Showing posts with label Ancient Grease. Show all posts
Showing posts with label Ancient Grease. Show all posts

Monday, October 16, 2017

Searching for Mr/Ms Right



I recently, and reluctantly, asked for a reversion of rights for two of my culinary mysteries in the “Dinner is Served” series. Mission Impastable was in print. Prime Rib and Punishment waited in the wings.

It was very difficult to admit it was time to move on. My publisher had been wonderful to me, but her health issues over the past many years had made the future of the company precarious. For my own career, I decided to sever the connection.

It was clear it was the right decision, but that didn’t make it any easier. In fact, I delayed the actual request for rights until several months after I had made the decision. Maybe, it will work out. Maybe the company will right itself. But Maybes were all I had.

Last spring I compiled a list of small publishers of mysteries. There were quite a few of them who were open to submissions without an agent. Not a huge number, but still a respectable number to pursue. I prioritized them and wrote a query letter template. Still I stalled.

Procrastination. What caused it? Reluctance to start over. It’s a hard road, submission is.

Grieving for what had been was another cause. I thought I was done with submissions for this genre, and I liked where I had landed.

Fear of rejection was another. I’d been “accepted” to traditional publishing. Why did I have to prove myself again?

What if no one picked up my series right away? Did I abandon it? Indie publish? Continue submitting until I grew too old to hit the send button?

Serendipitously, I encountered an acquisitions and development editor for a small press at a conference I attended over the summer. I hadn’t come to the conference intending to pitch to anyone, but I quickly pulled something together and pitched my series while handing over a printed copy of the first book. I described book two. Told him I had three books completed in the series beyond the published one, and that books four and five were outlined. He loved the titles of books three through six: Potluck, Ancient Grease, Tequila Mockingbird, and Cooks in the Can.

He asked me to submit the traditional submission materials: a query letter explaining book two and the series, synopsis of book two, the first fifty pages, and a brief bio. I asked if he wanted a marketing plan, also. He seemed surprised I had one, and agreed I should attach that as well.

I sent it all off three months ago. And so the remembered-wait from previous submissions began. I am hopeful but not confident. Small presses only put out a few books a year. I was asking for one of those slots. So were hundreds, maybe thousands, of others. Did already having completed manuscripts give me an advantage? Or was it a liability to commit to a series before sales data on book one was in?

Another piece of the equation always is: so what if they do want me? Do I want them? Am I willing to sign with the first one queried? Shouldn’t I be searching for other publishers to get this process moving in multiple pathways and to soften the blows of rejection? I can always tell myself, “Oh, well. ‘Mysteries Are Us’ didn’t want me, but I still have ten more publishers to hear from.” 

But the procrastination continues. I’ll wait to hear from the conference publisher. If the highly-likely (given publishing odds) rejection comes, I do have my fall-back list of small presses to pull out, make my spread sheet, and send off submission materials. And wait again.

But my fingers, toes, and eyes are crossed in hope that won’t be necessary. You’ll be the first to know how it ends. Well, not really. But you know what I mean.

If you found this post interesting enough to share with your friends, you can make your own social media posts or copy/paste these.

Facebook: Authors, trad publishing has numerous submission heartaches especially when you have to change publishers. Sharon Arthur Moore-Author describes a recent process she has gone through. http://bit.ly/2xDuvAN

Twitter: #Writers face disappointment, long waits, and likely rejection when they submit to trad publishers http://bit.ly/2xDuvAN

Tuesday, June 16, 2015

Finish What You Start


Mission Impastable came out in 2014. I am completing books two and three in the culinary mysteries series, “Dinner is Served”, this summer. But ALWAYS when I am in the throes of writing a novel and near the end, my mind drifts to bright and shiny things that ARE NOT the current project. And that would be book four. Ever happen to you? You know what I’m sayin’, right?

