Neal Middleton of Royal Bliss Tells What Helps Him Write Music

 Neal Middleton is the lead singer in the rock band Royal Bliss. Neal has also had to over come some huge events in his life. In 2004, he was seriously injured in a near fatal accident that left him paralyzed in a wheel chair. After months of rehabilitation, Middleton miraculously got back on his feet and was able to walk again. (Neal still has only partial feeling in his right leg, but when you see him on stage, you‘d never know.)

I met Neal back in 2008 after one of the bands high powered concerts. No over exaggeration, this band really gets the crowd on its feet and pumped. I bought an album and couldn't stop listening to it. One night a particular song sparked an idea. The idea grew into my novel. All from one line in a song. (Hear the song here)

Some people have to have food to write. Me, I have to have music. This is why I asked Neal to join us today. He writes a lot of the band's music and lyrics.

Pots ‘n Pens: When writing, what is or has been a major influence?

Neal Middleton: Life, people in it and the experiences I have had. When I write lyrics they just kind of come out. I don't write them until the studio for the most part, it's just what is on my mind at that time. The songs on the new album are reflections of everything that we’ve been through over the past couple of years. I wrote the song “Crazy” about my son. He’s three years old and it’s really hard for him to understand why I’m not home. I explain to him that Daddy’s job is to travel. But it’s really tough to be away from family. 'Singing for Our Lives' is a song we wrote with Monty Powell (Keith Urban, Lady Antebellum) about the last 13 years of our lives. I sing for my life every day to provide for my family and put food on the table.

PnP: You mentioned before that when you guys (the band) started writing your last record, Waiting Out The Storm, you originally had written about 100 songs that over a 3 year process widdled down to the 16 to 18 songs recorded. I know with me I end up cutting and changing a lot of scenes as I go through edits as well. How does your writing lyrics and music change from start to finish?


NM: It's very similar to a movie or a book. You have your rough draft, then you take out the things you don't need and add ones you do. My lyrics are usually pretty rough in the start and then I fine tune them to drive it home a bit more.

PnP: When you toured with other bands such as Hinder, Puddle Of Mud, Buckcherry, Candlebox, and Papa Roach and appeared on the television show THE VOICE last year, did anything help influence the way you now write or perform?

NM: Not really. I think all of those experiences really taught me to be myself, be proud of who I am and my story. The Voice was strange and I am glad I made it our alive.

PnP: Is there a certain type of food or snack that is a must while writing or producing your music?

NM: Late night Mexican food, Cheez Its, beef jerky, and whiskey.

PnP:  I wondered if you would bring that up since two songs "I Was Drunk" and "Whiskey", both great by the way, sound like they were inspired by this style of beverage. If you were marooned on an island with only your guitar, one other musician and only one type of food, who and what would you pick?

NM: Wow.... Uh , hmmm marooned huh... How long? My wife will kill me but since its hypothetical situation I would say Gwen Stafani and Mexican food . That sounds like a good combo.

PnP: Indeed it does. Well, I bumped into Gwen a few months ago. Next time I’ll pass on the word. Only joking. Plus, the Gwen I saw wouldn’t make it very long on that island since she was made of wax.

Thank you, Neal, for chatting with us. It has been great getting to know this side of you. Be sure to check out Royal Bliss and their latest video "Crazy" by clicking here.

Royal Bliss

 



Simple Pleasures

Indulge

Verb - in-duhlj - To yield to an inclination or desire; be lenient or permissive with

Writing comes with so many rules. Curb your adverbs. Quash your pronouns. Activate your verbs. Start with action. Lead with character. Trim all qualifiers. Watch those semi-colons!

These rules, over time or at certain tender times, drain the fun out of writing. It’s possible – if you keep all the things you’re not supposed to do while writing in your mind all at once – to not be able to write a single “good” paragraph.

And that, my dears, is no fun at all.

So I say, don’t just give yourself permission to skirt the rules, embrace your excess. For a paragraph, a story, a day or a week. As long as it takes to throw off the paralysis of discipline and rediscover inspiration.

Embrace your purple prose and aggressive alliteration, run yourself dry of wases and to be’s, don’t name your character until chapter three (if at all). Treat yourself to lay writing, over-the-top writing, empty calorie whipped cream and chocolate sprinkles writing.

