Wip It Good Blogfest

DL Hammons over at Crusing Altitude 2.0 and I are happy to bring you a blogfest that's intended to spotlight your [W]ork [I]n [P]rogress. Our idea is to provide a forum on Friday, May 31st to allow anyone interested to give the blogosphere an avant-goût of your most recent WIP. We'll provide a few prompts to answer in your own post and give you an opportunity to solicite CP's (partners who exchange material for detailed critique--usually chapter by chapter) or Beta  Readers (test readers who read the entire manuscripts and offer broad opinions) if interested.

Here are prompts we'd like you to include:

• WIP Title
  
• Word Count (current and projected)
• Genre
• How long you've been working on manuscript
• Elevator pitch line (if you came across an agent in an elevator, what couple of lines would you use to summarize your book)
• Brief synopsis (250 words or less)
• Are you looking for a CP
• Are you looking for a Beta

Grab the badge up top, sign up on the linky tool below, and mark your calendar for May 31st while I channel a little Devo for you--and let's Wip It . . . Wip it Good . . . Wip it Real Good!

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Savory Sunday: No-Knead Bread

No-knead bread needs no explaination. 

Well actually it does, but it is so worth it. 

Bread. I love bread. I'm French/Italian so I was practically born with a loaf of bread in one hand and a cigarette in the other (just kidding folks). That being said, I can't bake for shit. I've tried and tried, but when it come to flour, baker's yeast, and an oven, the fundamental laws of physics and chemistry jump ship. I must be the only mother alive that can't bake edible cookies for her children. *hangs head in shame* A palm reader once told me the root of my problem was that I didn't know my oven well enough. True story.

Luckily, a really good friend of mine passed this recipe along promising me it was easy and even I couldn't screw it up. And he was right, it turned out fantastic despite my baking deficiency (see picture of my bread-making success). The result was a perfectly crisp bread crust with a soft inside...heaven. Even the French people liked it and that's saying a lot. The only thing I'd do differently next time is add a bit more salt. So, click the LINK and get the recipe for bread from the New York Times that you just can't screw up. If I can do this, so can you. 

Note: I'm going to be traveling for the next 2 days so I'll be out until I get back home.