Book Lover Goal #1: Editorial Assistant at a Children’s Book Publishing House
I had TWO interviews last week…my first interviews since August. Needless to say, I was thrilled. And they’re both editorial assistant positions; exactly what I’m looking for. The first was at Random House, working at Knopf Children’s Books. The second was at HarperCollins, working at Katherine Tegen. Both positions gave me a take-home writing test in which I need to read a manuscript/short story and provide a reader’s report and flap copy. That being turned in, I’m anxiously waiting to hear whether I get a second interview…keep your fingers crossed! Each interview, though, brings me closer and closer to achieving my first Book Lover Goal.
Book Lover Goal #2: Author of MG and YA Novels
I finished writing The Rose of Coracus, which is now in the hands of my trusted readers for their comments. I’m hoping to revise once more based on their notes and then begin querying after the New Year (AHH!). In the meantime, I’m participating in NaNoWriMo on my new novel, The Lady and the Unicorn’s Lover (I couldn’t resist playing with the title of the famous tapestry). NaNoWriMo started off great; I wrote 5,000 words in the first three days, keeping on par with the 1667 words a day goal. I am currently at 5,000 words. Life aka interviews got in the way of my writing at such a rapid pace. And although I would have loved to come out of November with a 50,000 word manuscript, I know that The Lady and the Unicorn’s Lover WILL get written eventually…and if I come out of November with a job, it will be even better.
Book Lover Goal #3: Owner of a Bookstore and Bakery
This goal is the one that’s most in the future right now. I’m okay with that. Goals #1 and #2 are plenty to focus on right now. I have been doing quite a bit of baking, though (as always!), and would like to share this seasonally appropriate recipe. It’s a family favorite and a crowd pleaser.
Pecan Pumpkin Delight
15 oz canned pumpkin (without spices)
12 oz evaporated milk
1 c sugar
1 t vanilla
1 box yellow cake mix
1 c butter, melted
1 ½ c pecans, slightly chopped
whipped cream, optional
Preheat oven to 350 degrees. Line a 9x13 pan with non-stick foil or parchment paper. Set aside. In large bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour in prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake for 1 hour or until golden brown. Cool completely in pan on wire rack. Invert onto a large serving platter. Carefully remove paper or foil. Top with whipped cream if desired. Enjoy!
So, there we have it…my crazy first couple weeks of November. We’ll see what the next two bring; sleep and a bit of relaxing, hopefully…and a phone call with a job offer! (Remember: Book Lovers ALWAYS have hope!)