Run free of the rules. Indulge yourself.

(just don’t tell your editor I gave you that idea, please)

Putting Things Off and Egg Casserole

We are all bound by time, constrained by details, demands, and necessities to put off those dreams we most yearn to embrace. We make other choices.

Indeed, we may have no choice about how 95 percent of our time is spent. But life happens no matter how we live it, so between the craziness, the exuberance, and the tragedies of life, there are gaps. There are moments. 10 minutes. 30 minutes. An hour. There are moments that we do control, even if we’re not aware of them.

That time making the perfect meal, those minutes crafting a transcendent sentence, these things are not a waste. They’re an investment, an infusion of joy. And when they fill the gaps well enough, they enliven all the other moments in between.

I was going to be funny here, but, instead, in utter (okay, mostly utter) seriousness, here are my top five legitimate reasons for putting off your writing and the top five for putting off real cooking. Note: these only apply to those who are truly passionate about these pursuits, and, of course, there are exceptions.

Legitimate Reasons Not to Write

    1. You are suffering from serious illness or sleep deprivation.

    2. Flying monkeys have stolen your computer, burned down your house, and are dive-bombing to prevent you from using smoke signals from the fire to write your manuscript.

    3. Your family needs you more (always a valid reason, but remember to differentiate between “need” and “want”).

    4. You truly don’t believe you have anything worth saying—and don’t want to find out if you’re wrong.

    5. The thought of failing scares you more than the thought of never trying.

Legitimate Reasons Not to Cook

    1. You’re married to a fabulous cook who will make anything you want.

    2. The insurance company still hasn’t ponied up for the last time you burned down the kitchen. (Notice the fire theme in these excuses.)

    3. You believe that a box with sixty unpronounceable ingredients will provide your family with a healthier or tastier meal than you, a pan, and six things from your Fridge. Come to think of it, perhaps that should be a feature on Pots ‘n Pens: Six Things from Your Fridge. ;)

    4. You’re eating out somewhere that doesn’t have a mascot, a jingle, or a “Value Menu.”

    5. You’re working on your novel.

Bonus Reason for Either

    6. I need to _________________ instead today. But tomorrow, I will definitely take time to _______________ my heart out.

Okay, since I’ve stalled long enough myself, here is today’s recipe for Egg Casserole. There are countless versions of this, but what I like best about this variation is the perfectly dense yet fluffy consistency.

1 lb. ground sausage

2 c. diced potatoes

1 c. diced onion

½ c. chopped green onion

1 finely chopped bell pepper

1 tsp. sage

1 tsp. salt

1 tsp. pepper

8 eggs

4 oz. (½ c.) milk

12 oz. (1½ c.) evaporated milk

2 tsp. dry mustard

4 slices white bread, cubed

1 c. shredded cheddar cheese

Preheat oven to 350˚. Stirring often, cook sausage and potatoes in a skillet on medium high heat until sausage is starting to brown. Add onions, greens onions, and bell pepper, and cook a few more minutes until sausage is browned. Mix in sage, salt, and pepper, and let cook for one more minute. Drain.

In a large bowl, beat eggs. Stir in milk, evaporated milk, and mustard. Then add sausage mix, bread, and cheese. Once thoroughly mixed, pour into greased pan. (I used a 9x13 glass pan.) Cook at 350˚ for 40-50 minutes, until egg is firm.

Get going. Don’t put it off!

The Craft of Writing: Advice from Pots ’n Pens

A few weeks ago, this blog passed its “historic” sixth-month anniversary without any fanfare. So, in the spirit of unnecessary nostalgia, I’ve dug up links to some of the best Pots ’n Pens posts on the craft of writing. If you’re looking for a few tips and pontifications to spice up your own writing, this is a great place to start.

My arbitrary ground rules (which I may or may not break):

1. Posts must focus on the “Pens” aspect of “Pots ’n Pens.”

2. This is not a list of the best recipes. Perhaps an intrepid someone will do that at a later date.

3. No interviews. There are simply too many great interviews with authors, agents, and others, and I don’t want the hate mail I would receive for elevating one great interviewee over another.

4. These posts should contribute to the ongoing development of writers and writing.

This list is in chronological order and includes posts by numerous contributors. Beyond those listed, there are many other super-duper posts on this blog. I encourage you to sift through the history and find your own favorites.

