Turkey and Arborio Rice Soup

My boyfriend's back wasn't feeling so great, so I thought I'd make something warm and comforting. Also, because I recently started a new job, I am always looking for something that makes great leftovers as well. This was sweet and savory with some heat at the end.

So, I looked online for a few recipes, changed it to match what I had in my kitchen and what my dietary needs are. So, now you have a gluten-free soup that was fabulous. If you like it soupy, add two more cups of water. Personally, we like it more like a stew.

Pictures will follow. 

Ingredients
1 package of ground turkey
2 tsp red pepper flakes
2 tsp poultry seasoning (no salt)
Salt and white pepper to taste (optional)
8 cups water
1 cup wine
7 tsp chicken bouillon
1 onion, chopped
1 bay leaf
1 TBS curry powder
4 cloves garlic
3 stalks of celery
10 red potatoes, cut into bit size pieces
3/4 cup of carrots, sliced
1 sweet potato, small cubes
1/2 acorn squash, small cubes
1/2 small head cabbage, shredded
2 cups frozen corn
1 cup Arborio rice

Directions
In a large pot, combine water, wine, bouillon, curry powder, bay leaf, celery, potatoes, carrots, sweet potato, squash, and cabbage. Bring to a boil. Lower temperature to a slow boil.
In a separate saucepan, brown the turkey. Sprinkle with poultry seasoning, red pepper flakes, salt and white pepper. Add onion, and garlic. Once almost finished browning, stir in Arborio rice for two minutes.
Put in pot with other ingredients. Add corn and cabbage. Slowly simmer for 1/2 hour.
Serve with gluten-free bread.

Blueberry Peach Crumble (gluten-free)

Today was an interesting day. I was woken up last night from a cat fight fight outside and wasn't able to go back to sleep for an hour. So, from 4 to 5, I thought about crumbles or crisps and what I would like to cook for tonight's dessert.

We are going over to a friend's house, Andrew and Amanda's, and they are cooking veggie chili. I wanted to bring a dessert, or something sweet, as I have a tendency to love dessert. 

All recipes come from somewhere and this one is no different. I looked at Gluten-free Goddess, Gluten-free Girl and the Chef, and Tasty Eats at Home. All are great for different reasons. Here's what I've discovered about myself though: I'm a lazy chef.

There, I've said it. I would like to be vegan and grind my own flour, but I have a full-time job. And I like eggs, butter, and honey WAY too much. I'm not even vegetarian. Maybe it would help with my other digestive issues if I was, but right now, I still want to eat things like  bacon-wrapped jalapenos with cream cheese every once in awhile, especially during football season.

So, now I'm adapting from all of the above recipes--cheating when I can--to produce a still yummy treat for our non-gluten-free friends.

Here's what you'll need:

Preheat to 350 degrees.

Mix in bowl:
1 pint blueberries
1 pint sliced peaches
2 T tapioca flour
juice from 1/2 lemon (or lime)
1/4 tsp cinnamon
2 T agave (or brown sugar)
pinch of nutmeg or salt

Place in lightly greased pie dish. I used a ceramic 9 inch.

For topping:
1 c certified gluten-free oats
1/2 c almond flour
1/2 c brown sugar
1/2 c gluten-free pancake mix
1 1/2 tsp cinnamon
4 T butter, well-chilled and thinly sliced

Rub together until toppings form little balls and stick together.
Add:
1/2 c chocolate chips

Place on mixed fruit filling. Drizzle 1 T agave on top.

Bake for 40-45 minutes--until fruit is soft and topping is browned. Let cool on wire rack while putting away dishes and cleaning up dinner, then dish up when warm.

Serve with vanilla frozen yoghurt if you like. Or, just eat it. 

Broccoli Cheese Soup

We had a huge bag of broccoli and Eric and I couldn't eat it quick enough. Before it turned, I decided to look up some recipes with broccoli.

