Salisbury Steak: The Trailer

Written by Teramis on 24 August 2011

At long last I’ve started formally documenting The Writer’s Cookbook. This is something I started doing because I found that when I write intensely my brain melts down now and then. So to rejuvenate myself, I cook. I found that losing myself in the creativity and art of working with food is both centering and re-energizing.

OK, sometimes it goes beyond relaxing into tiring, especially if I’m doing a lot, but the treats that result generally make it all worth while. I like this both as recreation and art form. In another timeline I might be a chef.

Usually my food is pretty good. Sometimes it is stellar. Now and then, because I also experiment in the kitchen, there are bizarre results to be had. I’m also handicapped right now because of my long-term writing retreat: I’m on a farm not close to a town and not often with transportation. This means I can’t run out to the store for a certain kind of cheese I want, and if I’m out of tomatoes I may not have any more until next grocery shopping a month later. So, ingredients can be spotty and not what I’m used to in San Francisco, to say the least.

Nevertheless, where there’s a will there’s a way. So I fake it a lot of the time, but the results are still pretty good. And at the end of the day, these results are fueling me during this write-a-thon I’m on. Sometimes those results are so great I really want to share them with someone who appreciates them (my household appreciates food but unfortunately they are not nearly as gustatorially oriented as I am.) And this is why I decided to put together The Writer’s Cookbook.

No, it’s not a catchy “fast low-cal meals” themed thing, or something else commercial and targeted just at writers who should probably exercise more and eat less. It is simply stuff this one writer likes to cook and eat. I enjoy making it all, and so I’ll be documenting some of this as I go along. I wanted to do this for quite a while but only recently came into a camera, and that was my missing link. We’ll see how it goes.

Feel free to leave comments in these blog posts or at the Chez Lizardo cooking section here at the Lizard Lair. You can find that section under the Media menu (it will contain a video archive of this material), or if you like bookmarks, you can spot it on the web at http://www.chezlizardo.com. I’ll also be the writer behind the lizard at the Chez Lizardo YouTube channel these videos are hosted at.

If you want to be alerted to updates and would like to receive some super-special “secret recipes” from time to time, join the Chez Lizardo list (below) and you’ll get these goodies direct in your mail box.

Now, then, without further ado, a trailer, if you will, for my forthcoming Salisbury Steak extravaganza.