Katy Walters

About Katy Walters

Katy lives on the South coast with her husband and a loving hyper friendly dog who likes to greet and lick everyone on sight. She has a BA Hons (Psych) BA Eng.Lit. MA in Religion and Mysticism and a Hon Dr. Science for research into pain control. She was a psychologist and hypnotherapist before changing direction for full time creative writing, Her main genres are historical romance, crime and science fiction.

History of the Victoria Sponge Cake and a time consuming recipe.


I do love to know the origin of recipes.  On looking up the history of the Victoria Sponge I find it is possible the earliest references come from the English poet Gervaise Markham, ‘The English Huswife, Containing the Inward and  Outward Virtues Which ought to be in a Complete Woman’. This is from the year 1615. So cakes and recipes say it all.

Hmm … Huswife indeed, (swear word here). We’ve come a long way, girls.  Margaret Wolstenholme, our mother of feminism would have had enraged words and actions about that, as would Emmeline Pankhurst, a political activist and leader of the British suffragette movement who helped women win the right to vote. (Wikipedia).

Her famous quote says it all:

“Trust in God – she will provide. Justice and judgment lie often a world apart. The argument of the broken window pane is the most valuable argument in modern politics.”

So having cleared that up, I can proceed gently into the case for the Victoria Sponge.

According to Wikipedia, it is claimed to be the first of non-yeasted cakes. The recipe can also be found in Lydia Mana Child’s book, The American Frugal Housewife (1832). The sponge cake is thought to be one of the first of the non-yeasted variety.

There are several variations of the cake, ranging from European patisserie to the Anglo-Jewish ‘Plava’ the Italian genoise and the Portuguese Pao-de-Lo. Wikipedia has it that it is possibly the ancestral Italian Pan di Spagan (Spanish bread). 

So have researched and appreciated the antiquity of the sponge cake I can also say it was a favorite of Queen Victoria as well. In the end, she did wear very big knickers. Blame it on the cake.

And now without any more ado, I will proceed with the recipe for this virtuous sponge.

Sponge Mixture

6 ozs of self-raising flour

6 ozs caster sugar,

6 ozs margarine preferably a buttery one.

3 large eggs. Don’t throw them at hubby., (Save the argument for later.)

2 tsp. baking powder.

1 tsp vanilla extract optional use.


7 ozs butter

7 ozs Icing sugar.

Good quality jam – strawberry, raspberry or blackcurrant.

Eight fresh strawberries, a few blueberries and some blackberries to your taste.

Now, if you’re feeling especially virtuous you could grab your wicker basket and skip beaming down to the field if you have one there. Sing the latest ditty as you run through the long grasses, bosoms bouncing,  picking the berries fresh from bloodthirsty thorns. And yes … yes. You could milk the goat and get the fresh cream that way instead of opening a tin. Mind your bottom though, goats have vicious horns.


Food Processor

2 –  7 inch baking tins.

Baking parchment to line 2 seven inch baking tins.

Palette knife.


Oven preheat to 180 C or for gas setting, no. 4.

Make sure no-one puts their head in it. I had to fight the urge after reading the Virtuous Huswife.

So, prepare two seven inch baking tins by placing a round of parchment paper for each. This will ensure the cake or your skin does not stick to the tins.

Process together the butter and sugar.

Add eggs one at a time.

Add the flour, baking powder, and vanilla extract.

Mix thoroughly.

Use a tablespoon to test if the mixture has a soft dropping consistency. I resist testing with my tongue or even licking my fingers as people have to eat it. If the mixture is too stiff add a little milk, not too much, but enough to get the dropping consistency. Rather a drop at a time than spoil it by making it too runny, bursting into tears and throwing the whole ruddy mess across the kitchen. But then the dog would have a field day licking it all up, so all is not lost. Cheer up.

If the cake still exists, allow 20 – 25 minutes for baking or until it is a warm golden brown. To test, just use a clean palette knife, pushing it gently to the bottom of the baking tin.  No, don’t stab it, even if its burnt you can still give it to the cat. She will love you forever.  Now if we’re still cooking, the blade should be clean when withdrawn. Don’t keep it in your hand if hubby is giving snide remarks. The cake will be delicious, don’t listen to him. If there is a sticky residue, bake a little longer and push him out of the kitchen. Then vent your rage, by throwing the knife at the door.

If the cakes are still around, wash and prepare the strawberries, blueberries, and blackberries.  Dry using paper toweling.

