I wrote a book!

My book DELETED was published on Jan. 7, 2020. Right now it is available on Amazon and at Immortal Works.

On my launch day I did a fun interview live on Instagram with Author Karin Biggs. I hoped to post the interview here but we lost it. So we’ll just haver to make to do with my written answers. (I promise I’m much more charming in person.)

Karin: Tell us a little bit about who you are and how you became a writer.

Me: I always wanted to be a writer, probably since kindergarten. As a child I wrote plays for the neighborhood kids. I was obsessed with my plays. I would sell my toys to earn enough money to buy 2x4s to build scenery. In high school I was the editor of the newspaper and the literary magazine. But sometime around college the dream to write fiction seemed too big and unrealistic and I set it aside to study journalism. After quitting work as reporter to raise my children, I would scribble away on my fiction in my spare time. But it took me forever to finish my first book—and even then it wasn’t that good. But then I wrote another and another and the dream of being a writer seemed possible.

Karin: What is DELETED about?

Me: It’s set in the near future and it’s about some college kids (with the help of an older sister) who figure out how to hack into other people’s memories. But then someone starts messing with their memories. There’s a lot of action and romance and quite a bit of science and philosophy.

Karin: When did you start writing DELETED and what sparked the idea for the book?

Me: I started it November 2011. I started querying agents in 2013. Needless to say, the road to publication was long and discouraging.

The idea for the book came from a life-long habit of accidentally saying rude things. My family even has a term for it: “Ruthisms.” A Ruthism is a compliment that somehow is more of an insult. So many nights I lay on my pillow thinking of all the dumb things I’ve said or done during the day, wishing I could erase them. I still do that.

Karin: How many drafts did you write? Did you have CP’s, editor, writing group?

Me: I honestly can’t say how many drafts. I don’t think I want to know. I would guess 15-20. I wrote this book in so many POVs, tenses, different starting points, you name it. I wrote the first three drafts without a writing group. Then I joined SCBWI and found my writing group. And, wow, they were such a big help. A writing group is the sweet spot for criticism. Your friends might be too nice. Your family can be too harsh. Only a writer who knows just how hard it is to write a book can give the right amount of criticism. As a side note, most of my original writing group came to my first launch party. It meant so much to have them there.

Karin: What is your publishing story? (Did you do any pitch contests, querying, conferences, etc.)

Me: This is a long and arduous story. I’ll try to keep it brief. Started querying Nov. 2013. Lots of close calls with agents a lot more rejections. This went on for six years—six years!— until at the very beginning December 2018, I got another form rejection. And I don’t know why; but it just broke me. I called a writer friend sobbing and she gave me a great piece of advice. Some books do better with small publishers than agents. The next day I entered the PitMad contest. I received two requests both from small publishers. In a month I signed my contract with Immortal Works. If you want the longer more tear-filled version of this story read this blog post.

Karin: Are any of your characters inspired by real people?

Me: Yes! Mollie the perfect housewife who figures out to hack into her husband’s memories is based off of my friend Mollie. She is both a computer engineer and a mini Martha Stewart. Such a fun combination—I had to put it in a book. After I wrote the book, I sent her a copy to see if it was okay that I stole her name. She loved it and has been one of my biggest fans.

Karin: What was your favorite scene to write?

Me: I loved writing the scenes where I had to use imagery to explain the brain and memory. I love the image of the brain as a universe. Which works because fun fact: the brain has as many neurons as the Milky Way has stars. Think about that! We all have a galaxy in our heads.

Karin: What was the most challenging scene to write?

Me: Kissing scenes. They are tricky and hard to get just right. Because they are really important but easy to get wrong. My husband who is not in it for the mush was always saying, “There’s too much kissing!” My editor asked me for more. I think I found the right balance. I do think my husband liked it when I asked him to practice kissing with him whenever I was trying to figure out hand placement and stuff.

Karin: What advice do you have for aspiring authors?

Me: I think I’ve given a lot of it in this interview.

1. Join a writing group 2. Don’t give up! 3. Maybe give small publishers a try.

Karin: What’s next for you?

