“So it’s writing time again,” I tell myself. I’ve been whispering it for weeks now. Today I shout it. Nobody is listening and that includes me.
Surely I am not alone. Surely one or two of you have experienced the dreaded dry spell of summer and perhaps even fall and winter.
I tell myself that when the weather chills set in, I will cozy up to my computer and write an epic of grand proportions. I will settle into steady hours of pouring words and heartfelt emotions onto multiple pages.
I sense you waiting with bated breath, looking for the news that I suddenly found that burst of creativity I needed. No, I linger still in the dog days of summer when I also had deadlines—met at the last minute with a furious sweat on my brow.
Will I write today? (Probably not!) Instead, I pour my energies into a Crock Pot of my favourite soup. It will be my sustenance in the months ahead, when I finally face the truth of my procrastination. Just in case you are where I am, the recipe follows.
Crock Pot Beef Soup
1 lb. lean ground beef (or whatever you have)
4 c. beef bouillon
28 oz. canned tomatoes
3 large carrots, diced
2 large potatoes, peeled, cubed
1 large onion, diced
2 cups turnip, diced, optional
1 ½ cups kernel corn
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
Brown the meat in a nonstick pan and drain off the fat. Mix all ingredients together in a large Crock Pot. Plug the Crock Pot in to an electric socket (I tell you this because I forgot to do it once!) and wait. Five or six hours later, you’ll have wonderful meal in a bowl.
Options: If you intend to freeze the leftovers, leave out the potatoes. They get a little mushy with frost (and who wouldn’t?) (from The Food Lover’s Devotional, Food for Body & Soul by Brenda J Wood)
We’ll talk again in the spring when the soup is all gone and a writer’s fancy hopefully turns to love—of writing.