All of my proofreaders and reviewers have gotten their copies and notes back to me. I've poured over all of the red slashes and notations. I'm in the process of tweaking what needs tweaked so I can start the real work of pushing the manuscript. This is an exhilarating and scary place!
I have to admit, I was pleasantly surprised by how well the work was received by those who read it. Though typically not readers of my specific genre for pleasure, they each came back with very positive praise! To quote one of them:
"I found myself completely swept away into the story and the exciting world that H.M. Roach creates in this book. Page after page, I found some new part to the story that would make the adventure even more enjoyable.
The characters are life-like and bring an excitement to the story as you follow them on their quest.
The novel is written with such great detail and imagery. H.M. writes with such a lovely, lyrical flow - colorful, unexpected, and detailed language, that this new world became very clear and bright in my mind."
- Lisa Weir
I blushed! But, seriously, it was so helpful and eye opening to have another person's perspective... Even in the corrections. Scratch that. Especially with corrections and linguistic consistency! I've had one other dear friend looking at the pieces of work throughout the entirety of my writing, Mrs. Tiffany Robinson. She has been a saint to walk through this with me. Often, she had to smack me around a bit to keep me going on track. Her input and knowledge have been beyond compare. However, she is now very close to the work, in my mind. The fresh eyes of new people who have no emotional involvement with the work are completely different and much needed! If you are writing in hopes of publication, please don't skip this step. You have no idea how important good, trustworthy, hard editors can be!
And for those of you that just come around to get my recipes: Don't worry! The next recipe will be up soon!
Wednesday, July 31, 2013
Wednesday, July 17, 2013
An Excerpt from Elhannan
In honor of going from 35 likes to 100 on my author page on facebook, H.M. Roach, here is an excerpt from "Elhannan":
The priest’s cryptic speech does
little to comfort Elhannan. Settling
back upon the cold stone floor, he shakes his head. Racuran is watching him, measuring his
responses.
“Do not be confused or doubt what
I say. You know already what is at work
here, though I doubt you realize it.
Your grandfather was a wise man who knew many tales from the beginning
of the world and on; though much history is lost to us. He held more stories within his heart and
that book you carry than most of your people will ever hear. This is what made him the Great Seolta, the
head historian and storyteller of all of Froa.”
The
package in the old man’s withering hands is held out, offered to this youth at
his feet. He bears it out as if it is a
great burden, a heavy weight of some precious treasure he is loath to part
with. Elhannan’s hands tremble as he
receives the thing. Wrapped in layers of
cheesecloth and sealed with Racuran’s personal wax imprint, the rectangular
parcel is laid in the gypsy’s lap and slowly opened. The K’taran’s mouth falls agape and his eyes
go wide. Missing pages to the journal he
carries stare back at him. A small note in his mother’s flowing script flutters
to the floor.
“I have thought these torn out
pages were gone forever. I have always
wondered about them and why…..”
“Elhannan, your mother gave me
these the last time you came to visit.
She grew afraid that you might find them among her things one day. Luraiche worried for you and wanted you to
stay safe, but she knew of the prophecy… she knew a day would come that would
send you headlong into all the things she feared. It is a blessing that she is gone from us
now, for now is when you are needed.
Read those pages and replace them in your journal. Your destiny lies inside the words of your
grandfather’s hand.”
Monday, July 15, 2013
Respecting the Process... and Cupcakes
I began work on book two of the M'Shar series last night. Undoubtedly this one will take much less time than the first, considering that I am not starting the world from scratch. Here, I am picking up where I left off. All of my maps and people groups and governments, etc. are already laid out and waiting to play their parts. I am simply telling the story now; following the grand outline.
Yes, I admit it. I am an outline writer. I always have been. It keeps my head straight and binds me to the path so I don't chase the ever-appearing rabbit trails. I have an overarching outline that covers the three book stretch I have intended this series to be. I also have a mini-outline for each of the three books. This is my process. "One must respect one's process." - John Jacob Jinglehiemer Schmidt
Now to celebrate the beginning of book two: the ultimate recipe for awesomeness!