The Craft of Writing

Harry Potter: The Series That Made My Stomach Growl—Cole’s post from July 22 introduced us to the power that books have to inspire our taste buds, featuring the best literary sweets this side of Willy Wonka’s factory. It also seems fitting to include because it was the first regular entry on the site after introductions were made.

More Than a Flavor of the Week—Barely started and I’m already bending the rules—shame on me! Nevertheless, I thought Windy’s post from July 27 was a great fit. Largely a book review, this post reminds us of the importance of passion and depth in writing great books. Also, I think we’d all benefit from dwelling on the excitement food can be bring to our writing and our lives.

Names, Food Add Dash of Believability—On August 2, T.W. Fendley emphasized the importance of picking character names that reflect the world of the story.

Revisions of the Edible Kind—The name of this post alone was enough to intrigue me the first time around. Elisa’s description of the tiny changes that make worlds of difference never loses relevance (Sept. 12).

Feeding the Senses—Another post with a great title, this one from Sarah (Sept. 21), is one of my favorites for the way it surrounds the reader with savory sensory details. It contains advice that no writer should ignore.

Elevating the Moment—It felt cocky to include one of mine (Jonathan, Sept. 28) on the list, but I just liked this one so much that I had to. This post is all about the magic of making mundane moments into marvelous one.

Getting Back Your Voice—Toni Leahy’s submission (Oct. 5) hits on struggles we’ve all experienced: finding confidence, finding direction, and finding a voice that stands out from the crowd.

Comfort Food—There is nothing unimportant about comfort food, be it literal or literary food. While Kate’s post (Oct. 10) dwells mostly on reading choices, it also informs the choices a writer has in developing goals and writing style.

That Thing Called Stress—Perhaps more important that any single craft issue, the ability to deal with stress can define a writer’s career or lack thereof. Margie invites us to renew our energy and desire to get work done when life is overwhelming and work has no appeal (Oct. 12).

Expect the Unexpected—Michelle’s revision-related post (Nov. 25) is short, brilliant, and ends with chocolate. What more could you want?

Simplicity and Surprise—Hillary’s post from December 5 is exactly what the title says. Like the titular dish in the movie Ratatouille (see it if you haven’t—the commentary is totally worth your time too), this reminds us that quality trumps complexity every time.

Three Ladies Chatting at a Table—We’re nearing the end, so it’s time to break one more rule. Yes, this one’s an interview (Laci, Dec. 14). However, in my defense, it’s a three-person interview—a Pots ’n Pens first—that highlights Lisa Amowitz and one of our contributors (Michelle McLean). Also, because it’s a group interview, the depth and breadth of the literary wisdom is superb. There are nuggets of writerly advice here for everyone.

Striving for Imperfection—This may be my favorite title for a post yet! Featuring a great recipe for potato candy, this recent entry (Jan. 18) challenges us to let go of that fear of failure that plagues us all. Ansha nailed it with this one.

That’s all from me. It’s been a great six months, and now it’s request time. Are there any topics for writing/cooking that you’d like to see Pots ’n Pens address in the next six months? Shout them out in the comments, and who knows, one of our awesome contributors might just take you up on it. J

Elevating the Moment: Feasts of Food and Fiction

While I love convoluted storylines—I’m a big Lost fan after all—there’s nothing quite so near and dear to my heart as a simple scene told with beautiful words and elegant emotions.

The author’s ability to elevate the moment is the difference between the novel you enjoy privately and the novel you passionately espouse to others. It’s about giving depth to a scene or emotion that could have easily passed by as a mere plot point. Authors who elevate the moment take something simple and transmute it into something profound. When emotion is not allowed to sit solely on the surface, happiness becomes fulfillment, sadness becomes heartbreak, and anger erupts into fury. Simply put, depth + emotion = magic.

