Beth Cato's Blog, page 139
October 11, 2013
It's Away!
I submitted Clockwork Dagger to my editor this week. I'm nervous, yes, but I also feel strangely good about the revisions I made. I feel better about them than I expected to, really. A few reasons for this:
- I hadn't read the manuscript in a year. My darlings weren't darlings anymore. I looked at everything with a more ruthless perspective. I'd also like to think I've become a better writer in that time, so maybe that played into things. Even with additions, the word count was cut by 10,000 words.
- My editor nailed it. That's not said for the sake of flattery or anything. I read the three pages of her editorial letter and nodded the whole time. I couldn't quibble with a single one of her points.
- I have a clearer vision of the sequel. Clockwork has a two book arc. As I worked on the edits from my agent last year, I worked in numerous plot elements that tie to the sequel, but I didn't do a full chapter outline for that book until earlier this year when we started getting offerings from publishers. Therefore, I was able to review the book and add in even more hints. I was even surprised by a few things I added, especially as I tweaked the ending. Yes, even at this late stage of the process, the book held surprises for me.
Which leads to the next cause of anxiety... the sequel.
I'm not planning to do the full NaNoWriMo thing, but I will need to start writing in November or December. I have to make sure Clockwork is approved first.
I have never written a sequel before.
I have never written anything under contract before.
Me, stressed?!
- I hadn't read the manuscript in a year. My darlings weren't darlings anymore. I looked at everything with a more ruthless perspective. I'd also like to think I've become a better writer in that time, so maybe that played into things. Even with additions, the word count was cut by 10,000 words.
- My editor nailed it. That's not said for the sake of flattery or anything. I read the three pages of her editorial letter and nodded the whole time. I couldn't quibble with a single one of her points.
- I have a clearer vision of the sequel. Clockwork has a two book arc. As I worked on the edits from my agent last year, I worked in numerous plot elements that tie to the sequel, but I didn't do a full chapter outline for that book until earlier this year when we started getting offerings from publishers. Therefore, I was able to review the book and add in even more hints. I was even surprised by a few things I added, especially as I tweaked the ending. Yes, even at this late stage of the process, the book held surprises for me.
Which leads to the next cause of anxiety... the sequel.
I'm not planning to do the full NaNoWriMo thing, but I will need to start writing in November or December. I have to make sure Clockwork is approved first.
I have never written a sequel before.
I have never written anything under contract before.
Me, stressed?!
October 9, 2013
Bready or Not: Pumpkin Gnocchi
Gnocchi. It looks intimidating--heck, the name even sounds intimidating--but it's really not.
Typical gnocchi is made with potatoes. This savory dish mixes things up by using pumpkin instead, and it is so, so good. This is really the perfect fall food because it sits all warm and cozy in your belly.
One of the nifty things about gnocchi is that it tells you when it's done. Add it to boiling water. It sinks to the bottom. When it's cooked, it rises to the top. Just takes a few minutes. Ta-da! Easier than macaroni.
I made this for myself to eat while my husband was on night shift. Therefore, I didn't need the whole batch in one night. I made the gnocchi and divided it into thirds. I stuck the other two dishes into the fridge; gnocchi can be frozen, too!
My one big tip for this is to generously flour the pieces of gnocchi right after you cut them. I didn't. I ended up with some gnocchi blobs (Katamari Gnocchi?) that I had to try to break apart in the boiling water.
I love autumnal food. It's still awfully hot here in Arizona, but when I eat this I can pretend I'm wearing a sweater and jeans and that the trees outside are losing their leaves (and not because they are dying).
Pumpkin Gnocchi
modified from Foodess
For gnocchi:
1 cup pumpkin puree (NOT pumpkin pie filling)
1 egg, room temperature
3/4 tsp salt
1/4 tsp nutmeg
1 1/2 cup flour (approximately), plus more for hands and work surface
For the pan:
3 tbs butter
herbs and seasonings of choice, such as sage (fresh or dry), herbes de provence, cinnamon, nutmeg, etc.
pepitas or other nuts (optional)
1) In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add flour in several additions. The dough needs to be firm enough to handle, though it will still be a little sticky.