Irish Car Bomb Cupcakes
Guinness Chocolate Cupcakes + Ganache Filling + Bailey's Frosting
1 cup Guinness Stout 8 oz. semi-sweet 3-4 cups Confectioner's sugar
1 cup butter chocolate 1/2 cup butter (room temp)
3/4 cups unsweet cocoa pwdr. 2/3 c. heavy cream 3-4 T. Bailey's Irish Cream Liqueur*
2 c. flour 2 T. butter
2 c. sugar (room temp)
1 1/12 t. baking soda 1 - 2 t. Irish Whiskey (I prefer Bushmills)*
3/4 t. salt
2 eggs
2/3 c. sour cream
*These are optional. If you don't use the Bailey's, though, be sure to substitute milk, heavy cream or a combo of the two. You need the liquid.
The Cakes - Preheat your oven to 350 degrees. Plop your most adorable and Irish looking cupcake liners into a 24 cup cupcake tin. On the stove, bring the Stout and cup of butter to a simmer in a heavy saucepan over medium heat. Add in your cocoa and whisk until the mixture is all smooth and deliciously silky looking, then set it to the side and let it cool.
In a separate bowl, whisk four, sugar, baking soda, and 3/4 t. salt to blend. Break out your electric mixer and a large bowl for your eggs and sour cream. Beat them until they love each other... I mean, until they are completely blended. Add in your Stout mixture and beat again, but just until everything is combined. Now add in the flour mixture and stir it all together on a nice, slow speed. Once combined, split up the batter into your cupcake liners, filling them all about 3/4 of the way full. Bake them for 17 minutes, or until a toothpick in the center comes out clean. Cool these cats all the way to room temp on a wire rack.
The Filling - Chop up the chocolate (if you are using bricks or flats and not chips) and toss it into a heat proof bowl. On the stove (or in your microwave), heat the cream until it simmers, then pour it over the chocolate. Let it sit for a minute, then stir it until it is smooth and irresistibly silky. Don't eat it. No. Fingers down. Wait. It's worth it, I promise. Now add in the butter and whiskey and stir until everything is combined. I said no eating! Not yet! Gracious! Patience is a virtue, folks. This is your ganache! You can leave it on your counter to cool or put it in the fridge for a bit if you are super impatient. You only want it to thicken enough to where it can be piped easily.
Here is where is gets fun... Take a melon baller, apple corer, grapefruit knife, or paring knife and cut out the centers of your cooled cupcakes. I like to leave a little of the bottom in place, so I only go about 2/3 of the way down. The best part is the little bits you remove are now free noshing for the chef and helpers! Yummm!
Put all of that lovely ganache into a piping bag or a zip bag with the corner snipped off and will each of the cupcakes to the top.
The Frosting - Whip the butter until it is super light and fluffy. Slowly add in the confectioner's sugar. Sloooooooooowly. Otherwise you get a powder bomb to the face. When the frosting looks thick enough to spread, drizzle in your lovely Bailey's and whip that stuff until it is the super fantastic, luscious, amazing concoction it was meant to be. (If you used too much liquid and it thinned, just beat in another spoon or two of the sugar.)
Frost the cakes and let the gluttony begin!
By the way, you can make these a week or two ahead (sans frosting) and store them, well-wrapped, in your freezer. Good luck with THAT temptation hiding near by!
Yes, I admit it. I am an outline writer. I always have been. It keeps my head straight and binds me to the path so I don't chase the ever-appearing rabbit trails. I have an overarching outline that covers the three book stretch I have intended this series to be. I also have a mini-outline for each of the three books. This is my process. "One must respect one's process." - John Jacob Jinglehiemer Schmidt
Now to celebrate the beginning of book two: the ultimate recipe for awesomeness!
Irish Car Bomb Cupcakes
Guinness Chocolate Cupcakes + Ganache Filling + Bailey's Frosting
1 cup Guinness Stout 8 oz. semi-sweet 3-4 cups Confectioner's sugar
1 cup butter chocolate 1/2 cup butter (room temp)
3/4 cups unsweet cocoa pwdr. 2/3 c. heavy cream 3-4 T. Bailey's Irish Cream Liqueur*
2 c. flour 2 T. butter
2 c. sugar (room temp)
1 1/12 t. baking soda 1 - 2 t. Irish Whiskey (I prefer Bushmills)*
3/4 t. salt
2 eggs
2/3 c. sour cream
*These are optional. If you don't use the Bailey's, though, be sure to substitute milk, heavy cream or a combo of the two. You need the liquid.
