You know how it is.
You find out that the distance between you and YouTube is just a voice command and a few clicks on the TV remote and there really is no reason to leave the recliner.
Okay, maybe you don’t know how it is. [i.e. you are not a slothful low-life.]
Anywaaay, this recipe from joyofbaking.com was the first to show up on the big screen. Stephanie Jaworski’s demonstration was clear and concise. My version matched the one in the video. Always reassuring. The baking time was within the +/- 5 minutes margin-of-oven-performance estimation. Taste and moistness and ingredient ratios–spot on. Final grade: 91%. [Bravo, Stephanie!]
Ready for baking:
More than a few notes:
Our toothpicks are scattered throughout the pot holder drawer. Really…rounding them up and replacing them in a too-small box, from which they will no doubt roll out within minutes…unfathomable torture.
Thanks for visiting. Give this recipe a try. It has ‘comfort on a fall Sunday afternoon’ written all over it.
Yes, stovetop. A challenge worth pursuing.
This recipe came from Christopher Kimball’s Milk Street website.
And I have to say, as with Cook’s Country/America’s Test Kitchen [C. Kimball’s most recent endeavor], the accompanying video segments were extremely helpful.
As the cake steams–yep, steams– toward completion, some questions and notions:
Final verdict: This recipe is a keeper. The cake came out dark and dense and moist. What more could you want?
The steaming takes place inside a Dutch oven–actually any pot with a tight-fitting lid and deep/wide enough to fit an eight or nine-inch cake pan. The coil of aluminum foil simply keeps the cake above the heated water.
The chocolate shmeer on the plate is a sure sign of this cake’s moistness. [The added chocolate chunks don’t hurt either.]
Added notes: Apologies to Bitter Ben, whose blog I follow. Rather than bittersweet, I used semi-sweet chocolate chunks from Trader Joe’s.
And to faithful reader Virginia [Roses in the Rubble], try this recipe. It should be a fair payback for the recipes you’ve shared with me.
Yep, biscuits. So much more rewarding than wrangling over a first draft that points to the dwindling intellect of a ‘certain writer’.
They were the finale after the arugula pesto and the tofu spread.
Pretty sure I lost my two readers with those last two words, but stick with me here…
Solution to tofu that tastes [and behaves] like spackle: Heat the olive oil, bloom the spices in the oil, *then* add the tofu, the caramelized onions, the arugula, and whatever else won’t resist your purposeful grope into the fridge.
Essentially, you make a tofu scramble and pulverize it in the food processor. Now you actually have something with flavor that you can spread on bread, but without the sinfulness of cheese.
Back to the biscuits…today, I used the New York Times’ all-purpose biscuit recipe as my starting point. I had already sullied the food processor when I made the pesto, so I snagged a cube of butter from the freezer and grated it into the flour. [The photo below is telling me I should have also added parm to the mix.]
So, no cheese this time, but afternoon coffee and biscuits ensued.
Sitting in the backyard sun, feet up on another chair, two of my favorite foods, my truly favorite person, and the knowledge that the writing projects will still be there when I saunter back. Life’s good.
Your writing might change the world.
But that’s not for you to decide.
Don’t start with the world.
Start with your world.
And with each new written word, realization, reminiscence, character, or plot twist, your world will change.
Even if just a little bit.
It’s time to finish something.
Yes, to you, a foreign concept.
But today’s the day.
The TV is unplugged [yes, you’re that serious], the wi-fi will soon be off, fresh coffee awaits, and you dove into the freezer for those cinnamon rolls. [Cooking takes a back seat today.]
And you’ve reached a conclusion: You don’t work well under pressure.
So you’re going to: A) Start with the smallest unfinished project first. B) Work in 15-minute increments.
Joe Bunting from thewritepractice.com prescribes small deadlines. Sounds contrary to your not working well under pressure, but…
Cut to Jon Acuff in his book Finish–“Cut your goal in half.”
Jane Porter also chimes in with solid support in her Fast Company contribution.
Final word: Go!
You made it past yesterday’s guilt.
Time for another demon.
You want to give up. Words aren’t flowing. Ideas aren’t flowing. Tears, however, well, they might be another story.
Ben Angel in his contribution on Entrepreneur suggests two steps to win out:
Ali Luke’s guest post on Goinswriter.com teases out the issue even more extensively. Lots of good ideas here to think through, including ways to cope with:
And you could always subscribe to Copyblogger’s Brian Clark’s mantra: Keep going.