SALT & STORM is off to copy edits! Confetti storm!
I've been working like crazy getting my edits in all summer, and it's been stressful, frustrating, amazing, and fun (usually all at once). I am immensely proud of this little novel, and I'm so grateful to my amazing editor, Bethany, for her questions, comments, and encouragements.
Sooo, what now??? Actually, I'm not sure! For the first time in a long time, SALT & STORM is no longer occupying a big part of my brain, and I get to dust off my "Things To Do" checklist from earlier in the summer, a list which includes such gems as:
- build a DIY dog bed for Abby
- finish Abby's Halloween costume
- bake an apple cider doughnut cake
- update the chalkboard wall
- finish my summer reading
- nap. DEAR GOD, nap.
It's going to be an exciting fall!
Also on the list: now that I have more free time, I'm going to be sharing more about me, my writing, and the world of SALT & STORM here on the blog. I have big ideas: some author interviews, maybe a few giveaways, a write-a-long or two. And I'd like to share with you some of the things in my life that I love, outside of books.
Let's get started with a fall favorite in my house: DIY pumpkin-spice latte. Because I am, actually, the luckiest girl in the world, Dave (aka "the husband") kept me in PSLs throughout the edits crunch. Here's the recipe we use, from the kitchn , and enjoy!:
Pumpkin Spice LatteMakes 1 to 2 servings
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
1 to 2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
Whipped cream, to garnish
In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it — just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.