Pages

Friday, December 5, 2014

Sneak Peek: Waiting in the Wings

With my submission to Harlequin Heartwarming on the editor's desk, I'm back to work on WAITING IN THE WINGS, Book III of the Afterlife Series. 

I know. It's been a while since Book II came out and I'm overdue on delivering this book to you all. Forgive me. These books are the most emotional stories I write and they're physically draining. I need periodic breaks to replenish myself while working with these characters. 

In the meantime, I thought I'd share a snippet to keep you in the loop on where we're going. So, here goes:

"I wound up in a contraband camp. Ever hear about them?”

“No.”

“Yeah, well, the history books don’t talk much about ‘em. But they existed. I mean, think about it. All these slaves suddenly free—where were they supposed to go? And how were they gonna get anywhere without money or any means of transport besides walking? Millions of freed slaves wound up in these camps, most of which were just old slave quarters anyway. So they traded one hell for another. Not much food, unsanitary conditions. Most of us died from starvation—or if we were lucky—diseases like cholera or smallpox. Faster, you know? That’s what got me in the end. Cholera.”

“I’m sorry.” And she was. Even knowing how he’d betrayed her and her child in that lifetime, she didn’t want to think of him dying miserable and alone. Her thirst for vengeance had dried up when she’d forgiven Sean. Part of her growth cycle during her tenure in the Afterlife, she supposed.


All she wanted now was peace. Peace and harmony. And a hot fudge sundae. Not necessarily in that order. Since ice cream was unavailable in this realm, she’d have to hone in on the peace and harmony angle and hope hot fudge sundaes were a perk in the place she ended up next.

WAITING IN THE WINGS will be available in early spring 2015.

For tips on writing and fun articles, visit Gina's Articles For Writers page: http://www.ginaardito.com/ArticlesforWriters.html
Need editing services for your manuscript? Gina is proud to announce the launch of Excellence in Editing: http://excellenceediting.com/

Monday, December 1, 2014

I Did It!

Congrats to all the NaNoWriMo participants who finished their stories in the month of November. If you followed me this last month, you know I came up with NaBloWriMo--where I blogged every day for the month of November. Guess what? Yup. I did it. Thirty blog posts in thirty days. Woot! Woot!


For tips on writing and fun articles, visit Gina's Articles For Writers page: http://www.ginaardito.com/ArticlesforWriters.html
Need editing services for your manuscript? Gina is proud to announce the launch of Excellence in Editing: http://excellenceediting.com/

Sunday, November 30, 2014

What Did I Just Watch?


When I saw the trailer for this movie months ago, I thought, This could be fun. Who knows more about the angst of being a writer than a writer? 
I finally watched this movie and I have to say this was one of the most joyless, soul-sucking two hours of my life.

Sure, writers are insecure. Yes, we want to be loved--or at least, we want our work to be loved. Yes, there's a bit of envy involved when someone we know hits it big and we wonder, "Why not me?"

But this movie had such unlikable characters and a host of inaccuracies regarding publishing. Rather than identify with anyone, I found myself saying, "Oh, come on. That's ridiculous." about a thousand times. 

Did you see it? What'd you think?

Me...I'm diving into my DVD collection for movies about neurotic writers I love: Joan Wilder in "Romancing the Stone" and Melvin Udall in "As Good As it Gets."

For tips on writing and fun articles, visit Gina's Articles For Writers page: http://www.ginaardito.com/ArticlesforWriters.html
Need editing services for your manuscript? Gina is proud to announce the launch of Excellence in Editing: http://excellenceediting.com/

Saturday, November 29, 2014

When Life Hands You Turkey, Make Lemon Turkey Soup


Trying to come up with things to do with that leftover turkey? This is one of my favorite post-holiday recipes.













Greek Lemon Turkey Soup

1 turkey frame (and enough meat to have approximately 2 cups diced turkey)
2 qts turkey (or chicken) stock
1 qt chicken broth
Assorted soup vegetables
3 eggs
3-4 lemons, separated
Cooked rice or orzo

Simmer turkey frame with meat, stock, broth and vegetables on low heat for 3-4 hours. Remove frame and discard. Juice two lemons and whisk into eggs. Temper the eggs by slowly, in gradual amounts, whisking two cups of hot broth into egg/lemon mixture. Slowly add egg/lemon/broth into soup, stirring constantly, and allow the soup to thicken. Add additional lemon juice to suit taste. Add cooked rice or orzo before serving.

