Note from Cat: today’s guest blog post comes from Rhonda Eudaly. It’s the latest installment in the cavalcade of content here celebrating the upcoming release of my first novel, Beasts of Tabat.

I thought long and hard about what to write about for this guest post opportunity. It’s like a bizarre Open Mic Night thing. Most of you don’t know me, but I can’t see my hecklers until it’s too late. So what to do? Try to be pithy? Try to be funny? Then the Meme Card came up on Facebook… Editing is 30% Improvement and 70% making this face. And so…is this thing on?

There’s a lot to learn when it comes to writing. You can do it for years and years and still learn stuff (in fact, my opinion is that you should always be learning stuff). I’ve done quite a bit of short story work for…a while…now, as well as working on braided novels and a couple of other formats. And while those are great, I’m currently doing the final edit on my novel before it’s published. And, well, FACE.

Doing a solo novel, especially for the first time, is so different from anything else I’ve ever done. First was the editorial phone call, which – while supportive also made me wonder what the heck I was thinking sending out this…thing. When the manuscript came back, I prepared for the red, but was a complete wuss about looking at it. Fortunately, there are whole pages that don’t have marks on them…and I’ll take what I can get – but still…ow. What made it better? Was hearing J. Kathleen Cheney say, “My editor made me rewrite the back half of my book…”

Then the other real work began. Reading through and seeing the problems and notes and implementing them. As with initial drafts, I’m a Pen/Paper person. I like ink, and the low tech version meant I could carry it with me wherever I went – in case there was an opportunity to work on it. It helped that I was diving in right around ConDFW, where I’m surrounded by support. Cheney, offer to do a “pre-final” read through for me. It gave her an excuse to procrastinate on something, so win/win.

Now, I’m in the process of a strange hybrid editing…thing. I had my electronic file of the manuscript. I had the track changes file from Cheney, and the paper edits. Time to learn a new skill – which I did. I combined the two electronic files first and creating yet another file (in Word 2007 and up, it’s in the “Review” ribbon under “Compare” nifty little trick). Now, while I’m inputting my paper edits mostly from my publisher/editor, but some I made one my own, I also have Cheney’s notes. Made my life easier, but still…there’s the FACE.

Seriously? In some cases, WHAT DID I DO? What is that sentence? Thank Goodness for editors and friends – and this is AFTER it’s been through other people and sent out to publishers for – because yeesh. I’m still kinda embarrassed about what I sent out to several editors before this one took the chance on me. Editors are a good, good thing. The editing process is not glamorous. It’s not at all fun – not like that first blush of a new story or a new set of characters – but it’s a necessary thing. My goal is to make the FACE less and less going forward, but I also don’t want to be solely responsible for brilliance. It’s just too much of a burden, and by having good editors (and friends) involved, the story is stronger than I could’ve made it on my own.

So listen to your editors. They’re like Mothers. They know what they’re talking about, and they know what’s good for you, and just maybe help make that 30/70% ratio will skew higher.

Bio: Rhonda Eudaly lives in Arlington, Texas with her husband, and two dogs. She’s ventured into several industries and occupations for a wide variety of experience. She has a well-rounded publication history in both fiction and non-fiction many of which can be found on www.RhondaEudaly.com.

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Cooking with Cat:
Steamed Pork Buns are the Food of the Gods
by Travis Heermann

Back when I was living in Japan, about 2003-2006, one of the foods that I fell in love with was nikuman 肉まん, steamed pork buns. They could be found in any convenience store, and they made a great meal for someone who didn’t feel like cooking.

They come with various fillings: pork, beef, chicken, shrimp, veggie, even sweet custard. They are particularly comforting when the weather turns chilly and they’re all steamy and warm.

I was planning a vacation to Japan with the family in March 2020. We’d been planning it for years, and it would have been the first time I’d been back since returning to the States. I was excited to show my family, whom I didn’t have then, all the sights.

A secondary reason for going to Japan was professional, as I was in the midst of writing Tokyo Blood Magic, the first volume of my Shinjuku Shadows trilogy. I wanted to visit some important Tokyo locales, refresh my memory, gather some inspiration, but it was not to be.

As you might guess, COVID-19 derailed that, four days before wheels up for Tokyo. I was crushed, and nine months of isolation has not done much to help that state of mind.

Nevertheless, writing the book did assuage some of my disappointment, as I spent a lot of time in Google Street View, walking virtually around the streets of Tokyo. Writing the book was a fun way to reminisce, and also learn about places I didn’t get to visit while I was living there, such as Shizuoka, Ginza, and Roppongi.

There’s a scene in Tokyo Blood Magic where our hero, Django Wong, a ninja warlock, has his bacon saved from a very dangerous monster by a wisecracking alley cat, known only as Cat. Cat, however, is far from normal, and it’s not clear exactly what he is until Book 2, Tokyo Monster Mash.

