December 3, 2015

Over-Elaborate Paint Schemes

Hope you all had a nice week off and got a lot of writing done. Or at least a lot of relaxing so you’re fresh and ready to write again.

As it turns out, this little rant has turned out to be well-timed… but we’ll get to that in a bit.

For now, I wanted to talk about paint and simplicity.

As one or two of you might know, I am a bit of a miniature wargamer, or, as they’re known to the greater world at large, a geek. Yep, I build little toy soldiers and beasties, scale scenery, vehicles, the whole deal. I used to be much more into it than I am today, but I still enjoy building the models and playing with my group now and then.

Recently I was painting some models and remembered an old article I’d read ages back in one of the hobby magazines I subscribed to (again, used to be much more into it). They had a regular column on painting techniques for little toy soldiers, and one month a guest columnist wrote about what he called “non-metallic metallics.” It was a style of painting where you made swords, guns, armor, and so on look like steel and gold without actually using steel or gold paint. Instead you’d use lots of whites, blues, grays, oranges, and yellows—all different shades—to create highlights and reflections and the appearance of shiny metal. Make sense?  So much better, he said. So much more realistic.  It really brought the miniatures to life.

Now, the very next month they ran an article from another painter—their regular guy, in fact—and his article amounted to “no, no, NO!” He was very much against the whole non-metallic metallics thing. As he explained, it was using a lot of time and extra paint to create the same effect you’d get naturally by just using the metallic paints. Plus, the non-metallic style was completely angle-dependent. It worked well for displays and dioramas, but wasn’t appropriate for models that would be out on a tabletop battlefield and viewed from many different directions. That’s when the non-metallic illusion would break down. As he explained, why buy seven or eight pots of paint to achieve what—for these purposes—you could do much better with one?

That was the last painting column, if memory serves, and the regular guy was never mentioned again. The company that published the magazine also sold the paint. Draw your own conclusions about what happened there.

Now, aside from the capitalist warning, what’s the message here?

There’s a subset of folks who insist things can’t be simple. Simple is stupid. Simple is for amateurs, they’ll tell you, not professionals. You’re not going to use that common, easy paint scheme, are you? Because you’ll never be considered an expert that way

Unfortunately, too many of these people consider themselves gurus of some kind or another. They’ll charge you good money for bad advice. Advice they’ll usually try to pitch as rules.

There’s nothing wrong with simple. Having a simple paint scheme let me paint the bulk of my Space Marine army in a few weekends rather than a few months. I had close to a hundred little soldiers the size of my thumb—I wasn’t going to spend hours and hours on each one.

But…

There were a couple models I did lavish with some extra time. Captain Machiavel got a lot of fine detail picked out on his armor. I put highlights on Veteran Sergeant Constantine’s sword. Veteran Dreadnaught Faustus has a ton of scrollwork on his weapons and purity seals.

(Yes, I named some of my little toy soldiers—stay on topic, okay?)

Just like there’s nothing wrong with simplicity, there’s nothing inherently wrong with complexity, either. It’s all about having the experience to know when each is appropriate. I wasn’t going to spend hours and hours painting each of the rank-and-file soldiers, because I didn’t want a hundred individual paint jobs distracting from the look of the army as a whole. That said, I’m still going to make the army commander, squad leaders, and big models look good because… well, they’re the ones people are going to focus on.

See where I’m going with this?

As an aspiring writer, I encountered lots of folks trying to tell me my writing wasn’t sophisticated enough. That my vocabulary was too simplistic. And I listened to them. I started using a lot more adverbs. I tried to use metaphors and similes in the description of every person, place, and thing that appeared in my stories. Hell, for a while I made a point of  never using the same dialogue descriptor twice on a page. And I never, ever used said. Said was stupid. It for amateurs, and I was a professional

Thing is, none of this made my writing any better.  Oh, sure, it was boosting my word count a lot, but it wasn’t really improving my ability. In fact, one of the first times I ever got to sit down with an actual professional editor—someone who could pay me money for my work—his two big pieces of advice for me were to cut all my adverbs and go back to using said.

Let’s do a quick test. Grab a novel or anthology that’s near you. Not a Kindle, if that’s possible—a real book will work better for this. Preferably something you’re familiar with.

Got one?  Flip through it, or just open at random once or thrice.  You’re looking for a page with dialogue, not exposition.  Found it?  Count up how many times said appears on that page.

