Whilst I read for enjoyment, I also read to learn about good writing practices. I read, to see how to good writers write successfully. I read fiction to learn from good novelists. Much but not all of my enjoyment of a novel, comes trying to figure out how the author did it.
MEANINGS ARE IMPORTANT.
As a reader, I like to know Why? What? How? When? Where? etc.
What I mean is, that I like to know the REASON a character does what he does, behaves how s/he behaves. The Meaning? Any possible Reason. I think that the writer owes it to me, if I am spending my time to read the book.
Yes, I like a good story, but I prefer one that does not leave me for a long time. I want one that has had an effect on my mind long after I have read the book.
I want to be able to say : -
"Oh yes, now I know why he likes cooking, and touches food the way he does on TV"
....or, "Oh! Now I understand that he is an angry man because ...."
or, "That's why he's so pernickety about his clothing."
These reasons and meanings help me to see life through the eyes of the character. It helps me to empathize with him or her. It helps me to like, or understand behaviours, when necessary.
This is why I like to write this into my own writing. Because as a reader, I long for the writer to let me into the minds and lives of the characters. Without it, I feel the writing is empty.
About Me
- Marilyn Rodwell
- The Wedding Drums - my novel set in an early 20C village in Trinidad is almost here. Two young girls, Amina and Sumati plot to escape their arranged marriages and plan to live life following their own dreams. But Sumati falls in love and runs away, putting Amina's plans in jeopardy. Neither of them bank on what is in store for them. Soon they face the adult world of scheming men, corruption, prostitution and violence, and life in the village will never be the same again.
Thursday, 30 December 2010
Tuesday, 28 December 2010
IMAGINATION
My imagination is poor....which is a difficult for writing fiction...and more difficult to admit to it in my blog. Sounds an impossible situation! Mainly, it is poor, if I am to just create a world out of nothing, nowhere I'd ever been, seen or heard of, with people or beings, doing things I have never thought of or heard of. I suppose I could probably force a little imagination, but not enough for a whole book.
I find though, that I am better if I can start from a place, person or situation, that I do know, have heard of or have become interested in. What I have found, is that once I have begun writing, imagination becomes alive. And the most curious thing can happen, when a character that I have created, takes over, and begins to do things or say things, that were not in my plot or in my head.
It is like being taken over by aliens, because it is a feeling of losing control...not always in a bad way, but in a magical way. I let it happen, and continue to write, led by the voice of the character. When I am finished, I will re-read it, and decide whether to cut it, or parts of it, or keep it. But this is not always easy, because I always wonder if the voice of the character should be kept instead of my own voice, which could sound stilted and unnatural in comparison.
I am writing the prequel of Deep in the Cocoa, which is the second of the Cocoa Trilogy, and I have found that throughout, my imagination has certainly been sparked on many occasions, from the humdrum of reality of the historical elements in the story... although not all the historical elements are humdrum. Some of it is horrific, some of it scary, some of it quite unpleasant. Too much is the latter. And I have had to use my imagination to create the pleasant from the horror.
This Christmas morning, my son asked his girlfriend of 7 years to marry him. It was a long awaited event...especially by the girlfriend. But it is because he wanted everything perfect. The perfect ring, and the perfect timing, when she was not expecting it. I think it got the desired result. Of that I am sure. Now, because I have a poor imagination, I am thinking, that this could be the perfect launchpad for me to write a romantic novel. In fact, it could be the perfect romance. But I am still struggling to write romance. Every time I begin, my hero or heroine goes off and does something that I cannot get them out of easily. But I will not let it deter me. I will continue to try. Whether the engagement will be the beginning or the end of the novel, I don't know. But I won't let it go to waste.
As it is said, don't look a gift horse in the mouth. I ought to take advantage of this opportunity...
Hope you had a Merry Christmas.
Best Wishes
Marilyn xx
Sunday, 14 November 2010
Romantic Novelists Association (RNA) Chapter Meeting, Birmingham
 |
| Barbara, Frances, Nancy, Annie, Sally and Anne. On Library steps before lunch. |
We usually meet on the steps of the Birmingham Library at 12 midday and proceed across to the Birmingham Museum and Art Gallery for lunch, which usually lasts just over 2 hours. We had such a fine time chatting away this Saturday, so much so, that most of us left at 3pm!
 |
| After our lunch at the BMAG |
Happy writing to all writers!
