Writing

Coming Up with a Terrific Title

Image from Pixabay

Ah, titles, you’ve got to love them—or dislike them. Titles matter a lot for a book to sell, whether it’s commercially or self-published.

In traditional publishing, the publisher comes up with the titles for books. But in self-publishing, the author is responsible for his or her book title. And that can be a big challenge.

If you don’t know, authors who take the commercial route have to give up control (if they even get accepted, which is super-difficult) for their manuscript. The publishing house decides everything. But if a writer chooses to self-publish, he or she gets to retain full control.

That being said, he or she needs to do homework and research on what would work for getting his or her book to sell. While self-publishing is receiving a better reputation that before, unfortunately, it still has a kind-of weak one. Too many indie authors don’t take careful consideration for their products and will decide on ideas that just appeal to them.

That was an issue with me when I first published the beginning installment of my “Magical Missions” series in 2013. I wanted to use alliteration, so I titled the story, “From Frights to Flaws.” Little did I know that it was a weak title and people said that it hadn’t made sense. When I revised and re-published the new version in 2018, I kept the original title, but added 2nd edition to it. Sales improved, but not to my satisfaction. Once again, I was told that my title made no sense.

So, I did a poll somewhere and came up with an alternate title, “The Frights of Fiji”. The new title pleased people more and got the most votes. I then changed the title, as well as made a few minor updates to the cover, blurb, opening chapter, and even got to have the story be perma-free.

Titles can be difficult to brainstorm. So, now I come up with a few ideas and have people vote for which they think is the strongest. This can be a good idea for when you need to title your book(s).

cooking

It Starts Bitter…Then it’s Sweet…Healthy Pudding

It was not until recently that I cleaned up my diet and lost my sweet tooth, which I’ve had forever. And it wasn’t a conscious decision.

Anyway, before that time, a few months ago or so, I experimented with healthier desserts. One was chocolate pudding that had almond milk instead of regular milk. I don’t recall all the ingredients, but I do remember it being a healthier alternative.

Regardless of that, when I first tasted the pudding, it was kind of bitter. I had to keep eating it in order for it to get sweet. Sounds like a treat Willy Wonka could make, huh? Well, the bitter to sweet taste actually happened. I’m not exaggerating.

After some time, though, I think I might have had to throw the pudding away. I may have possibly consumed a little more after, but I don’t remember.

I am pretty sure, however, that the reviews for the pudding recipe were good. My mom taught me to check the overall ratings and reviews before trying the recipes. It makes total sense. Too many times I’ve had to toss my cooked creations without checking the reactions.

I will make pudding and eat sweets on rare occasion. But I will probably not use that specific recipe again.

cooking

My Experience with Cooking Seafood

Image from Pixabay

I love seafood, both fish and shellfish. Now these days, though, I prefer shellfish more, not just because of the taste and textures, but also that they’re quicker to make.

Sometimes, you can have lobsters steamed in the grocery store. However, that varies. Sometimes, you can buy just the tail. Other times, you have to pick something else.

That’s the thing with seafood. Its availability is not always consistent, especially if it’s fresh. I suggest buying the wild-caught kinds as farm-raised seafood can have some issues about them. I’ll stop there with that.

Anyway, there are a lot of ways you can cook seafood. The sky is pretty much the limit. With certain shellfish, though, it’s best to steam them. Those include lobster and shrimp. You can boil them, but then they lose their flavor. Maybe that also removes their nutritional value.

I learned to steam them after boiling them for a while. Guess what? They tasted better—way better. I like to have butter with my lobster and garlic seasoning on my shrimp.

Regardless of all this, some people can’t eat seafood, whether they’re allergic or for other reasons. But it’s rare that I’m in situations like that.

I will admit that driving has spoiled me a bit and made me too lazy too cook at times. Instead, I’m getting takeout. However, I want to change that—at least slightly.

My family has been kind of strict with protein at every meal, certainly when I was a kid. Now they’re more laid back. Yet, because of that guideline from the past, I’ve kind of developed that rule as a routine. If I don’t want meat or poultry, I get seafood.

cooking

Fudge with Just Two Ingredients

Fudge is delicious. It comes in many flavors and those are good, as well, even if they’re kind of expensive at times. While trying to find a healthy dessert recipe, I came across a fudge recipe with only two ingredients: chocolate and almond butter.

You read that right. Here’s how you do it. You melt the chocolate and combine it with the almond butter. I believe it’s an even level of the ingredients (i.e. both being a cup), but I’m not a hundred percent sure. Anyway, let’s presume it is. After combining the ingredients, you spread them in a pan and freeze them. You don’t bake it. Leave it in the freezer for approximately an hour. Then let it thaw for a few minutes, or maybe ten. Then enjoy.

While I usually like fudge, even though I rarely eat it, this one was honestly only okay. I ended up tossing half of it in the trash because I didn’t eat enough of it. And I added a little bit of coconut sugar, which was not part of the original recipe. I wanted to make it just a little sweeter, but not use white sugar.

I don’t recall if there were ratings and reviews. But my mom recommends I use only recipes with great feedback and reactions. I think it’s good advice.

travel

When I Visited the Calgary Zoo in 2015

Four years ago, I went to Calgary for my cousin’s engagement party. On what was Independence Day in the US, I went to the Calgary Zoo. It’s kind of like the Bronx Zoo, but more condensed. You can probably see pretty much anything in one day.

After you’re admitted, you’re near the penguin house. Outside it, has different signs, one saying not to touch the penguins. I was puzzled, thinking, why are they reminding people something they already know? Plus, don’t they make it impossible to touch the creatures? Following that sentence was, “We have a no-touching policy.” In my mind, I was saying, yeah, no duh, all zoos do. That’s common knowledge! That’s like reminding people that animals can’t talk. Also, if you put that in a book, that’ll turn readers off. That’s right, I was thinking about something irrelevant.

But when you enter the penguin house, the tanks are, like, five feet tall. So, while little kids wouldn’t be able to reach the top, adults could. Perhaps, that’s why they needed to remind people that basic knowledge that most three-year-olds already know.

Another unique aspect is that they have a restaurant with sit-down service and good quality food. That’s a big difference from the New York City zoos. And it’s indoors.

At the end of the day, it rained, and the small children screamed and cried, even in the tunnel to exit the zoo. Still, no two zoos are alike.