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The Falcone Report
I’ve spent the last month digging out of more snow than I can really remember, but such is life in the Great White North. It did give me a chance to break out my snowshoes though, so that was a fun way to burn a few more calories.
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March is where the rubber hits the road on really investing in your New Year’s resolutions, so I hope that you are all eating better/exercising/writing as much as your inebriated December 31st selves thought that you would.
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I’m dipping my toe back into some short form writing and I’ve been posting some articles on creative productivity over at Medium. It’s been interesting to have a bit of a laser focus on a subject that I’m passionate about. If this turns your crank, then head on over to www.medium.com and give my name a search. (You will need to sign up, but there is a free version of the membership).
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It has been a long-held maxim of mine that every writer needs a monster manual. Even if you don’t play Dungeons & Dragons, it is a great resource for ideas, inspiration, and a book of monsters is just really always cool.
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Revamped for 2025 to accompany the newly tweaked Player’s Handbook and Dungeon Master’s Guide that were released last year, this new manual features over 300 different beasties with background descriptions, tale-of-the-tape stats, and beautiful artwork.
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Andrew and I put on our tuxes and stroll down the red carpet once more as we discuss the 10 films nominated for best screenplay.
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The Studio has a bunch of fun projects set up for 2025 and we can’t wait to share it all with you. Keep an eye open here https://raidpress.com/ for more info.
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3/4 oz scotch (don’t go too peaty though)
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Add the ingredients to a shaker and shake well with ice. Garnish with an orange peel.
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The cocktail was first included in the Savoy Cocktail Book by Harry Craddock in 1930. As with many cocktails of that era the inventor may or may not have been Harry, but it is most likely inspired by the Rudolph Valentino film of the same name. The 1922 movie saw Rudy V as a bullfighter and as they say, the rest is history.
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Over the years this has become a bit of a fun Oscar Night drink. It can be a bit on the sweet side, but the scotch helps temper that a bit.
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I’m always looking for feedback on this newsletter. What kinds of things do you want to hear from me? Let me know here.
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