At age 7, Isabelle became a self-styled authority about cheesecake. Her grandmother had treated her to her first trip to New York City and to her first stage play followed by her first dinner in a New York City restaurant. From the dessert cart wheeled to the table, adventurous Isabelle chose a sweet she had never tasted cheesecake served with fresh strawberries and whipped cream. With the first bite, her big, deep blue eyes enhanced by long, thick black eyelashes, widened.

"Grandmama!" she exclaimed. "This is yummy. Really, really yummy!"

"Isabelle, you are eating cheesecake, New York style cheesecake."

"Oh, this is wonderful. May I have another piece?"

A few months later at a large fair, Isabelle tasted cheesecake again, served with frozen strawberries but no whipped cream. "This is okay but it's definitely not New York cheesecake," she intoned, now 8. A year later, at a restaurant chain, she ordered cheesecake that she said was "too thick" and not particularly flavorful, "definitely not a New York cheesecake," she sniffed with all the certainty of a 9 year old.

Isabelle was 11 when her grandmother invited her to New York City again, to visit the Metropolitan Museum of Art and then attend the ballet at Lincoln Center. "Will we be eating there? Because I want cheesecake New York cheesecake!" They had lunch at the Met's cafeteria where Isabelle ate her dessert first. "This is good but it's not as tasty as the first one." Then she ate the chicken entree.

Now 15 going on 27, Isabelle continues to search for a New York cheesecake that will equal the first one she ever tasted. "I've tried chocolate cheesecakes. I've tried cheesecakes with lemony sauce. With blueberries. I want a plain cheesecake that's smooth, creamy, and a crust that's not too sweet. I'd sell my brother for a perfect New York cheesecake."

There's good news and bad news. There is not one definitive New York cheesecake, not when there are at least a hundred different recipes, each claiming to be authentic New York cheesecake. Some call for cottage cheese, some cream cheese, some ricotta. or a combination. Some use cinnamon. Some prefer pineapple. Baking temperatures range from 300 to 450. Some beat; some blend. Some reflect a New York Italian lineage, or Greek.

The perfect New York cheesecake Isabelle seeks may be hiding in Duluth or Mobile or Sacramento waiting to be discovered.

In the meantime, Isabelle's brother is living on borrowed time.

Mark Woeppel has been writing and eating desserts longer than most. In his day, he often dated Scarlet O'Cheesecake, who was a bit of a dish herself. Now she beguiles with her tales, both bland (well, not really) and spicy (verily). More of her stories and of course, delicious cheesecake can be found at: http://www.cheesecakestogo.biz.Generator Layout Myspace Pimper
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One of the difficulties a writer faces is reviewing their work in an attempt to locate all errors. There are generally two forces that work against a writer who attempts to ensure their work is error-free.

1. Being too close to the work you have difficulty concentrating on the writing.

2. You know what you want to say so it is possible you read over mistakes simply because your mind only sees your impression of the article.

In order to be effective in proofreading your own material you have to work hard at reading every word

Refuse to speed through simply because you know what the writing says.

Consider each word, then each phrase and then the context of the thought.

Does the article flow or are there phrases that bog it down?

Check punctuation and grammar.

Look at the headline and make sure it is correct.

Do the above all over again.

Most often the best personal proofing requires multiple readings and ongoing edits. The key to the entire process is discipline personal and professional discipline.

Check and recheck the facts in your story and when possible allow another set of eyes to proofread your writing. They will likely see things that you missed.

There is another myth that is closely linked to proofreading and that is the myth of the perfect story. Anything we write will either have a shelf life because styles and accepted practices change or we have missed something in the arena of consistency, grammar, spelling or word use.

If we keep a piece of writing under lock and key until such time as we think its perfect we will likely find that the article will never see publication. You can go over your article with a fine tooth comb and you are likely to see some error when it is finally published.

Writing should be taken seriously, yet not so seriously that the stress of word crafting removes the joy that caused you to become a writer in the first place.

The best advice may be to simply write your story first and worry about fixing any problems afterward. If you stop writing in the midst of your story in order to correct trouble spots you are likely to lose the spontaneity of the storyline. This can ultimately have a detrimental effect on the overall reading satisfaction of the consumer.

If you have to be a perfectionist wait until the story is complete and then get out your red pen and make a few alterations.

Scott Lindsay is a web developer and entrepreneur. He is the founder of FaithWriters (http://www.faithwriters.com) and many other web projects. FaithWriters has grown to become one of the largest online destinations for Christian writers. Please visit the website at: http://www.faithwriters.com.High Density Connectors
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