downton Abbey recaps so unceremoniously. I got busy. Here’s how busy I got:
Jan 9: Interviewed for job, wasn’t too impressed with my performance in the interview.
Jan 14: Started spring semester, adjuncting at Concordia and St. Edward’s.
Jan 23: Offered a book contract from the History Press based on a proposal I’d written up over the winter break. Deadline: mid-July. (!!!!) Look, I even have a fancy blog button for it:
Jan 25: Offered the job I’d interviewed for on Jan 9.
Feb 11: Started new job (still teaching my one class at St. Ed’s, but departed Concordia, which was AWKWARD).
Add to that the SXSW juggernaut and the start of the Big Kid’s baseball season and the Little Kid’s dance classes and my “I WILL lose 30 pounds before I get any further into my 40s” regimen, and you’ll understand why I haven’t been blogging.
So, briefly, the book is called Historic Austin Restaurants: Capital Cuisine through the Generations, and it’s a history of Austin told through its iconic restaurants. Some of it is really fun, because I’m getting to visit restaurants that I’ve not been to ever or in a very long time (The Tavern, Joe’s Bakery). Some of it is really depressing because I’m writing about restaurants that I loved and have been replaced by stupid corporate chains (Les Amis, Mad Dog & Beans). It’s really fun to have a research-based food-writing project that isn’t a dissertation (and that people might actually read!!!), especially now that I’m entering the interviewing-subjects phase.
So, in short, back in December, I was really depressed about the state of my career and decided that 2013 was going to be the Aways Be Writing year. In a staggering case of “be careful what you wish for,” I’ve now got a job that has me writing every day (maybe not within a context I find particularly interesting) and a book project that (ostensibly) has me writing every day.
The downside of all this writing (and everything else) I’m doing is that I haven’t been doing much cooking. I’ve been occasionally outsourcing dinner to the Soup Peddler with middling success. This weekend I’m attempting the “cook a bunch of stuff on the weekend and set it by for the week” approach. We’ll see how that goes.
So, that’s what’s doing with me. What’s doing with you?