Me: I’ve outlined and started a sequel for DELETED. I’ve written a romantic comedy. I’m hoping to publish. I’ve also outlined seven other books I want to write, ranging from Rom Com to fantasy to historical fiction. So a lot more writing!

2018 Slideshow

All together at church the Sunday after Christmas. This happens so rarely now we had to take a picture.

It's been a few years but after a little bit of begging from my daughters, I got my act together and created a family slideshow.

I'm glad I did because I completely loved spending the last few days of 2018 sorting through family photos and looking back at how many fun and wonderful things and a few hard things (Bill was in a biking accident--he's fine now, thank you) happened in the last year.

It was a really good year, but I have a feeling 2019 will be even better.

In case  you want to watch slideshows from previous years, you can see them here:
2009 2011 2012  2014

Gingerbread (Cake)

This morning I woke feeling daunted about all I have to do the next few weeks to get ready for Christmas. My next thought was what could  I possibly make for breakfast? You see we arrived home late last night after an eventful drive home from Thanksgiving spent near Zion National Park. After a glorious family hike Friday night, we hit a deer, rending our battered mini-van unfit for the long drive home. So Saturday before setting out across the Mojave desert we bought a new mini-van.  Despite all the nifty features of our new car, we are mourning a little for Martha. She was a hardworking car that carried us on countless adventures. As Bill said, "It feels like we left a child behind in St. George." (We actually did leave Zoey behind to go back to Logan for school and that may be the real reason for our glumness.)

This morning I woke to a depressing fridge: a nearly empty carton of sour milk, some hot dogs,  cream, eggs and celery. I couldn't find any fresh fruit. While I was trying to think of a good egg and hot dog breakfast, I remembered a bag of apples we hauled to and from southern Utah. And then I knew what to make: gingerbread and applesauce, the ultimate comfort breakfast and the perfect way to welcome the Christmas season. The smell of simmering apple sauce and baking gingerbread creates instant holiday cheer. Will came down and started playing Christmas songs while I baked. And I felt my Grinch-y heart swell three sizes too big.






Gingerbread (cake)

1/2 cup butter
1/2 cup sugar
1 cup molasses

1 teaspoon cinnamon
1 teaspoon ginger
2 cups flour

2 teaspoons soda in one cup boiling water*

2 well-beaten eggs

Cream butter and sugar; add molasses.  Add flour and spices (If you want to be fancy you can sift them together.)  Stir in the boiling water and soda. Mix until smooth. Add the eggs. This mixture will be thin. Pour into a greased 9x13 pan. Bake at 350 for 30-35 minutes.

Serve with chunky apple sauce and whipped cream.

*Pro tip.  I always pour the boiling water into the same measuring glass I used for the molasses.  This way I get every last yummy drop of molasses. Also, the watered-down molasses combined with soda creates a fun fizzy effect.

Chunky Apple Sauce

6-10 apples preferable a mix of Granny Smith with a sweeter red apple (i.e. McIntosh, Gala of Fuji)
Cinnamon Sugar

Peel and chop apples to 1-2 inch chunks. Put in a sauce pot. Cover with water. Cook at medium heat occasionally stirring. When apples become soften taste to decide how much cinnamon sugar to add (sometimes you won't need any.) After adding sugar, cook a little longer.

Any-Fruit Crumble Cake

After pie crust, this is probably my most requested recipe  Any-fruit Crumble Cake is the Mitchell family Sunday morning, guests are in town, it's somebody's birthday, let's make an ordinary day special go-to recipe. It's a variation on the Any-Fruit Coffee Cake recipe from the Better Homes and Gardens New Cookbook circa 1995 (the year Bill and I were married.) I've basically doubled the recipe and tripled the fruit. We call it crumble cake because for years every time I offered Bill a slice of coffee cake, he'd make this lame joke, "You mean crumble cake, we don't drink coffee."  Ha Ha! Much to my chagrin the name has stuck.  And now even I call it crumble cake and when guests look confused I explain, "It's a coffee cake."

 I like

this recipe best with plums, it's also excellent with frozen mixed berries, tart cherries and apricots. I've been thinking about trying it with cranberries. Because of the sweetness of the streusel topping I like it best with tart fruit; but it's still pretty good with sweeter fruit such as strawberries, peaches or blueberries.

