I’ve known Linda since the early 90s, when I showed up at a writer’s group get-together. I remember we divided into small groups, and she talked to mine about writing and sending out her work, like it was something any regular person could do.

Over the years, I heard about her collaborative efforts. Her name is on these books: Making Peace With a Dangerous God; Revealed: Spiritual Reality in a Makeover World; and Lost Boys and the Moms Who Love Them.

I applaud Linda now in her success with a novel, something she dreamed about doing for a long time. The Fence My Father Built is an engaging story. It takes place in Central Oregon, with a good ol’ boy bad guy and Muri, a librarian from Portland at the end of a divorce she didn’t seek, trying to raise a rebellious teenager, missing the father she barely knew. How she gets to “know” her dead father and what a fence made out of oven doors has to do with it make for a tale that kept me coming back.

Now here’s Linda, in her own words. Yummy-looking recipe follows.

Dream Big

I’m excited to be Deanna’s guest blogger today. Over on my own blog, http://www.GodSongGrace.blogspot.com, I provide writing tips I’ve learned in the last few years as a writing instructor for a local college. I’ve published four books so far, which should encourage you to go for your writing dreams.

Deanna tells me many of you are young moms. I raised four children, and when I was starting out I also ran a full-time daycare from my home. If I could’ve asked writing-related questions back then, my number one concern would have been, “How can I carve out a writing routine?”

You might think it’s darn near impossible to write while the kids are little, but that’s just what I did. Each afternoon, before the school-aged kids came home, I put the kindergartners and tots down for a 90 minute rest. I played a wholesome video during this time (the only screen time of the day). While the kids rested their legs and voices, I hauled out a heavy electric typewriter—this was B.C., before computers—and plugged it in on the stovetop. I did this so I could peek around the corner at intervals; to be sure no kid had ditched her diaper and was streaking (this happened more than once). I stood up and typed until rest period was over. Then the kids got up—starved of course—and my writing time was over for the day. We pottied, ate a snack and then headed outside if weather permitted.

For those of you moms who feel tugged in opposite directions, here are a few tips I used to keep my writing dreams alive:

• Even if you only get 15 minutes of writing time, resolve to show up every day. Many moms set their alarms early or stay up late. I bought a book written by a pediatrician who also had 12 kids. I thought, “If she can do it . . .”
• When you are writing a first draft, don’t edit yourself. Just write. Editing comes later.
• Focus on producing word count, not quality work. Let yourself go and write what comes to mind. Gertrude Stein said, “I write to learn what I think.”
• Take a course—community colleges, workshops or continuing education classes are not expensive, and you can learn the basics.
• Join a writing organization, or find or form a group with other moms. Instead of comparing potty-training techniques, read your writing to each other.
• Read the kind of books you want to write. Read the best books you can find.
• Writing is a skill—you can learn a skill. But it’s also an apprenticeship, one that requires practice. Remember the Three Ps: Practice, persistence, patience.

OK now for the recipe: So many ways to go here! I could give you munchie ideas so you can eat while writing, or a yummy dish to make ahead, thus extending your writing time. Since I confessed to eating stick pretzels on the job (oh, the shame!) I’ll give you my easy enchilada casserole recipe, which you could make in huge quantities and freeze. Or not. Enjoy!

Linda’s Easy Enchilada Casserole

Set oven to 350. Use nonstick spray to grease a 9×13” glass or metal rectangular casserole dish. Construct this mild casserole in layers as you would a lasagna. If picky eaters are involved, puree onions and garlic or omit. If you use a mild sauce, even kids will eat it.

Assembly time: 15 minutes  Baking Time: 30 minutes

You will need:

Two cans of enchilada sauce, 16 oz. each

1 pound lean ground beef, ground turkey or extra-firm tofu

3 cups grated jack or Colby cheese

1 onion, chopped

3 cloves garlic, chopped

One can of corn

3 cups precooked rice (I use leftovers from a stir-fry dinner)

18 corn tortillas

Vegetable or olive oil

To garnish: Black olives

Shredded lettuce

Sour cream

Brown the onions, garlic and ground beef, turkey or tofu in a heavy skillet. Season with salt and pepper or chili powder if desired. Drain and set aside. Line the casserole dish with about three tablespoons of the enchilada sauce and arrange 6 tortillas, slightly overlapping, on top of sauce. Add one tablespoon of oil and spread evenly over tortillas. Spread one-third of meat mixture, rice, corn and a thin layer of the sauce over the tortillas, ending with cheese. Repeat twice more, ending with cheese. Tent aluminum foil (don’t let it touch the cheese!) and bake at 350 for 30 minutes. Garnish with shredded lettuce, black olives, sour cream or other condiments such as salsa or avocado. Cut into squares. Makes 6 servings.