by Kristine Carlson Asselin
I’m still pinching myself that I’ve got a book coming out this year! And I’m incredibly proud to join these other amazing writers as part of the Fall Fourteeners.
It’s taken ten years for me to be able to say that my debut Young Adult novel is coming out. Yes, I’ve been at this writing thing for almost ten years. I always gasp a little when I think about that number, partly because it doesn’t seem like that long, and partly because that seems like soooo long. In that time, though, I’ve learned about my own style of writing, about what I like to write, and about the craft of writing. I’ve made some of the best friends I’ve ever had.
My journey to publication is one of perseverance. The first advice I always give to aspiring writers is never give up, persevere. You have to keep writing. Try writing in different voices, different genres. Take an online class. Go to a conference. Read, a lot. Find a great critique group. Find great beta readers. Make good friends, who will commiserate with you when you get the inevitable rejection letters and celebrate with you when you finally get to YES.
At the beginning of the process you simply don’t know what you don’t know. As you evolve, as you learn your craft, you’ll start to figure out what works. You’ll start to get a feel for your own voice, your own process, your own style.
It took me a long time to be able to say, with confidence (i.e., out loud) that I.AM.A.WRITER. But I know now, that you have to believe it in order for other people to believe it.
I’m excited to be here at this moment, with these other incredible authors. To be able to share our journeys with the world. I look forward to this year!
Here's the blurb about my YA contemporary ANY WAY YOU SLICE IT, coming out in late fall 2014 from Bloomsbury Spark!
MYSTIC PIZZA meets THE CUTTING EDGE; in which the pizza business is all a fifteen-year-old Penelope Spaulding knows until a chance meeting with a hockey player and a lucky shot opens her up to a new world on the ice, far away from the responsibilities and pressures of the family restaurant.
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