Author: John Brown

  • New series on writing coming next week

    ByJohn Brown

    I believe that there are three things you need to know to write stories. The better you know them, the better and more stories you’ll be able to write. Those three things are:

    1. What stories do, i.e. what you’re trying to do as an author.

    2. The principles of how character, setting, problem, plot, and text work to do those things.

    3. The principles of coming up with and developing stories.

    About this time last year I wrote my series on the key conditions for creating reader suspense, which went into depth on things 1 and 2. And I’ve written a bunch of other blogs on those topics. This year I’m going to be doing one on the key principles of getting and developing killer story ideas. I’ll be presenting it in a shortened form at this year’s League of Utah Writer’s roundup on Saturday (see my calendar for more details). One neat thing about this series is that I will have a number of other authors illustrate the principles with their own work. When learning this type of stuff, I don’t think we can’t get enough concrete examples. Keep your eyes open. I think it’s going to be a good one.

  • Amazon, a Reader, & SERVANT

    ByJohn Brown

    Holy smokes! I just saw that Amazon put SERVANT on sale. I don’t know when this started, but they have the mass market paperback listed for $1.75. That’s cheaper than I can buy it!

    http://www.amazon.com/Servant-Dark-God-Tor-Fantasy/dp/0765362309/ref=tmm_mmp_title_0?ie=UTF8&qid=1315490465&sr=8-1 

    Maybe the Dark God had something to do with it . . .

    Something else of note happened this week. I often get emails from readers expressing how much they enjoyed SERVANT and asking questions about the story. I simply love receiving those emails. What author wouldn’t? One email in particular this week, though, especially pleased me. You can see the review the reader wrote here: http://www.goodreads.com/review/show/146860447, but there was one thing the reader wrote in his email to me that wasn’t in the review that make me exclaim “Yes!”

    One thing I didn’t squeeze into the review was how much I enjoyed the little details–names of farm implements, invented words like dreadmen, terminology for the parts of the ship, etc.  It all added to the suspension of disbelief factor very nicely.

    Finding and adding those details were one of the things I loved about writing SERVANT.  I’m so happy to hear they paid off. I don’t think all readers will notice them. In fact, I hope they don’t. But it’s clear they’re doing their part to make the experience work for a lot of folks. And that makes me happy.

  • 2 Great Cook’s Country Recipes

    ByJohn Brown

    Yeah, I know–I should be writing. But I promised you two wonderful recipes from my experiments with the Cook’s Country June/July 2011 issue. There were a whole bunch of other recipes we tried that worked out well, but these were our favorites and good enough to get me to subscribe.

    By the way, I found these recipes were not only tasty, but they were great to do on a date (in this case, with my daughters). Why just eat when you can enjoy the time together as well?  Besides, two people working together make these recipes a breeze.

    Chocolate Eclair Cake

    Chocolate, vanilla pudding, whipped cream, and graham crackers–baby, is this good!  I found I liked the cake best with HALF of the pudding and whip cream mixture. You’ll see the half amounts in parentheses. That way I got a taste of the pudding, graham, and ganache in every bite. The directions make it look like there’s a lot of steps, but they all go quickly.

    INGREDIENTS

    Pudding Mixture

    • 1 ¼ C sugar (1/2 + 1/8 C)
    • 6 T cornstarch (3 T)
    • 1 tsp salt (1/2 tsp)
    • 5 C whole milk (2.5 C)
    • 4 T unsalted butter cut into chunks (2 T)
    • 5 tsp vanilla (2.5 tsp)

     Whip Cream Mixture

    • 2 T water (1 T)
    • 1 ¼  tsp unflavored gelatin (1/2 + 1/8 tsp)
    • 2 C heavy cream (1 + ¼ +1/8 C)

    Graham Crackers

    14 ounces of Nabisco Honey Maid graham crackers

    Ganache topping

    • ¾ C  heavy cream
    • 1 C semisweet chocolate chips
    • 5 T light corn syrup

     DIRECTIONS

     Make Pudding

    1. Combine sugar, cornstarch, and salt in large saucepan
    2. Wisk milk into sugar mixture and bring to boil over medium-high heat, scraping bottom with rubber spatula.
    3. Immediately reduce heat to medium-low and continue to cook and scrape until thick bubbles appear on surface, about 4-6 minutes
    4. Take off heat and wisk in butter and vanilla.
    5. Transfer hot pudding to large bowl and place plastic wrap directly on surface.
    6. Refrigerate for about 2 hours until cool.

