cooking, writing…same thing.

5684769_s copySo I’m cooking again. Not that I ever totally stopped but I sure avoided it. I love to cook when I’m inspired, and I hate it when I’m not. Hmmm that sounds a lot like writing. Exactly the same, actually. So last month I was inspired while writing A COWBOY FOR CHRISTMAS–first by the tighter that tight deadline imposed to get it edited and released before Christmas (a deadline I not only made, but I finished 10 days early!) But there is a price to pay, and I think I drained my well of creativity a bit, so while I eek out a few hundred words here, a thousand words there, on my currently WiP (Work in Prograss) FLANKED (Studs in Spurs, Book 5), I wait for the well to fill back up, and I cook.

I read my iPad app FLIPBOARD for food inspiration, and I get inspiration from Eat Something Sexy’s very own Amy Reiley (who FYI has a new cookbook release coming out next month!).

Anyway, I’ve recently made Spiced Rosemary Nuts (William-Sonoma), so easy and so impressive and tasty. I brought them to both a Friday Night Dinner with Friends as well as to a holiday party housewarming and they were a hit both places. I’m going to try Amy’s Hot Honey Nuts recipe from the monthly aphrodisiac newsletter that just came out a few days ago for tonight’s Friday Night Dinner with Friends.

The other night I made Roasted Carrot Soup (Food 52). It came out really tasty but more importantly I’m thinking something that colorful HAS to be good for you too. And yesterday, while watching that new foodie show on ABC, The Chew, I was inspired to–this is big so get ready–change out of my pajamas, go to the food store, and buy the ingredients for the Swiss Steak with Arugula Salad they made on the show. Anyone who knows me at all knows how huge it is. I rarely leave the house (or change out of PJs) unless it’s absolutely necessary, such as the horse is totally out of feed and is threatening to break out of the paddock and storm the house.

So yeah, I’m procrastinating writing right now (I even vacuumed in an effort to kill time) but I’ll get back to it, one word at a time. And in the meantime, I’ll keep my eye on the inspirational blogs of Food 52, William Sonoma, and our own Eat Something Sexy and hope the creativity spills over from the kitchen to the laptop.