WeekendCoffee Fools

 

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Christmas photo?  April Fools!

If we were having coffee today I guess we’d both mention April Fool’s Day.  It always seems so appropriate to “do” something on April Fools Day.  The fact of the matter is, I joke all the time so I’m a bit jaded by April Fools. It’s a bit like a heavy drinker making a big deal over New Year’s Eve or St. Patrick’s Day as a drinking day.  I mean, for them, every day is a big drinking day so why seize on those events, right?  So, anyway, I’m just not in the mood this year.   Maybe it’s my weeklong backache, or the reorganization at work, or the growing grass and weeds in the yard which brings me back to, well, back to my backache.

 

Sigh.  With my back, I know I just need to give it some time.  It always manages to work itself out.  It twinged up on Friday a week ago and was feeling better last Sunday so I did a little bit of yard work but paid the price.  If I’d let it go last week, I’d probably be ready to go out and do battle now.  As it is, I’ll probably need to wait until next weekend.

As far as the reorganization goes, they are a way of life at work.  Somebody is always reorganizing something.  I’ve worked at the same place for seventeen years and I have completely lost count of the reorganizations.  The other day I tried to remember all of my bosses names and I drew a blank on a couple of them.  It is simply a way of life in big corporations.  I have two theories about why that is, and I think they are related.

One: some form of movement gives the outward impression of progress.  In fact, it is really just moving the many pieces around.  Oh, little things change, sure, but basically, it ends up being the same work.  Nothing ultimately changes.
Two: by its nature, this form of change tends to cause anxiety and discontent.  This leads to what I call passive layoffs.  These occur if people are already dissatisfied with the company and the unnecessary changes might just spur them to quit and move on. This is a win-win for the company because formal layoffs are very expensive.  If they can up the irritation factor just a little, they save a ton of money.

Silly April Fools notion?  Think about it.  Think about times you’ve worked at a job and some inane policy has come up that made you seriously consider moving on.  As far as I know, I made this term up but deep in my heart, I know it is a real thing.  No joke.  It’s a subtle form of managerial influence.  It is akin to the theory that fast food eateries have color schemes designed to influence you to eat fast and get the heck out of there by using a subconscious influence to increase their customer turnover and make more money.  We’ll have to see how all that plays out for me.   I’m pretty used to these changes, but we’ll have to see.  It’s a big unknown.  Yesterday I had one manager, today I have another.

In other April Fool’s Weekend news … there is an important sports milestone this weekend.  No, I’m not talking about Basketball.  Never have been a big fan, although sometimes I’ll watch the last two minutes.
No, I’m talking about a real sport:  BASEBALL SEASON STARTS TOMORROW.
Note: there is no “last two minutes” in baseball.

Downloads of the new cookbook have slowed down.  Please check it out.  It’s fun, it’s got some good recipes, and it’s free.  It’s also a good introduction to the world of my two novels.  As a reviewer put it this week:  “This little cookbook makes the novels seem almost like reading about friends” … ebook only right now, but like I said, it’s free and there are versions for virtually any device.

It is only in ebook formats right now, but like I said, it’s free and there are versions for virtually any device.  https://www.smashwords.com/books/view/712183

So, even though I haven’t joked at all … that is so out of character for me, I think I can say, April Fools.

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Thomas Fenske is a writer living in NC.  You can make his back feel better and make him less uneasy about his job if you BUY HIS BOOKS.  More info at http://thefensk.com.  At least download the cookbook … you know you can get the pdf and read it at the office while you are pretending to work.  At least an increase in free downloads gives the impression of some form of progress.  😉

First Review!

cover-lg2aI was pleased to get the first review of The Mossback Cafe Cookbook today.  I’m still waiting to clear up some technical issues before uploading the book to Amazon, so this review is on Smashwords.  It is also my first review on Smashwords!

I just had to share it …

The review is by Laura Rittenhouse, a fellow writer.  I’m honored.  Be sure to look her up on Smashwords and Amazon!

