On my desk

Part of this week's to-do list:

1. write a letter to Canada Council to appeal their decision not to give us a grant for Plants of Haida Gwaii
2. go over author corrections for The Slocan: Portrait of a Valley and check out new index before sending it to the printers for reprinting asap
3. check the proofreader's changes for No Time to Say Goodbye (with a new cover and interior layout) before sending it off to the printers for reprinting
4. invoice all back orders for the blank writing journals (Haida Totems and Raven and the First Men) that are arriving from the printers this week
5. input copy editor's changes to Nikki Tates, Trouble on Tarragon before giving the final manuscript to Jim for laying it out in book form
6. decide on the cover image for Tabasco the Saucy Racoon and have Jim do a mock up cover with it
7. write back jacket copy for Trouble on Tarragon
8. write ad copy for BC Bookworld ad
9. finish fiscal year-end duties (June 30) and give to the accountant
10. calculate royalties (Jan 1/05 - June 30/05) for September 30/05 payment
11. get printing quotes for Trouble on Tarragon, No Time to Say Goodbye, and The Slocan: Portrait of a Valley
12. work with artist Loraine Kemp to decide what scenes need to be drawn for the interior drawings of Lyn Hancock's book, Tabasco the Saucy Racoon coming out next spring
13. enter Second Watch into all relevant contests
14. rewrite back jacket copy for No Time to Say Goodbye

In our garden

Thanks to all of the rain and sunshine we've been getting, our garden is producing an abundance of raspberries, blueberries, strawberries, brocolli and basil. We like eating the brocolli raw dipped in peanut sauce, and have been freezing all of the berries that we can't eat. We'll use them in pancakes, fruit salads and fruit crumbles. I've also made a few batches of basil pesto - my favourite way to eat it is on a bagette toasted in a cast iron frying pan with a little olive oil. Sometimes I have it for breakfast along with a bowl of fresh fruit from our garden. It is delicious!

Gus has been chasing away a black bear all week long. Lori and Scott saw it on our driveway and said it was very big. What a treat for them to see it, but I haven't been going on my morning walks down the driveway since.

If you are fortunate enough to have fresh basil, here is an easy recipe for pesto - all measurements can be increased according to taste:

Basil Pesto

2 - 3 cups of fresh basil
2 cloves of garlic, chopped
1/2 cup toasted slivered almonds, walnuts, or pine nuts
1/2 cup good olive oil
1/2 cup grated parmesan (from block)

Place basil and garlic in food processor and pulse until coarsely chopped. Add toasted nuts, parmesan and olive oil and process until mixed. Store in refrigerator for up to a week. Delicious!