Growing Story Seedlings

"Once an idea comes to mind...one should ask, 'Who could help me tell that story? What character and what situation can help demonstrate that idea?'"

–Peter H. Reynolds*

Dandelion bookplate by Mads Stage,
Courtesy Frederikshavn Art Museum

*Via Emma Walton Hamilton

Idea Conversion

"A lot of people have lots of ideas but they stay ideas, and they never turn them into something tangible. I think finishing something, no matter how small, is much better, because you get experience of the entire process of creating something, not just coming up with ideas."
— Tim Fitzrandolph*

Caterpillar bookplate by A. Vazlavsky

*Via Oh My Disney

Sift, Reinvent, Reorganize

"My task as a visual storyteller is to observe, record, and edit. Some images go straight from life into a book. Most need to be carefully sifted, reinvented, reorganized."
-Jan Ormerod*



Bookplate by Helen Dardik
from her blog Orange You Lucky
 

*via HarperCollins interview

Picture Book Goals 2015

Lantern Festival

How is you children's book career coming? Did you make yourself a promise on January first? Have you drafted that manuscript yet?

On the eve of Chinese New Year, why not renew your promise to yourself?

If you are serious about pursuing picture books, here are some resources to nudge you in the right direction.

READ FOR RESEARCH MONTH

ReFoReMo is a new initiative by Carrie Charley Brown. Each week during the month of March, she will be examining new picture books from a writer's perspective. Participants will read the selections and guest posts, learning about picture book structure, using mentor texts, and more. Why reinvent the wheel? Learn from authors' and editors' publishing experience.

Sign-up by 3-1-15

KIDLIT WEEK ON SUB IT CLUB
Maybe you have procrastinated about writing your book. Maybe you're in the revision stage. Maybe you need the confidence to send it out into the world. Sub It Club has what you've been looking for. This week, Sub It Club is focusing on picture books. Learn how to make a picture book dummy, listen to an editor's critique, and maybe win some fabulous prizes.


NUTS AND BOLTS OF WRITING
Want an expert to guide you? Talented author Linda Ashman has written a valuable and comprehensive guide to getting started or getting finished with your picture book manuscript. I did a workshop with Linda and knew I had to own her book.

Buy the print version or download a copy on Linda's site.


HIGHLIGHTS WORKSHOPS
Don't know where to start? Get thee to Pennsylvania and attend the Highlights Foundation crash course on picture books. The staff are accommodating, the grounds gorgeous, and the teaching top-notch.

Register for the March 6-8 workshop or plan ahead for one of their specialized sessions later in the year.


Maybe you're still dreaming of someday. Tomorrow is the beginning of the rest of your life. Take the first step.

Fear Limits Creativity

"We try to stuff fear deep down and keep it hidden, but it’s always clawing its way to the surface. . . . Live with the fear. Embrace it. But also don’t let it stop you. Power through. Let the fear motivate you, not kill your mojo. Because I guarantee someone, somewhere is going to HATE your work. But are you going to let that one person stop you?"

Tara Lazar*

Bookplate by Hiroshi Kawabe
courtesy Art-exlibris

*via AuthorTurf

Eat Write Menu Days 26-30

Pilgrim Cat, by Carol Peacock and Doris Ettlinger

2014 Eat Write Writers' Menu

Below you'll find the meals for the last week of November. You can still carve out extra time for writing amid your pre-Thanksgiving frenzy. You're in the home stretch. Don't give up!

A New Look At Thanksgiving

If this is your first visit, you'll find tips and instructions on How Not To Starve During PiBoIdMo where you'll also find kitchen staples to complete the meal plan.

Just a reminder that many recipes can be found in their original states on my Writers' Menu Pinterest Board.

Assuming you're following the full menu, I've made a printable version of the shopping list and the information below, in case you don't want to keep referring back to this post.
Don't forget, the numbers in brackets following the grocery item tell you which day the ingredient will be needed. Use the numbers if you've deviated from the Writers' Menu selections.

Thanksgiving is Here!, by Diane Goode

Please feel free to contact me with any questions or constructive comments.
I'm thankful for this great community of writers. Have a fabulous holiday!

This is the Turkey

Writers' Recipes November 26-30

[26] Garlic Shrimp & Pasta, courtesy Food Network
Ingredients:
20 to 25 large shrimp, peeled and deveined, about 1-1/4 pounds
2 tsp olive oil
4 Tbl unsalted butter, divided
1 Tbl minced garlic
1/2 cup white cooking wine or broth
1/4 cup fresh lemon juice
1 tsp lemon zest
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 lb cooked pasta

Directions:

• Cook pasta according to package directions.
• Meanwhile, heat olive oil and 2 tablespoons of butter in a large skillet over high heat. 
• Spread shrimp in single layer in heated pan. 
• Cook 2 minutes. Flip.  
• Add garlic to the pan and cook about 30 seconds. 
• Add wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter. Cook 1-1/2 minutes.
• Season with salt and pepper. 
• Add pasta. Toss to combine. 

Complete the meal:
Serve with broccoli and garlic bread.



