Showing posts with label Dinner is Served series. Show all posts
Showing posts with label Dinner is Served series. 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.

Thursday, February 20, 2014

A Month-of-Appetizers: Nutella Brownie Bites


I think I will put this recipe into Prime Rib and Punishment, the second book in my culinary mystery “Dinner is Served” series. Again, the perfect appetizer party has all five flavors, and when the sweet one is so tiny, it isn’t nearly so damaging as having a piece of cake or pie. I can see Alli making these as a challenge to her cooking school students to come up with a mini-dessert.

There are bunches of recipes on the Internet for Nutella brownies and other goodies. This brownie version is one I created, but all Nutella brownie recipes share some of the same ingredients and proportions. Duh.

If you haven’t used Nutella yet, why not? The chocolate-hazelnut spread is relatively new to this country, but well-known in others. These brownies are just one of the ways to explore this taste treat!


Nutella Brownie Bites (makes 12 mini-brownies)

½ cup Nutella                           ¼ cup mini choc chips
1 large egg                                ½ teaspoon cinnamon
1 teaspoon oil                           ½ cup chopped nuts
5 tablespoons flour

Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners or spray with Pam.

Put the Nutella, egg, and oil in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Add chocolate chips, cinnamon and nuts.

Spoon the batter into the prepared muffin tin (about 3/4 full).

Bake until a toothpick comes out with wet, gooey crumbs, about 11 to 12 minutes (longer for a chewier brownie).

Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days. Usually I sprinkle on powdered sugar to make them prettier.


DH’s Rating: 5 Tongues Up! A two-bite treat is perfect for him after dinner, too, not just at an appetizer party. That’s why he looks the way he does, and why I…well, don’t!

Tuesday, August 6, 2013

The Phony Housekeeper in 13 Steps


Back in the day, one of my favorite “cheat” cookbooks (as opposed to the real deal like Julia Child) was The Phony Gourmet by Pam Young and Peggy Jones (still available at http://amzn.to/142Nx0Y ) Their sassy, familiar tone filled with family dynamics made the book fun to read, and the food was pretty darn good, too.

The philosophy was that you could fool people into thinking that you were a better cook than you were and/or that you spent days preparing the repast when in fact you whipped it up in minutes.

What’s not to like, right?

One morning in water aerobics, some of the ladies were talking about household cleaning cheats. It sounded like a topic many of us could relate to: The Phony Housekeeper.

In my culinary mysteries series (Mission Impastable out this summer from Oak Tree Press), Gina is the compulsive one who cleans just because; Maria cleans out of habit; but Alli isn’t so drawn to the domestic duties of cleaning. Oh, she doesn’t kick piles of clothes out of the way--well, not often--but she sees little need to dust something because it will just get dusty again. Same with her bed--in only a few hours it will be messed up again, so why bother.

I kept a cartoon on my bulletin board for a long time:

         Clean and Hide--another example of when two different words
mean the same thing.

I think Alli would like these 13 “Phony Housekeeper” tips culled from my own and others’ experiences:

“I never put the vacuum cleaner in the closet. It stays by the front door. That way, if unexpected guests drop in, I say, ‘I was just getting ready to clean’.”

“If I have company coming that includes tall people, I clean the top of the refrigerator, otherwise, leave it. Nobody will know.”

“I’ve been known to put all kinds of stuff in the oven and dishwasher to stash them until after company leaves. But don’t forget them and run the appliance. I’ve lost some good magazines that way.”

“I keep a can of furniture polish and a rag on a table in the living room. If somebody comes to the door, I tell them they interrupted my cleaning.”

“If the house looks tidy, it doesn’t have to be clean. People assume it is.”

“I throw stuff in the shower and pull the curtain. Voila! Instant clean.”

“I spot clean the floor rather than mopping the whole thing. I look for spots and wipe them with a wet paper towel.”

“Have you ever stuffed clothes that need folding  under chair cushions. It works if you only have a few pieces and somebody shows up at your door. Once I looked for a blouse for three weeks before I remembered where it was.”

“I blow dust off surfaces on my way to answer the door.”

“I answer the door with a cleaning rag and bucket in my hand so it looks like I was interrupted.”

“I keep a little spray bottle of Mr. Clean behind a shelf door. I spray each room with it and it smells like I just finished cleaning.”