I’m willing to bet it’s there a decent number of times. And I bet you never noticed until I just asked you to count them up. Said is invisible. When I use said, readers can enjoy my overall story rather than getting caught up in individual sentences that break the flow.

Y’see, Timmy, using complex phrasing and obscure words doesn’t automatically make me a good writer. Especially if there’s no point to my complexity and I don’t understand the words I’m using. If that’s the case, trying to do this can actually make me a worse writer. I’m suddenly the guy trying to do fine detail work with a paint roller, or trying to cook a five course meal when I haven’t quite figured out the toaster yet.

Again, there’s nothing wrong with being more sophisticated, or to using ten-syllable words over two-syllable ones. There just needs to be a point to it. It needs to serve a purpose in my telling of this story. If it’s just me, the author, trying to show off how impressive I am and how extensive my vocabulary is… well, that’s not really helping the story. It’s just the literary equivalent of hanging rubber testicles on the back of my truck.

I mostly use said in my writing. Mostly.  I’m not against having my characters shoutor mutter or snap or whisper or shriek or hissor call out. When they do, though, I have a solid reason for making that bit of dialogue stand out on the page.

So ignore those folks saying you must be more complex with a wider vocabulary. And the ones telling you to always keep it simple. Just focus on telling your story the best way you can.

And that’s that.

In other news… It is, alas, that time of year. So, if I may, I’d like to direct your attention to my usual Black Friday offer for those who need it, the standard Cyber Monday appeal to consumer capitalism, and the suggestions of much better stuff to give the readers in your life.

I’d also like to point out that my publisher, Penguin Random House, is doing a fantastic online campaign this season called Give a Book. If you’re on Facebook or Twitter, just use the hashtag #giveabook when you talk about buying books for friends, family, loved ones, and so on. Every time someone uses the hashtag, from now until December 24th, PRH is going to donate a book to the First Book literary charity. The goal this year is to hit 35,000 books (last year they aimed for 25,000 and hit 37,000). So take a minute out of your holiday frenzy and do something for a good cause.

Next time, I’d like to talk about the people we enjoy reading about.

Until then… go write.

