Tag Archives: travel

Route recalculating and formatting a short story #amwriting

This last weekend, we went to a family party, a fun, noisy gathering typical of how we roll. Three of our children were there with their children and all the in-laws and outlaws. The food was fabulous, of course.

MyWritingLife2021The best thing about this weekend was seeing the grandchildren behaving like their parents did at their ages. We loved hearing their parents shouting the same gentle admonishments we offered when they were children: “Hey you! Stay in the yard!” and the ever popular “Get your hand away from that cake!” followed by, “Oh God! Here, let me wipe your face.”

I had the distinctly uncomfortable experience of driving in an unfamiliar area and trying to obey the law while following the verbal directions of the GPS—an epic fail. Fortunately, my husband is the soul of patience. Greg says soothing things like, “Don’t worry. They’ll calm down,” and “I think that was where we were supposed to turn.”

And the GPS lady, tranquil and unflustered no matter what the half-crazed woman at the wheel does, says, “Route recalculating ….”

route recalculatingSo now we’re home and nobody died. Once again, I am preparing a short story for submission to an anthology. I think it fits the theme, but whether or not the editor will agree is another question. I know it is correctly formatted because I read and followed the submission guidelines.

Each publisher, magazine, or contest website will have a ” Submission Guidelines ” page or section.” That page contains the rules specific to that particular publication or contest:

  • length of submissions in word count, (Do not exceed or fudge this.)
  • how they want you to format your work for their best use,
  • where to submit the work,
  • what date submissions close,
  • if it is a contest, fees will be listed there.

I try to have a backlog of short fiction on hand for submission. It saves time if I have submission-ready work, as it will require minimal adjustment to fit various requirements.

money_computer_via_microsoftMost publishers use what is considered the industry standard, Shunn Manuscript Format. William Shunn didn’t invent it but made this knowledge available to all would-be authors via the Internet.

Use a 12-point font, which prints out at a pitch of ten characters per inch. This is critical knowledge because the font that the publisher’s guidelines require is the only one that will make it past the first editor’s inbox.

The preferred font will be clearly stated in their submission guidelines.

IF YOU INTEND TO FORMAT YOUR MS FOR HARD-COPY SUBMISSION TO AN OLD-SCHOOL PUBLISHER:

  • Set the margins for your document at 3cm (1 inch) on all four sides.
  • Align to the left side only; the right side should remain jagged. (THIS IS CRITICAL)
  • Use a twelve-point font in black type only. Courier, Times New Roman, or Arial fonts may be specified, so check the magazine or anthology submission guidelines.
  • Lines should be double-spaced with no extra spaces between paragraphs. (THIS IS CRITICAL)
  • Single space between sentences after periods. (This is also critical)
  • Indent new paragraphs and each new section of dialogue.
  • Indicate scene breaks by inserting a blank line and centering the hash sign (#) in the center of that line.
  • Center a hash sign # one double-spaced blank line down at the end of the manuscript. Or, simply write The End. This assures the editor that no pages are accidentally missing.
  • Use underline for italicized words if you are using Courier font. If you are using Times New Roman, you can use proper italics. (Again, check the submission guidelines)

The header goes in the upper-right corner of every page of your manuscript except the first.

Your first page should include:

  • The name of the work.
  • The approximate word count, some will want it only to the nearest hundred.
  • In the upper left, your contact details are formatted in the same font and size as the manuscript font.

Formatted_fonts_03312019MANY contests and e-magazines want your manuscript formatted similarly but may require a different font. Some want the header on all pages, and others want your full author name in the header.

I use MS Word, but other word-processing programs are similar. To format your header in MS WORD:

  1. Go to the Insert Tab and click on: page numbers > top of page.
  2. From the drop-down menu, select > plain number three (the upper right-hand corner).
  3. Type your name and the title just before the number.
  4. Click on the body of your document, and the header/page number is set. It will appear to gray out.