The Cakes - Preheat your oven to 350 degrees. Plop your most adorable and Irish looking cupcake liners into a 24 cup cupcake tin. On the stove, bring the Stout and cup of butter to a simmer in a heavy saucepan over medium heat. Add in your cocoa and whisk until the mixture is all smooth and deliciously silky looking, then set it to the side and let it cool.
In a separate bowl, whisk four, sugar, baking soda, and 3/4 t. salt to blend. Break out your electric mixer and a large bowl for your eggs and sour cream. Beat them until they love each other... I mean, until they are completely blended. Add in your Stout mixture and beat again, but just until everything is combined. Now add in the flour mixture and stir it all together on a nice, slow speed. Once combined, split up the batter into your cupcake liners, filling them all about 3/4 of the way full. Bake them for 17 minutes, or until a toothpick in the center comes out clean. Cool these cats all the way to room temp on a wire rack.
The Filling - Chop up the chocolate (if you are using bricks or flats and not chips) and toss it into a heat proof bowl. On the stove (or in your microwave), heat the cream until it simmers, then pour it over the chocolate. Let it sit for a minute, then stir it until it is smooth and irresistibly silky. Don't eat it. No. Fingers down. Wait. It's worth it, I promise. Now add in the butter and whiskey and stir until everything is combined. I said no eating! Not yet! Gracious! Patience is a virtue, folks. This is your ganache! You can leave it on your counter to cool or put it in the fridge for a bit if you are super impatient. You only want it to thicken enough to where it can be piped easily.
Here is where is gets fun... Take a melon baller, apple corer, grapefruit knife, or paring knife and cut out the centers of your cooled cupcakes. I like to leave a little of the bottom in place, so I only go about 2/3 of the way down. The best part is the little bits you remove are now free noshing for the chef and helpers! Yummm!
Put all of that lovely ganache into a piping bag or a zip bag with the corner snipped off and will each of the cupcakes to the top.
The Frosting - Whip the butter until it is super light and fluffy. Slowly add in the confectioner's sugar. Sloooooooooowly. Otherwise you get a powder bomb to the face. When the frosting looks thick enough to spread, drizzle in your lovely Bailey's and whip that stuff until it is the super fantastic, luscious, amazing concoction it was meant to be. (If you used too much liquid and it thinned, just beat in another spoon or two of the sugar.)
Frost the cakes and let the gluttony begin!
By the way, you can make these a week or two ahead (sans frosting) and store them, well-wrapped, in your freezer. Good luck with THAT temptation hiding near by!
Friday, July 12, 2013
Book News... and a salad!
I just completed my first phone interview/pitch for my book with a publishing company!!! AHHHHHHH! Happy dance, happy dance, happy dance. Aaaaand, breathe. It may or may not come to anything, but the fact of talking to someone about my book in a professional capacity for the first time was incredibly scary and exhilarating and magnificent! On the reality side of things, it showed me that I really need to tighten up and memorize my pitch. I need to be able, at a moments notice, to give a brief, concise, engaging description of my book and myself as a writer (motivations, intent, etc.). All of the research I have been doing helped, but I still felt a bit aimless as I attempted to throw something together off the cuff. Time to get to work!
Since the super awesome phone convo was but sweet and put my feet to the fire, I'm going to share two of my favorite salad recipes... One sweet, the other spicy!
SWEET:
Pomegranate - Cranberry Layered Salad
1 bag baby spinach leaves
1 bottle Simply Dressed Pomegranate Salad Dressing
1 bag of craisins
1 small bag slivered almonds
1 cup of cooked, crumbled bacon
Layer in a large, clear bowl in the order listed. Serve. It will make your tongue jump out of your mouth and smack you on the face. It's that good!!!
Since the super awesome phone convo was but sweet and put my feet to the fire, I'm going to share two of my favorite salad recipes... One sweet, the other spicy!
SWEET:
Pomegranate - Cranberry Layered Salad
1 bag baby spinach leaves
1 bottle Simply Dressed Pomegranate Salad Dressing
1 bag of craisins
1 small bag slivered almonds
1 cup of cooked, crumbled bacon
Layer in a large, clear bowl in the order listed. Serve. It will make your tongue jump out of your mouth and smack you on the face. It's that good!!!
