Before anything else, I’m thrilled to announce my Learning How to Learn Fiction series is shared in The Book Designer’s 101st Carnival of the Indies! If you don’t subscribe to their blog, I highly recommend it. Lots of valuable info for the self-publishers out there. On to week eight…
And the beat(ing) goes on. I did even worse than last week: Only averaged 530 words a day.
23,000 words divvied up among six short stories. 14,000 words for the first novel. 3,600 words for the blog. A grand total of 40,600 words… …all in the month of January. I gotta say, when you eat the elephant a chunk at a time, it’s amazing what you can get down. Here’s to hoping I can maintain this pace moving …
“Whether you think you can or whether you think you can’t, you’re right.” Henry Ford Your brain is plastic. No, not necessarily made of plastic (though sometimes I wonder about my own…), but it has the same properties. It can stretch and compress throughout your lifetime, which, believe it or not, is a process that has only become widely accepted by neuroscientists in …
I usually start with the food, but I figure since most of you are probably more interested in the writing vs. whatever I’m shoving down my gullet, you’d be better served if I rearranged things. 🙂 This week saw me averaging a little over 1,400 words a day. I started out focusing on my novel but spent the past couple …
“But the artist must employ the symbols in use in his day and nation, to convey his enlarged sense to his fellow-men. Thus the new in art is always formed out of the old.” Ralph Waldo Emerson, Art Before we begin, I want to point out that everything I plan to highlight in Learning How to Learn Fiction has been said before. I’m not …
This week’s recipe can be found here: Hoisin-Glazed Pork Belly and Five Spice Mashed Sweet Potatoes. I left out the greens, forgot the five-spice, and (*gasp*) had no wine. But this came out wonderfully. As I type this, the scents of salty Asian flavors–soy sauce, fish sauce, hoisin–combined with sweet molasses and brown sugar slathered on fatty pork belly have …
This post has been migrated to a permanent page with links to subsequent articles. Go here to check it out! -Phillip
Saturday was eaten up by traveling and lots of family time when we visited my parents, so I went for something pretty simple today — Baked brie with a grape chutney. I found the recipe in a Costco magazine we get delivered and said, “Hey, that looks good.” And then I said, “Oh, and I’ve never baked brie.” Perfect.