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Archive for the ‘Karen’s Journal Notes’ Category
The Society of Children’s Book Writers and Illustrators Conference
Good morning. Today is January 18, 2011, and I am busy planning for the Society of Children’s Book Writers and Illustrators conference. This conference takes place in New York City later this month, which I will be attending.
The Society of Children’s Book Writers and Illustrators (SCBWI) was founded 1971 by a group of Los Angeles-based children’s writers. It is an international organization based in Los Angeles, California, representing professionals in the field of children’s literature. It is the world’s largest children’s writing organization and the only international organization for people who write, illustrate, or have a professional interest in children’s literature. There are currently more than 22,000 members worldwide, in over 70 regional chapters, writing and illustrating in all genres for young readers from board books to young adult (YA) novels. The SCBWI facilitates communication between writers, illustrators, editors, publishers, agents, librarians, educators, booksellers, and others involved in the field.
Membership in this society provides many benefits for writers, including information and support, access to awards and grants, networking, local workshops and get-togethers, inside publications, online resources, manuscript and illustration exchange, member discounts, and more.
The SCBWI sponsors two annual conferences, on the west and east coasts of the United States, usually in Los Angeles and New York City, as well as many regional conferences and events throughout the world. It publishes a bi-monthly newsletter, has an interactive website, and gives out a number of awards and grants. Among these are the annual Golden Kite Award for the best fiction and nonfiction books and the Sid Fleischman Humor Award.
At this year’s winter conference there will be a panel discussion on Creating and Recreating the Picture Book: Three Views. There are also three workshops about What Makes Your Work Publishable: Today’s Market in Children’s Books.
I am looking forward to all the other authors I will meet at this conference, as well as all I will learn from the speakers and workshops.
Happy Birthday to My Husband, Jim!
Dear Readers,
Today our family celebrated Jim’s birthday, and it was grand! Family came home and all of our sixteen children were here except for Janelle and her husband, Paul, who had traveled to Portland, Oregon, to be fair and spend time with Paul’s family for Thanksgiving. They alternate every other year, so we look forward to next year and having them here.
Brianne and her husband took Jim and me out for Jim’s birthday breakfast at the Max, where we talked for four hours! Meanwhile, back at the house, Kyler and Kelsey cooked homemade turkey pot pie from the Thanksgiving leftovers. It turned out great. And of course, Jim also chose to have his favorite dessert—German Chocolate Cake and Homemade Vanilla Ice Cream.
Check out the pot pie recipe below for a tasty way to use up your leftovers.
Take care!
Turkey Pot Pie
Ingredients:
1½ c. frozen peas and carrots, thawed under cold water
5 Tbs. butter
5 Tbs. all-purpose flour
¼ c. chopped onion
½ tsp. salt
¼ tsp. pepper
1¾ c. turkey or chicken broth
⅔ c. milk
3 c. diced cooked turkey
pastry for 9-inch two-crust pie
Directions:
- Preheat oven to 425 degrees F.
- Drain peas and carrots; set aside.
- Heat butter in 2-quart saucepan over low heat until melted.
- Stir in flour, onion, salt and pepper.
- Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in turkey and vegetables.
- Prepare pastry.
- Roll ⅔ of the pastry into 13-inch square; ease into ungreased 9-inch square pan.
- Pour turkey mixture into pastry-lined pan.
- Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter.
- Place square over filling; turn edges under and crimp.
- Bake until golden brown, about 35 min.
Yields: 6 servings.














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