[27] Happy Thanksgiving!
Need more creative ideas? You can find 102 interesting Thanksgiving side dishes on Southern Living.

[28] French Bread Pizza, courtesy Finding Joy In My Kitchen
Ingredients:
2 loaves French Bread
12 oz tomato paste
2 tsp. Italian seasoning
2 cups mozzarella cheese
toppings

Directions:

• Slice loaves into thirds lengthwise, and then in half to create thick slices.
• Top each with tomato paste, and sprinkle with Italian seasoning.
• Top as desired. Sprinkle with cheese.
• Broil 5-10 minutes until cheese is bubbly.

Complete the meal:
Add a side of applesauce.

Note: You may need to start tomorrow's dinner in the slow cooker, depending on your amount of leftovers.

 [29] Turkey and Sweet Potato Leftover Casserole, courtesy Kalyn's Kitchen

Note:  If using raw ground turkey, follow the recipe link above. 
If using cooked sweet potatoes, after cooking onion, combine all ingredients on stovetop. Heat to boiling; simmer 20 minutes. Keep warm in slow cooker, if desired.

Ingredients:
leftover turkey
1 tsp olive oil
1 onion, chopped into 1 inch pieces

2 large sweet potatoes, peeled and cut into 1 inch pieces 

1/2 cup soy sauce
1/2 cup chicken stock
1/3 cup sugar
2 Tbl brown sugar

2 Tbl Chili Garlic Sauce
2 tsp minced ginger 

2 tsp minced garlic
1 can light coconut milk
1/2 cup sliced green onions

Directions:

• Spray slow cooker with non-stick spray. 
• Saute onions in olive oil until soft, about 4-5 minutes. 
• Add onions and sweet potatoes to slow cooker. 
• Mix together soy sauce, chicken stock, sugar, brown sugar, Chili Garlic Sauce, minced ginger, and minced garlic. Pour into slow cooker. 
•  Cook on high 2 1/2 hours. 
• When the sweet potatoes are starting to fall apart, add the turkey, coconut milk, and green onion.
• Turn heat to low, and cook 30 minutes more.

Complete the meal:
Serve with rice, corn, and green beans, or leftover vegetables from Thanksgiving dinner.

Note: Thaw steaks in refrigerator overnight.




[30] Steak Dinner, courtesy Stockpiling Moms
Ingredients:
2-3 Ribeye Steaks
1 bottle of Steak Sauce
Steak Seasoning
8-10 red potatoes
4-6 ears of corn
butter
Sea salt
Pepper

Directions:

• Place steaks into bottom of slow cooker.
• Heavily sprinkle steak seasoning of your choice.
• Pour approximately ¾ cup steak sauce over steaks.
• Top steaks with a sheet of  aluminum foil.
• Spritz the top with cooking spray.
• Place a layer of red potatoes on the foil and sprinkle with sea salt.
• Add another layer of foil and cover the potatoes tightly to form a seal, allowing potatoes to steam.
• Butter corn. Add salt and pepper. Roll tightly in aluminum foil.
• Place on top of  potatoes in foil.
• Cover and cook 6-7 hours on low.

Complete the meal:
Serve with a side of peas or leftover vegetables from Thanksgiving dinner.

The Memory Cupboard

Congratulations! You've arrived!

I hope these simple family favorites have left you plenty of time to prepare for Thanksgiving. Holidays are made for celebrating, not stressing out! Thanks for sticking with it.

May the time with family and friends inspire many new picture book seeds.

Eating Write Recipes Days 18-25

Pre-Thanksgiving Writers' Recipes

Below you'll find the meals for the coming week. Between your writing goals and your holiday preparations, I'm sure you are pressed for time. The upcoming meals are pretty basic. If you've been following along,  much of the work should already be done. Here's hoping you stay productive this week (and stay well-fed)!

Correction: I forgot to add a meat to the shopping list for Day 21's stir fry. Pick up 1.5 lbs of chicken or pork, or throw in leftover Teriyaki chicken from Day 19. I am SO sorry. The list is corrected now, if you haven't shopped yet. Thanks for your flexibility.

If this is your first visit, you'll find tips and instructions on How Not To Starve During PiBoIdMo. 

All the ingredients needed for this list can be found on yesterday's post.
You should have frozen pot roast for Day 18, teriyaki chicken for Day 19, and chili for Day 25.
Just a reminder that many recipes can be found in their original states on my Writers' Menu Pinterest Board.

Please feel free to contact me with any questions or constructive comments.

Note: The numbers in [brackets] correspond to the dates on the meal planning calendar.
I've made a printable version of the information below, in case you don't want to keep referring back to this post.
Thanks for reading!

Writers' Recipes November 18-25

[18] Pot Roast, courtesy EatingWellSpendingLess
Ingredients:
Thawed pot roast
6-8 red potatoes, diced
6 raw carrots, diced
1 onion, chopped

Directions:

• Place in slow cooker.
• Cook on low for 8-9 hours or on high for 3 to 4 hours.
• Add chopped carrots, red potatoes, and onion to the crock pot after 2 hours.