Bye for now
Marilyn xx
Friday, 12 November 2010
THE DILEMMA OF DIALECT IN DIALOGUE
I apologise for my sporadic updates lately. Since I have been involved with the Authonomy site, it has overtaken my life. I promise to do better....
ON THE QUESTION OF DIALOGUE .....
It isn't easy to become a brilliant writer of dialogue, but I continue to try.
As a reader, in order for dialogue to work for me, it has to at least propel the story - move it on - tell me something that is happening; that has happened but I didn't already know; something that might happen; indicate the reason why .... etc.
If not, it should tell me something about the character who is speaking - their personality - something about what kind of person s/he is - kind, manipulative, honest, determined, angry, assertive, etc.
I get really fed-up when writers write pages and pages of pointless dialogue, such as :
'Yes,' he said.
'Really,' she replied.
'Of course,' he continued.
And so on.
An issue that has cropped up lately, since I have posted some chapters of God on the Cocoa on Authonomy, is the question of DIALECT, speech specific to the locality. I will stress that it was ONE comment out of the 130++ positive, and very complimentary comments posted by readers. But this one made me think. The person, a Trinidadian reader, thought that the language used by the villagers in God of the Cocoa, was not accurate, and therefore the novel would not be acceptable as a novel about Trinidad.
My response to that was that the novel is set in 1919. The language spoken by the indentured Indians in Trinidad at that time, would not be understandable even by the Indians in Trinidad today, let alone by the wider English speaking readership.
The language then would have been a mixture of Bhojpuri, an Indian dialect, but mixed with Patois with some broken English words. This would in no way be understandable to my reader today. Not even a little of it. But I have sprinkled in a few words here and there to give a flavour.
My point is, that within dialogue, it is possible to indicate that the characters uses a different language, dialect or has a strong accent, without exclude the readership. I have incorporated a few Hindi words, removed some of the personal pronouns, changed some of the sentences to sound more authentic, and think that that should suffice.
If the novel was set in France, an English reader wouldn't expect the dialogue to be in French, or French dialect. One or two French words can be used, maybe, to give some authentic flavour. But not so many so as to completely baffle or lose the reader, causing them to fling the book aside.
Too much dialect in a book can be extremely annoying to the reader, whatever nationality it is. And the right level of dialect is not always easily achievable. That was a difficult lesson for me to learn. I had to write over 150,000 words before I realised that.
Interestingly, in the first book, the one which will never see the light of day, I did give a more authentic voice to some of the characters,with a strong village dialect. But even that was not realistic, because it was more present day. Still, it would not have been easily understandable to the wider English speaking reader.
If you have a point of view on this, please post me a comment! I would love to hear from you.
Some revised chapters have been posted on the Authonomy site. The address is:
http://www.authonomy.com/books/25430/god-of-the-cocoa/
Bye for now
Marilyn x
ON THE QUESTION OF DIALOGUE .....
It isn't easy to become a brilliant writer of dialogue, but I continue to try.
As a reader, in order for dialogue to work for me, it has to at least propel the story - move it on - tell me something that is happening; that has happened but I didn't already know; something that might happen; indicate the reason why .... etc.
If not, it should tell me something about the character who is speaking - their personality - something about what kind of person s/he is - kind, manipulative, honest, determined, angry, assertive, etc.
I get really fed-up when writers write pages and pages of pointless dialogue, such as :
'Yes,' he said.
'Really,' she replied.
'Of course,' he continued.
And so on.
An issue that has cropped up lately, since I have posted some chapters of God on the Cocoa on Authonomy, is the question of DIALECT, speech specific to the locality. I will stress that it was ONE comment out of the 130++ positive, and very complimentary comments posted by readers. But this one made me think. The person, a Trinidadian reader, thought that the language used by the villagers in God of the Cocoa, was not accurate, and therefore the novel would not be acceptable as a novel about Trinidad.
My response to that was that the novel is set in 1919. The language spoken by the indentured Indians in Trinidad at that time, would not be understandable even by the Indians in Trinidad today, let alone by the wider English speaking readership.
