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The details you use to ground your writing are like the spices you sprinkle on your food. They give it life and make it uniquely your own. When I cook petrale sole it’s too bland unless I splash ginger powder, garlic, and red pepper into the pan. Sometime I sauté a green onion, Read More
I’ve read books that start so well I think contentedly, Ah, this one I’m going to like; but fifty or seventy-five pages in the prose goes flat, the plot grows confusing or boring, and I close the book in disappointment.
Yet as a writer I understand: it’s easy to bog down Read More