Complete the meal:
Serve with (or over) mashed potatoes, with a side of fruit.

Note: Thaw the Teriyaki Chicken in the refrigerator overnight. Or find the recipe here and marinate in refrigerator overnight.



[19] Teriyaki Chicken, courtesy KojoDesigns
Ingredients:
Thawed chicken in marinade
Sweet potatoes

Directions:

• Prick skins of washed sweet potatoes with fork.
• Wrap sweet potatoes in foil.
• Add to 350 degree F oven, (50-60 minutes)
• Place chicken and marinade in greased baking pan. 
• Cover. Bake at 350 degrees F 20 - 30 minutes. Uncover. Bake 20 - 30 minutes longer until juices run clear.

Complete the meal:
Serve over rice with a side of peas. Unwrap sweet potatoes. Slip from skins and serve with cinnamon / sugar or brown sugar and butter.

Note: Don't forget to start the slow cooker first thing tomorrow morning.



[20] Chicken Fingers
Ingredients:
Frozen chicken fingers
dipping sauce or ketchup

Directions:

• Cook chicken according to package directions.
• Cut celery, carrots, green pepper, and additional veggies into sticks.

Complete the meal: 
Serve veggies with dip and sections of orange for a finger food festival!

Note: Leftover vegetables will be used in tomorrow's stir fry. Cut additional vegetables into uniform pieces, if desired. Refrigerate.



[21] Stir fry
Ingredients:
1.5 lbs chicken or pork
leftover raw vegetables, plus additional green pepper, onion, carrot
any canned stir fry vegetable, like baby corn or bamboo shoots
Bottled stir fry sauce.

Directions:

• Chunk chicken or pork. Cut veggies into uniform pieces.
•  Fry meat in small amount of oil. Remove from pan.
• Line up vegetables according to cooking time. 
• One at a time, add veggies to skillet. Cook and Stir after each addition. 
• Stir in bottled sauce. Return meat to pan. Heat through.

Complete the meal: 
Serve over rice with chopsticks!

Note: Thaw hot dogs in refrigerator overnight.



[22] Nacho Cheese Dogs, courtesy Pillsbury

Ingredients:
2  12 oz cans Pillsbury Grands Big & Flaky refrigerated crescent dinner rolls (16 rolls)

8 cheese slices 

8 hot dogs

2 Tbl milk

4 cups cheddar tortilla chips, crushed  (about 64 chips)
dipping sauces, if desired

Directions:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• Separate each dough into 4 rectangles. 
• To make each sandwich, place 1 slice of cheese lengthwise down center of dough rectangle; place hot dog lengthwise over cheese. Fold short sides of dough up over hot dog. Fold one long side of rectangle up over hot dog, rolling dough to form tube with cheese and hot dog inside.
• Using pastry brush, brush milk over each wrapped hot dog. Roll each in crushed chips; place seam side down on cookie sheet.
• Bake 20 minutes or until golden brown. Serve immediately with dipping sauces.

Complete the meal:
Serve with macaroni and cheese, apple slices, and pickles for a kid-friendly favorite.

Note: Check the fridge! There should be enough leftovers for a full meal tomorrow.



[23] Leftover night
Ingredients:
leftover odds and ends
Ramen noodles

Directions:

• Supplement leftover night with Ramen noodles, or add random meat and veggies to cooked noodle soup for a change of pace.

Note: Thaw bacon in refrigerator overnight.

[24] Pancake Breakfast
Ingredients:
3 eggs
1 cup buttermilk
1.5 cups whole milk
6 Tbl oil
3 cups flour
3 Tbl sugar
3 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp salt

Directions:

• Combine dry ingredients in a mixing bowl.
• In a separate bowl, beat eggs.
• Beat in buttermilk, milk, and oil. 
• Add dry ingredients and beat until combined.
• Let rest 5 minutes.
• Lightly grease a griddle or pan. 
• Ladle approximately 1/2 cup of batter into griddle.
• Flip when pancake fluffs and bubbles form. brown second side.
• Remove and keep warm.

Complete the meal: 
Top with butter and syrup. Fry the bacon and serve with side of grapes.

Note: Thaw chili in the refrigerator overnight.



[25] Chili
Ingredients:
refrigerated chili

Directions:

• Reheat chili to boiling
• Simmer 15-30 minutes to blend flavors.
• Meanwhile prepare cornbread.

Complete the meal: 
Serve with cornbread and an optional salad.


I hope these simple family favorites have left you plenty of time to prepare for Thanksgiving. Holidays are made for celebrating, not stressing out!  
That leaves just five more meals on the Writers' Menu. I'll combine the last shopping list and recipes into one post later this week. Thanks for sticking with it.

Shopping List for Eat Write Menu Days 18-25

The menu suggestions for this week are pretty basic. With Thanksgiving coming here in the U.S. you probably have lots of other preparations, so we have to minimize meal prep and empty our refrigerators. I hope the menus, shopping lists, and recipes have been a huge help in de-stressing both your holidays and your writing times. Drop me a line in anytime. I'd love to hear how you're juggling your responsibilities.