When ready, remove the two cakes from the baking tins and peel off the parchment. Pull the knife out of the door and test the ruddy cakes again. Calm down,

Place both cakes on a wire rack or grill rack to cool and …  your dear self as well. You see, I do love you, I understand just how you’re feeling. All you wanted to do was bake a bloody cake and the world and his wife are bombarding you. They haven’t forgotten when dearest aunt Lou’ choked on the meringues. Look, it’s not your fault,   See, I’m here, you’re not alone.  I’m here, I’ve got your back.


Place the butter in the food processor mixing bowl and gradually, whilst processing, add icing sugar.  If it is too soft add more icing sugar. Mind the processor knives, they’re not called Ninja for nothing. I actually sent mine back when I saw them. I was terrified, the last thing you want is to be near the Ninja knives when someone’s insulting your buttercream. And I have a nasty temper at times, but never violent, well only when I’m cooking.  I can see you feel the same, so hang in there.

After the cake is cool enough, use the palette knife to spread jam on one cake, follow with butter icing. Place some of the fruit on this lower cake, saving some for the topping.

Proceed by spreading more buttercream on the top layer cake and placing more berries on by pushing them gently into the butter to stay in place. Oh, I see, hubby’s back.  Look, resist the temptation. Don’t … don’t do it. He can be in your face as much as he wants, but you’re not going to plaster your beautiful cake over his bloody face.  Don’t let him win.  Resist the temptation. Right – good; now you’re calm.  I love you, don’t forget that.

Carefully sandwich the two cakes together. God – you’ve done it.

Lastly dust with icing sugar. Cover and when thoroughly cool, either serve on your cake plate or place in the cake tin, not your husband’s head, I meant your cake.

Present with edible or fresh flowers.

Note. With regard to the fantastic photo of this famous cake, I think Shutterstock take’s a far better photograph than me. Actually, the cake doesn’t exist, it’s all in my mind. I can imagine it but I just can’t cook the darn thing. :))

So getting back to ‘The Virtuous Huswife,’ one can either bake the damn cake or, for goodness sake, pop out to the nearest Supermarket and buy one. They make delicious Victoria sponges there, and it does give a girl time to  write that masterpiece or paint another mind-blowing portrait for the Tate Gallery, or direct the latest box office smash hit or train for the London Marathon or … knit?

Have a wonderful week.



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It will be Fine – Really.


It will be fine on the day.

Hello dear friends,

I am so glad to be here typing to you all.

It has been a traumatic and triumphant time for me, so the 24th of the month has stolen up quietly.  Nevertheless, I have a store of delicious menus and wonderful advice for those who suffer from GERD and Acid Reflux and for those dear souls like me who’ve suffered from Peptic Strictures; I’ll explain a bit later what that is.

GERD is such an awful sentence I wish they had a more dignified term. It gives the idea of ‘grumpy burping’, and I have this vision of a pot-bellied grouchy old man grimacing whilst leaning over his walking stick. As for Acid Reflux, I picture this extremely emaciated aging lady with dyed black hair and a nose hanging over her lips waving a scrawny fist at me.  I named her Aunt Aggy.  She has to go but I’ve been told she’s a permanent fixture in my, to put it politely, ‘gut’; that’s Peptic Strictures; it means the gut is closing up.

After being diagnosed and treated, which I am coming to in a minute, the dietician handed me a list of foods I am forbidden unless of course I want more choking episodes which would end up in another endoscopy and that is my worst nightmare.

It all came about after a choking episode where I was running around the garden trying to cough up some salmon. As this was becoming a habit of eating, choking and fingers down the throat, hubby insisted I see the doctor, who promptly sent me to a specialist. When the specialist said it was necessary for me to have a two-foot tube down my throat. I asked if I could have a general anesthetic, but he explained I needed to be aware really. So I pleaded with him, begged him, saying I needed to be put out – unconscious.

So he asked me gently why I was so afraid, and this is actually the truth, I said, ‘I’m afraid I might punch you.’

I mean can you imagine a guy coming towards you waving a pipe and asking you to open your mouth whilst he puts two foot of tube down your throat??? No, it was impossible. But he took my hand and gazed into my eyes saying. ‘I think we need to sedate you. Don’t worry you won’t know a thing.’ I bit my lip literally and said, it was not strong enough, I was very strong-willed and I would wake up. But he smiled and said, ‘don’t worry you won’t wake up.’ It was beginning to sound like a horror film.  But he managed it and I didn’t wake up. And I can honestly say to anyone out there, don’t worry, it’s fine you won’t feel a thing. I have no worries about going again, maybe the odd diarrhea the night before but I know I’ll be okay.