“I have a pretty basket in the living room. When the doorbell rings, I throw big stuff, like toys, into it and cover them with magazines.”

“I never apologize for how the house looks. I ignore the dirt and clutter, and then my guests must, too.”

What are your Phony Housekeeper Tips? Or, are you afraid to share them so we all know?

Tuesday, May 28, 2013

I Scream for Ice Cream


Somewhere, somehow in one of my culinary mysteries I’m going to have to do ice cream/gelato/frozen yogurt as stand-alone recipes across books or as a recipe strand in one book.

Each book in my Oak Tree Press culinary mystery series, “Dinner is Served”, will have a recipe strand. Other recipes will be included, but most will fit the strand. Mission Impastable is pretty clear--lots of pasta recipes. Prime Rib and Punishment? Meats, of course. Peas Porridge Pot? That one will focus on veggies and medical marijuana recipes. Cooks in the Can has Alli and Gina cooking with lots of canned goods at the country jail. You get the idea.

So where could I tuck in frozen confections? Of course, I could include some in several different books. Or I could write a mystery meant to include ice cream and related desserts. I could call the mystery Cold Case or maybe I Scream. What do you think? Why don’t you name it in the comments section below? If yours is selected, I’ll acknowledge you when that book is written.

But why wait? Here are a couple of family favorites I make. When the weather turns warm like this, it’s time to break out the ice cream maker.

Caramel Chocolate Chip Nut (makes a little more than a quart)

½ cup milk
1 can dulce de leche condensed milk
sprinkle of salt
2 cups heavy whipping cream
¼ cup chopped nuts
¼ cup mini-chocolate chips

Whisk milk and dulce de leche until smooth. Add salt and cream. Whisk until incorporated.

Pour into ice cream maker and process for 20-30 minutes until ice cream is soft frozen. Add nuts and chocolate chips slowly until blended. Turn off ice cream maker and put into container and freeze for several hours.


Soft-Serve Chocolate Ice Cream Shake (makes a bit more than a quart--serve immediately)

4 cups thick chocolate milk
1 can condensed sweetened milk

Whisk together. Process in ice cream maker until it reaches soft-serve stage. Pour into glasses and serve with a straw and spoon.


I have so many more. London loves my strawberry gelato. Both Chicago and Brooklyn devour my Ben and Jerry’s Heath Bar Crunch ice cream. DH loves the fruited gelatos and frozen yogurts. Yeah, I have to include some of these in my culinary mystery books.

Tuesday, May 7, 2013

Dinner is Served


We open up our cabin in the cool pine country of Arizona in three stages. It’s a process to prepare for closing one house and opening the other for six months each year.

As temps soar here in the Valley of the Sun, the time has come. It’s always a big deal to pack up the first load, go north, unload, and then return to Phoenix. That makes dinner a problem.

Dinner is rarely a problem at our house. Partly because, bless his heart, DH WILL eat anything! Truly. Never a problem. No the problem on the moving days is we get back late and if I didn’t plan ahead, what do we eat?

It happened this week. Home after 6:30. We normally eat at 7 after playing a rousing game of cubes.  Okay, so I did a quick refrigerator inventory. What follows is the recipe. Seriously, don’t hold me to measurements here. We’re talking leftovers. I would love to be on that cooking show, Chopped. Give me a basket of mystery ingredients. Pshaw! That’s what I do most days! And these people win $10,000???

DH loves casseroles, fortunately, so when he looked at the serving dish, he asked, “What’s this?” Instead of my usual snarky, “Dinner,”I replied, “Your favorite. Casserole.”

He poked around in the bowl, and announced. “Yes, my favorite Peoria Casserole.” Thus, the following:

Peoria Casserole

Leftover angel hair pasta, maybe 1 ½ cups
1 pkg chicken Swanson “Flavor Boost”™
2 big handfuls of fresh spinach
1 handful of fresh mushrooms
about 1 c leftover roast chicken and the drippings from cooking

Pam a casserole dish. Toss pasta with Flavor Booster. Mix in remaining ingredients. Cover. Microwave for 3 ½ minutes. Dinner is served.

Coincidentally, my new culinary mystery series is called “Dinner is Served”. The first book, Mission Impastable, will be out this summer from Oak Tree Press.

