It was a hodgepodge little twice-monthly gathering, and included screenwriters, children's book authors, poets, memoirists, novelists, and yours truly (who defies description). We all met, chatted, boasted, shared about our work and kids, and sometimes - though not as often as one might expect - we did a little critiquing and writing. It was a fine group. A fine group, indeed.
Or, so we thought.
At some point, our fearless leader determined he'd rather not continue things the way they were. We got a farewell email, effectively stating, "It's not you; it's me," and he dissolved the group.
Huh. Well, then!
Our little tribe decided - like the rogues we are - we wanted to continue meeting, carrying on about our work and kids, and maybe do a little critiquing and writing, and we didn't care if we had a leader or not.
Thus, the Rebel Writers were born.
We still meet twice a month, and we still don't have an official leader. We do have the best darned minute-taker in the world, and she summarizes everyone's gossip and projects after each meeting in a report so side-splittingly funny, you'd think she was bucking for my job. Thank goodness she's not a vegan cook, or I'd be out of work.
Speaking of rebel writers, have you heard the brouhaha over NewSouth Books' sanitization of Samuel Clemens' (aka Mark Twain) work, The Adventures of Huckleberry Finn? While I'm not a fan of racist language, I do - as a writer - shudder at any mention of a classic author's work being censored. Is NewSouth Books engaging in censorship? I suppose it depends on your point of view.
As for me, I salute him as a rebel writer, and I salute the Rebel Writers for forging ahead without a leader - and making ours the best darned writers' group around! Here's my tribute:
Rebel Writer Samuel Clemen(tine)s Mini-Cupcakes with Vegan Sour Cream Frosting
1/2 c. non-dairy stick margarine, like Nucoa
1 1/3 c. cane juice crystals or vegan sugar, like Zulka
3 c. unbleached flour
1 T. baking powder
1/2 t. salt
1 1/2 c. soy milk
1/2 c. Clementine juice (about 5 or 6 Clementines, juiced)
1/4 c. plus 2 T. raspberry purée (about 1 cup raspberries, blended*)
1 t. vanilla
*Note: I used frozen raspberries in this recipe. I simply thawed them out before blending.
Preheat oven to 350 degrees.
Cream together margarine and cane juice crystals. Add flour, baking powder and salt, and mix well.
Blend in soy milk, Clementine juice, raspberry juice and vanilla.
Line mini-cupcake tin with paper or foil liners. Tip: Spray liners with a bit of non-stick cooking spray before filling to prevent the cupcakes from sticking. Fill cups two-thirds full with batter.
Bake for 15 minutes, or until a toothpick inserted into the middle of the center cupcake comes out clean.
Clementine Sour Cream Frosting
1/2 c. non-dairy stick margarine
1/3 c. vegan sour cream (I use Tofutti Better Than Sour Cream)
1/4 c. Clementine juice (about 2 or 3 Clementines, juiced)
5 to 6 c. vegan powdered sugar
Blend margarine and sour cream together. Add Clementine juice and beat until smooth. Add powdered sugar, one cup at a time, until the frosting reaches the desired consistency.
Frost mini-cupcakes, and garnish with Clementine zest, if desired.
Today is the last day to vote for my Derby Gurlz Double Mocha Cupcakes in FoodFrenzy's Valentine's contest! Go here and click "I like this" by the little heart under the photo. I need a bushel of new votes to win, so please share! You may vote once from each computer you have access to - don't forget to vote by mobile web on your phone!