IN THIS MONTH'S ISSUE: NaNoWriMo 2020 Amazing Rejection Latest Read Zahra's Earth-Friendly Tip My Personal Gossip |
|
|
It's National Novel Writing Month! #NaNoWriMo2020 During NaNoWriMo, writers of all levels and genres prioritize writing with the goal of writing 50,000 words in a month. That's 1,667 words a day. Participants earn badges, connect with other writers (buddies), and receive lots of support and encouragement along the way. I have one friend who hit the 50,000-word mark 8 years running—and each of those drafts were developed into books that went on to be published. I've earned three NaNoWriMo completion certificates over the years. None of my drafts resulted in a published book. Then again, none were drafts of children's books. What I did accomplish was proving to myself that I could write a novel-length story. The process also helped me grow as a writer. |
|
|
Querying your heart and soul—or book for those who aren't writers—is an emotional, long, frustrating process. Often writers receive form rejections. Combined with feedback from critique partners and workshop presenters, a writer often finds themselves questioning their talent and life goals. That's why I'm sharing my latest rejection with you. |
|
|
In the midst of second-guessing what I wanted out of life as a person and whether or not I have a shred of talent as a writer, I was told by an editor at a publishing house that my "writing is excellent." That one line in that one rejection email filled my sails and reaffirmed that I'm on the right path. I just need to keep moving forward! So, thank you Hannah. I appreciate the feedback! |
|
|
LATEST READ During the SCBWI-Carolinas virtual conference, I attended two workshops that featured author Sheila Turnage. She presented as part of a panel of writers at the beginning of the conference. Then she headlined a workshop. I was mesmerized both times. In addition to being completely relatable as a writer (she's nagged by her characters to make plot changes, too!), she was inspirational as a presenter. And she writes middle grade novels. |
|
|
I texted Hubby her name and the title of the book she talked about in her session. The next day, I started reading Three Times Lucky. Set in Eastern NC, it's a fun who-done-it from the perspective of a couple of rising sixth-graders in a small, rural town near the river. |
|
|
I'm not done reading it, but I already highly recommend it. And I can't wait to read more of Sheila's works! |
|
|
ZAHRA'S EARTH-FRIENDLY TIP |
|
|
Zahra, the main character in my middle grade novel works in progress (WIPs), found out from her best friend Danni, a human, that we love our food during the holidays. Did you know that food production and consumption has a negative impact on the environment? But we still need to eat, right? |
|
|
Of course! Knowing cutting down on meat dishes and processed foods can help, Zahra asked me to share my mom's zucchini "meat" ball recipe. It makes a great side dish or hors d'oeuvre for holiday gatherings. And, since it's a "meat" recipe, you could conceivably create a zucchini "turkey" or "ham" with the mixture if you were so inspired (just make more and shape it into your favorite holiday meat). Ella's Zucchini Meatballs |
|
|
You'll need: - A couple of zucchinis
- Bread crumbs (Mom always made hers from stale bread, but you could buy them)
- Italian herbs (basil, oregano, rosemary, thyme, salt, pepper, parsley, paprika—whatever you like)
- Garlic (I'd use about 6 cloves to a full bulb, but we love garlic)
- Egg (one per 2 zucchinis used)
- Olive Oil
- Marinara if you want to simmer the baked zucchini balls in sauce like in the photo above.
Special Note: My recipes don't have precise measurements. Like Mom taught me and her Sicilian grandfather taught her, cooking is about taste, smell, how it looks, and heart and soul. It's about using what you have on hand. It's also trial and error. And the food, while usually delicious, is never quite the same each time. And if we mess up and it's awful, we just order a pizza. No harm done! |
|
How it's done: - Shred your zucchini, put it all in a thin cloth, cheese cloth, or sturdy paper towels, then squeeze all the water out.
- Put shredded, drained zucchini a big mixing bowl.
- Add about a half a cup of bread crumbs per zucchini.
- Mince or finely chop garlic and add it to the mixture.
- Add your herbs to taste (if you measure, maybe a couple of teaspoons per herb per zucchini used, except the salt and pepper—you only need a dash of each of those)
- Add the eggs
- Mix with thoroughly then form balls (or a "turkey" or a 'ham")
- Place the balls (or 'turkey" or "ham" on a baking sheet lined with parchment paper & oiled with the olive oil.
- Bake at 350 degrees for 15 minutes, flip the balls, and cook another 15 minutes.
- If you're making a "turkey" or "ham" or "loaf" of some sort, baste with olive oil and bake about 30-40 minutes.
|
|
|
This fall has been chock full of mushrooms. That I'm mesmerized by them may offer a glimpse into what inspires me to write middle grade magical realism. It's difficult for me to see a closeup of a mushroom and not imagine all the tiny creatures that might use it for shelter, food, or clothing. |
|
|
As mushrooms popped up in my yard, mushroom photos began filling my Instagram feed. By the third "Mushrooms in My Yard" post, my son suggested I find something else to photograph. He follows me on Instagram and was getting tired of all the mushroom photos. Not many middle-age parents can say their 20-something sons follow them on social media, so I decided to back off on the mushroom posts. Then it rained. More unseasonably mild weather followed. That led to more mushrooms. I took a photo. I thought about my son. I took a few more photos. Then I posted the new mushrooms on Facebook. My son almost never checks Facebook. |
|
|
|
|