Wednesday, April 3, 2013

Dinner is Served Series to be Published!

Yay!

I signed a contract for Mission Impastable, the first culinary mystery in my "Dinner is Served" series.  Oak Tree Press will bring the first book out in late August. It's been a long time and a lot of work, but I am living my dream! Two books out this year!

I'll be back soon with recipes, tips, cooking gadgets, and of course an update on the "Top Home Chef" contest I'm entering from the Arizona Republic.

For now, take your time to look through some of my recipes here. Happy cooking!


Tuesday, November 6, 2012

Alli Wesson: Guest and Personal Chef from the "DInner is Served" Culinary Mystery Series


Sharon: Hello, Readers. Today I have Alli Wesson with me. Alli is a personal chef in the “Dinner is Served” series. You can follow her amateur detective work in Mission Impastable. Welcome, Alli, to Write Away.

Alli: Hello, Sharon. A big shout-out to all my blog followers who are finding your site today. 

Sharon: Alli, I know you are experiencing some success with your personal chef business now that you got out from under that police investigation. What happened there?

Alli: Well, when Gina, she’s my BFF and business partner, when Gina’s boss was poisoned, we were the prime suspects since we cooked for her family. I had to clear our names with the police, or our business would have been cooked before it was even put in the oven. The theft of a jade dragon just added in complications we didn’t need!

Sharon: (laughs) You and Gina are pretty different. How does that work when you are planning your menus for your personal chef business?

Alli: We’re a good counterbalance. Oh, sure, I’m not a measurer, but Gina is, and if I tell her my recipe ideas and we taste it together, we’re pretty able to come up with a recipe we can replicate. It just takes longer than I like to spend on the dreary part of cooking. Inventing, creating, experimenting, that’s the fun part. And sometimes it even tastes great!

Sharon: I know you are a busy girl, so I won’t keep you long, but what’s up next for the “Dinner is Served” culinary mystery series? 

Alli: Book two is Prime Rib and Punishment. We take jobs at a cooking school, but the head chef hates amateur cooks and we, well, mostly I, tangle with him. So when he ends up dead, I’m kinda the main suspect. And I just get out from under that when the cooking school owner dies suspiciously. It’s hard for a girl to keep on truckin’ sometimes!

Sharon:  Omigosh! That does sound complicated. I heard that you have a couple of guys on the string? True? How serious?

Alli:  Of course, Evan is introduced in Book 1. He’s a cop I have an on and off relationship with. I kinda tick him off sometimes with my crime solving. But it’s not like I go looking for this stuff. Murder just seems to find me! Oh, and Mostel, he’s a guy from high school. We have a history, and that keeps pulling me back to him.

Sharon:  Keep us guessing, eh? (laughing) Is there another adventure planned for you and Gina?

Alli: Our third book is Cooks in the Can. Gina and I cook for the county sheriff’s jail, using mostly canned goods commodities, when his regular cooking crew are out with a big flu epidemic. We clear some family friends of wrongful accusations and have to solve a murder at the jail. You know, just another day in the life of Alli and Gina!

Sharon: And that book will be filled with good recipes, too, I’ll bet. Before you go, any cooking tips for our readers? Or a quick recipe maybe?

Alli: Sure. In Mission Impastable, I included a really easy appetizer. You can whip this one up in five minutes with a couple of minutes leftover. The sweet-sour of the chutney is a nice counterpoint to the sour-creamy of the cream cheese.
Alli's Super-Easy-but-Elegant,
Never-Fails-to-Impress Cream Cheese Cracker Spread
8 oz. cream cheese
4 T best-quality chutney
Carr’s Water Crackers or other expensive cracker
Unwrap the block of cream cheese and place on an elegant plate with a silver butter spreader to the side. Place the chutney in tablespoons equidistant from one another down the middle of the cream cheese. With the spoon, arrange the chutney so it artistically drips down the sides of the cheese.
Serve with a small basket of crackers.

Sharon:  Umm. I just tried a bite of that recipe. Oh, yummy! Thanks to Alli Wesson, visiting from Mission Impastable in the “Dinner is Served” culinary mystery series by Sharon Arthur Moore. We hope to see you again--and in print! Oh, and don’t forget to check out the Cooking with Gina and Alli video on YouTube, “Hermosillo Salsa” at http://bit.ly/XgepIq