Beth Cato's Blog, page 135
December 31, 2013
Here's how to end the year
Last night I found The Clockwork Dagger is on Amazon in both print and Kindle formats. Release date: September 16th.
It's also on Goodreads and LibraryThing. People are adding the book to their want-to-read lists. People are preordering.
I might have been a little excited about this.
I might have had trouble sleeping.
Yes, there may have even been some dancing around the house and squealing with joy.
It's also on Goodreads and LibraryThing. People are adding the book to their want-to-read lists. People are preordering.
I might have been a little excited about this.
I might have had trouble sleeping.
Yes, there may have even been some dancing around the house and squealing with joy.
December 30, 2013
2013 Goals in Review
A year ago I posted my goals for 2013. In that post, I said:
Um. Yeah.
As a perfectionist, I am bothered by how few short stories (especially longer length stories) I wrote this year, but my brain simply hasn't been up to generating those kinds of plots. I've had books on the brain.
1) Write new novel by June 1st.
Done. I wrapped up Breath of Earth in April and have been editing off and on since.
2) Continue participation on Codex, using Weekend Warrior and other challenges to hone my writing; also use the site for critiques.
Done, to a small degree. In the past I have sent out just about everything I wrote for those contests and this year I sent out very little.
3) Continue to send out short submissions, always having at least ten stories and/or poems in circulation. Send to pro markets first.
The only reason I succeed in this goal is because of the number of poems I have out. Last year I had 10-15 stories out at all times. Now it's been staying under five most of the time. I did have as many as 50 poems out at one point this year.
4) Participate in Write 1 Sub 1's Light Ray option and write at least one new story and poem a month, and submit both within the month.
Done, though I did let the poetry requirement slide during the summer. I had so many poems available to send that I didn't have any more markets.
5) Aim for another essay publication in a major anthology like Chicken Soup by sending out a minimum of three non-fiction stories during the year.
Done. More importantly, I had four acceptances from Chicken Soup this year!
7) Continue to participate in 50book challenge, LibraryThing, and Goodreads, reading at least 50 books during 2012 and posting reviews for all.
I'm very close to 100 books and I hope to push past that by the end of the year.
8) Maintain my professional website and promptly update with any publication news, and update my blog at least three times a week.
I haven't posted at least three times a week, but that's okay. Novel work has to come first.
9) Attend Worldcon in San Antonio August 29th through September 2nd.
Done. And what an amazing time it was. COOKIE BRIGADE!
10) Don't give up. I've come a long way in the past year and there's plenty of mountain left to climb. If tired of climbing, use dynamite.
This isn't so much a goal as it is a mantra. It's a good way to end my goal list every year, I think.
Notice that there's no "get a book deal" goal on there. Why? Because I figured that putting that on there set me up for disappointment. That was a dream, not a goal--not something I could directly control. Yeah, it's a weird mental-semantics thing.
Now the dream has come true, and the biggest goal of all doesn't even fulfill a line on my 2013 goals list. Heh.
In a few days I'll post my goals for 2014. Expect some changes, as my priorities have changed...
This year will be an odd convergence for me. See, my birthday is on the 13th of January, and I've always regarded 13 as my lucky number--and favor odd numbers overall. 2013 looks auspicious, just from a number standpoint, and then there's the fact I turn 33 this year. Odd and odder! Yep, that describes me pretty well.
I know better than to believe in horoscopes and the like, but I can't help but hope this will be a lucky year.
Um. Yeah.
As a perfectionist, I am bothered by how few short stories (especially longer length stories) I wrote this year, but my brain simply hasn't been up to generating those kinds of plots. I've had books on the brain.
Done. I wrapped up Breath of Earth in April and have been editing off and on since.
Done, to a small degree. In the past I have sent out just about everything I wrote for those contests and this year I sent out very little.
The only reason I succeed in this goal is because of the number of poems I have out. Last year I had 10-15 stories out at all times. Now it's been staying under five most of the time. I did have as many as 50 poems out at one point this year.
Done, though I did let the poetry requirement slide during the summer. I had so many poems available to send that I didn't have any more markets.
Done. More importantly, I had four acceptances from Chicken Soup this year!
I'm very close to 100 books and I hope to push past that by the end of the year.
I haven't posted at least three times a week, but that's okay. Novel work has to come first.
Done. And what an amazing time it was. COOKIE BRIGADE!
