Things I Do When I Cannot Write

I wrote 7 scenes yesterday, but my brain could not be bothered to come up with more than 500 words today, which is the lowest limit I allow myself for productivity these days. So I made this list of things I could do that are mostly Writing Adjacent on those days:

  • Make list of things to be done
    • Scenes
    • Outlines
    • Character sheets
    • Research
  • Research things off my Research list
  • Write “daily pages”
  •  Update Writing folders on computer
  • Read “Downloaded-yet-Unread Writing Related Articles”
  • Sort “Prompts” file by type of prompt for later use
  •  Figure out what topics I want more info on for the next writing group meeting
  • Prepare my 2-page item for sharing at TPL’s Writing Club
  • Do coursework for online writing classes
  • Help someone else with their writing

 

So then I did, yay verily, sort all my prompts. Also, dyed my hair teal. It didn’t come out quite how I hoped, but that’s how my whole week has gone.

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Sausage Mushroom Breakfast Casserole

I made a really delicious breakfast casserole this morning. Our picky eaters are out of town, so we are able to eat mushrooms and onions again. Let the rejoicing begin!

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Ingredients:

  • 1/2 of an 8 inch round onion focaccia bread
  • 5 large eggs
  • 1.5 cups of milk
  • 1/2 tablespoon ground mustard
  • 1 tablespoon Italian herb mix (mine has oregano, thyme, sage, rosemary, and marjoram)
  • salt and pepper to taste (mine was light on salt and heavier on pepper)
  • 1 long piece of beef sausage (from those that come 2 to a package)
  • 4 ounces of sliced baby bella mushrooms
  • a few dashes of parmesan cheese
  • 1 cup or so of shredded cheese, this time I used a Colby jack/Monterary jack, next time I’m trying feta

Instructions:

  1. Pre-heat oven to 350 degrees. Spray an 8×8 in casserole with your favorite oil.
  2. Whisk eggs, mustard, and milk in a bowl.
  3. Cut foccacia into 1 inch chunks and place in bottom of casserole.
  4. Pour egg mixture over it and set it aside.
  5. Slice mushrooms, not too thin, into 1/2 inch or so sized pieces.
  6. Cook mushrooms with the Italian Herb Mix and salt and pepper until they are nice and yummy.
  7. Slice the sausage while the mushrooms cook, then when the mushrooms are just about done, add the sausage to the pan and cook for a few more minutes.
  8. Pour the mushroom-sausage mix into the casserole, giving it a bit of a stir to incorporate the mushrooms and sausage a bit into the bready goodness.
  9. Sprinkle the parmesan cheese on first, then the shredded cheese.
  10. Bake for about 35-40 minutes. Let sit for about 10 minutes before cutting into it.

 

It was delicious! 🙂