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“I’ve read the front of the book and then, being held hostage to my sweet tooth, flipped to the back – the dessert section. I baked the coffee cake and my only complaint is I shared too much of it with appreciative friends. Next time I make it I’ll make sure I’m alone 🙂

There are a lot of recipes in here that I’ll try in the coming weeks – it is really a good cook book. But what pushed this to 5 stars for me was the fact that it’s a really fun companion to The Fever (which I’ve read) and, apparently, A curse That Bites Deep (which I haven’t – yet). This little cook book makes the novels seem almost like reading about friends.”

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To read the original review and download your own copy of this free cookbook, go to:

https://www.smashwords.com/books/view/712183

You can also get ebooks of THE FEVER and A CURSE THAT BITES DEEP from Smashwords.  The novels are also available in paper and from other outlets like Amazon and Barnes & Noble. More information on all of my books can be found at http://thefensk.com

 

A funny thing happened on the way to the WeekEndCoffeeShare

img_6284If we were having coffee today I’d have to break the news.

You’d say, “It’s not the freaking cookbook again, is it?”

I’d smirk, and say, “I’m afraid so.”

The first thing I’d say is that I’m embarrassed.  Ever since I got this idea, I’ve been hammering away at it.  I recruited family members, friends, and acquaintances to give me feedback.  Most have read my novels.  I wrote my novels.  Finally this week, I was ready to take a big leap and upload this thing to Amazon. I had second thoughts about the title.  I loaded up my first book and did a quick search. Ack!!

Okay, I admit it.  In the novels, I never called the restaurant The Mossback Inn.  Never.  Not once.  Always Cafe.  Nobody noticed.  Especially me.  As big a problem as it now seems to me, it probably doesn’t matter.  Still, I could have sworn I did that search earlier, but obviously, I didn’t.  So I considered my options.  Although I’ve marketed it informally for a couple of weeks, I still considered it in beta mode, that is, in computer terms, a high-level test.  If I still need to make changes, now would be the time.  Thank heavens I hadn’t uploaded it.

One option was just to ignore it, or add a paragraph in the forward about how it was originally called The Mossback Inn.  That was a viable possibility.  The other option was to just bite the bullet, make the changes to Cafe, and continue on as before.  There really weren’t that many changes needed in the cookbook.  There were quite a few on the website.  I needed to change the cover, but once again, that is not a major change.  I decided to check out one thing before I made the decision. I Googled it.

I found a minor wrinkle.  There is a Mossback Cafe in Kingston Washington.  I checked out their web page.  It looks like a charming place, using locally sourced foods.  Farm to fork, I think they called it.  Heck, I’d like to eat there.  There is no way my cookbook impacts that place.  But I wrote them anyway, just to be on the up-and-up.  The owner wrote me back, somewhat amused by it all, but he agreed, my cookbook would be fine as The Mossback Cafe Cookbook, saying they more call their place just Mossback anyway.  He even commented on a few of the recipes and invited me up sometime.  Awesome.  You can check them out here:  http://mossbackcafe.com — like I said, it looks like a really nice place

cafe-coverSo, today, I’m launching an extended beta test with the rebranded title.  The Mossback Cafe Cookbook.  I think “Cafe” will likely play better in social media.  What do you think?  The rest of the cookbook is exactly the same.

Feel free to download a copy.  There are files for epub (good for Nook, iBooks, Kobo),  mobi (kindle), or pdf (just about everything will open pdf … hey, you could read it at work!).

Check it out and report back.  It’s a small book, but it is packed with good recipes.  And it gives a glimpse into one of the major characters of the books.  No spoilers, you have to read the books to find out more.  It’s a fun book to browse and hopefully a few who look at it will be enticed to check out the novels …

 

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Thomas Fenske is a writer living in North Carolina.  You can find out more about his writing (including the cookbook) at http://thefensk.com

WeekendCoffee DST Remorse

newmossbackcover2If we were having coffee today I would no doubt be complaining about Daylight Savings Time.  Yes, I hate it.  I mostly hate it for a week or so when the clocks go forward.  After that things sort of settle out.  My feelings, though,  go more toward why is it even necessary?

