I have just handed to Penelope a few additions and ammendments to the final chapter of Twister, and she is busy stitching the whole thing together.
After spending a whole day watching the food channel, it occurs to me that the editing process can be compared to making custard. You start with the manuscript; a gluggy mix of milk, heavy cream, and sugar. This you slowly heat (re-write) before adding egg yolks, or in this case the editorial process. The two are stirred together; adding, suggesting, discussing, and ammending, and the mixture gradually thickens. Any ideas that pop to the surface get stirred in and a careful eye is kept on the temperature to prevent splitting or curdling.
As any good cook will tell you, the process sounds simple, but great skill and patience are required to produce a velvety smooth and glossy custard.
2 cups (500 ml) whole milk
2 cups (500 ml) heavy cream
6 tbsp granulated sugar
1 vanilla bean, scored lengthways
8 large egg yolks