Living the dream these days: I have all the time in the world to work on my novel. Whenever I want, as many hours as I like. What author doesn’t long for that kind of freedom?
The shocker for this never-before-at-leisure scribe: The writing thing isn’t like calling for a pizza. No delivery to your door. No words on demand. Nope. More like making your own pie in a beat-up kitchen. Points of view arrive lumpy and unformed. Plot development is erratic: Voice splashes; characters stick to the shredder; transitions turn to mush. I toss a round of pages into the air, but a full chapter doesn’t fall back into my hands. It hits the floor. Splat.
This hiatus from full-time journalism is a gift, right? I want to be productive and move my Work in Progress closer to a completed first draft. Nothing is less seductive than my empty laptop screen, though. I pound the creative dough relentlessly. I knead it, then fold it back over itself, then knead it more. I roll it out, season it, bake, and taste. Throw out many slices; save too few.
Walking away hungry was far less painful when I had only ten minutes to devote to “Bloodstrains” on workdays that began at 5:15 a.m. and ended at 11:15 p.m. I sat in a newsroom ten to eleven hours each shift; I couldn’t get a full chapter written in six weeks, for falling asleep while transcribing changes into my manuscript on the weekends. That pace would be delicious now. I’ve chained myself to a different chair with a lot less to show for it thus far.
I’m on a deadline, self-imposed but no less important: first draft done by the end of June, if not sooner. I hope to have a full-time job by then, as well as a full manuscript. So this is my new recipe: Write, write, write, without revising — Career editor, stay thy hand, please! — and let the ending bubble up from the 45,000 words I’ve already cooked up.
I’ll spread my crust and build literary flavor with ingredients only I can blend. And when the current chapter has baked, I’ll start another, then another.
Maybe I’ll end up making a medium pizza instead of a large. Maybe it will be a plain pie — you know, fewer toppings or less exotic ones. As long as the dish is well done, and tasty.