Where I live, it rarely rains from April to October and the summer temperatures hover around 102° F, so about mid-July we start longing for the arrival of Fall. Just when it seems summer will never let go, we wake up to a change in the air. Even if the days still heat up, we sense Fall’s presence.
This past week, I woke to hardwood floors chilly enough to break out the fuzzy socks. Yay! Maybe it’s because I was born in October that I feel the energy of a beginning more than an ending. And a boost is surely what I need now. I just finished the critique training workshop though WFWA and soon will be sorted into an online critique group. Egads! What was I thinking?
I participated in the workshop because I’m anxious to work exclusively with other women’s fiction writers. But how can I be a member of a critique group with nothing to submit? I have no choice, now, but to wake that Muse and get back to work. Shut the doors, put in the earbuds, and start up the Bach cello suites.
So yes, I welcome the energy of Fall. Of course, it also shines a spotlight on the many other jobs I need to tackle. Maybe I’ll get a few chapters written and then switch to the mad house cleaning I used to do in November. Any long-time readers remember my NAHOCLEMO (National House Cleaning Month) challenge?
For me, these cool days present another challenge. I’ve finally decided to get serious about losing the pounds I’ve added during these last five years of sitting, sitting, sitting as I worked on this serious writing business. It’s hard to eat salad when your body’s chilled and begging for hot chocolate and cream soups and hearty casseroles. And I can’t even think about the temptations of the upcoming holidays.
Okay, as long as I keep my fingers on the keyboard, I can’t eat. Well, I could, but …
Image courtesy of Karpati Gabor / Morguefile.com
Linda Cassidy Lewis 
I adore fall, but it seems to have skipped straight to winter here. It’s SO COLD! It’s like we went straight from summer to November, when October is usually quite warm here. Oh well. I can hope next fall will be better. I’m glad yours is lovely! Good luck with your writing!
LikeLike
I’m sorry to hear you’ve been cheated out of Fall, Michelle. 😦 I hope you’ll always find the good in whatever season it is.
LikeLike
I’m so happy to hear you’ve found a critique group! Mine has been a HUGE positive influence on my writing and my life. My group is presenting a workshop on how to structure and run an effective critique group at the North Carolina Writers’ Network conference next month. Wish you could come! Good luck with your group. (On fall: now that I’ve escaped snow country, I love fall. I hated it before because I knew that it was just a precursor to the dreaded winter.
LikeLike
We haven’t “met” yet, Natasha, so I can’t say how well we’ll work together, but I hope it’s a positive experience. I’m glad to hear yours is successful.
I’m that was with spring, now. I love the beginning of it, but then I start dreading summer. Right now, I just want a glorious rain storm, but there’s nothing but sun in the 5-day forecast.
LikeLike
I left out a ) on the above post. And, yeah, I’ve been copy editing too much lately.
LikeLike
I love the spring most, followed by autumn. I like the change of seasons. Starting a women’s fiction critique group is a good way to start writing again. That’s why I participate in the children’s on-line groups — deadlines.
LikeLike
It is, Patricia. I’ve added a couple thousand words in the last three days, which is a pittance for some writers, but for me right now, it’s like I’m on fire. 🙂 Still, I have 74,000 words to go.
LikeLike
I’m very late to the party here, but I am also a huge fan of fall. The rain returns, and the world is a little quieter for it.
But I’m mostly commenting to recommend that you try a warm salad. It fits the healthy bill, but also provides some of that lovely warmth the cold weather makes us crave. I had this at a local Portland restaurant, Perry’s on Fremont, and have been making it at home ever since. To a bed of greens, add whatever is available: boiled or roasted potatoes, cooked asparagus, mushrooms, zucchini… Basically, whatever sounds good. I usually top it off with blue cheese crumbles, but those are optional. And sesame seeds, when I remember.
LikeLike
Thank you for the suggestion, Rebecca. One of my sons used to get a broiled steak salad at his favorite Italian restaurant, but I never tried it.
LikeLike