Beth Cato's Blog, page 107

#TwitterFiction Tomorrow!

The #TwitterFiction Festival is ongoing through May 15th! My slot is tomorrow, Wednesday, from 11am-1pm Pacific Time (2pm-4pm Eastern). You can look up other time zones, too.

It’s very easy to follow along live. My Twitter account is public so you don’t need an account to read along. I’m doing two things: posting poems (with some repeated in graphic form), and also posting tweet-sized stories designed to act as story or creative prompts. Be inspired! Posts will go up every few minutes and the subjects are diverse.

The good news is that this is Twitter and if you can’t follow along live, that’s no big deal. The whole archive will be on @BethCato and will also be on TwitterFiction.com.

I hope some of you will follow along and retweet your favorites! I’m excited to see what will happen.

Sunday Quote extends Happy Mother’s Day wishes

“Fantasy is hardly an escape from reality. It’s a way of understanding it.”

~Lloyd Alexander

An interview with Josh Vogt

Today I welcome author Josh Vogt. He has two very different novels releasing soon–when he debuts, he debuts with style! Be sure to check out his website, too, as he has created a phenomenal resource for writers at any stage in the process.

- Your debut novel is set in the Pathfinder world. What was that submission process like?

I started out simply wanting to get involved with RPG writing, so, after having some pro sales, I sent samples around to various game developers and publishers. James Sutter, Paizo’s head editor, liked my work and ended up buying a couple short stories from me: The Weeping Blade and Hunter’s Folly. After that, he asked if I wanted to pitch a novel, which involved a pretty in-depth outlining and approval process—but it all worked out in the end!

- How much reading and research was involved to ground you in Pathfinder?

I read at least 15 of the other Pathfinder Tales novels, partly to figure out what other authors had been doing in that world. I also scoured dozens of manuals and supplement guides to give myself a firm base. Since I’ve been a gamer most of my life, I was already somewhat familiar with the setting, but I definitely had to brush up in a lot of areas. Fortunately, James was quite helpful in offering suggestions if I ever got stuck on a particular plot point.

- What’s FORGE OF ASHES about?

It focuses on Akina, a dwarven barbarian who returns to her mountain home after fighting abroad for a decade. But when she discovers her family has been disgraced and her mother has disappeared into the deadly tunnels beneath the city, she sets out to find out what really happened in her absence–which crosses her path with plenty of monsters, magic, and mayhem!

- I love that your main character is a female dwarf. Was writing that perspective as fun and intriguing as it sounds?

Absolutely! I enjoyed exploring dwarven culture through her eyes, since she’s a bit of an outsider in her own home when she returns. People have certain expectations of her, or expect her to act a certain way given her instinctively violent nature, but it was fun to discover the other facets of her character beyond the fight scenes and usual dwarven stereotypes.

- Now, you have quite a year ahead as you also have two novels forthcoming from WordFire Press. Can you share more about the first book that comes out in May? Is it set on Earth?

It is on Earth, yes. The title is Enter the Janitor, and it’s the first book in my dark humor urban fantasy series, The Cleaners. In Enter the Janitor, Ben is a janitor who works for a supernatural sanitation company that keeps the world clean and safe from “Scum.” His latest job involves tracking down an imbalance between Purity and Corruption that could wipe out whole cities while also keeping his new, germaphobic apprentice alive.

- “Supernatural sanitation.” I can’t help but grin when I read that. What inspired this?

It was one of those little “mind shifts” I occasionally have when brainstorming new ideas. I read a lot of urban fantasy, where you’ve got wizards as detectives or secret societies of occult government agents and whatnot. But then I wondered what if a wizard or mage took a different career path…as a janitor or maid or plumber? They could easily infiltrate almost all of society, protect us from magical threats behind-the-scenes, and still have their staffs and wands in the form of mops and squeegees. Once I got to thinking about it, everything fit quite naturally.

- What’s an average work day like for someone in the supernatural sanitation field? I hope they make more than minimum wage…

There is actually a good deal of grunt work for your average Cleaners employee. They keep up the appearance of normalcy by tending to public bathrooms or providing in-home maid services, all the while alert for threats from Scum and other nasties that want to corrupt the world and everyone in it.

- Do you have preorder links for your books? Please share!

Sure thing! Here are two for Forge of Ashes at Paizo and on Amazon.

Enter the Janitor will have preorder links soon!

- You have a fantastic collection of helpful links in your Writer’s Toolbox. What is some of your favorite advice for writers who are just starting out?

Don’t stall out on any one project. Get your story written, even if it’s not the best first draft. Then, as you revise and polish that draft, start also working on the next story. Always be moving forward so you don’t get stuck with an unfinished manuscript that just gets the first few chapters reworked every so often.

- I have to ask… what is your favorite type of cookie?

Mint chocolate flavored of any size or shape!

- Is there anything else you want to add?

