A Tribute to Dianne De Las Casas

It's Picture Book Month, time to celebrate the profound effect picture books have on the world and spread the love. Sadly, Dianne De Las Casas, one of the key creators of this event, was killed tragically and unexpectedly this year.  I can't think of a better way to spend Perfect Picture Book Friday than honoring Dianne by introducing you to her books. Champion them and all picture books. Follow Dianne's motto: Read * Share * Celebrate!

And please check out the very special anti-bullying series Dianne and her fiance, John Couret, created, Captain Deadeye.

The first in the Captain Deadeye series
The Bully Shark

Be a lifesaver. Share Captain Deadeye and the Bully Shark

Thank-you to all those who keep Picture Book Month active and help it transform lives.

Picture Book Month 2017

I hope you'll join us each day of Picture Book Month for insightful interviews and encouraging posts centered around the world of picture books: the people that create them, the people that read them, and the people that love them.

Grab a color-your-own or full color version of this year's calendar of speakers.

Thanks to Elizabeth Dulemba, Joyce Wan, and others for the PBM calendar and logo and heartfelt prayers to Captain Deadeye and his family.

Picture Book Month 2016

Grab you promo kit, because November is


Check-in daily to hear what Kidlit creators have to say.

Why are picture books important?

As a child I spent hours staring at the pages of my favorite Golden Books, Whitman oversized stories, and Berenstain Bears almanacs. Later I lost myself in the pages of picture story books. These were my first windows on the world.

Picture books are beautiful. They show us beauty in many forms: nature, humanity, or art itself. Ernest Shepherd and Trina Schart Hyman shaped my artistic tastes, but I learned to appreciate Ezra Jack Keats and Marcia Brown, Quentin Blake and Marilyn Hafner.

Picture books inspire creativity. Honestly, I didn't read much. I used my books to make up my own stories. I loved the maps and double page spreads featuring complex scenes. I wanted to know who all those characters were, hiding in the background. Which house did they live in? Which path did they travel to school? Who worked at the bakery and what did it smell like? When I didn't like a plot point, I imagined a new one.

Picture books imitate life. I remember making lists of how to clean up messy rooms, like Goose's in Sweet Pickles. It was much more fun to procrastinate, thinking how I'd NEVER let the ice cream melt on her kitchen counter or throw dirty socks on the floor, all the while I lounged in a pile of school papers and discarded drawings, surrounded by stuffed animals.

Picture books prepare us for what is to come. It didn't matter that I wasn't a bear, or a pig, or a princess, I could imagine my life as if I were, down to the last detail. I still use those skills as a writer and illustrator, but I used them as a student, parent, teacher, and librarian. I was bookish and shy, but dominated the drama scene once I learned to project. I didn't study education, but was able to develop useful curriculum and worksheets. I was terrified by babies, but raised three amazing kids.

Were picture books really responsible for all those successes? Unequivocally, yes. They told me, not who I was, but who I could be if I dared. They still do.

The Space Between

"The next time you are reading or writing a picture book, think about The Space Between. Think about the words and actions you commit to paper as well as the ones you don’t. Think about that pause, the breath that is the page turn. What does your “space between” say?"
-Dianne de Las Casas*

Bookplate by Pauline Stone
via Confessions of a Bookplate Junkie

*Via Writing For Kids While Raising Them

Let Me Share This Whole New World With You

"A picture book can transform a lap into a magical carpet that takes both reader and listener on an amazing journey."

-Linda Joy Singleton*

Courtesy University of Delaware

*via Picture Book Month

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.

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!

Isn't It Always Picture Book Month?

Thanks to Dianne de Las Casas

November is the month we set aside to celebrate the picture book as art form, teaching tool, muse, and BFF. Check the posts each day to hear from a new Picture Book Month Ambassador.

More than that, I hope you will take the time to read to someone special in your life. It doesn't always have to be a child. For more on the power of picture books, read Margie Myers-Culver's heart-warming account on Writing for Kids While Raising Them.

PBDummy Step 2.1

Not yet a participant?  Here's more info.

How are the picture book manuscripts coming?  Still having trouble?  Stuck in the middle?  Finished but unsure?

Since we in the unofficial PBDummy Challenge have a virtual critique group, I thought this would be a good time to offer some advice I routinely give or receive in my real-life crit group.

If you are struggling to get a first draft written:
Just get it down on paper!  Don't self-edit as you go.  More often than not, it's just your loud-mouthed inner critic shooting you down.  As Anne Lamott says, give yourself permission to write junk.  Worry about editing in a later draft.

If you are stuck in the middle:
See Above.  Also try some stream of consciousness writing.  Don't worry if it's in the wrong voice or even if it's really part of the story.  Maybe you have to write "I'm stuck and I can't think of anything!"  Just get something down on paper and eventually your story will resurface.  You can throw away all the in-between junk later.  As Gail Carson Levine says,  letting your thoughts wander (on paper) can "prime the pump" so your ideas begin to flow.

If you are finished, but unsure:
Try some or all of the following.
1. Do a word count.  If you are like most writers, it's way over the 500 word average.  One of my critique partners always says, cut your word count to 1/3, no matter what.  That way it is stripped to the barest essentials.  Then for the third (or is this the fourth) draft, you can add the really sparkly bits back in.

2. Break your text into spreads.  This helps you get a feel for the rhythm, for where the text is wordy or where it needs something more.

3. My stories always get too grown-up, so I use this exercise.  I rewrite my story for a younger audience.  Then I rewrite it again for an even younger one.  This is like cutting your word count without the bruising.  And my writing is always better for it.

4. I sometimes wait a few days, then rewrite the story completely without looking at the previous drafts.  I have had the most marvelous "happy accidents" with this method.  It often uncovers flaws and solves problems unconsciously.

5. Look at the space between.  This relates to the way the story flows.  Think about page turns and breaths.  Read your work out loud.  Slowly.  Imagine you are reading to a child.  Imagine a specific child.  Better yet, find some children.  You will know immediately where the story drags, the language drones, or the rhyme flops.

Courtesy Greg Matusic

If all else fails:
Maybe you just aren't passionate about this idea.  It's okay to change.  Read back through your list of ideas. Does one make you smile?  Laugh out loud?  Is there one that makes you want to run for pen and paper?  Then go with it.  Try a first and second draft.  You still have at least two weeks to develop a decent manuscript.  There'll be plenty of time for additional revisions during your storyboarding.  If you are considering this option, read Greg Matusic's success story from a previous challenge.


How are you faring?  What are you struggling with?

Picture Book Month

November has been declared Picture Book Month.   Dianne de Las Casas, along with Elizabeth Dulemba, Katie Davis, Tara Lazar, and Wendy Martin, have worked tirelessly to promote the health and well-being of the picture book.  Check out the why's and how's of picture book creation, dissect a picture book, borrow a stack from the library, or just read one to your favorite person.  Any way you celebrate, you can't lose when you dive into the pages of a picture book.

Read * Share * Celebrate!

Logo art by Joyce Wan

Here are a few more links to get you started:

Buy picture books.

Attend a workshop.

Network.

Read books on picture books.