Nancy's Notes From Florida

Publix Cooking Class – Oregon

September 2, 2019

We attended a Publix Aprons Cooking School Class featuring the Willamette Valley in Oregon. I always enjoy these demonstrations with a sampling of different wines and recipes to take home.

Aprons Cooking School

We started out with a taste of Elouan Rose wine. It was light and on the dry side and a pleasant welcome drink.

STARTER COURSE

The first course was Coriander Encrusted Sea Scallops with Cauliflower Puree and Apricot-Shallot Jam. This was delicious. Normally I wouldn’t make scallops at home or order them in a restaurant because they can become rubbery if overcooked, but these were tender and done just right. They paired well with the jam. The accompanying wine was a Chateau St. Michelle Sauvignon Blanc that was a pale yellow color with a slightly fruity taste.

Starter Course

Cooking Tips from the Chef (any errors are due to my misinterpretation):

Iodized salt, like table salt, can turn bitter when you cook with it. He prefers Morton kosher salt, which does not contain iodine and is consistent in quality. A second choice would be sea salt, but characteristics can vary depending on place of origin.

The chef prefers grapeseed oil as you can cook at higher temperatures with it. He suggests you don’t use extra virgin olive oil for cooking as it burns at a lower temperature. Vegetable oil or regular olive oil is okay. Use the EVOO in salad dressings and such.

If oil isn’t hot enough, the food can absorb it. Test with a popcorn kernel. When it pops, the oil is the right temperature.

When preparing scallops, remove the abductor muscle.

SALAD COURSE

Baby Kale Salad with Pears, Burrata, Bacon, and Spiced Yogurt Vinaigrette was our salad. The dressing went well with it. The accompanying wine was A to Z Pinot Grigio. We liked this one.

Salad Course

Cooking Tips

Slice an onion from root to stem, not the other way.

Burrata cheese is a mozzarella cheese stuffed with a ricotta-like cheese. It comes in a ball, and you can find it in the specialty cheese section.

MAIN ENTREE

Pan Roasted Duck Breast with Orange-Cherry Gastrique and Shiitake Risotto was a tasty entrée and fairly easy to make. The accompanying wine was a Sidur 2017 Pinot Noir. This was okay but I like a Cabernet better.

Main Entree

Cooking Tips

You can buy the boneless duck breasts in the frozen food section. Defrost and slash the fat side to prevent it from curling when cooking.

Put honey for 20 seconds in the microwave to liquefy if it’s crystalized.

DESSERT

Peach Panna Cotta with Biscotti Crumble and Blueberry Compote wasn’t overly sweet and was paired with an A to Z Riesling.

Dessert

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The Editing Process

August 23, 2019

Editing a manuscript is a critical stage in the writing process. In an earlier post, I discussed the Five Stages of Writing. Currently, I’m in the editing or revisions phase with one book and the production phase of another. This often happens, because finishing the first draft of a book doesn’t mean you’re done. It’s only the start of more work.

The Editing Process

After my draft is complete, I begin an intense round of line editing. This means reading the printed pages word-by-word through the manuscript to tighten sentence structure, catch repetitions, fill in emotional reactions, add dialogue tags and more. Here is an example of what one page looks like from Easter Hair Hunt, #16 in The Bad Hair Day Mysteries.

I scribble changes on the printed page, then go back to the computer and make the fixes. Like this:

Easter Edits

Then I read through it again. Note one paragraph here has the same word, “staff”, three times. In the second round, I changed the middle one to “employee” entrance. This means another session at the computer and another printout.

Easter Page

I read it again and keep doing this process until each page is as perfect as I can make it. For revision tips, see my previous post here.

The next step is to send it to my freelance editor. She’ll return the file with remarks using Track Changes in Word. Here comes another round of corrections and one more read-through to make sure all is smooth and I didn’t miss anything. For traditionally published authors, they’ll get edits from their developmental editor and their copy editor.

Next round? For indie authors, that’s beta readers. These are ordinary readers like you who read the book the way they would any story. But they’re looking for flaws, misspellings, info dumps, inconsistencies, or anything that would give them pause. Their input is invaluable, and they always find new things for me to modify.

Is the book done yet? Nope. From here it goes to my formatter. Once she converts the file, I have to read through it again to look for conversion errors. This is akin to the advance reading copy that traditionally published authors receive. It’s the last chance for a final proofread.

This is why the editing process can take so long. I set myself a goal of 10 pages a day. For a 300 page manuscript, that’s 30 days with no time off. Sometimes after several rounds and numerous changes during one day, I still can’t finish those ten pages. I get too close to the material and have to put it aside until the next morning.

So please be patient, dear readers, if it takes longer for me to produce a book. I want it to be as perfect as possible by the time it reaches your hands. Or at least, the hands of my early reviewers. That’s a whole other topic.

