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PROMPTUARIUM

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Sunday Photo Fiction – June 18th 2017

Sunday Photo Fiction

Each week a photo is used, donated by one of the participants of Sunday Photo Fiction, and the idea is to write a story with the photo as a prompt in 200 words or less. The photo doesn’t have to be centre stage, there have been times when I have had to read the story a few times to spot where the prompt is hidden. Please include a mention and / or link to whoever donated the photo.

200 words

The challenge makes you look at replacing two words with one, and a little jiggery pokery. A few words over is sometimes necessary when there is no way of shrinking it without losing an integral part of the story. Using a program like Microsoft Word or Open Office have a word counter so you can see how many you have used. A few of the stories have been going way over…

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Weekend Writing Prompt #7 – Remedy

Sammi Cox

A word and photo prompt to get your creativity flowing this weekend.  Use the prompts separately or together.  It’s up to you.  Write a piece of flash fiction, a poem, a chapter for your novel…anything you like.  Or take the challenge below – there are no prizes (it’s not a competition) but rather a fun writing exercise.  If you want to share what you come up with, please leave a link to it in the comments.

Word Prompt

Remedy

Photo Prompt

Challenge

Prose Challenge – Write a story in less than 500 words that opens with the line: “I’ve found the remedy”, or words to that effect.

Poetry Challenge – Write a poem in 12 lines or less inspired by the photo prompt, where the first and last lines are the same.

Can’t wait to read what you’ve come up with!

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Small Batch Blueberry-Lemon Refrigerator Jam

food on fifth

Refrigerator jams are fast and simple to make. They will keep for a few weeks and is the best method for making small-batch jams. They don’t take a lot of time and can even be frozen to eat later in the year. I like this method as it is very rewarding and doesn’t take all day. I make a few jars at a time of different types of jams all summer. We eat some immediately and freeze a jar or two for later in the fall and winter.

 Tennessee blueberries are in season and they are abundant. Plump and juicy, full boxes looking so beautiful at the Downtown Nashville Farmer’s Market that I could not resist….. I over-bought as usual. We have been putting them on all our salads and eating just out of the box or in yogurt and on cereal every day.

Three ingredients….blueberries, lemon and sugar…and about…

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