July 14, 1999
Finally, after staying up two complete nights, I have completed the
editing. I am sure I must owe you something more for all these items
and the recipes. Let me know if you
need a break and I will hold off sending anything for a while. I am worried that I am sending too much? Please edit at your leisure!
Thank you for the
July 25, 1999
proposal letter is looking great and I am glad you found an expert on whom you feel you
could rely. Forgive me for the
little marginal notes and nags. You
certainly are not required to reply to each one.
Actually, I become better acquainted with some of my
authors via the marginal notes than I do through our letters. Your letters are charming, though.
July 25, 1999
Please donít give up any of your weekends to work on my editing. Yes, I did grammar check the entire document. Not without a two-day journey however. After completely checking the document my computer annoyingly shut
down and I had to start again. I almost lost it at this point! I calmly started again, doing it in sections.
I am not even close to having another package of recipes to
send but I did need to know how you would like me to print them out and how many
at a time. Should we do a chapter
at a time as before? There have
been so many universal changes and I really want to start at the first chapter
and work my way through the entire 12 chapters of recipes.
Even Cooks need a Day Off!
August 15, 1999
Yes, Rebecca, I like this chapter-at-a-time approach. Actually, along with this next packet, I am enclosing four more, but they
are recipe chapters and were a breeze.
the way, Iím keeping your picture. It
goes in your file here in my desk. You
arenít the first, and you wonít be the last client to send me a picture.
I love it when I get pictures from you folks. You become very important to me. We
establish an interesting relationship through our marginal notes, donít we? You have made me
laugh out loud a couple of times, and I like that!
September 15, 1999
Thank you for your insightful editing. It is refreshing to make the universal changes. I know cooks will appreciate the clarifications. Such little details take so much time donít they?
How do you do it all? Some
people are just too talented.
I just completed a read-through of the headers.
I printed off a ďback-up copyĒ and it took up TWO 3-inch binders. My grandmother couldnít believe it. Now she understands why she hasnít seen me for weeks. My sister-in-law couldnít believe I had recipes in there she had
forgotten she had made years ago. It
pays to write down family recipes.
Note added: 5/18/2001 (My grandmother has
since left our world and is now in heaven. I am so sad she will not be here to
see the cookbook published, but she did get to see the final manuscript and knew
that I was terribly grateful to her for all she taught me. I will always love
her and miss her and will dedicate the cookbook to her to honor her memory.)
and oregano make it Italian;
and tarragon make it French.
cream makes it Russian;
and cinnamon makes it Greek.
sauce makes it Chinese;
makes it good.
One of the many quotes in Seasoned with Love.
Do you love quotes?
1911 Best Things Anybody Ever Said
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