It’s That Time Again

Created with GIMP
Yes, it’s time for my annual Springtime Services Sale!

From now through April 21, 2019 (that’s Easter Sunday, for those of you who celebrate), all edits on novel-length manuscripts will be 30% off the regular price. You can purchase an edit now to be redeemed at a later date of your choice, or you can buy an edit for a friend as a gift.

For more information, you can go to my about page.

My winter electric bill will thank you.

In Honor of the Holiday Season

Xmas Promo

Because storytelling is a good thing to do at the turning of the year, whatever the tradition:

It’s time for my annual holiday gift sale!  From now through Twelfth Night, my usual rate of $1500 for a standard-sized novel drops down to $1000, and my rate of $2000 for a 100,000-word-plus door-stopper drops to $1500.

If you’re a writer, you can buy a gift certificate for yourself and redeem it when you’re ready; if you have a writer in your life you’d like to support and surprise, you can buy one for them.  (It comes with a personalized .pdf certificate, suitable for printing out and putting into an envelope and hanging from the tree/slipping into a stocking/presenting in your favored manner to your favored person.)

More info on formats, payment, and the like can be found on my about page.

November Is National Novel Writing Month.

Which means that it’s once again time for me to point discreetly at the Editorial and Critique Services link in my blog header (and right here in this post, as well) and observe that finishing your first draft is only the start of the novel-writing process, and that if you’re looking for some professional assistance of the line-edit and critique variety, I’m here to help.

Baby Needs a Pair of New Shoes

Or, to be more specific, a new porch. Because the hardships and foul weather of this past winter caused the porch and steps of our house to transition from merely dilapidated to actively collapsing, and Steps (see what I did there?) Had To Be Taken.

So carpenters came and carpenters went, removing the old porch and the old concrete and granite steps
Porch Day 2

and putting in new wooden steps with handrails, which the old steps sadly lacked, and mending the gaps in the clapboard which the collapsing porch had left in its wake.
Finished Porch Smaller

Carpenters, like writers and freelance editors, are self-employed and need to be paid, and so they were. Which means it’s time for me to discreetly point to the Editorial and Critique Services link up above, which gives the good word about what I do and what I charge for it. You can also find an informal FAQ page here: It’s Dr. Doyle’s Question and Answer Time.

Also, I’m now a dues-paying member of the Editorial Freelancers Association, for that extra bit of professional gloss.

For Lo, the Winter is Past

And of course, everything is blooming, and the landscape is full of road repair personnel.

This particular winter, which showed up early around here and then overstayed its welcome, and which included a three-week subzero deep freeze, was particularly hard on the local infrastructure. Which is to say, the north country is full of potholed roads and busted-up plumbing; also, porch roofs that were previously merely dilapidated emerged from the snow-time as disaster areas requiring demolition and replacement.

Fortunately, my new desktop computer system is now up and running (16G of RAM! Zoom-swoosh!), and my editor-hat has acquired a spiffy new plume: I’m now a paid-up member of the Editorial Freelancers Association.

Two More Days

Just a quick reminder that my seasonal winter sale ends at midnight on the 5th.

In other news, it’s cold up here.  And if you’re living in the continental United States, or in Canada, it’s probably cold where you are, too.  (It’s probably also cold in northern Europe and Asia, but I don’t know if it’s unseasonably so.  If it is, here’s some profound fellow-feeling coming at you from the northern end of New Hampshire.)  In any case, here are a trio of blog posts about surviving, and driving, in extreme winter weather conditions: Cold Blows the Wind Today, Fimbul Winter, and Dashing Through the Snow.

This is the kind of weather that inspired the cautionary tale of Young Charlotte, who thought that a silk-lined cloak would be proof against hypothermia on a fifteen-mile sleigh ride on New Year’s Eve.  She was, alas, fatally wrong.

Nanowrimo’s Almost Over

And so is my Thanksgiving/Winter Heating Season quickie sale, which ends at midnight on Sunday the 26th of November.

As always, you can make the purchase for yourself or as a gift for a friend, and can collect on it either right away or at a future date.

Meanwhile, I have to trundle out and purchase this year’s turkey and all the rest of the traditional Thanksgiving oddments.

And in honor of the season, a reprise of my 2012 posting of The World’s Easiest Cranberry Sauce recipe:

1 bag fresh cranberries

1 cup sugar

1 cup water

Put cranberries into a small-to-medium-sized saucepan.  Take a moment to make certain there isn’t a twig or a pebble in there by mistake.  (I’ve never encountered one, but everybody says to check, so somebody must have, at least once.)

Add the water and the sugar.  Stir to combine.  It’s probably a good idea to use a wooden spoon, because you’re going to want to stir the mixture some while it’s cooking, and it’s going to get hot.

Put the saucepan on the stove and turn the burner up to high.  Bring the cranberries-water-and-sugar mixture to a furious boil, stirring every now and again.  Keep on boiling it until the cranberries have all popped.

Remove from heat and pour the sauce into a bowl or tureen or what-have-you, so long as what you have isn’t going to melt from the heat.  Put the saucepan in the sink and run some water into it, so that you don’t end up having to remove the cold solidified remnants with a chisel later.  Remember to turn off the stove.

Serve the sauce with turkey, or with pancakes, or with whatever seems good to you.  It’s good warm or cold, either way, and will keep for a day or so in the refrigerator.

Some people fancy this up with lemon peel or other seasonings, but simple is easier and works just fine.