I got my first real taste of this when I helped others edit their fanfiction in a process called "beta-ing". This is really just having someone read and review your writing, but they call it this in the fanfiction world. I love doing it for others and having others do it for me. Even when I've written something I think is good, the chance to make it better is both challenging and exciting to me. I think one of the things about NaNoWriMo that will be most insanity provoking for me is the no editing thing. To have no time for clean-up or meaningful feedback might push me over the edge.
I got a few ideas on the drive home - yeah! I think I have decided on my heroine's name - one I thought I made up, but apparently someone else did too as there is a dragon drawing by that name at Elfwood.com. Anyway, I am going to try and write the required number of words everyday between now and the 1st, to see if I can get myself used to it. Not on The Novel of course, but this and other stuff.
I am sick. Sniffling, sneezing, coughing, stuffy-head, nasty cold sick. I thought I was better, but then yesterday it hit me again with a vengeance. The rest of the family seems fine - thank heavens - but I am wishing for a nice, warm, dark cave to crawl into for a few days. Instead I have 4am feedings and a 4 year old who wakes up at the crack of dawn, followed by her baby brother. Please, let them not get sick. I don't think I could handle it this week.
I do have to say how appreciative I am that they wake up exuberantly - it's hard to be unhappy, regardless of how I feel physically, when I am awoken by two blissfully cheerful cherubs. Even with the hard moments, I truly do delight in my children. I can't imagine a better thing than having them.
Allie asked for the Overnight Butterscotch Buns recipe, so I thought I'd share it with everyone. It has a different actual name, that is just what I call them.
~BUTTERSCOTCH BUNDT PAN ROLLS
~18 to 20 Rhodes frozen rolls
1 (3 oz.) pkg. butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter
~Arrange frozen rolls in a greased Bundt pan. Sprinkle pudding, brown sugar and pecans over rolls. Drizzle butter over all. Cover with damp towel and let rise overnight or about 12 hours. Bake at 350 degrees for 30 minutes. Cool 10 to 20 minutes before inverting to a serving plate.
Lara's note: We have theorized that this recipe what could be made with any flavor of pudding and add-ins.