I’ve just gone through a serious rewrite, a rewrite that taught me more about writing than any brand-new-original project or how-to book ever has. It started with a mentor (wait, let me adjust that, I started with AN AMAZING MENTOR), several honest, outspoken readers and a crapload of determination. It ended in a four month struggle to open my eyes. It seemed hopeless and more than once I thought about just giving up on the book. Then suddenly, like pixie dust had sprinkled from the heavens onto my thick head … it all clicked … leading me into a frenzied re-rewrite that has truly helped this writer turn the corner. My novel now has powerful plot and character development, several twists, and a writer who actually feels completely great about it.
And if you’re a writer, you know exactly what I mean by that. We’ve all felt good about a piece of writing, we’ve even felt real good about it, but how often can you honestly say you felt completely great about it? Completely great doesn’t mean I know, without a shadow of a doubt, that I’ll be discovered, fought over by several agents and catapulted into the upper echelon of successful authors. I mean, sure, it could happen, but when I say I feel completely great about this final rewrite, I mean that my personal best has jumped the wire, and that wire was set higher then ever before. I succeeded and know that this book, or the next (which by the way, I’ve already excitedly begun), or the one after that has a much higher chance of success.
The next steps? “Cold in California” will be entered into the 2010 ABNA competition next Monday, and I will be querying the novel and series over the next few weeks. Scary stuff but you know what? I really do feel completely great about it.
YAY FOR ME! I had the balls to face my writing, plotting and character development demons and during it all, I did what all writers do when they write. I ate to keep up my strength.
This blog is about snacks for every writing project, so today’s recipe is savory, to reflect the aromatic experience facing the rewrite dragons in your closet. Time to bring the tropics to your desk!
Caribbean Langostino Balls
1 lb. Cooked, Cleaned Langostinos (at the grocery store, frozen case or seafood counter)
½ C Red Peppers, small diced
1 T Scallions, thin sliced
¼ C Mayonnaise
½ tsp Jamaican Jerk Seasoning (more if you like spicy/sweet)
S&P to taste
2 Eggs, whisked with 1 T water
1 C Breadcrumbs, dry, unseasoned
Preeheat oven to 400 degrees. Chop langostinos and combine with diced red peppers, sliced scallions, mayo and Jerk seasoning. Mixture should be tight enough to form into small (1”) balls. If not, add a little dried unseasoned breadcrumbs to tighten – if mixture is not wet enough, add a little mayo. Roll balls in breadcrumbs, then egg mixture and then breadcrumbs again until well coated. Set balls on baking sheet and bake at 400 degrees until golden brown, 15-20 minutes.
Langostino balls can be refrigerated and reheated for munching later. Yummy hot or cold.
Pirate Trunk Dipping Sauce
½ C Apricot Preserves
1 T Dark Rum
¼ tsp Dry Mustard
Mix and heat
Substitute lump crab meat for langostinos.
Substitute ¼ t dried mustard, ¼ t Old Bay seasoning and a dash of cayenne pepper for Jerk Seasoning.
For even more spicy Caribbean Langostino Balls, add another ½ t jerk seasoning to the breadcrumbs for coating.
A variation on the dipping sauce is to mix equal parts Raspberry Jam with Dijon Mustard.
Enjoy! Next week: Sweet balls, for that sweet feeling of success after reaching your writing goals. After all, it’s common knowledge that it takes a lot of balls to do the job well.