Book two, Prime Rib and Punishment, has my personal chefs, Alli and Gina, teaching at a cooking school. The head chef hates them and all home cooks since they are not professionally, classically trained. Too bad he dies. Even too badder is that they are the prime suspects. Recipes are largely meat-based entrees.

In Potluck, a double entendre title, Alli is driven to use marijuana in recipes for medical purposes, to help people who cannot get medical benefits from smoking grass and must ingest it. She seeks the help of a brilliant agronomist who is a grower-distributor for most of the medical marijuana dispensaries in Arizona. Gina is not on board with this direction for their company. Recipes are for neighborhood potlucks as well as ones to add marijuana to at the prescribed dosage.

So with two great books winding up, why is my attention drawn from them to book four? I can’t wait to begin Ancient Grease, and I must fight myself constantly to keep from jotting down scenes and snippets of dialogue. If I get drawn into that book prematurely, I will never get books two and three done. That is precisely why I am now finishing two books this summer, both at past the mid-point. And the newer, fresher one is more appealing than the stale (in my mind) books two and three.

If I throw book four into the mix, none of them will ever get completed and published!

Writing Ancient Grease appeals to me on so many levels. I get to include Mediterranean/Aegean Sea recipes. I get to replay scenes from my travels in Turkey, Greece, and Macedonia. And the format is different. Rather than a novel, Ancient Grease is a series of linked short stories that take place when Gina and Alli are demonstration cooks on a cruise ship. There’s murder and burglary and mistaken identities. Wowie! It’s going to be a great book!

Doesn’t that sound more appealing than finishing up two other books and then doing the inevitable and everlasting edits?

Sigh. Delayed gratification has never been my strong suit. But, fortunately, with a critique group prodding me, I will finish what’s on my plate so I can get to dessert.

Friday, August 8, 2014

Desserts for When the Livin' is Easy


Alli and Gina have to feature recipes in one of their upcoming culinary mysteries! Now which book? Maybe the recipes could be in Ancient Grease. Or maybe I could feature desserts in Doughmestic Dispute or I Scream Murder.

I can see where Berried Alive has possibilities, but I don’t want only fruit recipes. Hmm! I think I’ve got it! Devil’s Food Wake (a witch story with the murder of a coven member) would be a good book for dessert recipes. Glad that’s settled!

Now who doesn’t like dessert? DH is mad for chocolate. Even more than my women friends, so I make lots of chocolate desserts. Given how hot it is in Phoenix these days, I especially appreciate desserts that don’t heat up the kitchen. Here are three for you! The first uses avocados as the base for pudding. Weird? Maybe, but it is tasty! The second is a one-minute microwave cake that is too easy! And the third is even healthful!

Imagine what else you could put in to modify the basic recipe. I’m going to use Greek Honey Yogurt next time instead of the cocoa powder. I’ll leave off the caramel and sea salt but add chopped pistachios (since it will be greenish). It will serve more people and should be yummy with fresh fruit on top or served on pound cake.

Salted Caramel Dark Chocolate Avocado Pudding (4-6 servings)
3 ripe avocados, in food processor
1/2 cup honey
6 tablespoons dark chocolate cocoa powder
2 teaspoons vanilla
1 tablespoon caramel syrup per serving
Sea salt to taste

Beat until smooth. Refrigerate in mixing bowl or individual dishes for an hour.

Put into serving dishes (if not already), top with caramel and sprinkle with sea salt.


You know me, I’m not much on pre-packaged food stuffs, but I have made an exception for this too-easy microwave cake recipe for when I need a dessert in a minute. I also do sometimes make my own cake mixes for microwave cake, just so you know.

For my own mix, I use Ethan Adeland’s recipe that I published here a few years ago (http://sharonarthurmoore.blogspot.com/2011/01/wild-cinnamon-and-cup-cakes.html). You can follow him @EthanAdeland or at FeedingEthan.com

But for quicker and easier, try:

One-Minute Chocolate Microwave Cake
1 box Angel Food Cake Mix
1 box chocolate cake mix

Thoroughly combine the two cake mixes and store in a gallon zipper plastic bag.

