My agent Anita Diggs has posted on her blog the steps on the road to publication
Here is her description of the first step.
After the agent sends a contract for representation, it will take anywhere from one week to a full year to get a firm offer from a publishing house. It is a tension filled period for both agent and writer.
I’m on the first step, which may explain why I’m in the kitchen cooking for my writers groups. When I’m nervous I cook or I quilt. I should be working on the next novel but that’s another story.
One of my favorite things to bake is cheese cake. There is nothing more soothing than watching a pound or so of cream cheese smack and swirl around a mixing bowl. A favorite of my writing groups is my Cheesecake with Chocolate Glaze.
Next week we’ll talk about how to make my mother’s Peach Cobbler and the strangest and sweetest conversation I ever had with a man about how to cook something his deceased mother use to make for him.
Cheesecake with Chocolate Glaze
Makes 1 nine-inch cake
(Make sure all ingredients are at room temp)
7 tablespoons unsalted butter
1 -1/2cups graham-cracker crumbs
1-1/4 cups sugar
2 pounds cream cheese, room temperature
4 large eggs, lightly beaten
1 cup sour cream
Pinch of salt
6 ounces semisweet chocolate, chopped
4 tablespoons heavy cream
1. Heat oven to 350°. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
2. Reduce temperature to 275°. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Beat until well combined, about 3 minutes.
3. Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
4. Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
5. To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.