A couple of days ago, I finished writing a small town romance novella. This was a pretty radical departure for me -1) romance not women’s fiction, 2) 25,000 words rather than 80,000 and 3) only 2 points of view, not 4 or more 🙂
So it was challenging. But I have to say I loved it. I came up with the (vague) concept on the 21st May, and wrote THE END on the 22nd June. Being able to storm through a book like that was amazing to me and the process has taught me a lot about myself and my writing. I have to credit participating in RWA’s 50Kin30days challenge for much of the speed – I’m aiming for a word count of 30K this month, so averaging 1K/day. I’m now starting on novella number 2 to meet the rest of my goal.
One of my CPs has seen an early draft – when I got to about halfway, threw my hands up in the air and ‘Help, what do you think can happen next?’ She said she loved it at that point so I’m hoping the new and improved version still meets with her approval, and that of my other CPs.
My novella’s heroine is a pastry chef and when she gets upset, she bakes. Preferably something chocolately.
I’m not a pastry chef and while I do love chocolate, I’m not going to share with you her specialty mud cake recipe. Mainly because she hasn’t trusted me with it!
But I will share with you a super simple, cheap and yummy slice that’s been filling up my goody tin lately. For as long as it lasts before the hungry hordes devour it.
125g butter, melted
3 crushed weetbix (or generic brand – even stale is fine if you need to use up leftover boxes that you bought on special and then the family decided they didn’t want to eat Weetbix anymore. Or is that just my family?!)
1 cup self-raising flour
1 cup coconut
1 cup brown sugar
2 tbsp milk
Mix it all together and press into a greased slice tin. Cook in moderate oven (about 175 deg C in my temperamental oven) til golden – about 20-25 minutes.
When cold, ice with chocolate icing. Use your favourite recipe. I just wing it with a couple of dabs of softened butter, icing sugar, cocoa and enough water til it spreads well. I’m one of those cooks, sorry 🙂 You can see why my heroine won’t entrust me with her mud cake recipe!
The base is reminiscent of soft, chewy Anzac biscuits, covered in chocolate icing.