Fast Company’s Art Markman has four suggestions:
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Break it down
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Make an outline
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Just get something down
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Write for five more minutes
And I would add another suggestion.
Bake…[no, it doesn’t necessarily help you generate a bestseller, but it’s great for an afternoon coffee and who knows, the caramel experiment might just pay off in a fun blog post.]
- I added an amaretto caramel to the banana bread on the left. I added an Irish cream caramel to the banana bread on the right.
Published by TMH
Writer. Former teacher. Baker. Spoiler of dogs.
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Both of those caramels sound like delectable additions to banana bread – which one turned out better? (Although I’m sure you had to taste them both several times to figure that out!) Yummy! – VA
Virginia, thanks for checking in! I would say the amaretto better permeated the raisins–thus, the bread. I would try it again. I just didn’t want to overpower the bread and I don’t like adding a ‘raw’ liqueur. I’d rather cook it down to concentrate its flavor and take out the astringency of the alcohol. I’m starting to sound like a chemist…but hey! Rather than writing, right? ;-]