The language then would have been a mixture of Bhojpuri, an Indian dialect, but mixed with Patois with some broken English words. This would in no way be understandable to my reader today. Not even a little of it. But I have sprinkled in a few words here and there to give a flavour.
My point is, that within dialogue, it is possible to indicate that the characters uses a different language, dialect or has a strong accent, without exclude the readership. I have incorporated a few Hindi words, removed some of the personal pronouns, changed some of the sentences to sound more authentic, and think that that should suffice.
If the novel was set in France, an English reader wouldn't expect the dialogue to be in French, or French dialect. One or two French words can be used, maybe, to give some authentic flavour. But not so many so as to completely baffle or lose the reader, causing them to fling the book aside.
Too much dialect in a book can be extremely annoying to the reader, whatever nationality it is. And the right level of dialect is not always easily achievable. That was a difficult lesson for me to learn. I had to write over 150,000 words before I realised that.
Interestingly, in the first book, the one which will never see the light of day, I did give a more authentic voice to some of the characters,with a strong village dialect. But even that was not realistic, because it was more present day. Still, it would not have been easily understandable to the wider English speaking reader.
If you have a point of view on this, please post me a comment! I would love to hear from you.
Some revised chapters have been posted on the Authonomy site. The address is:
http://www.authonomy.com/books/25430/god-of-the-cocoa/
Bye for now
Marilyn x
Tuesday, 2 November 2010
FANTASTIC PUMPKIN SOUP
This has the be one of the nicest ways to have pumpkin. It is absolutely delicious. There is, or can be a kick to it, if you include hot peppers i.e. chillies. But this is not necessary. It is good for children, and you too, as it contains lots of yellow/orange veggies. It can be creamed, just mashed, or served with big lumps.
Ingredients
(serves 4-5 people - as a main meal)
1 small pumpkin, or half a large one, cubed
1 large orange sweet potato, cubed
1 large onion, chopped
1-2 cloves garlic, chopped
large handful corriander (fresh and chopped)
large handful parsley (fresh and chopped)
1 large tomato, chopped
1 small bird pepper (chilli), finely chopped
1 tablespoon fresh chopped thyme
1 organic chicken stock cube
1 tablespoon sunflower or olive oil
1 tablespoon paprika
salt to taste (seasalt)
1 litre water
(optional - chopped chunks of boiled ham or gammon)
Method
- Heat oil in a large saucepan
- fry onions till soft
- add pumpkin and fry for 2-3 mins
- add garlic, tomato, chilli, and fry fo a minute
- add half the water and let it boil for about 5 minutes
- add half the corriander, half the parsley and all the thyme
- cover and lower heat. Simmer for 10 minutes
- add sweet potato, stock cube, paprika and salt.
- turn down heat and simmer for another 15 mins
- add (ham), rest of corriander, parsley and water
- keep on low heat until cooked to taste
- mash roughly with a potato masher
Serve with warm white/brown seeded rolls
* This is not 'hot' even though it has one chilli pepper
* can be liquidised
* can be served with Creme Fraiche
Ingredients
1 small pumpkin, or half a large one, cubed
1 large orange sweet potato, cubed
1 large onion, chopped
1-2 cloves garlic, chopped
large handful corriander (fresh and chopped)
large handful parsley (fresh and chopped)
1 large tomato, chopped
1 small bird pepper (chilli), finely chopped
1 tablespoon fresh chopped thyme
1 organic chicken stock cube
1 tablespoon sunflower or olive oil
1 tablespoon paprika
salt to taste (seasalt)
1 litre water
(optional - chopped chunks of boiled ham or gammon)
Method
- Heat oil in a large saucepan
- fry onions till soft
- add pumpkin and fry for 2-3 mins
- add garlic, tomato, chilli, and fry fo a minute
- add half the water and let it boil for about 5 minutes
- add half the corriander, half the parsley and all the thyme
- cover and lower heat. Simmer for 10 minutes
- add sweet potato, stock cube, paprika and salt.
