It’s been two months since my last post. Oops!
I dropped my commitment to regular blog posts to transition back home where I hosted a house guest for several weeks, during which I bought a new laptop which failed shortly thereafter and then went through the process of transferring all my files a second time just as I started a new contract from home. Frankly I’m in disbelief that it’s been two months.
All of that is not much more than the excuses that are the enemy of writing. Getting back to WordPress today has been a fight but one worth winning. To make it easier I am taking advantage of the porch I cleaned up to enjoy my outdoors, bringing my new laptop out with me, and accompanying my effort with a glass of homemade lemonade. I recommend making everything as delightful as possible to break through the non-motivation barrier when writing!
During this transitional time, I am happy to share that my search for book reviewers paid off with a great review on a summer reading blog here. Sharing the review garnered much support and interest as hoped.
In related news, my time with Amazon Kindle Unlimited has expired. I can’t say that the exclusive publishing with Amazon did anything special for Tempt the Ocean, and I’m looking forward to expanding the novel’s market to other outlets such as Smashwords, Apple, Kobo, Barnes and Noble, etc. I am saving the second round of publishing for when my contract is over, but stay-tuned for updates and promos.
While bouncing around the files of my current novel, I experienced a tiny epiphany as to the restructuring it required, and now know how to get from the second half of the middle to the beginning of the third act, which is already written. I’m relishing getting into the guts of mid-18th century New York, and my pair of star-crossed lovers.
Finally, let me share this simple recipe for lemonade, in the hopes it will help inspire:
Squeeze the juice of 1 lemon into a glass jar;
Include a bit of lemon rind, but omit seeds;
Add a tbsp of raw sugar;
Add in 1 cup of hot water and stir gently until sugar dissolves.
Pour a bit of cooled mixture (to taste, but no more than 1/4 cup) over ice in a tall glass,
Add cold water (I like sparkling), and voila,