The year of living danglingly

My writing and editing partner, Ella, is really great at attacking dangling participles

A year ago today, I received my official Oregon business license establishing Easy Writer Editing Services as an LLC and, most importantly, a source for the IRS to tax. It was a big leap, especially for someone whose best mark in the long jump was about 4 feet. But sometimes you have to take a risk in order to follow your passion and do what you love rather than just doing what you must.

I’d spent 23 years as a journalist, columnist and eventually newspaper editor before semi-retiring and taking a job as a postal worker delivering mail and packages for the next year-and-a-half. During that time, I met and worked with some amazing folks who perform a very difficult job. I learned — and delivered on — nine different routes, getting know which dogs (and people) would bite and which ones just wanted a cookie. But all along, I felt something was missing. My mind wandered a lot. Story ideas kept nagging, along with my love of working with others who lived there lives in pursuit of utilizing words to communicate, educate and inspire.

I spent the last 6 months as a postal worker formulating and laying the groundwork for my exit strategy. I needed a business name, logo, alcohol a brand, website, alcohol a list of services and a fee structure, not to mention state and federal licensing, a business bank account (can’t cross the money streams without a good money launderer), a computer, business phone, printer, more alcohol an invoicing and payment system — so many details. And what if, after that investment of time and money, it failed?

Continue reading The year of living danglingly

Book launched! Um… now what?

A subtle reminder that my retirement may be in jeopardy.

Writing and publishing a book is a lot like making a pizza. You decide on what kind you’re going to make, then knead it until it’s ready to rise. Next comes the secret sauce, followed by the intricate layering of perfectly placed ingredients (and don’t you dare say pineapple) in order to give it just the right flavor — and finally, sprinkle it with herbs… like it’s fairy dust!

All DONE!

Well… sort of.

I mean, technically, you could eat it at this point.

But you really should bake it first. So, now you need to decide what temperature? How long? Pizza stone or sheet pan? And after it’s done baking, should it be cut into 12 pieces? 10? 8? Folded over and eaten like a giant calzone dripping down your shirt? What about ranch dressing? Pepper flakes? Parmesan?

Your completed book manuscript is like the uncooked pizza; all the ingredients are there but, until it’s baked and cut into publishable slices, no one is going to read it without running the risk of salmonella. (Did I mention I was a chef for 10 years back in the ’90s?)

On Aug. 16, my Northwest-based mystery/suspense novel No Safe Harbor officially went from pages of paper manuscript to 297 pages in a hardcover novel. It was initially met with the level of fanfare one would expect for a humor columnist releasing his first self-published crime novel [insert crickets here]

[NOTE: No crickets were harmed in the making of this blog post]

Continue reading Book launched! Um… now what?