Tag: Non Fiction

A photograph from the inspirational bin – 5

I found this:

The innocuous explanation for this photo is that I took it at my grand daughter’s little athletics competition, now most sensibly being held on Friday evenings.

For those who don’t know how the weather can be in Brisbane, Queensland, it is generally hot, particularly from November when temperatures are between 35 and 40 degrees centigrade.

But not only is it hot but humidity, the real problem, is around 100 percent.

So at the moment we have reasonably cool evenings, ideal conditions for the young athletes.

But, where a photo could be innocuous there can a more interesting, if not sinister description.

Lurking in the back of my mind, and perhaps a lot of others, that there might be an unidentified flying object somewhere in the sky.

Of course, there might not be any, but it doesn’t mean that we stop looking, or assume, sometimes that a moving light in the sky isn’t a UFO.

And its been said that humans are quite arrogant in thinking that we are the only people in the universe.

Personally, I don’t think we are, and I keep an eye on the sky every time I’m out at night, perhaps the most likely time we might see one.

The only issue I might have is that if I am that lucky to see one, or that it lands nearby, what I would do when confronted by an alien.

And, yes, there’s definitely a story in that.

Still social media

I’m back to writing, sitting at the desk, pad in front of me, pen in hand.

The only thing lacking, is an idea.

It’s 9:03 am, too early to start on a six-pack.

I need a distraction.

Blogging, websites, Twitter and Facebook, all of these social media problems are swirling around in my mind.

The more I read the more it bothers me that if I don’t have the right social media presence if I do not start to build an email list, all of my efforts in writing a book will come to naught.

Then I start trawling the internet for information on marketing and found a plethora of people offering any amount of advice for anything between a ‘small amount’ to a rather large amount that gives comprehensive coverage of most social media platforms for periods of a day, a week or a month.  I don’t have a book so it’s a bit early to be worrying about that.

I move on to the people who offer advice for a cost on how to build a following, how to build a web presence, how to get a thousand Twitter followers, and how to get thousands of email followers before the launch.

The trouble is I’m writing a novel, not a non-fiction book, or have some marvellous 30-page ebook on how to do something, for free just to drive people to my site.

I’m a novelist, not a handyman so those ideas while good are not going to help me.

Yet another problem to wrestle with along with actually creating a product to sell in the first place.

Except I’m supposed to be writing for the love of it without the premeditated idea of writing for gain or getting rich quick.

What am I missing here?

So should l be writing short stories and offering them for free to drive people to my site?  These would have to be genre specific so it needs time and effort and fit into a convenient size story that will highlight or showcase my talent.

Or should I create a website for the novel and set up pages for the characters and get some interaction going that way?

It will be difficult without giving the whole plot away so if I do it will have to be carefully managed.

I don’t think I will have a good night’s sleep again with all of these social media problems I’m going to have.

Oh well, back to the book.  It’s time to have a nightmare of a different sort!

What a dazzling book cover might do…

And, of course, the description.

Probably one of the hardest things for a first-time author is not so much the writing but what is needed after the book is written.

You need a good description.  Short, sharp, incisive!

There’s a ream of advice out there, and I have read it all.

And, still, I got it wrong.

Then there is the cover.

I wanted simplistic, a short description to give the reader a taste of what’s in store, and let the story speak for itself.

No.

Apparently, a good cover will attract the reader to the book.

When I tendered my books on various sites to advertise them, sites such as Goodreads, and ThirdScribe, all was well with what I had done.

Then I submitted my books to a third site and they rejected the covers as too simplistic and the descriptions mundane, and wouldn’t post them.

Wow.

There’s a huge blow to the ego.  And just the sort of advice that would make a writer think twice about even bothering to continue.

But…

Perhaps the person who wrote that critique was being cruel to be kind.

But while I thought my covers were quite good, I made a mock up of them and then put the books n the shelf as they would in a book store, along with a few other books that I have bought, and I could see why they might not have the impact I was looking for.

So, with my graphic designer, both an app, and a person, namely my daughter, we started looking at the plot of the story and of weaving that into the cover, for at least three of my books.

Whilst I am far more impressed with the new covers, I wonder if they’re just too busy.  Certainly, after you’ve read the book, you will understand the nuances and layers.

Will it be a case of ‘what a difference a cover makes’?

Searching for locations: Castello di Monterinaldi, Tuscany, Italy

As part of a day tour by Very Tuscany Tours, we came to this quiet corner of Tuscany to have a look at an Italian winery, especially the Sangiovese grapes, and the Chianti produced here.

And what better way to sample the wine than to have a long leisurely lunch with matched wines.  A very, very long lunch.

But first, a wander through the gardens to hone the appetite:

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And a photo I recognize from many taken of the same building:

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Then a tour of the wine cellar:

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Then on to the most incredible and exquisite lunch and wine we have had.  It was the highlight of our stay in Tuscany.  Of course, we had our own private dining room:

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And time to study the paintings and prints on the walls while we finished with coffee and a dessert wine.

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And of course, more wine, just so we could remember the occasion.