To Format your manuscript so the page numbers start on page two: click on this link to go to the MS Word Learning and Help Center if you are using MS Word. The process is a little more involved, and I didn’t want to fill this post up with that, so use the resource your word-processing software manufacturer offers. That’s the way I learned to use this program.

Harpers_Magazine_1905Be aware that ALL contests and magazines will want original work that has never been published.

Most anthologies will also want original, never-before-published work. The exception to this is if the collection is a promotional anthology showcasing stories the publisher printed the previous year. Often these collections are the editors’ favorites.

Most contracts will state that you can reuse or republish the work 3 months or 90 days after the date of their publication. Don’t accept any contract that doesn’t allow you to regain the rights to your own work at some point.

When you do republish the work, you must include a caveat on the copyright page stating that it was originally published in their anthology or magazine and what issue/year it appeared.

Tenth_of_DecemberAt some point this year, I plan to publish a compilation of short stories. I love reading anthologies and short story compilations. Some of the best work I’ve read has been in short story form.

I hope you have been writing short stories or flash fiction. They are fun to write and are easier to sell than novels. It’s a happy day when my work resonates with the right editor, and I get that email of acceptance.

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#RoadTrip! The Resort, The Vegan, and June-uary #amwriting

Traveling, even in the Great Pacific Northwest can be—intriguing—if one is vegan. Sometimes the food is good, other times not so much. This week we are at Alderbrook Resort and Spa on the Olympic Peninsula of Washington State.

road tripNow, we probably wouldn’t have plumped for such a fancy getaway, but my husband has a conference there, and what with him not driving right now, I am along as chauffeur.

Anyway, the restaurant, like most here in the Northwest, does offer a few vegan entrees and I have been well (if unusually) fed.

I will get to the unusual part in a minute.

This place is built in the style of a Timber Chalet, but it wasn’t always so elegant. It was begun in 1909 by Henry Stumer, a Seattle business owner. He had previously owned the Hotel Stumer in Union City (now Union, WA). He and his friends at Seattle’s Swedish Club bought several parcels of beachfront property just east of Union City. The resort is situated on the fjord known as Hood Canal, which is a part of Puget Sound.

Locmap-hoodcanal-ssIt’s a fjord, not a canal, so why they named it that, I don’t know. But there it is, one more thing our pioneering ancestors have to answer for.

Stumer built tent cabins out of frames covered in black and orange striped canvas. They had no windows or electricity, only a wood stove for heat and cooking. The creek running through the property was used for refrigeration.

There was no road when Alderbrook opened in 1913, so guests arrived by boat from Union City or on horseback.

Alderbrook went through many iterations over the years, including a hotel. In 1959, Wes Johnson, a Hood Canal realtor from Hoodsport purchased the Alderbrook Inn. Johnson’s redevelopment plans included an indoor swimming pool, marina, 18-hole golf course, and 70-room hotel. To finance the redevelopment, Johnson sold the vacation cottages individually.

Zoom forward in time to 2022, and Alderbrook Resort is a posh palace for those with money to burn. Greg’s wallet is on fire! So much to do, so many ways to spend money, and so little time. The staff here is marvelous, and there are many activities for families. They have a fabulous spa, a high-end restaurant, yacht tours of Hood Canal, and numerous trails for hiking.

But I’m not into spa treatments, for which my husband’s budget is grateful. It’s peaceful and pleasant to just sit on my balcony and observe the waterfront and the forest around us. I have done quite a bit on my writing projects while visiting here.

I’ve spent a lot of time (and $$$) in the restaurant, where I have terrific views of the activities of my fellow guests.

I’ll just say I’ve seen some stuff worthy of a novel. Here is one people-watching moment that sticks out:

Kimball_BostonDirectory_1868The man and the baby: We arrived on Sunday afternoon. We sat at a romantic table for two for our first dinner, overlooking the beach. It’s the Pacific Northwest, so people come dressed for January in June (or June-uary as June is known here). The lawn chairs were full of guests lounging in their summer finery of Gore-Tex and wool, ignoring the intermittent misty rain and drinking steaming coffees. Off to one side was a young man sitting alone. Beside him was the fanciest baby pram I’ve ever seen.