For tips on writing and fun articles, visit Gina's Articles For Writers page: http://www.ginaardito.com/ArticlesforWriters.html
Need editing services for your manuscript? Gina is proud to announce the launch of Excellence in Editing: http://excellenceediting.com/

Friday, November 28, 2014

Kitchen Disasters

Earlier this week, I mentioned the year my oven's thermostat went kablooey on me for Thanksgiving. The thing is, this kinda stuff does happen. That one wasn't even my worst disaster in the kitchen. 

My worst?

I worked all day on a roasted chicken with all the trimmings for a Sunday dinner for the in-laws. It was gorgeous and smelled so good. When I pulled all the ingredients out of the oven to serve, one of the large glass baking dishes I'd used exploded! Shards of glass flew around the room, settling in all the food I'd just slaved over.

While I cleaned up, Hubster drove to KFC and picked up dinner for us.

Sh** happens.

Have you ever had a kitchen disaster? Feel free to share!

For tips on writing and fun articles, visit Gina's Articles For Writers page: http://www.ginaardito.com/ArticlesforWriters.html
Need editing services for your manuscript? Gina is proud to announce the launch of Excellence in Editing: http://excellenceediting.com/

Thursday, November 27, 2014

Throwback Thursday: A Thanksgiving Tradition Updated


Yep, another recipe. Who here remembers (or still makes) this green bean casserole with cream of mushroom soup and crispy onions? Well, around here, I make a different version that has my family begging for more. It's tastier and not difficult. Why not give it a try?

Green Bean Casserole With Cheddar

3 TBSP butter
1 c chopped mushrooms
1/4 c chopped onions
2 TBSP all-purpose flour
1 tsp salt
1/4 tsp pepper
1-1/2 c milk
2 c shredded sharp white cheddar cheese, separated
4 c fresh or frozen green beans, steamed to just-cooked crispness
1/2 c bread crumbs 

Preheat oven to 350 degrees. 
Meanwhile, in a large saucepan, melt butter over medium heat. Add onions and mushrooms, saute until mushrooms are browned and onions are translucent. Add flour, salt and pepper and stir briskly until well combined. Gradually add in milk, stirring constantly. Continue cooking and stirring until mixture is thickened (the consistency of cream of mushroom soup). Add 1-1/2 c cheese and stir until cheese is completely melted into the creamy mixture. 

Toss green beans into a greased 2-qt casserole dish. Pour hot mixture over the beans, mix well. Top with remaining cheddar and sprinkle bread crumbs over cheese. Bake for 30 minutes, until contents are bubbly with a golden crust on top.  

For tips on writing and fun articles, visit Gina's Articles For Writers page: http://www.ginaardito.com/ArticlesforWriters.html
Need editing services for your manuscript? Gina is proud to announce the launch of Excellence in Editing: http://excellenceediting.com/

Wednesday, November 26, 2014

Do You Brine Your Turkey?

I did it for the first time last Thanksgiving and I found it made a difference in the level of flavor and the moistness of the meat. The entire bird was just a lot...yummier.

Wanna give it a try? Here's how I do it:

1 c kosher (coarse) salt
1/4 c sugar
4 qts water, separated



Using a large stock pot, heat 2 qts of water mixed with salt and sugar over high heat. Stir occasionally until salt and sugar are fully dissolved. Remove from heat and cool. Add additional 2 qts water and store in refrigerator until fully chilled. 

Use a fresh turkey or if you have a frozen one, fully defrost. Remove the giblets, liver, and neck. Double bag two turkey oven bags and roll down the tops slightly to keep them open. Place the bags in a roasting pan (or cooler!) Place turkey, breast side down, in the innermost bag, then pour the brine over the turkey. Tighten the inner bag until it's as close to the turkey as possible, then tie with twist tie. Tie the outer bag. Keep chilled (in fridge or pack the cooler with ice) for 12-18 hours. 

At the end of the time, discard the brine and bags. Season and roast turkey as you normally would. 

See if you notice a difference! 

For tips on writing and fun articles, visit Gina's Articles For Writers page: http://www.ginaardito.com/ArticlesforWriters.html
Need editing services for your manuscript? Gina is proud to announce the launch of Excellence in Editing: http://excellenceediting.com/