Anyhow, this morning when Will wanted to bake crumble cake and he was struggling to read my illegible alterations in the cookbook, I  decided it was long time I publish this recipe online.

Any-Fruit Crumble Cake

1. Preheat oven to 350

2. Make Fruit filling.

4-5 cups fruit or your choice chopped
1/2 cup water 

1/2 cup sugar

1/4 cup corn starch

In a sauce pan combine the fruit and water. Put on medium-high heat. In a separate small bowl whisk together the sugar and cornstarch. (This prevents corn starch lumps. If you want to be really fancy you could sift them together. When the fruit starts simmering, stir in the sugar/cornstarch mixture. Stir till combined. Continue cooking until the cornstarch and sugar completely dissolve and the fruit thickens slightly. Usually just a couple minutes. Turn off the  stove.

3. Make the cake.

1 cup sugar
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 stick (8 oz.) butter
2 beaten eggs (let's be honest I almost never beat them and it turns out great.)
1 cup buttermilk
1 teaspoon vanilla

In a mixer with a paddle attachment combine sugar, flour, baking powder and baking soda. Stir till combined. Add a stick of butter. It will mix faster if you coarsely chop it up. When the butter is mixed in so that the biggest chunks are about pea-sized as the buttermilk, eggs and vanilla. The dough will be thick somewhere between cake batter and biscuit dough.

Spread at least half maybe a little more of the batter until the bottom of the 9X13 pan is covered. Then pour the fruit mixture onto it.  Drop the remaining batter on the fruit in small mounds.

4. Make the streusel topping

1/4 cup butter room temp
1/2 cup sugar
1/2 cup flour

Combine the butter flour and sugar in same mixer with the same paddle that you stirred the cake batter and don't bother cleaning it. The remnants of cake batter only improve the streusel. Sprinkle streusel on top of the cake. And bake 45 minutes to an hour. The time really depends on the juiciness of the fruit.

Let sit for about 15 min before serving.

The Ulitmate Pie Crust Recipe

Today is the day I make pies for Thanksgiving. This time of year I usually get a few calls or a texts from friends and family asking me for my pie crust recipe. I know it by heart and I love the chance to catch up with everyone. But I’ve had lots of requests that I write it down somewhere, which is kind of a good idea because I don’t actually have it written anywhere. The original recipe came from a December issue of Fine Cooking (love that magazine) sometime around the year 2000 but I’ve long lost my copy. I don’t know how far I’ve veered from the original recipe in the last 15 years, but I don’t really care because this recipe always delivers.

Is there a better pie crust out there? Possibly. But there isn’t a tastier, flakier crust that’s this easy to make. This recipe is so forgiving. You can use a KitchenAid mixer or your hands, use salted or unsalted butter, add sugar or leave it out. Even if you over mix, it always turns out fabulous.

Double Crust Recipe

2 ¼ cups flour

¼ cup sugar

½ teaspoon salt

2 Sticks cold butter (cut into 1 inch cubes)

¼  cup ice water

Okay, for all you experienced bakers that’s probably all you need. Go make pie!

Now for the rest of you, here’s the step by step instructions.

1.     Mix flour, sugar and salt together in a KitchenAid Mixer with paddle attachment (or whisk dry ingredients in a bowl. You could be all fancy and sift them but it’s not necessary.)  If you are making a savory pie like quiche, you may choose to leaves the sugar out. I usually do. But if you a new to handling pie crust you may want to keep the sugar in because it really makes the dough more manageable and sugar isn’t overpowering. Some people prefer a slightly sweet crust.

2.      Add COLD butter This is the only slightly fussy part of this pie recipe. It works so much better if the butter is COLD. That said, I’ve made it with room temperature butter and it still makes a pretty decent crust. But it’s so much easier to work with if the butter is COLD. Also, I’m certain the original recipe called for unsalted butter but it doesn’t really matter much. If I only have salted butter on had I just decrease the salt. (To tell the truth I often forget the salt. It is better with salt but even without salt this crust is superior to 94% of crust out there.) But you must use butter! To make this recipe with anything other than butter would be a travesty. If you do something so foolish please don’t expect it to taste good. (I know there are legions of misguided souls who believe Crisco or lard make a flakier crust but the gains in flakiness do not make up for the significant loss in flavor.)