Sure! I’ve got a little YouTube channel I’ve been slowly, but steadily fleshing out with videos from various events, conventions, or just me talking about the writing adventure I’m on. Folks can often find news and updates there, plus snippets of panels or presentations I’ve done.

- Thanks for dropping by, Josh!

About my guest: Josh Vogt has been published in dozens of genre markets with work ranging from flash fiction to short stories to doorstopper novels that cover fantasy, science fiction, horror, humor, pulp, and more. His debut fantasy novel, Forge of Ashes, adds to the RPG Pathfinder Tales tie-in line. WordFire Press is also launching his urban fantasy series, The Cleaners, with Enter the Janitor (2015) and The Maids of Wrath (2016). You can find him at JRVogt.com or on Twitter @JRVogt. He’s a member of SFWA as well as the International Association of Media Tie-In Writers.

Bready or Not: Lemon-Basil Vinaigrette with Spaghetti Squash

It’s getting hot (ugh) but that also means it’s time for light, fresh salads and pasta dishes. Today that means two recipes: lemon-basil vinaigrette and an easy technique to make spaghetti squash in the microwave.

Last summer I planted some basil. The basil apparently really liked the Arizona heat, and it grew huge and I had to keep making pesto and figure out other recipes to utilize it.

This quick dressing became a favorite because it made a reasonably-sized amount and was great with both spaghetti squash and salads. This would be great tossed with any pasta, too.

The pictures I have here show that I used it to make a modified caprese salad. I heated up my squash, mixed in the vinaigrette, heated it some more, and then topped it with fresh mozzarella and cherry tomatoes. All kinds of mix-ins would be great with this dressing.

If you don’t have fresh basil handy, I bet this would be great with some jarred pesto, too.

Vinaigrette modified from My Recipes.

Bready or Not: Lemon-Basil Vinaigrette





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A perfect summer vinaigrette to use on pasta, spaghetti squash, salads, or most anything else.

1 cup firmly packed fresh basil leaves
1/4 cup extra virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 garlic clove, minced

Place all ingredients in food processor or blender and pulse a few seconds, until blended. Store in the fridge and use on pasta, spaghetti squash, sandwiches, or salads.

OM NOM NOM!

Preparation time: 5 minutes


Total time: 5 minutes

 

Bready or Not: Easy Microwave Spaghetti Squash





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Quickly and safely cook spaghetti squash in the microwave.

1 large spaghetti squash, 2-3 pounds

Wash and dry the squash. Very carefully stab with a knife to penetrate the surface every few inches.

Place the squash on a microwave safe plate and cook in microwave on normal heat for 7-9 minutes, depending on size. Remove from microwave--the plate will be hot--and set on counter to cool at least twenty minutes.

Use a large knife to cut the spaghetti squash lengthwise. Be cautious of escaping steam. Let the opened squash sit out a while more to cool.

Use a spoon to scoop out the seeds, then use a fork to shred the squash itself. Store in fridge up to five days. Use in various dishes as a pasta substitute and heat up the squash in the oven or microwave.

OM NOM NOM!

Preparation time: 5 minutes

Cook time: 7 to 9 minutes

Total time: 1 hour

 

Locus Awards Nominee

Something crazy happened yesterday. The Locus Awards nominees were announced. The Clockwork Dagger is one of five books in the Best First Novels of 2014 category.

These awards are among the biggest honors in genre fiction. For my book to make the shortlist… I’m gobsmacked. Right now I’m trying to finagle things so that I can make it to the Locus Awards Weekend in Seattle coming up in June. If you’re going to be there, let me know!

THANK YOU to everyone who has read and spread the word about my book. You people are awesome.

Sunday Quote readies for the full moon

“Start writing, no matter what. The water does not flow until the faucet is turned on.”

~Louis L’Amour

Over at the SFWA Blog

The Science Fiction & Fantasy Writers of America is celebrating its 50th anniversary this year. I first found out about the group as a teenager, and well, joining it was a wistful dream for many years. I talk about that in full detail today over at the SFWA Blog. Check it out!

Guest post: M. Darusha Wehm with Books and Bread

I’m excited to host M. Darusha Wehm as a guest today. She’s the author of Children of Arkadia from Bundoran Press, just released on April 28th, but she’s not just here to talk books. Oh no. She’s here with a BREAD RECIPE. I’ll let Darusha say it best…

 

Children of Arkadia follows three generations of humans and AIs participating in an audacious experiment — to create a just and free society in an orbital space colony. The book is, in many ways, utopian science fiction. The Arkadians are literally trying to build a better world. Of course, it’s not that simple, and this story revolves around how people can (or can’t) resolve the inherent conflict between competing views of what doing the right thing actually entails. And, of course, how they are going to feed themselves.

Arkadia is a mix of high-tech and rural living. Farming is the chief concern of most of the people — human and AI — and even those not directly participating in growing food are, to some extent or another, foodies. Among the human population, at least, everyone needs to eat.

