Yet Another Bright Idea...
I’ve been reading a lot about marketing on the internet and by other means to because, now that I have a few books to push for myself and others, I want to learn how to do this. One thing I’ve discovered about myself is that it is much easier for me to push things that others have done than it is to push my own work. I don’t think that is unusual. Even marketing my design business, Valentine Design, is easier for me than the books. Sad but true.
One of the ideas I came across was the “value-added” bonus that some authors give in order to encourage people to buy their books over the internet. These are cool things like lists of helpful URLs, periodic newsletters with updates, ebooks that provide additional or supplementary information — stuff like that. It’s a good idea and people love a bargain — I know I do.
Now, this is fine if you wrote a technical book or something educational or informational but when it comes to fiction, I can’t imagine what you could include. Then I had a bright idea — yeah, another one. As I was working on the editing and final clean up of The Old Mermaid’s Tale I realized that food is a an omnipresent theme in the book. It is not an intentional theme. The intentional theme is Great Lakes shipwrecks, maritime legends and the importance of “story” in our lives. But, as with Marcel Proust who wrote a 900 page novel all based on the memories provoked by the scent of some cookies, memory for is integrally tied to foods.
I worked in a diner not far from the docks in Erie, Pa. I’ve written about that before. One of the first things that I think of, when I try to conjure memories of that place, is the smell — the food and the omnipresent underscore of coffee brewing. There were certain things that were so popular that they were prepared daily in massive pans in massive onions — meatloaf and stuffed green peppers, fried chicken and something known as “hamloaf”. And, because it was a diner a few blocks from the docks, fried perch and smelt.
One of the most popular dishes in the diner, one that I served hundreds of plates of while I was there, was Hot Roast Beef Sandwich with Fries. Three slices of white bread were toasted and generously spread with butter. Thin, hot slices of well-marbled roast beef, was piled between the slices that were cut to form three triangles. A mountain of french fries was piled on top of that and the whole thing was drenched in thick, dark brown gravy. A few pickles were added and it was served. Heart attack on a plate. We also had a “blond” version of it that involved slices of roast chicken and creamy, yellow chicken gravy but that was not as popular.
So, as I wrote the most recent draft of the book, I built in the memories of food that accompanied the scenes from my life that inspired a particular setting. Now, polishing the book up, I am surprised — and delighted — at how much of this there is. And I got a bright idea: what about an Old Mermaid Inn and Canal St. Diner Cookbook? Giovanna teaches Clair to make gnocci, Clair’s mother fries chicken, Tessie — the mysterious and problematic Tessie — makes puttanesca, Baptiste teaches Clair to make a perfect omelette and introduces her to cassoulet, one of the most succulent dishes in the world in my opinion.
So I think I have found my next project. A a cute little cookbook full of recipes from my memory — and my mother’s recipe box. Talk about “value added”!!!
Thanks for reading.