Need a good book to put you in the holiday mood?
Check out my review of Cranberry Thanksgiving.

2014 Eat Write Writers' Menu

Late to the party? Start here. You can still carve out extra time for writing amid your pre-Thanksgiving frenzy. Visit my Writers' Menu pinboard anytime you need a meal idea.

Assuming you're following the full menu, I've compiled a shopping list for days 18-25. You'll need to get these items by Monday so you can pop everything into the slow cooker by Tuesday morning. Double check the kitchen staples listed on How Not To Starve During PiBoIdMo, if you need to.

Just a reminder the Pot roast (Day 18), Teriyaki Chicken (Day 19), and Chili (Day 25) should be prepped and in the freezer by now, making this week's cooking a breeze! 

Don't forget, the numbers in brackets following the grocery item tell you which day the ingredient will be needed. Use the numbers if you make several small trips during the week, or if you've deviated from the Writers' Menu selections.

Special Note! Thanksgiving prep will be in full swing, so I've planned to use a bunch of convenience foods:

Day 18, I opt for mashed potato flakes and canned fruit.
Day 20, I use Tyson frozen chicken fingers, but help yourself to the freezable recipe from America's Test Kitchen, if you like. Buy veggie dip, or the ingredients to make your own.
On Day 21 I have chosen to use a bottled stir fry sauce. If you have a favorite sauce recipe, please leave it in the comments section or drop me an email. I'd love to try it.
Okay, I admit it. I resort to boxed macaroni and cheese on Day 22. Thanksgiving is coming; forgive me.
Ramen noodles supplement the leftovers on Day 23. What would PiBoIdMo be without them?
I use a cornbread mix on Day 25, because mine always comes out too dry and crumby.

Photo courtesy Sherry Smith-Noble,
 the Examiner

No matter how busy, I cook pancakes from scratch: 

Day 24 calls for the pancake recipe handed down from my grandmother. It's easier than you think. Make a note to buy mix if you opt out.

Shopping lists today, recipes tomorrow.
We're in the home stretch.
May all your picture book ideas be fabulous!

Eating Write Recipes, Day 11-17

Ready for More Writers' Menu 2014?

Below you'll find the meals for next week. 

I hope the planning I've put in
helps you fulfill your family's needs
and your picture book dreams. 

Courtesy Wayne Pollard

If this is your first visit, you'll find tips and instructions on How Not To Starve During PiBoIdMo. 

You'll find past make-ahead meals and shopping lists here.

All the ingredients needed for this list can be found on Thursday's post. Oops. I forgot to mention sandwich buns for the pulled pork on Day 15. We eat it on a plate, but if you want sandwiches - pick up a package of your favorite rolls.
Just a reminder that many recipes can be found in their original states on my Writers' Menu Pinterest Board.

Please feel free to contact me with any questions or constructive comments.

Note: The numbers in [brackets] correspond to the dates on the meal planning calendar.
I've made a printable version of the information below, in case you don't want to keep referring back to this post.
Thanks for reading!

Writers' Recipes November 11-17

[11] Ham and Rice Casserole

Ingredients:

1/2 cup chopped green pepper
1/4 cup butter
1/4 cup flour
1-1/2 cups milk
1/2 cup mayonnaise
2 cups cooked rice
2 cups chopped cooked ham
8 oz water chestnuts, drained
1/4 cup Parmesan cheese
2 oz pimentos, drained
1/2 tsp salt

Directions:

• I use substitutions every time I make this casserole. If you like, use something with a bit of crunch instead of the water chestnuts, and something a bit tangy instead of the pimentos. Throw in a veggie, too, if you want. See my suggestions on the shopping list.
• Saute green pepper in butter. 
• Stir in flour until thickened and bubbly.
• Gradually add milk, stirring constantly. 
• Boil. Cook 2 minutes.
• Reduce heat to low. Add mayonnaise. Mix well.
• Add remaining ingredients. Heat through, stirring often.

Complete the meal:
Steam cauliflower and broccoli florets, season and serve.

Note: If using fresh, steam additional cup of broccoli for Day 16 and refrigerate or freeze. Thaw the unstuffed shells in the refrigerator overnight.



[12] Unstuffed Shells, courtesy OnceAMonthMeals.
Ingredients:
If you didn't freeze this meal ahead, you can make it today. Here's the recipe post.

Directions:
Bake at 375 degree F covered, 40-50 minutes or until heated through, uncovering after 30 minutes.

Complete the meal:
Serve with fresh bread.

Note: Don't forget to start the slow cooker first thing tomorrow morning.



[13] Nicole's Corn Chowder, courtesy TheCrockin'Girls.
Ingredients:
6-8 potatoes (peeled and diced)
1 Can cream corn
1 Can whole kernel corn
2 Cups chicken broth
8 Oz diced ham
1 Cup diced onions
1/4 Cup butter
2 Cups half and half

Directions:

• Place potatoes, both cans of corn, chicken broth, ham, and onions in the slow cooker.
• Cook on low 7-8 hours.
• Mash the mixture to desired consistency, then add butter and half & half.. 
• Cook on high additional 30 minutes.