I went to my go to online source and found: Broccoli Cheese Soup

So here's the catch--I'm not big on velveta cheese and I like some spice. I ended up adapting it like this:

What you'll need:
2 onions, chopped
2 T EVOO
2 garlic cloves
2 T butter
2 lbs of chopped broccoli
3/4 cup red lentils
3 red jalapenos, roughly chopped with seeds removed (use green if you don't have red)
4 tsp chicken bouillon
4 cups of water
14 oz of cheese (I used 10 oz of colby/jack cheese, 3 oz of Gloucester with onion and chives, 1 oz of red Leicester), cubed into small bits
2 cups of rice milk
1 cup of potato starch

Heat pan on medium heat. Add EVOO. Saute onions for 8 minutes. Add garlic. Saute a few minutes longer. Add broccoli. Add jalapenos. Add butter. Saute 5 minutes more. Heat up a cup of water and melt chicken bouillon in water. Add to pot with rest of water. Add lentils. Bring to boil. Simmer for 10 minutes. Lower heat and add 1 cup of milk and cheese. Simmer until all cheese is melted, stirring frequently. With last cup of cold milk, mix potato starch in until blended, then slowly stir into soup until thickened. Warm through.

Serve with Gluten free (or normal) bread or on a baked potato.

Enjoy!

Mexican Pepper and Zucchini Caserole

As fall is starting to show its face, I was looking for something warm that would use up some of the vegetables in my garden.

I seem to be inundated with peppers, zucchinis, and onions, so those had to be the main ingredients.

Here's what I created tonight. I adopted the recipe from one of the Moosewood Cookbook. There is a Mexican Casserole dish made with just peppers.

I wanted something with a bit more substance, so I made this:

What you'll need:
2 T EVOO
2 Onions, cut in half and sliced
3 Bell peppers (variety of red, yellow or orange), sliced
3 Poblano peppers, sliced
2 Anaheim peppers, sliced
2 Zucchini, diced
3 Garlic cloves, crushed
1 T Cumin
1 tsp Dry mustard
1 tsp Salt
Black pepper to taste
2 T Gluten Free All-purpose baking flour
8 oz. of Cottage cheese
3 Eggs
1 tsp Chili powder
1/3 bunch of cilantro, diced
Shredded colby jack/mozzarella cheese, optional
Sprinkle of Paprika on the top

Preheat oven to 375 degrees.
In a large pan, heat up olive oil on medium heat. Saute onions for 8 minutes until soft. Add all peppers, saute another 5 minutes. Add zucchini, garlic, cumin, dry mustard, salt and pepper and stir to mix together and saute another 5 minutes. Add flour and saute for 3 minutes more.

Lightly grease casserole dish. Place pepper and zucchini mixture into dish.

Mix together eggs, chili powder, cottage cheese, then add cilantro. Pour over pepper and zucchini mixture. Add cheese on top if using. Sprinkle with paprika.

Cook for 40-45 minutes, until eggs are firm. If you used cheese, you may want to lightly cover with foil the last 10 minutes so the top doesn't burn.

Serve with salad, warm corn tortillas, and maybe some rice and beans if you're really hungry.

Enjoy.

Spicy Chicken with Mango Sauce

Chicken is one of my favorite dishes, so I'm always looking for good recipes. This one is adapted from The People's Pharmacy Quick and Handy Home Remedies. I learned about the book on NPR and as I suffer from gluten intolerance, I'm always interested in discovering home remedies that may help with some of the symptoms I suffer from.

Here's what you'll need:
4 chicken breasts
1 mango
3 small jalapenos
1 lime
chili powder
salt
Garam Marsala powder
8 sheaths of butter lettuce

Preheat grill to med-high.

First, cut up mango in small bite-size pieces. Squeeze all of lime over mango. Dice jalapenos and mix with lime and mango. Set aside on counter to marry the flavors.

