Contest is open to unpublished and published authors. Please spread the word.
Gear up to submit your polished chapter for a chance of getting in front of our awesome line up of final editor judges.
Deadline: Entries must be received by May 1st, 2014.
Contents: The first 4,500 words of a qualifying manuscript (actual word count). First and subsequent chapters up to the maximum entry word count of 4,500 words. *Word count will be verified.
Note: Per editor request, finalists must include a synopsis of up to 1,500 words at the time they submit revised entry for final judging.
Entries in all categories must be romantic fiction, with the exception of the women’s fiction category. Women’s fiction stories should be centered on the female protagonist. Short stories, nonfiction, and fiction in genres other than romance or women’s fiction will not be accepted. Category Coordinators reserve the right to reject any entry that does not meet the acceptable industry standards for romantic fiction.
*** You may enter as many times as you wish, but each manuscript can only be entered once and only in a single category. All fees and rules apply to each entry.
Eligibility requirements: The TARA Contest is open to unpublished and published authors of novel length fiction, however the entry must be the author’s original work, unpublished and not contracted as of the time of the contest deadline. No entry can have been previously published in any format. (on author’s website visible to the public, self-published, ebook, mass market, etc.)
Manuscripts that have previously won the TARA contest may not be re-entered.
Ineligible entries will be immediately disqualified, and the entry fee forfeited.)
***Past TARA Winners are eligible to enter a manuscript that has not previously won the TARA Award.
Category Romance - Karen Reid - Harlequin
Historical - Kerri Buckley - Carina Press
Inspirational - Raela Schoenherr - Bethany House Publishers
Paranormal - Leis Pederson - The Berkley Publishing Group
Romantic Suspense - Amanda Bergeron - Harper Collins
Contemporary Single Title - Sue Grimshaw - Penguin/Random House
Women’s Fiction - Katherine Pelz - The Berkley Publishing Group
Sunday, April 27, 2014
And the force is still with me. Yay!!!!!!!!!
I think the red wine and dark chocolate brought you back to me. Thank God! Thank you for sticking with me this past week. You don't know how much I appreciate it.
I coordially invite you, no, I'm on my hands and knees begging you to stay with me until I complete this WIP. And if you have the mind to, I'd appreciate you hanging around until I finish the Bentley Crimes of Passion series.
Your devoted supporter,
How do you motivate your muse to stick by you?
Monday, April 21, 2014
Thank God! lol
The story is starting to come together. The groove is back. I've added 2,400 words in the last few days.
I thought I'd lost my muse altogether until Connie Taxdal (2014 Golden Heart Romantic Suspense finalist and a very dear friend) and I did some major plotting on both of our stories last week--and now we've found Skype. heehee
Plotting did the trick for me to get my muse back. What do you do when your muse isn't cooperating with you. I'd love to hear how you tickle her/his fancy to get them to talk to you.
Now if only I can get back in the groove of keeping up with my blog. :)
Monday, January 6, 2014
Salad Dressing and Marinade
1 teaspoon Worcestershire sauce
1 cup salad oil (I prefer Canola)
3/4 cup sugar
1/3 cup ketchup
1/4 cup wine vinegar
Dash of salt
1 medium onion, grated
Mix everything together in a blender or a mixer.
Added bonus recipe to use with this delicious dressing.
Spinach 'n Sprout Salad
1 pound baby spinach, cleaned
1 handful bean sprouts
8 slices bacon, fried & crumbled
3 hard-boiled eggs, sliced.
Toss spinach, bean sprouts, bacon, and hard-boiled eggs. Just before serving pour the above dressing over spinach mixture and toss.
Voila. It's that easy. :)
Thursday, December 19, 2013
Monday, December 16, 2013
Three Bean Chili
Makes 8 to 10 servings
2 pounds lean ground round
3 teaspoons chili powder
1 small yellow onion, chopped
2 16-ounce cans Dark Red Kidney Beans
2 16-ounce cans Pinto Beans
2 16 ounce can Black Beans
1 14.5-ounce chopped tomatoes
1 1/2 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon ground pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 6-ounce can tomato paste
Sour cream to garnish
Sliced green onions to garnish
Brown ground beef in Dutch oven or stock pot. Add chili powder while browning and mix in well. Add onion and pepper to meat and brown for 2 minutes. Drain off excess grease. Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes. Serve with a dollop of sour cream and sliced green onions.
It'll warm your insides.