Complete the meal:
Serve with a Spinach Salad even picky eaters will love.

1. Start with 5 oz of spinach leaves per person. (You can break off the little stems and rip in half if you like.)
2. Wash and hull strawberries. Slice and add to spinach.
3. Clean fresh mushrooms with dry paper towel. Slice and add.
4. For a twist, top with any leftover walnuts or cheeses.
5. Tastes best with Balsamic, Strawberry, or poppy seed dressing, but you can serve with Italian or plain oil and vinegar, too. 

Note:
Tomorrow's slow cooker meal takes 3-4 hours.



[14] Chicken with Stuffing, courtesy StockpilingMoms.
(Ingredients represent double the original recipe to serve 6-8)
Ingredients:
8 boneless chicken breasts
2 boxes Cornbread Stuffing Mix (6oz ea)
2 cans cream of chicken soup
1 cup sour cream
1/2 cup water

Directions:

• Place the chicken breasts in the bottom of the slow cooker.
• Pour stuffing mixes on top.
• In a medium size bowl combine cream of chicken soup, sour cream and water; mix well.
• Pour on top of stuffing mix.
• Place lid on slow cooker and cook on low for 4 hours (check it at 3 hours).
• Fluff and serve

Complete the meal:
Serve with Brussels sprouts or mixed veggies and a side of peaches.

Note: Remember to thaw tomorrow's pork shoulder in the refrigerator overnight. Start crock pot first thing in the morning.



[15] Pulled Pork, courtesy 100DaysofRealFood.

Ingredients:
3 tablespoons paprika
2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)
2 teaspoons black pepper
1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne, or none)
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half

Directions:

• In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
• Pour in the honey, vinegar, and olive oil and stir to form a paste.
• Place the onion in the bottom of the slow cooker and top it with the 2 pieces of pork. 
• Pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
• Cook on low for 7 to 8 hours or until the meat can be shredded with a fork.

Complete the meal:
Serve with coleslaw, baked beans and pickles. You can top the pork with relish or hot sauce. Add pork to a bun for sandwiches.  Also makes great tacos. Refrigerate or freeze the leftovers.

Note: Hard boil 6 eggs for tomorrow's salad.

[16] Crustless Quiche

Ingredients:

4 eggs
1 cup half & half
1/4 cup diced onion
leftover diced mushrooms, opt.
1 cup diced ham
1 cup diced broccoli, frozen or cooked from Day 11
1/4 tsp salt
1/8 tsp pepper
1/4 tsp dried dill weed
1/4 cup grated Parmesan
8 oz shredded cheese

Directions:

• Whisk eggs and half & half.
• Whisk in onion, mushroom, ham, broccoli, salt, pepper, dill, and Parmesan.
• Gently stir in shredded cheese.
• Pour into pie plate.
• Bake 375 degrees F for 40 minutes or until center is set, not watery.
• Serve hot or cold.

Complete the meal:
Try a Caesar salad for a change.
Toss Romaine or mixed greens with sliced hard cooked egg, croutons, sliced onion, and a few dried cranberries. Top with Caesar dressing and dash of Parmesan.

Note: If you are making tomorrow's tomato soup from scratch, gather your ingredients and try one of the recipes on my Pinterest board.

[17] Tomato soup and Grilled Cheese.

Ingredients:
canned tomato soup
water
sandwich bread
butter or margarine
Sliced havarti
Sliced cheddar

Directions:

• Mix canned tomato soup with water.
• Heat and serve. Add leftover croutons as an option.
• Meanwhile, spread sandwich bread with butter. 
• Grill half the slices butter side down in skillet. 
• Top with 1 slice havarti and 1 slice cheddar.
• Top with addition slices of bread. (butter side out)
• Flip and grill until golden brown.

Note: Thaw the pot roast in the refrigerator overnight and start in the slow cooker early tomorrow morning.

Congratulations! You've made it through another week. And are saved you from becoming a starving artist.

Joanne Roberts, SkADaMo sketch at the Barn

Joanne Roberts, SkADaMo

Stay tuned. The next shopping list will appear late next week, and you'll have the next set of recipes by Saturday. Until then, see you on the PiBoIdMo FB page and be sure to follow the sketchers on #SkADaMo.

Shopping List for Writers' Menu Days 11-17

Oops, not sure why this didn't show up first thing this morning. Sorry for the inconvenience.

How are your idea notebooks coming along? I love my new notebook which holds quotes from Picture Book Month, ideas during Picture Book Idea Month, and drawings for Sketch-A-Day Month. It's filling up fast. How about yours?

On to the 2014 Writers' Menu

View the calendar or full menu

Late to the party? Start here. You can still have your writing time and eat, too.

Assuming you're following the full menu, I've compiled a shopping list for days 11-17. You'll need to get these items by Tuesday at the latest. Double check the kitchen staples listed on How Not To Starve During PiBoIdMo, if you need to.

If you haven't prepped the Unstuffed Shells for Day 12, you'll find the recipe here.