Personally, when it comes to food in fiction, no one elevates the moment more than fantasy author Stephen Lawhead. Almost every one of his books contains a glorious encounter when a meal—whether elaborate or simple—is heightened into a feast of warmth and bonding so exquisite that I would give nearly anything to be there myself. And while his descriptions of food are succulent, the feelings and atmosphere he evokes are even stronger, as in this quote from The Paradise War, book 1 in his Song of Albion trilogy:

We ate and talked and drank and ate and talked, filling the vast dark sanctuary of the warehouse with our ebullience and fellowship. Our meal was made more jovial, more exuberant, more cheerful and carefree, by the simple lack of plates or utensils. We ate from the platters with our hands, licking our digits like naughty schoolboys. Professor Nettleton showed me which hand to use, the proper way to hold my fingers, and I became, if only for the space of an evening, a sultan and potentate of exotic mien. ([Lion Publishing, 1991] p. 104)

Gifted novelists push their characters to experience life in a way that is anything but mundane. The very best ones compel their readers to partake just as fully.

Isn’t that what we strive for in the kitchen as well? For me, hosting people for a meal means wrapping them in a fellowship of friends and a parade of tastes so wonderful and welcoming that leaving the table seems a more difficult task than the hours of labor that came before. Eventually the magic will fade, but while the laughter rises and the flavors linger in your mouth, you wonder how something so simple could be exactly what you’ve needed from the very start.

As a cook and an author, that’s what every meal, every scene, and every choice before me is all about.

Daniel Coleman Can Write, Cook, and Fight Fires In One Days Work.

Daniel Coleman spends his time back and forth between two worlds - the fantastic world of Writing where happy endings are common, and the very real-life world of Firefighting where the outcomes are as varied as the emergencies.

His most recent book is Hatter, which takes a peek inside the head of literature’s most lovable lunatic. Throw in the Cheshire Cat, Queen of Hearts and other familiar characters as they emerge to fill their eminent roles. Hatter is available for only $2.99 in all ebook formats.

Visit his blog at dcolemanbooks.com/blog to see a few pics of him doing his best to embarrass his poor children.

Hi Daniel! Welcome to Pots 'n Pens. Thanks for stopping by and chatting with us for a minute. I understand juggling writing and anything else takes a lot of time, let alone being a fireman too.  Yes, everyone I said he's a REAL FIREMAN.

My wife chuckled when I told her I was doing an interview with a cooking and writing blog. I don’t cook much at home because she says my meals are too elaborate and the mess is too big. The guys at the firehouse don’t buy that excuse, so I get plenty of chances to cook there, and expectations are usually high.

Hey, at least we know we are safe if anything catches fire here. We will have you to take care of it....*crickets*.... What? Nobody?

Anyway, let's get started. What’s your favorite kitchen accessory or appliance? How about a favorite writing accessory or reference?

In the kitchen my favorites are my Springform pans. One of my tricks for winning over a new crew is cheesecake. It works for Battalion Chiefs as well. In fact, our most recent Battalion Chief called our station when he got his assignment and told my captain, “You take care of that Coleman kid. He’s a special firefighter. If something happens to him, who’s gonna make me cheesecake?” Needless to say, I baked 2 cheesecakes the day he was transferred to our battalion.

My essential writing accessory is music. It helps me get each voice right, and really infuse my writing with emotion. I have a playlist for each viewpoint character, as well as about 50 other playlists that span a wide variety of emotions. Some of my favorite playlists are: Alone, Unrequited Love, and Thuggery.

MUSIC! That is mine too. I can't write without music in the background and a snack next to my keyboard. What is your A+, number 1 writing snack?

This is a dangerous one because whatever’s close when I get into ‘The Zone’, will be gone. I can easily polish off a pound of beef jerky or a jumbo bag of M&M’s (peanut or peanut butter). Add 32 oz. of something caffeinated and I can write for days straight.

Beef Jerky and a big drink, such a guy. Please share one cheesy “writing is like cooking” thought.

Writing is exactly like cooking, except for all the words and the paper, and the boiling and sautéing. And grammar and coriander and thyme and characterization and clarified eggs. Oh yeah, and those pesky dangling participles.

No, in seriousness, one of my closest friends is a professional artist (painter). We talk all the time about how similar our two arts are. Everything from first strokes to finding an audience. Cooking is no different. A chef might use a dash of cayenne pepper, while a writer uses a dash of racy humor. The same goes for dance and drama and drawing. There’s a reason people talk about the art of writing, performance arts, arts and crafts, visual arts, and the art of cooking. When I say “artist” I could be talking about a singer, a painter, or anyone who hones their creative skill.

I still haven’t answered your question. How about: Writing is like cooking because no matter how much you practice and plan, halfway through it’s an unrecognizable mess, but in the end you’re left with sweet, hard-won fruits you can share with people who will appreciate it.