So to get back to the list of foods. ‘The dietician said, no vinegars, sauces, no garlic, no spices, no chilies, peppers, no onions,  no dairy, which means cheeses etc., no meat;  but I was a vegetarian with the occasional fish, so the latter was okay.  I could have fish as long as it wasn’t fried etc., but I feel the boiled cod is laughing at me. Boiled beef which I said I don’t eat and carrots without the spices – need I say more? And as for the rest, the dietician elaborated for me, no alcohol, oh God that was my five o’clock treat after writing all day along with a packet of chili crackers – gone. She carried on, no tea, coffee; Horlicks was a big no no. But she did advise water!! So I asked about tomatoes surely I could have tomatoes? No definitely not, banished forever along with pizzas.

So what was left? She said veggies were okay.  Complan was good or mashed potatoes but to be careful as they could get stuck in my esophagus.  Avocado pears were out for that reason and citrus fruits would only make it worse. , but I could eat berries unless they were strawberries. Cereals were fine as long as they were very soggy. I don’t like cereals but I had no choice. So things were grim.  But at least the surgeon managed to enlarge my oesophagus so I could eat – but what?

You know to be an author one has to have a vivid imagination and I have plenty of that even if the trolls, take a fiendish, delight in writing what a lousy author I am.

So I began to build a list of recipes after hours of searching on the Net and was getting along quite happily with quiches made with eggs and a dash of cheese and asparagus and steamed – no sauces – yuck, but as I was starving it was fine. Yoghourt –I’ve always hated it, but it was a lifesaver. Now the only thing is, it causes flatulence, belching and breaking wind, so going out for a meal with friends was dicey especially in a restaurant. And I certainly didn’t want to have to warn my friends that I might belch or talk about the wind and things, and well … you know. Quite embarrassing especially with men present as well. I mean how could I say, ‘Look I might leave the table quickly, so please forgive me.’ They’ll want to know why? So I got by with my old friend, boiled cod.  As for the alcohol, I did actually cheat and have half a glass.

But then dear friend, I managed to get another health condition which really nailed the food list, I ‘ll only say it was a nasty condition and a rotten four months of red codes flashing around, oh an orange one for the CT Scan. Thankfully I have the all clear I didn’t have the condition after all. Four months of terror – truly – terror and a diet to die for, it was even more restricted. But hurray – yaay – seaweed pasta, now that was an option, or that dark green spirulina powder nicknamed pond scum – yum yum.  After being sick a couple of times I trained myself to like it.

Beans and nuts saved the day, after a plateful of mashed chickpeas I could clear a room full of people in seconds.  I was the lead in the orchestra of belches and f…rts.  Joan of Arc has nothing on me when it comes to eating gross food! The family were very understanding so we all just enjoyed a cup of tea minus the milk and sugar of course.  It has left me a vegan and oh my God, that is another story again.   Have you read of people who live on air?  Trouble is I’m not ready to talk with angels yet. I did talk a lot with them when I needed healing and they rallied round, but they’re busy elsewhere now.

Yet you know I am not suffering now, even though I long for chocolate, oh , I didn’t mention that – forbidden of course, my beloved chocolate bars – gone with the wind from the chickpeas. But yes I am not suffering now, as I am finding being a vegan fascinating.  It is as if I am on a journey, an exciting journey finding out new plants and leaves to eat. Did you know you can bake leaves, add a little salt – rock salt, and it makes a tasty morsel with the black beans.  Yes I know, impossible but it can work.

So whilst I’m off to the fairies, I will leave you with a lovely little vegan recipe and hope you enjoy it.

Thank you for listening to me, reading I mean and I must go now as it is now 4.00 am and I have to get this on the website and not being a computer expert, I find that difficult at times.

Love you all,


PS the surgeon and I are really good friends,


Vegan recipes do not cater fully for peptic strictures and GERD but I use what I can from them and they taste delicious.

This recipe is for all the GERD, Acid Reflux and IBS sufferers out there just cut out what doesn’t agree with you.


First thing, meditate for a second. Close your eyes and tell yourself you are hungry and you are adapting.  That’s the holy word – adapting.

Warm up half a  pint of soya milk on the hob or microwave. I don’t use the latter anymore, not after all I’ve read on it. But you might like to.