Pound your chicken breasts flat. Sprinkle both sides with chili powder, Garam Marsala, and salt. Grill for 5 minutes each side, or until your thermometer reads 165 degrees. remove and let rest 5 minutes.

Place 2 sheaths of butter lettuce down on the plate, place chicken on lettuce, then divvy up mango sauce evenly on all chicken. Serve with beans and rice or a side of roasted zucchini. Enjoy!

Training from a Different Angle

I've been teaching speech, critical thinking, and English for close to ten years. I've taught both online and onsite.

But now I teach classes now like a long training sessions.

What's different?

Well, first, I try to allow for more group work and discovery versus lecture. Or, if I have to lecture, I lecture on the larger issues and then help them see how pieces are connected. This style is different than how I was taught to teach. Granted, I was told to use group work, use class time wisely, use lecture sparingly. But, always with ME IN CONTROL.

Now that just isn't the case. I go on with an idea of what we are going to talk about, an outline so to speak of the high points I would like to cover, and then I walk into class or go online and see what develops. What are their strengths, their interests, their concerns and how can I use that to help them get from point A to point B? I've read books that talked about teaching "organically" and I may have even laughed and thought that must be a new euphemism for teaching without tools or technology. I guess we all grow.

So I look at the tools, technology, and social media and I try to see how we can use this to our benefit. How can we learn something together. It's no longer about what I can teach them, but what can we learn together. I find myself no longer bored in class. And yes, if you've ever taught, you know you can be bored even while the information is spewing out of your mouth like lava. Sometimes you can even stop yourself in the middle of a lecture and suddenly realize you have no idea which class you're in.

I've come to realize there is this job market for trainers. I always thought that if I wanted to teach, it had to be though a University. I didn't know there was a market for corporate trainers. In fact, eLearning development seems to have helped create distinct training departments for me. That was how I discovered training--I worked for a company creating online training, curriculum development, and facilitator guides.

Then I began reading books like Social Media for Trainers by Jane Bozarth or The Six Disciplines of Breakthrough Learning by Wick, Pollock, and Jefferson. It helped me see teaching differently. I began to consider ways I could set the class up to encourage learning without me being the focus. I began to see how much more I enjoyed classes and enjoyed the learners.

That's what teaching is about, right? The learners. I don't know if it used to be when I started ten years ago, but now? Yes.

I still lecture, only not as often and not for as long. While I've always preferred teaching adults, I've come to appreciate those adults who have to take my class, who have to come back to school to learn a new discipline and are really hesitant. In fact, watching these adults change over the weeks from worry to enjoyment is probably one of my favorite moments. I watch them make connections with the subject matter and with each other.

And that is what has become important. Teaching was always about learners' success. It just means more when I stand aside and let them do just that.

Mango salsa--Gluten free

So here's a keeper. I made this the other day for a sweet and spicy treat. You can adjust the amounts to suit your tastes.

1 mango, chopped
4 tomatoes, chopped
1/2 purple onion, chopped
1/2 lemon
2 jalapenos, chopped
2 poblano peppers, chopped
1 bunch of cilantro, chopped
Salt (as needed or optional)

Place all chopped items in bowl and mix. Squeeze lemon over and mix again. Let sit for at least 15 minutes for the flavors to marry. Serve with corn tortilla chips. Store left overs in fridge.

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Turkey Tacos --Gluten Free

Sometimes making a gluten-free dish is easy.

I was trying to create something spicy to make that would taste great and not have that "for" in the title--as in "That's great for gluten-free." Ever heard that one?

It's been chilly here as well so making something that would warm the inside is always a plus.

And here's what you'll need to create this:

1 package of ground turkey (This will easily serve 4-5)

2 poblano chilies, chopped

1 jalapeno, chopped

1 onion, chopped

8-10 cherry tomatoes, cut in half.