SPICY:
Heather's Mexican Layered Salad
1 bag spinach
1 can mexicorn (drained)
1 can black beans (rinsed and drained)
4 chopped green onions
Handful chopped cilantro
Whole bottle chipotle ranch dressing
1 bag Velveeta queso blanco
1 bag Oscar Myer real bacon pieces
1 can mexicorn (drained)
1 can black beans (rinsed and drained)
4 chopped green onions
Handful chopped cilantro
Whole bottle chipotle ranch dressing
1 bag Velveeta queso blanco
1 bag Oscar Myer real bacon pieces
Add each of the ingredients to the bowl in the order in which they are listed and prepare for a flavor explosion! Oh, and don't be afraid to tweak this to your own tastes! You can substitute anything you like, really. I've used avocado and lime juice instead of green onions and cilantro and it was delicious too.
If you try either of these, or you have a comment or advice about the whole book thing, don't be afraid to leave me a comment below! I love hearing from all of you guys!
Thursday, July 11, 2013
Baby Steps
Now that the work on Book One is pretty much complete, I'm turning my eyes to publishing. I am pretty sure I do not want to travel the self-publishing road. Major kudos for those of you out there that do that and achieve success, but I do not want the weight of my novel's rise and fall to land on these shoulders. I have really cruddy upper body strength, after all.
I am also moderately sure that I don't want to shoot for a big publisher, simply because I don't want to loose all creative control on my baby... I mean, my book. Yeah, book. Now a living thing I gave birth to after untold pain, struggle and labor... wait... Um, anyway. I am kind of uncomfortable with the thought that a person or group of persons, no matter how experienced or talented, would decide something as imperative as my cover art. That is the face of my ba... book. I want the final say in that. But, I do need help. Lots and lots of help.
My amazing cousin, Hope Collier, is also an author. If you haven't checked out any of her stuff, you really should. She's being like a literary guardian angel of late. From pointing me in the right direction for info, to answering my bazillion questions, she is a resource beyond compare. After getting a particularly helpful bit of advice from her, I began looking into some of the small-house publishers, or Indie-publishing if you like. Since my series, and more importantly this first novel, Elhannan, kind of dances on the line of YA fantasy and just straight up fantasy fiction, I have to be sure that the publishers I send queries out to will actually be interested in my genre/genres. Research! Eliminate! (Wow, I sound like a Dalek!) I also have to come up with a query letter (scary!) and a book proposal in case any of the folks I send a query to are interested in taking the next step with me. (Terrifying!)
Internet search how to write a query letter. Done. Calm myself down, take notes, start thinking on the process. Internet search how to write a book proposal. Wade into the fray and find the site I am most comfortable with. Start reading, taking notes, and... What is that?! Author bio? NOOOOOO! I have to talk about me? But, why? Have you ever been published? Not yet, unless you count that poem in 5th grade. Educational Achievements that will lend credibility to your writing as specifically regards to the subject matter. Um, no. Writer's Associations and/or Guilds you are a member of... This could work. Research!
Wish me luck. This is going to be a very long journey.
I am also moderately sure that I don't want to shoot for a big publisher, simply because I don't want to loose all creative control on my baby... I mean, my book. Yeah, book. Now a living thing I gave birth to after untold pain, struggle and labor... wait... Um, anyway. I am kind of uncomfortable with the thought that a person or group of persons, no matter how experienced or talented, would decide something as imperative as my cover art. That is the face of my ba... book. I want the final say in that. But, I do need help. Lots and lots of help.
My amazing cousin, Hope Collier, is also an author. If you haven't checked out any of her stuff, you really should. She's being like a literary guardian angel of late. From pointing me in the right direction for info, to answering my bazillion questions, she is a resource beyond compare. After getting a particularly helpful bit of advice from her, I began looking into some of the small-house publishers, or Indie-publishing if you like. Since my series, and more importantly this first novel, Elhannan, kind of dances on the line of YA fantasy and just straight up fantasy fiction, I have to be sure that the publishers I send queries out to will actually be interested in my genre/genres. Research! Eliminate! (Wow, I sound like a Dalek!) I also have to come up with a query letter (scary!) and a book proposal in case any of the folks I send a query to are interested in taking the next step with me. (Terrifying!)
