![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Have you ever...
Oct. 13th, 2009 01:28 am( memey goodness )
Oct. 13th, 2009
Writer's Block: What is your muse?
Oct. 13th, 2009 11:21 am[Error: unknown template qotd]
My first answer is 'hell no' and that's not really true.
I think about reactions with non-fic more than with fic. With non-fic I definitely work harder to start with a hook. I used to use my father-in-law as a test audience, because he really could care less about much of anything I was writing - but if I could get him to want to read, I figured I was on the right track.
I use white space a lot and that's a conscious thing - it's about rhythm and impact, so in that regard I think of the audience as well.
Blogging - I often blog hoping to get a reaction. Which strikes me as obvious.
Fiction - for the most part, I don't think I look much past the trying to get the feel of what I'm writing down accurately, being true to the voices in my head (so to speak). Which is sometimes a problem, because (for example) I don't want to spell everything out for the reader, and during my experience being in a writers' group that caused some contention. Yes, I answer the questions later; no, I'm not going to tell you until I dang well want to.
(Side note: I don't generally like these prompts, but the last few have caught my interest. I'm sure they'll go back to asking about vampire baseball soon enough.)
My first answer is 'hell no' and that's not really true.
I think about reactions with non-fic more than with fic. With non-fic I definitely work harder to start with a hook. I used to use my father-in-law as a test audience, because he really could care less about much of anything I was writing - but if I could get him to want to read, I figured I was on the right track.
I use white space a lot and that's a conscious thing - it's about rhythm and impact, so in that regard I think of the audience as well.
Blogging - I often blog hoping to get a reaction. Which strikes me as obvious.
Fiction - for the most part, I don't think I look much past the trying to get the feel of what I'm writing down accurately, being true to the voices in my head (so to speak). Which is sometimes a problem, because (for example) I don't want to spell everything out for the reader, and during my experience being in a writers' group that caused some contention. Yes, I answer the questions later; no, I'm not going to tell you until I dang well want to.
(Side note: I don't generally like these prompts, but the last few have caught my interest. I'm sure they'll go back to asking about vampire baseball soon enough.)
Pumpkin Pie Squares
Oct. 13th, 2009 06:30 pmThese are ZOMG good!!
PUMPKIN PIE SQUARES
1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream
PREHEAT oven to 350°F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.
Estimated Times: Preparation - 10 minutes; Cooking - 1 hour.
Yields 12 servings.
PUMPKIN PIE SQUARES
1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream
PREHEAT oven to 350°F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.
Estimated Times: Preparation - 10 minutes; Cooking - 1 hour.
Yields 12 servings.
