Denise Leora Madre’s Post

Publishing a book may be likened to serving a gorgeous cake. You could pull the cake out of the oven, still hot, and serve it immediately. It would be too hot to eat and would probably make you sick. Moreover, it would turn into a crumbly, wet mess. OR, you could allow it to cool down, give it a dollop of yummy icing with enticing flavors, add a few flounces and furbelows (read fruits and chocolate), sprinkle some gold and silver balls and then sail into the dining room with the masterpiece. Your first draft is your cake, fresh out of the oven. Self-editing is you letting the cake cool down and tasting a tiny sliver of it to make sure it tastes okay and you didn't add salt in place of sugar after all. Want to know how self-editing can help you? Read the full post (link in the comments), or DM me.   #WriteWithDagny #SelfEditingTips, #WritingSkills, #ManuscriptEditing

God's Cookbook by Dr. Jackie! Maybe you feel like you're being... 1. Grilled 2. Stirred 3. Seasoned 4. Tossed 5. Flipped 6. Fried 7. Emulsified 8. Boiled 9. Chopped 10. Baked If this is how you are feeling, you are in God's cookbook! Develop yourself while you are in the oven, on the stove or in the pot. Don't be in a rush to be half-baked. Deliciousness takes a little time! The flavors need to marry. The character of the dish needs to develop. The depth of the gravy needs time. The tough parts have to break down and tenderize. The ingredients have to simmer. Just think of it like this...when you are finished, you will be ready and complete! This is how God's cookbook works! Low and slow! Patience is the key!😉

Cake: Reality vs Expectations Dear Client, I appreciate you self-translating your text and only getting to me to proofread it. I understand it's the latest trend nowadays and heck, it's "said" to cut down on costs and turnaround time. Yeah sure, but here's the catch! I like to compare this situation to a client wanting a cake, baking their own cake and bringing it to a trained baker so they make it into a better cake. Only for the baker to taste the cake and notice it's super salty because the client used salt instead of sugar. The cake is now ruined, but maybe no one will notice how bad it tastes if we add a bit of icing on top. That's what you're asking your proofreaders to do in this case, sprinkle a bit of icing on top so the cake doesn't taste that bad. I know some clients do have the skills and knowledge to get the cake right from time to time, which by the way is impressive, but can we please trust the baker with our cakes, that's what he or she has been trained for and actively does for a living! Thanks. #translation #proofreading #translationindustry

OKRs are not baguettes. The thing about baguettes is that there’s a recipe and a sequence of operations: ✅ make the pre-ferment ✅ make the dough  ✅ proof the dough ✅shape the dough ✅proof again ✅bake You could follow the recipe and make some adjustments, but you couldn’t really change the sequence—not if you wanted a good result. The process of creating OKRs is not like the baguette-making process. Instead, it’s what I call a lunch-tray problem. There’s a spot for your main, your veg, your dessert, your drink. You can fill them up in whatever order you like. The end result that you’re going for—a full tray—is not dependent on the sequence. That’s why writing our book, Who Does What by How Much, is so tough: Ideally you’re presenting the reader with a recipe. But how do you write a recipe for a lunch-tray problem, where sequence is somewhat arbitrary? I try it one way, decide I don’t like it, and try a different sequence. Then, I try again (and again). You can read more about my struggle (and my baguettes) here: https://lnkd.in/e58RtE2j #OKRs #outcomes #bookprocess #author #baking

I am putting together a guide on how to choose your nonfiction book angle. (I know. At the weekend... (sad huh, but I am going to a gig tonight! 😁 )) Anyway, I've chosen cookery angles as an example, because people are very familiar with those books. (Most people I help are experts with signature systems, not chefs :) ) I imagined a chef deliberating over baked desserts or chilled desserts for the next book. They *feel* similar at a quick glance, but are they? I ran some reports. #Nerdy On Amazon US, a print book specifically covering baked dessert recipes would earn a slice of $6,954 in Amazon sales a month. The chilled dessert recipes less than $1,000! Similar books on the face of it, very different results! I am looking forward to teaching people this skill of estimating how a book will perform. Few book coaches look into the commercials of writing a book. It's all about "write it and make a splash!" - which is usually why they don't when you pick a hummer of an angle! I think it's essential which is why I'm teaching it! :)

