Friday, 27 November 2015

Writing Tips and Tricks

How do you write a book?

For many of us budding writers the answer sometimes involves sitting in front of an empty screen or an empty notepad with a lot of ideas, and somewhere in the process the inspiration comes to a screeching halt.

Kim Lambert has crafted a great, plainly written book for such a problem. At 74 pages, this book has 40 wide ranging suggestions for the most  practical aspects of getting along and completing your masterpiece. Things like:

* Becoming certain about your audience,
* Being authentic when writing emotional material,
* "Rewinding", reassessing and refocusing,
* Creating a sense of reality for readers,
* Creating natural dialogue,
* Pacing yourself,
* Overcoming writers block. 

If you are new to writing a book, there are so many things to consider. Kim Lambert, with her short chapters create great ''thinking points'  such as the above. She even has some pragmatic suggestions on matters such as e-book production and creating a series set of novels out of the inspiration you already have.

Kim Lambert knows this because she is the head of Dreamstone Publishing, having also written over 5 books in the areas of business and cooking. With over 20 years in print and e-book production, Dreamstone Publishing's stated aim is to help any author with publishing their book, from front cover, to editing, Print on Demand advice and much more.

After reading this book, my only criticism would be that more examples may have been useful, and perhaps slightly longer for those common writer problems like overcoming writer's block. This book as I've mentioned is great for first time writers, but also contains some handy checklist style reminders for those who are already book or e-book authors.

Happy writing!!!!!

Friday, 13 November 2015

'Frozen' Cafe, Kid's Paradise.

Beneath the luminescence of the ornate street lights, usually busy with the social chatter of alfresco diners, nestled in the corner of a busy street lies a rare gem of a restaurant.

The Frozen Cafe, adjacent to the historical pirate ship in riverside is well known for its young wait staff,  unpretentious cafe style food, and relative inexpensiveness (For my frittata I paid only two invisible dollars). Its inviting blue and cream pastel style is offset by its ornate lighting and minimalistic furnishings.

The frittata was a taste sensation, showing exceptional imagination (as with much of the food served at the Frozen Cafe- and the cheese served with the frittata was a true “homage to fromage”.
Frozen Cafe’s critics have peddled the predictable line that the food tastes like plastic, and inasmuch as there will always be critics, these diners have not fully immersed themselves in the sheer creativity it involves to dine there.

If I were to mention a few critiques it would be that the little blue cups were a bit too small, and occasionally the wait staff lacked basic maths skills. Interestingly, children seem unusually welcome in this restaurant, as if it were some kind of Haven, or Paradise for them.

I’ve told all of my friends about the Frozen cafe. It may be some time until I Let It Go.

Ben Mathewson.