Yes, Pangaea: Exiles was released last week. It was a bit of a surprise, since I had turned in the final edits back in August. I heard nothing back from them after that for the next few months. I’m not complaining, mind you. I know that working with a publisher is much different from publishing indie, and I am far from the only author they have in the stable, so I was okay sitting back and working on other projects in the meantime.
Then, out of the blue I got an email on the 11th. It was pretty much, “Hey, you okay if we publish this thing next week?” Obviously that wasn’t the exact wording, but that was the gist of it.
Well, hell yeah, I was okay with it.
The only problem was that I was on the road when I got the email. You remember me mentioning that Baby Bird has been accepted into a masters program? Well, It involves her having to move from San Antonio, TX to Santa Fe, NM. Yours truly was in Santa Fe with her, helping her find a place to live when she moves. Needless to say, that made it a bit difficult for me to work on any of the normal release items.
So there was no newsletter, no cover release, no nothing. Just a post on Facebook… “Hey everyone! My book is out!” And since I didn’t get home until a week later, by the time I was in a position to make an announcement, it was pretty much old news. Still, I suppose I should go ahead and send out an announcement newsletter, since not everyone follows me on Facebook or on this blog.
On another note, I hope you all had a fantastic Thanksgiving (at least, those of you who celebrate the US Thanksgiving). Ours was low-key, just MBH, myself, and my sister-in-law. SIL, who knows of our love of buffalo meat, brought us a buffalo tenderloin to cook for our thanksgiving meal (we seldom do the whole turkey and dressing thing). We cut it into individual serving sizes, put them in a marinade, and into a vacuum container to make sure the marinade got into every ounce. On the traditional day of gluttony, we pulled the steaks out, put a nice searing rub on them, and tossed them into a scalding hot cast-iron skillet for a few minutes on each side.
That ended up being the absolute best bit of red meat I’ve ever had in my life! Top it off with MBH’s crab stuffed portobellos, and fresh green beans roasted with bacon and pine nuts, and WOW, that was a fantastic meal. Definitely something to be thankful for.
And that’s all I’ll bother you with this time around. I have another topic I was going to talk about, but it’s a more serious discussion… back to the nuts and bolts of the writing world, and not necessarily something that fits with the tone of today’s post. Besides, it gives me something to write about next time.
So that’s all for now. Stay safe, and I’ll talk to you all later.