Unfortunately, no matter how many passes we make through a book, including our editors and beta readers, some errors will slip by. It’s only diligent readers who can point them out to us. If you see them, please communicate in a kindly manner directly to the author via private email. Depending on our publishing status, we may or may not be able to fix these mistakes. Your eye for detail will be appreciated as long as you understand that most of us really do try our best.

What is The Editing Process? It's a critical phase in writing a novel. #amediting #amwriting Share on X

Do you get annoyed by occasional typos in the books you read, or do you accept them as inevitable and keep reading? Feel free to leave a comment below.

 



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Coronado Springs Resort Dining

August 16, 2019

Continuing our tradition of trying new places to eat in Orlando, we dined at Toledo, the new rooftop restaurant inside Disney’s Coronado Springs Resort. A magical elevator takes you to the top floor where you emerge into a spacious lounge area. You can come for drinks and the view if you don’t care to stay for dinner. Here we are gazing toward Hollywood Studios. You can see the new Star Wars land under construction and the Tower of Terror.

View from Toledo

Inside the restaurant, we were led to a quiet table among the bustle. We began our meal with an olive medley and flatbread with melted cheese for appetizers.

I ordered tilefish for my entrée and was pleasantly surprised by the tasty dish. Dessert was the best, a couple of chocolate concoctions that we all shared.

Dessert at Toledo

Our other days in Orlando were taken up with family visits. On this night, we were celebrating our son’s birthday. We’ll soon have a lot more to celebrate as my husband and I become grandparents for the first time later this year.

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FAPA Conference – Day Two

August 14, 2019

I continued to meet new people on Saturday, Aug. 3, at the Florida Authors and Publishers Association (FAPA) conference. Here I had a separate table to sell books in between workshops. Everyone was in the same room, and there was one track per hour, so nobody had to worry about choosing which panel to attend or running to another location.

Michael Joy and Raquel Reyes represented Florida Chapter of MWA at the conference.

First speaker of the day was Ava Doppelt, an intellectual property attorney, who spoke about copyright and trademark issues. She was followed by Tiffany Padgett from Ingram Content Group who told us about the different programs Ingram offers publishers and authors.

I particularly enjoyed Robert Macomber’s talk on Keeping Fans Engaged. He suggested authors bring readers inside the story by sharing your writing experiences, mistakes, and research adventures. Let them meet you in person via your author newsletter, Facebook page, and local reader events. Make your newsletter about your readers, too, such as showing a photo of a fan reading your book or getting your autograph at a signing. The goal, from what I gathered, is to engage your readers as much as possible.

Lunch was a buffet with Italian food and a delicious tiramisu for dessert.

Next it was my turn to speak on “First Class Marketing on a Coach Budget.” This consisted of a Power Point presentation and a 10-page handout.

The last session was by Tara Alemany on Road Map for Success. Then we divided into tables for an “Ask the Experts” Roundtable.

The awards banquet followed, beginning with a cocktail hour. After another buffet meal, we watched the mounted screens displaying the book covers for each award finalist. As our names were called, we went on stage to receive our medal. I received a gold medal for Writing the Cozy Mystery: Expanded Second Edition.

Below I am with my husband in photo one, and with Angelina Assanti, former FAPA president, in photo two.

 

See all my conference photos at https://www.facebook.com/NancyJCohenAuthor/

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FAPA Conference – Day One

August 12, 2019

Last weekend, I attended the Florida Authors and Publishers Association (FAPA) annual conference. It was held at the Hilton Orlando Buena Vista Palace across from Disney Springs in Lake Buena Vista, FL. Outdoors is a beautiful pool area with a covered poolside restaurant and a lazy winding waterway for tube rafts. If you follow the paths, you can find the pedestrian overpass crossing to Disney Springs.

The hotel has a pleasant lobby on the third floor with a large bar/lounge area where you can get drinks and appetizers starting in late afternoon. Our first evening, we enjoyed glasses of wine and a crab cake appetizer. I skipped the Friday workshops so we could settle into our room and explore the environs.

 

Downstairs on the first floor is a sundry shop, a quick-service café offering coffee, sandwiches, ice cream and other snacks, and another small gift boutique. On this level is also a full service restaurant. Friday night, we ate here with the gang from the conference. I had a tasty pasta dish with shredded beef short ribs and mushrooms.

That evening was a welcome cocktail party for conference attendees with a cash bar. We met new friends and greeted authors we already knew, such as Melody and Barry Dimick, Robert N. Macomber, Jane R. Wood, Raquel Reyes and Michael Joy. Angelina Assanti, outgoing FAPA president, did a great job along with the conference committee of organizing the entire weekend event.

Below: Nancy with Michael Joy in first photo and Robert N. Macomber in second photo. See all my conference photos at https://www.facebook.com/NancyJCohenAuthor/

Coming Next: Day Two

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