September 15 - 21, 2013
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Fear is the Mind Killer
DUNE had it right. I've been recently afraid of finishing my current W.I.P. code named FLAMES. It seems silly. Yeah, I know. But, if you look at everything that goes into (properly) writing a book, the task seems almost endless and quite daunting. And, rather than focus on what I'm doing and need to do now, I looked down the long road. That's when fear got me.
DUNE had it right. I've been recently afraid of finishing my current W.I.P. code named FLAMES. It seems silly. Yeah, I know. But, if you look at everything that goes into (properly) writing a book, the task seems almost endless and quite daunting. And, rather than focus on what I'm doing and need to do now, I looked down the long road. That's when fear got me.
I often try to keep my eyes on the now rather than the later. Focus on the small things and even the biggest task can be conquered. I do this with writing and general life stuff. But, it takes a while to get those noise blockers/blinders (back) up and at full strength. However, I'm working on it. And fear will, hopefully, stop killing my mind.
On Bad Laugh Filler
Writing Music: ON AND ON - I flex my creative muscle and give you a (not) the plot run down for the music video.
Writing Music: ON AND ON - I flex my creative muscle and give you a (not) the plot run down for the music video.
ROW80 Round 3 Final Check-In: Not Bad - I admit to a case of the sads and tell you how my goals went (Not Bad).
WIPpet Wednesday: Can't Laugh - I share a sliver of one of a fairly big moment from this W.I.P.
Writing Corner: Filler Up - Filler isn't limited to anime story arcs, extra movie scenes, or the like.
This recipe had two problems. First off, 3.5 pounds of cabbage has a hard time fitting into a 9 X 13 casserole dish, then there's the rest of the stuff that needs to fit in too. Secondly, the rice and some of the cabbage cooked unevenly.
Reviewers of the dish said it tasted bland to them. Knowing that, while I browned the beef, I seasoned it (with salt, pepper, a sprinkling of garlic powder, plus a dash of Italian herb blend) to ensure there was definitely flavor. So, that wasn't a problem.
BUT!!! Despite all that, it tasted like it promised. And that's big in my household as my husband and I adore cabbage rolls. The taste was great enough that we want to save this recipe. My husband and I think scaling back the cabbage, layering it with the rice on the bottom with the broth, and giving it a wee bit more cook time might fix all that. You may see a revised/perfect of this some day!
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