Beth Cato's Blog, page 98

Revising with Timelines with guest Laura Bickle

Today I welcome fellow Harper Voyager Impulse author Laura Bickle. Her latest book, Mercury Retrograde, is out today! The first book in the series is Dark Alchemy. Both sell for just $2.99.

Laura’s going to provide some great advice for writers on how to manage time… not time to write, but the timeline of events within your story.

Writers tend to get into a lot of trouble with time. There’s making time to write, managing deadlines, and the vagaries of market timing.

One issue with time, however, is entirely within the author’s control. And that’s the timeline of the story.

I never paid a whole lot of critical attention to time when I read. Sure, I was conscious that some passages in stories could be languid and slow-moving like a drippy faucet. Others were exhaustingly rushed. I never was quite able to put my finger on why.

And then, when my first book was accepted for publication, I discovered the answer: books can grow timeline issues. They’re very subtle, but can really cause problems with the reader’s perception of a work.

A timeline problem occurs when characters have too many events crammed into a period of time – or not enough. A succession of tasks emerges that would require the bending of the rules of the space-time continuum or superhuman abilities to accomplish. It occurs when your main character hasn’t slept for days. It happens when she travels an impossible distance in an hour. It can take place when your main character hasn’t worked regular hours at her day job without explanation. This goes for crazy amounts of overtime, or not working at all. It happens when your character is doing “cop stuff” for seven days in a row without a day off or at least a pro forma request for overtime. It’s easy for an author to lose track of what day it is, and a character can get trapped in a month-long weekend or a year of Wednesdays.

Mundane concerns? Maybe. But they catch an editor’s eye and seep into the subconscious of the reader. And sometimes, we’ve gotta pay attention to the rules of the real world – like time – in order to allow the reader to suspend disbelief for the really magical things we want to do with the story.

My first editor asked me to turn a timeline in with my book. Something simple, listing the day, night, and all the scenes that happened in each. By reviewing my manuscript in this way, I could see where I crammed too many activities into the heroine’s day – or (eep!) not enough. When I finish a draft, I read through it and start constructing my timeline.

I also create a second list that’s not strictly a timeline. It’s one that notes where chapters begin and end, how many scenes are included in the chapter, and how many pages each chapter is. Sticking a ten-page chapter next to a twenty-five page chapter creates unevenness, and keeping a note helps me be more aware of it. It also shows me where I have a bunch of stubby two-page scenes strung together. This causes me to question whether I’m head-hopping or whether I really need to find a way to collapse those scenes into less choppy ones. It helps me analyze flow. It also shows me whether I’m doing a good job of ending chapters in the middle of the action, causing the reader to want to turn the page to the next.

By doing this kind of post-hoc analysis, and correcting the results, I found that pacing issues automatically ironed themselves out.

I’ve turned a timeline in for every book since, whether or not I was asked. And it’s really reduced the amount of time I spend fixing structural issues in revisions. Now, I tend to work with that timeline in my head, and it keeps me honest. It keeps my very human characters from turning into Wonder Women and Supermen.

Not only do I have to manage time, but my characters do, too. Maintaining a timeline is a front-line editing fix I suggest that every writer keep in the toolbox.

 

 

Laura Bickle grew up in rural Ohio, reading entirely too many comic books out loud to her favorite Wonder Woman doll. Her most recent novel is MERCURY RETROGRADE (Harper Voyager Impulse). The latest updates on Laura’s work can be found at www.laurabickle.com.

Something venomous has come to Temperance …

It’s been two months since Petra Dee and her coyote sidekick Sig faced off against Temperance’s resident alchemist, but things are far from quiet. When an Internet video of a massive snake in the backcountry of Yellowstone goes viral, a chase for the mythical basilisk is on. Monster hunters swarm into the area, and never one to pass up the promise of discovery, Petra joins in the search.

Among the newcomers is a snake cult on wheels―the biker gang Sisters of Serpens. Unlike some, the Sisters don’t want to kill the basilisk―they want to worship it. But things get complicated when the basilisk develops a taste for human flesh that rivals the Sisters’ own murderous skills.

Meanwhile, the alchemical tree of life is dying, and the undead Hanged Men of Temperance who depend on it know the basilisk may be their last chance for survival.

With time running out for everyone around her, Petra will be forced to decide who survives and who she must leave behind in this action-packed sequel to Dark Alchemy.

“This wonderfully unusual Weird West novel combines the best of contemporary fantasy with metaphysical magic and mayhem, and even a bit of romance.” – Publishers Weekly Starred Review

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Sunday Quote has a Minion for Halloween

“Tomorrow may be hell, but today was a good writing day, and on the good writing days nothing else matters.”

~Neil Gaiman

Scary Tacos and More

[Important High Priestess duties include taste-testing margaritas. Quality control, y’know.]

Last weekend I made my annual pilgrimage to the Arizona Taco Festival. It was glorious! I have a full write-up over at the Holy Taco Church.

At Novelocity, I share Five Not-Horror Books to Creep You Out for Halloween! If you’re in the mood for dark fantasy, check these out.

