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How to Write a Novel in Under Seven Years

September 29, 2013 by Carey Jane Clark

wordful_weekends_blue_smallAfter the Snow Falls took me seven years to write.

To be fair to myself, I wrote that story through the toddlerhood of one child, the birth of another, a move to China and all that those stages of our lives entailed. I wrote while being all the things that motherhood means, plus homeschooling my children.

And writing a first novel is a whole different ball game than writing a second. I cut my writing teeth on that novel. Dare I tell you just how little I knew about writing when I began? Okay, I dare: the idea of writing conflict into each and every scene was a revelation to me. I received said revelation at a writer’s conference, several months into the writing and it meant a rewrite right from scratch. The first of a few rewrites.

Fast forward to now, my first published novel under my belt, working on my third novel. While I’m focusing on What the Girl Knew right now, I have another novel in my back pocket that’s almost finished–just needing some revision and beefing up before I’m ready to send it out into the world. It, however, is a novel for children, and I’m determined to release my next adult read first.

That second novel was mostly written during NaNoWriMo last year, and it was part of the next big revelation in my writing career: that a novel can be written in under seven years.

“So, When Will Your Next Book be Released?”

During the release of After the Snow Falls, I received that inevitable question from bloggers and friends who were interested in my future writing goals: when does the next book come out? The next book? I wasn’t even certain there would be a next book. I wanted there to be. I hoped there would be, but that seven year thing just hung over my head, making that dream seem pretty far away.

The Secret to Finishing a Novel

I finally learned the secret every good writer knows and tries to pass on. The key to finishing a novel is to write. Write every day. Write even when you don’t feel like it. Write even when you’re convinced it’s garbage. Write. Every. Day.

When I finally gave up all the excuses I had for not doing what good writers suggested, I decided I needed the tool those good writers recommend: a word count spreadsheet. The good news for you is I’m going to share my spreadsheet with you right here in this blog post. Did you know that by writing 750 words per day with one day off per week, it’s possible to finish a 100,000 word novel in just six months? That’s the goal this spreadsheet is set up for.

word count tracker

So When will YOUR next Novel be Released?

Want to know how long it would take you to finish a novel if you wrote 750 words every day, starting today? Here’s a little math: 100,000 divided by 750 comes to 133.333333333. But that doesn’t give you any days of rest. Adding in one day of rest per week, you have approximately 26 weeks (half a year), or 182 days. Plug in that information to this calculator, and it will tell you the exact day you’ll write the last word of your first draft.

What I’ve learned in this process is that once the writing pump is primed, I just want to keep on writing. Some weeks I’ve been forced to take a day off when I didn’t plan it–when we had guests, for example, and I couldn’t be rude and hole myself up in a room somewhere. And my scheduled days of rest have often become my most productive writing days, perhaps because writing doesn’t feel like work, it feels like fun! Often, I’ll blow right past that 750 word goal.

The Best Time to Write

When do I write, you might ask? I seem to be able to write fiction best first thing in the morning, and non-fiction in the evening. I know. I’m weird. I embrace it.

I do have a tip to pass on. Since I want to be able to just sit down and write “on command” during my writing time, I try to solve any research issues or quandries about which direction I’m going in a scene the day or the night before. If I haven’t been able to do that, I employ my secret writer’s-block-busting strategy the moment I sit down to write. I even plan for it. I leave my computer open to Scrivener (my writing program) and a browser window open to 750words.com, so I’m not tempted to do anything else but write when it’s time to write.

Bust the Writer’s Block Myth

What is that writer’s-block-busting strategy? I mention it in this post.

Writing every day has set me free as a writer. I’m a little behind schedule because I took some time off this week to work on editing something, but I’m still on track for an early-in-the-new-year completion date, with 25% of the story completed at the time of this writing. (For my progress, check the sidebar progress bars.)

So without any further ado, here’s the bonus for you:

Word Count Tracker (Excel format)

A few quick notes: this word count tracker is designed to begin on September 30 (that’s tomorrow), which has you finishing at the end of March, 2014, but change the first date, and the rest of the dates will automatically adjust. Because the tracker is in Excel spreadsheet format, there are formulas in some of the columns. Be careful what you delete, or you may delete the formula that makes that column work. This is NOT true of any of the columns where daily word count is recorded.

Some more notes: There are columns to calculate your weekly total, grand total and percent complete, in case you want to use a word count progress bar like the one in my sidebar, available here. There is also a space for “notes” where you may want to note life events that have an impact on your word goals like a sick child, house guests, holidays, etc. You could also use this space to record experiments with productivity: try listening to music, using a timer or drinking coffee to see if these activities have any effect on your word count goals and record those variables in this space. Or you could use the space to record how long it took you each day to achieve your word count goals to see if you are gaining momentum with your writing.

