Last week, Faith wrote a wonderful post about What We Eat While We Wait For Thanksgiving reflecting on all of the other meals we can be cooking as the big day nears. There's no excuse to just sit and wait for it to arrive. But what happens if you find yourself in a fall cooking rut? You've grown tired of squash, you've been making soups like nobody's business, and you're slowly growing weary of fall muffins and quickbreads. This may not be describing you, but it is describing me. As I plan and plan for Thanksgiving this year, I'm finding that all of the recipe searching and list-making is making me not want to step into the kitchen on an average old Wednesday evening.
When I was in graduate school and I had a big presentation, instead of studying or really preparing a few days before, I'd do nothing. I literally couldn't look at my books or papers, but I knew deep-down that it'd all be o.k. And it always was. My way of coping with the stress was to retreat for a few days. So I know Thanksgiving will be just fine. It always is. But retreating until then will mean one too many take-out pizzas and there are so many great vegetables and fall fruits in season right now.
I'd love to hear ways that you maintain motivation in the kitchen during the days leading up to Thanksgiving.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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