This is how my writing of these post have gone recently: I sit down, upload the photos, and then stare at the white space in between said photos. I watch the cursor blink back and forth, taunting me because the words just aren’t there. I flip over to twitter or the news for a brief interlude to my wordlessness but when I flip back to the page, the words just aren’t there.
I love sharing the photos and the recipes but finding the words is becoming increasingly harder.
I’ve been practicing with words on my morning walks. I think how I would turn the golden leaves of fall and the soft light of morning in to something more, something that explores that particular moment in time, not just the leaves and the sky. I weave stories but by the time I get home to write them down, the words have once again escaped me most likely due to my thoughts straying to something else. This happens a lot.
Words have never been my strong suit. I failed spelling tests in first grade, had my papers ripped apart in college (due to the fact that I hated English class in high school), and until graduate school, I didn’t learn that when typing, there should only be one space after the period. M is a wonderful writer; he wrote a letter after we got engaged that will probably forever make me cry. I sometimes wish he could teach me the ease at which he writes- it comes so naturally.
I guess this is all just asking you, my dear reader, to stick with me. Enjoy the photos and the recipes but don’t be surprised if on occasion, that’s all you get. Just know there’s a girl on the other side, banging her head against the keyboard.
Prep Time:
Yield:
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PinIngredients
- 1/3 cup pecans
- 2/3 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 pie pumpkin (or 1/2 cup pumpkin puree)
- 1 egg
- 2 tablespoons walnut oil
- 1 tablespoon maple syrup
- 1/2–3/4 cup milk
Instructions
- Preheat oven to 425˚.
- Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
- Once pumpkins are done, scoop out the insides and place in a food processor. Pulse until mixture is smooth. Next, place in either a cheese cloth or strainer and press out all of the liquid. Set aside.
- In a food processor, pulse pecans until they resembled course flour. Combine with whole wheat pastry flour, baking powder, cinnamon, salt, nutmeg, and ginger. Set aside.
- In a separate bowl, whisk together 1/2 cup of pumpkin puree and egg. Whisk in oil, maple syrup, and 1/2 cup of milk.
- Combine wet mixture in to dry mixture and stir until batter is combined. Stir in more milk if consistency is not pourable.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Serve with butter, maple syrup, and a sprinkle of cinnamon
Notes
If pressed for time, cook pumpkin up a day or two before.
Gina says
Been there with the word thing. Your pictures and food are beautiful enough to speak for themselves though 🙂
Kathryn says
With photographs this beautiful and recipes this inspiring, you don’t really need any words.
Shanna says
I so get that.
Angela says
This is so beautiful and real. Just by puting yourself out there, I’m sure you connected with so many of your readers today, myself included. I find writing to be the most challenging aspect when it comes to food blogging.
Rebecca Lippert says
I consider myself a writer, and there’s no way I could count how many times I’ve stared at a blank page, or written a handful of words and deleted them. I think you write very well, and seriously, your photos and recipes are so delicious that they make up for any deficiency in your writing, should one exist. 🙂
Kristin says
If you have trouble with words, I’m sure I’ve never noticed. Yours is one of my favorite blogs to read, to look at, and to make recipes from. Don’t put so much pressure on yourself. The nature of blogging is that some posts will be beautiful and near-perfect and others will be quick and slapdash – both are ok. Less-than-perfect words on a page are better than words that never got to that page at all, and if the words don’t get there, then I don’t get to try more of your awesome recipes!
Luisa says
I’m happy just seeing your recipes and beautiful photos.
Dana @ Conscious Kitchen Blog says
Writers block happens to everyone and it certainly is not fun! I write for a living and know how frustrating that little blinking cursor can be. I think you are on the right track when it comes to getting outside and enjoying nature — look for something to clear your mind, inspire you. I also enjoy reading others’ writing to help get the creative juices flowing. That being said, your photos are beautiful and your recipes sound delicious, so they do end up speaking for themselves when the words can’t.
~Dana, http://www.consciouskitchenblog.com
sarah kieffer says
I’ve been feeling the same way a lot. That’s when I turn to quotes and song lyrics. 🙂 {But really, sometimes someone else said what I was trying to say, anyway]. Also, I’ve found the writing exercises at the end of each chapter in “Will Write For Food’ very helpful.
But! Your posts are always lovely. And I would love these pancakes for breakfast.
Jeanine says
I had no idea because you always write such lovely stories and thoughts… This is totally my process too – down to the banging of the head on the keyboard 🙂
Linda Donzello says
You do just fine with words Erin; your thoughts are beautiful such as “the golden leaves and the soft light of morning”–you painted a word picture that can be seen and felt. Don’t stress. Be you!
Jess says
You underestimate yourself, Erin. You write beautifully, but it’s no surprise that you might feel a bit scattered – you guys have so much going on! We’ve been on a white flour pumpkin pancake kick, but I’ll definitely have to try your wheat flour version – the pumpkin seems to always give the pancakes such a nice texture.
Mary Wang says
I love this post and the vulnerability you show. This post really touched my heart and I thank you for that. I think you are a wonderful writer but I also love that you are not afraid to admit to your struggles. Reminded me of this article on Brain Pickings where even Charles Darwin despite all his success still has bad days where he “hates everything.”
http://www.brainpickings.org/index.php/2012/10/15/when-charles-darwin-hated-everybody/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+brainpickings%2Frss+%28Brain+Pickings%29
Mary says
No worries, I read a lot of blogs and think blah blah blah where’s the food!?
And besides, your writing shows how genuine you are – that’s what I appreciate the most. No “look at me” stories or pretense, just simply what needs to be said in an honest way.
Megan Gordon says
Yep. Totally. Why I didn’t post this week … (also: you’re my pancake inspiration)
Courtney Rae Jones says
I’ve been feeling the same lately. I love coming up with recipes and taking photos, but then I’m at a loss for words. And i’m overly critical of my writing too. Perhaps that’s the problem. I hold myself back. Anyhoo…this recipe looks WONDERFUL. And I always enjoy reading what you have to say 🙂
Jenna @TheOtherWhey says
Just made a variation of these pancakes this morning. Great use of all my leftover pumpkin and SO delicious! Thanks for the inspiration – http://theotherwhey.typepad.com