Again, the numbers in brackets following the grocery item tell you which day the ingredient will be needed. Use the numbers if you make several small trips during the week, or if you've deviated from the Writers' Menu selections.

Places where I use convenience foods:

Day 14, I use frozen veggies and canned peaches on the side.
Day 15, I buy coleslaw at the deli. Mine never tastes as good as my mom's homemade. And I use canned baked beans because the crock pot is already occupied for the day.
Day 17, I opt for canned tomato soup. I haven't had the time to try the recipes on my Pinboard, but you can if you are feeling adventurous.

Day 20, I use Tyson frozen chicken fingers, but I love the freezable recipe from America's Test Kitchen.
On Day 21 I have chosen to use a bottled stir fry sauce. Leave your favorite sauce recipe in the comments. I'd love to hear about it.

Places where I cook from scratch:

I prefer cooking raw vegetables instead of frozen. Substitute frozen vegetables as sides on the appropriate days, if you like.

Day 24 calls for the pancake recipe handed down from my grandmother. It's easier than you think. Make a note to buy mix if you opt out.
Day 28 calls for homemade French bread pizza. I'll never go back to frozen.

Directions and links for the second week of November will be posted tomorrow. Thanks for following along!

Writers' Menu Recipes Day 19 and Day 25

Ta-Da! The last two recipes for my November Writers' Menu! Follow the recipes, freeze the results, and you'll have two meals prepped and ready for next month. You'll find the grocery lists here if you missed them. Remember, you can cook a double batch: one to eat now, and one to freeze for November. This is a great way to impress your family with your outstanding organizational skills. And it beats McDonalds for dinner.

Today's recipes are Day 19 Teriyaki Honey Chicken and Day 25 My not-so-famous no-Bean Italian Chili. I've shared printable docs here.

Teriyaki Honey Chicken

Ingredients

• 8 boneless chicken breasts or thighs
• 1/2 cup chopped red bell pepper
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup water
• 2 tsp ground ginger
• 2 tsp minced garlic

Instructions (via Kojo-Designs)

1. Add all ingredients to bag.
2. If cooking immediately, let marinate for 6-8 hours.
3. If freezing for later use, ladle into freezer bag.
4. Using a Sharpie, label the bag with "Day 19" and cooking directions (Note: cooking directions will also be included on this blog in November):


Thaw in refrigerator overnight. Place in greased baking pan. Cover. Bake at 350 degrees F 20 - 30 minutes. Uncover. Bake 20 - 30 minutes longer until juices run clear.


5. To freeze, lay the bag flat on a cookie sheet until frozen solid. Remove cookie sheet.

That's it. Great job!

Next up is my personal recipe for no-bean Italian Chili.
Honestly, this recipe goes together so quickly, I don't bother freezing it, but during PiBoIdMo, every second counts!

My Italian Chili
(which should look something like
this one from AliciaBlogs)

Ingredients:

• 1.5 lbs ground beef
• 1 jar of spaghetti sauce
• 32 oz can whole, peeled tomatoes, undrained
• 4 oz can mushroom pieces and stems, drained
• 1/2 cup chopped pepperoni
• 2 tsps beef bullion
• 1 to 2 tsps chili powder
• 2 tsps sugar
• 1/2 tsp dried basil
• 1/4 tsp salt

Directions:

1. Brown ground beef. Drain.
2. Add all ingredients, breaking up tomatoes. 
3. Label  and freeze. 

Label bag with "Day 25" and following directions:

Thaw in refrigerator overnight. Simmer 30 minutes to blend flavor, until heated through. 

According to Kelly at New Leaf Wellness, you can freeze the raw meat in with the other ingredients, but I always cook my meat first, and try to keep raw meat separated from other foods. If you want to look into saving an extra step, visit her website.

It looks like you're ready for PiBoIDMo. Now go write something!
If you haven't prepped for Day 3 and Day 5, you'll find the directions here.
If you haven't prepped for Day 12 and Day 18, you'll find the directions here.

Shopping List #3

Signups for PiBoIdMo begin today. Check out the line-up of amazing contributors, and don't miss a single day of Pre-PiBo posts October 26-31. (After you've copied today's shopping list, of course.)

Thanks to Tara Lazar, contributor-wrangler extraordinaire 

Below you'll find the link to a Google doc shopping list for the week of October 28. It covers the ingredients for the last two make ahead-meals for November. Don't forget to check the list of basic kitchen staples found here. You'll need some of these for Tuesday's recipes.

On Tuesday, I'll post how to make and freeze these meals for the busy days of PiBoIdMo. If you like, you can buy double the ingredients. You can make two batches: one to freeze for November, and one to eat now.

Bonus! I've included a link to homemade chicken fingers from America's Test Kitchen. These are delicious, and can be made ahead of time and frozen. However, I am opting out this year, using frozen, premade, store-bought chicken fingers from Tyson. It's your choice.

The numbers in [] indicate which day the food will be used. That way, if you have eliminated any items from the Master Menu, you'll be able to cross those groceries off the list.

