Bloggers block


I think that is similar to writer’s block. That is where you realize you have nothing of importance to write about. At least in my own opinion I don’t. I have dealt with this before but have not ever admitted it here, in public. Crazy huh? I find that it happens to many bloggers and they also hide it. I think one of the easiest ways to hide it is to repost old entries. I am trying to avoid doing something like that.

I do have another cooking class to prepare for this week. Then again in March there are two more classes on the schedule. It’s exciting and now that I have done one, I think the anxiousness and stress of wondering how it will go is mostly gone. That might be having an effect on my writing.

Or it could have something to do with reading an article yesterday on authentic Italian cooking-how to spot fakes. There is another blogger who wrote a wonderful three-part series on this subject and I was only slightly depressed while reading. I came to the realization that I am an Italian-American and therefore I am going to cook like one. There is no getting around some of my habits that have been ingrained in me by my family or the culture we live in. It’s that simple. It’s not that I won’t keep trying to learn the authentic way of cooking but I need to learn how to give myself a break when I cook in a different way, less authentic if you will.

We like a variety of foods and that is a good thing. I’m learning that simple foods with simple ingredients is the best way to go. I plan to focus more on cooking in that manner in the next few months. Last night was one of those meals where I did a very simple menu. It was Valentine’s day but we didn’t need to spend a fortune to celebrate. I made simple chicken cutlets with breadcrumbs and cheese for breading, mashed white beans, orzo pasta with garlic olive oil and some more rosemary peasant bread. It required just a few ingredients and not a lot of time, unless you count waiting on the bread to rise, and I had dinner ready when I wanted to eat. 

Maybe I did have something to say after all!

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6 thoughts on “Bloggers block

  1. oh (((Michelle))) – whatever works for you is important. You are authentic as you are being yourself. Keep doing that – you’ll be ok!! I think it’s good to embrace all you are and that happens to be several different cultures – and that’s awesome. it makes you so unique, also in your cooking. You are NOT a fake! You don’t pretend something you are not. So keep your chin up!!

    • Thanks Fenny, that means a lot to me. Since we have spent time together, in person, I know you tell the truth. I’m not saying others lie, but for me, it’s easier to believe, really believe it when the person saying it has seen me in action. I am an honest and transparent person most of the time. It feels weird when I am not.

      • Glad to be of service :) (Really! What are we without the hugs and encouragement from friends and family? I would lose it, me thinks…)
        Hope you can leave it behind you and feel good about yourself. You rock!

  2. Bloggers block, ah yes… not unusual. I tend to get it more in the winter as i turn into a sluggish blob. Just like Fenny said, you post whatever you want. I tend to not “follow the rules” . I love your posts.
    Keep on making that rosemary peasant bread, it rocks!!

  3. Michelle,

    I stumbled on your lovely blog in the usual way, following links from other blogs that I read… and found this post. Well, I have a sneeking suspicion that I may be author of that three-part series, unless someone else happened to be writing on the same subject at the same time (and in three parts).

    I was distressed to hear that you found the series slightly depressing! My intention was not to make anyone feel bad about their cooking style, in particular Italian-Americans. There is nothing wrong with Italian-American cooking when it is wholesome and honest, as displayed on this blog.

    I did have a few harsh words for those who try to pass off dishes as Italian when they are not. It’s all about honesty. What I see on these pages is perfect honesty: you never try to make out your cooking to be anything other than what it is. And yes, living the the US one of our privileges is to be exposed to all sorts of different culinary influences, and it’s perfectly natural that our cooking will reflect that. You could even say that it’s a plus!

    What I was hoping to do is to inspire people who want to, to learn to cook authentic Italian food. It’s really very easy and, for Italian-American cooks, all it really takes is a slight adjustment in their cooking styles. For example, by using fresh herbs instead of dried, and with a lighter touch. The funny thing is, it is actually simpler and easier than much of Diaspora or ersatz Italian cooking! If my article actually discouraged you, I have to adjust my message!

    All the best and happy cooking!

    Frank

    PS: Yes, I think we call get bloggers block once in a while. I know I do!

    • Frank,
      Thank you so much for your comments. First I was not that depressed, I guess it was more of a bit of knowing I needed/wanted to adjust my cooking a bit more to be more authentic. I can be a bit too “legalistic” about things in that I want to do them perfectly or I don’t consider it real. I’m working on this issue.
      I am very pleased overall with my cooking. I know that I have the advantage of being here in the US because I can do what you said-take advantage of the variety of culinary influences.
      I appreciate it so very much that you dropped in for a visit here. I hope we keep building the connection because I think you have a lot of skills I want to learn. When I read your blog posts, it makes me miss my grandma and father all the more because they aren’t here to help me learn this stuff any more.
      Can’t wait to see what else you have to write about on your blog.

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