When Writing Interferes with Cooking

Sometimes, the writing life really interferes with kitchen life. Last week, my debut book, Pretty Crooked, was released into the world. As I should have predicted, my entire routine went to crap. I spent many hours online, doing social networking, talking up contests and answering email, obsessing about various book-related details, writing up blog posts and preparing for my launch party. In the meantime, I could not go to the gym. I could not get anything practical or household-y done. Worst of all, as far as I'm concerned, I could not cook.

When this week started, I was determined to get back on track and restore some sense of normalcy in my household. I craved home-cooked nourishment. I needed routine and simple food. And yet, I was still pretty fatigued, both emotionally and physically, from the release experience.

Last night, as the dinner hour drew near, I made a deal with myself: If I only agreed to cook, I was allowed to use the easiest recipes in my arsenal. So I broke out an old favorite from Epicurious, Spiced Roast Chicken Breasts. This little number takes little forethought, no knife skills and can be thrown together in minutes. Even better, the technique guarantees an excellent result every time. I served it with some asparagus and mashed squash and I was good to go. I could even envision a time when I might tackle something a bit more challenging. But for now: baby steps.

Spiced Roast Chicken Breasts

From Epicurious.com

Serves 2

2 chicken breast halves

1 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

1/8 teaspoon ground cinnamon

1 teaspoon salt

1 1/2 tablespoons vegetable oil

3 tablespoons water

Preheat oven to 450°F. Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken.

Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes.

Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits.

Pour pan juices over chicken.

Let it Simmer

It's officially slow-cooker season in my household. This week, I got out the machine and set it on the counter by the coffeemaker, where it will likely stay until March. I'm going to admit right now that I splurged last year and bought myself a combo pressure cooker/slow cooker/rice maker and it's genius. I'm still learning the fine art of pressure cooking, but that's a topic for another post. For now I want to talk about the slow cooking. Get ready for the writing/food metaphors...

I love to labor over details as much as the next neurotic writer and cook, but there's something to be said for not watching the pot. For set-it-and-forget-it. For putting all your ingredients together, walking away and letting the thing do itself.

Of course, with writing it never exactly happens on its own. (If only!) But a lot of important developments happen when we're not in front of the computer and not consciously thinking about the WIP. There's that slow simmer just barely bubbling under the surface that can happen when we sleep or go for a walk or watch a movie. And when you come back to the keyboard, it's like a revelation—ideas just pop, seemingly out of nowhere. So much can be accomplished with so little strain! We should all use our slow cookers more.

Anyway, onto the eats. I found this recipe online last winter. Then I proceeded to make it about four times over the following weeks. As Jamie Oliver would say, it's dead easy. (And this makes even his laziest recipes look Julia Childesque). I like to serve it with mashed potatoes, but sandwiches are good, too.

• 
  
• Slow Cooker Brats and Sauerkraut
• From TasteofHome.com
• Serves 8
• 
  
• 8 uncooked bratwurst links
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2 medium apples, peeled and finely chopped
• 3 bacon strips, cooked and crumbled
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped onion
• 1 teaspoon ground mustard
• 
  
• 1. Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples,
• bacon, brown sugar, onion and mustard; spoon over bratwurst.
• 


• 
  
• 2. Cover and cook on low for 6-8 hours or until a thermometer inserted in the sausage reads 160°.
•