Isn’t that the most beautiful number?
Since you are dying of curiosity about what makes this number very significant, I will tell you.
It is the number of words I have written on my novel.
Yes, now that I am well into Week Two and have broken the 15,000 mark, I feel it is safe to announce to the world that I am writing a novel. I began it, at least this version of it and with this level of seriousness, on October 1 as part of a challenge to myself to complete a novel in a month.
Some of you have heard of NaNoWriMo (National Novel Writing Month) and know that the official month for doing it is November. I couldn’t wait that long. And besides, I wanted to relax and rejoice over the holidays. So I committed to writing 1,667 words per day for each day of October. At this point I figure that I have done it this far and survived so I am most likely going to finish. So I am going public.
It is way exhilarating, I tell you.
And it is having other effects. I am experiencing lots of ideas for other things I want to write, and having to put scribble down notes for later down the road when I’ve got this vulture off my back. But I like the increase in messages from my subconscious that comes when I am committed to writing every day. As I recall, this happened to me also when I was doing the poem-a-day-for-thirty-days project in the spring.
Anyway, while my mind is occupied elsewhere, I’ll leave you with a little fall recipe. Fall is the time when I start getting excited about baking and cooking again. Here’s my first fall treat. I got this recipe (which was very popular at a recent AML Board meeting, BTW) years ago from my probably-oldest friend and loyal blog reader, Marjorie. (Not to imply that you are the oldest of my friends, Marj. But maybe the friendliest.)
Marjorie’s Apple Cake
1 c. sugar
¼ c. shortening (I melted it)
1 ½ c. grated apple
1 c. flour
¾ t. cinnamon
¾ t. nutmeg
1 t. soda
½ c. nuts (optional and let me tell you they would NEVER go into a cake of mine)
Bake in ungreased 8” square pan at 350 for 30 minutes. Serve topped with butter sauce.
1 square butter (1/2 c.)
½ c. sugar (I usually do a little less)
½ c. canned milk
Heat in saucepan until thickened but don’t boil (abt. 10 minutes). Add ½ t. vanilla and a dash of nutmeg.
This would be the perfect treat for me to make for Angela, who, I must be allowed to brag on her behalf, JUST WON $500 IN A FICTION CONTEST!!!! But I am too consumed with envy to bake her anything today. Besides, she should be BUYING ME A TREAT since she is so wealthy now. (Congrats, Angie.)
p.s. Speaking of fall recipes, if you're reading this, Aunt Joanie, I've GOT to have your recipe for zucchini cake. That was so divine. I'm sorry for eating all of it. But not really.