“You have to have a partner that’s committed to the work, and not just the idea of having a business. Everybody loves to think of the title, not a lot of people are willing to write the book.”—This guy, from the Humans of New York Tumblr. Insert just about any partnership in place of “business” and it still rings true. Well put.
Use the right tool for the job, of course. Less obvious is how often the right space can influence productivity or positively contribute to the success of a job.
When we moved into our new home and I needed a private and quiet place to work and take phone calls, I commandeered the storage space below the basement stairs. I dubbed it the Man Cupboard.
About 6’ long and 3.5’ deep, it offered enough space to mount a length of oak countertop for desk space. I had a power source, two small lamps and a door that could shut behind me. It was a strangely productive workspace despite its appearance.
So it shouldn’t have come as a surprise to me when I recently stumbled upon articles about writing rooms, writer “sheds” and the importance of designated writing spaces. Below are some links on the topic…
For remote Telluride Bluegrass Festivarians looking to immerse themselves in this year’s 40th Annual Telluride Bluegrass festival, here are some important links and info. It’ll be like we’re virtually there.
1 1/2 - 2 cups milk at room temperature (whole or 2% work best)
8 oz extra sharp cheddar cheese, cut in small cubes or grated (I buy it shredded)
8 oz sharp cheddar cheese, cut in small cubes or grated (I buy it shredded)
8 oz Monterey jack cheese, cut in small cubes or grated (I buy it shredded)
1/2 - 3/4 cup bread crumbs
1 pound of ham cut into cubes (I bought a thick slice from the deli and cubed it)
Captain Mowatt’s Canceaux Sauce
Preheat oven to 375.
In heavy saucepan over moderate heat, melt butter, while constantly swirling. Once liquefied (do not allow it to turn brown - it should look creamy), add flour and whisk the mixture together until smooth to make a roux.
While still whisking, slowly add about ½ cup of milk to the mixture. Once blended, add about 1/3 of the cheese. Stir cheese mixture continuously as cheese melts to avoid burning. Add more cheese and milk in batches.
Once cheese mixture is melted, add about half bottle (4 oz) more or less, of Canceaux Sauce into the melted cheese.
Mix the melted cheese into the cooked pasta, and then add the cubed ham. Pour into 9x13 baking dish, drizzle a little more Canceaux Sauce on top, then sprinkle with bread crumbs and bake until top is golden brown and cheese is bubbling along sides, 20 to 30 minutes depending on your oven.