Once I heard back from the paper’s Features Editor that she had received my 300-word submission, I emailed her again to say thank you and that I look forward to hearing from her in a few weeks. I also mentioned how challenging it was to limit the application letter to 300 words and that I would have liked to submit a sample restaurant review for her to consider. FE emailed back and told me to submit the review as well. Woohoo! Now I need to polish it.
If that wasn’t a good enough sign, here’s another one. I was killing some time in Barnes & Noble this morning, waiting to fetch Moose from camp. I felt self-conscious about dozing off in their comfy chair, so I got up and browsed through the bargain rack in front of me. While nosing through the cheapo cookbooks — mostly titles like “101 Things To Make With Campbell’s Soup” (ugh, no) — I found a copy of Ruth Reichl’s Garlic and Sapphires: The Secret Life of a Critic in Disguise. This is her memoir about becoming and serving as the food critic for the venerated New York Times. And, it was marked down from $24.95 to $5.98, less my 10% members’ discount of course. I’ve read about 5-6 pages and have already found several quotes that ring true.
Oooooh, maybe this foodie thing is bashert . . . “meant to be” in Yiddish.