Internet search how to write a query letter. Done. Calm myself down, take notes, start thinking on the process. Internet search how to write a book proposal. Wade into the fray and find the site I am most comfortable with. Start reading, taking notes, and... What is that?! Author bio? NOOOOOO! I have to talk about me? But, why? Have you ever been published? Not yet, unless you count that poem in 5th grade. Educational Achievements that will lend credibility to your writing as specifically regards to the subject matter. Um, no. Writer's Associations and/or Guilds you are a member of... This could work. Research!
Wish me luck. This is going to be a very long journey.
Wednesday, July 10, 2013
Elhannan's Completion!
It is finished!!! I can breathe that enormous sigh of relief at long last. M'Shar Series: Book One, Elhannan is ready for its final proofing and then on to the first timid steps into the publishing world. Oh, and the writing of Book Two, Mashara... and then Book Three... Um, maybe its not quite relief breathing time yet after all.
In any case, I am going to celebrate somehow tonight.
In any case, I am going to celebrate somehow tonight.
Tuesday, July 9, 2013
My Shepard's Pie
Anyone who knows me knows I absolutely LOVE to cook. I recently asked my facebook-y pals which of my recipes they'd like to have and I was surprised with the response I received! So, my mind starts working. If I'm sharing all these recipes... why not share them here too? Not all the time, of course... but, book-ish folk must grub as well and this is my blog and I like to cook and, and, and... gosh, stop being so judgmental! (*MEEP*) Anyway, let's start out with the first requested recipe. It's one of my absolute favorites!
My "Shepard's Pie"
(It's in quotes because it's not exactly traditional... and probably more of a cottage pie.)
2 lbs. ground beef (or lamb if you can)
T. oil for the pan
salt & pepper to taste
1 medium onion, diced
1 small bag of matchstick carrots
1 small bag frozen peas
Palm full of minced fresh thyme (or if you don't have fresh, use a teaspoon of dried)
Heaping palm full of flour (I use all-purpose)
2 cups beef broth
1 small can tomato paste
1 cup Guinness Stout
Mashed Potatoes (I make mine with butter and a little cream)
2 cups sharp cheddar, shredded
Tools: 1 large pan, 1 very large casserole dish
Preheat your oven to 425 degrees F. Warm a large pan over medium high heat. Add meat to pan, season with salt & pepper and cook until brown. Remove your meat from the pan and pour your onion in. Cook the onion until it is clear and golden and lovely. Add your herbs and all of your veggies. Just toss them around in there until they are nicely coated with all of the yumminess from the pan. Now take that palm full of flour I mentioned up in the list and sprinkle it into the pan over the veggies. Stir it all up really well and let it cook for 1 - 2 minutes. This is the step that will make your sauce thicken later. Ohhh, honey child, this is where things start getting good! Add in your beef broth, tomato paste, and the Guinness Stout. Yes! Oh, the smell! Heaven! (Plus, you now have that little extra leftover stout in the bottle that needs a home. I have a few ideas for that.) Bring all that fabulousness to a boil, scraping the bottom of the pan occasionally so all the flavors can mingle nicely. Add your meat back into the pan, reduce the heat to low and simmer, uncovered, for 20-25 minutes or until the sauce thickens and reduces a bit. Taste it and add more salt and pepper if it needs it. (Do not be afraid of salt. It is your friend. Seriously. Forget your heart doc and listen to your mouth.)
Pour the beef mixture into your casserole dish, top it with your mashed potatoes, and sprinkle the cheddar all over the top of that. Try not to eat it yet. I mean it. Stop it and pull your fingers out of those taters! (You can lick the bowls later.) Bake it in the oven for 10-12 minutes... just until the sauce is bubbly. Now switch the oven to a high broil for about 2 minutes (watch it like a hawk) and as soon as the cheese is melty and gooey, you are ready to serve!
I hope you enjoy this dish. Let me know if you try it!
My "Shepard's Pie"
(It's in quotes because it's not exactly traditional... and probably more of a cottage pie.)