Enjoy! May you write your novel in under seven years!

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Making Mooncakes: The Sequel

September 13, 2013 by Carey Jane Clark

Last year about this time, I wrote a post about our adventure making mooncakes from scratch.

In case you are not familiar, mooncakes are the Chinese equivalent to Christmas fruitcake, and they are given and passed around during the Moon Festival or Mid-Autumn Festival, according to the lunar calendar.

People either love or hate mooncakes, and we are actually yet to find a Chinese person who says they love them, but our kids do! Giving mooncakes is a big social obligation, and people spend lots of money choosing the right mooncakes, both according to the quality of the cakes inside and the box that contains them.

Last year, we tried our hand at making our own from scratch, and I posted a link to a recipe from an expat forum that worked well for us. That was the only record I kept of the recipe for my own use. Today, getting ready to take on a friend’s challenge to make not only the pastry but the filling as well, I discovered the recipe had vanished from the internet!

Mooncakes

I was really distressed until I remembered the Internet Wayback Machine and was able to recover it. So that it won’t be lost to me or future generations of mooncake-makers :P I’m going to repost it here. The original recipe was posted by Robynne Tindall at eChinacities.com. What follows is entirely copied from that original post, now lost in cyberspace, except that I have extracted the filling recipe. Many Chinese actually don’t enjoy the filling from traditional mooncakes, viewing them as too sweet. I’m trying this filling recipe this year:

The essentials

The main ingredients for the pastry are low-gluten flour (低筋面粉), sugar syrup (转化糖浆), alkaline or lye water (枧水) and vegetable oil. Although it may seem like an unusual ingredient, the alkaline water gives the pastry its soft, slightly fluffy texture and helps it to brown evenly. As for the fillings, you can either purchase them ready-made—particularly the red bean and lotus seed pastes—or, if you’re feeling up to it, you can mix them yourself, which is particularly easy if you have a food processor.

You will also need a mould to make the mooncakes. Traditionally mooncake moulds were made of wood: you’d press the dough-wrapped filling into the mould, leaving a traditional design on the cake, often signifying good health and happiness. Today, mooncake moulds are generally made of plastic and come in a range of designs, from floral styles, to Hello Kitty and even Angry Birds (thanks globalization!). Mooncake moulds can be purchased on Amazon.cn or Taobao for around 20-30 RMB each.

Where to buy

Although they aren’t used in everyday cooking, all the ingredients for both the mooncake pastry and the filling should be available in larger supermarkets such as Walmart, Carrefour and Wumart. As mid- to high-gluten flours are more common in China, if you can’t find low-gluten flour you can still substitute all-purpose flour without altering the texture of the pastry too much.

A wide range of baking ingredients is also available on Taobao, for example from the Ziwei Baking Shop, which also has a physical location in Beijing.

How hard is it to make your own mooncakes?

Overall, making your own mooncakes is not as hard as it first appears. The pastry comes together fairly easily and is not nearly as temperamental as Western-style pastry. Your mooncakes may not look as uniform as shop-bought ones, but therein lies the charm of home baking.

The hardest part is wrapping the mooncakes, due to the low ratio of pastry to filling. However, it does get easier with practice. This website has a handy video showing you how to do it.

Recipe: Traditional mooncakes with lotus seed paste and salted egg yolks

Serving size: 12 mooncakes (approx. 50 grams each)
[Note: I found this to be inaccurate, makes far less]

Ingredients:

100g plain flour; preferably low-gluten (低筋面粉)
60g golden syrup (转化糖浆)
½ tsp alkaline water, also known as lye water (枧水)
28g vegetable oil

Egg wash:

1 egg yolk
2 tbsp egg white

Instructions:

1. Using a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead until the mixture forms a dough. Cover with film wrap and rest for 40 minutes.

2. Mix the egg yolks with the wine. Wipe dry the yolks with kitchen paper. Cut each into two halves. Set aside.

3. Roll lotus paste into a long tube. Cut into 12 equal portions, each 35 grams. Roll each portion into a ball shape. Set aside.

4. Preheat oven to 180 C (356 F). Prepare the egg wash: whisk the egg yolk with the egg white.

5. Divide the dough into 12 equal portions. Roll each portion into a small ball. Cover a dough portion with film wrap and roll into a thin disc. Then take a lotus paste ball and poke a hole in the middle with your finger. Place an egg yolk inside. Roll and shape into a ball. Wrap and seal the lotus paste ball with the dough disc.

