It’s been a long time coming, but here it is. Next up, getting it onto CreateSpace for folks who want to buy a paper version. I signed up with Kindle Select for some additional promo, which means I can’t make it available in other formats for 90 days. If you have Amazon Prime, you can borrow this sucker for free. Clicking on the cover will take you straight to the sale page. They don’t have the search inside the book feature turned on yet, so if you want to sample it first, go here.
Category: Critter from the Black Lagoon
“What is this, Mi-am-i Beach?”
Our temperatures have been in the single Fahrenheit digits for a couple of days now, so to get Josie O (my Chihuahua) her quota of mental stimulation, I’ve been taking her to stores. Yesterday we went to Marshalls. I put her carry box in the front of the cart, and she stood with her front paws on the edge, like the figurehead of a ship if the figurehead of a ship were covered in fur and made licky faces at people. (Note to self: horror movie idea: seafaring werewolves.)
Afterwards, I stopped by Ideal market and bought Popsicles, because no weather is too cold for Popsicles unless you’re in a tent.
In other news, I’m reading Maddy Hunter‘s Passport to Peril mysteries, which are hilarious. In Pasta Imperfect, two bestselling romance writers bicker about how “ten inches of flaming virility” really behaves.
“People have actually done surveys and the consensus is, it doesn’t throb!”
I cleared my throat and raised a tentative finger in the air. “If you ladies don’t mind my asking, if it doesn’t throb, what does it do?”
“Maybe it quivers,” Nana said thoughtfully. “You know, kind of like a handheld blender.”
So I’m going to put Maddy Hunter on my list of fantastically funny mystery writers, up there with Laura Levine, that goddess of laughter.
Lastly, I seem to be over my embarrassing writers block and working well on Critter from the Black Lagoon again, although there was a moment when it was possibly going to be Beaver from the Black Lagoon, because in addition to killer hogs, prehistoric central Florida was also home to beavers the size of black bears.
Luckily, a cooler head prevailed (my head, just cooler), and I’m sticking with pigs.
I’m still shooting for a July release date, which is the soonest I can bring it out according to my contract with St. Martin’s.
P.S. If you don’t understand the title of this post, it’s a reference to the movie Groundhog Day.
Crowdsourcing the Bacon Museum
Within the next day or two, I’m going to be putting Porky Johnson’s International Bacon Museum on the page in Critter from the Black Lagoon, the third book in my Tripping Magazine mystery series.
I love coming up with creations like Porky and his museum. It’s a romp through the wilds of the internet, especially eBay. Usually I’m selfish and controlling as a writer. I don’t want input. But I have been working with a writers’ brainstorming group, and have loosened up enough to enjoy bouncing ideas off people. Also, there are fewer bacon collectibles out there than you’d think, even when including “ephemera” in the search terms.
So I thought I’d see if anyone has suggestions on what an International Bacon Museum might contain. This is a roadside museum in central Florida. Porky is a hunter, a character and a highly motivated entrepreneur. For exhibits, he’ll probably have Bacon through the Ages and Bacon in Wartime (I’m thinking a diorama for the first, perhaps a full-size scene using 70s-era mannequins for the second). There will be a painstakingly drawn Bacon Family Tree, which will include both the near relatives of ham and jerky, as well as far-flung cousins such as Vienna sausages in a can. There will be a gift shop, of course, with bacon bandages, bacon mints and bacon bumper stickers. There may be a curtained-off area devoted to jokes on the theme of “makin’ bacon.” He’s either gotten his hands on an educational film about the actual production of bacon, or made his own unflinching documentary. “Sensitive folks may want to cover their eyes at the beginning. You have to kill a pig to make bacon. That’s just a fact of life.”
So far, I have not found an actual, physical museum of bacon, which astonishes me. If you know of one, tell me. And of course, if you provide an idea that I use, I’ll put you in the book’s acknowledgements at a bare minimum.