It's never too early to start planning that holiday menu and why not look inside your favorite cookbook with our book2look feature? Here is a good example from Linda Raedisch and Llewellyn. What's on your menu this holiday season? https://lnkd.in/eRQTJAqy

To accommodate today's busy lifestyles, canners may create an assembly-line production in their kitchen using raw ingredients and the Raw Stacking Method of jar packing. When creating and testing recipes, I take into account 1. The best way to blend flavors, 2. the volume within the jar, and 3. proportionate math to duplicate the same result jar after jar. In my latest book, Meals in a Jar, I have devoted all of Chapter 4 to these amazing raw stacking recipes. Yummy goodness in every jar! Get your copy of Meals in a Jar today: https://ow.ly/Hyrf50SVa0e #canning #pressurecanning #homecanning #recipes #rawstacking #efficiency #themoreyouknow #knowledgeispower #thecanningdiva

"You got a new sauce to try?" I was in the middle of cooking up some pasta for the family and it was already an hour past dinner time. The kids were hungry and getting more cranky with every passing second. As I drained the pasta I reached over to grab the jar of sauce and noticed my wife had picked up a new jar of pasta sauce I we've never tried before. I rolled the jar over to check out the label... It actually did look good... As the thought crossed my mind I laughed to myself. That's kind of an absurd thought isn't it? Honestly, every single jar on the shelf has red pasta sauce in it. Why did my wife pick this jar of pasta sauce over all the others? Any why did she spend MORE on this jar than the typical sauce we usually get? It's because of the jar's packaging. Companies spend hundreds of thousands of dollars to R&D labels and containers for products we see every single day on the shelves. They not only spend time, effort, and money to create it... they then test it. And they happily do it, because they know even if they have to spend 100K to get to the right packaging... ... it's going to give a 10x return on the 100K spent to get it right. Your videos on YouTube are likely suffering because you're not thinking enough about packaging. When a person sits down to YouTube and they are searching for the information you made a video about... Why would they pick your video over the other 50, 75, or 100 videos that show up in their search result? The solution is to invest in your video packaging. This means spending far more time on creating compelling titles, thumbnails, and crafting intros that engage and retain your potential clients. Just like a jar of pasta sauce, your video’s packaging needs to stand out on the shelf to grab your audience’s attention. Imagine if you spent the same effort on your YouTube video’s packaging as those companies do on their product packaging. The returns could be just as significant. Next time you’re about to post a video, ask yourself: Is my packaging enticing enough to make viewers choose my video over all the others?

Curious about pre-desserts? 👇 Pre-desserts are more than just a small treat before the main dessert—they're an entire dessert course waiting to be explored! That's why I've written 'Exploring Pre-Desserts,' a comprehensive guide where I delve deep into their function, how to pair them, the best ingredients to use, and tips for achieving the perfect flavor and texture. And of course, there are plenty of delicious and simple recipes included! Check the link below for my new ebook "Exploring Pre-Desserts: Techniques, Inspiration, and Recipes" 📕👇 https://lnkd.in/gDxFB-2f

Ottolenghi: Simple - A delightful cookbook There are so many ways to give a thorough review but I won't. SIMPLE breaks down its recipes into: 1. Short of time 2. 10 ingredients or less 3. Make ahead 4. Pantry 5. Lazy 6. Easier than you think Some of the recipes that I have tried have come out really successfully. I do, however, advise people not to give this book a try and overstretch yourself. My primary reason for me stating this is that I learned from my first mistake: an aubergine dish which I attempted to feed my children. I slaved away for hours on this dish much to the disgust of my kids. Aside from that mishap, Ottelenghi has proved to be a great success and I cannot wait to try more recipes. #goodfood #goodfoodgoodmood #positivevibes #trysomethingnew #grow #soulfood #recipes #recipeideas