November 22, 2013 / 3 Comments

The Four Step Program

            Probably not the one you think of when you think of professional writers…
            I’m a bit pressed for time this week, so I wanted to revisit an idea from a few weeks ago.  Hopefully in a way that may resonate with a few of you.
            There are, in my experience, four stages of being a professional.
1) Not knowing what you’re doing
2) Thinking you know what you’re doing 
3) Realizing you don’t know what you’re doing
4) Knowing what you’re doing
           I first came up with this rule set after about eight or nine years in the film industry.  I can’t remember how I came to it, but when I did I realized it mirrored my career.  As I looked around, I realized it was possible to place almost everyone on set in one of these categories.
            To explain…
            I ended up in the film industry by chance.  A guy I knew needed grunt labor and I was thrilled with the idea of working on a movie.  There was an immediate culture shock, believe me.  Different terms, different hierarchies, different expectations.  I spent my first month on set trying to soak up everything I could, because it was clear I didn’t know anything.
            Of course, by a week or two into my third project, I felt like I had it down.  I knew all this stuff, and I made sure that everyone knew I knew how to do it.  There was no doubt in my mind that I could do my boss’s job at least as well as him, if not better.   
            It was another year or so before I had the chance to be the boss… and learned how unprepared I was.  There were tons of basic things I didn’t know.  My assistant (a friend of a friend who’d offered to help) knew far more than me, and it was a minor miracle she didn’t smack me three or four times a week.  And I deserved to be smacked, believe me.  Then my next job went the same way (although I still hold that one was a 40-60 share with very unrealistic producers).
            So in the end, I sat down and decided to see what I had to do to be better at my job.  I took a good look at the tools and equipment I was going to need.  I paid attention to everything, not just the stuff that interested me.  I planned ahead.  I was more careful with the projects I chose, and the people I chose to work with.
            At which point I noticed other people were telling me I was good at my job.  I didn’t need to tell them.  It was apparent in the work I was doing.
            A while after this, I noticed this pattern applied to almost everything.  Almost any job you could name.  I saw it in many other jobs on film sets past mine.  I had a friend who was a cop, and he agreed a lot of police officers followed the same pattern.  So do programmers.  Watch a show like Kitchen Nightmaresand you’ll get to see some restaurateurs go from step two to step three and head toward four.
            Because that was the other thing I noticed.  There were some folks who weren’t that good at their job but were convinced they were.  They were stuck at step two because they never had (or never acknowledged) that slap down moment.  So they never bothered to improve.  They just stayed at those early, flawed levels.
            So why am I bringing up the film industry and cooking shows here?
            As I’m sure many of you have realized, being a writer follows this path, too.  Not knowing what you’re doing. Thinking you know what you’re doing.  Realizing you don’t know what you’re doing.  And then knowing what you’re doing.
            When I first sat down to write a story, every aspect of it was a mystery to me.  How to structure my plot, how to reveal character, how to describe action.  Hell, I barely understood what plot, character, and action meant.  But I waded in and tried to put my own twist on other stories.  And at some point I decided I was at least as good as half of these people writing for Marvel or DC or Del Rey.  And my mom agreed that I was very talented for an eleven year old.  So I started submitting stuff.  And I got rejected for some reason.  And I submitted other stuff.  And that got rejected, too.
            After many years and even more rejections, I was struck with the wild idea that maybe the problem wasn’t all those editors.  Maybe it was me.  Maybe my stories just weren’t good enough yet. 
            I went back over some of the things I’d sent out in earlier years and realized they were… well, pretty awful.  Some of the basic ideas were neat, but the stories were clumsy, my dialogue was awful, and my vocabulary was grade school level at best.
            So I decided to improve.  To write stronger stories, better characters, more believable dialogue.  I read everything I could in several genres and tried to figure out what worked and what didn’t.  And did it really not work, or did it just not work for me?
            And, well, years after that… here I am today.
            Some people never get past that second step.  Most people don’t, to be honest.  Especially these days when its easier to skip past possible rejection and claim almost anything as “success.”  These folks don’t need—or don’t want—to admit they need to improve, so they never do.
            How many steps are you down the path?
            Next week…. well, next week’s Thanksgiving, so I’ll be watching The Day The Earth Stood Still, Casablanca, and The Maltese Falcon while I make eggplant parmigiana from scratch for the vegetarians in the home, and some turkey for the rest of us. 
            But the week after that, I’d like to talk about that fantasy world you’re living in.
            Until then, go write.
March 30, 2012 / 3 Comments

Hunger Games

            Sorry I’m running a bit late.  I’m weak from starvation.