6. Spray the mooncake mould with flavorless oil and place the stuffed mooncake into the mould. Lightly press the mould handle, then remove the mooncake from the mould. Transfer the stuffed mooncake onto a lined baking tray. Repeat this step to finish the remaining dough and lotus paste.

7. Bake in the preheated oven for about 10 to 12 minutes. Brush the mooncakes with egg wash about 5 minutes before removing from the oven. Continue to bake until the pastry turns golden brown. Remove from oven and let cool on a wire rack.

8. Store in an air-tight container. The pastry will become soft—(回油), literally meaning “returns oily and soft”—and shiny in one or two days.

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Gluten-Free Tortillas, Take II

August 20, 2013 by Carey Jane Clark

Don’t you just hate it when you try out a recipe and it doesn’t turn out like the recipe says it will? Half the recipes I try because I dream something up and wonder if anyone has ever tried it before. Then I go to Googling and tweaking.

This week, I decided I wanted a wrap that would be easier on my supply of Gluten-Free Flour Blend, since I’ve been going through it quite rapidly, and I had to surrender the flour mill I’d borrowed over the summer while friends were visiting relatives. I looked for buckwheat in the recipe, since that’s my favorite standby flour, readily available, already ground, at the market.

I found a recipe but it didn’t work as advertised when I tried it. But once it was tweaked, it was delicious: hearty and full of flavor. And the batch size was great for our family. I even refrigerated half the dough two days and used it again.

The first time we used it for fajitas. The second time we used it more like a flatbread, and dipped it in olive oil. Oh yum! The batch was big, however, because the recipe used too little flour (or too much liquid, take your pick). The measurements below should yield our generous-sized batch.

I must point out at this juncture that the rip in the tortilla pictured above is because I couldn’t save the poor thing from being greedily ripped into before I pulled out my camera. There were others besides this lonely tortilla, but they were already lining the bellies of my family. (I may be among the guilty.)

Ingredients:

Mix together:

  • 2 cups millet flour
  • 1 cup buckwheat flour
  • 1 cup sorghum flour
  • 1/2 cup arrowroot or tapioca starch
  • 2 teaspoons xanthan or guar gum
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 2 tablespoons minced onion (fresh, not dehydrated)
  • 1 teaspoon garlic powder (I used half fresh garlic, half garlic powder)
  • 1 teaspoon thyme

Add:

  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon apple cider vinegar
  • 2 flax eggs 
  • 1 1/2 cups hot water
  • 1/2 cup non-dairy milk (I used coconut milk)

Preparation:

  1. Mix until the dough reaches the consistency of bread dough and pat, shaping with fingers until you have the size and thickness of tortilla/flatbread you want.
  2. Use a rolling pin to transfer to a dry frying pan (no oil) over medium heat.
  3. Cook about one minute per side.
  4. Enjoy!

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English?

August 12, 2013 by Carey Jane Clark

Although I lived in Hong Kong for a year when I was 18 years old, it was still hard to prepare myself for what to expect when we arrived in China for the first time. One thing that surprised us was how much English was everywhere—from signs on stores to labels on products we buy in the stores to clothing—there is English everywhere.

Or something like English.

The most mystifying thing about this “English” is why it’s there at all. There aren’t an overwhelming number of expats in China. Recent stats put the number at somewhere just south of 700,000. In a country of between 1.3 and 1.4 billion people, that’s a drop in the bucket! And while we live in an excellent city with tons of amenities, it isn’t anything like Beijing or Shanghai where foreigners are everywhere. Most cities are like our city. Beijing and Shanghai, though admittedly big, are the exception, not the rule, when it comes to foreign presence.

And it isn’t as though, by and large, the Chinese population is conversant in English. Certainly, the standard of English is gradually rising, but let’s just put it this way: don’t get lost in China and depend on your English to help you find your way home again.

Nevertheless, it’s extremely common to see English words emblazoned all over the place. A friend explained it to me this way: English is associated with things classy, things elite or things special. Perhaps much like North Americans would treat something with French written on it.

That being the case, it’s further mystifying why someone wouldn’t take the time to get it right. We’ll often see shirts with a bunch of English words on them, few having any relationship whatever to the ones adjacent to them. Here’s one that almost got it right–I think–although I’m not at all sure what the intent might have been:

English in China

And here’s another–a sign advertising a new apartment complex being built in the heart of the city. Apparently, there is “inner peace in the flourishing” (!?!)

English in China

When I ask my friends who do speak English well about this phenomenon, they don’t seem to see my point. Even our Chinese teacher, whose English is very good, will wear a T-shirt with nonsense written on it. I suppose it’s no different from the phenomenon of “Westerners” sporting Chinese characters as tattoos:

Bad Chinese Tattoo
Photo source: kitalove.com

Yes, something like that. Only less permanent. :)

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