However, for the past month or more I’ve been buried in re-writes. That’s where those dashed-off early pages get lovingly revised. I’m working on a series, which requires a lot of revisions to make sure the overall story arc holds up and that I don’t mix up my facts from one book to the next.
And much as I do enjoy the revision process, (I
truly believe good writing is re-writing) I found myself getting antsy to
‘write new’. To stare down and master
that empty page. To add up my word count
every day.
This is a writer-ly exercise which is imminently satisfying when all is going well, and rife with disappointment in the event of a stall. None-the-less, high numbers or low, that word count is proof positive that I am being productive every single work day.
Years ago, I used to work on more than one book at a time. Since mornings are my best time to create fresh, I would work on a first draft at that time. After a short break for a walk and a bite to eat, I would settle in with my editing pencil to revise a different book in the afternoon. (Notice the lack of distractions with social media in those good old days.)
How could I have forgotten how well this process
suits me? Easy! I got caught up in the
‘finish-the-book-fast’ mentality of independent publishing.
So, I took a breath and revisited the system that
works best for me. My muse is far
happier. The creative right brain is
balanced with the editorial skills of the left brain. Best of all, the books are getting finished
and released at the speed they were intended to be.
Currently I rely
on Kale Quinoa Muffins for the brain food I need in the morning. These are delicious. I whip a batch and freeze them so I can pop
one in the microwave each day to get me fueled up for writing. (gluten free)
Kale (or Spinach) — Quinoa Muffins with
Cheese
1/2 cup quinoa, rinsed, soaked in water for 20 minutes, then drained well
1/2 cup quinoa, rinsed, soaked in water for 20 minutes, then drained well
1 onion, thinly sliced
2 Tbsp olive oil
2 garlic cloves, minced
4 cups fresh baby spinach leaves, or kale, trimmed and cut
finely
1 cup crumbled feta
1 cup shredded cheddar
1/4 cup chopped parsley
4 large eggs, beaten
Combine quinoa with 1 cup water. Boil, then lower heat to
simmer. Cover and cook for 15 minutes. Remove from heat and cool. Cook onion
until it’s translucent in olive oil. Add kale or spinach to onion with garlic.
Season with salt and pepper. Cook till greens are wilted. Let cool.
In a large mixing bowl, combine kale or spinach mix and
quinoa with feta, cheddar and parsley. Pour in beaten eggs. Mix well. Spoon
into muffin pans. (makes 12)
Bake 35 to 40 minutes at 375 F, or until tops are
golden brown. Cool on rack.
Book 1 of my Seven Brides for Seven Brothers series,
BRODY'S BRIDE is available at a special pre-order price of .99. If all goes well with my new-old writing system,
Book 2, Bradley’s Bride won’t be far behind.
To read more about BRODY'S BRIDE or order your copy, go here. https://www.amazon.com/dp/B07SRHCQK8
Speaking of brides, make sure you enter our June contest. It's all about brides and weddings.
To read more about BRODY'S BRIDE or order your copy, go here. https://www.amazon.com/dp/B07SRHCQK8
Speaking of brides, make sure you enter our June contest. It's all about brides and weddings.
To see the gorgeous prizes and to enter our June Rafflecopter, visit our Monthly Giveaway Page:
Or you can click this short link if you wish: http://www.rafflecopter.com/rafl/display/21df08a224/ .
