Par for Course

When my husband created his own BBQ sauce/business several years back, it came with its own marketing department – me. And I was and still am happy to do it. It’s my strength, my talent. Then my writing changed to a business rather than a hobby and my husband reciprocated the favor: I got a catering department.

Hmm…I love his food and I know it will come in handy one day, but right now, it’s not helping me with my PR.

Such is the nature of new businesses and independently published authors though. We are our own CEO’s, CFO’s, COO’s, HR and Marketing/BD heads. We decide what happens when and why. We come up with ideas, execute them, do a lessons learned and then move onto the next idea. We do the social media, the book signings, book readings and the tours. We are the authors, agents, marketers and everything in between.

Which is why the stigma of being self-published bugs me sometimes. Not often enough to stop me from doing what I love, just periodically when I wonder if what I’m doing is good enough. I mean I can write full-length novels, but I’m not good at talking to people. I can create worlds with my words, but I can’t think on my feet. And I can follow a recipe, but I can’t cook.

But when all is said and done, if we are choosing the freedom to shape our dreams as we see them, then being everything else is just par for course. It’s part of being an author in 2014, part of an industry that is changing to include indie writers like myself, with stories to tell. So, yes, we may have to be all so that our dreams can come to life, but it’s a journey I wouldn’t trade.

Okay, maybe just the PR stuff to someone who does this full-time, but definitely not the rest of it. Probably.

Plus I still have a catering department I have to get use out of.

The Best BBQ Sauce in U.S.A.

This week has taken on its own agenda. I thought perhaps I would be back on my writing schedule, but instead I find my time consumed with helping my husband prepare for the North Carolina Hot Sauce Contest this Saturday.

 You see, he created his own barbeque sauce, Jena’s BBQ Sauce, a number of years back and, after getting all the legalities and details in place, is now marketing it. That’s where I come in. With my graphics background, I automatically become his in-home PR department, which is fine by me if it keeps me out of the kitchen (I am domestically challenged). I do plan for one more post before Sunday’s six sentences, but for the most part, I will be knee-deep in the best BBQ sauce in the U.S.A.