Nancy's Notes From Florida

Having Too Many Story Ideas

July 9, 2018

Writer’s Block is often interpreted to mean that a writer stumbles over what to write next. Or he comes to a complete halt due to outside distractions or loss of confidence. But what about when he has so many ideas, that he can’t complete a single one? This can be conceived as another type of writer’s block.
Story Ideas
“I have too many ideas at once, and I don’t know which one to pick,” an aspiring author wrote to me. “What is your advice on this issue?”

It’s great if you have lots of story ideas. It’s not so good if you allow them to distract you until you can’t write anything. Or maybe you’ll write a bit on each one but never finish a single novel. My suggestion would be to pick the one idea that excites you the most and keep writing until you finish the first draft. Yes, it’s that simple.
“You’ve had two series going on together. How did you manage it, both mentally and during the actual writing? Was it difficult going back and forth? Is it easier to finish one at a time?”
I can only work on one project at a time. Even when I was writing two series in different genres, I would focus on one book until it was finished and in the hands of my editor. When that book was completely done, I would turn to the next project.

What happens when you have so many ideas that they interfere with your concentration? Write them down. Keep a “New Idea” file or a “Plotting” file and jot down your notes. Then put them aside until you finish your current project.
Set yourself daily and weekly writing goals for your story of choice. Then sit your butt in the chair and drive yourself each day until you meet your quota. Do not stop if one of those tempting ideas entices you. Concentrate on the book at hand. Later on, those ideas will either be viable or not. You’ll know better when you gain some perspective. For now, you have one project only that you need to finish. To reiterate:
· Pick your project.
· Set your writing goals.
· Write down all the distracting ideas in your head and set them aside.
· Begin on your daily writing quota.
· Keep writing until you finish the first draft.
Next come revisions, and that’s another topic we’ve already addressed here. Your book isn’t done until it’s done. Edited, Revised, Polished, and Submitted.
Then and only then, you may turn to your list of potential new projects. If you’re writing a series, you will need to begin the next installment. If not, listen to your heart and determine which idea is calling to you. Your passion will shine through in your words. Have some ideas that don’t resonate anymore? Scratch them off the list. You want to be excited enough that the buoyancy will sustain you throughout an entire novel. One idea at a time. One day at a time. One page at a time.
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Publix Cooking Class – Seafood

July 5, 2018

We started the evening at Publix Aprons Cooking School with a glass of light golden sparkling Chloe Prosecco. This was a pleasant drink that’s good for sipping before dinner.
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The first course began with Grilled Shrimp Skewers accompanied by Corn and Pineapple Relish. This corn would make a good side dish by itself. The dish seemed reasonable to make at home, although I’d substitute parsley for the cilantro. The wine with this starter was a Buried Cane Chardonnay. It was a medium gold color, and I liked it enough to put it on my buy list.
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Cooking Tip: If you want to know if the oil in your pan is hot enough, add a couple of kernels of popcorn. When they pop, the oil is ready. Be careful the popped corn doesn’t hit you in the eye, so avoid leaning over the pan.
Next we watched the chef prepare Louisiana Lump Crab Cakes with Tasso Tartar Sauce. These were really good; crispy on the outside and soft on the inside. I could eat a meal just with these crab cakes. They were served with salad greens.
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In keeping with our seafood theme, the main course was Key West Jerk Snapper with Papaya and Red Pepper Jam. We each got a firm piece of fish that was moist and tasted good with the sauce. The wine was a Nobilo Sauvignon Blanc with a medium gold color. This was light and fruity.
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Cooking Tips:
Don’t marinate fish or shrimp with citrus, such as orange or lime juice, for more than an hour and a half or the citrus might cook the seafood, as in ceviche.
Dry the fish by patting it with paper towels before frying it. Our chef used a stainless steel sauté pan.
Pigeon Peas with Rice accompanied the fish as a side dish. This had a tomato base, unlike the version I like to make. The Earth Heart Erath Pinot Noir was good with this entrée.
Dessert was a divine Mississippi Molten Chocolate Cake, otherwise known as a lava cake. It melted in our mouths, the heat dissolved by a scoop of vanilla ice cream. My mouth is watering at the memory. I wasn’t fond of the Stella Rose Prosecco that came with this last course.
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Needless to say, I came home and conked out. Too much to eat and drink, but it was definitely worth the effort. I can’t wait to sign up for another class. Look for one near you at Publix Aprons Cooking School.
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Key West 2018

June 26, 2018

We drove down to Key West on the Thursday before the Mystery Fest Key West conference began. Once you hit the Keys beyond Miami and Homestead, you pass interesting little towns on each island along with scenic ocean vistas on either side of the highway. On Ramrod Key, we stopped for lunch at Boondocks. Their creamy New England clam chowder was one of the best. I liked the crabmeat salad and cole slaw that accompanied the soup. A half portion of salad was more than enough.

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After arriving in Key West, we checked in at the Doubletree Grand Key Resort and then took the hotel shuttle into town. Here we meandered around until our friends Alyssa Maxwell and her husband joined us for dinner. We dined at Conch Republic Seafood Company. Richard and I shared stuffed mushrooms and grilled mahi mahi. We were as stuffed as the mushrooms when we’d finished.

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Friday morning, we were free, so we visited the East Martello Museum, a Civil War era fort. Exhibits tell about how the fort was used during the war as well as a bit of Key West lore including ghost stories and the creepy Robert the Doll tale. Doll houses, a treasure chest, and a cannon were among the relics displayed. Then we went outside toward the tower where a spiral staircase takes you to the top. Here are some scenic views.

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Hungry from our exertions, we drove into town and lunched at Pinchers Crab Shack on Duval Street. Then it was back to the hotel for the start of the conference.

 What’s your favorite place in Key West?

See all my Key West Photos Here



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Trimmed to Death – Cover Reveal

June 15, 2018

Trimmed to Death, #15 in the Bad Hair Day Mysteries, will be released on Sept. 25, 2018 and is available for pre-order.

 

TRIMMED TO DEATH eBook

 

Hairstylist Marla Vail enters a bake-off competition that’s a real killer when a contestant ends up dead.

Savvy hairstylist and amateur sleuth Marla Vail enters a charity bake-off contest at a fall festival sponsored by a local farm. While she waits to see if her coconut fudge pie is a winner, Marla joins a scavenger hunt where people playing character roles are the targets. Instead of scoring points with a live person, she finds a dead body planted face-down in the strawberry field. Who would want to cut short the life of food magazine publisher and fellow bake-off contestant Francine Dodger? As she investigates, Marla learns there’s no shortage of suspects. A celebrity TV chef, food critic, olive oil importer, food truck owner, pastry chef, and cookbook author may be stirring up more than their next recipe. Can Marla unmask the killer before someone else gets trimmed from life?

Recipes Included!

Cover Design by the talented Patty G. Henderson at Boulevard Photografica.

TRIMMED TO DEATH, Sept. 25, 2018, Orange Grove Press
Digital ISBN: 978-0-9985317-5-5
Print ISBN: 978-0-9985317-6-2

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