Standby for NaNoWriMo

 November draweth nigh. And in the book world that means one  thing…NaNoWriMo!!!

National Novel Writing Month. Now that sounds like the perfect time to write a book? Yeah?

If you’ve been thinking about starting, or have started but stalled out, you might want to jump on this writing train. You can sign up officially and connect with thousands of other people in the same boat, you can track your progress, and you can earn badges and stuff. 

Actually, I’ve never Nano’d. But I have Rory Gilmore’d it and done a pro/con list. 

Pros:

• if you sign up https://nanowrimo.org/sign-up you have a tracker that will get you to 50,000 words by the end of Nov
• you can earn badges, we don’t need no stinkin’ badges doesn’t apply here
• you can connect with writers in the same spot you’re in
• connections mean cheerleaders to keep you going!

Cons:

• it takes time to write and also update your nano/connect
• previous projects have to take a backseat

Sure it’s clear the pros outweigh my cons, but it’s the previous projects part that always gets in the way. I’ve never been at a good place to drop what’s in the works and start a new project. And this year’s no different…I’m still in the editing cave and won’t come out 'til Thanksgiving. 

If you decide to NaNo I wish you many many words! Me, I’m headed back into the dark. If I’m not out in 30 days—send a pie in after me!!

Holiday treat? Always bake a favorite...pie.

My all time favorite dessert is pie. Pie you say? Which is what most people say when I tell them my go-to dessert or dish to pass. And my answer is always; you’ve never had homemade pie. 

I’ve tried countless slices at diners, restaurants, and even pie shops, hoping for heaven and instead getting tough crusts with tasteless filling. No wonder people aren’t clamoring for pie! 

But, I aim to change that and introduce you to a flakey, melt-in-your-mouth crust that holds bold fruit flavors with a hint of sweet inside. It’s fairly basic and after a couple of attempts, because doing anything well takes a few trial and errors, you’ll be pulling your own piping hot pastry from the oven.

Click to read on for the recipe...

How Do I Keep Humble?

Wrapped in foil, not clingwrap. It's all about reheating.  Wut? I'm talking about...

Pie. 

Literal  Pie.

Humble Pie, ladies and gents, can be a wonderful thing. Yes, it's essentially leftovers wrapped in dough. The term is derived from the French word for scraps, "nomble," which suffered Misheard Lyrics Syndrome and became " 'omble," which got prettied up to be "humble." Hard "h."

Traditionally, Humble Pie is a savory, meaty pie. Give the beef, lamb, or duck versions a try. They can be really good depending on who's in the kitchen and what veggies and fruit are thrown into the mix. Word to the wise, don't ask what cuts of meat are in the pie. It's usually made from the viscera. I know, anything involving the word "viscera" brings to mind that scene from Braveheart. ~crosses legs~  Focus on the awesome aroma of the pie.

My favorite is the Humble Fruit Pie. I'll bust out a flaky crust (store-bought, 'cause I'm lazy) and fill that sucker with fruit that might be a bit damaged, bruised, mutated, or nearing its end-date (food that embodies your emo is awesome, right?) Emo fruit is often available at a discount at your local farmer's market if you ask the vendor if he has baking fruit. They don't tend to put the less-than-pretties on display, but they do tend to bring 'em. A sale is a sale. What's the difference between Humble Fruit Pie and Regular Fruit Pie? No idea. Possibly the tears you shed while exulting in its glory?

Want to try your hand at Humble Pie?  Here's King Arthur's Flour recipe: http://www.kingarthurflour.com/recipes/humble-pie-recipe, see if your pie comes out as pretty as their picture.