            Did I mention I was on a diet?  I can’t complain too much, because I’ve lost seven pounds in two weeks, and it’s actually starting to show in the waist.  Still…  I wouldn’t complain if one of you slipped me some Doritos.
            Anyway…
            I’ve used food and cooking before as a metaphor for writing, and I think it’s one that works well.  What counts as good food is largely a matter of individual taste, although most of us can agree on a few key things that make food bad.   There’s also some good parallels between being a chef and being a writer.  Almost all of us can cook, but we recognize that being able to microwave hot dogs doesn’t make me a chef, just like being able to send a text message doesn’t make me a writer.  There’s also books and classes for both, but the only way to improve is to just get in there and do it—again and again and again. 
            Also dieting, like writing, is going to work different ways for different people.  I need to make a set diet and follow the rules strictly, but you might be one of those god-awful people who can eat anything you like.  Sticking to it is agony for me, but maybe you barely notice you’ve changed what you eat.
            This doesn’t mean I can alter my diet to match yours, though.  My girlfriend’s also dieting, so we’re shooting for the same basic goal, but we’re not following exactly the same path to get there.  This is the Golden Rule I mention here now and then, my one bit of guru-istic advice.  What works for me might not work for you, and it definitely won’t work for that other guy.  We all need to find what methods and habits work best for us when it comes to getting to that basic goal
            So, since starting this diet—I mentioned I was on a diet, yes?  And that I would probably be willing to harm two or three of you for some garlic bread?—it’s struck me that there’s another way food and writing are similar, and that’s in how we portion things out.
            All of us develop habits in our writing, and they tend to stick with us until we make a serious attempt to change them.  And just like eating, most of our initial habits are bad ones.  We go for the fun stuff without realizing how bad it is in large quantities.  ActionGoreOne-linersSexMelodrama.
            The next step, though, is when people now take their writing (or eating) to the other extreme.  I think all of us know someone who’s borderline insane about what they eat.  They have to know every ingredient in something, the precise number of calories, the recommended daily allowance of saturated fats, the grams of protein.  Heck, some of them don’t just want to know what’s in their food, they want to know each ingredient’s pedigree.  Was the low-fat cheese made from the milk of grass-fed cows?  Was the grain in this bread mechanically threshed or hand-sifted?  And it is organic grain grown in non-chemically fertilized soils?
            Once I started getting a lot more serious about writing, I tried doing all the outlines and character sketches and charts and index cards.  I made sure every character had an extensive backstory (all of which ended up on the page), every object had an elaborate description (all of which ended up on the page), and every location had an array of smells and sounds and sights that could only come from experience and practiced observation (and they all ended up on the page).  Because I was a serious writer now.  And serious writers take writing seriously.
            Just like this diet—I mentioned I was on a diet, yes?  And that I would gleefully kill half of you for a chocolate chip cookie?—when I started writing I needed to learn what habits were good and which were bad.  What were the things I was doing all the time that were hurting more than helping?  I had to figure out what things are good, which were good in moderation, and which were just plain bad.
            I mentioned a while back that I worked with a personal trainer for a few years.  In his heyday, Jerzy was an Olympic-class weightlifter and went on to  set a world record and even win several awards for bodybuilding.  One of the keys to his success was a ruthless diet that let him get his fat levels down to minimal levels.  To be honest, dangerous levels.  Just before a tournament, Jerzy would often get his body fat below two percent.  He looked phenomenal, but it actually left him very weak because his body had no reserves whatsoever.  It had access to what was in his system right at that moment and not a scrap more.
            So the moment the tournament was over, he’d go out and get the biggest, greasiest cheeseburger he could and eat the whole thing.  Sometimes two of them.  That’s not what you’d normally consider former Olympian-weightlifter food, but Jerzy knew that once he’d reached that heights of success it was imperative that he replenished those fat levels as quickly as possible.  His health depended on it.
            Y’see, Timmy, sometimes the stuff we think of as bad isn’t just good, sometimes we needit.  Because the big secret to eating well—and writing well—isn’t extremes, it’s moderation.  Drama needs to be moderated with comedy.  Comedy needs a bit of seriousness.  Horror needs calm.  Chaos needs structure.  The great stories, the ones we really remember forever, are never all one thing. 
            Harper Lee’sTo Kill A Mockingbird is considered one of the greatest pieces of writing in American literature, an unparalleled drama.  Yet the book has a lot of humor in it as we see events interpreted through the eyes of young Scout, a girl who’s a few years from even touching puberty.  Christopher Moore’s Lambis a comedy about Jesus’ older brother, Biff, which gets very grim and serious at points.  Ray Bradbury’s Something Wicked This Way Comes and Robert McCammon’s Boy’s Life are both coming of age stories with a strong horror element.  For every skin-crawling moment in Stephen King’s IT, there’s a moment of complete twelve year old goofiness.
            Did I mention one of the standard things on this diet is a cheat day?  A lot of the best diets have them, because it’s easier to stomach all the food restrictions if you get a break from them every now and then.  One day a week I’m supposed to indulge.  I get to have Doritos and garlic bread and chocolate chip cookies.  And my body will forgive me for it because I’ve established this isn’t the norm. 
            So nobody has to die for me to get a cookie.
            Not this week, anyway.
            Next week I might be a bit short on time, but I had a capital idea I wanted to share with you.
            Until then, go write.
July 21, 2011 / 1 Comment

Tastes Like Chicken

There’s about a hundred jokes in that title. Hopefully one or two of them will fit with this week’s little rant…

Sorry about missing last week, by the way. I’ve been trying to stay ahead on the new project and prepare for Comic-Con, and the blog somehow slipped right past me. Shouldn’t happen again. Well, not for a little while, anyway.

My dad is a phenomenal cook. Have I ever mentioned that? For a guy who refuses to retire and spends his working hours writing up safety protocols, his cooking skills are just fantastic. There was a time when my mother and brother and I were all trying to convince him to open a restaurant, but he wasn’t interested. Cooking was the fun thing he did to relax. He didn’t want to take that extra step and make a job out of it.

We were all fine with it. Mostly because it worked out great for us. My dad can turn Thanksgiving leftovers into a sandwich you’d gladly pay twelve bucks for, so I’m definitely not going to complain. Not as long as I keep getting invited to Thanksgiving.

