For more about me and my work, check out my website: https://susanelliotwright.co.uk
NaNoNonsense – the aftermath!
NaNoWriMo Week 4 – Champagne time!
NaNoWriMo Week 3
The Writing Bit
Sunday: Soya mince with peppers, mushrooms and new potatoes, cooked in a sauce made from tomatoes, red wine, garlic and herbs.
Monday: Vegan ‘meatballs’ with spaghetti and spicy tomato sauce.
Tuesday: Mixed bean cassoulet.
Wednesday: Creamy mushroom tagliatelle.
Thursday: Curry night: aubergine and chick pea, sag aloo, aloo gobi, chapatis.
Friday: Tapas: (I’m quite proud of this one!) vegan ‘paella’, patatas bravas, garlic mushrooms, aubergines with garlic and herbs.
NaNoWriMo week 2 – NaNoNaughty
The Writing Bit
No proper book review this week, but I just want to urge you if you haven’t already done so, to read Stephen King’s On Writing. I’d say it’s a particularly useful book to read when you’re in the middle of NaNoWriMo. Not only are there great examples and tips on the actual craft of writing, but there’s some very encouraging stuff about the process of writing, and about the story being a ‘found thing’, something that the writer uncovers through the writing process . It’s a fabulously entertaining read, too.
As explained last week, throughout NaNoWriMo, I’m just posting (mainly vegan) meal ideas. Even if you’re not vegan, most of these meals are actually really very nice, although I must admit, not all vegan grub is to my taste.
This week we had:
Saturday: went out to eat – Vegan Husband had the falafel burger with spicy potato wedges and salsa, I had a salad with cajun salmon & lemon goats cheese.
Sunday: vegan pizzas & salad (made these with ‘vegan mozzarella’, tomatoes, onion, garlic, olives, capers & artichokes)
Monday: my teaching night, so I had salmon and ricotta ravioli, VH had lentil dahl and rice (he eats a lot of dhal!)
Tuesday: vegan sausages and sweet potato mash with onion and red wine gravy.
Wednesday: vegetable pasta bake and salad
Thursday: burgers (made from Granose burger mix – v good!) in buns with soya cheese slice, served with chips and salad.
Friday: mushroom, pepper and cashew nut stir-fry with noodles and rice.
NaNoWriMo – the first week
Day 1: Got up at 6.15, an hour earlier than usual, staggered to my study and switched on the computer. Resisted urge to check emails, twitter, blog stats etc. Looked at screen and wished I had a plot. Typed three sentences, deleted two. (This is what you’re NOT supposed to do – no deleting precious words until December!) Then I told myself that it really didn’t matter because whatever happens, I have nothing to lose. Typed 730 words of rather poor prose in a very uncertain voice, then stopped for breakfast. Walked the dog, dealt with emails and stuff, then typed another 700 words. Broke off to move around and then typed a little bit more. By the evening, I’d got to 1800 by typing little bits here and there. Voice not right; character not right; not sure I even need this scene!
A brief review this week, because I’m still trying to keep my NaNoWriMo word count on track: My Perfect Silence by Penelope Evans starts with the powerful line ‘I was four when I killed my baby brother’. The story then goes on to show how this tragedy shaped the narrator’s life and bonded her closely with her older brother Max, who becomes her protector. Little more than a baby herself when the tragedy occurred, the narrator, Rose, doesn’t remember what happened and didn’t really grasp the magnitude of it until some years later, at which point she stops speaking. Max continues to protect and speak for her, even when his bride-to-be is killed and Rose is considered the prime suspect. This certainly a page-turning read, and will probably appeal to Ruth Rendell and Lesley Glaister fans.
I won’t be posting actual recipes during NaNoWriMo, but I thought it might be helpful for anyone stuck for veggie/vegan ideas to see what I’ve cooked for dinner each night. Some of these recipes will no doubt find their way onto this blog eventually – let me know if there’s anything in particular that appeals!
Sunday: Vegetable Chilli with rice and grated vegan cheese
Monday: My teaching night, so Vegan Husband cooked himself something with lentils while I had some prawn dumplings (reduced counter at Waitrose) and some stir-fried veg.
Tuesday: Spinach and vegan cheese filo parcels, crushed new potatoes, tomato & onion salad
Wednesday: Olive and tomato penne, rocket, ciabatta rolls
Thursday: Soya mince with peppers, mushrooms, tomato, garlic, herbs and red wine, served with new potatoes and broccoli.
Friday: Friday night is usually either pasta night or curry night; tonight I think it’ll be curry – I have some aubergine, sweet potato and chickpea curry in the freezer, so I’ll cook some basmati rice and knock up some sag aloo to go with it, then I’ll send VH down the road for some parathas or chapatis. Sorted!
Now entering the NaNoZone…
The Writing Bit
What makes a good query letter?
