Cathy C. Hall Writes

When I signed up for the workshop sessions I wanted to attend at the SCBWI WIK’14 conference, the first one I pounced on was “Revision Strategies For Your Rough Draft.”

Granted, I noticed that Courtney Miller-Callihan was leading that session and as agents go, she was one I’d been wanting to meet. BUT that was just an added bonus. Because I am always on the lookout for revision tips and strategies. Mostly because I am always in the throes of one revision or another.

I don’t think I’m that unusual, as writers go. I churn out words pretty quickly, whether it’s a blog post, an article, a story, or even a novel. (Okay, okay. The novels take a bit longer, but comparatively speaking, I get ‘er done in a mostly timely manner.) But the rewrites? The revisions?

It’s a lo-o-o-o-o-o-o-o-ng process. (Well, maybe not the blog posts…)

Anyway, for me, writing is really about the rewriting. So any technique I can find that might help in that department is golden in my book. And I heard one from Courtney that was quite sparkly so I shared it in my Muffin post today: Revision Strategies (You’ll Thank Me Later).

If you’re doing NaNo, you’re going to need revision.

Or maybe you’re still revising a NaNo manuscript from *cough, cough*.

The point is, you can never have enough great revision strategies. So if you have one, how about sharing?

Cooking is not usually my idea of fun, but y’all asked for the recipe of Mexican Chicken Soup, so…

A few notes first:

1. I just get a package of chicken tenders and throw them in the pot. I mean, there could be eight. Or there could be five. I don’t think it matters. And sometimes, I chop ’em up first and then dump in the pot.

2. When we got all healthy around here, I started using brown rice. I don’t think that matters in the taste department…

3. Also, as part of the health kick ’round here, I don’t add that bouillon cube of salt. But full disclosure, we’ve cut way back on salt and don’t notice it at all. You might. (We use unsalted chicken broth, too. I know, right? But that can of tomato stuff adds plenty of flavor.)

4. I do, however, dump a TON of Monterey Jack cheese into my soup. The salt in cheese doesn’t count ’cause cheese has calcium to make your bones good and strong.

You know, it occurs to me that by the time I finish making the soup, it’s nothing like the recipe. But it is easy and edible. Pretty much all I ask for in the cooking department. And remember, you asked for it, too.

Now y’all go knock yourselves out with cooking fun. (Click on the pic to read the recipe. Or don’t click and go to your favorite Mexican restaurant and order the chicken soup.)