Tag Archives: kris rusch

I'm Not Alone

Behold! My writing process in the words of Kristine Rusch:

I mentioned in my first blog on this that there would be a lot of sausage-making in these posts. I don’t write in order (I wish I did) and characters tend to surprise me at times. So, I often have to work out how they got from point A to point YY. Some of that stays in my office forever, and some of it either becomes other projects or goes into the book.

In other words,  I don’t just write a book, I assemble it from pieces. On my very first novel, I printed out the chapters, then spread them on the floor of my office like playing cards, and put them in piles until they made sense. I can mostly do that on the computer now, with my own weird version of a spreadsheet, but it’s the same process.

A friend of mine calls that “writing into the dark” and whoa, boy, is she right. Sometimes I shed a light on a part of that darkness, see a maze, and slam the door closed. Sometimes I shed a light, and realize the room was bigger than I thought. And sometimes I shed the light, and realize what I thought was a room was really just an unimportant shadow. But I need to go in deep enough to turn on the light in the first place.

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Tuesday Tea and the Social Brew

How about some tea, crumpets, and social brew?

The Tea

I have some guilty pleasures. Bottled fruit yerba maté is one of them.


While I like many flavors, today I want to recommend this refresher by Guayakí: Pure Body Peach. The combination of peaches and yerba maté is smooth and absolutely perfect. It's my favorite of all the bottled teas they put out. Best served cool and guzzled in doses.

The Crumpets

Tried a new recipe this last week and I like it. We shall call it Blueberry Muffin Bread. The bread is dense and thick, so err on the side of too much water rather than too little.

  • a handful of frozen blueberries puréed in water
  • a handful of pecans
  • sweetener and salt to taste (err on the side of generous)
  • all-purpose flour mix
  • a pinch of baking powder

Pour the purée in a bowl and add the pecans and sweetener. Stir in flour until dough is very soupy and all flour is thoroughly mixed. Layer parchment paper two or three times over a baking dish, then carefully pour in dough. Bake at 400 degrees for about 40 minutes1 or until knife comes out clean. If it's almost clean, taste it: it might be done. Allow to set for 15–20 minutes. Enjoy!

The Social Brew

Manuscript Multiple Personality Disorder | on symptoms, diagnosis, and treatment

Diagnosis: Manuscript Multiple Personality Disorder. Often found in writers who are working on multiple projects in the same draft or stage of review, thus utilizing the same muse.

— posted in comments at Write a Book with Me

The Rules of Music | on study and creation

To study music, we must learn the rules. To create music, we must break them.

— Nadia Boulanger, tweeted by Finale Music
a thought which applies equally well to any creative endeavor

My Favorite Online Fiction | on reading

I try to never miss Kris Rusch’s Free Fiction Mondays, Melanie Edmond’s Starwalker, M.C.A. Hogarth’s Black Blossom, or new issues of Beneath Ceaseless Skies.

— posted in comments on Writer at Play

Passive Voice? | on grammar

I do agree that those are weak verbs in an action scene and should be excised, but this sentence is an example of a passive construction. Not all instances of those two verbs are passive, as this sentence is an example of an active construction.

— posted in comments on The New World of Publishing

Show 1 footnote

  1. The recipe is for high-altitude cooking. Adjust as necessary.
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