Nancy's Notes From Florida

Sleuthfest 2019 – Day 2

March 25, 2019

On Friday morning at SleuthFest mystery writers conference, the editors’ roundtable was held. Guest editors included Anna Michels (Sourcebooks), Chantelle Aimee Osman (Polis Books), Stacey Donovan (Hallmark Publishing), and special guest Neil Nyren. Conference co-chair, Michael L. Joy, moderated. Here is the gist of what I learned. Any errors are due to my misinterpretation.

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Sourcebooks has acquired Poisoned Pen Press and its entire backlist. Anna is acquiring for this line. She’s looking for mysteries, thrillers, and suspense. Their books run 75k to 110k words.

Hallmark’s core audience likes print books. These would be sweet and wholesome stories, same as their movies. Mysteries should be a regular series and not a Christmas setting. Character arcs and motivation are important elements in their stories. Their books run 75k to 90k words.

Polis Books is looking for new and unique voices for their Agora imprint.

All of these editors (except Neil) take unagented manuscripts, but they recommend you have one to negotiate a good contract in the author’s favor. Check their websites for submission requirements. Hallmark has open calls for submissions on certain dates.

“You’re buying the writer. You’re not buying the book.” As soon as they buy your book, they’ll want you to be working on the next one.

I cut out of this workshop to see what my friends were saying about being orphaned by their publisher. Diane A.S. Stuckart moderated this panel with Marty Ambrose, Debra H. Goldstein, Alyssa Maxwell, and Dr. Lenore E. Walker. After you pick yourself off the floor from hearing the publisher dropped your series, you recover and reinvent yourself. This could end up being the best thing for your career.

Getting Orphaned panel

Next I gave my workshop on “How-To Become a Hybrid Author.” I discussed the reasons for going indie, the pros and cons, and the exact steps to take from manuscript preparation to production to marketing. Look for further blogs on this topic here.

Nancy J. Cohen   Nancy workshop

Lunch was a sobering talk by E.J. Wagner on the Evolution of Forensic Sciences. It was fascinating to hear how bodies used to be sold to medical schools in merry old England. Table decorations were lovely, and I was happy again to sit with good friends.

I missed the afternoon sessions since I had an hour and a half of volunteer duty as usher for an editor during the pitch appointments. Since I was barely able to walk after my mishap yesterday, I went to rest my foot afterward until the Volunteer Appreciation Party. Free snacks and drinks flowed as we all complimented each other on another great conference.

volunteer party   volunteers

Dinner followed in the ballroom with the author auction, where famous authors auctioned off an hour phone conversation, or a chapter critique, or a character name.

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Sleuthfest 2019 – Day 1

March 23, 2019

Third Degree Thursday at Sleuthfest found me at the registration desk from 1pm to 3pm. I like this volunteer duty because it allows me to greet everyone coming to claim their badges. This is my home conference where I know lots of people (although it helps that I served as chapter president for two years), plus it’s wonderful to spend time with other writers who’ve become friends. It’s like homecoming week for many of us.

sleuthfest

Workshop sessions ran all day, but I used my free time to check into the hotel and unpack in my suite. At 5pm, we attended the welcome talk by conference co-chairs Raquel Reyes and Michael L. Joy followed by a speech by publisher and long-time Sleuthfest friend, Neil Nyren.

I ate dinner in the lobby and hung out with friends, making some new ones in the process. Here I am with my Booklovers Bench pals, Debra H. Goldstein, Cheryl Hollon and Diane A.S. Stuckart.

I didn’t stay up late, wishing to sleep well since my workshop presentation was in the morning. Up in my room, I dropped my heavy digital camera right on my foot that is scheduled for foot surgery in two months. Ouch! So now I lay awake wondering how I’d fit into my dress shoes in the morning.

GIVEAWAY

Go Here to Download 40+ cozy mysteries including my book, HAIR RAISER.



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Website Updates

March 22, 2019

It’s not often that we have to update our entire website, but that’s what my designer has been doing for me. She’s switched my hosting system to Managed WordPress, changed my blog from WordPress.com to WordPress.org, and updated my ancient webmail to the Office 365 Email program. We’re still ironing out the kinks, but we’re getting there. I highly recommend Laideebug Digital if you’re looking to update your site.

This post is a test to see if you receive it. Let me know if you have any problems. Please re-subscribe to my blog if you got dropped in the transfer. Once I am assured this post got received as intended, I can go ahead and resume my regular blogs. So let me hear from you. Did you get this in your email inbox or by coming over to my site?



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Orlando Explorer

March 4, 2019

Our most recent visit to Orlando had us visiting Epcot for the Festival of the Arts. I tasted the mushroom risotto at the Masterpiece Kitchen around World Showcase but held off eating more until we went to the Morocco café for a vegetarian platter with hummus and more.

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At Disney Springs another day, I indulged in a root beer float at Ghiradelli. We enjoyed the ambiance as we strolled through the marketplaces and past numerous restaurants. Our adventures continued at historic Winter Garden as we strolled downtown. The main street still has its old-time charm, while a brewery hall attracts a young crowd with several fast-food eating choices. Here’s a peek at the lobby of an earlier era Edgewater Hotel and an adjacent ice cream shop.

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We took walks at Disney’s Riverside and Boardwalk resorts, and gained a couple of extra pounds from dining out the entire weekend. Now we’re home, and we brought a cold along with us as a souvenir.

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Valentine’s Day Cooking Class

February 17, 2019

For something different than the usual dinner at a restaurant for Valentine’s Day, we signed up for a Publix Aprons Cooking School class. We’ve enjoyed these before, and the night’s menu looked appealing. It was a popular choice. The place was full with 48 people present to watch the demo-style class.

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As we waited for the show to start, one of the chefs poured us each a welcome glass of Cupcake Sparkling Rosé wine. I enjoyed it more than I thought I would. I grew up on rosés before learning to appreciate drier varieties. Remember Lancer’s?

First course was a Pistachio Shortbread with Goat Cheese, Strawberries, and Mint-Honey paired with a Kim Crawford Sauvignon Blanc. This was almost like dessert. The shortbread was a tasty cookie. The wine went well with this selection but it was a bit too fruity for my taste. I’d like it better before dinner.

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The next course was really good and very hearty. I could have made a meal out of this alone. We got a generous portion of Seared Sea Scallop Chowder with Smoky Sourdough Croutons paired with Bread & Butter Chardonnay. This wine went on my “I Like It” list. The soup was delicious. You could vary the recipe at home and make it with shrimp or lobster instead. If you use scallops, remove the abductor muscle from the sides.

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The main dish showed me a cooking technique I’d never heard of before. It used a temperature-regulated water bath. You insert the food in a vacuum sealed plastic bag, so you’d also need the vacuum device. I’ll never make this at home with all the extra equipment required, but the meat was tasty and tender. The dark things are purple potatoes. Sous Vide Lamb Loin with Butter-Roasted Radishes, Carrots, and Baby Potatoes paired with a La Crema Pinot Noir. I liked the dry red wine. Tip for pearl onions: cut off the bottoms and blanch in boiling water for a minute, and the skin peels right off.

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The dessert, a Butterscotch-Toffee Budino (pudding) was paired with a Veuve Cliequot Brut Champagne. Apparently, the tinier the bubbles, the more expensive the brand. This one had lots of tiny bubbles. The pudding was like a dense flan, a rich dessert that melts in your mouth.

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We had a gourmet meal and wine for a decent price, plus we got to see an entertaining cooking demo and take home the recipes. Let’s check their calendar and see what’s appealing that is coming up next.



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