I’ve been perfecting my recipe for Coq au Vin for years. I use the happiest, most humanely raised poultry, a decent French Burgundy, organic farm-fresh veggies, and my own secret blend of herbs. The other night I prepared this special dish for my critique group—we always eat dinner before discussing our writing—and because my critique…
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A Writer is One Who Writes … by Linda Berry
When asked when I knew I wanted to be a writer, I usually say it was about fourth grade. That’s when, as a big fan of the feature called “Life in These United States” in The Reader’s Digest, I realized it made a big difference how a story was told. I began to appreciate humor,…
Lesson Eleven –The Market –Big Press, Small Press, Self-pub
By Jeanne C. Stein We’ve reached the last lesson. I hope I’ve given you one or two nuggets to strengthen your writing. This lesson will increase your understanding of the business. The two go hand in hand. If you are truly serious about a writing career, it isn’t enough to immerse yourself in the creative…
What’s In Your Bucket? … by Kay Bergstrom
Many writers have Bucket Lists of the good stuff they hope to accomplish before they kick the aforementioned bucket. It usually starts with “write a book” and ends with “#1 NYT Best-Seller Five Years in a Row.” Take that, Harry Potter. “Write a book” is an appropriate listing because it’s within your power to do…
Three Traits of Truly Fascinating Villains … by Bonnie Ramthun
When RMFW blog editor Pat Stoltey asked if I’d like to write a post I jumped at the chance. I enjoy these postings and learn a lot from them. Then the panic set in. What do I have to contribute? I looked at my current writing research and found an answer. I’ve recently been working…