3.     Mix the butter in until the largest bits are about pea size. (or mix in by hand.)

Honestly, I think hand mixing makes the most delectable pie crust. But it’s kind of messy and takes more time. I only use my hands when I’m at a VRBO without a good mixer. I used to own a pastry cutter but really hands works so much better.

4.     Add ice cold water.

5.     Mix until dough forms a ball.

6.     Divide ball in two.

7.     Form dough into round disks. This is another place inexperienced pie makers mess up. Make sure your disk has smooth edges. Because when you roll it out even a pretty small dent can turn into a big split.

8.     Roll out dough. Everyone has their favorite way to roll out pie crust. This is mine: a tea cloth, a wooden rolling pin and a flour shaker.

I shake flour on the tea cloth and then on the dough. I rotate the disk between rolls and flip it over. Every time I flip the dough I shake more flour on. In general too much flour makes a pie crust less flaky and delicious.

But since this is such a forgiving recipe you can be fairly generous with the flour. Continue till you reach the desired diameter.

It doesn't have to be a perfect circle to work.

9.     Fold crust in half and transfer to pie tin.  If for some reason your crust is too sticky, you can use the tea towel to transfer the crust. Just flip it over on top of the pie tin. Sorry, I don't have a picture of this method but it has saved me many times.

10. Unfold and crimp the edges by hand.

11. Freeze the crust for later use or at the very least let it chill in the fridge or freezer while you prepare the filling.

12. Bake the pie according to directions. 

Happy Thanksgiving!

Quick Update and Pumpkin Muffin Recipe

Hey! What do you know we are still alive and well! 

Since I last posted Lizzy got into BYU and moved to Provo, John started middle school, (Zoey and Will same old, same old-high school and elementary) we moved out of our house for a major remodel, Lizzy got a mission call to Bolivia, BOLIVIA!, our roof has been torn off our and a new beautiful sloped roof built in its place and we are all just hoping we can move back into our house by the holidays.

Before Lizzy went to college she asked if I could put all of my recipes on the family blog so she could easily access them. Obviously, that didn't happen. But now I have a little more than a year to reach that goal and I'm going to make it happen. 

Since it's October let's start with a family favorite: pumpkin muffins. I know to a lot of people these are my pumpkin muffins but I actually got the recipe from Mary Purser (the source of many delicious recipes) when we lived in the Dallas. I can’t say how many batches of pumpkin muffins I’ve made in the past ten years. My kids never tire of them. (Let’s face it they’re basically cookies for breakfast.) I almost always make them in mini muffin tins. I think they taste better this way and there’s more to share.  John always asks for extra to give to friends at school.

Pumpkin Muffins

Combine:

• 3 cups sugar (yep, you read that right. Nutritionally, these are more like cookies.)
• 1 cup oil
• 1 can pumpkin (15 oz.)
• 4 eggs

Dissolve and add to above

• 2 teaspoons soda in
• 2/3 cup water

Combine in separate bowl and then mix in above:

• 3 1/2 cups flour (can do up to two cups with wheat flour)
• 1 teaspoons baking powder
• 2 teaspoons salt
• 1/2 teaspoons cloves
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice

Then mix in:

• 1 cup semi-sweet chocolate chips (or more than one cup)

Spoon batter into mini muffin pans coated generously with cooking spray. (You could be boring and put them in a regular tin or mini loafs, just be sure to adjust the baking time.)

Bake at 350º for 15-17 minutes.

This makes A LOT of muffins. You may want to refrigerate or freeze leftover batter. The batter lasts in the fridge up to a week and in the freezer for several months.

2014 Slideshow

I woke up New Year's Day a little sad. 2015 is the year Lizzy graduates from high school and leaves for college. It's hard for a mom to be excited about her oldest moving away from home, especially when the child is as delightful and helpful as Lizzy.  Putting together our annual slideshow was a sort a therapy for me.  2014 was a really good year.





At the end of the day, I watched Lizzy's vlog and saw how much she's looking forward to this year and felt kind of selfish. Having her leave home will be bittersweet but like her, I have high hopes for 2015.  Happy New Year!