Put two tablespoons of olive oil in the pan and heat it up. Stir in two dessertspoonfuls of Spelt flour or organic flour. Half a pint of the Soya or Cashew milk.

Slowly pour in the soya milk and give it a good stir and squash out all the little lumps. Then add vegan mozzarella cheese and stir followed by a couple of teaspoons of Nutritional Yeast. Stir in, adding more soya milk if it gets too thick.

For a savory add Marmite (safe) or mustard (safe)  Yes, you can have a dash of mustard.

Then you’re done. One vegan sauce. It’s lovely once you get used to it.

Nutritional Yeast is a must for vitamins. Can be bought on Amazon.

Now I have found a fantastic site Vegusto – 100% plant-based gourmet – expensive but so what, you’re not buying lots of other stuff,  so buy and enjoy.

I am not making any money here as I just want to help others have some joy in their lives.   In time I will be giving out a lot more recipes – delicious once you’ve adapted.

With this site you can filter out garlic, onions, yeast, soya, nuts, lactose and eggs, in any order you need. So dear ones there is hope.








Oh Happy Day, Oh Happy Food



After a year of unexpected diagnoses, treatments and scares I am now on an exciting journey with food.  I’ve always loved cooking and taken a vivid interest in the nutritional value of food. That’s besides the taste.

On and off I’ve been a vegetarian, or a  pescetarian.  Now recovering from unexpected health conditions I face an extremely limited diet where spices, most herbs, garlic, onion, citrus fruits, dairy, fried foods, roasted foods, red meat and so on are banned.  Desperate now,  I grabbed the hand of Veganism, like Oliver Twist I wanted more. I realized then I was on a journey and I didn’t look back, like Lot I kept on going.

Along with my robot pal who goes by the name of Google, and my doctor who looks the same age as my eldest grandson, I set off down  the yellow brick road, to explore the strange new world where I am Vegan. My mind flashes to the Walking Dead and that vicious adversary Neegan, everyone is Neegan. But this is no zombie horror story it’s the opposite, a world of culinary joy, delight and intrigue.

I am not saying I’ve grown wings and living on fresh air, no, but at least whilst surviving I can now enjoy food as well as preparing and cooking it. Also I am not declaring Veganism to be more nutritional or tasty than the Palaeolithic and vegetarian diets, far from it, but to those suffering from oesophageal and gut trouble amongst other complaints, it’s a godsend. After all, food is all about survival and we’ve all battled through the centuries to make tasty heaven on earth plates of mouth watering happiness.

Through the two illnesses in the one year, I lost two and a half stone and this way of eating has kept me there. I continue to be amazed with the nutritional value of what I originally considered to be a side plate of greens.  Oh no, I’ve been slapped over the head with a leaf, the humble plant holds the key to a rich and healthy life and you save a hell of a lot of money too, once you have  a full shelf of necessary ingredients. Oh and a smoothie blender.  Not necessary but it does save a lot of elbow work.  So today I would like to share one food that I thought I would never taste again; butter.  Glorious butter. I mourned its passing in my so recently restricted food life. I yearned for that creamy butter, I used to slap it on everything, bread, potatoes, baked potatoes, and asparagus besides using it for cooking. Nothing was more delicious than a slice of warm freshly baked crusty bread covered in butter, slightly dripping from the heat of the bread. Yum.  You can imagine how excited I was to find I could actually make a vegan butter; maybe a slightly different taste, but so minimal and absolutely creamily delicious. I made it in five minutes top and that included mixing and blending the ingredients.

I use ‘nutritional yeast’. For your interest, it is made from sugarcane and molasses then dried to deactivate it. So it cannot be used for baking. It is also an anti-viral, antibacterial Immune-booster. It is very low in saturated fat, cholesterol and sodium. Good source of fibre, with thiamin, niacin, Vitamin B6 Folate. The Chrome server advocates it also, as a good source of protein, magnesium, copper, and others. It can replace cheese in so many recipes, and in sauces such as lasagne, carbonara, pesto. It can be added to scrambled eggs, stirred into soups, and sprinkled on air fried chips or mashed into a baked potato.

Here’s a link to Sari Foods who give the low-down on Nutritional yeast. This is not an advertising thing as you will find many places selling it, but I like the organic non-fortified brand.

So without further ado, here is the recipe.


Use a powerful blender but with a smaller bowl.  I have a Ninja blender grinder extractor which is great for butters.

