Well, here it is, half-way through the year. I find it curious that I’ve been posting this much, since every other attempt at being somewhat regular has ended in a monumental failure, sometimes with no posts for months at a time. Like the other blog. Granted, I’ve not been feeling the need to kvetch quite as much the last few months, so I haven’t posted there at all.

Things are good.

I’m even writing again, participating in JulNoWriMo with a project I’ve recently re-titled Windygates. That’s the general area the story takes place in, and it’s also the area my grandfather was born/grew up in. If Care isn’t working this weekend, I think the girls and I will head out there to take some pictures and stuff. We’ll see.

It’s the first time I’ll be working with a co-author on something larger than a short story series (no worries, I’ll only be counting my words in the counter bar!), and the first time either of us has used the full outline method, with both of us using yWriter, a program I love love love. Knock on wood, it’s working so far!

At this point, we’ve got the areas described as best as we can to follow the plot. The main characters are described, given backgrounds and bios, and personalities. Some of the minor characters have been done, and lastly, each chapter has been given a rough guide we can follow.

The story is still there, and it’s good.

As long as that good translates to the writing (and perhaps beta-reading later on) everything is going to be rosy all summer.

This is also why my schedule has been booked for the entire summer. I have two Belfire projects and one private project outside of the writing. I’ll have at least four hours a day where I can just write. I haven’t had that in nearly two years, and it feels… well, there’s a mix of emotions here, but suffice to say, I’m far more relaxed that usual. Knock on wood. Again. Several times. <|;^) I was digging around in some recipes for the occasion (and for research!) and came across this - one of my favorite cakes - from scratch. I haven't tried it yet, but it was tucked away in a very worn, very beloved cookbook. Everything else in that book is yummy, so I've no doubt this will be, too. I've only re-written it a bit, enough to bring it up to date. Also, the icing recipe is mine. I know I've posted it elsewhere, probably for the carrot cake, but it never hurts to re-do it. And this time it's doubled, so... yeah. Naturally Dyed Red Velvet Cake

Ingredients:

2 1/2 c flour
2 sq semi-sweet baking chocolate
1 sq dark baking chocolate
1/2 tsp salt
1 tsp baking soda
1 c butter, warmed (room temp)
2 c sugar
4 eggs
1 1/4 c beet puree mixed with 1/4 c fresh lemon juice
1 tsp vanilla
1/2 c buttermilk
1 c sour cream

Directions:

Preheat oven to 350 degrees. Spray and flour three 9″ round baking pans. Blend flour, salt and soda together well.

Melt the chocolate with a scant tablespoon of milk, slowly. Set it aside, but remember to stir it often so it doesn’t harden.

Mix butter and sugar together for at least five minutes, then begin to add eggs one at a time. When smooth, add the beet/lemon juice puree, buttermilk, sour cream. Again, beat until smooth, then add the chocolate, and continue on low speed for two to three minutes. Add dry ingredients slowly, but do not over blend.

Bake for 38 to 42 minutes, check with toothpick. If it comes out clean, it’s done.

Remember, this cake is from scratch, so you must be very careful near the oven, and very careful with measurements and baking times or the sections will fall and while it’ll probably still taste good, it’ll look awful. Elevation is a crucial point as well. Double check for hints online or in cookbooks for your elevation above sea level; you may need to bake at a higher temperature and/or change measurements.

Cream Cheese Icing

Ingredients:

2 c butter, softened
2 250g pkgs cream cheese (I only use the blocks for layer cake)
2 tsp lemon juice
3-5 c icing sugar (depends on required consistency)

Directions:

Blend the butter and cream cheese until they are entirely smooth, add the lemon juice and but mixer on whip for a moment or two. Turn it down to medium and slowly add the icing, one cup at a time. Continue blending until you reach your desired consistency, and there are no lumps.

If you want all-white icing, you can try to find white butter and leave out the lemon juice (does change the taste of the icing, but only minimally).

Until next week… keep creative!
<3 JL