Readathon: Wrap-up

Well, it’s two o’clock here, so the 24 hours are up. From the point of view of reading the most number of pages, I should have stuck to YA or graphic novels or something. As it is, though, I continued my reread of Aubrey/Maturin, both from expediency and inclination, and as the hour struck I had finished the last 240 pages of Clarissa Oakes (being on page 16 when the readathon started) and 85 pages of The Wine-Dark Sea. 325 pages is far more than I normally read in 24 hours these days, so I call that a success. With breaks (some of them extended, like when I suddenly decided I HAD to make crackerbread to go with my cheese), I basically read for 13 hours (5 pm to near midnight and 9 am to 2 pm).

1. Which hour was most daunting for you?
Since I opted to sleep at my normal time, none, really.
2. Tell us ALLLLL the books you read!
Clarissa Oakes and The Wine-Dark Sea by Patrick O’Brian
3. Which books would you recommend to other Read-a-thoners?
I’d certainly recommend reading the whole Aubrey/Maturin oeuvre.
4. What’s a really rad thing we could do during the next Read-a-thon that would make you smile?
How about a mini-readalong? It would have to be something short, perhaps a two-three page short story, but wouldn’t it be fun if everyone read the same thing? (Says she who hates short stories…)
5. How likely are you to participate in the Read-a-thon again? Would you be interested in volunteering to help organize and prep?
If it falls on a convenient weekend, certainly I’d participate again. I might even make more of an effort to get closer to 24 hours of reading. It depends a lot on what the rest of the family is doing, however.

As for that crackerbread…

I used the recipe from Trines matblogg, which is similar to one I’ve got written down somewhere. Due to lack of supplies (it was, after all, because I couln’t get to the shops that I had to make it instead of just buying some), I made some substitutions, so my recipe went as follows:

3 dl wholemeal rye flour
1 dl rye meal
2 dl oatmeal
2 dl melon seeds
2 dl pumpkin seeds
2 dl sesame seeds
1 teasp salt
7.5 dl water

All mixed to a sticky «batter», divided on three baking sheets lined with paper and spread (inexpertly) with a spatula to an evenish 2-3 mm. All into the oven (hot air) at 160 degrees Celcius, cooked for ten minutes and then scored to mark rectangular crackers, then cooked for 4 times 15 minutes or thereabouts, circulating the baking sheets ever 15 minutes.

Break up along scored lines and cool on a rack, then eat.

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