Procrastination pie: A lesson in avoiding the really hard work

Little Bird. My most recently completed painting, from September 2014.

I got angry at my son yesterday.

He was supposed to be practicing piano, but he was crying and upset because the piece was difficult. This was not the first time he has experienced this level of frustration with working through something hard. We've tried to coach him through the difficulty, explaining that when something is hard, you just have to work harder. Hardness is not a reflection on intelligence or value; it simply means that something is difficult and requires more work.

I tried going that route first. I told him to take a deep breath and try to slowly work through the lines note by note. Calmly, persistently. He responded with more frustration and tears. I tried again. And then I'm ashamed to say I totally lost it. I yelled. I told him he needed to pull himself together and get over being so emotional about struggling. It went on from there. It wasn't pretty, and I didn't feel good about it afterward.

Thinking about the incident while doing dishes later, I recognized my hypocrisy. I had spent much of an unexpected snow day avoiding my own hard things. Instead of painting or writing or even working on a project for a client, I cooked and cleaned and ran 4 miles and folded laundry, frittering away precious time on easy things. Not easy in terms of the amount of work required, I was exhausted when the day was over, but easy in terms of emotional, mental, and creative effort. Like my son, I constantly struggle with and get anxious about doing certain kinds of work; the difference is that I am a lot better at hiding it from myself and others by doing prodigious amounts of other stuff.

I try to tell myself that being creative is not supposed to be that hard, that I shouldn't get frustrated, that I should take a breath and slowly and persistently push through the difficulty, and perhaps that I should even relax and enjoy it, but the truth is every time I start putting paint to canvas or trying to write a story is a moment of stress, anxiety, and fear. And even when it goes well (which is actually pretty frequent), the terror returns and remains because the next addition of color, the next creative choice could screw it all to hell. I tell myself I shouldn't care. It should be about the process, not the product, but at heart I don't believe that. I tell myself that if I really loved to paint as much as I think I do, it should be easy to get up and do it. But it's not. Just because you love something doesn't make it easy. So painting starts sit for months and sometimes years before I finish them because mustering the courage to push them through the next step is so hard and requires so much emotional energy. (For example, I started Little Bird, the painting at the beginning of this post, five or six years ago and only finally got around to finishing it last September.)

Starting this year, I plan to do better. (I also plan to be more understanding toward my boy.) I've figured out ways to trick myself into running even when it's cold or hot as hell, I'm sore and tired, and I really don't feel like it. Surely I can trick myself into painting and writing more?

In the meantime, while I was avoiding the hard work, I made this shepherd's pie, which turned out to be a huge hit. Inspired by my friend Jeff, who made a shepherd's pie using cauliflower mash instead of mashed potatoes a few weeks ago, I decided to try replacing some of the mashed potatoes with cauliflower. The cauliflower adds a nice, light sweetness to the mash, but is a bit more watery than potatoes are. I may try replacing the potatoes with cauliflower altogether sometime soon, but if/when I do, I will probably need at least two heads of cauliflower and less half and half. I also used a combination of ground beef and loose pork sausage, but you can use any combination you like. And even though I made this meal in part to avoid work, don't be fooled: It's a somewhat time- and labor-intensive recipe, so don't plan to make it on a weeknight. (Unless you have a snow day.)

Shepherd's pie, ingredients

• 1 large head cauliflower, broken into florets
• 6 medium yellow potatoes (use any potatoes you like; I just like yellows better)
• 1/4 cup half and half
• 1 Tbsp butter
• 2 Tbsp olive oil
• 1 lb ground beef
• 1 lb loose pork sausage
• 1 large onion, chopped
• 2-3 cloves garlic, crushed
• 1 14 oz. can of diced tomatoes, fire roasted is nice but not necessary
• 2 Tbsp tomato paste
• 2 cups water
• 1/4 cup ketchup
• 1 tsp Dijon mustard
• smoked paprika, salt, and pepper to taste
• bread crumbs (optional)

