Morning pages with extra butter

Bake it ‘til you make it

There are many days (like today) when writing seems impossible.?I open my head, and nothing comes out.?My brain feels like a blob of buttercream being squished through a piping bag. With a love of writing and too many topics, I feel pressured to spoon heavy thoughts of substance into my magic funnel and share something delectable. When it seems hard to write something tasty, I bake.?

With precise tablespoons and cups and a recipe to follow, ideas seep in to fill immeasurable space.?Fresh thoughts waft on the heavenly warmth of predictable outcomes like sugar and butter that are guaranteed to become pie crust.?

When I think, “I can’t produce anything today,” it’s time to create – in the kitchen.?A plate full of productivity with smiles that I can see is gratifying compared to whipping up words that evaporate as they are invisibly consumed.?Do they satisfy??I settle for crumbs of acknowledgment.

Coring apples is like cross-training.?And a puffy soufflé can elicit descriptive words – both good and bad.

As a freelance writer with stretches of downtime, I’m prone to dessert-baking benders.?The counter becomes a cake shop and puddles of poodle drool form on the floor. Constantly problem-solving, I make solution-based brownies – with a can of black beans, you have self-control built right in.???

There is lively debate – is it banana bread or cake??And political strategy, too – I leave out the nuts.

But I know that just because I’ve spent hours grinding out a galette does not mean everyone will want it. Although it’s P-A-S-T-R-Y, how can you look away? Like writing, it’s hard to know what people like.?We are so over-fed. There are Michelin-worthy writers on this platform who, no matter how much they serve, will always have us making room for more.?They give up goodies we didn’t know we needed.?

When inspiration is lacking, I lick the spoon.

Next up:?Blueberry muffins and, thankfully, a marketing plan.????