10) Don't give up. I've come a long way in the past year and there's plenty of mountain left to climb. If tired of climbing, use dynamite.
This isn't so much a goal as it is a mantra. It's a good way to end my goal list every year, I think.
Notice that there's no "get a book deal" goal on there. Why? Because I figured that putting that on there set me up for disappointment. That was a dream, not a goal--not something I could directly control. Yeah, it's a weird mental-semantics thing.
Now the dream has come true, and the biggest goal of all doesn't even fulfill a line on my 2013 goals list. Heh.
In a few days I'll post my goals for 2014. Expect some changes, as my priorities have changed...
December 29, 2013
Sunday Quote wishes everyone a happy new year
"I love my rejection slips. They show me I try." ~Sylvia Plath
December 27, 2013
"Stitched Wings" at Beneath Ceaseless Skies
One of my very favorite magazines just published one of my very favorite stories. This is one of those dream publications for me--a place that I looked at with yearning for years. I cried when that acceptance came.
"Stitched Wings" can be read for free and be downloaded in a variety of formats. It's a tale of magic, steampunk, and a mad scientist mother. There are also sugary baked goods involved. This is one of my stories, after all.
If you're reading for Hugo or Nebula nominations, I kindly ask that you keep this story in mind.
"Stitched Wings" can be read for free and be downloaded in a variety of formats. It's a tale of magic, steampunk, and a mad scientist mother. There are also sugary baked goods involved. This is one of my stories, after all.
If you're reading for Hugo or Nebula nominations, I kindly ask that you keep this story in mind.
December 25, 2013
Kind Thoughts and Blessings
There's no Bready or Not post today. Y'all have better things to do, right?
If someone is reading this, hi! Maybe you're waiting for breakfast to bake up. Maybe the kids are tearing apart their new gifts (literally, perhaps). Maybe you're alone today. Homesick.
In any case, I wish blessings upon you.
This isn't something for Christians only, or Americans only. No. Blessings are for everyone. Whatever your faith or creed, time zone or planet of origin, I wish for you to have a reason to smile today. Not a bitter smile. A real, genuine smile. If you're sad, maybe go listen to a favorite song, or conjure a sweet memory. Even if for a few seconds, I want you to know peace.
Blessings to you and yours.
If someone is reading this, hi! Maybe you're waiting for breakfast to bake up. Maybe the kids are tearing apart their new gifts (literally, perhaps). Maybe you're alone today. Homesick.
In any case, I wish blessings upon you.
This isn't something for Christians only, or Americans only. No. Blessings are for everyone. Whatever your faith or creed, time zone or planet of origin, I wish for you to have a reason to smile today. Not a bitter smile. A real, genuine smile. If you're sad, maybe go listen to a favorite song, or conjure a sweet memory. Even if for a few seconds, I want you to know peace.
Blessings to you and yours.
December 24, 2013
Alive and with the Nog
It's Christmas Eve. I survived my copyedits. Hoo-rah! That doesn't mean I'm slacking off, though. I wrote a Civil War steampunk novelette this month--my first novelette--and I love the thing even though I know it will need to be shredded in revisions. I'm also part of a group working on a website for authors with novels coming out in 2014-2015. I'm getting a swift education in the workings of Wordpress. It can do some nifty things, that's for sure. I'll post a lot more about that site in the next while.
I'm using this last part of December to play catch-up and work-ahead, as I start writing my Clockwork sequel on January 1st. This is terrifying on several levels (my first sequel! my first book totally under contract! first deadline not set by me!) but I'm also excited to get the whole story out. This means I'll still be sparse on LJ, so I likely won't get to comment much.
I posted the Bready or Not for this week yesterday; tomorrow will be a different sort of post. However, while I'm here I also thought I'd share a little bonus. See, this year my husband had the grand idea, "Let's make our own egg nog!" Since it involved kitchen stuff I was totally up for that, even though I have never been crazy about store nog. I can have one sip and I don't want anymore. Root beer is the same way for me.
Homemade egg nog? No comparison. This stuff is good. And yes, we happened to add some rum.
Here's the step-by-step recipe we've been following, courtesy of Instructables.
(Until this recipe, I had no idea how sheltered my husband was. I totally accepted that he didn't know how to do soft peaks or stiff peaks with egg whites--I had to learn that myself just a few years ago--but he had no idea how to separate eggs.
Now he knows. And knowing is half the battle. GI JOE.)
Merry Christmas!