Seated above it all in the restaurant, I had ordered grilled cauliflower. I was not disappointed in the quality of that entrée. It was seasoned perfectly, with just the right amount of tenderness, and was a delicious, satisfying dinner.

I just happened to look up from my meal in time to see the young man wheel the pram to the side of an enclosed area, park it, and walk away. This baby was very tiny, not more than a month old.

That was not a happy moment for me, as you don’t do that here in the US. I later discovered that the enclosure is an outdoor coffee bar on weekends, but I didn’t know it then. Here in America, you never leave a baby or small child unattended in a public place, whether outdoors or in a car. People will assume it’s been abandoned and call the police and Child Protective Services.

The longest five minutes I’ve ever lived passed while I watched that baby carriage like the hawk-eyed grandma that I am. Then a young man emerged from the coffee bar with a steaming cup. He walked to the pram, placed his cup in the cupholder, and pushed the baby out of my visual range.

I’m a terrible witness. I couldn’t remember if it was the same young man, but they both had red jackets. The author in me went into overload. Perhaps the baby was a doll, and I had witnessed a spy transaction, two men handing off secrets. Or maybe it was a big-time drug deal.

Ooh, the possibilities. Now, if Ellen King Rice will only write that novel!

So back to the food.

peas and vinesOn Monday, I decided to be adventurous. I thought I would try the spring salad with fresh peas, pea vines, fennel, watermelon radishes, and a champagne vinaigrette. I had never thought of eating pea vines, but I’m not afraid to try new things.

That was … interesting. The vinaigrette was divine, and the peas and radishes were delicious, as were the dandelion greens. Unfortunately, while the pea vines were good, they were difficult to get into my mouth without embarrassing myself.

Somehow, I had thought the vines would be cut to a manageable size, but alas, they were five to eight inches long and wiry. Not only that, but they were impossible to cut with the lovely silver flatware set so neatly beside our plates.

I tried wadding them up into little bales and pitchforking them as one might do spinach, but they sprang apart before I could get them into my mouth. Vinaigrette splattered all over my face and glasses.

I had been raised with manners, so I wiped my face with the white linen napkin and soldiered on.

I tried twirling them around a fork – with the same result.

I ended up leaving most of it on my plate, something I rarely ever do.

This supports my experience that punishment food is on the menu in the most unlikely places and is often labeled vegan. Usually, it’s soggy eggplant or limp portobello mushrooms, which are much easier to get into your mouth than my elegant pea vine salad was.

avacado dinner saladToday we are on our way home, where we will indulge in budget-friendly home-cooked meals and other economies for a few weeks to make up for this splurge.

And next Monday, here on Life in the Realm of Fantasy, we will delve into some of my favorite books and see how the authors employed themes to emphasize atmosphere and unite the threads of their stories.


Credits and Attributions:

Baby Pram, Wikimedia Commons contributors, “File:Kimball BostonDirectory 1868.png,” Wikimedia Commons, the free media repository, https://commons.wikimedia.org/w/index.php?title=File:Kimball_BostonDirectory_1868.png&oldid=463698022 (accessed June 14, 2022).

Map of Hood Canal, Wikimedia Commons contributors, “File:Locmap-hoodcanal-ss.png,” Wikimedia Commons, the free media repository, https://commons.wikimedia.org/w/index.php?title=File:Locmap-hoodcanal-ss.png&oldid=449541623 (accessed June 14, 2022).

Peas and vines, Wikimedia Commons contributors, “File:Doperwt rijserwt peulen Pisum sativum.jpg,” Wikimedia Commons, the free media repository, https://commons.wikimedia.org/w/index.php?title=File:Doperwt_rijserwt_peulen_Pisum_sativum.jpg&oldid=483824040 (accessed June 14, 2022).