Fear seems to be something of a theme right now… it’s just that time of year! I’m in an SF Signal Mind Meld on The Children’s Movies That Scared Us the Most and I was also interviewed by Pat Esden (who has a forthcoming Bready or Not guest spot) about Real vs Imaginary Fears and Wings of Sorrow and Bone.

In totally different non-scary news, Reb Kreyling posted a wonderful review of Clockwork Crown! Yay!

Bready or Not Guest Sherrida Pope with Peanut Butter Nutella Cookies

I’m happy to welcome author Sherrida Pope (who I know better as Nancy Fulda) to Bready or Not today! She has two darling new children’s books out, one for Halloween and one for Thanksgiving. Owls and cats, you can’t go wrong with that. Other things that can’t go wrong: anything combined with Nutella. Sherrida has a recipe for Peanut Butter Nutella Cookies that look absolutely delicious!

An Owl Goes Trick-or-Treating

 

The Cat who Ruined Thanksgiving

 

I still remember the first time I tasted Nutella. It was during December in the 1980’s, surrounded by holiday trappings and a box of intriguing food items my sister had brought back from Germany. What was this strange substance, this… spreadable chocolate?

It was love at first bite. But you couldn’t find Nutella in California stores back then, or at least, we couldn’t, and so my newfound affinity had to wait on the back shelf until my own trip to Germany nearly a decade later. Happily, globalization has since rectified many of the gaps on my store shelves, and I’m pleased to report that I can now find Nutella in nearly every major supermarket in my area.

I hope you can, too, because the only thing better than Nutella is Nutella combined with something superbly delectable. Think about it: Nutella is yummy. Peanut butter is yummy. Both together is… well, around my house it’s a recipe for an empty plate and a lot of cookie crumbs.

Peanut Butter Nutella Cookies

½ cup margarine or butter

½ cup peanut butter

1 cup all-purpose flour

1 cup brown sugar

1 egg

½ tsp baking powder

Beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, sugar, egg, and baking powder. Beat until thoroughly combined. Add remaining flour.

Form dough into 1-inch balls. (If dough is too sticky to shape easily, then add extra flour or refrigerate for 15-20 minutes.) If desired, use a spoon to create a small depression in the center of each cookie.

Bake at 375° for 7-9 minutes. Spread Nutella across the top of warm cookies.

 

Sherrida Pope, who also publishes as Nancy Fulda, lives and writes in the scenic area near Utah Lake. She has three children, a pet hedgehog, and a transient appreciation for classical music. Find her engaging chapter books at Amazon, Barnes & Noble, and other online retailers.

An Owl Goes Trick-or-Treating

The Cat who Ruined Thanksgiving

Bready or Not: Healthy Butternut Squash Soup

This wonderful soup has been one of my cool weather dinner staples for several years!

I love, love this soup. It takes a little bit of prep work but then feeds me for a few days. It’s both delicious and healthy. Butternut squash is one of my favorite roast vegetables, and this just blends it into liquid form.

Butternut squash can be intimidating to slice up. I recommend the technique shown at The Kitchn. Basically, you slice off the ends, then take off the rind, de-seed, then dice the orange flesh.

This recipe freezes really well, too. I like to measure it in 2-cup increments and seal it up in quart-size freezer bags; I can freeze them flat so they take up almost no room.

The soup’s flavor improves after being in the fridge for a day, too. The roasted vegetables really come through. I like to add spices like nutmeg, cinnamon, or pumpkin spice mix, and a few pepitas for texture.

It’s a bowl of stomach-warming happiness.

Modified from Lick My Spoon.

Bready or Not: Healthy Butternut Squash Soup





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This nutritious soup largely consists of squash, onion, and broth. It takes a little bit of time to roast, but once it’s made the soup tastes even better after resting in the fridge. It’s also great to freeze!

Modified from Lick My Spoon.

1 butternut squash
1 yellow onion
32 ounce chicken (or vegetable) broth (1 box or 2 cans)
2 tablespoons olive oil
salt (Hawaiian is great!)
nutmeg, cinnamon, or pumpkin spice mix
pepitas or chopped pecans, optional

Preheat oven to 450-degrees. Prepare a large rimmed baking sheet by lining it with foil.

Peel, de-seed, and dice the squash into roughly 1-inch cubes. It doesn't need to be neat--they will all be blended in the end. Peel and dice up the onion.

Place the squash and onion on the baking sheet. Drizzle or spray olive oil over everything. Add salt and other spices like cinnamon or nutmeg and toss to coat.

Roast in oven for about 25 minutes. Turn over the squash, then cook another 15-25 minutes, until the squash is just browning and is fork-tender.

If you want to complete the soup later, just stick the squash in the fridge. Or continue...

In a large pot, bring the broth to a simmer. Add the roasted squash and onion. Carefully puree using an immersion blender, or blend in small batches in a blender or food processor. Use caution: you’re working with hot liquid! Process until the soup is smooth, and bring to a simmer again.

