God help me; I’ve started to edit.
Writing a book is a very interesting undertaking. From the time when I was six years old, I’ve wanted to be an author and now I can finally say that “I write for a living”….but DANG….it’s HARD!!!!! I may get to work at home and do things on my own schedule, but at the end of the day, it takes a ton of discipline and perseverance…..not to mention Barnes and Noble owns my soul. No big deal.
Writing a book also sort of makes me feel like I’m back in college again, working on a really long paper for a crazy professor. I sort of like that part though, and the part that says I can wear my ratty freshman year sweatpants and sorority t-shirts from ’03 while I work. However, like college, writing also means procrastination.
While twittering my thumbs on my laptop, I decided I NEEDED Lindsay’s carrot cake cupcakes. Yep, I needed carrot cake and nothing else would possibly do. Good thing they are vegan, whole wheat and fat free, right Lindsay?! 🙂 I pretty much had all the ingredients on hand and instead of making cream cheese frosting to go on top, I worked these Katie-style, with a healthy slathering of coconut butter. Man, these were good. I like them cold, right out of the fridge the best!
And for dinner I kept it real with a two egg omelet with hummus and sriracha, millet bread with earth balance and jam and some blackberries.
Plus another cupcake and coconut butter…..hey, they’re healthy!!
Two hours later and the first 25 pages are edited and revised. Tomorrow I’m meeting with a fellow writer in the area for a little workshop and that should help a bunch, too. My deadline is loooooming!