Most writers have things they are super comfortable writing. Whether its because that’s what they preferred reading before the writing bug hit, or it’s just where their interests lie, it’s a comfort food for the brain that makes you feel better, or can help you get unstuck. Especially if you’ve otherwise been stepping out of your comfort zone with your current works.
Now, what exactly this means for different writers…varies considerably. For example, high fantasy is always going to be my comfort food. If I’m feeling exhausted, I always reach for the Valdemar series to reread in hopes that reading other people’s work will tire me out enough to sleep (or keep me awake!). If my brain is too tired to work on my current original works, I turn to random fanfic ideas that will never see the light of day, but let me dive back into medieval/high fantasy ideas for just a little while. (My current projects are all urban fantasy, or not fantasy at all, which you can guess is a real challenge for me.)
For some writers, comfort isn’t even necessarily found in fiction at all. For example, Ginny has been fashion designing to give herself breaks from the monotony of typing. I have another friend who finds comfort food in the form of doing cellphone games whenever she gets stuck. Maybe you marathon Barbie movies, or play some Pokemon. Either way, comfort food-type writing, reading, and tasking gives your brain a little bit of relaxation, especially from the hard work of learning new tasks or trying new things. I always encourage writers to improve and to try new things and genres, but you can bring those things back to your old favorites too, and it’s important to take breaks or you’ll burn yourself out.
And sometimes, it even unsticks you! We all have moments where we need to walk away from a project for a while. Having several projects going at the same time can be an utter headache, speaking from experience here. But as long as you stay very casual about it, working on something that qualifies as “comfort food for the brain,” can give you a chance to stew about what is blocking you. (Sometimes you won’t like the answer to your stewing, but it’s there.) Of course, if you’re comfort zone is starting new things, then you might end up in a different sort of problem.
Okay, I promised food in here too. So here’s something that is apparently either a Horner family thing, or a very eccentric Southwest thing. I’ve made it to where it’s a little better quality than what I grew up with, and proportions are a bit to taste.
Rotisserie Chicken, bite sized pieces (I buy one at the store and debone it, I’m lazy)
Spaghetti Noodles (1 box)
Mushrooms, rough chop (I just buy a carton of pre-sliced ones and break the pieces down with my fingers)
Bell peppers, diced (1 or 2 peppers is enough)
Garlic, 2 cloves diced
Butter, 1/2 tablespoon
Can of Cream of Chicken
Can of Cream of Mushrooms x2
Shredded Mild Cheddar (this is an eyeball it till it looks right situation)
Salt and Cracked Black Pepper (to taste)
Get your noodles going in salted boiling water. You want them just under al dente, meaning undercooked (it will finish cooking later, you just want to avoid the pasta turning to mush). While the pasta is going, get a hot pan and melt the butter, then add the garlic, mushrooms, and bell peppers, with a pinch of salt and pepper. Give the ‘shrooms a chance to get toasty on the outside, but don’t get too concerned if they don’t finish completely, they will also get a chance to finish cooking later.
In a REALLY BIG pot (I use the biggest stew pot I got), mix all three cans of soup to heat it up. Once it’s bubbling, start whisking in handfuls of cheese until it’s a pale yellow in color and tastes alright to you. Add the chicken meat first to warm it back up, then the mushrooms/pepper mixture. Taste your seasoning now, it may need a little more pepper (I doubt it will need more salt, but you never know). Then turn off the heat and add your pasta. It should be a little too heavy on the sauce, a lot of that is going to dry up. If you want, you can stop here, just add more pasta and chicken to soak up the extra sauce.
Alternatively, you can pour everything into casserole pans, top with a layer of leftover cheddar cheese, and pop it into the oven at 350 to melt the cheese and finish everything off.