Memories of the conversations with my cat – 99

As some may be aware, but many not, Chester, my faithful writing assistant, mice catcher, and general pain in the neck, passed away some months ago.

Recently I was running a series based on his adventures, under the title of Past Conversations with my cat.

For those who have not had the chance to read about all of his exploits I will run the series again from Episode 1

These are the memories of our time together…

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This is Chester.

Not everything is fine in la-la-land, as he now calls it.

Not happy that I didn’t tell him about the second week of child invasion.

He should consider himself lucky that the school week started on Tuesday, and only one was staying home to do schoolwork.

The other has been able to return to the classroom.

One less tormentor, I heard him mutter as he slinked past the room where the homeschooler was working.

But a more sinister problem had arisen.

He’s stopped eating his food.  I first thought this was part of a two-week standoff, where he cuts his nose off to spite his face.

This is not the first time we’ve been through this.

So, just to see if it is a fit of pique, I get him his absolute favorite food.  Fresh Atlantic Salmon cut into small pieces just the way he likes it.

Yes, the aroma reaches him in his hiding spot, along with the call-out that I’d bought him salmon, but when he goes to the bowl, he takes a sniff, or two, then wanders away.

He doesn’t even look at me.

Very, very unusual.

I will be keeping an eye on this.

 

Sayings: Flogging a dead horse

This wouldn’t be so apt if it didn’t bring back a raft of bad memories, those days I used to go to the races, and back all of the wrong horses.

I had a knack, you see, of picking horses that fell over, or came dead last.

Perhaps that’s another of those sayings, dead last, with a very obvious meaning.  Dead!  Last!

But…

In the modern vernacular, flogging a dead horse is like spending further time on something in which the outcome is already classed as a complete waste of time.

However…

Back in the old days, the dead horse referred to the first month’s wages when working aboard a ship, usually paid for before you stepped on board the ship.  At the end of the first month, the theoretical dead horse was tossed overboard symbolically, and thereafter you were paid.

It still didn’t make sense to me that someone would tell me I was flogging a dead horse, until I realized, one day, the lesson to be learned was never to get paid in advance.

 

Memories of the conversations with my cat – 98

As some may be aware, but many not, Chester, my faithful writing assistant, mice catcher, and general pain in the neck, passed away some months ago.

Recently I was running a series based on his adventures, under the title of Past Conversations with my cat.

For those who have not had the chance to read about all of his exploits I will run the series again from Episode 1

These are the memories of our time together…

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This is Chester.  He’s now over having the grandchildren staying with us.

As part of the COVIS 19 restrictions in place, the grandchildren cannot go to school.

However, because their parents are both working (which is very fortunate as so many others are not) they have asked us to look after them.

So, they arrive Sunday night, stay the whole week, and go back home on Friday.  It means they are homeschooling, so the internet is taking a beating, I have to feed them, morning tea, lunch. After school snack at three and then dinner.

Chicken nuggets, pies, and shoestring chips can only go so far, and, no, he does not like scraps from their plates.

And having to cater for four rather than two means a gentle shift in logistics.  More shopping for food, having to do the washing every day, tormenting the cat.

OK, that last part is where Chester comes in, or, rather, he stays hidden away.

Remember that phobia he has when the grandchildren are around?

Now they’re here semi-permanently, he’s in hiding, and coming out only for food and water.

And to let me know just how displeased he is.

He wants his domain back.

Pity I haven’t told him yet they’re going to be back next week.

 

Searching for locations: Harbour Grand Hotel, Kowloon, Hong Kong

The Harbour Grand Hotel, Kowloon, Hong Kong, is a modern, but luxurious hotel, one that our travel agent found for us.

I was initially worried that it might be too far away from central Hong Kong, but a free shuttle bus that runs at convenient times took us to and from the hotel to the Star Ferry terminal.

The luxuriousness of the hotel starts the moment you walk in the front entrance with a magnificent staircase that I assumed led up to the convention center (or perhaps where weddings are catered for) and a staircase where one could make a grand entrance or exit.  Oh, and there’s a chandelier too.

We booked into a Harbourview suite, and it was not only spacious but had that air of luxury about it that made it an experience every time you walked into it.

But the view of Hong Kong Harbour, that was the ‘piece de resistance’

I spent a lot of time staring out that window, and it was more interesting than watching the television, which we didn’t do much of.   Most of the time, when we travel, TV is limited to International English speaking news channels.

This time we had several movies included with the room, but I still preferred to watch the endless water traffic on the harbor.

The lounge area had several comfortable chairs, an area for the bar fridge and tea or coffee making facilities and on the opposite side the usual table and chairs for those who came to conduct business

The bedroom was separate to the entrance and lounge.  Notable was the fact the room had two bathrooms, one in the bedroom, and one out in the lounge, perhaps for the guests who were having friends in.

We dined in one of the restaurants, Hoi Yat Heen, where we experienced Guandong cuisine.  I tried the roasted goose for the first time, and it was interesting to say the least.