Amid snarky repartee, Django and Cat venture into a convenience store for some post-fracas grub, where nikuman becomes a big part of their bonding. Cat becomes Django’s supernatural sidekick.

So in this Year of a Thousand Cuts, I wanted some comfort food for the Virtual Book Launch Party, which my wife and I put together over Zoom a couple of weeks after Tokyo Blood Magic was released. So I made some nikuman, and this video tells the tale so much better than text.

This recipe is adapted from Japanese measurements. Credit for the original goes to Namiko Chen.

Nikuman, Steamed Pork Buns

Video: Cooking With Cat ““ Nikuman

INGREDIENTS

DOUGH

• 2 1/3 cups all-purpose white flour, plus more for dusting
• 2 scant Tbsp sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp instant yeast
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc.)
• 2/3 to 3/4 cup water

FILLING

• 2 shiitake mushrooms (without the stems), finely chopped
• 1/2 cup water
• 1 green onion/scallion, finely chopped
• 4 leaves cabbage, finely chopped
• 1 tsp kosher/sea salt
• 3/4 lb. ground pork
• About 1 Tbsp grated fresh ginger
• 1 tsp sugar
• 1 Tbsp sake
• 1 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp potato starch/cornstarch
• freshly ground black pepper

INSTRUCTIONS

1. First, we make the dough. Put all dry ingredients in a large bowl (flour, sugar, salt, baking powder, yeast). Add oil and mix. Once the oil is thoroughly mixed in, slowly add the water while mixing. Mix until incorporated.
2. Flour your hands and knead the dough into a ball. If the dough is too dry, add a tablespoon or two of water.
3. Sprinkle a smooth surface with flour, move the dough onto the surface, and knead for 10-15 minutes. If the dough is too sticky, sprinkle it with a little flour. After 10-15 minutes, dough should be smooth and silky.
4. Form the dough into a ball. Grease the bottom of the bowl with neutral flavored oil and put the dough in the bowl. Cover with plastic wrap and put it in a warm place to rise for about an hour, until the dough doubles in size.
5. Meanwhile, it’s time to make the filling. Remove the thick stem parts of the cabbage leaves, then chop them finely. Sprinkle 1 tsp of salt onto the chopped cabbage. Massage the salt into the cabbage. This will begin to draw out cabbage’s moisture. After about ten minutes, squeeze the excess moisture out of the cabbage.
6. Add pork, mushrooms, and scallions to another bowl.
7. Squeeze the excess moisture from the chopped cabbage, then add it to the pork mixture.
8. Add ginger, sugar, sake, soy sauce, toasted sesame oil, and starch. Sprinkle on some fresh black pepper to taste. Mix well. Cover and refrigerate until dough is ready.
9. When dough has finished rising, divide the ball in half. Roll each half into a log shape, then cut each log into five pieces. Then cut each piece in half.

Note: If you like big buns, and you cannot lie, you can cut your dough into larger sizes and use more filling for each one.

10. Lightly dust the balls with flour, cover them loosely with a damp cloth, and let them rest for ten minutes. (In the video, I missed this step!)
11. Roll each ball into a flat circle about five inches in diameter.
12. Cut twenty squares of parchment paper, about 3″ x 3″.
13. Take a circle of dough and place 1 1/2 Tbsp of filling in the center.
14. Fold the dough into a pouch around the filling. It works well to hold the pouch closed with thumb and forefinger while folding up the next bit of dough. First, it will resemble a taco, then a crab rangoon. As you fold in the corners of the “crab rangoon, ,” you’ll end up with a little pouch. Then pinch these corners together and give them a twist to seal the bun. Put each bun on a piece of parchment paper.
15. Cover the finished buns with plastic wrap and let them rest for 20 minutes. (In the video, I missed this step, too.)
16. Prepare a steamer with boiling water. Put buns in steamer, about 2″ apart. They will swell during steaming process. Steam for 10-15 minutes, (10 for small buns, 15 for large ones).
17. Enjoy!

The result: they were delicious.

The texture of the bun was a little bit off, maybe because I missed a couple of steps with letting the dough rest. Another reason might be because I live in the Denver area, and altitude can certainly affect cooking and baking in unexpected ways, which I didn’t account for in my procedure.

Cooking is much like magic and writing. A little here, a little there, bits and pieces of accumulated experience and creative wisdom.

I hope you’ll give this recipe a try for yourself. If you do, let me know how it goes. Going into the Winter of COVID, maybe we’ll all need a little more comfort food.

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Bio: Freelance writer, novelist, editor, and screenwriter, Travis Heermann is the author of nine novels, including Tokyo Blood Magic, The Hammer Falls, The Ronin Trilogy, and others, plus short fiction in Apex Magazine, Cemetery Dance, and many more. His freelance work includes contributions to the Firefly Roleplaying Game, Battletech, Legend of Five Rings, and EVE Online.

Find out more at travisheermann.com or follow him on Twitter @TravisHeermann.

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