2 lbs. ground beef (or lamb if you can)
T. oil for the pan
salt & pepper to taste
1 medium onion, diced
1 small bag of matchstick carrots
1 small bag frozen peas
Palm full of minced fresh thyme (or if you don't have fresh, use a teaspoon of dried)
Heaping palm full of flour (I use all-purpose)
2 cups beef broth
1 small can tomato paste
1 cup Guinness Stout
Mashed Potatoes (I make mine with butter and a little cream)
2 cups sharp cheddar, shredded
Tools: 1 large pan, 1 very large casserole dish
Preheat your oven to 425 degrees F. Warm a large pan over medium high heat. Add meat to pan, season with salt & pepper and cook until brown. Remove your meat from the pan and pour your onion in. Cook the onion until it is clear and golden and lovely. Add your herbs and all of your veggies. Just toss them around in there until they are nicely coated with all of the yumminess from the pan. Now take that palm full of flour I mentioned up in the list and sprinkle it into the pan over the veggies. Stir it all up really well and let it cook for 1 - 2 minutes. This is the step that will make your sauce thicken later. Ohhh, honey child, this is where things start getting good! Add in your beef broth, tomato paste, and the Guinness Stout. Yes! Oh, the smell! Heaven! (Plus, you now have that little extra leftover stout in the bottle that needs a home. I have a few ideas for that.) Bring all that fabulousness to a boil, scraping the bottom of the pan occasionally so all the flavors can mingle nicely. Add your meat back into the pan, reduce the heat to low and simmer, uncovered, for 20-25 minutes or until the sauce thickens and reduces a bit. Taste it and add more salt and pepper if it needs it. (Do not be afraid of salt. It is your friend. Seriously. Forget your heart doc and listen to your mouth.)
Pour the beef mixture into your casserole dish, top it with your mashed potatoes, and sprinkle the cheddar all over the top of that. Try not to eat it yet. I mean it. Stop it and pull your fingers out of those taters! (You can lick the bowls later.) Bake it in the oven for 10-12 minutes... just until the sauce is bubbly. Now switch the oven to a high broil for about 2 minutes (watch it like a hawk) and as soon as the cheese is melty and gooey, you are ready to serve!
I hope you enjoy this dish. Let me know if you try it!
Saturday, July 6, 2013
Fear
You know that feeling when you think that you've lost something irreplaceable? The cold tingle that seizes your spine, the sick twist in your stomach as your heart begins to thump out a thundering off kilter anti-rhythm in your chest? Yeah. That.
I experienced that a few days ago when I thought that I had utterly lost the final two chapters of "Elhannan", the first book in my series. I've been working on for around 8 years now. Granted, most of that time has been spent in world building, but the writing itself has been proofed and changed and rewritten at least four times. That is a lot of work to have just disappear. Deep breath. Don't panic.
I knew that even though the e file was gone, there would still be the proofed printouts somewhere. There would be, right? Um, no.
However, all is not lost. I always write out my original work with pen and paper. There is just something more natural and flowing about it. So, here I am... Not exactly at square one... But back to work nonetheless. I'll be more careful this time.
Wednesday, July 3, 2013
My Original Idea
Hello and welcome to my blog.
I am saying this mostly to myself. This post is literally my original thought to be placed out there in the blog-o-sphere. My world being created right here on this page for anyone to stumble upon and enter into and respond to and put their own stamp upon. But right now, it is perfect. Pristine. Quiet. Here in the origin is the calm before the storm that I both hope for and fear to come. It is begun. It is.
The purpose of this blog will be to grow myself and others in our writing journey as I promote my own fiction series and travel the murky and landmine filled roads of publishing. My first book is complete... mostly. Now comes the truly hard part. Kicking my baby out of the nest and seeing if and where she'll fly.
So, welcome. Join me on this road. Let's see if we can traverse the path with little to no exploding.
I am saying this mostly to myself. This post is literally my original thought to be placed out there in the blog-o-sphere. My world being created right here on this page for anyone to stumble upon and enter into and respond to and put their own stamp upon. But right now, it is perfect. Pristine. Quiet. Here in the origin is the calm before the storm that I both hope for and fear to come. It is begun. It is.
The purpose of this blog will be to grow myself and others in our writing journey as I promote my own fiction series and travel the murky and landmine filled roads of publishing. My first book is complete... mostly. Now comes the truly hard part. Kicking my baby out of the nest and seeing if and where she'll fly.
So, welcome. Join me on this road. Let's see if we can traverse the path with little to no exploding.
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