I'm using this last part of December to play catch-up and work-ahead, as I start writing my Clockwork sequel on January 1st. This is terrifying on several levels (my first sequel! my first book totally under contract! first deadline not set by me!) but I'm also excited to get the whole story out. This means I'll still be sparse on LJ, so I likely won't get to comment much.
I posted the Bready or Not for this week yesterday; tomorrow will be a different sort of post. However, while I'm here I also thought I'd share a little bonus. See, this year my husband had the grand idea, "Let's make our own egg nog!" Since it involved kitchen stuff I was totally up for that, even though I have never been crazy about store nog. I can have one sip and I don't want anymore. Root beer is the same way for me.
Homemade egg nog? No comparison. This stuff is good. And yes, we happened to add some rum.
Here's the step-by-step recipe we've been following, courtesy of Instructables.
(Until this recipe, I had no idea how sheltered my husband was. I totally accepted that he didn't know how to do soft peaks or stiff peaks with egg whites--I had to learn that myself just a few years ago--but he had no idea how to separate eggs.
Now he knows. And knowing is half the battle. GI JOE.)
Merry Christmas!
December 23, 2013
Bready or Not: Minty Chocolate Loaf
Since Christmas morning is Wednesday, this week's Bready or Not post is going up today. Maybe this will be something you'll want to make for a Christmas party!
It's time for a holiday remix of an old favorite.
A long, long time ago when I first started Bready or Not, I posted a Triple Chocolate Loaf. The result was delicious, but I overbaked the thing and that always annoyed me. Ever since, I've wanted to make it again and do it right.
Well, since I'm experimenting with coffee creamers, it occurred to me I could use Thin Mint coffee creamer instead of the half & half for this recipe. And that I could add peppermint flavor to the whole thing. And add peppermint pieces on top.
And this time I would not overbake it.
Dude. Just... dude.
Not only did I mint it up, but I also used most of a bag of Hershey's Baking Melts, with the discs broken into rough pieces. I figure it would add a smoother chocolate taste and texture to the whole thing.
DUDE.
What I ended up with is like a smaller, minty version of my much-beloved Tunnel of Fudge Cake. It's rich. It's dense. It hits your colon like an ACME anvil. But wow, is it good.
A few observations on this recipe:
- if the Hershey's Baking Melts aren't sold near you, try chocolate chunks, Kisses, or other chopped candy.
- make the cake a day before you want to cut into it. Wrap it up with plastic wrap and keep it in the fridge. A lot of chocolate cakes taste better aged like this.
- if you don't have a minty coffee creamer, just use half & half or cream and add more peppermint extract.
- my frosting turned out very dry--an Arizona problem--so I used an old-fashioned trick and utilized a hair dryer. The heat is enough to melt the frosting a tiny bit and I was able to smooth it out with my finger.
- this keeps VERY well in the fridge. After a week and a half, it tastes just as good. I have a hunch it would keep well in the freezer, too. Just make sure it's well-wrapped.
- my husband thinks this cake is awesome with vanilla ice cream. Just sayin'.
Mint Chocolate Loaf
based on the Triple Chocolate Loaf
Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
4 ounces cream cheese (half of an 8-ounce block), softened
1 1/2 cups sugar
3 eggs
1 Tbsp Thin Mint coffee creamer (or other minty creamer)
1/2 teaspoon peppermint extract
1/2 cup unsweetened cocoa powder
1 1/2 cups flour
1 cup Hershey's Baking Melts or other chunky chocolate
1) Preheat oven to 325-degrees. Grease a 9×5-inch loaf pan. Cut a piece of parchment paper so that it fits length-wise and sticks up the sides; this creates a sling to easily lift up the loaf later. Use non-stick spray or butter on the paper as well.
2) In large bowl, cream together the softened butter and cream cheese. Add sugar and blend well; next, mix in the eggs, one at a time. Add coffee creamer and peppermint extract followed by the cocoa powder. Last, blend in the flour and then fold in the chocolate pieces.
3) Put batter into the prepared loaf pan and bake at 325-degrees for 65-75 minutes, or until toothpick inserted in center comes out clean (and if the top is starting to crack, it's likely done). Do NOT over-bake or you will be very sad.
4) Cool in pan for 10 minutes, then lift out of pan by using the parchment sling. Set the loaf out to cool completely.
