Back to the grind - cupcakes and tea and a few good reads.

September's here, we're back home, the hols are over and done, but not quite put behind our back. I still wish I was back there, at my little paradise, but would it remain as paradisiac in my head, if I actually lived there all year long? Or would I have to find another place to call haven, respite from daily life, from the routine and humdrum of normality? Perhaps it would become something else, and what I get to do there for three weeks would lose its magic. Maybe I wouldn't be as productive as I am when I'm there, nor as carefree, nor as rested and relaxed. So maybe it's a good thing I only get to go there once in a while, and it's magic remains untouched, and I am at my most free there because it's not my usual place.

Truth is I wrote like a mad woman, while on vacation. If July was a month to forget, writing wise, August was a blast. My WIP was at a standstill, I couldn't bring myself to move forward, to feel the story, the characters, hung up as I still was with everything to do with the Blood Trilogy. But as soon as I got to my Summer place, it all changed. I found myself waking up at daybreak, having my breakfast, and settling down to writing sessions of over 2000, 3000 words. It was the most amazing feeling, I would plunge myself into the story and forget about the world, I'd literally be inside the book, in another world. The words flew out of my fingertips like mad, my brain ran ahead of me, I couldn't keep up with all that wanted to be written.

There was one particular writing session where nearly 6000 got written. I was in a frenzy, that day. The typos I later had to sort were so many and so weird it had me laughing out loud for a while. I broke a sweat, like I was exercising in the gym. That's how good it was. Suddenly, something that had less than 10000 words written, turned into a monster. I came back with about 120000 penned into it, and the story developing at a good pace, moving along, the characters coming back to life. I was feeling them, getting excited about them all over again, and have thus remained. But I always end up doing some of my best and most productive work while I'm there. It's a place that infuses me with new energy, and so much inspiration. No wonder I never want to leave.

Since we returned, I haven't written much. There were days when I didn't write at all. But it's ok, because I had to do one final re-read on my upcoming release, "MARIANNE", the final novella on the Blood Trilogy (available for pre-order here), then I had to tackle uploading it onto KDP for ebook edition and also paperback - always a hassle!! - I had to sort out some graphics for social media prepare the book release for the eight of September. This takes time, time that pulls me away from writing. It's only natural, and necessary. I also wanted to edit some photos and work on a blog post, sort out my instagram feed, and then there were all the chores needed to face, after coming back from holidays. More time away from my writing. But in the midst of all this, I did manage to pen down some more words, it's progressing, this Arthurian extravaganza of mine. Funny how, the moment I decided I was going to write this one for my eyes only, I had major break throughs.

In the meantime, I'll be indulging in the memory of these yummy cupcakes, planning to bake a new batch soon. I made these for my mother's birthday - which was in June, but seeing she was at Coventry at the time, we only celebrated in July when she came back - and they were just so good, Not overly sweet, but very fruity, and tiny in size so I don't feel too guilty. Here's the recipe:

• 150 gr flour
• 2 tsp baking powder
• 150 gr butter
• 150 gr sugar - I always use less, 115 gr or 120 gr
• 3 eggs
• 1 cup frozen cassis
• 1 tsp vanilla seed paste or vanilla extract

Turn the oven at 180º and line your cupcake tins. Cream the butter and the sugar until fluffy and pale. Add the flour with the baking powder in batches, along with the eggs - one egg, one third of flour - and mix well between each batch. Finally, fold in the cassis, and pour the mix into the tins. Bake for 25 to 30 minutes in a ventilated oven, or until they're golden and the skewer comes out clean. Let them cool before you serve, they go very well with a scoop of vanilla icecream or a dollop of cream on the side... sit down to a cupcake, a cup of tea and a good read, that's your break sorted out for you.