i’ve finished chapter one of my novel and feel so incredibly accomplished by that. not because i hit a page count, or because i’m trying to write as fast as i can, but because for the first time while writing a novel draft, i don’t just see scenes playing out in my head— i see the whole story.
i’m feeling what my heroine feels, and relating to her. i’m speaking on my own experiences through her— allowing her to live out my dreams. i’m building a world that is based in reality but also removed from it, and can clearly visualize the people, the buildings, what it might feel like to be standing foot in the world.
i feel so in tune with my creativity, story-building, and my characters. and not only that, i feel so proud being able to create a cohesive plot, and a direct and exposition based chapter one that i can keep writing effortlessly after. which, is a feeling i haven’t had before in my many… many… many other novel drafts.
i feel good about my draft, and i’ve already started on chapter two. :-)
here’s a little sneaky peak of what’s to come in this novel, which has a working title already that i think is super sweet: Love & Custard. i hope you enjoy these excerpts if you decide to read this section of my post!
“Everyone loved Nana Ruth, and I felt so special to be toted around with her. I loved those moments— the sweet smell of brown sugar and vanilla wafting through the house and lingering through the boxes we carried in Ladybug, the sticky honey clinging to my fingers, the feel of warm chocolate melting onto the spatula and my skin, coating the sandy flour and enticing me to lick both off at once. Her melodic hums would fill the air, her hips swaying as she danced with the tunes though her radio. It was more than just baking; it was magic. My senses became expectant, aware and pleased each time we were in the kitchen together. Her patience was like a blanket, and mistakes were always fixable, and encouraged. All messes could be cleaned, but after you played in them for a little. That was the joy of baking.”
“…Her presence gone from the earth. She’s never coming back. And all the love I feel in my heart for her feels hollowed out, and lonely, like I’m missing a piece of myself.”
“I fall silent, the phone heavy in my hand as Mom’s words wrap around my throat like the phone cord, tightening with every call. I feel myself swallow hard. Her concern stings, not because it’s untrue, or misplaced, but because it’s laced with a hint of judgement— like she’s watching me fail in real-time. It’s not her fault; I know she’s just worried. But every check-in feels like a reminder that I’m letting her down. Letting myself down. I’m supposed to be better than this. Maybe I’m just angry that Nana’s not here to say it differently, to remind me that this isn’t all I am.”
yes, it is a romance novel. but i wanted it to be tethered to familial love, and baking, of course. i don’t know, i know my writing isn’t perfect, and i know there are things i could definitely work on, but after rounds of edits on my first chapter, i’m feeling very pleased and proud and wanted to share some of my favorite moments with the heroine/main character: amara, who’s pov we follow throughout the book, without giving any crazy spoilers.
anyways, let me know what you think if you decide to read the little snippets— and let’s get into the recipe!!!!!
it’s fall and i promised a plethora of pumpkin recipes, so here we are with yet another one.
this pumpkin loaf isn’t the prettiest, but it’s really moist and packed full of warm spices— perfect for fall. you can also add in whatever you want (you know how it goes in terms of tastes and substitutions over here) and you can easily double the recipe to make 2 loaf tins worth of bread so you can share with your neighbors or family!
i hope you guys enjoy this easy to make quick bread as the weather cools. curl up with a coffee or a chai latte while you nosh on this loaf and take it in, this season is gonna be gooooood.
spiced white chocolate pumpkin loaf
180 g all purpose flour
213 g canned pumpkin puree (plain, with nothing added)1
85 g butter, softened to room temperature
140 g brown sugar
2 eggs
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp nutmeg
1/4 tsp salt
165 g white chocolate chips2
preheat oven to 350F and line a loaf tin with parchment paper. set aside.
cream together butter and brown sugar with a hand or stand mixer until light and fluffy, then add in eggs one at a time, scraping down the bowl after each addition.
add in pumpkin puree and whisk in until fully combined.
fold in flour, cinnamon, pumpkin pie spice, nutmeg, salt, baking soda, and baking powder until fully combined. then, fold in white chocolate chips.3
scoop batter into prepared pan (it should be relatively thick) and even out the top slightly.
bake at 350F for 35-40 minutes, or until a toothpick comes out clean when inserted in the middle. allow to cool slightly before slicing— serve and enjoy!
not pumpkin pie filling!
you could always leave these out or sub them for regular chocolate chips— or you could add in nuts, too!
feel free to add in nuts if you’d like!
So yummy! Do you have a Instagram by any chance?! I would love to follow you 😍✨
Love & Custard is such a cute title 💕 The excerpts from your novel were so poetically written. Can't wait for the release!