2 T EVOO

1/2 Lemon

2 T cumin

2 T chili powder

1 T fiery pepper spice

1 T Mrs dash Fiesta Lime

1 tsp chopped garlic

dash of salt (optional)

First, on medium heat, heat up EVOO. Then add onions. Saute for a minute. Then add half of spices and all of garlic. Stir for 5 minutes. Add peppers. Saute for 5 minutes more or until onions are translucent. Add cherry tomatoes, and juice from half lemon. Saute for 5 more minutes. Add ground turkey, breaking it up as it cooks. Add extra EVOO only if meat and veggies start to stick to bottom of pan. Add rest of spices. Cook until turkey is cooked, stirring and breaking up the meat.

While meat is cooking, heat a dry pan on medium high heat. Warm up corn tortillas (2-3 per person).

Place on table toppings like:

chopped cilantro

salsa

sour cream or sour yogurt

shredded Monterrey/jack cheese

chopped lettuce

Place meat and tortillas on table and let the eating begin!

Relief Efforts for Japan

I received this email the other day from Tristan Shepherd and wanted to pass it along to anyone in the Salt Lake Area interested in Pecha Kucha and relief efforts for Japan:

Another PechaKucha night is upon us! This time it's during the day and we'll be taking donations to benefit Architecture for Humanity's relief efforts in Japan! Donations can be made online http://global-day.pecha-kucha.org/, and we'll be taking cash donations and checks at the door! Global PechaKucha Day - Inspire Japan will be held at Brewvies: http://www.brewvies.com/ April 16th. Presentations will kick-off around 2:30. Get there early and stay after for food and drinks! A huge thanks to Brewvies for supporting this with the use of one of their theaters. This allows us to make the event FREE thereby maximizing our donations to Architecture for Humanity for Japan! While the event is free, due to the theater capacity, we recommend that you register for tickets. That can be done here: http://pechakucha-slc.eventbrite.com/ Visit the main Global PechaKucha Day website to hear about this great event and everything PechaKucha is trying to accomplish: http://global-day.pecha-kucha.org/ More information will be coming soon, including a list of presenters, but I wanted to get this on your radar due to the short notice. We are currently seeking presenters for this event! If you, or anyone you know would be interested, please contact me ASAP!!!

You can contact Tristan at pknslc@gmail.com

Gluten free sweet potato chili with honey cornbread

Gluten free chili is easy. There isn't anything in it that is a wheat product. But I wanted to make something that went with gluten free cornbread and I wanted a quick-ish recipe that didn't involve too much time.

So here are both recipes:

Sweet Potato Chili

1 can of black beans, rinsed

1 can of kidney beans, rinsed

2 cans of fire roasted tomatoes

1 package of ground turkey

3 tablespoons of EVOO

2 tablespoons of chili powder

1 tablespoons of cumin

2 tablespoons fiery pepper spice

1/2 tablespoon mexican seasonings

1 pinch of red pepper flakes

2 cloves of garlic, minced

2 tsp of chicken bouillon

1/2 tablespoon brown sugar

1.5 cups of water (give or take)

half of a white onion, chopped

2 sweet potatoes, chopped small (1/2 inch cubes or less)

1 cup frozen corn

1 cup frozen peas and carrots cut

Turn crock pot on high. Place beans and tomatoes in pot.

Brown turkey on stove (med-high heat) with 2 tablespoons EV Olive Oil and 1/2 of all spices.

Place in pot

Heat rest of EVOO and chopped onion until translucent--add 1/2 of both garlic and bouillon

Add sweet potatoes and cook for 5 minutes

Add rest of spices and sugar, cook for 1 minute

Add 1/2 cup of water, cook for 5 minutes

Place in pot

Add rest of water, garlic and bouillon, heat until boil

place in pot

stir in frozen veggies

set to low and cook until potatoes are tender. 3-4 hours.

Gluten free cornbread (this isn't as sweet as normal because the sweet potato chili is so sweet.)