Use the smoothie programme and make the sure the bowl is not too large otherwise you will have difficulty blending small amounts. Tip the blender to one side if necessary, the measures I have will help produce a smoother blend and less tipping of the blender. If you make your own in a food processor make sure there is no skin on the almonds as otherwise you’ll end up with little brown bits through your butter.



4 tablespoons olive oil  extra virgin. You can use standard if you wish.

240 mls or for US 1/2 cup of refined coconut oil. Don’t use unrefined as it is too grainy and will have a strong taste of coconut

16 tablespoons of organic almond ground flour or meal without the skins.

10 tablespoons oat milk or another non-dairy milk that you prefer. Do not use canned coconut milk or soy.

Two teaspoons of organic nutritional yeast or maybe three if you want to add more vitamins to your butter.

One tablespoonful of organic cider vinegar.

If you like some colour use a pinch of turmeric not too much or it will go an avocado tint.


Put the ground almonds, nutritional yeast, milk and salt into the blender, blend for a minute until smooth.

Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light and airy. It took about 1 minute in my Ninja. If you have a less powerful blender just keep going for longer.

Pour into a container, cover and refrigerate. A glass jar with a lid is the best. The time it takes to set will depend on how deep your container is. Two hours should be enough but leave if for longer if necessary. You can hurry it up by placing it in the freezer for a short while.

I actually use a Ninja blender grinder. When I first unpacked it I was terrified of the darn thing. It had a column of three nasty looking blades. I was so afraid of them I had to get hubby to use it first. He cut two fingers on it so beware.  But after I had him plastered up he used it again for me. Bless him. And he’s not even eating the butter.






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Dear Author, your novel is truly unique – a treasure.


Only seven basic plots? Only seven golden rules of storytelling? Only six emotional arcs? Academics, critic, researchers, and reviewers, write nothing is original anymore?   , beg to differ. Dear author you are original; your work is a treasure; you are unique.  In the following article, I would like to say why I came to this belief.  I am so excited; I want to tell you why.

After some years as a published and Indie author, I can truly say that I really enjoy being an independent writer, free to follow my own ideas; present and future for my books.   Of course, if a six figure was offered by a legitimate publisher, which would enable me to enrich the lives of my children and grandchildren, then I would jump at it.

However, this last year has been one of trauma, and experiences, which stopped any writing. Now, this last week or so, I feel like a phoenix rising from the ashes, a phoenix that felt and flew from the fury of the flames, soaring to the distant horizon where inspiration peace and joy beckoned, flying through the spray of thousands of words in the ocean of the mind.

I felt free to break the mould, write something new; to turn away from the usual popular genres to something utterly original.  It may not please some readers but what mattered was I would follow the muse.  As I began to write I realized I was following a certain structure, and above all, one of the familiar plots.  Was I totally free to compose a plot with an original structure? I realize this may not be possible. For instance, the structure was hemming me in; it was not at all different from the usual form in which I wrote.

To my consternation, it appeared; I was forced to accept Aristotle’s dictum that there are only seven golden rules for structuring a story such as the plot; character; theme; dialogue; décor and spectacle (drama).  As for the plot, to my consternation, it seemed Christopher Booker  was right when he wrote centuries after Aristotle,  ‘there are only seven basic plots to storytelling these being: overcoming the  monster; rags to riches; the quest; voyage and return; comedy; tragedy; and rebirth.’ So was I really hemmed in, but aware there are spinoffs or addendums for each major rule.

I had Christopher Booker’s tome on the seven basic plots tucked away on my bookshelf in the furthest corner of my study. I was excited when I bought it some years ago, but on deeper reading of the initial sections, appeared to echo Carl Jung’s archetypes so it went on the back shelf.    However,  I decided to give it a second go and to my surprise or maybe because I had a few years of writing  under my belt, I did find it intriguing, even if I did not adhere to the iron corseted reasoning of the seven basic plots.

In his argument for the theory of seven basic plots, Booker gives an example of the modern-day audiences seated in a luxurious cinema watching Steven Spielberg’s film, Jaws. In Booker’s words, ‘one of the most dramatic horror films ever made.’  Indeed at the time many of the viewers vowed never to paddle in the shallows of the seashore again, me among them.  Booker writes that many of the audience wouldn’t think they had much in common with ‘an unkempt bunch of animal-skinned Saxon warriors, huddled around the fire of some draughty wattle-and-daub hall 1,200 years ago listening to the minstrel chanting out the verses of an epic poem.’ But the film proves otherwise.

