Friends and family have been trying to kick my butt into gear for a while now to get me back into the swing of posting to the Suburban Cookbook.
In the world of Food Blogging I can’t deny it, click I’ve been in a slump. A slump that threatened to last an entire year.
I transitioned to a new job at the beginning of last summer and that sucked all the creative energy out of me. Then in the fall the blog got hacked and it took me a month to get things back. And then it was just a nagging reminder that I was being lame and neglecting something that was important to me.
Of course there’s no money in Food Blogging, medical you’ve got to do it for the love of it. But what happens when you’re not inspired? Or you’ve got too much stress at work? Or you’re bummed out about Tim Tebow?
“Quit your whining,” my neighbor Tom said, “you’ve got 10,000 followers on facebook, it’s your responsibility to keep posting your stupid food ideas, salve so suck it up”.
Dang, that’s harsh. And he’s the nice neighbor.
“I don’t know, I’ve just run out of ideas.” I said to my co-worker Lisa who responded with, “Well that’s just ridiculous, you’re just not looking at it the right way. There are a Bajillion food concepts waiting to be explored!”
“You just need something simple to get you going again,” suggested my mother-in-law “like a bowl of soup. How about lentil with beef?”
Hmm, soup I thought, I can do that.
So, I researched a few recipes and thought about ways I could doctor up a boring Lentil Soup. Then off to the market my daughter and I went.
Callie was amazed by the dazzling colors of the Rainbow Chard. So, I’m like, “Get it! We’ll throw that in the soup. It’s not like we’re baking a cake.”
“What about a starch?” she asked. Hmm, “Elbow macaroni?” Done.
Back at the cutting board I chopped onions, celery, carrots and garlic while Callie stripped the rainbow chard and washed it.
We browned the beef, sautéed the veggies and began an hour-long seasoning routine until the soup was absolutely luscious and the Italian bread was screaming to be dunked.
The beef chuck was just about fork tender, the lentils approaching al dente.
And then, because I’m such a wiz in the kitchen, I threw in the box of elbow macaroni and poof! No soup for you.
Literally, in 5 minutes there was absolutely no liquid to be seen in my pot. How is that possible? My mother used to put pasta in all her soups.
I scrambled in the pantry for another box of stock and could only find chick broth. Okay, toss that in there. Sluurrrppp! Gone in two minutes. Sh*t, now what?
I rooted around for a bullion cube and tossed that in with a pint and a half of water.
Okay, that did it, we’re back to some sort of soupy consistency at least. Even though the pasta is mush.
Well there goes my stupid blog post I thought. And at just that very moment my wife walked into the kitchen.
“Smells good.” she said. Then she placed my camera on the cutting board, gave me a little smile and walked out.