My inner editor has burst forth, brandishing the red pen ... wait, I don't edit short fiction on paper.
I'm not precisely sure what she's brandishing, but it's terrifying. Maybe she's taken a page from the Grammar Nazi and wields a spork.
In any event, I've always found myself unable to avoid starting right away on critiques I receive. It doesn't matter how much or what else I'm doing, I feel compelled to put it down and work through the comments. I can compel myself to stop if I absolutely must be out the door right that moment, but I've been known to be five, ten minutes late because I at least have to start ...
Of course, I don't take critiques on blind faith, nor do I rush through them: if a comment seems dubious to me, or the edit is complex, I may set it aside for future consideration. And, of course, there are times when a suggestion or complaint seems off-base, but it suggests another solution or issue. For whatever reason, however, I feel the need to make the "obvious" fixes as soon as possible.
... you might imagine what going through Flow was like, with this work habit ... I'm lucky I ate. Or slept.
Quotes, musings, tidbits and news from speculative fiction author Lindsey Duncan - click over to This Site for her website.
About Me
- Lindsey Duncan
- I'm a professional harp performer, chef / pastry chef, and speculative fiction writer from Cincinnati, Ohio. My contemporary fantasy novel Flow is available from Double Dragon Publishing, and my science fiction novel Scylla and Charybdis is now out from Grimbold Books. I've also sold a number of short stories and a few pieces of speculative poetry. I write predominantly fantasy, usually epic and/or humorous, with some soft science fiction. I play the traditional lever harp with a specialty in Celtic music - but I also perform modern and Renaissance tunes. And yes, you read that right - I have a diploma in Baking and Pastry and an Associates in Culinary Arts and am currently working in the catering field at Kate's Catering and Personal Chef Services (Dayton, KY). I am a CPC (Certified Pastry Culinarian) and CSW (Certified Specialist of Wine).
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