2) Set a large pot of water to start boiling.
Meanwhile, with floured hands, pull off about a quarter of the dough. Roll between palms and on well-floured work surface to make a 1-inch thick rope. Cut rope into 1-inch pieces. Repeat with remaining dough. Sprinkle the bits with more flour as you go so they don't stick together.
(At this stage, you can proceed to cook all or part of the batch. Uncooked gnocchi will keep for several days in a sealed container in the fridge. Or, spread them in a single layer on a wax paper-lined cookie sheet and freeze them and then bag them. The gnocchi can be cooked straight from the freezer--just boil it until it floats to the top of the water!)
3) Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Lift them up with a slotted spoon and transfer them to a plate lined with paper towels.
4) Meanwhile, brown the butter in a large saucepan. If you're using fresh herbs like sage, add them now. Otherwise, go ahead and add the gnocchi and some dry herbs; I used herbes de provence and also added pepitas for an extra crunch. Toss in pan for just a few minutes, until hot through.
Serve with sea salt or a sprinkling of cinnamon or nutmeg.
OM NOM NOM.
Typical gnocchi is made with potatoes. This savory dish mixes things up by using pumpkin instead, and it is so, so good. This is really the perfect fall food because it sits all warm and cozy in your belly.
One of the nifty things about gnocchi is that it tells you when it's done. Add it to boiling water. It sinks to the bottom. When it's cooked, it rises to the top. Just takes a few minutes. Ta-da! Easier than macaroni.
I made this for myself to eat while my husband was on night shift. Therefore, I didn't need the whole batch in one night. I made the gnocchi and divided it into thirds. I stuck the other two dishes into the fridge; gnocchi can be frozen, too!
My one big tip for this is to generously flour the pieces of gnocchi right after you cut them. I didn't. I ended up with some gnocchi blobs (Katamari Gnocchi?) that I had to try to break apart in the boiling water.
I love autumnal food. It's still awfully hot here in Arizona, but when I eat this I can pretend I'm wearing a sweater and jeans and that the trees outside are losing their leaves (and not because they are dying).
Pumpkin Gnocchi
modified from Foodess
For gnocchi:
1 cup pumpkin puree (NOT pumpkin pie filling)
1 egg, room temperature
3/4 tsp salt
1/4 tsp nutmeg
1 1/2 cup flour (approximately), plus more for hands and work surface
For the pan:
3 tbs butter
herbs and seasonings of choice, such as sage (fresh or dry), herbes de provence, cinnamon, nutmeg, etc.
pepitas or other nuts (optional)
1) In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add flour in several additions. The dough needs to be firm enough to handle, though it will still be a little sticky.
2) Set a large pot of water to start boiling.
Meanwhile, with floured hands, pull off about a quarter of the dough. Roll between palms and on well-floured work surface to make a 1-inch thick rope. Cut rope into 1-inch pieces. Repeat with remaining dough. Sprinkle the bits with more flour as you go so they don't stick together.
(At this stage, you can proceed to cook all or part of the batch. Uncooked gnocchi will keep for several days in a sealed container in the fridge. Or, spread them in a single layer on a wax paper-lined cookie sheet and freeze them and then bag them. The gnocchi can be cooked straight from the freezer--just boil it until it floats to the top of the water!)
3) Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Lift them up with a slotted spoon and transfer them to a plate lined with paper towels.
4) Meanwhile, brown the butter in a large saucepan. If you're using fresh herbs like sage, add them now. Otherwise, go ahead and add the gnocchi and some dry herbs; I used herbes de provence and also added pepitas for an extra crunch. Toss in pan for just a few minutes, until hot through.
Serve with sea salt or a sprinkling of cinnamon or nutmeg.
OM NOM NOM.
October 6, 2013
Sunday Quote has a light bulb pop up over her head
"Many of life's failures are people who did not realize how close they were to success when they gave up." ~Thomas A. Edison
October 4, 2013
A Blank Book Against My Heart
So I have this necklace.
I bought it over two years ago from Modcloth (it's no longer for sale there, alas). At that point, I'd had my agent for a few months and this necklace was a way to celebrate the possibility that I might someday be a published novelist.
