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Believe In Your Words

by Myra Nour For “young writers” who may be hesitant in submitting your material to magazines, to critique/partners, sending excerpts to web sites, or not even allowing friends to read your stories: there comes a time when you must be open to possible criticism; for if not, you may be cutting yourself off from positive feedback as well…the fertilizer, so to speak, of an aspiring writers growth.... read more

How Do I Cope With Rejection?

by Myra Nour A common remark to this question, is, develop a tough skin. Well, better said than done! You do have to TRY not to take it personally, which sounds contradictory because this story is your “baby”. But, remember many magazines & book publishers receive hundreds…thousands of submissions. You will find some editors who may like something about your work & others who clearly... read more

Setting up a Manuscript Submission page

by Myra Nour Find out how to set up the pages of your manuscript for submission. Type your “real name” & address on the upper left; then the rights you’re selling on upper right margin (check Writers Market for specifics), followed by approximate word count. Last, put your copyright; the symbol can be done by hand or on the computer. To insert the symbol using a word processing... read more

The Secret To A Successful Writing Career

By Stephen Hart I have discovered how you can be successful in your writing career. It works regardless of the type of writing you’ve chosen as your career path. If you want to be published, this will help you. If you need to get over writer’s block, this will speed you past the hurdles. If you need to handle rejections with less tears, this will dry your eyes. And the best part is, it’s... read more

Cooking Up A Mystery

by Barbara Pearson Arau author of Someone’s in the Kitchen With Dinah I’ve been writing since I can remember, from barely-one-act plays in our garage featuring a cast of heavily bribed neighborhood kids, to awkward but heartfelt Mother’s Day poems lovingly penned in turquoise crayon. I’ve been cooking practically as long; I can remember baking cakes in tiny tins, using leftover... read more
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