Chocolate buttercream frosting:
1/2 cup butter (1 stick), softened
2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder
1+ Tbsp Thin Mint coffee creamer (or other minty creamer)
1/4 teaspoon peppermint extract
1/4– 1/3 cup crushed peppermint bits, for garnish
1) Cream together the softened butter and powdered sugar. Add in the cocoa powder and blend well. Lastly, mix in the creamer, starting with 1 tablespoon, then adding more until it's a spreadable consistency.
2) When the cake is completely cool, apply the frosting to the top and sides. Garnish with the peppermint bits.
3) Let the cake set in the fridge for a few hours, then wrap well with plastic wrap. Let it sit in the fridge overnight, at least, before you cut into it. The loaf will last for days if kept refrigerated and wrapped, and will also likely freeze well either whole or in slices for easy serving.
OM NOM NOM.
It's time for a holiday remix of an old favorite.
A long, long time ago when I first started Bready or Not, I posted a Triple Chocolate Loaf. The result was delicious, but I overbaked the thing and that always annoyed me. Ever since, I've wanted to make it again and do it right.
Well, since I'm experimenting with coffee creamers, it occurred to me I could use Thin Mint coffee creamer instead of the half & half for this recipe. And that I could add peppermint flavor to the whole thing. And add peppermint pieces on top.
And this time I would not overbake it.
Dude. Just... dude.
Not only did I mint it up, but I also used most of a bag of Hershey's Baking Melts, with the discs broken into rough pieces. I figure it would add a smoother chocolate taste and texture to the whole thing.
DUDE.
What I ended up with is like a smaller, minty version of my much-beloved Tunnel of Fudge Cake. It's rich. It's dense. It hits your colon like an ACME anvil. But wow, is it good.
A few observations on this recipe:
- if the Hershey's Baking Melts aren't sold near you, try chocolate chunks, Kisses, or other chopped candy.
- make the cake a day before you want to cut into it. Wrap it up with plastic wrap and keep it in the fridge. A lot of chocolate cakes taste better aged like this.
- if you don't have a minty coffee creamer, just use half & half or cream and add more peppermint extract.
- my frosting turned out very dry--an Arizona problem--so I used an old-fashioned trick and utilized a hair dryer. The heat is enough to melt the frosting a tiny bit and I was able to smooth it out with my finger.
- this keeps VERY well in the fridge. After a week and a half, it tastes just as good. I have a hunch it would keep well in the freezer, too. Just make sure it's well-wrapped.
- my husband thinks this cake is awesome with vanilla ice cream. Just sayin'.
Mint Chocolate Loaf
based on the Triple Chocolate Loaf
Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
4 ounces cream cheese (half of an 8-ounce block), softened
1 1/2 cups sugar
3 eggs
1 Tbsp Thin Mint coffee creamer (or other minty creamer)
1/2 teaspoon peppermint extract
1/2 cup unsweetened cocoa powder
1 1/2 cups flour
1 cup Hershey's Baking Melts or other chunky chocolate
1) Preheat oven to 325-degrees. Grease a 9×5-inch loaf pan. Cut a piece of parchment paper so that it fits length-wise and sticks up the sides; this creates a sling to easily lift up the loaf later. Use non-stick spray or butter on the paper as well.
2) In large bowl, cream together the softened butter and cream cheese. Add sugar and blend well; next, mix in the eggs, one at a time. Add coffee creamer and peppermint extract followed by the cocoa powder. Last, blend in the flour and then fold in the chocolate pieces.
3) Put batter into the prepared loaf pan and bake at 325-degrees for 65-75 minutes, or until toothpick inserted in center comes out clean (and if the top is starting to crack, it's likely done). Do NOT over-bake or you will be very sad.
4) Cool in pan for 10 minutes, then lift out of pan by using the parchment sling. Set the loaf out to cool completely.
Chocolate buttercream frosting:
1/2 cup butter (1 stick), softened
2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder
1+ Tbsp Thin Mint coffee creamer (or other minty creamer)
1/4 teaspoon peppermint extract
1/4– 1/3 cup crushed peppermint bits, for garnish
1) Cream together the softened butter and powdered sugar. Add in the cocoa powder and blend well. Lastly, mix in the creamer, starting with 1 tablespoon, then adding more until it's a spreadable consistency.
2) When the cake is completely cool, apply the frosting to the top and sides. Garnish with the peppermint bits.
