Now that Subject A36 has been released, it’s time to focus on the sequel. I attempted NaNo (and epically failed), but knew I wouldn’t win this time. My goal was to check in with my characters and hear their thoughts three months after Subject A36 ended, which is where the sequel picks up. They told me in around 9K words. Today, I start my own kind of NaNo. My plan is to re-read what I’ve already written – I haven’t opened the file since November – and go from there. I’ve been jotting down ideas and have a good bit of the story in my head, but it’s time to strap in and get started.
How many of you belong to critique groups or have a critique partner? I’ve never had one, but SCBWI (Society of Children’s Book Writers and Illustrators) started a chapter locally several months ago, and I’m meeting with my group for the first time in a couple weeks. Which is another reason I need to get down to business with the new book. Neither of the other two writes YA or reads YA to my knowledge, so I don’t know if that will be a factor, but I’m eager to see where this goes.
Hubby and I just finished season 3 of Jon Favreau’s The Chef Show on Netflix. If you’re a foodie, I recommend it. The first season, some of his guests were Marvel actors he’s directed. When it comes to food, there are four basic things I don’t care for – mustard (the smell makes me sick), mayo, peppers, and onions. Now, imagine you’re me in a restaurant perusing the menu. Trust me when I say those four ingredients are usually included in about 80% of the offerings. Many times, onions aren’t even listed as an ingredient, so I always have to ask. While watching The Chef Show as yet more peppers and onions were added to a dish, I remarked to hubby how it seems like chefs could be a bit more creative and not rely on those four things so often. He disagreed, of course – he’s a fan of all four. Maybe I should issue a personal challenge to chefs everywhere to create more dishes for people like me. We’re discerning, not picky.
Happy Reading and Writing this week!