There is no commerce on Arkadia, but there is trade. Chen Wu is one of Arkadia’s volunteer bakers and he doesn’t think of himself as lazy — he’s efficient. He makes a lot of bread, so he does it the easy way: by letting time do the work.

 

Chen Wu’s Seed Loaf

Ingredients

4 cups flour

1 tsp salt

1/2 tsp yeast

2 cups water

1/2 cup seeds (flax, sunflower, chia, sesame, whatever)

Instructions

Add all the dry ingredients to a large bowl and stir them up.

Add 2 cups of warm water, mix until you get a damp, doughy ball. You can do this all with a wooden spoon, there’s no need to knead! Cover with a cloth and let it sit overnight.

The next day, pour the dough into a loaf pan and bake at 220C/425F for 40-60 minutes.

This seed loaf is my real-life everyday bread, using 3 cups of white flour, 1 cup of whole wheat and flax seed or meal. I’ve let the dough sit for more than 24 hours and as little as 8 hours. Longer is better, but the bread has always turned out.

You can use more or fewer seeds; I wouldn’t go with more than a cup, though.

This recipe is based on Jim Lahey’s No-Work Bread, from How To Cook Everything.

 

Bio:

M. Darusha Wehm is the three-time Parsec Award shortlisted author of the novels Beautiful Red, Self Made, Act of Will and The Beauty of Our Weapons. Her next novel, Children of Arkadia (Bundoran Press), will be released April 28, 2015. She is the editor of the crime and mystery magazine Plan B.

She is from Canada, but currently lives in Wellington, New Zealand after spending the past several years traveling at sea on her sailboat. For more information, visit http://darusha.ca.

Publisher’s Blurb:

Children of Arkadia

Kaus wants nothing more than to be loved while its human counterpart, Raj Patel, believes fervently in freedom. Arkadia, one of four space stations circling Jupiter, was to be a refuge for all who fought the corrupt systems of old Earth, a haven where both humans and Artificial Intelligences could be happy and free. But the old prejudices and desires are still at play and, no matter how well-meaning its citizens, the children of Arkadia have tough compromises to make.

When the future of humanity is at stake, which will prove more powerful: freedom or happiness? What sacrifices will Kaus, Raj, and the rest of Arkadia’s residents have to make to survive?

For more information, click here or go directly to Amazon to order.

Four and a Half Stars!

Oh my! RT Book Reviews gave The Clockwork Crown a whopping 4 1/2 Stars!

This sequel to Cato’s amazing steampunk adventure The Clockwork Dagger has all the imagination, treachery and nonstop thrills of the first. Magical healer Octavia Leander is both fleeing assassins and hunting for answers regarding the transformation she appears to be undergoing. Just try catching your breath as this electrifying tale races across exotic lands in a desperate quest to find the truth and stop a potential apocalypse. Cato and steampunk fantasy are truly an excellent match!

You can read the full review over here–it is spoilerish if you haven’t read Dagger yet.

Bready or Not: Lemon Bars

I present to you one of my favorite stand-by recipes, one of the first that I mastered as a newlywed.

I originally featured this recipe on Bready or Not back in 2012. I didn’t have as many blog readers then, and my pictures sucked, so I decided it was time to share the recipe again. It’s worthy of the repeat.

There’s a lot to love about the recipe. It’s quick and easy to make. Lemon or yellow cake mix forms the base; there’s no major taste difference between the two. You get to smash up crackers, which is fun.

Cake mix and cracker crumble.

The resulting taste is a mix of lemon, a touch of sweetness, and saltiness, and it works so well. I’ve tried other lemon recipes that have a thicker custard layer, and they don’t keep or travel well. These do. They should be chilled, but they remain solid to pack in a lunch or to bring to a potluck.

Smooth mix of condensed milk, lemon juice, and egg yolks.

These are really the perfect summer dessert. Lemony, sweet, salty. Cool to the tongue.

Plus, they are pretty–ah, the pictures turned out so much better this time around! See? These lemon bars are downright photogenic AND delicious.

Originally posted on Bready or Not in 2012; based on recipe from a Real Lemon juice advertisement.

 

Bready or Not: Lemon Bars





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Easy and portable lemon bars made using a box of cake mix.

1 package lemon or yellow cake mix
1/2 cup (1 stick) butter, softened
1 egg
2 egg yolks
2 cups finely crushed saltine crackers (note: this is a whole sleeve of crackers)
1 (14 ounce) can of sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice

Get out a jelly roll pan and line it with parchment paper. This will make clean-up a breeze.

Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. Use your fingers to mush it as evenly as possible.

Bake 15 to 20 minutes or until golden.

With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.

Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.

OM NOM NOM!

Preparation time: 15 minutes

Cook time: 45 minutes, divided

Total time: 1 hour, plus cooling time