Shopping Prep, Oct 28

Shopping List

Week of Oct. 27

Note: The numbers in [brackets] correspond to the dates on the meal planning calendar.

Dry Goods
beef bullion [25]

Canned / Bottled Goods
Soy Sauce [19]
honey [19]
1 jar spaghetti sauce [25]
32 oz whole, peeled tomatoes [25]
4 oz can mushrooms [25]

Produce

red bell pepper [19]
garlic [19]

Meats
8 boneless chicken breasts or thighs (approximately 4 lbs) [19]
1.5 lbs ground beef [25]
½ cup pepperoni [25]

Easy Peasy!

If you missed it, Here's
How To Starve During PiBoIdMo
How Not To Starve During PiBoIdMo

Make sense? Have questions? Contact me.

What Will PiBoIdMo Do for You?

2014 logo courtesy Vin Vogel

What will PiBoIdMo do for you?

It will push you out of your comfort zone.

As a picture book writer, you have to generate new ideas. When the ideas don't come, you mine your old notebooks for something to write about. You take a walk to clear your head and discover new characters in your neighborhood. You resort to random word generators, writing prompts, memory maps, and old photos. 30 days of brainstorming will drive you to all of these methods, and beyond . . . and that's when the good stuff comes.



It will challenge you to be present.

Life can get in the way of writing. The business of writing can get in the way of writing. Sometimes we're just too busy to notice the ideas around us. The noise of our lives makes it difficult to hear the ideas whispering in our heads. But the subconscious challenge of an idea-a-day will make the listening more urgent. It will spur you to be present, on the lookout for the ideas all around and within.



It will wake you up in the middle of the night.

By about day 16, I am waking up at 3 AM to scribble ideas into my bedside notebook. The ideas which come during the day are usually safe or logical. The ideas that come in the night are often surprisingly fresh. My brain has had time to put together the various pieces of my conscious thought and effortlessly mingled them in my unconscious dreams.



It will give you permission to get messy.

Desperation to reach your goal may drive you to explore untapped idea mines. You may experiment with bathroom humor, talking animals, scientific non-fiction, taboo subjects, or preschool concepts. Or sheer momentum may catapult you past your limits. Idea blossoms into idea, until you find yourself far from the story seed where you began. Either way, sooner or later you'll realize PiBoIdMo is a time to free yourself from the restraints of your inner critic. There are no mistakes in brainstorming, so let your imagination run wild.



It will initiate you into the world's most giving community.

Whether you read Tara's blog posts in the morning and let the suggestions simmer, or you keep in touch on the FaceBook page throughout the day, you'll find writers just like you. Writers who struggle, and fear, and obsess. You'll find tips for the dry spells. You'll see people rally around one another like supporters at a marathon. You'll get a peek at the ordinary hearts of the extraordinary people which make up the kidlit community. And you will belong.



What will PiBoIdMo do for you? It will surprise you, because you will surprise yourself.

What are you waiting for? Sign ups begin October 25th at TaraLazar.com

Writers' Menu Recipes Day 12 and Day 18

It's time for the next two recipes for my November Writers' Menu. Follow the recipes, freeze the results, and you'll have the next two meals prepped and ready for November. You'll find the grocery lists here if you missed them. Remember, you can cook a double batch: one to eat now, and one to freeze for next month. We're halfway there!

The next two recipes are Day 12 Italian Unstuffed Shells and Day 18 Slow Cooker Pot Roast. I've shared printable docs here. 

Italian Unstuffed Shells

Ingredients

• 2 cups medium pasta shells (uncooked)
• 1/2 pound Italian bulk sausage or ground beef
• 20 ounces pasta sauce
• 3 ounces cream cheese spread
• 1/8 cup milk
• 1/8 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil (optional)*
• 3/4 cup shredded mozzarella cheese

* According to Martha Stewart, substitute 1/3 the amount of dried herbs for fresh. In this case, that would be 4 tsp dried Basil. I used only 2 tsp and was happy with the result.

Instructions (via OnceAMonthMeals)

1. Cook pasta as directed on package, in salted boiling water. 
2. Meanwhile, brown ground beef or sausage until no longer pink. Drain. 
3. Add to pasta sauce. Set aside. 
4. Whisk cream cheese spread, milk and Parmesan in large bowl until well blended. 
5. Drain pasta. Add pasta and basil; stir gently until pasta is evenly coated. 
6. Spread half the meat sauce onto bottom a greased 8×8 baking dishes. Cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella. 
7. Cover with foil. 
8. Label  "Day 12" and write the following directions. Freeze.

Thaw in fridge. Bake at 375 degrees F covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Slow Cooker Pot Roast

Ingredients

• 3-4 pound chuck roast
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup red wine
• 1/2 cup water
• 1 ounce package of dry onion soup mix

On cooking day, throw in some chopped carrots, potatoes, and onion to make a complete meal.

Instructions (via Living Well Spending Less)

1. In bowl, whisk together soups, soup mix, water, wine and broth.
2. Using a Sharpie, label the bag "Day 18" and write cooking directions:


Thaw in refrigerator overnight. 
Cook in crock pot on low for 8-9 hours or on high for 3 to 4 hours.
Add chopped carrots, red potatoes, and onion to the crock pot after 2 hours.