Preheat oven to 425.

combine these flours:

1/4 tapioca starch

1/4 potato starch

1/4 sorghum flour

1/4 all purpose g/f flour

with

4 tsp baking powder

1 tsp salt

1 tsp xanthan gum

1/4 sugar (add another 1/4 cup if you want a sweeter cornbread)

Once combined,

cut in 1/4 cup shortening

make a well and add

1 cup rice milk (or other milk)

2 slightly beaten eggs

1 tablespoon of honey

stir to combine

add

1 cup corn four

1 cup frozen corn

Mix until wet and combined

Place in greased 9x9 (or 9 inch deep pie dish).

Drizzle 1 tablespoon of honey on top.

Cook for ~30 minutes or until toothpick comes out clean. If top is getting too brown, place foil on top the last ten minutes.

Then eat and enjoy! This was a perfect warm meal after a cold, wintery spring day.

I Finally Got Smart--DROID Smart

So I finally went out and bought a smart phone. The saying is true. You really don't know what you are missing until you have and now I'm wondering how I ever survived without it. Between this and Google Voice--I may never have to leave the house.

I really didn't understand the covenience or ease of using the Motorola DROID. I didn't even buy the new DROID X!

The DROID is pretty intuitive to use--though be forewarned that using Verizon's Backup Assistant requires your knowledge of importing your contacts through gmail and a computer close by. Once that is complete, it's been smooth sailing ever since. I'm even posting through my phone!

I haven't used an iPhone yet, but the problems Apple has been having lately with their phone make me glad I purchased this one. I'd even go so far as to say DROID X acheives something it seems Apple wasn't able to do--offer the same quality phone with improvements. This being said by a girl who only uses a Mac as well...sigh.

So time will tell how I get on. My only complaint so far was their color palate for shiny hard covers (blue, black, or pink) and no silicone. That might be because of the slide action DROID still offers. At least Verizon had red in the not so shiny hard cover and I couldn't be happier.

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Recently Divorced?

For whatever reason, I've had three friends recently get divorced and one friend recently share true feelings about getting divorced.

It's never easy. Even when you know it's right, it sucks. So I've come up with a list of stupid things I did in hopes it might make someone else feel a little bit better.

Here's the top ten stupid things that can happen when you get divorced (these are all from experience)
10: think you can drink like you used to
9: realize life in bars is just like life in high school--only smaller and a bit blurrier
8: believe it when some guy tells you you are hot after the third drink
7: dating online is the line you swore you'd never cross--until you do
6: feel like you failed at something
5: trip and end up in bed with someone
4: start thinking everyone's marriage is a sham
3: date younger men, like ten years younger, because they are less complicated
2: think you've hit rock bottom in how you feel about yourself only to realize you have three more months to go
1: wonder what's wrong with you

I Gave Notice--Does This Make Me Crazy?

So I've done it; I put my resignation in at work. I am both scared and excited to start this new chapter of my life. Let me start by saying that I was unhappy in my career choice, not the work place itself. It just didn't fit who I am and what I want from life. So, I finally took a deep breath and made the jump.

This is me in mid-air right now. My resignation isn't up yet--I gave them a month and a half to find a replacement--and I haven't started my consulting business yet. Yet.

So I am feeling both crazy and delirious, which I guess could be interpreted as the same. I know the economy still isn't that great. I know that while we may be starting to recover, that doesn't mean I will find enough work or be successful. I also know most people would find me just shy of crazy for attempting this now.

I don't care. I've read the books on being true to yourself. And as hokey as some of them may be, there is a truth to them that I cannot deny: for some people, you have to love what you are doing or you will always feel frustrated and less confident. I am one of those people.

I have been practicing yoga for over eleven years and at one time, I practiced yoga in all aspects of my life. And then my life fell apart and I lost my way. I got divorced, moved back to San Diego, and continued that spiral down.

Then I met someone and moved to Salt Lake. It wasn't the move and it wasn't the person that changed me, but the realization that I knew I wanted more from my life. I got a full-time job I wasn't completely happy with and tried to find a balance again.