No, really, this is all relevant. You’ll understand why soon.

As it happens, I’ve had several different friends and acquaintances ask me for writing advice over the past few months. Granted, they all had different skill levels, but none of their questions were really about writing. They were about improving by buying the right books or starting blogs or catching the interest of publishers. I tried to answer as politely as I could, but I’m pretty sure none of them were really listening. I know at least two weren’t.

So, here’s a better way to look at it.

Should you go to cooking school?

I’m sure a lot of you are shaking your heads at that one, but let’s stop and consider it. Cooking is a great metaphor for writing, on a bunch of levels. It’s an art. The end product has to hit certain benchmarks but it also, to a fair degree, is a matter of personal taste. A few rare people have a natural knack for it but most of us need lots of practice. It’s something most of us do every day, but we know only a small percentage of people are good enough at it to deserve recognition or make a living off it.

So, if you want to get better at cooking, should you go to cooking school?

Right up front, let’s be clear. Any cooking school is going to expect that you have a minimum degree of experience and knowledge right off the bat. They’ll assume you can tell flour from sugar on sight and that you know the difference between basil and oregano. The point of cooking school is not to teach you how to make peanut butter sandwiches. If you’re still struggling with these things, cooking school is really a waste of your time and money.

Now, if you plan on making a living off food, cooking school is almost a necessity at some point. Not everyone needs to take classes on desserts and soups and seafood. We’re just never going to use them. There’s about a hundred better, cheaper things we could be doing to improve our cooking skills. There are free recipes online and on the back of most staple ingredients. There are tons of cooking shows and podcasts where we can learn little tips.

And of course, the easiest thing we can do—what hopefully most of you have already seen as the obvious thing I’ve skirted around—is cook stuff. Just get in the kitchen and cook. If I want to be a better cook, the most useful way to spend my time is cooking. Makes sense, yes?

Y’see, Timmy, if you want to be a chef, there’s a point that you need to take some classes, and you’re probably going to keep skimming through cookbooks forever. But it’s all going to come down to spending time in the kitchen. That’s how you become a good cook. Going to Harvard doesn’t automatically make you a great journalist and going to MIT doesn’t guarantee you’ll be a phenomenal engineer. At the end of the day, it all comes down to just doing the work and how hard you’ve been doing it.

In fact, there’s a fair argument to be made that cooking school won’t help you become a great chef. It can make you into a good chef, but the greatness comes when you go out and start doing stuff on your own. You don’t hear about Wolfgang Puck or Gordon Ramsay taking classes. Neither of them probably has in over a decade, at least. If you just keep going back to cooking school and never really stepping into the kitchen, it should be clear you’re dooming yourself to a life of mediocrity (at least, on the food-preparation front).

You’ll always learn more by doing the job than you will by reading books about doing the job. Doing the job is almost always more educational than taking classes about doing the job.

So, with all that being said… should you go to cooking school?

A bit clearer now, isn’t it?

This pile of rants is cooking school, in a way. Not one of the great French academies, but a bit higher up than the Home Ec class you might’ve taken in seventh grade (if you’re of a certain age). Probably better than those cookbooks aimed at recent college grads.

A few people who are reading this right now desperately want advice on getting agents and publishers interested, but they haven’t bothered to learn how to spell. They’re convinced they’ll learn some magic structure or word (mellonballer…) that will make it all easy for them. They’re so desperate to learn the secrets of a good Hollandaise sauce they haven’t bothered to learn how to boil an egg.

I’m guessing most of you can use about half of the various tips and suggestions I throw up every week. There’s weeks that you learn a clever trick or new approach to an issue in your writing. There’s also those weeks you just skim because it’s something you’ve got a good grip on.

And a few of you… well, you’re probably just killing time here, aren’t you? There isn’t much I go over that you don’t already know. You’re just putting off doing some actual work for half an hour or so.

Learn the basics first. Don’t worry about level five before you’ve mastered level one. If you aren’t sure what the basics are, that’s probably a good sign you haven’t mastered them yet. I’m not being glib. If you’re reading this rant with the goal of becoming a better writer, you should already know what it means when someone says “the basics of writing.”

And then, once you’ve hit that level, start thinking about cooking school.

Next time, just for something different, let’s chat about slasher porn and why it’s not as bad as you may think.

(Yeah, I’m probably misleading you a little with that title…)

Until then, go write.

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