I don’t buy most of the arguments.  I frankly don’t see where it saves energy in this day and age.  What it mostly does, is give people more play time in the evening.  And since there is still the same amount of daylight no matter how you slice it, gradually increasing until the Summer Solstice, then decreasing until the Winter Solstice, all in all, I guess it doesn’t much matter.

I still have three favorite observations about DST.  One, the popular slogan is invalid.  Spring Forward and Fall Back sounds fine enough, but it has always seemed to me to be backward — it doesn’t make practical sense.  If I fall, I almost invariably fall forward, or at least to the side.  Ah, but if something startles me, I’m entirely likely to spring back.  You see?

The other two observation have to do with the intent and the implications.  I understand the concept of  “who needs sunlight at 5AM?”.  Sadly, we can’t change the way days progress.  What DST switches show us is the true arbitrary nature of time.  It’s arbitrary!  Admit it.  For all our dependence on it, we are dependent on something totally arbitrary.  So, to my way of thinking, when it was arbitrarily set up originally, it was made just a bit askew.  More on this after I make the second observation.

In the US, “STANDARD TIME” is now barely over four months of the year.  MOST of the year is that special designation of Daylight Savings Time.  What the heck?  How is that “Standard?” And people wonder why the aliens are so hesitant to make contact with us.

So my arbitrary solution is this:  Let’s just choose to buck up and change to a new standard time in the fall … Fall Back (ugh) not an hour, but a half-hour.  And then just leave it there.  We’ll sort of have the best of both worlds.  It is probably how it should have been set up in the first place.  It’s not as crazy as you might think … there are half hour time zones in some areas and the world goes on.

In more important matters, we’re likely to have another cup while I mention the cookbook I told you about a few weeks back.  I have a pretty good version of it available NOW, free for the asking.

Just send an email to mossbackinn@yahoo.com and tell me what version you need, mobi (for Kindle), epub (for Nook, Kobo, or iBooks), or pdf (for everything, really, including downloading it and reading it at work).  It’s really a load of fun, a companion book to my two novels, full of Tex-Mex and Southwestern dishes and some just down home good comfort food too.  Like I said, it’s FREE!  “Smidgeon Toll” is a character in both books and by character, I mean she IS a character.  You’ll like her.

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Thomas Fenske is a writer living in NC.  Find out more:  http://www.thefensk.com

It’s coming soon!!!!

mossbackcove

It’s slowly coming together. What? Why, THE MOSSBACK INN COOKBOOK! What is it? Well, what I’ve tried to do is create a 1980s look in a cookbook, based on a fictional eatery that figures largely in my Traces of Treasure novel series. Hey, I collect cookbooks I know what it’s supposed to look like. […]

via Coming Soon! — TCC-GUY

Weekend Coffee Hankering

el-patioIf we were having coffee today I’d have to confess to a bit of hankering for the old country.

I saw a posting on Facebook the other day from what used to be my favorite Mexican restaurant back in Austin, Texas.  I both love and hate those postings … love them because they remind me of so many great Tex-Mex meals at El Patio.  I hate them because they remind me I haven’t eaten there is such a gosh-darned long time.  Oh, seriously, I don’t hate the posts and could never hate the restaurant.  It just makes me homesick. It’s been a long time.

El Patio is part of a vanishing breed of old-school Tex-Mex restaurants.  It’s been way over sixty years in the same location, right next to the University of Texas.  My wife’s parents were fans of this place from the start and she even went on a date or two with one of the current owner’s cousins back in the sixties, although that doesn’t have anything to do with the restaurant, but when we got together it was one of the things we had in common:  El Patio!

