Week 20 Flash Fiction Challenge: First Impressions

Photo by K.S. Brooks

Ski weekend. Sounded like a lot of fun, right? You told them you’d never been on skis in your life.

“It’s easy,” they told you. Easy.

So, you broke your leg. On the beginner’s slope. Your friends told you no one had ever broken a leg on the beginner’s slope before.  That does not make you feel better.

Now the Ski Patrol dude is dragging your sorry butt back down to the lodge on this sled doohickey.

Suddenly, he turns back to look at you, and says. . .

In 250 words or less, tell me a story incorporating the elements in the picture. The 250 word limit will be strictly enforced.

Please keep language and subject matter to a PG-13 level. Continue reading “Week 20 Flash Fiction Challenge: First Impressions”

A Helping Hand…that annoying little…semicolon

rainbow punctuation-787593_640Yes, he’s very annoying. You don’t want to use him, you try to ignore him, but darn him, he’ll muscle in at every opportunity. So much so that he confuses you and drives you absolutely bonkers. And he has the absolute gall to wink at you…

; ; ; ;

Yes, I’m talking about the semicolon – a period and a comma, stacked up nice and neatly but seem to confuse and perplex so many people.

In fact, the instances in which the semicolon is used are comparatively few. Just remember two basic rules and you can’t go wrong. Continue reading “A Helping Hand…that annoying little…semicolon”

The Bellevue Literary Review Prizes

Bellevue Literary ReviewThe BLR Prizes award outstanding writing related to themes of health, healing, illness, the mind, and the body. First prize is $1000 (in each genre) and publication in the Spring 2013 issue of the BLR.

Prose should be limited to 5000 words.Poetry submissions should have no more than 3 poems. Please include all poems in one document.

Deadline July 1, 2012. Winners will be announced by December 31, 2012. Entry fee is $15 per submission. For an additional $5, you will receive a one-year subscription to the BLR. (Maximum: four submissions per person).

For more information, please visit their website.

*      *      *      *      *

Indies Unlimited is pleased to provide this contest information for the convenience of our readers. We do not, however, endorse this or any contest/competition. Entrants should always research a competition prior to entering.[subscribe2]

Hot And Fresh Out The Kitchen

Editing. Not a concept that fills most writers with joy. For many, it’s the unpleasant yet necessary shadow accompanying the act of writing itself, sort of how a painful rash can follow a good… um, hike through poison ivy. And I see why many of us feel that way, I really do. Or I did. Lately, along with extra wrinkles around my eyes and greyer hair at my temples (okay, not just my temples, but we don’t need to get all TMI, do we?), I’ve begun to appreciate editing for what it is. I’m not talking about the editing I do for others, necessarily, although I could be. No, I’m referring more to my own process in that regard. Something dawned on me: I’m starting to enjoy it. Now, either I am growing more masochistic than I ever believed possible, or my new realisation has actual substance. Again, for TMI-avoidance purposes, let’s go with the latter.

Here, I’ll just say it: editing is an integral part of the creative process and isn’t really qualitatively different from writing. What we tend to call “writing” is in fact “initial drafting” and what we often think of as “editing” is just a deeper form of “writing”. Every bit as creative, and potentially just as satisfying. At its best, it’s the layers of paint over the pencil sketch. I realise there may be folks reading this who are kind of looking askance at me and thinking “no, duh, did you just receive your first clue via a Wells Fargo stagecoach?”, and to those people I hold up my hands, guilty as charged: what others have perhaps known for a goodly while genuinely occurred to me, like, yesterday. Look, I’m a slow learner, okay, but at least I’m a learner. Continue reading “Hot And Fresh Out The Kitchen”