I am now the proud owner of an ISBN of my very own.  Actually none of that previous sentence is true since the aforementioned ISBN that’s attached to the yet-to-be-published (or finished, truth be told) Insiders’ Guide to Richmond is a work-for-hire project, so I don’t own a vowel, much less a number associated with it, but Amazon and Barnes & Noble and all the rest are listing the book as an actual  book that will actually be published Sept. 1, so they must know more about the work habits of my editors than I do.  ISBN-13: 9780762760206. Such a nice number.

The disconcerting thing about being named Maureen Egan is that an unsuspecting reader could think I wrote Healthful Quantity Baking by Maureen Egan and others, Chocolate Cherry Tortes and Other Lowfat Desserts and Low Salt, Low Sugar, Low Fat Desserts. That doesn’t sound like me at all. That other Maureen Egan could ruin my reputation before my next book comes out: Really Bad for You, but Damned Good Baking in Large Enough Quantities to Kill Everyone You Know. I just did some baking last night, ostensibly to welcome friends back to our neighborhood, but really so I could shove oatmeal chocolate chip raisin bars into my mouth for breakfast. With fruit on the side, it’s almost not the worst thing I could have eaten, except that as of yet, I haven’t gotten around to the fruit.

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