Booker points out in the first part of his book,  the first pages of Beowulf tell of a peaceful seaside community of Heorot shattered by the arrival of  Grendel,  a monster, of almost supernatural powers who lives in the depths of a nearby lake. He seizes victims in the night, as they sleep, tearing them from limb to limb.’ As the death toll mounts, Beowulf decides to do battle with this ferocious monster. However, as he slays Grendel, he is then faced with the monster’s horrific mother.  The battles are fought, and the mother monster dispatched, whereupon a jubilant community celebrates a return to the peaceful little community by the seashore.

As Booker points out, one could think Spielberg was influenced by this ancient story, but then writes, it was impossible,  ‘such a dramatic work sprang only from Spielberg’s imagination. This is in my opinion, rather lame as it does smack of an anemic apology for instilling such an opinion in a reader’s mind. I would suggest, maybe the idea for the film sprang from the Universal Mind where authors would dip and come up with the familiar plot or structure.

Beowulf’s monster is a prime example of the seven plots, this one being the Monster. Yet is it really a case for nothing new under the sun outside of the seven basic plots? There are the spin-offs; for instance, in the present time, the appearance or makeup of the monster may change but the plot is the same. This is where the spin-off from the monster comes in, over time, the monster is changing, to become the hero, from the devil to angel, the criminal to the hero. For example, the monster is developing from the puppet zombies of the 1960’s to the ravenous cannibals of the Walking Dead of our present day.  But even with this change, the plot and the character are still tightly enclosed within the seven rules. A century or so before the 1960’s, the monster began to change, to spin off from monster to the misunderstood monster; Frankenstein’s monster raises a love-hate emotion, twisting up the reader’s feelings. In the twentieth century King Kong is a terrifying monster and yet a victim who rouses compassion in the viewer. King Richard 111 can become the misinterpreted hero with a history poisoned with a writer’s skilled words. Then there’s Booker’s Divided Self as portrayed in Robert Louis Stevenson’s, Dr. Jekyll and Mr. Hyde. Even Dracula is turning into a hero, he and his vampires now save the girl. Yet all these themes are still within the seven golden plots. Recently the Computational Story lab in at the University of Vermont, USA has alleged there are only six emotional arcs, which are as near as dammit plots.  So the argument goes on.

Laying in bed, reflecting on the article I’d written so far, I fought to free the author from these cast in stone rules and the belief that nothing is original anymore. There must be something in the author’s heart or mind that goes beyond these seven basic rules. When an author thinks of a new book, it is the story, the feelings, the need to write that comes first. I think the word creation is the best way, to view this conundrum. An author creates something that was not here before, something no-one can replicate.  I suddenly realized that each story written is original. Forget the plot, the theme, the structure; those are laid down like white picket fencing around the trodden neural pathways of the brain. Think about the writing of the novel, the stringing together or free flow of words, how they formed a story; this came from the author’s mind, not the picketed pathways of the brain.   Each novel has its very own uniqueness, dare I say DNA. No-one ever before wrote the words in such a way, such content, no-one can replicate it word-for-word; the very essence of the book was created in the ‘ether’ that place beyond reasoning; a place which has no name. Often when people ask me what I do, and I reply reluctantly,  I am an author, they look at me as if I’ve just arrived from Mars and then begin questioning me; how do I do it? Where do my ideas come from, how long does it take to write, how do I have the time to write.  Now and again people ask if I get upset writing a story,  I have an answer to that one; I truly believe if the writer does not have the same emotions as the characters in the story, does  not laugh or weep with them, they should delete their work and start again; their heart and soul must be in it.

Maybe that’s the secret, sharing the meaning of life, the feelings in life, joy and despair, the tears and the laughter.  That is the true author. Those feelings have no rules.

In the world of creativity, dear author, you are unique, you brought something that did not exist before into our world, you created the book. It now exists through you,  and your work is a treasure.



Christopher Booker, CONTINUUM, The Tower Building, ll York Road, London SE1 7NMX

80 Maiden Lane, Suite 704, New York, NY 10038. First published 2004. ISB N; 978-0-8264-5209-2

Mail Online, http://www.dailymail.co.uk/sciencetech/article-3679510/There-just-SIX-plots-film-book-TV-Researchers-reveal-building-blocks-storytelling.html

The Telegraph, Kasia Boddy reviews. Everything ever written boiled down to seven plots. http://www.telegraph.co.uk/culture/books/3632074/Everything-ever-written-boiled-down-to-seven-plots.html


A Lady’s Plight

On Amazon.