Tell us about your edible specialty, and rate your skill in the kitchen: novice, not bad, or nominate me for a Michelin star.

I gotta go back to cheesecake. My favorites are Oreo and peppermint. I only make them at the fire station because when I make cheesecake at home it’s way too much for our little family, but we end up eating the whole thing anyway. I’ve never entered any contests, and they don’t always turn out pretty, but judging on taste alone, I’ll rate myself: As Good As the Cheesecake Factory.

Um, the next time you want to make cheescake for your family it will be okay, because I'll come take it off your hands. (Love that stuff way too much). Before I sound too creepy let's move on. Describe the best cook you know and something wonderful he or she has served you.

I’ve known some brilliant firehouse chefs over the years, but none of them tops my wife. She makes a fettuccine alfredo with sausage and peppers that beats anything on Olive Garden’s menu. And it’s even healthy because it has 3 kinds of bell peppers in it! That counts, right? Hold on a second, I’m going to text her and request it for dinner tomorrow….. Ok, I’m back. (And she said ‘Yes’!)

Lucky you! Now if you didn't have your wife and were marooned on an island, and Pots 'N Pens granted your wish for only one book and one food, what would you choose?

If I’m being honest, I’d have to choose my set of scriptures. I am a religious person and even on a remote island I think there’s plenty for me to learn. I especially love Old Testament stories like Samson, Abraham, and Joseph. Their successes and failures in the face of trials still apply to us thousands of years later.

And pizza. If I was stranded on a desert island and had nothing to eat but pizza for 10 years, the first thing I’d have at the banquet after I got rescued would be pizza with a side of pizza. And pizza for desert. (I’m a big pizza fan.)

What favorite recipe do you have for us today?

Sun-Dried Tomato Turkey Bagel Sandwiches

I chose a simple lunch recipe that I prepare at the station as often as I can get away with. It’s quick and easy, which is a big plus on a busy day.

Choose your favorite bagels from the grocery store or bagel shop. I like the cheddar cheese bagels.

Look for Jennie-O sun-dried tomato turkey in the deli case. I don’t even like tomatoes, but this is a winner.

The finishing ingredients are orange bell pepper slices and guacamole. The sweetness and zing from the pepper, guacamole and turkey are a winning combination.

You can add some lettuce, tomato or onion, but honestly you don’t need them. And if you decide against the cheddar bagels, add some Swiss cheese.

I’ve never had a complaint, and that’s saying a lot with some of the crews I’ve worked with!

And as proof, here are some of your crew enjoying the food. Thanks Daniel for hanging out with us today. Everyone be sure to stop by his site and check out his tour. He's an excellent speaker and pick up his books.

Feeding the Senses

They say you eat first with your eyes before you ever take a bite. Food forces you to use all your senses. You see the apple pie baking in the oven and look for the browning of the crust to see if it's done. The sound of bacon sizzling in the skillet lets you know if your pan is hot enough. Did you know that between seventy and seventy-five percent of taste actually comes from your sense of smell? (True fact.) Smell can also save your food (and perhaps your life) if you're suddenly aware of smoke wafting from your oven. Yep, that's happened to me a few times--particularly when I lived in my old house where we named the built-in oven Prometheus. It was forty-five years old and brought many a fire. Obviously, you taste the sweet and salt of honey-roasted peanuts, and you feel your food with your fingers when you pick up a perfectly crisp piece of fried chicken or anticipate the gooey melt of a warm chocolate chip cookie.

Sensory imagery is important to writing as well. Feeling grounded via description and sensory image will help your reader to feel as though he or she is inside your story. For example, if your characters are outside on a windy day, describing the air temperature as "balmy" creates a completely different image than "arctic."

But, just as too much salt can ruin the flavor of a soup, too many descriptors will make your story taste "off" as well. They slow down the pace. They weigh down the story so much that readers won't want to continue. Finding the balance between giving the right amount of sensory imagery and overloading the reader isn't as tricky as it seems. Simply try reading your work aloud. If you find yourself slowing down because of the number of adjectives, you know you need to trim some fat. Feeding the senses with your writing doesn't have to mean gorging on them. Unlike the soup that's been ruined with too much salt, your writing can be saved.