I am almost finished with edits on book 2. Maybe this weekend? It’s taking longer than planned because 1) work has ramped up lately (thank the Lord) and 2) according to my latest tally, I have added 11,000 words since my first draft! Hooray!
And I’m encouraged because my critique partner didn’t show me huge chunks to delete this time 🙂
Can I just tell you how amazing my critique partners are? There have been a lot of blog posts circulating about the importance of a writing community. I love and appreciate the people on my team. Can’t thank God enough for working things the way He did. I need to write about it. I need to write about a lot of things! With these edits under my belt, you can expect to see a lot more of me around here. I have lots to share.
Before I go, I’m going to share a delicious dinner recipe for you to make this week. After all, it is…
Last night, I made RealSimple’s Roasted Tomatoes with Feta and Shrimp for the second time.
It was relatively easy and quick to make with bright lemon, sweet roasted tomatoes, tangy feta cheese, and juicy shrimp. I subbed basil for the parsley, and it was just as divine as the first time I made it. The ingredients were fresh, which I think was key! Okay, so maybe I ran to the grocery store last-minute to whip up something for dinner. But it must have been delicious or my toddler wouldn’t have done this:
My recommendations: on the last step, don’t leave it in the oven quite as long so the shrimp don’t get overcooked. Remove it from the heat with the shrimp get pink and curl into a C shape. Oh, and you’re going to want to make sure you have lots of crusty bread for serving. You will want to sop up the scrumptious juices on the bottom of your baking dish. Trust me.
As always, enjoy with someone you love!