IWSG Stresses and Delights

Hello, you COVID-weary writers. Join us for the Insecure Writers Support Group, created by Alex Cavanaugh. It’s a beacon of encouragement for writers everywhere.

Thank you to this month’s wonderful co-hosts: PJ Colando, Diane Burton, Louise – Fundy Blue, Natalie Aguirre, and Jacqui Murray!

This month’s question: In your writing, what stresses you the most? What delights you?

What stresses me the most is the extended path toward finishing a novel. I’m rather impatient, and I wish writing didn’t take so long. I’ve never been one to whip through a crappy first draft without editing as I write. I guess the hundreds of hours that go into a novel make it all the more satisfying when it’s done.

What delights me? Readers identifying aspects of the story I hadn’t planned or considered. The first story I wrote, Bad Blood, was about one man betraying another. At the end, the hero fought for his life after being poisoned in his prison cell. It wasn’t till a reader commented about his poisoned blood representing the title that I saw the unintentional connection.

What stresses or delights you as a writer?

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I need to make an appetizer for our upcoming holiday book club. Do you have a favorite Christmas recipe? Here’s a delightful one from my friend, Chelsi:

Brussel Sprout Salad

1 pound Brussel sprouts (thinly sliced – “shredded” – I find them at Trader Joe’s)

Dried cranberries – a few handfuls

Chopped pecans (pan toasted) – a few handfuls

Diced, cooked bacon – about 5 slices

Shaved parmesan – almost a whole tub. Mix most in and then sprinkle the bigger, prettier shavings on top

Dressing –

1/3 cup olive oil

Thinly sliced shallots – 2 small

Fry the shallots in the oil until they’re crisped, then stir in the rest of the ingredients (2 TBSP apple butter or fig preserves, 2 TBSP apple cider vinegar, salt, pepper) and let marinate for a bit

Toss everything in a bowl