Heart Pounding Romance

Writers Block Solutions

Feeling Bluesy? How to Beat Writers Block

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I’m a pretty upbeat person and I’ve learned to count my blessings…my husband, my children, and working as a writer. But every writer has moments when the words don’t flow and life can get you down. When this occurs, it’s important to know how to pull yourself out of the blues. Here are my go-to methods for beating writers block and getting back on track.

1. Open the curtains and windows. Fresh air and sunlight just make everything a bit brighter.

2. Clean the kitchen. I know it sounds crazy, because who lives to grab the Windex? But, having a clean space does make us feel less cluttered and more productive. Why else would there be so many magazines, blogs and Pinterest boards dedicated to beautiful homes and comforting rooms?

3. Nourish my body. Food. It sounds simple, but it’s effective. If I’m hungry, no doubt a raging headache is on its way and who feels good when a bass drum is pounding between your eyeballs? I also love to cook and find that being creative in the kitchen is a great way to nurture creativity in my writing.

4. Nourish my soul. Food is for my body, but books are for my soul. When I’m not writing, I’m reading. I also love guilty pleasures on television that take me away to other times and let me meet interesting characters.

So, let’s analyze the above. For argument’s sake, let’s assume I got a terrible book review (it happens) and I’m in the dumps. Do I decide never to write again? No way! Although I do admit that I might need to take a day off so I’m going to open my curtains, smell the fresh air, clean my space so that I can prepare a yummy meal and eat it while reading a great book or escaping into my favorite television series. I’m willing to bet that by the time that episode of “Pretty Little Liars” is finished, I’m back on track and ready to write!

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Hearing Voices

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I hear voices in my head. I imagine being chased at night by werewolves or if I’m lucky, a hunky guy. I’m not crazy or perverted. I’m a writer and that’s how writers roll. I wish I could say I see dead people, but I can’t go that far and besides, that line is taken.

When people ask me which of my books is my favorite, it’s akin to asking someone, “Which child is your favorite?” I just can’t pick. I spend a lot of time with my books. They don’t just flow out of me with a new one coming out every month, and I’m okay with that.

Like a child, a good book has a gestation period. I need to get to know my characters, sit with them awhile, learn their likes and dislikes. Even if their personality traits or preferences don’t make it into my writing, it’s still important for me to know how they take their coffee or what they’d wear to a party. Getting to know my characters helps me decide what action they’ll take when faced with the adversity that I’ll no doubt throw at them in my books.

Whether I’m thinking about my heroines or villains, I love them all. They surprise me, just like my own children. My heroines are flawed and my villains have redeemable qualities. I have imaginary conversations with them and some of those do make it into my writing. The most remarkable aspect of these imaginary friends is that sometimes they’ll introduce me to new characters, and voila, a book is born.

Hearing my characters’ voices and holding imaginary conversations with them helps me avoid writers block. Best of all, I know I can turn to any of my characters for a heart-to-heart when my own children and husband have decided to run out to the movies for the afternoon.

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Writer’s Block Solution #1 – Brown Sugar Pound Cake

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brown-sugar-pound-cake
I’ve come up with a solution for writer’s block…bake a cake! It’s creative. It’s satisfying. It allows my mind to relax. And best of all, it feeds my sweet cravings. So I’ve decided from time to time, I’ll post my fav recipes. This recipe, originally by Nancie McDermott author of Southern Cakes, would be just the sort of thing Suki from my novel “Released” would bake.

Warning: If you’re concerned about counting calories, cholesterol, fat, this isn’t the cake for you. It contains three sticks of butter and an entire box of brown sugar, oh my! But I figure if you’re going to take time away from writing to bake, it might as well be a sigh-worthy endeavor.

For the cake
3 cups all-purpose flour, plus more for the pans
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup milk, preferably whole
3 sticks (12 ounces) unsalted butter, softened, plus more for the pan
One 1-pound box (about 2 3/4 cups) dark brown sugar
1/2 cup granulated sugar
5 large eggs

For the caramel glaze (optional)
1 stick (4 ounces) unsalted butter
1 cup light brown sugar
1/2 cup evaporated milk
4 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

DIRECTIONS
1. Heat the oven to 325°F (160°C). Butter and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.
2. Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to mix well. Stir the vanilla into the milk and set aside.
3. In a large bowl, beat the butter with a mixer at high speed until light and fluffy. Add the brown sugar in 3 additions, mixing well after each, and then add the granulated sugar all at once, beating well after each addition. Add the eggs, 1 t a time, beating well after each addition. Add half the flour and then half the milk, beating at low speed just until the flour or milk disappears into the batter. Add the rest of the flour and then the remaining milk in the same way.
4. Quickly scrape the batter into the prepared pan and bake at 325°F (160°C) for 1 hour and 10 minutes (55 to 60 minutes for loaf pans), or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean.
5. Cool the cake in the pan on a wire rack or a folded kitchen towel for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or a plate, top side up, to cool completely, top side up.
Make the caramel glaze (optional)
6. Combine the butter and brown sugar in a medium saucepan. Stir over medium heat until the butter melts and blends with the brown sugar to make a smooth sauce, 2 to 3 minutes. Add the milk, and let the icing come to a gentle boil.
7. Stir well, remove from the heat, and add the sifted confectioners’ sugar and the vanilla. Beat well with a mixer, whisk, or spoon for 1 or 2 minutes, until the glaze thickens and loses a little of its shine.
8. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.

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