So, yes, much like the summer of 2010 when I was laid up after Achilles tendon repair, I, like millions of others, am experiencing ‘restricted routines’. Hey, gotta do the right thing for others, including our front-liners. No complaints here.
And, as in 2010, it’s freed me up for another round of…
“30 New Recipes from 30 Sources in 30 Days”
Subtitle: “Without Gaining 30 Pounds”
Today’s entry, from Mom on Timeout: Peanut Butter Stuffed French Toast
Okay, now this is weird. I’m revisiting the recipe and son of a gun if I forgot the eggs!
But it’s three hours after breakfast and it just hit me!
This recipe’s batter called for a quarter cup of flour, which is not something I’ve used in the past, and evidently, that supplied enough substance and adherence qualities [‘stickiness’ is really the better word] that I didn’t notice the lack of eggs. Weird.
Probability: You throw in enough of the good inner stuff, you don’t notice shortcomings. Case in point: I’m not proud of its appearance–I can tell you, the wrestling match just to get this on the tray was not a pretty sight–but this stromboli-saurus recipe earned a ‘repeat visit’ award.
Speaking of ‘inner stuff’, there was no reason to stop at peanut butter, so I pulled out black cherry preserves and a thick blueberry sauce that accompanied the flourless chocolate cake I’d made four days prior.
Half the fun of ‘following’ recipes is taking the detours. [Thank god there isn’t a Siri or Google Maps in the culinary world. That digital chorus would be endlessly yammering at me. “No, you nimrod, don’t double the cheese!”]
My final detour at breakfast: “Well, there’s still batter left…I wonder if I tossed in a wad of brown sugar and a glop of the blueberry sauce and then soaked the bread…”
Yep, I’d do it again. And maybe next time, a little creme de cassis or brandy wouldn’t hurt.
And speaking of detours…do this: While you’re eating, close your eyes. My experience: The food’s taste is ramped up. [Drawback, so is the sound of your chewing and chomping.] It seems to follow the truism that taking away one sense heightens the others.
So, what does all this have to do with writing? Experimentation in writing, as in cooking, can be a pleasant little kick in the seat of the pants.
Fellow writers and cooks: Go pave a new path. Have fun.