It’s not particularly fancy and it doesn’t concentrate on trendy additions to the menu.  It simply and surely continues a long tradition of serving quality traditional Tex-Mex food.  The postings really do make me homesick.  Back in the day, I knew people who turned up their noses at El Patio as being old-fashioned and out of step.  I always figured that was too bad for them as that was their loss.  To me, it is comfort food and THAT, my friends, is never out of step.  Old-fashioned?  Let me tell you something, it was the pioneers like the Joseph family who put traditional Tex-Mex cuisine on the map. Spread that on your corn tortilla and eat it.  The so-called trendy places of today would not even exist without the original trendsetters who blazed the trails (quite literally in the case of Tex-Mex).

I missed El Patio so much, I included a cameo snippet of it in my last novel, A Curse That Bites Deep … the snippet is based on my 1980s memories of the place, so it is appropriately set in the 1980s.
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”   “You’ve been away for a while. There anyplace you miss?… How about El Patio?”
Sam thought for several seconds …  “Okay, I could do with some classic Austin Tex-Mex,” he said, smiling.
The small Mexican food eatery was in the shadow of the University of Texas and had a loyal following among the school community. Inside, savory aromas sparked his taste buds, which he thought was odd since he was bombarded with similar smells virtually every day at The Mossback.
They munched on saltines and hot sauce. The saltines were a throwback to the early days of Tex-Mex when fried tortilla chips were not automatically part of the meal.   ”
———

Sigh.
Oh, in the 80s that saltines thing was the norm there.  Now they have sort of caved-in to the times and started serving chips. It was a cost thing.  But in truth, in the old days of Tex-Mex, saltines were the standard at most places.  ( BTW, “The Mossback” is the small fictional restaurant where he works in West Texas in the novel. )

So, to my buddy David Joseph at El Patio, I hope you keep posting those tempting pictures even though they make me homesick.  Perhaps if I sell enough books, I’ll get back by and enjoy another opportunity to feast for myself.  You can read about the restaurant on their web page … http://www.elpatioaustin.com/     If you go visit Austin … go there!   Tell David I sent you.  He might just give me some free guacamole on my nachos if enough people tell him that.

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Thomas Fenske is a writer currently living in North Carolina.  More information and buy links for his two novels, THE FEVER and A CURSE THAT BITES DEEP can be found on his website, http://thefensk.com
Remember, if he sells enough books, maybe he can go to El Patio too!

Weekend Coffee Cookbook

Public domain image, royalty free stock photo from www.public-domain-image.com

If we were having coffee today, I’d have to talk about the cookbook.

What cookbook?

Well, it’s this way:  I saw somebody else had a cookbook based on their book series.  I was downright gobsmacked.  I’m a cookbook collector, I’ve created a couple of cookbooks before, my novel series Traces of Treasure has a small country cafe as a central locale, and I’m just slapping myself in the forehead for not thinking of this before.

Sure, I’m being derivative.  So, who isn’t?  As a collector I have to tell you, everybody and their dog has put out a cookbook.  Everybody is being derivative.

So, I’m cobbling one together.  I actually have the concept pretty well nailed down, I’ve got the recipes copied and (mostly) formatted.  Formatting, that’s the key.  Takes time.  And I need to find some more royalty free art to sort of jazz it up.  I’ve got a little, just need a little more.  Then finalize things and it will be ready to go.

If you’re interested, I suggest you sign up to my mailing list.  You can find a link for that on my web page.  That will be part of the promotional part of this, to get the mailing list moving along.  Anyway, I think it is an awesome cookbook.  Since the novels are set in  West Texas there are lots of Southwestern recipes and just a little bit of fun too.  It’s written as if the fictional proprietress of the little cafe has put it together.  She’s a lot of fun.

Keep tuned!


Thomas Fenske is a writer living in North Carolina.  You can find out more information about his books and subscribe to his mailing list at:
http://thefensk.com