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Road Trip to Human Frailty #foodie

This last weekend we drove 100 miles north to the town of Snohomish to visit our oldest daughter and her family. We left our house early to avoid the worst of traffic, so we made it two hours.

road tripLeah and Tom have no spare bedrooms until the remodel is done. So, we stayed at the Snohomish Inn, two blocks away. It’s an older place but clean.

The first thing we did on arriving in Snohomish was to go with our daughter to our favorite lunch place, Grilla Bites. They have a fantastic menu with various vegan, vegetarian, and omnivore foods.

Every diner has a lot of choices in soups and sandwiches, so no one should go home hungry. I certainly didn’t.

Then we went back to the daughter’s house and watched 2 movies I hadn’t yet seen but wanted to. Pixar’s Coco and Soul—I loved them both. The storylines were uplifting and thought-provoking, brilliant storytelling, and brilliant voice acting.

And food?  OhMaGosh!

Thanks to my son-in-law, Tom, I seriously overate this weekend. Tom’s hobby is cooking fancy, restaurant-quality foods for us, and he outdid himself. He made a deep-fried chicken fillet and poutine for the omnivores, and a lovely meal for me, with plenty of his amazing homemade French fries. (Chips to you in the UK.)

Whether for the lone vegan (me) or the omnivores, everything was plated beautifully and tasted even better.

Tom's avocado Toast for the vegan mother-in-lawSunday morning began with the best avocado toast I’ve ever had. Everyone who knows me has heard how much I love that particular dish. Tom’s version is incredibly simple: a good bread, toasted and topped with mashed avocado, chopped walnuts sprinkled over the top, and a teensy drizzle of honey. It sounds odd, but wow. That was a divine, filling breakfast. The picture I took doesn’t do it justice.

After leaving Snohomish, we stopped in Bothell to visit our younger son. We met for lunch at the Beardslee Public House. They had several tasty-looking options for me, but the vegan Benedict was my choice. Even though I don’t do hollandaise sauce, I didn’t miss it because the charred avocado, spinach, and tomato were grilled perfectly. Paired with the pub’s signature russet potato hash, it was delicious.

So, while I didn’t get much writing done, we had a great weekend.

One of the good things about living here in the Pacific Northwest is the number of restaurants that also provide a variety of plant-based options for diners of all persuasions. I especially appreciate those chefs who care about all the people who might enter their premises. They don’t lump gluten-free and vegan into one carelessly planned, slightly bland, punishment meal.

Taste is a primary sensory experience, as is texture. I’m vegan, but every person has foods they will or won’t eat. They have good logical reasons behind those choices. Some people are strictly kosher, and others are halal. Others are vegetarian, and still others are omnivores. Every culture has standards of cleanliness and what food is fit for consumption–something you can work into your worldbuilding.

We can’t judge others by our standards, even though that is a time-honored human frailty. My son-in-law loves me, and he gets it. A simple dish like avocado toast goes a long way toward making me a happy diner!

So, what other human frailties did I deal with this week? I’ve been using Excel since 1993 and it still finds ways to aggravate me.

Somehow, Excel got crazy with the word “of” in my World of Neveyah glossary (covering 7 books). It replaced every instance of “of” in column D with random words drawn from the explanations in Column C. Two hours wasted, laughing and trying to straighten it out. Fortunately, it was only fifty or so words out of over 400.

Every time I ran across a new blooper, it cracked me up.

I have no idea how such a weird merge happened, but it was hilarious. It has to be some inadvertent thing I did when pasting a new section into it. I somehow merged column C and column D when I right-clicked to paste the new page of words and meanings. Unaware of that, I sorted the page alphabetically, which mixed the wonky errors all through the entire list.

It’s straightened out now, but it the fact it was only the word “of” that was replaced made me laugh so hard my husband thought I was nuts. See the screenshot below–every time I see this image, I can’t help laughing.

screenshot of Excel stupidnessAnd as a final twist to the craziness–we were finally getting ready for sleep in our hotel room, both of us tired but feeling good about our day. All our toiletries were in a small, dark zipper-bag.

