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STALIN’S HAMMER: All the stuff that happened before World War 3.1.
Thanks to everyone who wrote back to say how much they were enjoying or looking forward to the whole Axis of Time story kicking off again. It shouldn’t…
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John Birmingham
16
The most expensive part is sitting down
I had a realisation in Paris; sit down to eat in a cafe, or a restaurant, and you’re not just paying for the food and the labour that went into it…
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John Birmingham
1
The Axis of Time returns with World War 3.1
It’s been a while since Manning Pope punched the Big Red Button that tore a honking great hole in the fabric of spacetime and dropped a massively…
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John Birmingham
56
Bulgaria’s second shittiest bus line welcomes you!
We’re on our way to Turin for the next week. I has been meaning to write a column on the train but the train was canceled by a landslide. We booked a…
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John Birmingham
9
Hot dogs are sophisticated now. The French say so.
Pulled into an American bar in Lyon for a martini last night and was delighted to find a chili dog waiting to mop up the hard liquor. Went well…
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John Birmingham
9
Ho Chi Minh Food Tour.
Apologies for not posting. Too busy eating. Right now I’m in Paris, so mostly eating pastries and butter. Last week we were in Saigon, which also has…
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John Birmingham
10
A drink at the Continental
Had a walk over to The Continental yesterday to tick off a small bucket list item: a cocktail at the favored watering hole of spies and war…
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John Birmingham
3
Manuscript away.
I sent the first draft of The Forever Dead to Random House about an hour ago. Now I’m dead.
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John Birmingham
8
This close
Apologies for the lack of action here. It’s been all action on the writing front, finishing the first draft of The Forever Dead and getting World War…
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John Birmingham
7
Pre-flight.
Busy week at the keyboard coming up. We catch our flight to Saigon late Friday night, so I want all my deadlines done by Thursday. I might even get…
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John Birmingham
18
August 2023
My Jeep Saga
Guest post, by Jason Lambright.
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John Birmingham
18
I made my first pot of chilli last night.
I've been meaning to get into making chilli for a while because it has such an excellent macro profile. All the protein and all the fibre you co…
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John Birmingham
16
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