Archive for August, 2016

Posted on August 31, 2016 - by

Lunch with Mr. Top Retirements aka John Brady

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Posted on August 26, 2016 - by

Most Popular Writing Links at Jungle Red Writers

LUCY BURDETTE: One of the disadvantages of writing a daily group blog like JUNGLE RED WRITERS is that perfectly good posts mostly disappear into the ether after the day (or week) they are posted. And last I checked, our blog had posted 2724 blogs on the site–kind of mind-boggling, right? So I thought you might enjoy a round-up of some of our most popular posts about writing—feel free to share! Remember that there is often some great info in the comments section, too.
The Agony of Writing by the Jungle Red Writers: The reds admit to their panic mid-book and offer tips about how to keep going.

Are You Branded? By Chris Tieri, who explains the importance of understanding your reading audience–and your books. And PS, Chris will be the Friday keynote speaker at the New England Crimebake this year.

How to Write Fast by Peter Andrews, who shares his tips about writing faster…

Title Clinic by Elizabeth Lyon: The secret to choosing a great book title

EJ Copperman on the Best Writing Advice You’ll never Get

And Our Own Hallie Ephron on Juggling Timelines

And another brilliant article from Elizabeth Lyon on WritingSubtext

Tips on Productivity by prolific writer Edith Maxwell

Literary Agent Paula Munier on Plot Perfect: how to build a great story scene by scene

Literary Agent Victoria Skurnick on Top 10 No-no’s for Submissions 
And strictly for fun, because writers and readers need to eat, here’s a post I wrote on how to find good food almost anywhere.

Eight Rules for Finding Decent Food Almost Anywhere by Lucy Burdette


Posted on August 21, 2016 - by

Fresh Cherry Cobbler with whipped cream #recipe

LUCY BURDETTE: My hub and I are mad for cherries when they are in season, and trust me we’ve eaten pounds and pounds of them this summer. But we’ve never done anything except eat them from the bowl. I couldn’t imagine pitting all those little guys. But then I got the image of a cherry cobbler in my head, and it would not be denied. (Sadly, I went to the grocery store yesterday and the cherries were GONE FOR THE SEASON! I’m quite certain you can use this same recipe for blueberries or peaches. Back to the story…)

So I went in search of a cherry pitter and found this one on Amazon, which handles 6 pieces at a time. So it still takes a while (maybe half an hour) to pit enough for the cobbler, but this time it’s worth it. Be careful because one diner did find a pit in her portion. You don’t want your guests cracking their molars on your dessert! (Recipe has been adapted for low-sodium diets.)

For the cherry filling:

Six cups pitted cherries
2 teaspoons cornstarch
1/2 cup sugar
Half a lemon, squeezed

Place the cherries in an 8 by 8 Pyrex pan, ungreased. Mix in the cornstarch and sugar, and squeeze the lemon over the top.

For the crust:

6 tablespoons butter
1 teaspoon no sodium baking powder
1 cup flour
1/2 cup cream or milk
1/2 cup sugar

Combine the dry ingredients and then cut in the chilled butter, using a pastry cutter. When the lumps are pea-sized, stir in the cream or milk. Do not over mix. With a large spoon place blobs of the crust over the prepared cherries. Do not worry about smoothing the crust or covering every square inch.

Bake at 350 for about 40 minutes. The cherries should be bubbling and the crust a light brown. Let the cobbler cool a bit and serve with almond-scented whipped cream.

For the cream:
1 cup organic whipping cream
1/2 teaspoon almond flavoring
1 tablespoon sugar

Whip the cream with the almond flavoring until thick. And the sugar and stir that in. Serve with the cobbler and swoon. (This is very rich–serves 6-8.)

It’s perfect for celebrations, like the publication of a new book! Or simply reading a great book.