News! I’ve dropped Twitter. I tried it for two years, and I just can’t get into it. Don’t despair dear readers though, you can find me on Facebook. Check out my new writer page via the link to the right. Like the page to see updates from me on Facebook. Please note that Facebook probably won’t show you all my posts, so if you really like me, you can tell Faceboook notify you when I post. Or throw your email on the subscribe area, also on the right, and you’ll get an email each time I update here. OR! Wait a few weeks, and I might have an email newsletter. Options, my friends.
I am heading toward the end of the third draft of DRAGON HERALD. I hope to finish this draft during the Writing Excuses Conference and Retreat. Then I’ll do another pass for grammar and things before I send it out to some readers. Email me if you’re interested in that task.
The third novel is now called OUR SISTER’S MAGE, and planning moves forward, even when I’m trying not to think about it. There are demons, a murder mystery, corrupt gold mines, at least one god, and a mage who doesn’t like the goddess who gives her power.
Greetings, a day late. The holiday weekend threw me off. I met with my most excellent writing group last night, and was reminded they are most excellent. I have the best writing group, full of wise and encouraging people. And now I’m motivated to continue with draft #3 of Dragon Herald, which slowed down considerably this week. I don’t have that much more to go! I can do it!
For now, enjoy Defiant: Chapter Fourteen!
In last week’s post, I detailed my hopeful plan for the next few months. Things are going well, and I’ve done nine of twenty-eight chapters of the third draft of THE DRAGON HERALD.
I’ve read a lot online recently about how to track progress writing. Many people use word count, but that only works when you’re writing words. Writing involves a lot more than banging out words at the keyboard. Last week, Scrivener thinks I wrote 28,000+ words, which would be pretty impressive. In reality, at least 27,000 of those words were from a prior draft. I copied them into a new draft and BOOM – it looks like I have words.
The Timing app has been my fix for this for a few months. It keeps track of how much time I spend in the software associated with writing (and other things, like Facebook), and I monitor my progress and set goals based on hours. I’ve spent a little over eight hours on the third draft. It does miss other activities, such as writing notes in my notebook, thinking of my novel in the car, and developing brilliant ideas that would create a masterpiece in the shower. Those are hard to quantify, anyway. I recommend it, as you might be surprised how much time you are (or are not) spending on a project.
Here we go to Defiant Chapter Thirteen!
This was a busy week for writing!
I finished the first draft of the first chapter of my third book, currently called THE LADY’S MAGE. I wanted to finish this up now because I may have the opportunity to have it reviewed in a critique group on the Writing Excuses Conference and Retreat (and Cruise).
Once I was finished with that, I worked on a query letter for the second novel (DRAGON HERALD), as there may be an opportunity to have someone review it instead, or as well. After I’m totally finished with the novel, I will use a query letter to ask agents if they’d like to represent my work.
Then! I started editing the third draft of DRAGON HERALD. The story is done, and everything is where it is supposed to be, so in this draft I’m just rounding out corners, adding some details I missed in early chapters and making sure each chapter has all the things it needs to keep a reader going. That’s the plan, anyway!
What is the timeline for all of this? I still have a hard time guessing, but here’s the plan for now:
- End of September: finish the third draft of DRAGON HERALD, start on the fourth draft
- End of November: send DRAGON HERALD to readers
- January: finalize DRAGON HERALD
- February: Start querying agents for DRAGON HERALD, begin writing THE LADY’S. MAGE
Thanks for joining me on this adventure!
This week, our friends continue their journey in Chapter Twelve of Defiant.
This week was crazy with a wedding and work travel, but I pondered my next novel while driving. I have the basics of the characters, setting, and conflict. The plot is sketchy at parts, but my characters don’t know how to solve the conflict yet either, so I have some time.
The second novel is still in progress, don’t worry. I’m letting it rest for a bit, and then I’ll go back for another revision and a third draft. I expect this will happen sometime in September or October, all around the fantastic writing cruise. We’ll see how it goes.