     Make Whip Cream Mixture

    1. Stir water and gelatin together and let sit for 5 minutes.
    2. Microwave until gelatin dissolves and mixture gets bubbly around the edges, 15-30 seconds
    3. Whip 2 cups of cream on medium-low for about 1 minute, until foamy.
    4. Increase to high and whip for 2 minutes, until soft peaks form
    5. Add gelatin mixture and whip for 1 minute, until stiff peaks form

     Combine Pudding and Whip Cream Mixture

    1. Wisk one-third of whipped cream into chilled pudding.
    2. Fold remaining whipped cream into pudding.

     Layer Pudding Whip Cream Mixture with Graham Crackers

    1. Line bottom of 13 x 9 inch baking dish with a layer of graham crackers. Break and cut crackers if you have to.
    2. Top the bottom layer of crackers with ½ of the pudding whip cream mixture
    3. Place another layer of crackers over the pudding.
    4. Top that layer with the rest of the pudding whip cream mixture
    5. Place one last layer of crackers over the second layer of pudding whip cream mixture

     Make Ganache and Pour Over

    1. Microwave chocolate chips, ¾ C cream, and corn syrup in bowl 1-2 minutes, stirring occasionally.
    2. Cool for 10 minutes to room temperature
    3. Cover top layer of graham crackers with glaze
    4. Refrigerate cake for 6 – 24 hours. Then serve.

     

    Dill Potato Salad

    A potato salad with a perfect dill zing. Everybody in the Brown household loved this. Super wife especially loved it because she does not like eggs. Please note that there’s fresh dill used in all three parts. So when you shop, make sure you get enough for all three.

     INGREDIENTS

     Dill Vinegar

    • ¼ C white wine vinegar
    • 1 T minced fresh dill

     Boiling Mixture

    • 1 disposable coffee filter
    • ½ C coarsely chopped dill leaves and stems
    • 3 pounds Yukon Gold potatoes (don’t get any other type), peeled and cut into ¾ inch pieces
    • 1 T salt

     Dressing

    • ½ C mayonnaise
    • ¼ C sour cream
    • 1 T Dijon mustard
    • ½ tsp salt
    • ¼ tsp pepper
    • 2 T minced fresh dill
    • 3 scallions (green onions) green parts only sliced thin

     DIRECTIONS

     Make Dill Vinegar

    1. Combine vinegar and 1 T minced dill in bowl and microwave until steaming, 30-60 seconds
    2. Cool at room temperature for 15-20 minutes

     Boil Potatoes

    1. Place chopped dill inside disposable coffee filter and time with thread.
    2. Put potatoes, dill sachet, and salt into large pot with enough water to cover the potatoes by 1 inch.
    3. Bring to boil on high heat then reduce heat to medium and simmer until potatoes are tender, 10 minutes

     Cool and Soak Potatoes

    1. Drain potatoes thoroughly and throw away dill sachet
    2. Drizzle 2 T of the dill vinegar over hot potatoes and gently toss until evenly coated
    3. Refrigerate until cooled, 30 minutes. This allows the Yukon potatoes to suck up the dill vinegar.

     Make dressing and Combine with Potatoes

    1. Wisk mayonnaise, sour cream, remaining dill vinegar, mustard, salt, and pepper until smooth
    2. Add dressing to cooled potatoes
    3. Stir in scallions and 2 T minced dill.
    4. Cover and refrigerate to let flavors meld, 30 minutes.
    5. Serve with salt and pepper to taste.

     EDIT 9/7: Somehow I deleted four of the dressing ingredients when I posted. They’ve been added back 🙂

  • Update on CURSE OF A DARK GOD – just finished numba 40

    ByJohn Brown

    For those who haven’t noticed, I just finished chapter 40 of 60 on this draft of Curse of a Dark God. My original target was September 5th to finish the draft. I’m closer in my projections than I have been in the past, but I’m clearly not going to make that date. However, I’m going to see what I can do these next three weeks and hopefully pull it off by the end of September. 

    This is possible.  Author James Maxey just finished a novel of almost 60,000 words in one week. Yes, you heard that right. ONE WEEK! Here are his tips for doing this and here was his master plan when he started. I got to read his updates a few times each day. It was simply amazing.

    Of course, there’s no way I can write 60,000 words in one week. Not because I think it’s impossible. But because it takes time. James had a week off and spent like 10 hours a day at it.  I can’t take a week off.  But even if I could, I don’t write as fast as James. But hopefully I can structure things to get more time and finish it in three weeks. We’ll see. I’ve been working on this draft for the last four months and have put in about 240 hours on it, roughly 12.5 per week.  My slow 500 words per hour that I can’t seem to budge (yes, some is writing and some is revising as I go along).  I wanted to get a solid 20 hours in each week–that’s really the key–and am disappointed I haven’t managed to do this.  Of course, it’s hard with a full-time job and family and a daughter going off to college and life.  Waa, waa, waa. But I’m going to see what I can do to boost that to 25 hours per week for the next few weeks.  The good thing is that I’m really enjoying the story on the page.

    As for manuscript size, the issue with the last draft, right now the manuscript is 123,000 words. The target is around 170,000. I’m roughly on track to hit that. I’m trying to keep my chapters around 2,500 words.  We’ll see how close I get.