To make a single serving:
3 tablespoons cake mixture
2 tablespoons water
1 teaspoon mini-chocolate chips
1 teaspoon finely chopped nuts

In a 12-ounce mug, thoroughly mix cake mixture with water. Stir in chocolate chips and nuts.

Microwave on high for one minute. Let sit for five minutes.

Serve as is or top with more mini-chocolate chips, ice cream, whipped cream, or fresh berries.

You've seen this third one floating around the Internet recipe sites, I'm sure. No real recipe so just make sure you have the ingredients on hand.

Frozen Chocolate-Nut Bananas (serves 2)
1 very ripe banana
Mini-chocolate chips (maybe 1/2 cup)
Finely chopped nuts (maybe 1/2 cup)

Cut banana into four equal sections cross-wise. Roll banana in nuts, pressing into the banana flesh all around and on ends. Roll in mini-chocolate chips, pressing into banana flesh all around and into ends. Wrap in foil and freeze for a few hours until solid. Serve as a finger-food dessert. (To make it easier or less messy to eat, before freezing, cut each of the four sections into bite-sized chunks and serve with toothpicks after frozen.)

Thursday, May 1, 2014

What Will I Do on My Summer Break?

Dear Readers,

I always find these month-of-blogging gigs pretty tiring, and I tend to take a break from regular postings on that blog for a while. During the break from "Parsley, Sage, and Rosemary Time", rest assured I will be busy!

But if you miss me too much, there are many archived articles and recipes and support pages on this site. Oh, and check out the book club kit for Mission Impastable. Have fun exploring the site.

So what will I be working on?

I need to finish Prime Rib and Punishment by the end of June if I want it out to you by Thanksgiving!

I must research what I need to begin books three, four, and five: Ancient Grease, Cooks in the Can, and Potluck. Here's a sneak preview of each:

Prime Rib and Punishment (lots of meat recipes) takes place a few months after the end of Mission Impastable. Alli and Gina are still struggling to support themselves as personal chefs, but they also now teach at the newish cooking school in their hometown of Glendale, AZ. The owner of the school loves them. His executive chef, not so much. Chef Fournier only respects classically trained chefs and these homecooks are anathema. He and Alli have an especially bumpy relationship. Murder, mayhem, and menus abound!

Ancient Grease (many Mediterranean recipes simplified Alli-style) takes Alli and Gina on an Aegean Cruise where they get a free trip in exchange for being demonstration cooks on the ship. The format of this culinary mystery is different. There are five novelette mysteries (in different locales) in one book. They are linked by being on the same cruise, but each mystery can be read independently of one another. Tentative novelette titles include "On the Lamb", "The Garden of Eaten", and "Something Fishy". They visit "The Garden of Eden Theme Park" which wasn't much fun for one visitor. Somebody goes overboard. Jewelry disappears from a locked stateroom. Smuggling of illegal food products gets someone killed. This format will be fun to try. Can I do a mystery in 10-15 thousand words?

Cooks in the Can (featuring many recipes made with canned goods) has the financially struggling Alli and Gina cooking as substitute cooks for inmates at the Maricopa County Jail. They uncover evidence of fraud that jeopardizes someone's life. And Pearl, BFF of Gina's mom, has twin brothers who were swept up and jailed, inadvertently, she claims. She wants Alli to spring them, legally or illegally.

Potluck (dishes for group dinners and recipes to add cannabis to) finds Alli and Gina back in Glendale where Alli wants to take advantage of the medicinal properties of cannabis to create a new food product line for their "Wild Cinnamon" business. Gina is absolutely opposed to branching out that way so their whole business plan is jeopardized. The illness of a client tugs heartstrings and then the pain hits even closer. And who killed their supplier?

So, that's what I'm working on! I hope you enjoy the mysteries I've got planned for you! See you in June!