3) Let the cake set in the fridge for a few hours, then wrap well with plastic wrap. Let it sit in the fridge overnight, at least, before you cut into it. The loaf will last for days if kept refrigerated and wrapped, and will also likely freeze well either whole or in slices for easy serving.
OM NOM NOM.
December 22, 2013
Sunday Quote doesn't want to think of fat at this time of year
"The most important lesson in the writing trade is that any manuscript is improved if you cut away the fat." ~Robert Heinlein
December 18, 2013
Bready or Not: Thin Mint Coffee Creamer No-Bake Cookies
Most people see coffee creamer and they think of flavoring coffee. Pfft. No. I see flavored cream that is absolutely awesome for baking.
I learned about this earlier in the year when I discovered the wonders of Irish cream coffee creamer--but I'm saving those posts for closer to Saint Patrick's Day. The fact is, coffee creamer is fantastic in cookies, muffins, and all kinds of stuff that asks for milk, cream, or liquids.
I decided to look at existing no-bake cookie recipes and create my own remix using Thin Mint-flavored creamer, but any minty type of coffee creamer should be fine here.
No-bake cookies are great for the holidays. They cook up quickly on the stove, keep very well in a covered dish in the fridge, and taste fantastic.
I bet they're even good with coffee.
Thin Mint Coffee Creamer No-Bake Cookies
A Bready or Not original recipe
Ingredients:
1/2 cup (1 stick) unsalted butter
2 cups white sugar
4 Tb cocoa powder, sifted
2/3 cup Thin Mint coffee creamer (or other minty flavor)
1/2 teaspoon peppermint extract
1/2 cup nuts (diced pecans, peanuts, etc)
3 cups quick-cooking oats
1/4 cup mint chocolate chips or peppermint bits
Directions:
1) Line two baking sheets with wax paper. (If you live in a hot environment, clear space for these cookie sheets in the fridge.)
2) In a large pot, melt the butter over medium heat. Add the sugar, cocoa, and creamer and stir regularly as it heats up. Allow the mix to boil for one minute, stirring constantly. Add the extract, nuts, and oats; mix everything together so it's all brown. Continue to heat for one minute, then remove from burner.
3) Use a tablespoon or scoop to form cookies on the wax paper. Give them a little space to spread. Using quick fingers or a spoon, press chocolate chips or peppermint bits onto the tops.
4) Let cookies set on counter or chill in fridge; they will get too soft if they're warm. Store in an airtight container in a cool place.
Makes about 27.
OM NOM NOM.
I learned about this earlier in the year when I discovered the wonders of Irish cream coffee creamer--but I'm saving those posts for closer to Saint Patrick's Day. The fact is, coffee creamer is fantastic in cookies, muffins, and all kinds of stuff that asks for milk, cream, or liquids.
I decided to look at existing no-bake cookie recipes and create my own remix using Thin Mint-flavored creamer, but any minty type of coffee creamer should be fine here.
No-bake cookies are great for the holidays. They cook up quickly on the stove, keep very well in a covered dish in the fridge, and taste fantastic.
I bet they're even good with coffee.
Thin Mint Coffee Creamer No-Bake Cookies
A Bready or Not original recipe
Ingredients:
1/2 cup (1 stick) unsalted butter
2 cups white sugar
4 Tb cocoa powder, sifted
2/3 cup Thin Mint coffee creamer (or other minty flavor)
1/2 teaspoon peppermint extract
1/2 cup nuts (diced pecans, peanuts, etc)
3 cups quick-cooking oats
1/4 cup mint chocolate chips or peppermint bits
Directions:
1) Line two baking sheets with wax paper. (If you live in a hot environment, clear space for these cookie sheets in the fridge.)
2) In a large pot, melt the butter over medium heat. Add the sugar, cocoa, and creamer and stir regularly as it heats up. Allow the mix to boil for one minute, stirring constantly. Add the extract, nuts, and oats; mix everything together so it's all brown. Continue to heat for one minute, then remove from burner.
3) Use a tablespoon or scoop to form cookies on the wax paper. Give them a little space to spread. Using quick fingers or a spoon, press chocolate chips or peppermint bits onto the tops.
4) Let cookies set on counter or chill in fridge; they will get too soft if they're warm. Store in an airtight container in a cool place.
Makes about 27.
OM NOM NOM.
December 15, 2013
Sunday Quote met her husband 15 years ago today
"The contents of someone's bookcase are part of his history, like an ancestral portrait." ~Anatole Broyard
