I’ve sold another book and plan on self-publishing two, possibly three by the end of the year. Yay me! Until I realize that now come the hard part–marketing. Bookmarks are no longer enough. I have to dig into the nitty-gritty of trends, algorithms, keeping track of sales, and the sheer amount of number crunching that goes along with the new publishing paradigm. It’s a do-it-yourself world.
I feel overwhelmed.
I’m an old dog–I admit it. My husband takes me into an electronic or computer store and I immediately break out into a rash. It’s taken me years, do you hear me, years to learn to cut and paste, copy and save a file, not to mention set up a page. My writer friends gush about new numbers on their dashboards and techniques to keep sales numbers up. I panic.
There is one thing I’ve realized. I’m on unfamiliar ground with technology. My husband is IT, born and bred. Computers listen when he speaks. They fear him, because he will dig in their guts to find whatever problem plagues their user. He is GOD-guru on duty. He understands all those above mentioned writerly things which scare the bejesus out of me.
So, what does that have to do with new eating habits. Yes, I have you scratching your head.
Let me tell you.
I’ve decided on going gluten free for health reasons. My joints hurt, and I was told this was a way to alleviate some of the inflammation. This isn’t easy. Yes, there are a lot of GF foods on the market, but I can never find what I like. This is a challenge. But I love a good food fight. I’m a retired chef an I love delving into recipes, or even making up my own. Most people are scared and put off by the idea of baking their own bread, cookies, and other pastries. Not me, I love cooking. I’m in my milieu. It’s comfortable. Words like braise, meuniere, and sautee have people’s eyes glazing over when I talk food. It’s second nature to me.
It’s then I realized that if I were to ask my husband to cook something with just the recipe, he might not get it right. A lot of cooking and baking comes from years of trying and failing, until you know what the dough is supposed to look like, feel like. It’s something that you can’t explain. Just as I struggle to understand technology and how it can enhance my writing career.
So, long story short, my first instinct is to pretend I don’t have to learn about sales trends, marketing techniques, street teams, and the list goes on. No can do. This is vital marketing information that I can no longer turn away from, just as I can’t ignore my aching joints. That means going gluten free. The only way to survive this brave, new world is to gird my loins, take up my mouse, and learn to deal in this new reality.