I can only say from personal experience – hydrocortisone cream does not make a good toothpaste.

That is all I have to say on that subject.

And so my friends, may you eat well, write what you feel passion for, and laugh every chance you can.

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A sense of time and place #amwriting

Clementine’s Astoria Bed & Breakfast Street View

Last week my husband and I had an opportunity to stay at a B&B in Astoria, one of our favorite towns. We were unsure what to think when we arrived at the curb before Clementine’s Bed and Breakfast. I was a tad surprised to find that the stairs to the front door appear to rise as vertically as a ladder. This first photograph was taken at street level, so you can see how steep the climb to the front door is.

Grandma had trouble climbing them. Yes, the steep steps were daunting for us old folks, but once we were registered, we were shown the gentler way in through the pleasant, lush garden, which completely bypasses the two-story climb out front.

Our room was a soothing, pleasant retreat called the Garden Room.

Yvonne, the innkeeper, and her spouse, Stephen, were absolutely wonderful hosts. Generous with wine, Perrier, and snacks, these two go out of their way to make sure their guests feel like members of the family.

While I sat in the comfortable front parlor, listening to Stephen perform his incredible and original compositions on the baby-grand piano, I realized the owner had gone to a lot of trouble to create a sense of place, a certain ambiance of Old Time Comfort.

I looked around, seeing a relaxing Victorian home that feels as if it’s being lived in by many generations of a single family. Established in 1993, Clementine’s looks as if it evolved gradually over many generations—although it did not.

White Hydrangea

In the early 90s, the house was in danger of being torn down. It was built in 1888 By William Ross and is one of the oldest houses in Astoria. The original owners were long since gone, and it had fallen into disrepair. The new owners put a lot of work and thought into the restoration of the old mansion, and it really paid off. They named the inn after the original owner’s wife, Clementine Ross.

That is a case of using the appropriate name to give the visitor a sense of time and place. I stumbled across the name when searching for places to stay in Astoria, and immediately it evoked a Victorian aura and made me curious.

This is a lesson writers should learn. When we name our characters, we have the opportunity to convey a great deal of information without resorting to explanations. (But please, keep the names pronounceable.)

The owner/decorator achieved a feeling of tradition and continuity the same way we achieve a sense of place and familiarity in our writing. She used layers, small, deft touches. She had a good sense of what is too much detail, as she stopped adding to it once the atmosphere was established, quitting well before it turned into a Victorian parody.

The front parlor is a quiet, restful room. Victorian-era style transitions to Edwardian in terms of furniture; and both eras coexist well with pieces from more recent times, the nineteen-forties, and later. This offers the visual feeling of being a guest in someone’s old family home.

Again, the atmosphere is created on the surface level, with the large comfortable settees and the huge, gentle cat named Bruno, a Maine Coon, who belongs to the inn.

But it is also created in subliminal ways.

Smaller visuals, things that guests subconsciously absorb in the first glance set the scene. A few old-fashioned doilies placed here or there protect the antique tables; not too many doilies, but just enough. The front parlor is decorated with carefully placed objects, many that seem to hail from the far-east, impressing the maritime history of Astoria upon the visitor.

The walls are hung with antique framed pictures and hand-embroidered samplers, their homey simplicity lending truth to the atmosphere of a seafaring family’s long-established prosperity and comfort.

It was easy to believe we were visiting the family home of a long-lost relative, sharing an evening of music and conversation. Yvonne’s talent for making her guests feel both welcome and cared for is without peer.

Clementine’s Dahlia Garden

She and Stephen served a wonderful multi course family-style breakfast, providing well for six sets of guests and going far out of their way to serve me—the vegan who has become a little cynical about dining away from home. I felt as if my company was wanted at the breakfast table, instead of the usual “oh, dear God—she thinks she’s a vegan” attitude that is usually directed my way.