It didn't work.

In fact, until I gave notice, I was depressed. As soon as I took that leap--BOOM--I could suddenly see clearly. I feel happier and more in control of my life--and I don't have a full time job any longer. I have a mortgage, I have mouths to feed...okay, maybe I am crazy.

Well, if I am--so what? I'm so excited to make the change and do what I love. I love helping people reach their fullest potential. Helping others helps me reach my fullest potential. It's like learning to move again after major surgery. You remember the motions, you know the connections, but it hurts. And while it hurts and sometimes even wipes you out, you know that it gets easier with each step, with each reach, with each turn. Helping others through yoga, creative writing, or even professional writing takes a lot out of you--but the more I take that step, the more I reach out, the more alive I feel.

I am not recommending this choice for anyone else--I'm only sharing my surprise at the peace and optimism I feel since I made my decision. Anyone know what I am talking about?

Sunshine, Sweet Lips

Recently, I was asked to write about what America means to me. What came out surprised and humbled me, so I thought I would share:

Sunshine, Sweet Lips

Growing up, I remember my brother, Randy, and I swaying on the swings in our backyard, toes creating squiggles like an etch-a-sketch in the sand. We never swung, just swayed, watching the sun disappear in the distant ocean. Our faces, shiny from escaped juice, reflected the sun’s glow as we nibbled on oranges, tangerines, and lemons. Our stepfather hadn't come in to our lives yet, and our mother's muffled cries were heard through the open windows. Our older brother, Mike, was always staying with friends. Randy and I were aware of only the absence of our father, but not of the financial burden or educational crossroads he left as a parting gift. Randy and I would often look back at this moment as that last dance with innocence. When we could laugh at each other’s puckered faces without worrying about our next meal.

The next year was hard with Mom going back to school at night and working days to keep the roof over our heads. I didn’t know it then, but this would inspire me to be the only person in our family to pursue a Master’s. Then, all I could think about was how often we had to eat tomato soup and grilled cheese sandwiches and how I wasn’t given the things my friends had. My brothers pitched in and baby sat me, took out the trash, and even did the dishes once the dishwasher broke, so they could earn more in allowance and buy the latest skateboard or Vans in a checkerboard pattern.

I can remember my mom often sitting at the table, long after dinner was over, looking at papers. Sometimes, when she thought I was asleep, I would creep down the hall and lay on my stomach, watching her brow furrow and wishing I could erase those lines with my fingers. My stomach would often hurt for days because I worried about everything I didn’t understand.

Then my mom met Ignacio Martinez and our lives would change. We would call him Nacho for short, though I secretly called him dad. He was brown and blue-eyed and beautiful. He was settled and stable and loved us unconditionally. I didn’t understand why my grandfather didn’t like him at the time, but my mom married him because she knew a good thing when it came along. Suddenly, she had laugh lines and they often danced to sad Mexican tunes of far away places or loved ones; suddenly chorizo, tortillas, guacamole, and salsa became a part of our diet with mariachi music playing on Saturday mornings. I never met the rest of his family and wouldn’t realize how strange that was until his funeral ten years later. He cooked and planted and cared for our trees; he worked hard both as a shipbuilder and as a father to children that were not his own.

These instances in my life are what it means to be American. I cannot tell you what America means to me; I can only show you. I do not have words for the gratitude I felt at being able to continue my education, or mesh a new culture with my own. For the gratitude I still feel for the values and morals instilled in me to work hard and smile often, to try new foods, and be open to new cultures with the acceptance I had once given to Nacho.

Maybe these moments were simpler times back then, or maybe I was simpler because I was young and ignorant. Maybe; but these are moments I can still taste now. Randy and I didn’t know we would have it so good and at that moment, we didn’t even realize it was bad because we still had a swing, oranges, and each other. It is moments like these that have shaped me, given me sunshine clarity on orange juice lips of connecting without words, pushing harder for the education you deserve, and creating a family from what you are given.