There’s no doubt where we will be staying the next time we go to Hong Kong.

Searching for Locations: Hong Kong, From the airport to the hotel

Sometimes the experiences we have often find their way into stories.  This was certainly one of them:

Remarkably, the Peninsula Hotel experience began at the arrival gate.

The moment we stepped out of the air bridge and into the terminal building, a representative of the Hong Kong airport was waiting with a card with our name on it.  She was there, with driver and electric car (sometimes called a golf cart) to ease our way through the immigration and baggage formalities.

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No walking for us, which was fine by me.  It’s a train ride and a long walk from the gate to immigration.  And after all the sitting on the airplane, walking was not the first thing I was looking forward to.

The drive took a few minutes, slowed down by many other passengers walking towards the same destination, most wondering why two relatively young people like us (even if we are in our 60’s) were getting a ride.

After clearing immigration, which took very little time, and where there was a very short queue considering the number of arrivals they handle, we were met on the other side by our airport representative, and taken to the baggage carousel.

Another simple process, our bags were almost waiting for us.  From there we exited customs, and out representative handed us over to the representative of the hotel.  I thought he was the driver.

He took us through to the limousine lounge and directly to our car, a very clean shiny new looking green Rolls Royce, the ultimate in the airport to hotel transportation.

Inside it was immaculate, and astonishing, and very, very comfortable.  I could image the Queen riding in the back of one.  It took about 30 to 40 minutes, one of the quietest, most smooth rides I’d ever had, and worth every cent we paid for it.

The bucket list now has one less item on it.

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The arrival at the hotel was effortlessly handled.  We were met by two of the check-in staff and escorted to our room on the fourth floor.

There was just enough time to take in the amazing foyer, front entrance and twin staircases leading to a mezzanine floor, before getting into a waiting elevator and taken to our floor.  As an aside, the mirrors in the elevator were like something out of a hall of mirrors, you look into the mirror and see dozens of yourself looking back.

It’s an effect I’ll have to take a photo of.

We have been upgraded, and out room is larger than the one originally allocated.  It has a view of the Space Museum, the Veranda Cafe roof, and parts of Hong Kong harbor.  It is overcast and raining so it does not matter about the view.

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It’s Hong Kong, and that view will change every hour.

Formalities over, we are left standing in stunned silence.

We have arrived.

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They say getting there is half the fun.

They’re wrong.

Or at least in the case of the Peninsular Hotel they are.

If just getting to the hotel via the signature Green Rolls Royce is any indication, there had to be a lot more in store.

We booked a room in the ‘old’ hotel and it was categorized as ‘deluxe’.  The Peninsula adds a whole new meaning to the word Deluxe.  If this was one of their lower priced rooms, then I’d love to see their better rooms.

But the room itself is not the sum of the experience; it is also the aura within the building, the service, which is quiet and unassumingly polite and unobtrusive.  You are ushered from the front door, held open by a very elegantly dressed concierge, to your room without so much as a heartbeat.

The details, well, they are mere details that cause no concern, all taken care of before you arrived.  We arrived early, before the advertised check-in, and this fazed no one.  Room available, tired travelers sigh in relief, knowing a hot shower and several hours sleep would not be possible.

I was more than pleasantly surprised, and exploring the hotel would have to wait.

For a few hours anyway.

Searching for locations: Eating In, Peninsula Hotel, Hong Kong

Hotel dining can be a very expensive experience, but if you are there as one of those bucket list fulfillments like we were, then it’s not unusual to go the whole nine yards.

Since the stay coincided with my birthday, the first day was set aside to have dinner at the Chinese restaurant upstairs and was one of those sublime experiences.  Of course, it had to be Peking Duck, expensive champagne, and several cocktails.

Oddly enough, breakfast wasn’t included in the room rate, but that seems to be normal for a lot of hotels.  It can be if you want to pay upfront, but we don’t always have breakfast, particularly if we have dinner the night before.

Or can be bothered getting out of bed the next morning because quite often the breakfast hours do go with staying in bed.

During this stay, we decided to have breakfast one morning, cereal, bacon and eggs, coffee, toast, you know, the usual stuff.

No paper placemats here and the silverware was just that, silverware.  This was going to be full on old world charm.

Coffee served from a silver coffee pot, fine bone china from Staffordshire, not Thailand, tea service for milk and sugar, condiments all in a row.
The only disappointment, I don’t think the eggs were free-range.

And, when the conversation dries up, there’s always a steady stream of people coming and going through the front door, and the doorman is always at the ready to open the door.

WE went once for lunch, and yes, we had to go to the famous Afternoon Tea, for which you had to book or stand in a very long line.  We booked and discovered preference was given to those who were staying at the hotel.

Out came the silver tea service, and one could imagine that this was the same as what it had been a hundred years ago.  I had tea, after all, it was afternoon tea!

The cakes were interesting, there were quarter sandwiches rather than finger sandwiches, and though I’m not a fan of fruit scones, I’m always up for something different.
After it, it’s probably not a good idea to go out for dinner too.

Overall, the experience was worth it.