While I look forward to guest posting on Romancing the Genres in the future (including a post about cover design on Saturday, December 20th), this will be my last monthly post as a Genre-ista. As I'd always hoped it would, my writing is taking up more and more of my time, and I hope to spend even more time writing in 2015.
Publishing my first novella in January 2014 was a scary, exhilarating experience, but it was just a start. I've worked this year on growing as a writer and as an author-entrepreneur. My plans for next year are ambitious, perhaps more than I'll be able to accomplish, but I believe in setting big goals. I don’t know about you, but I need challenges to keep me motivated.
Next year I hope to publish multiple books under several pen names and in various genres. I know it will require planning, hard work, and discipline. I’m already juggling calendars, due dates, and plotting out various stories so that I can stay on track to meet my goals.
As I embark on my awfully ambitious 2015, I’m looking back with gratitude for my time at Romancing the Genres. I’ve learned and gained so much from being part of a group blog—camaraderie with fellow authors, the chance to interact with blog readers from all over the world, and endless enjoyment from the contributions of each unique and talented Genre-ista.
Like many of you, as well as planning for next year, I’m rushing around during the busy holiday season. Do you like baking during the holiday season? I always manage a batch of cutout and frosted sugar cookies, but my favorite holiday cookies are actually Russian Tea Cakes, sometimes called Mexican Wedding Cakes. I got the recipe from my grandma’s Betty Crocker Cooky Book, which is now falling apart, but one of my prized possessions from her kitchen.
Russian Tea Cakes
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 ¼ cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
As a gift to anyone who's interested in reading it, leave your email address in a comment on this post, and I'll send you an ecopy of Reckless Wager as soon as it's live.
Thank you to Romancing the Genres and all its readers for the many enjoyable years as part of this wonderful blog!