Up Close & Personal with Elissa Stein

Happy Friday, babes! It’s time to get to know a smart author girlfriend a bit better: Elissa Stein. Today closes out our FLOW week, so I hope you’ve had the chance to learn more about her insightful and important book FLOW: The Cultural History of Menstruation, available now. The link to Amazon is in our sidebar or you may purchase it your favorite bookseller. Thanks for chatting with us on Twitter last night, Elissa and we look forward to your next intellectual masterpiece!
-ML

shapeimage_1Favorite guilty pleasure: GLEE on my iphone.

Writing crutch? Searching for art first, to help shape the direction each project goes in.

Favorite movie snack: Movie theater popcorn.

Personal style: Eclectic, funky. A vintage coat and good scarf go a long way.

Favorite time of day to write: Early morning, before everyone wakes up.

Favorite writing spot: Sadly, the local coffee bar that recently closed.

Favorite writing motivation: The thought of a finished book.

Favorite weekend activity: Exploring new and wandering favorite NYC neighborhoods.

Favorite vacation spot: Ocean City, NJ. Best boardwalk ever.

Favorite writing tip: Don’t edit too soon. Let ideas out first. Craft later.

Finish these sentences:

When I was young, I . . . dreamed of being on the Brady Bunch.

When I grow old, I . . . love being a mother more than I ever would have imagined.

When I first fell in love, I . . . lost track of reality.

I love to read because . . . there’s so much I don’t know and there are so many talented writers who work words and ideas in unique ways.

Find out even more about Elissa at these sites:

www.elissastein.com l www.flowthebook.com l twitter: @elissastein l www.youtube.com/flowthebook

FLOW’s Drown Yourself in Hershey’s Chocolate Syrup Cake

submitted by author Elissa Stein

hersheyFLOW’s Drown Yourself in Hershey’s Chocolate Syrup Cake

1 c. sugar
1 stick butter, melted
1 c. self-rising flour
4 eggs
16 oz. can Hershey’s chocolate syrup
Dash of salt
1 teaspoon baking soda

Blend together sugar and butter. Beat in eggs, one at a time. Add can of Hershey’s chocolate syrup. Mix in flour, salt, baking soda. Pour into a greased 9×13 baking pan. Bake for 35 minutes or until toothpick comes in clean.

For days when that’s not enough: crush a box of chocolate icebox cookies. Mix into store bought or homemade chocolate pudding. Slather the mixture on top of cooled cake. One slice and life is good.