The pendant is a real book with a leather cover and many pages. Blank pages. Pages I intended to fill someday with... something.
This is one of my favorite necklaces because, hey, IT'S A REAL BOOK and it's cool. Despite having it all this time, though, I haven't figured out what to write on those blank pages to celebrate my publication. They are quite tiny, so even writing small, I won't be able to fit much on a page.
Now I'm at a point where I actually need to figure out what to do. Weird.
Do I write one of my book titles on each page? (Though the thought of actually filling the pendant with that many titles kinda breaks my brain.)
Do I write the first line of my first book? (That would take up a number of pages, by the current draft.)
Do I simply write the publication dates on each page?
Do you see other options for this little book?
I bought it over two years ago from Modcloth (it's no longer for sale there, alas). At that point, I'd had my agent for a few months and this necklace was a way to celebrate the possibility that I might someday be a published novelist.
The pendant is a real book with a leather cover and many pages. Blank pages. Pages I intended to fill someday with... something.
This is one of my favorite necklaces because, hey, IT'S A REAL BOOK and it's cool. Despite having it all this time, though, I haven't figured out what to write on those blank pages to celebrate my publication. They are quite tiny, so even writing small, I won't be able to fit much on a page.
Now I'm at a point where I actually need to figure out what to do. Weird.
Do I write one of my book titles on each page? (Though the thought of actually filling the pendant with that many titles kinda breaks my brain.)
Do I write the first line of my first book? (That would take up a number of pages, by the current draft.)
Do I simply write the publication dates on each page?
Do you see other options for this little book?
October 2, 2013
Bready or Not: Pumpkin Poppers
Or as my husband's co-workers call these, "Pumpkin balls." It's an accurate term even if it's not so enticing, but hey, it makes a bunch of middle-aged men snicker.
You could also call these "pumpkin donut holes." That's what they are, really. You can make them in a donut hole or a mini muffin pan--I used the latter.
Seriously, these are an amazing bite-size treat. They bake up all light and fluffy, with a perfect balance of mild pumpkin flavor and spice. They literally melt in your mouth. The outer coating of butter and sugar probably has a lot to do with that.
But hey, there's pumpkin in here. That makes these health food, right?
Pumpkin Poppers
adapted from Domestically Speaking
In a mini muffin pan, makes 24.
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
3/4 pumpkin [fresh or canned, just not pumpkin pie filling]
1/2 cup milk [almond milk also works!]
Coating:
1 stick of unsalted butter (or more), melted
2/3 cup (or more) granulated sugar
2 tablespoons cinnamon
1) Preheat your oven to 350-degrees. Spray your mini muffin or donut hole pan.
2) Combine the dry ingredients. In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
3) Pour the dry ingredients into the wet and mix until just combined. Fill the pan cavities until they are almost full--don't worry, they poof up a lot in the oven!
4) Bake for 10-12 minutes. In the meantime, melt the butter. In a separate small bowl, combine the topping sugar and cinnamon.
5) Remove poppers from oven. Give them a few minutes to cool, and then apply topping. Use a spoon to roll them in the melted butter, then roll them in the cinnamon sugar. (Note: a topping bowl may run empty near the end, but it's easy to melt a tablespoon more of butter or mix up some more sugar and cinnamon.)
OM NOM NOM.
You could also call these "pumpkin donut holes." That's what they are, really. You can make them in a donut hole or a mini muffin pan--I used the latter.
Seriously, these are an amazing bite-size treat. They bake up all light and fluffy, with a perfect balance of mild pumpkin flavor and spice. They literally melt in your mouth. The outer coating of butter and sugar probably has a lot to do with that.
But hey, there's pumpkin in here. That makes these health food, right?
Pumpkin Poppers
adapted from Domestically Speaking
In a mini muffin pan, makes 24.
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
3/4 pumpkin [fresh or canned, just not pumpkin pie filling]
1/2 cup milk [almond milk also works!]
Coating:
1 stick of unsalted butter (or more), melted
2/3 cup (or more) granulated sugar
2 tablespoons cinnamon
1) Preheat your oven to 350-degrees. Spray your mini muffin or donut hole pan.
