Thank you so much for your support of my newest project, Pink Letters. By being a subscriber or a Kindle pre-sale reader, you get to see behind-the-scenes! These are the random things that either led to or were birthed from this literary achievement! So let's see what we have...
Music is everything. It's incredible how a random group of notes can evoke buried memories and intense emotions. I would love if these songs (that I love so much!) made you think of my book. Winding from 1965 to 2002, the score tells as much of the story as the characters do.
Meet the Cast
"Being a writer is having a million pictures in your mind that you have to describe in detail while twenty characters all try to tell you their stories at once."
This has been my world for quite some time. It was an honor, pleasure and HUGE relief to get them all out of my head and onto the page for you. Meet the cast of Pink Letters, in order of appearance. Click each picture to read a little of my insight on the character.
Home Sweet Home
It seems a little OCD, but I draw up floorplans, kind of like sets, to make sure I write the action clearly. I'd have to say this time I went a little overboard... LOL! Because I spent waaayyyy too much time on these, I needed to share my mania with you so you can feel like you're in the story as well!
Thelma's Don't Slap Me Cake
I don't typically share recipes, but it's not for proprietary reasons. Truthfully, I just don't write stuff down when I bake. I remembered how I made this one though, so I'll gladly share it with you!
(If you're not one for baking, click the button; I've got you.)
1 1/3c liquid (milk, liquor, etc.)
1T vanilla extract
Dash of almond extract
1 3oz bx vanilla pudding mix
1 bx vanilla or yellow cake mix
1/2c melted butter
1/4c crushed toasted coconut
1/4c crushed toasted pecans
1/4c brown sugar
Sauce: 1/4c butter, 1/4c brown sugar, 1t vanilla, 1T brown liquor (optional but recommended!)
Preheat oven to 325.
Mix wet ingredients until evenly combined. Add dry mixes. Mix on low 2 minutes to incorporate, then 3 min on high.
Spray bundt pan thoroughly, then pour butter evenly around the bottom. Sprinkle coconut and pecans into butter, top with sugar.
Pour in batter and bake until it smells right and top bounces back when poked, about 45min. Cool 5 min, then flip onto serving dish.
Melt butter with brown sugar, and splash of vanilla. Stir in some rum or whiskey, and pour over still warm cake.