Coming up for air...

I sent the book away on Tuesday night and rewarded myself yesterday morning by making Nigella Lawson's super indulgent doughnut French toast for breakfast. I've never actually made French toast before, but I'd watched Nigella making it on TV and describing it very lusciously (as only Nigella can) and yesterday just seemed the right moment to try it. E doesn't usually like sweet things for breakfast, but he enjoyed it. We ate ours with fresh strawberries.

After that, unfortunately, it was a matter of catching up with all the things I'd set aside until "after my deadline". Honestly, the world could be coming to an end and I'd go down still glued to my computer if I was on a deadline. By that stage I've known my characters for quite a while and I'm finally coming to grips with who they are and what they need and I'm so totally in the world of the story that I don't want to know about the real world. But of course I emerge into the light to rediscover bills waiting to be paid, clothes waiting to be washed, gardens to be weeded, walls to be painted. Yes, the painting is still an ongoing between book saga.

Last night we got out a DVD -- a wonderful British film called An Education, a coming of age story set in 1960s England. Fabulous acting, engrossing story. Believable, touching, clever. I highly recommend it.

And of course, I've already started thinking about my next book. I've even opened a file and started to make notes. That's the best thing about having a job you love. It feels like fun so much of the time.

OK, here's Nigella's recipe for Doughnut French Toast
Ingredients

2 eggs
1/2 cup full fat milk
4 teaspoons vanilla extract
4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
1-ounce butter, plus a drop flavourless oil, for frying
1/4 cup sugar
Directions
Beat the eggs with the milk and vanilla in a wide shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.

Enjoy.