Instructions

1. Peel the potatoes and boil them in salted water until tender, about 30 minutes.
2. Steam the cauliflower until tender, about 15-20 minutes depending on your steamer (test the cauliflower with a fork).
3. Using a ricer (which will make your life easier, I promise), rice the cauliflower and the potatoes into a bowl. Add the half and half and butter and some salt and pepper and stir together until you have a nice even(ish) mash. Taste the mash to make sure you've added enough salt and pepper. Set the mashed potato-cauliflower mixture aside.
4. In a large saute pan, heat the olive oil. Toss in a sliver of onion to test the heat. When it sizzles, add the rest of the onion and cook it for about two minutes. Then add the sausage and the ground beef. 
5. Cook the meat and onions until the meat is no longer pink. If the meat has some brown bits, bonus! Drain most of the fat from the pan. 
6. Add the garlic to the pan and let it cook for about a minute (do NOT let it burn). 
7. Add the tomatoes, water, tomato paste, ketchup, mustard, and perhaps a teaspoon of salt and half a teaspoon of pepper and smoked paprika to the meat in the pan. Stir everything together. Over medium-high heat, let the mixture cook down to a loose mass (the pan should contain some liquid, but the mixture should not be watery). Taste the mixture and add salt and pepper until you like it.
8. Next, assemble the pie. Pour the meat mixture into a large, oven-safe baking dish (mine is about 13 in. by 9 in.). Shake the dish gently to make sure the meat is somewhat evenly distributed. Then place big spoonfuls of the potato-cauliflower mash over the meat mixture and using the back of a spoon spread it out somewhat evenly. (It's a "rustic" dish; it doesn't have to look perfect.) If you want, spread some bread crumbs or Panko over top of the mashed potatoes. (At this point, you can set aside the pie for a few days and bake it another day.)
9. Bake the pie for 50-55 minutes in a 450-degree (F) oven. Eat. Enjoy. Try to do the hard things.      

Autumn Comfort: Cream of Cauliflower Soup

I haven't posted in an age. And the longer the time stretches out since that last post, months and months ago, the harder it gets to start writing again. Blogging is chock full of do's and don'ts. Experts all around explain the importance of SEO, of building community, of being consistent, of being yourself, of strategy, and on and on and on. All the rules overwhelmed me. Every post turned into a challenge to do something different, something that stood out from the pack, or really expressed who I am deep down as a person, or showed my marvelously quirky personality. As though I really know myself all that well and can express it in pretty pictures and words or am all that quirky and visionary and unique.

But I want to write. I want to think about things that I care about and express ideas about them, whether they be food, art, literature, nature, or the thousand other things that are dreamt of in my philosophy. I think I need to get away from the do's and don'ts and start over. I need to post imperfect pictures, meander to and from my topic, and simply enjoy this blog again. It won't be perfect. It won't always be about food (perhaps it will rarely be about food). Hopefully it will be fun, thought provoking, funny, informative, and interesting for me and for you, dear reader.

I am starting back with a recipe today. This one is for homemade cream of cauliflower soup, a rich, creamy dish that still warms the air here after dinner. When I was a child, my favorite soup was cream of cauliflower soup made with a powdered soup mix from the store in Sweden. I've never found that kind of soup here in the United States, and even if I had, I rarely make anything packaged now. But I wanted my son to try this soup because I always loved it so, and I thought he might as well. I've tried a few different recipes, but I think this one is perfect. It makes a rich, smooth soup that's warm and mild, as pleasing as a warm bed on a cold morning. It is also surprisingly simple for how good it is. The recipe derives from a recipe in The Joy of Cooking, the old classic cookbook (incidentally one of the first Christmas gifts my husband ever gave me; that first copy disintegrated about a decade ago).

Ingredients

• 2 Tbsp unsalted butter
• 1/4 cup water
• 1 large onion, diced
• 2-3 garlic cloves, crushed
• 2 medium carrots, peeled and cut into coins
• 1 large head cauliflower, cut into about 1-inch pieces (trim off any leaves and the woodiest part of the stem)
• 4 to 4 1/2 cups chicken or vegetable stock (or broth)
• 1/4 to 1/2 cup heavy cream or half and half
• dried or fresh finely chopped parsley
• salt and white pepper        

Instructions

1. Melt the butter with the water in a large soup pot. (By the way, the water is there to help keep the onion and garlic from burning or turning too brown, which will affect the appearance of your soup.)
2. Cook the onion and the garlic in the butter-water mixture over medium-low heat until the onions are very soft (but not burnt or browned), about 10 minutes. 
3. Add the carrots, cauliflower, and stock or broth to the pot. 
4. Bring the soup to a boil and then reduce to a simmer. Let the vegetables simmer until soft, about 15-20 minutes. 
5. If you have a stick blender, now is the time to use it. Blend the soup until very smooth. (If you don't have a stick blender, you can use a blender or a food processor just as well. Just be careful to blend the soup in batches so it doesn't overflow or explode. Hot soup can hurt. When you have blended the soup to a smooth consistency, return it all to the pot and return the pot to the stove.) 
6. Add the cream and parsley to the soup and season with salt and pepper to taste. 
7. Serve the soup hot with toasted bread and cheese for a nice winter meal. Also, if you have any leftovers, this is a good soup to pack for a school lunch with some crackers.