Greg and I like to stay at bed and breakfasts for the same reasons we select certain books. Sometimes we’re looking for something different from the usual chain hotels; something outside established genres. We want to visit a place with a story and have a little adventure. We also want good food and a friendly welcome from people who feel like they could be close friends. Clementine’s more than satisfied us on all accounts.

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St Albans… ‘render unto Caesar’

Photographer and author, Sue Vincent, takes us on a journey through British history via the architecture of St. Albans. It is in this village where the real influence of the Romans can still be seen. Roman and Victorian building styles collide and create something uniquely British.

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An unexpected guide

Sue Vincent is an amazing writer and photographer. Images from her blog, Daily Echo, has kick-started my creative muse many, many times.

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Stormy Weather

Amaranthus and Savvy at the needles by haystack rock cannon beach Haystack Rock Cannon Beach ©cjjasp 2012

Amaranthus and Savvy at the needles by haystack rock cannon beach Haystack Rock Cannon Beach ©cjjasp 2012

We are on holiday in Oregon, at a little town called Cannon Beach. This is a wonderful place, famous for the rock formations and caves, and the scenery was featured in the film, The Goonies.

Even in August, the northeastern Pacific Ocean on the Oregon Coast is cold and frequently cloudy and rainy. But when the sun shines, it is amazing.

Watching the storms roll in from the safety of the porch of the condo is nothing less than awesome. The beach is uncrowded, and Amaranthus and Savvy can play to their heart’s content, running wild the way cousins have always done since time began.

Amaranthus digs bunkers, and wades waist deep in Ecola Creek where it runs into the ocean. He rides his skim-board along the edge of the ocean like a pro, using his skate-boarding skills to the max. When he steps onto the porch, he is chilled to the bone, and his 6 foot tall, 14 year-old frame is shivering. His lips are blue from the cold, and he doesn’t even have to be told to take a shower–he’s a man now. He knows what to do.

Leah and Christy Cannon Beach 2012 © cjjasp 2012

Leah and Christy Cannon Beach 2012 © cjjasp 2012

Savvy is bright-eyed and deeply interested in creating marvelous sculptures of sand, just like her mother, my daughter Christy and her Aunty Leah. All our children were keen sandcastle engineers! The girl also rides her skim-board and stays out until she is blue from the cold.

It’s a family tradition.

Savannah is 11 and she’s a girl, so she also doesn’t have to be told to warm up. She wants only to sit in the Jacuzzi when she finally has to abandon her sand castles.

Sandcastle Sam 2010

Sandcastle Sam 2010

Nephew Samuel is 16, and is fixated on riding his bike the length of the beach, from Rockaway Point to Ecola Creek as many times as he can fit into the vacation. He is also a sand castle excavator, bringing spades, a pick-axe and many other large implements for proper excavation. No matter how cold, blue and near death from hypothermia Sam is, he won’t take any advice on how to get warmed up, preferring to sit in a corner looking like death-warmed-over. Did I mention Sam is 16?

Rockaway Beach © cjjasp 2013

Rockaway Beach © cjjasp 2013

This year I’m here resting up, recovering from my surgery, and writing intense scenes for the revised version of Julian Lackland’s story. This is the perfect environment for me, and with everyone else checking out the caves on Rockaway Beach and trudging down to Haystack Rock, I have the perfect combination of peace, quiet and beautiful scenery to motivate me. Throughout the rest of the year I live for this week of writer’s paradise.

Local legend says Ursula K. Le Guin spends time writing here in Cannon Beach, which seems right since she lives in Portland, 1 hour and 45 minutes away. I know that this place inspires me more than any other place we go.

The Needles at Cannon Beach ©cjjasp 2013

The Needles at Cannon Beach ©cjjasp 2013

The weather is frequently awful, but we know it, and we plan for it. But there will be two days of glorious skies of a blue impossible to adequately describe.

The moods of the Pacific Ocean are anything but peaceful. It is a wild, beautiful thing, that is never the same two days running.  The waves crashing against the sea stacks and  the cries of the sea birds combine with the wind to clear my mind, and at last I am free to just write.

Haystack_rock_monochrome

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