- turn down heat and simmer for another 15 mins
- add (ham), rest of corriander, parsley and water
- keep on low heat until cooked to taste
- mash roughly with a potato masher
Serve with warm white/brown seeded rolls
* This is not 'hot' even though it has one chilli pepper
* can be liquidised
* can be served with Creme Fraiche
Saturday, 23 October 2010
BEEF STEW with DUMPLINGS
Serves 4
2 hrs cooking time
Beef Stew
Ingredients
1lb cubed trimmed shin of beef or casserole beef
2 parsnips, cubed
2 sweet potatoes chopped
4 med. carrots, cubed
1 large onion
4 med. potatoes, cubed
1 handful red lentils
2-3 handfulls frozen peas
1 veg organic stock cube(Kallo)
3 cloves garlic
3 sprigs fresh chopped rosemary
sea salt and pepper to taste
2 table spoons olive oil
about 1 pint water
(optional - add chopped fresh chilli. Or, whole for a little flavour, but do not burst)
For Dumplings
half pound Self Raising (org) flour
pinch salt, and water
Add salt to flour and knead into a fairly stiff dough.
Knead for 5 mins, so that it is smooth.
Cover with a damp cloth until ready to use
Method for cooking Stew
. Use a large iron casserole pan with a lid and heat oil.
.When oil begins to smoke, put in washed beef cubes and stir quickly with a metal spoon, making sure all sides of meat are sealed. Brownish, not burnt.
. Add crushed garlic, water and rosemary, and stir
. Cover pan and lower heat and simmer for an hour, or until meat is almost softened.
. Add salt, pepper and vegetable cube.
. Add vegetables
. Make sure there is enough water. Add more if necessary.
. Add red lentils and cook for another 15 mins.
. Re-knead dough, which should have soften now, in order to consolidate.
. Pinch bits and make small balls, about 1" in diameter, and drop into the boiling stew
. Stir gently and cover
. Simmer on a very low heat for another 20 mins.
2 hrs cooking time
Beef Stew
Ingredients
1lb cubed trimmed shin of beef or casserole beef
2 parsnips, cubed
2 sweet potatoes chopped
4 med. carrots, cubed
1 large onion
4 med. potatoes, cubed
1 handful red lentils
2-3 handfulls frozen peas
1 veg organic stock cube(Kallo)
3 cloves garlic
3 sprigs fresh chopped rosemary
sea salt and pepper to taste
2 table spoons olive oil
about 1 pint water
(optional - add chopped fresh chilli. Or, whole for a little flavour, but do not burst)
For Dumplings
half pound Self Raising (org) flour
pinch salt, and water
Add salt to flour and knead into a fairly stiff dough.
Knead for 5 mins, so that it is smooth.
Cover with a damp cloth until ready to use
Method for cooking Stew
. Use a large iron casserole pan with a lid and heat oil.
.When oil begins to smoke, put in washed beef cubes and stir quickly with a metal spoon, making sure all sides of meat are sealed. Brownish, not burnt.
. Add crushed garlic, water and rosemary, and stir
. Cover pan and lower heat and simmer for an hour, or until meat is almost softened.
. Add salt, pepper and vegetable cube.
. Add vegetables
. Make sure there is enough water. Add more if necessary.
. Add red lentils and cook for another 15 mins.
. Re-knead dough, which should have soften now, in order to consolidate.
. Pinch bits and make small balls, about 1" in diameter, and drop into the boiling stew
. Stir gently and cover
. Simmer on a very low heat for another 20 mins.
Thursday, 14 October 2010
SPICED APPLE CHUTNEY
Although this is not a Caribbean Recipe, it is the one I have used for three Octobers in a row, when the apples are ripe, falling, and I feel, really, it is criminal to waste food.
This chutney has been extremely popular with family and friends who have had the delicious opportunity of tasting it. I say opportunity, because there have been times it is like gold dust. My son and his girlfriend have been known to fight over it. So when it comes to the end of stocks, I keep the last jar for them....even the last half jar!
It can be eaten with almost anything! Anything... even with a curry, as a replacement for mango chutney. It is also an accompanyment for anything cold - chicken, turkey, ham, meat pies, quiche, salads, cheese...etc.
My stepson has replaced his need for Branst... Pickle with Spiced Apple Chutney. Apparently this one is much better. It is a must have at Christmas too.
