My work on The Tempest finished just a few short weeks ago, but already the next translation project has landed on my doorstep. This time another Shakespeare, translating the bastardized bard back into English for Mokwha’s matador themed take on the Scottish play.
Today I had my final big feedback meeting on my series of children’s books, we’re by no means finished, but all five books are pretty much set and my editors (and their bosses) are happy with them. There may be small changes to come and I’ve still got to work with my composer and illustrator to get the music and pictures I want to tell my tale, but we’re on the home stretch when it comes to the storytelling itself.
It feels a little bit strange to have this all under my belt and approved. I’ve started many stories and never reached my goal, but this time I know I’m heading towards completion and that’s an amazing feeling. The books won’t be out till later next year, but I’m proud of myself to have sat down and written the damn things. I’m celebrating with baked pasta and beer tonight and then tomorrow it’s back to work on other projects.
As for my book series - from here on out the fun begins…
Thanks to my new favourite Korean tv programme (see previous post), I’ve finally confirmed that the bright green thing hiding in my salad at the OKitchen a few weeks ago was indeed Samphire. In Korean it’s called 함초 and if you search for that you may get references to glasswort which will hopefully lead you to here.
Mmmh… delicious samphire… now I just need to find some good Korean restaurants that specialize in it. Any recommendations?