3. Add roast and marinade to bag.
4. Freeze.

Congratulations! Now go write something! Come back next Saturday for the next shopping list and Tuesday, October 28 to prep the last two frozen meals.
If you haven't prepped for Day 3 and Day 5, you'll find directions here.

Patience + Passion = Success

"Success comes to people who work hard and study their craft, who are patient, passionate about what they do, willing to take risks, and persistent in revising and submitting their work."
_Mira Reisberg*

Museum Miasta bookplate by Gladys Munoz

* via Nerdy Chicks Rule

Writers' Menu Recipes Day 3 and Day 5

Today you will find the first two recipes for my November Writers' Menu. Follow the recipes, freeze the results, and you'll have two meals prepped and ready for next month. You'll find the grocery lists here if you missed them. Remember, you can cook a double batch: one to eat now, and one to freeze for November. Aren't you organized!

The first two recipes are Day 3 Creamy Cheesy Broccoli Soup and Day 5 Grandmother's Basic Meatloaf. I've shared printable docs here.

There are two ways to make the broccoli soup ahead of time.

You can prepare the entire soup, then freeze, and reheat when needed. Sometimes cream soups come out of the freezer separated or grainy. This can be fixed with a little doctoring (Find recommendations for improving frozen cream soups on SoupChick.) If you want to go this route, go to HappyMoneySaver for the full Broccoli soup directions.

I prefer to freeze the base, then add the dairy ingredients on the day I defrost and eat. It makes for slightly more cooking time on the day you eat the soup, but I think it improves the texture and flavor. You'll find the directions I follow below. The dairy ingredients will be included in the November 1st shopping list so you'll have them on hand when it's time to reheat the soup.

Creamy Cheesy Broccoli Soup

Ingredients

• 5 cups chicken broth
• 1 cup onion, finely chopped
• 3 cups finely chopped fresh broccoli
• 1 cup chopped fresh broccoli, medium sized for texture
• 1 cup grated carrots
• 3 large cloves garlic
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Add the broccoli, onion, garlic, carrots, bay leaf and chicken broth to a pot. Bring to a boil, then reduce heat simmering for 15 minutes. Add salt and pepper.
2. Remove the pot from heat. Let the soup sit for 20-30 minutes, uncovered. Stir occasionally to release more heat from the soup. 
3. When the soup has reached room temperature, ladle into freezer bag.
4. Using a Sharpie, label the bag with "Day 3" and cooking directions (Note: cooking directions will also be included on this blog in November):


Thaw in refrigerator overnight. Reheat. For cream sauce, melt 1/4 cup butter in a large pot over medium heat. Add 1/4 cup flour. Whisk together while it cooks for 3-4 minutes. Slowly pour in just the liquid from the boiling vegetable soup base. Whisk quickly as soon as the liquid hits the butter/flour mixture. Cook briefly to thicken, add in the vegetables, 1 cup half n half and dash of garlic salt. Mix slowly until heated through. Remove from heat and add in 1 cup shredded Gouda cheese and ½ cup shredded sharp cheddar cheese.


5. To freeze soup, set the bags on a cookie sheet until frozen solid. Remove cookie sheet.

That's it. Congratulations! You've made your first no-fuss dinner.

Grandma's basic meatloaf

Ingredients

1.5 lbs ground beef
1 cup seasoned dry breadcrumbs
1 egg, beaten
1/4 cup diced onions
1 tsp salt
1/8 tsp pepper
1 Tbl Worcestershire sauce
1/4 cup ketchup
1/4 tsp dried basil
1/4 tsp garlic powder

Choose either the oven or slow cooker method.

Oven Directions (via 5DollarDinners)

1. Line loaf pan with aluminum foil large enough to wrap entire meatloaf. 
2. Mix all the ingredients together in a bowl. 
3. Shape into loaf . 
4. Place loaf atop foil in pan. 
5. Fold foil over meatloaf. Flash freeze. (Put pan in freezer for approx 2 hours.) 
6. Remove foil-wrapped loaf from pan. Place foil-wrapped meatloaf  in Ziplock freezer bag. 
7. Using a Sharpie, label the bag with cooking directions:


Thaw in refrigerator overnight. 
Top with ketchup or BBQ sauce. Bake at 350 degrees for 60-75 minutes.
To cook from frozen, Bake at 350 degrees approximately 1 hour 45 minutes.


8. Return bag to the freezer.

Slowcooker Directions (via StockpilingMoms)

1. Mix all the ingredients together in a bowl. 
2. Shape into loaf which fits your loaf pan. 
3. Place loaf  in Ziplock freezer bag. 
4. Using a Sharpie, label the bag with cooking directions:


Remove from bag. Place in slow cooker and top with ketchup or BBQ sauce.
Cook on low 9-10 hours. To reduce cooking  time, thaw in refrigerator overnight.

Ta-da! Now go write something! Come back next Saturday for the second shopping list and Tuesday, October 21 to prep two more frozen meals.