2) Combine the dry ingredients. In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
3) Pour the dry ingredients into the wet and mix until just combined. Fill the pan cavities until they are almost full--don't worry, they poof up a lot in the oven!
4) Bake for 10-12 minutes. In the meantime, melt the butter. In a separate small bowl, combine the topping sugar and cinnamon.
5) Remove poppers from oven. Give them a few minutes to cool, and then apply topping. Use a spoon to roll them in the melted butter, then roll them in the cinnamon sugar. (Note: a topping bowl may run empty near the end, but it's easy to melt a tablespoon more of butter or mix up some more sugar and cinnamon.)
OM NOM NOM.
September 29, 2013
Sunday Quote is a righty
"Hitch your unconscious mind to your writing arm." ~Dorothea Brande
September 27, 2013
Nifty stuff, and a welcome for autumn
When I started out as a short story writer in 2008, I had my eye on three professional sites in particular: Fantasy Magazine (now Lightspeed), Beneath Ceaseless Skies, and Intergalactic Medicine Show. I have sent them stories over the years. They, kindly, have sent them back.
This year, something has changed. The "I'm sorry to inform you..." letters have changed to "If you can revise this..."
My story "Stitched Wings" will be in Beneath Ceaseless Skies near the holidays.
My story "The Sweetness of Bitter" was published this week at Intergalactic Medicine Show. You must have a subscription to read the full story (come on, you know you want to!), but you can read a teaser and see the absolutely stunning illustration they commissioned for my story. Walk softly and carry a nine iron, people.
When I was at Worldcon, I told Lightspeed editor John Joseph Adams, "You're next."Then I ran before he could call security on me.
---
Also, I have a very autumnal poem over at Every Day Poets.
On the fall theme, Bready or Not is leaping into the season starting next Wednesday. Up until Thanksgiving, I'll be featuring all pumpkin and maple recipes, and a few that even meld pumpkin and maple. It'll be delicious and evil and just maybe it will help me pretend it's sweater weather here. For now, I'm just delighted this is our first week fully below 100 degrees.
This year, something has changed. The "I'm sorry to inform you..." letters have changed to "If you can revise this..."
My story "Stitched Wings" will be in Beneath Ceaseless Skies near the holidays.
My story "The Sweetness of Bitter" was published this week at Intergalactic Medicine Show. You must have a subscription to read the full story (come on, you know you want to!), but you can read a teaser and see the absolutely stunning illustration they commissioned for my story. Walk softly and carry a nine iron, people.
When I was at Worldcon, I told Lightspeed editor John Joseph Adams, "You're next."
---
Also, I have a very autumnal poem over at Every Day Poets.
On the fall theme, Bready or Not is leaping into the season starting next Wednesday. Up until Thanksgiving, I'll be featuring all pumpkin and maple recipes, and a few that even meld pumpkin and maple. It'll be delicious and evil and just maybe it will help me pretend it's sweater weather here. For now, I'm just delighted this is our first week fully below 100 degrees.
September 25, 2013
Bready or Not: Baked Lemon Donuts
I caved in.
It took months for Pinterest to finally wear me down. All the while, I kept telling myself, "You already have plenty of pans. You don't need another one to stuff into a cupboard." But then I'd look on Pinterest again and see donut recipes and they looked so good and baked and healthy...
So, it happened. I went out and bought donut pans, in both full and mini size. And then I had an excuse to try out those recipes that had been taunting me for months.
A week after buying my pans, I found Safeway-brand lemon Greek yogurt on clearance. I remembered a recipe for lemon donuts, and using the Pinterest app (gosh, that thing is handy), I double-checked the ingredients. I bought that yogurt. I made those donuts.
I made my husband very happy.
I'm including the recipe for glaze here, but I didn't use the glaze for this particular recipe. I knew I was making these to freeze so my husband could have a ready breakfast. They are really tasty without glaze or with a pretty sprinkling of powdered sugar.
Pretty indeed!
Baked Lemon Donuts
from A Bitchin' Kitchen
For the donuts:
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 6-oz container lemon Greek yogurt
1/3 cup canola oil
1/3 cup milk
Zest of one lemon
For the glaze:
Juice of one lemon
1 cup powdered sugar
1) Preheat oven to 325 degrees.