We are in Chapter 11 of Defiant! This chapter is readable, but… not my favorite. I can tell my writing skill has improved quite a bit since this first novel, and that is a beautiful thing! Regardless, Aida and friends move forward on their quest to find information and safety, and some very misinformed youngsters attempt to stop them.
I mentioned last week I had a goal to finish this draft by mid-September. Well, I did it this week. I realized my vision of a completed draft included a lot of edits that probably belong to the next draft. There’s no knowing if I am labeling these drafts correctly, but it is my book so who cares. So, second draft is done!
While I let that draft rest a bit, I’ve started planning a third novel, unrelated to either of the first two. I’m having a lot of fun world building.
But let’s return to the land of my first novel – Defiant!
I’ve made a new goal for this draft of Book #2 – finish it by 9/13. That’s when I go on the Writing Excuses Retreat, Conferene, and cruise, and a perfect breaking point between drafts. Now to just do it!
We’re to Chapter Nine of Defiant. I hope you enjoy!
It was a busy week here in Julie Land, so let’s start with the most important thing: I posted my cheesecake recipe a few days ago. People always ask for cheesecake from me, and now you too can perform this incredible feat of magic by following this extraordinarily simple recipe. Seriously, it isn’t a big deal.
The other big news is I attended the Realm Makers Conference. It was a fun and very well-organized event and had the best banquet steak I’ve ever tasted. I have several pages of notes, but the thing that I keep going back to is the live editing class by Lisa Mangum. You can see a similar class with her from LTUE here. It was eye-opening, and also a little concerning. She aims for ten pages an hour when editing, which is forty hours for a book like mine. I’m no editor, but I do have to edit my own work before I try to get someone to buy it. That means there are at least forty hours after I get done with what I’m doing now if I’m aiming for high quality. It may be longer since I don’t know what I’m doing! I may have not spent that much time on Defiant… Writing is hard, y’all.
Speaking of Defiant, we are on to Chapter Eight! On this reread, this is my favorite chapter so far!
I am at a writing conference this weekend, so the obvious thing to do is post a cheesecake recipe here. Why? I make cheesecakes, and people enjoy them. They frequently ask me how I make them. There’s no secret – I think this is very similar to the recipe on a cream cheese box. I wrote down the directions as I did the process once, so you could have it officially.
The number one rule of making a cheesecake: relax. Everyone who asks me how to do this assumes it is challenging to do and there’s a high risk of failure. They clearly haven’t thought about my cooking skills. I have managed to make this cheesecake multiple times each year for at least fifteen years, and each attempt has been successful. Sure, there may be some slight imperfections, but if anybody complains, you take their cheesecake and eat it yourself.
1 cup graham cracker crumbs
3 tablespoons sugar
3-5 tablespoons butter, melted. Apparently, you can use margarine, but why would you do that to yourself. This is not the time to cut calories.
4 – 8oz. packages Philadelphia Brand cream cheese softened. I do recommend going name brand here, but any will likely work. If you get the low fat or low calorie or otherwise diet product, please don’t tell me and don’t tell your guests you got the recipe from me. You’re eating cheesecake. It isn’t diet food.
1 cup sugar
3 tablespoons flour. I suspect any type will work.
1 cup sour cream
1 tablespoon vanilla
1 – 21oz. can cherry or strawberry filling
1. Make sure you have a springform pan. This is important because once you make one cheesecake, people will want you to make more. You’ll leave the leftovers with them, either because you’re nice or you want to avoid all the unholy calories yourself. Either way, you’ll only get your pan back about half the time. If your sister still has yours, go buy a new one. The original directions say 9 inch, but mine is 10 and works fine.
2. Open up the cream cheese packages and put the cream cheese in the mixer bowl. Cover it with a towel or a plate and set it to the side so they can soften.
3. Set the oven to 325.
4. Start melting the butter. I’d always use a bit more butter than you think you need. Too much or too little and the crust may not attach properly, but you’re still going to end up with graham cracker, sugar, and butter so it’ll be fine. See the end of rule one if someone complains.
