I told you Friday about our adventure at the Country Club of Detroit last Saturday. Well, last Sunday Mom and I went to Mark Ridley’s Comedy Castle for the first time for Dave Coulier’s seminar Failing your Way to Success.
It was a funny and interesting afternoon, and I got to ask Dave a question, along with many others. And I like many others didn’t exactly get the answer for which I was hoping. Dave said he wanted us all to succeed and that we could contact him via his website with more questions, but this is not the case.
So, I thought I would take this opportunity to write an open letter to Dave in hopes he might see it.
My mom and I thoroughly enjoyed your seminar Failing your Way to Success. You are very funny and it was great to hear your stories and find insight into Hollywood.
I asked you a question about how to get my writing career off the ground. I have been writing for just about ten years now. I have five screenplays and five novels finished. They aren’t all masterpieces, but some are good, really good even. I just can’t find an agent, even though several have now said I am a good writer and should keep pursuing it. I think that might even be more heartbreaking than hearing “you suck” as you mentioned you heard early in your career.
You said I should self-publish. It’s something I’ve been told before and something I thought about and dismissed, but it is admittedly a thought I keep revisiting after hearing you suggest it.
Here’s the problem. I have this little blog right here. It’s not the best on the internet, but it’s good. I put a lot of effort into the posts and photos and recipes. I’m always thinking about what I can post and trying new ideas to try to build a bigger audience.
And for the most part, none of them work. This blog has been around for five years and it hasn’t really grown at all for the last three. So how do I get people to buy my book without fancy agents and a publishing house behind it when I can’t get them to read my blog for free?
How do I build an audience? How to I break through this plateau and the anxiety and overwhelming disappointment that hitched a ride along with it?
You said you want us all to succeed, so I am asking if you will directly help me. Maybe connect me with an agent. Help me self-publish. Give one of my scripts to a friend at Netflix. Something. Anything. Maybe you could even read one of my scripts and work on it with me.
At the seminar, you told us to keep working and keep the faith and it will happen, but for a lot of us that hasn’t worked and we really wanted to hear something more. With the exception of the karate comic, because if he doesn’t use that idea you gave him, he is a fool.
I’m a fan. I grew up watching Full House, and it’s cool seeing someone from this area make it. I hear a lot of people talk about how Mike Nichols mentored them, and I wonder where people like that are today. Perhaps you could be my mentor, because the position is open and you are a qualified candidate.
Like just about everything else I do, I’m not sure I expect this to work, for you to even read it, but like just about everything else I do, somehow that little glimmer of hope in my heart remains. If you read this, thank you for your time. And if you help me in anyway, I really cannot express how incredibly grateful I will be forever and ever.
Now for the rest of you here for foodie business instead of Hollywood business, I give you Cherry Poke Cake. This is actually a paleo coconut flour cake that may just be my new go to recipe for cake. It’s light, fluffy, moist, and flavorful. With the syrup and frosting, it doesn’t stay paleo, but I’m sure you could swap maple syrup for the sugar in the syrup and make a coconut whipped cream. Though this is a poke cake, it tastes a bit more like tres leches and with the whipped cream frosting, it is pretty much irresistible, plus gluten free.
Here’s to cake and summer and dreams coming true.
- Make the cake. Preheat the oven to 350 degrees F. Oil an 8 inch square pan.
- In a large bowl, whisk together the coconut flour, baking soda, eggs, oil, syrup, and vanilla until well combined. Pour into prepared pan and bake about 30 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few crumbs. Cool for 15 minutes.
- Make the syrup. In a small saucepan, cook the cherries and sugar over medium heat. Bring to a boil and simmer, stirring frequently for 5 minutes. Cool before pouring into a blender and blending until completely smooth. This can be done a few days ahead of time.
- When the cake has cool 15 minutes, using the handle of a spoon, poke holes all over it, going all the way to the bottom. Combine about ¾ cup of the blended cherry syrup with the milk. Stir to combine and pour evenly over the cake. Cover the cake with plastic wrap and refrigerate at least 2 hours and up to overnight. Extra syrup can be used in drinks or on top of ice cream – yum!
- When the cake has chilled, make the frosting. In a large bowl whip the cream until stiff peaks form. I did this by hand, but a hand or stand mixer will definitely work. Beat in the sugar and vanilla. Spread most of it over the cake in an even layer. Save extra for dipping cookies or making an ice cream sundae.
- Serve immediately. Cake may also be stored in an airtight container in the refrigerator for up to 3 days.
Additional chilling time is necessary
Cake recipe adapted from Elena's Pantry
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!
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DRINKS AND DESSERTS FOR OUTDOOR DINING
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