While our finalizing and closing our deal has been a long, complicated, and laborious process, this script has been just the opposite. I got another nice little run going again today and hit the 41 page mark. Some fun exchanges, a couple of surprises, and two novel action sequences later, and I’m looking at putting Act III to bed before bed. Major respect for Alex who – over the course of his own long, complicated, and laborious process – came up with some terrific relationships I’m having a hell of a lot of fun exploring, specifically those involving our hero and “his business associate”, our hero and “his buddy on the home front”, and our hero and his “unexpected new friend”. At this rate, I’ll be finished tomorrow and have the entire weekend to tighten and polish. And, oh yeah, get to work on that bible.
Paul, meanwhile, is apparently making good progress on his script as well.
Today, between scripting clever dialogue and spectacular stunts, I also found the time to start the dogs on their new diet and exercise regimen. My porky pug Maximus needs to work on his cardiovascular endurance. Once around the block and he was hacking and wheezing like a pack a day smoker taking the stairs. Bubba and Lulu are decidedly more athletic, conquering their afternoon run and still having enough leftover energy to wrestle each other and harass Max who simply lay down and surrendered. Jelly did more sniffing and standing around than walking but that’s okay because she’s excused. At her current weight of five pounds under the weight limit, she can afford to take it easy.
As for me – I’m back to two-a-days: weights in the morning and cardio at night. As for my diet…well…it’s not exactly Spartan. Unless, of course, the Spartans ate ox-tail braised in a reduction of Cabernet Sauvignon, orange, soy sauce, brown sugar, cipollini onions, and star anise served with a sweet potato mash and hosin-five spice broccoli.
Saturday, I’ll be using a Catena Malbec to slow-cook some veal cheeks I plan on serving with roasted parsnips and balsamic grilled asparagus. I’m admittedly not much of a wine connoisseur, but I do know what makes for a good braising liquid!
A quickie reminder to all you Book of the Month Club participants. Next week, we begin discussion on our February BOTMC pick –
Finish up and start prepping your questions for author (and fellow Canuck) Karl Schroeder!
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