5. Make some graham cracker crumbs, or buy them. I make mine in the Ninja, but you can also stick them in a plastic bag and hop up and down on it. This is especially useful if you’re stressed. Either way, one sleeve is about one cup or a little more. More is fine. Nobody complains about too much cheesecake crust.
6. Mix the crumbs, 3 tablespoons of sugar, and the melted butter in a mixing bowl with a fork. It should be the consistency of slightly damp, fluffy sand.
7. Take this delicious mix and dump it in the springform pan. Smash it out with your palms, so it is packed down and flat. This is where the 10 inch versus the 9 inch pan starts to be noticeable. Just add more stuff!
8. Take some sort of oven-safe bowl or dish and add at least two cups of water to it. Set the dish on the bottom rack of the oven. This has nothing to do with the crust, but you’re probably waiting for the oven to finish heating at this point so might as well get moving. The water will help the cheesecake not crack later.
9. Put the pan with the crust in the oven at 325 for 10 minutes.
10. While it is going, you can get started on the cheesecake batter, but there’s no rush here as you’ve got to wait for the crust to cook and then for the oven to heat more before you can put it in anyway. Lick the fork and mixing bowl with the crust crumbs while you wait.
11. Onward and upward! So you have your mixing bowl with the cream cheese. Add the cup of sugar and the 3 tablespoons of flour. In theory, you should now be able to mix these ingredients together with a stand mixer until they’re “well blended.” I have never been able to do that. I suspect I’m not waiting long enough for the cream cheese to soften. There appears to be no effect on the final product. So just mash it all together for a bit. The instructions say medium speed on the mixer, but I’d start slow unless you want cream cheese flung about your kitchen. No licking the spatula yet.
12. Start adding eggs, one at a time. Or two. You do you. Mix well after each addition. You’re going to want to take a spatula around the edge of the mixing bowl to make sure you have everything in there. Stop the mixer before you do that part though. Also, I break the eggs into a bowl first, so I don’t lose the eggshell into the batter.
13. Somewhere in here, the timer will ding on the crust. Pull it out, and set the oven to 450.
14. Once the eggs are in, use the spatula one more time to make sure you have all the edges. Don’t lick the spatula yet. You still need it.
15. Blend in the sour cream and vanilla into the mix. Use that spatula again. We’re trying to get rid of any stray chunks of cream cheese that are hiding, though nobody will complain if one or two are in the batter. The batter should be smooth and pourable. Still, no licking the spatula.
16. Pour the batter on top of the crust in the pan. Use the spatula to get more out, as well as smooth it around so it is flat in the pan.
17. You’ll probably need to wait for the oven to heat up. Cover the batter with a towel or plate. You probably have other small or tall humans or animals in your house that will want to start licking things, so covering it is for their own good.
18. Once the oven is all warmed up to 450, put the cheesecake in for ten minutes. Don’t be hasty here; we really want the oven good and hot.
19. Carefully unplug the mixer and remove the blades. Collect all the items dirtied by batter. Lick all the things.
20. After ten minutes, reduce the oven temp to 250 for an hour.
21. After an hour, your cheesecake should jiggle slightly when it is shaken. There may be some brown spots around the edges.
22. Take a small knife and separate the cheesecake from the pan. Open the pan, and then shut again. We want to make sure the walls of the cheesecake aren’t attached to the pan. This will help prevent cracking.
23. At this point, your cheesecake is done, and you can throw it in the fridge to cool overnight.
24. If you’d like to do more to help prevent cracking, leave it in the oven (turned off) for another half hour. After that, you could put it on the counter for another half hour, if none of the humans or animals in your house would disturb it. All these things do is help the cheesecake to cool slowly and hopefully, not crack. It probably still will crack, and that’s normal. You’re going to cover it up with a topping anyway. And if anyone complains — see rule 1.