Eating Healthy Costs Money

And time, and planning, and and and.

I get it; I have to. I'm gluten-free. I didn't go to the doctors and have them rip open my stomach and test my guts, so I may be a self inflicted gluten-free person. I don't care. The difference was night and day. Before: puffy, bloated, stomach pain, odd rashes, tired, no energy, spacey. After: trim, no unnatural bloating, no pain, no rash, more energy, spacey only if I choose to be. Normally, I don't write about food as this is a blog about writing, but being gluten-free has become a HUGE part of my life and takes a lot of time to do well. Kinda like writing and publishing a book. :)

Here's what happened: a colleague in the office decided to try being gluten-free as she has been sluggish and tired. She went one day and reverted back--telling me that it was way too hard to be gluten-free with a family, way too expensive to buy the right products, and way too much hassle.

She's right, and I wish I had that option. And I guess I do--be in pain and eat what I want or don't eat wheat and feel like a human. For humanity's sake, I chose the latter.

But it is hard. Right now, I need to go shopping because we don't have anything in the house that I can whip up anymore. And by whip up I mean plan a meal that includes a protein, carb, and veggie. I just finished making lentil soup with broccoli and potatoes as we ran out of meat last week.

The difficulty isn't in dinner really, but in lunch, or going out to a restaurant, or more specifically, in trying to eat quickly. Frozen GF foods are for the most part, pretty lame. So how does this relate to writing?

Time
It takes time to plan and cook your meals so as not to waste that expensive food you just bought. The same goes for writing. If I don't take the time to write, it doesn't write itself any more than if I just buy the food and leave it on my counter. You have to do something with it. Those words flying around in your head--get them down and then worry about planning the book/story/poem out of them.

Effort
Time's BFF is effort. If you don't put in the effort to make time, to plan, to revise, nothing will become of it. Getting the words out is one thing, now you have to mold them into something more. When I put the effort into my cooking and planning, I usually have enough food for lunches and dinners with a bit of variety. But if I don't, then it is--what is in my kitchen that I can throw together to resemble food? It never turns out as pretty.

Money
Being GF does cost more. The pasta, cereal, breads, flours, or items that are just listed as GF are often a bit more than their cheap counterpart. Once you have molded something good, your writing has to go somewhere and that may mean investing in paper, ink, envelopes, stamps, etc. to get your manuscript out. Some places do take them online, so that may help. Also, don't forget to buy some reference books that helps you narrow down where/who you send your manuscript out to. These are pretty expensive, but like the GF symbol on the bottle, you get what you pay for here.

How to Make it Easier?
Mostly, I find that following others on Twitter that are GF or writers often have helpful recipes or tips that make it a little less stressful. Plus, you feel there is a community of people out there suffering just like you, and that will make you smile that someone knows your pain.

Take a look on my twitter account if you'd like some place to start. But if you'd read this far, you must at least share my pain.

Update on Kitchen

New updates at least make it seem real and that we have gone somewhere other than crazy

Now I know many of you worried about how this kitchen was coming along. So did we really.

But here are some pics of where we are--no rhyming, no sing-a-long, but hey, the important part is the pictures, right?

And as they say, looking good! (Not feeling good yet)

I Love Home Projects

As many of you have witnessed from previous posts: Eric and I are doing some major home improvements.

Here is a sample of how great our electrical system is in our house:




Some times you have to laugh, and some times you have to cry. We choose to laugh.

The End User

I was watching TED Talks today on my break. This one is called a warm embrace and is about cheaper incubators for developing worlds:


I was struck by the fact that she went back to the end user, looked at the needs, looked at the most simplest way to do what needed to be done, and didn't pay any attention to what had already been created. Awesome.

This speaker obviously loves her job and loves the difference she makes.

