This one is going to be short. Just one bit of advice for those who haven't already figured it out. If you don't like editing--hell, if you don't LOVE editing, you better learn to. Writing the actual story is the easy part. The polishing and revising and criticism that comes after that is the real test of your endurance and your dedication. Few people can make it past the first draft stage. Even fewer last through the thousands of comments and edits it takes to actually make a story work.
Sometimes, all it takes is one well placed comment to make you look at your story/essay/novel/etc. and go, "Man. I can so do better than this."
I know because it has happened to me over the past couple of days.
Sometimes, better means a revision, editing a point of view error or plot hole. Other times, better means putting aside treasured sections of work because they simply don't belong anymore. On occasion, better means re-envisioning your entire body of work, keeping only core ideas or plot points, and starting from scratch.
It is a painful decision to make and one that may make you question your sanity (at least, I know that's what I'm doing right now), but if you can honestly look at your work pre-publication and say, "I can do better," then you owe it to yourself to make the sacrifice. I mean, do you really want to put your name on something you're not obscenely proud of?
This has nothing to do with writing whatsoever, but I am so excited that I found this recipe I thought I lost that I'm posting it here. I got it off of a pasta box a few years ago and it is absolutely DELICIOUS!
TOMATO BRUSCHETTA TRI COLOR ROTINI SALAD
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together tomatoes, oil, onion, vinegar, basil, parsley, garlic and salt; stir in cooled pasta. Season to taste with salt and ground black pepper to taste. Cover; refrigerate. Before serving, garnish with croutons. 6 servings (1 cup each). NOTE: Recipe can be doubled.
3 cups (8 oz.) RONZONI TRI COLOR ROTINI Rigati, uncooked 3 cups (1-1/2 lb.) chopped fresh plum tomatoes 1/3 cup olive oil 1/4 cup finely chopped onion 2 tablespoons balsamic or red wine vinegar 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves plus1 tablespoon chopped fresh parsley 2 tablespoons chopped fresh parsley 1 clove garlic, finely chopped 1/2 teaspoon salt 1 cup garlic-flavored croutons
I hope someone out there tries this and enjoys it as much as I do!