To write is to write is to write is to write is to write is to write is to write is to write.

– Gertrude Stein

Writer’s block.

I have it. Bad.

What do I do?

What CAN I do?

Writing is 90 percent procrastination: reading magazines, eating cereal out of the box, watching infomercials. It’s a matter of doing everything you can to avoid writing, until it is about four in the morning and you reach the point where you have to write.

– Paul Rudnick

Procrastinating.

NOW this I know! Very well.

Hello, old friend! It’s been a while.

Remember when we tried to write that paper in college on the law of diminishing returns? Good times.

Pinterest. Twitter. Facebook. Bejeweled Blitz. Candy Crush Saga. Cleaning out sock drawer. Cabinet under the sink, you’re next.

You don’t start out writing good stuff. You start out writing crap and thinking it’s good stuff, and then gradually you get better at it. That’s why I say one of the most valuable traits is persistence.

– Octavia Butler

I will keep trying.

I will keep writing.

Crap today. Gone tomorrow?

I hope.

When one door closes, another opens; but we often look so long and so regretfully upon the closed door that we do not see the one which has opened for us.

– Alexander Graham Bell

Writer’s block.

I have it. Bad.

Dreadful.

Paralyzing. Frustrating.

Deep breaths.

Good thing I can cook!

Rush of fresh air.

Chopping. Sprinkling. 400 degrees.

Just something simple.

Something good.

Something that smells insanely amazing.

Something comforting.

Baked Feta in Tomato Sauce
Yields 4 servings

Ingredients:
8 ounces, firm block of good-quality sheep’s milk feta cheese, drained
1 cup tomato sauce, either homemade or store-bought (I used leftover Vodka cream sauce.)
1/4 cup pitted Kalamata olives, roughly chopped
1 tablespoon capers, drained
2 to 3 small garlic cloves, finely minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper, to taste
2 large eggs (optional)
Extra-virgin olive oil, as needed
1/3 cup shredded parmesan cheese
1 shallot, thinly sliced, for garnish
1 tablespoon capers, well-drained and patted dry, for garnish
fresh oregano leaves, for garnish
Loaf of crusty bread, warm pita chips or bread, crackers, or chips for serving

Method:
Heat oven to 400 degrees F.  Lightly grease a 1-quart baking dish.

Cut the feta cheese into 1-inch cubes. Set aside.

Spread 1/2 cup of tomato sauce in the bottom of the baking dish. Arrange the feta, olives, and 1 tablespoon of capers evenly over the tomato sauce. Sprinkle the garlic, dried oregano, and red pepper flakes over the entire feta/sauce mixture. Season with freshly ground black pepper. Pour the remaining tomato sauce in the baking dish. If using, carefully crack the eggs over the top and season with some black pepper. Drizzle egg/tomato mixture with extra-virgin olive oil and parmesan cheese.

Bake for 12-14 minutes, or until the cheese is soft and warm and the eggs are softly set. Stir the eggs into the warm feta and tomato mixture.

While feta is baking, heat a tablespoon of olive oil in a non-stick sauté pan over medium-high heat.  Add the capers and fry until golden and puffed up, about 2 minutes. Drain onto a paper towel. Fry the shallots until golden brown and drain onto the paper towel.

Serve hot on slices of lightly toasted bread garnished with fried shallots, capers, and oregano leaves, or serve with pita or crackers as a dip.

Adapted from Dare to Eat a Peach.

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