I realized that is what I am looking for in my life. Somewhere where I make a difference in a life, somewhere where I am encouraged to think outside the box--to not worry about what has been done--but to focus on the needs of the end user. This notion could work for anything, not just creating a new product--but also for marketing, writing, ads, my life.

I may be the end user of my life, but you are affected. So how can I live my life where it makes a difference to you? Especially if I don't know you? Does it really come back to doing what you love? Can you always do that? Will the money follow?

Maybe the question I need to ask is: What do I really need? Can I separate it from what I want?

I really need to help people, make a difference through sharing something that will change their lives.

Is there a job title that fits that description?

How Do You Know When Your Book is Finished?

So here is what I know:

the book I am writing will be a part of a series. I don't know how long of a series, but it definitely won't be complete in one shot.

A nice break just happened where it could feel complete--like this section of the story feels complete, but with a lot of holes in the larger story. So, should I stop here and begin revision or go a bit further to really leave it on a cliff hanger?

Creative Penn talks about when to stop editing and revising, but I am not there yet. L P King tells you not to be a dork and turn it in to the publisher too soon.

No one seems to be talking about when to end a book though....well, Blake Stacey says

When something more is going to take place, but the characters have been so fully drawn, and the preceding events so carefully shaped that the reader, on reflection, knows what more will happen, and is satisfied by it — then the book ends.

And to this, I say--huh?

I could give you the "You just know" or "It feels right" but then I wouldn't have been wondering on Sunday if this was the right place to end this book. I would have finished writing the last word, smiled, sipped a bit of cold coffee, and maybe bought myself a gluten-free cookie in celebration. Instead, I questioned whether this was the right place to end.

Part of me says that if I am questioning it, then I should continue writing a bit longer and see what happens. Part of me is excited to begin the revision process in earnest. Part of me is just happy I have something else to write.

So I don't know the answer to this question. I do know that I have decided what I will do to resolve it: begin reading it. I figure that if I can reread the whole book and I feel it is complete, leaves me excited to read the next one, and wanting to know the character better, then it is the right place to stop. If it leaves too much hanging out--I continue writing.

What would you do?

When Remodeling Your Kitchen Overtakes Your Writing

So, I am remodeling my kitchen. Not refacing, or upgrading, but actually demolishing the entire kitchen and moving it into the dining room where we can have a much more spacious area in which to cook.

What does this have to do with writing?

Well, two things really.

One: instead of upgrading or refacing, I really pushed for a complete redo. I often do this in my writing as well. Revising just seems pointless and so I will often just rewrite something. Completely. It usually turns out better and I often say it better the second time around. Now if it just needs some minor tweets, then I will touch those up, but if it is in need of a major overhaul, I start again. This was the attitude I had with the kitchen. It needed work--and a lot of work, not just a small amount. So why just place pretty doors on a crappy kitchen? Have you ever read a book because the title and the cover were really cool--only to be sorely disappointed with the actual words? I have. So this is something I have discovered about myself. First, I am attracted to pretty covers and titles; and second, I really don't like revision.

Two: I have been consumed by this project and let it get in the way of my writing. I didn't write for two weeks. Now, I only write on Sundays and so I really only missed two days, but two weeks away from your novel is heart wrenching and I began to miss it. By taking that time off though, my heart did grow fonder of my work and I was very happy to come back to it last Sunday. All of the manual labor was also nice because it allowed me to do something different and creative from another perspective. I learned how to build a wall and what size is the smallest item you should put in a 12 inch blade saw. That would be 6 inches (thank you Eric). Luckily, I still own all my digits and truly just enjoyed the power I welded with that machine. This helped me to also understand the power I also weld with a pen when I write and create stories, images, ideas that can be lifted from the page.

Of course, my kitchen isn't complete yet, but our floor is down and most electrical fittings and plumbing is now in place. Our cabinets and appliances are coming this week and all we have left to order is the range/hood and the faucet.

If you want to see our progress, check out my previous blog.