Word Count: 12,508/50,000
Time Left: 14 days, 22 hours, 5 minutes
Well, it's still a slow start, but if you count carefully you'll notice that my number of words per week has gone up since last Wednesday. As long as I keep increasing (a bit more drastically, and perhaps - dare I suggest it - not taking any more days off), I should be just fine. Did I mention I want to be mostly finished by Thanksgiving, so that I have free time to spend on the weekend?
I've learned a couple important things so far, as well:
1. pogo.com is addicting and should not have been taken up until after November.
2. Hershey's kissables are M&Ms, only without the M&M part. And dark chocolate is fun.
3. Making chicken soup involves skill, and should have been taught in Chemistry class.
4. I am capable of writing story endings! Well, nearly; I've written one of the last couple scenes.
5. When you're not even halfway through and the story is at least that far, it could present problems. I need to add a subplot. But 13-year-olds can't have romantic interests.
6. This whole plotline really would have made a better movie than book. Maybe I'll offer it to Hollywood in December.
7. You know it's interesting when your heroines are a 13 year old girl and her grandmother. And the villian is a time-changer. In a modern, non-fantasy, not really sci-fi setting.
The grandmother just got added, or rather kept within the story for more than a couple scenes, when I realized she filled a plot hole nicely and easily furthered the story. Hmm. Maybe she should have a love interest.
(I'm kidding! I'd never dare try romance.)
Wednesday, November 15, 2006
NaNoWriMo Week 2 End
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3 comments:
Here's what I've learned about chicken soup: take a big ol' pot, throw a bunch of drumsticks, thighs, or wings into it and add enough water to cover (no more than two-thirds of the pot though, or it'll boil over in the next step.) Add a bay leaf, a chopped onion, a clove or two, and some paprika or cumin. Bring to a boil, and then simmer the heck out of it for at least a couple of hours.
Then, when the broth look sufficiently broth-y, turn the heat off and let it cool enough to pull out all the bones and, depending on your flavor preferences, the bay leaf and cloves. What remains is the base for a durn good chicken soup. Add rice, pasta, oregano, thyme, basil, tarragon, carrots, more onion, celery, green pepper, sausage, dumplings, etc. according to your soup preferences. Rice and pasta not only fill out a soup, they also help thicken the broth. Of course, corn starch also thickens a broth. The best way to thicken your soup though is just to simmer it for ages until alll the excess is boiled away. :-)
You're more than welcome to come visit me in New Orleans if you'd like a lesson in person. :-D
Kate
Wow - I'll have to try that sometime, though it sounds far more involved than what I did the other night.
On the other hand, maybe I'll just take a vacation somewhere that passes through New Orleans, and stop by for that lesson ;-)
Darlin', nothing 'passes through' New Orleans, unless you're planning on taking a cruise ship. If you're gonna come visit, NO has to be the destination, or at least a heck of a detour. :-) You could come for Mardi Gras, it's supposed to be a heck of a family party in our bit of the city. They throw toys at the cute kids, so you know Gui is going to collect. I know you love kids, so you've got to spend some time with Gui, he will charm your socks off!
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