What's laughable is that on Amazon I will probably hit $100 at the end of the month but on D2D I've been stuck at $8 since last year. That's not even mentioning the amount of money I've made in-person (hint: it's WAY MORE) It's almost like performance as an author is relative or something...
I look forward to seeing your table!
Writer accomplishment checklist
✅️ Wrote book
✅️ Published anywhere
✅ Physical book for sale
✅️ Paid for your writing
✅ 1st Book signing
✅️ Positive comments/fan mail
✅️ Fan Art
☑️ Fan Club (Kinda, no longer active)
☑️ Book Tour
✅️ TV/Radio/Podcast Appearance
✅ Book Reviewed
✅️ Best Seller
✅️ Award winner
A Black feminist essayist confronts the leftist heartthrob who built his YouTube career on her talking points.
When their interview goes viral, their feud becomes public spectacle—and something darker, uglier, and way too sexy to ignore.
#BluePit📖 #BluePit #A #W
Al looks so good here!!!
Anyway sorry for the self-help spiel I've had a very exciting past 24 hours about my self-published trilogy but I have to keep vague for the time being.
I know its easy when you're just starting out to get discouraged and think you'll never get anywhere but it really only takes one yes. One chance encounter. One moment to prove you were working towards something with everything you built. So please don't give up!
It's been about two years since I started professionally writing and my journey has been unconventional to say the least but I feel like I'm getting mutually realised in both my indie and trad tracks and that's really affirming in a sense that perseverance can be key for an industry like this.
Out today! Stuff Your Stocking with Sapphic Why Choose Aliens! 🌟👽🎄
Featuring...
🍑 Fat Bodies
🩷 Big Pink Butch
🎀 Nuerodivergent Rep
🐙 Tentacles Galore
🎄 & More Gifts than You Can Fit Under the Christmas Tree
books2read.com/u/3Gj8Xr
Must I lost the ways
They dined on doves in hibiscus sauce, presented on a bed of
couscous and toasted pistachios. For dessert, there was a sweet pastry of candied raspberries, white chocolate, and flakes of gold leaf filled with rosewater mousse.
Suspended beneath glass domes was the first course: a strawberry gazpacho garnished with cornflowers, served with fresh steaming flatbread garnished with rosemary. Sliced bread was folded neatly in a handwoven basket with a small bowl of olive oil for dip.
The servers arrived with dessert shortly after—a frothy delight
of coconut cream and sand-biscuit pastry with concealed chunks of pineapple and mango. A Malakian delicacy as a brief reprieve from the Mortesian menu.
Even their more outlandish offerings made an arrival in the form of braised whale tongue and seal tenderloin dipped in cranberry sauce.
gleaming platters of oysters, mussels, and blood cockles; a phantom shrimp cocktail served in a thin-stemmed glass; miniature squids marinated in basil; and a rich, velvety soup of lobster claws.
The dishes began with blini topped with sour cream and gold caviar, followed by several other delicacies offered by Mortesian waters
They feasted on blood clams, ox tongue, and salted cucumber. Then on ukha made from mussels, eel, spider crab, and scorpionfish; on coulibiac and lobster thermidor. The dessert was a lemon pound cake four tiers high, glazed with vanilla icing.
In the kitchen, Sadik served himself rice and black lentil pancakes stuffed with spiced potatoes on plates of banana leaf. He paired this with little silver bowls of chutney and a tall glass of spiced chai.
Darius had his father’s heart stuffed with herbs and garlic and allowed it to marinate in a fine brandy. He ate him in small, determined forkfuls, chewing him to a pulp, swallowing indulgently.
Sabina scooped a spoonful of caviar into her mouth, chased by a crunch of gravlax-topped black bread. She gorged herself, unmoved to the disapproving sounds of her father indicating his distaste for her gluttony. “Aren’t you going to eat today, Father? You’ve touched nothing but your water.”
She brought the porridge to boil until it was creamy
and thick, then spooned it into three bowls, adding chopped dates, apricots, a few slices of banana, and some pansy flowers.
All were arranged around the steaming main course: a whole roast swan stuffed with oysters and dipped in rose petal sauce, set alongside a boat of pomegranate reduction.
Figs stuffed with white cheese wrapped in dry-cured ham; raw oysters with strawberry mignonette; saffron rice bejewelled with pomegranate seeds.
Darius retrieved a black cherry and cream cheese tart from his tray and nibbled at the fine crust, taking a larger bite to taste the feather-light cream and the tartness of the cherries.
Amira prodded one of the strawberries crowning her puff pastry with her fork. A light dispersion of berry blood squirted from the fruit, trickling down the tower of whipped cream. She lifted the fruit to her lips and chewed softly, sampling its sweetness. Then she placed her fork to one side.
On her back was a sack filled with snacks rolled tight in banana leaf—chunks of arrowroot and dried mango pieces sprinkled with chilli, a glass bottle of mint-infused rosewater in a woven basket cover.
There was the customary samovar with its pot of burnt honey, vol-au-vents with mushroom and shrimp filling, stinging nettle blini smothered with lingonberry compote, and lemon tea cakes.
He helped himself to one of the miniature yellow cakes, pouring
himself a glass of hot tea with squeezed lemon.
Because this book was written by an unrepentant foodie allow me to put forward my case for why you should vote for me to reach the finals 😈
Please cast your vote for WE WILL DEVOUR THE NIGHT 🌙 in the Indie Ink Awards!
indiestorygeek.com/a/indie-ink-awards-2025
Since the cat's now out of the bag I am proud to announce being one of the ten writers for Hachette THRIVE's Grow Your Story Programme. I cannot wait to see where this mentorship takes ECHO CHAMBER 😁