Serve in bowls with an additional sprinkling of spices and perhaps some pepitas or chopped pecans on top! Leftovers keep sealed in fridge upward of a week; the taste actually improves after being in the fridge for a day. It can also be frozen in freezer bags or plastic dishes. Reheats quickly in the microwave or on the stove.

OM NOM NOM!

 

 

Sunday Quote needs words

“You have to write the book that wants to be written. And if the book will be too difficult for grown-ups, then you write it for children.”

~Madeleine L’Engle

Halfway through October

Ever have one of those weeks when everything happens, both good and bad? Yeah. That’s this week for me. My son is on fall break. I came down with a nasty cold that has now reached the cough- sniffle-and-have-no-voice stage. There are extra appointments because it’s fall break. I have family in town. ALL THE THINGS.

Along with that, I even had a new batch of poetry publications!

– “Why You Will Listen and Drown” in Starline 38.4

– Zetetic: A Record of Unusual Inquiry reprinted “Barstow”

– “For the Cause” is in the race-themed issue of Eye to the Telescope

Oh yeah, and last week I had a post up at the Holy Taco Church: Dulce de Leche Brownies and how they will try to kill you.

Bready or Not: Pumpkin Maple Cookies

These cookies epitomize the season of fall in a single cookie.

First you taste pumpkin and the cinnamon, ginger, and cloves, then that is followed by the mellow sweetness of maple. The texture is chewy and perfect.

I found the original of this recipe at Two Peas and Their Pod and thought, “Hey, you know what this recipe needs for some extra oomph? MAPLE.”

The flavors play so well together. Add that to the chewy texture and the lovely light orange tint of pumpkin, and you have the perfect goodies to accompany a hot drink on a brisk autumn night.

Do note that this cookie dough is very sticky and goopy. It needs to chill in the fridge so that it can be shaped and rolled in sugar. So plan ahead for this one: make the dough, then bake everything hours or a day later.

Adapted from Pumpkin Gingersnap Cookies at Two Peas and Their Pod.

Bready or Not: Pumpkin Maple Cookies





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These chewy cookies are autumn in one bite! The flavors of pumpkin and spice are followed by the mellow sweetness of maple.

Adapted from Pumpkin Gingersnap Cookies at Two Peas and Their Pod.

1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar, plus more for rolling the cookies
1/2 cup pure pumpkin puree (NOT organic)
1/4 cup molasses
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon maple flavor
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

In a large bowl, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, vanilla extract, and maple flavor.

In a medium bowl, whisk together the remaining dry ingredients. Add them to the batter until just combined. Refrigerate the cookie dough for at least 1 hour or up to 3 days.

When it's time to bake, preheat the oven at 350-degrees. Use greased stoneware or line a baking sheet with silicone mats or parchment. Place white sugar in a small bowl. Use a scoop to drop balls of dough in the sugar. Roll them around and then place on baking sheet. (Note: the dough is very sticky and goopy. It needs to be chilled to be workable, so be sure to place it back in the fridge between batches.)

Bake for 9-11 minutes for teaspoon sized dough, or 10–12 minutes for tablespoon-sized. The cookies should look crackled and set, but still soft. Let them cool on the baking sheet for ten minutes before moving to a rack.

OM NOM NOM!

 

Sunday Quote has a kid on fall break

“One always has a better book in one’s mind than one can manage to get onto paper.”

~Michael Cunningham

Bready or Not: Cocoa Cookies

In the mood for chocolate? Here you go. These cookies are like mini brownies packed with cocoa and chocolate chips!

I used Nestle Tollhouse chips in Halloween colors to really set off the lovely dark dough. It helps to show how much chocolate is loaded in these babies, too.

There is nothing healthy about these. Nothing. You have butter, sugar, cocoa, and loads of chocolate chips. It’s the first week of October and I have already sabotaged all your healthy eating plans for the season.

Sorry/not sorry.

This is modified from Chocolate Drop Cookies at King Arthur Flour.

Bready or Not: Cocoa Cookies





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A must-eat for chocoholics! These chewy brownie cookies taste strongly of cocoa. This makes about 40 teaspoon-sized cookies.

Modified from Chocolate Drop Cookies at King Arthur Flour.

1/2 cup (8 tablespoons) butter
1/2 cup granulated sugar
1/3 cup brown sugar, light or dark, packed
1/3 cup Dutch-process cocoa, sifted
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg, room temperature
2 tablespoons milk (almond milk works)
1 cup + 2 tablespoons all-purpose flour
1 teaspoon espresso powder, optional; for depth of flavor
2 cups (1 bag) chocolate chips

Preheat the oven to 375. Lightly grease a baking sheet or line with parchment.

Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla extract until well blended. Scrape sides of bowl.

Add the egg and milk, beating until smooth, then the flour and espresso powder. Add the chocolate chips last.

Use a teaspoon scoop to set dollops of dough on the cookie sheet. Don't set them too close together.

Bake cookies for 9 to 11 minutes, until they've lost their sheen. Cool on pan for a few minutes and then move to rack.

OM NOM NOM!