Writing Exercises and Prompts
just might become my new favorite app on my smartphone. One of my main problems with writing consistently is coming up with ideas of things to write about. This could solve the problem on the go!
Now I will have no excuse not to write, because it is on my phone, it is always with me,. It generates “random story ideas, plots, subjects, scenarios, characters, first lines for stories and more” so I don’t even have that as an excuse anymore. For those without access to a smartphone, there is a website also: http://writingexercises.co.uk/index.php.
You can just keep having it generate new ideas until one sparks your inner writer to action and the writing flows. So what are you waiting for? Go to the website or download the app and get busy writing already!
(Originally Posted 5/11/2014)
2 chicken breasts
2 (10 ¾ oz.) cans Cream of Chicken Soup
frozen mixed vegetables to fill the empty soup cans
2 already pie crusts (from the refrigerator section)
Boil chicken in a pot of water for 20-30 minutes. Remove chicken and let it cool. In a microwave-safe bowl, mix together soup and vegetables. Microwave for 5 minutes or so. While that is in the microwave, take chicken off bones if they weren’t boneless, and tear or cut into bite-sized pieces. Add chicken to soup mixture and stir together. Unfold one pie crust into a glass or ceramic deep-dish pie plate, and add filling. Put second pie crust on top and pinch the two crusts together at the edges. Cut slits in top pie crust to vent. Bake 1 hour in a 350° F oven. Cut into quarters. Serves 2-4.
This is also a great recipe for using up left over chicken or turkey.
Can also use canned veggies, but drain them first.
(A Karen Beidelman Original Recipe)
(Originally Posted 5/9/2014)
Thanks to Kristen Lamb, I am writing this blog post today. I recently found her blog and have been reading the entries as time permits or rather as the need to avoid actually writing myself hits. Tonight, I was going through my overly-full email inbox and was caught immeadiately by the subject line, “Writer Victory!—#1 Voluntarily Submit”. Now as a writer, I can certainly use a victory, so of course I had to stop and read it to find out what the victory was all about.
Read the blog here:
She says, ‘Today, we will discuss V, which stands for “Voluntarily submit.”‘. Ok, Kristen, after reading this blog post, I too will “voluntarily submit” to writing because now I am inspired to share this blog post with others so they can gain inspiration too. Click on the picture here to read the entire blog posting. Loved the graphic and wanted to grab your attention. This will inspire me to write when I normally would have talked myself out of it.
So, those of you reading this, is there anyone reading this? Take a second to comment and tell me what inspires YOU to write, or do whatever it is you do to express your creativity?
(Originally Posted 5/9/2014)
1/2 pkg. Pillsbury All-Ready Pie Crusts
(Note: If using frozen shell, use Deep Dish size.)
Spread one crust into deep dish pie plate and set aside.
¼ cup chopped onion
¼ cup chopped green pepper
1 Tbsp. Butter
1 pkg. (3 ½ oz.) sliced pepperoni
1 cup (4 oz.) shredded sharp cheddar cheese
3 Tbsp. flour
1 ½ cup milk (skim works fine)
4 eggs. Beaten
salt & pepper, a dash of each
Cook onion and green pepper in butter until tender. Cut 2/3 of the pepperoni slices into fourths. Toss onion, green pepper, pepperoni, and cheese with flour. Add milk, eggs, and seasonings. Pour into prepared pastry shell. Gently place remaining pepperoni slices around edge of pie. Bake in 350°F oven 40 to 45 minutes or until set. Let stand 10 minutes before serving. Makes 6 servings..
Source: from the back of a box of Hormel Brand Pepperoni
Nutrition Info: ¼ pie (leave out butter, use 1/3 cup each frozen green pepper and onion, and substitute turkey pepperoni):
512 calories, 29g total fat, 13.6g sat. fat, 0.9g polyunsat. Fat, 4.9g monounsat. Fat, 254.9mg cholesterol, 1115.6mg sodium, 6.6mg potassium, 34.2g total carbs, 0.4g dietary fiber, 5.2g sugars, 24.4g protein, 17.3% vitamin A, 1.5% vitamin C, 35.6% calcium, 8.1% iron
(Originally Posted 5/7/2014)