Here's the thing about writing a book. It's a huge personal accomplishment. It's very big in your head and very emotional in some ways because it's like this little being that you've created. You work so hard to create it, get it dressed, make it pretty and perfect, and then you send it out into the world.
And then what?
Then, well, you did that. Check. Moving on.
I'm having a really hard time with the afterwards of writing my book. I've had so many projects and when it came to cooking and food, that was the big one. Now, well, now I've kind of hit pause when it comes to cooking.
I've been away a lot. I've been snowboarding or working on other big non-food projects (I narrate audiobooks too and just got done with a really big one). When it comes to cooking, I've not been making anything new. I've made a lot of meatballs and salads and things that you've seen already. I haven't been reading food magazines or other peoples blogs. I've not been jotting recipe ideas down at every opportunity. I've not been feeling inspired, so I haven't really been writing.
This makes me sad. I love this blog and I love food, and writing about food. I need to kick start myself somehow. I need to be inspired. I need to just get back in my kitchen and play. I need to start going to the grocery store and grabbing something random and figuring out what I want to do with it. There are so many "I need to" and "I should do", but I just can't seem to get started.
What do you do when you hit a wall? How do you handle the afterwards of something big?
Tuesday, February 5, 2013
I've mentioned several times here at Salted Spoon that I am most definitely a snacker. I love just nibbling on things all day long, particularly salty things. I also love chickpeas. I put them in lots and lots of things, and even make this yummy chickpea salad where it's almost the only thing that you are eating.
I've seen recipes for crunchy chickpeas roaming the internet for a while, and decided to give them a quick shot. They are definitely quite delicious!
1 Can Chickpeas, drained and rinsed
Salt and Pepper
Seriously, how short is that ingredient list?!
Preheat your oven to 425. Spread your chickpeas over a baking sheet and spray lightly with cooking spray. Grind over some salt and peppers. Stir or shakes, then spray and season again so that all sides are covered.
Bake for 30 minutes, stirring at the 10 and 20 minute marks so that all sides cook evenly. Cook a little more if they need more crunch.
Makes 2-4 Servings
Also, I've taken up snowboarding. This is insanely fun!