Address the agent politely and formally, using both first and last names. Dear Jane Agent is more professional than ‘Hi Jane’, and it doesn’t run the risk of irritating her with it’s bezzy-mates assumption. It shouldn’t need saying, but make sure you spell her name correctly.
I ended by asking if they’d like to see the opening section and a synopsis, (or ‘I enclose the first 50 pages’)and I told them the full novel was around 80,000 words. You should always tell them if you’re approaching several agents at a time, something like, ‘I am actively seeking representation and so am approaching a number of agents.’ Sign off with a simple ‘yours sincerely’. Make sure you include full contact details and a stamped, self-addressed envelope. And then you wait…
This week, it’s going to be more of a vegan recommendation rather than a recipe. We recently had the fancies for ‘dirty food’ – you know, of the ‘burger and chips’ variety; the sort of thing you never admit to your friends. I should point out here that himself is a vegan mainly for ethical reasons, not because he dislikes meat. Anyway, having found that most veggie burgers are either bean-based (not what we were after for this particular meal) or contain egg and are therefore not suitable for vegans, I discovered the Granose Burger Mix. You just mix it with water, leave for ten minutes, then form into burgers and fry for a minute or two each side. I served them in wholemeal buns with a slice of soya cheese, dijon mustard (me) vegan mayo (him), plus sliced cucumber and tomatoes and some shredded lettuce. I then whacked on a portion of oven chips and hey presto, guilt free ‘dirty food’. Just the thing on a weeknight when you’re trying not to drink wine! Even my son – and this is a young man who is no stranger to the Real Burger – said, ‘I’m quite impressed with those.’ Blimey!
For more about me and my work, check out my website: https://susanelliotwright.co.uk
Tips on finding an agent
- Make sure you’re sending to agents who are likely to be interested – no point in sending sci-fi to an agent who only represents romantic fiction, or a children’s novel to one who represents adult fiction.
- Send to five at a time, and make clear that you’re approaching other agents. As each ‘no’ comes in – and there will be some ‘no’s – send out another query. Keep things moving.
- Send only what they ask for, i.e. First three chapters, first 50 pages etc. (although if there’s a sensible break on p53, it’s probably ok to send 53 pages.)
- Check whether it’s ok to send by email, or whether they want hard copy.
- Make sure you include a synopsis, and again, send what they ask for. Check guidelines on the agency website. Some want one page; some want three.
- Don’t pester! Give them at least a couple of weeks before you follow up a query letter, and at least four weeks before you follow up a submission. Do so by email and be brief and polite. If you still get no response, it’s probably best to move on.
- Be grateful for any feedback and consider carefully what they say.
- Don’t be disheartened – lots of successful novelists were rejected many times before finding an agent!
For more about me and my work, check out my website: https://susanelliotwright.co.uk
Creating believable characters
Have you ever been handed a sheet of paper with a list of questions, like: what is the colour of your character’s eyes /hair; where was s/he born; what did his/her parents do for a living; what sort of clothes does s/he wear? Who is his/ her best friend? And so on.
The book opens in 1985 and goes back in time to Mary’s childhood. As we follow her life through her teens, twenties and thirties, we see the choices she’s made and the consequences of those choices, and we begin to understand what has led her to the depths she’s reached when we first meet her. Both Jake’s and Mary’s voices are strong and convincing, and as the family’s history unfolds and the narratives move closer together, there are moments of both joy and heartbreak as a number of secrets are revealed. I enjoyed the period detail, and I loved the minor characters. I felt Jake’s voice was slightly stronger than Mary’s, but maybe that actually emphasises the fact that Mary is in some ways a slightly diminished character. I found her story convincing and tragic, and I felt hugely sympathetic to her; if anything, I wanted more of Mary. I found this an immensely engaging and satisfying read.
The Food Bit
Take one small or half a large butternut squash, peel and dice into cubes a bit bigger than 1cm. Season, coat with olive oil then roast in the oven until soft and slightly caremelised. While the squash is cooking, heat a tablespoon of olive oil in a pan, then add a finely chopped shallot (or half an onion). Fry for a couple of minutes. Make about 600ml of vegetable stock in a small saucepan and keep it on a low heat. Add 150g Arborio rice and a crushed clove of garlic to the onions. Stir so the rice is coated in oil. Pour in a slug of white wine (if you’re vegan, check that the wine is suitable) and when that has evaporated, add a ladleful of hot stock. Stir. When this has been absorbed, add another ladleful. Repeat until most of the stock has been absorbed and the rice is cooked, but still ‘al dente’. Stir the risotto every couple of minutes. When the risotto is cooked, add a heaped teaspoon of vegan sunflower spread, a good shake of vegan ‘parmesan’ – it’s called Parmezano and you find it in the ‘free from’ section of the supermarket. Taste to get the amount right. For non-vegans, add butter and grated parmesan at this stage instead. Add the roasted squash , a handful of chopped walnuts and a good grind of coarse black pepper. Serve in the centre of the plate, topped with rocket and drizzled with olive oil.