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In the midst of a lull

I know I’m not very regular in my postings of late, but the past few weeks I’ve been even more ridiculously distracted than usual. I’ve been cooking somewhat; I’ve had a few parties at which I made soup, rolls and other goodies. My soups are usually improvised, though I did make a Moosewood minestrone for one gathering. The olive rolls are also old standards by now. I haven’t been very inspired to try new recipes, or to photograph what I have been doing.

Some of that is a function of winter. It’s so dark, and that’s not ideal for photography, though it’s not as if I’ve ever let that stop me before. Some is just…I don’t know, a general feeling of juggling too many things.

But I’m starting to feel stirrings of enthusiasm and curiosity again. So maybe next week I’ll be able to put something together, right before I embark on some business travel.

What do you do when you fall into a rut?


  1. Lyn says:

    There are times when I just don’t feel like cooking, mostly when I am not sure if I have all of the ingredients for something that I want to make or when I have to blaze a path on the cupboard to put the mixer. But, when I can’t think of what to make and am uninspired, I read foodie blogs, of course. When it seems as though life is a juggling act, be sure to take some time to do what relaxes you. For me, it is cooking; or, more specifically, baking. You won’t stay in a rut long if you have a freshly made whoopie pie to look forward to or a slice of apple pie with ice cream to have for dessert. When trying to keep meals simple on those hectic days, remember rice. And just throw in leftover veggies and meat, add soy sauce, scrambled eggs, and browned onions, and enjoy! Or, enjoy a crustless broccoli swiss quiche or chicken cheese quesadillas. Quick and painless. I’m off to find your olive roll recipe. Thanks! Lyn

  2. The olive roll recipe is from Martha Stewart Christmas, though I’ve taken to following my own bread recipe (faster than doing the sponge from hers) and making the rolls in knots in a 9×13 pan rather than strips in loaf pans.

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