I have to admit now, that this recipe is more or less taken from Nigella Lawson ...who is not adverse to taking recipes from somebody else...so I'm passing this one on, tweeked here and there by me.
ALSO. It is a crime to waste apples. So here it is. Go make!
SPICED APPLE CHUTNEY
600g cooking apples
1 large onion
2 bird's eye red chillies
250g demerara sugar
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon sea salt
blackpepper
1 heaped tablespoon chopped or grated fresh ginger
1 teaspoon tumeric
350 mls cider vinegar
4 x 250 ml jars
Peel and roughly chop the apples.
Finely chop the onion.
Seed the chillies,, and chop them finely.
*(Use gloves, or be careful to wash hands properly before touching eyes)
Use a large heavy stainless steel pan, and place all the ingredients in.
Bring to the boil.
Lower the heat, cover and simmer for 40-60 mins, or until the mixture thickens to required thickness. If you want it not so runny, keep simmering ...it could take another hour, but do NOT allow it to stick in the pan.
Taste. If you prefer more salt, add up to another half teaspoon.
Sterilize jars. The easiest way is to wash them and place them in a tray in the oven at 180C for about 15 mins.
Allow the mixture to cool very slightly, and spoon into the jars. Close with lids, and tighten again when almost cool.
Label with date. This can be stored in a cool place, and will last for many months.
Only refridgerate when opened.
NB. Vinegar - Cider vinegar gives a more mellow flavour. But you can use Malt vinegar which gives a sharper flavour. I do a batch of each, and I have found that many people prefer the one made with Malt vinegar.
This is a very satisfying process. Enjoy.....and make another batch. Remember Christmas!
PLEASE POST ME A COMMENT TO LET ME KNOW HOW YOU GOT ON WITH THIS.
This chutney has been extremely popular with family and friends who have had the delicious opportunity of tasting it. I say opportunity, because there have been times it is like gold dust. My son and his girlfriend have been known to fight over it. So when it comes to the end of stocks, I keep the last jar for them....even the last half jar!
It can be eaten with almost anything! Anything... even with a curry, as a replacement for mango chutney. It is also an accompanyment for anything cold - chicken, turkey, ham, meat pies, quiche, salads, cheese...etc.
My stepson has replaced his need for Branst... Pickle with Spiced Apple Chutney. Apparently this one is much better. It is a must have at Christmas too.
I have to admit now, that this recipe is more or less taken from Nigella Lawson ...who is not adverse to taking recipes from somebody else...so I'm passing this one on, tweeked here and there by me.
ALSO. It is a crime to waste apples. So here it is. Go make!
SPICED APPLE CHUTNEY
600g cooking apples
1 large onion
2 bird's eye red chillies
250g demerara sugar
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon sea salt
blackpepper
1 heaped tablespoon chopped or grated fresh ginger
1 teaspoon tumeric
350 mls cider vinegar
4 x 250 ml jars
Peel and roughly chop the apples.
Finely chop the onion.
Seed the chillies,, and chop them finely.
*(Use gloves, or be careful to wash hands properly before touching eyes)
Use a large heavy stainless steel pan, and place all the ingredients in.
Bring to the boil.
Lower the heat, cover and simmer for 40-60 mins, or until the mixture thickens to required thickness. If you want it not so runny, keep simmering ...it could take another hour, but do NOT allow it to stick in the pan.
Taste. If you prefer more salt, add up to another half teaspoon.
Sterilize jars. The easiest way is to wash them and place them in a tray in the oven at 180C for about 15 mins.
Allow the mixture to cool very slightly, and spoon into the jars. Close with lids, and tighten again when almost cool.
Label with date. This can be stored in a cool place, and will last for many months.
Only refridgerate when opened.
NB. Vinegar - Cider vinegar gives a more mellow flavour. But you can use Malt vinegar which gives a sharper flavour. I do a batch of each, and I have found that many people prefer the one made with Malt vinegar.
This is a very satisfying process. Enjoy.....and make another batch. Remember Christmas!
PLEASE POST ME A COMMENT TO LET ME KNOW HOW YOU GOT ON WITH THIS.
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