My mother-in-law decided that I needed some ‘me’ time.  Well, it sounded good in theory so I set aside this weekend to work on my book, cover art, and all the little details I need to complete to publish.  Friday night started off well.  My daughter made dinner while I had a glass of wine and watched Frozen for the first time.  Notice that no ‘me’ work got done, but it was a fun family evening.

Saturday morning I did work on drafts of Farseen art.  (Here’s where I whine that I should have hired a pro to do the graphic art.)  What was I thinking!  As I’ve stated previously, my daughter was going to do the artwork (she’s a real artist and that talent did NOT come from me); but since she had a little medical set-back I decided to give it try.  After all, how hard could it be to learn a graphics program when I have no innate drawing ability?

The answer to that question is very!  I’ve included a few teaser scenes for your viewing pleasure.

Raven in dragon form and Tempest
Raven in dragon form and Tempest
Cave in the Southern Realm
Cave in the Southern Realm

Any graphics artist will tell you they are still very rough but I’m pleased with my progress.

Pixies from the Northern Realm
Pixies from the Northern Realm

In the early afternoon I ran to the grocery store to get the items needed to make lasagna. This dish requires three separate sauces, two types of cheese and over two hours to prep… not counting clean up time.  Got home with the goodies and and thought I would write for a couple of hours, but the house had different ideas. Garbage disposal stopped working and the dishwasher couldn’t drain so the dishes that were just washed were not clean as the dirty water backed up into the dishwasher and rinsed the dishes.  Lovely.  One new garbage disposal later (and another run through the wash cycle for the dishes) and we were ready to make the lasagna.  Yes, we made the dish on Saturday night but it needs to sit in the fridge overnight so that the sauces can meld together.  We will eat the dish Sunday, it’s a lot of work but worth it.  The recipe comes from Verona Italy where we lived for three years.

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