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Posts Tagged ‘learning stuff’

Every writer has strengths and… not strengths. One of the areas I personally like to work on is grounding, which is where you invite readers into a scene and help them feel at home in your story. 

In this episode of the long-running podcast Writing Excuses, Erin Roberts, DongWon Song, and Mary Robinette Kowal focus on ways to do just that. 

Writing Excuses 21.09: Grounding The Reader

Grounding a reader starts in the very first lines of a story. Where are we? Who are we with? What kind of story are we in? Our hosts explore how emotion, context, and sensory detail work together to create immersion, and why action alone isn’t enough without an emotional lens.

It’s only 20 minutes long and includes a helpful writing exercise to get you going.

If you’ve realized that (for example) just being dropped into the middle of a gunfight wasn’t enough to engage your audience, or your reader said “I wasn’t quite sure where I was at first,” this advice could help!

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It’s a brave act to embrace incompetence. What’s delightful is that it’s a temporary state.

— Michael Bungay Stanier

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Well, yesterday’s cake didn’t go exactly as planned. 

Apologies to the people who have been writing and asking for photos. The cranberry lime cake is currently half made. Layers have been baked and torted, because four layers are fancier than two. Lime curd has been made (oh so tangy!) and chilled. But the Italian buttercream curdled and, despite the recipe writer’s optimistic words, did not come back together.

Apparently, my ingredient temperatures may have been a little off and I corrected in the wrong direction? (Or I mistakenly offended an Italian kitchen fairy?) Either way, the result is the same. 

Downside: the cake is not yet complete.

Upside: I have something new to learn in the world of baking, and that’s always fun. Also, I have a good recipe for buttercreamcheese frosting that I know works.

Win win!

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Today, a quick visit to Sicily to make tomato paste by hand. I had no idea it was this concentrated!

How to Make Tomato Paste in Sicily | The Kid Should See This

It’s easy. Take a ridiculously large amount of perfectly ripe Sicilian tomatoes. Cut them up. Leave them in the sun for 4 days to reduce down to about one tenth of their original volume. Put them in a jar and save it for a gloomy February day.

Here’s the video:

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