Non-heroic short story: finished. Final word count (pre-edit): 6,660 words. That's not ominous or anything.
I'm becoming concerned with Scylla and Charybdis that my mindset is too archaic for science fiction. I'm an old-fashioned girl: I don't like the constantly-plugged-in aspect of iPhones, cellphones that can cook omelettes for you, etc - I don't even understand the appeal. I think that has been reflected in my treatment of connectivity in my societies. You can be effectively linked twenty-four-seven with a device the size of a dot. However ... a lot of people opt out of being publicly accessible.
I honestly think is realistic: after some decades (maybe a century?) of continuous connectivity, it's going to get wearing, and my personal take is that the trend will swing back towards deconnectivity as a way of re-establishing private space. But maybe this is hopelessly old-fashioned. I just don't know.
I should've written this novel two decades ago when this wasn't even an issue, I think.
I'm midway through my Journal rewrite and I just want to say again that I love Razentis. He's such a thoroughly odd man. Fear a savvy politician who has nothing to do except amuse himself.
Quotes, musings, tidbits and news from speculative fiction author Lindsey Duncan - click over to This Site for her website.
About Me
- Lindsey Duncan
- I'm a professional harp performer, chef / pastry chef, and speculative fiction writer from Cincinnati, Ohio. My contemporary fantasy novel Flow is available from Double Dragon Publishing, and my science fiction novel Scylla and Charybdis is now out from Grimbold Books. I've also sold a number of short stories and a few pieces of speculative poetry. I write predominantly fantasy, usually epic and/or humorous, with some soft science fiction. I play the traditional lever harp with a specialty in Celtic music - but I also perform modern and Renaissance tunes. And yes, you read that right - I have a diploma in Baking and Pastry and an Associates in Culinary Arts and am currently working in the catering field at Kate's Catering and Personal Chef Services (Dayton, KY). I am a CPC (Certified Pastry Culinarian) and CSW (Certified Specialist of Wine).
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