2) Prepare donut pan by spraying with non-stick baking spray. You will want to spray again with each new batch.
3) In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined.
4) Using a pastry bag, pipe batter into prepared donut pan. [Using a #12 Wilton tip, I did three circles of dough in each impression.]
5) Bake 10-15 minutes until a tester inserted into the center of the donut comes out clean. Use a chopstick or the edge of a spatula to gently pry out each donut so they can cool on a wire rack.
Continue baking donuts. Makes three batches, 18 donuts.
6) If you want to make the glaze, combine lemon juice and powdered sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. Best eaten the same day.
If you opt not to glaze, you can simply dust powdered sugar over the tops, or eat them plain.
The donuts can also be frozen, unglazed. Thaw donuts overnight as you would bread, or take them straight from the freezer and zap them in the microwave.
OM NOM NOM.
It took months for Pinterest to finally wear me down. All the while, I kept telling myself, "You already have plenty of pans. You don't need another one to stuff into a cupboard." But then I'd look on Pinterest again and see donut recipes and they looked so good and baked and healthy...
So, it happened. I went out and bought donut pans, in both full and mini size. And then I had an excuse to try out those recipes that had been taunting me for months.
A week after buying my pans, I found Safeway-brand lemon Greek yogurt on clearance. I remembered a recipe for lemon donuts, and using the Pinterest app (gosh, that thing is handy), I double-checked the ingredients. I bought that yogurt. I made those donuts.
I made my husband very happy.
I'm including the recipe for glaze here, but I didn't use the glaze for this particular recipe. I knew I was making these to freeze so my husband could have a ready breakfast. They are really tasty without glaze or with a pretty sprinkling of powdered sugar.
Pretty indeed!
Baked Lemon Donuts
from A Bitchin' Kitchen
For the donuts:
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 6-oz container lemon Greek yogurt
1/3 cup canola oil
1/3 cup milk
Zest of one lemon
For the glaze:
Juice of one lemon
1 cup powdered sugar
1) Preheat oven to 325 degrees.
2) Prepare donut pan by spraying with non-stick baking spray. You will want to spray again with each new batch.
3) In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined.
4) Using a pastry bag, pipe batter into prepared donut pan. [Using a #12 Wilton tip, I did three circles of dough in each impression.]
5) Bake 10-15 minutes until a tester inserted into the center of the donut comes out clean. Use a chopstick or the edge of a spatula to gently pry out each donut so they can cool on a wire rack.
Continue baking donuts. Makes three batches, 18 donuts.
6) If you want to make the glaze, combine lemon juice and powdered sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. Best eaten the same day.
If you opt not to glaze, you can simply dust powdered sugar over the tops, or eat them plain.
The donuts can also be frozen, unglazed. Thaw donuts overnight as you would bread, or take them straight from the freezer and zap them in the microwave.
OM NOM NOM.
September 22, 2013
Sunday Quote has often been anchored too well
"A ship is safest in the harbor, but that is not what ships are built for." ~John Shedd
September 20, 2013
Updates!
I'm here, there, and everywhere.
- biggest, coolest, most ego-boosting news of the week: I made a list on SF Signal of top science fiction and fantasy authors of the last five years. My brain. It broke a little.
- a new flash story, "Last Supper," over at Perihelion (scroll down to find it)
- an interview with Milo James Fowler
- a guest post on the WOW! Muffin Blog about a custom stamp for "Requested Material" and how it's been used (and not used) during my writer's journey
I'm still in the thick of revisions. I hope to breathe a little easier in a few days. Until then... WORK.
- biggest, coolest, most ego-boosting news of the week: I made a list on SF Signal of top science fiction and fantasy authors of the last five years. My brain. It broke a little.
- a new flash story, "Last Supper," over at Perihelion (scroll down to find it)
- an interview with Milo James Fowler
- a guest post on the WOW! Muffin Blog about a custom stamp for "Requested Material" and how it's been used (and not used) during my writer's journey
I'm still in the thick of revisions. I hope to breathe a little easier in a few days. Until then... WORK.
