I look forward to the times I’m able to cook or bake. Varied recipes appeal to my creativity, whether the food is an appetizer, main course, or dessert. Busying myself in the kitchen is also a different venue for my hyperactive nature. It’s a huge help when I’m writing, either to plot, work on characterization, process what I’ve just written, or a stress reliever to relax the words bouncing against my brain.
I’m stressed to the max. Bring me a frying pan!
The weird thing is I’m a very picky eater. My diet is fruits, veggies, and whole grains. I don’t like meat, nothing personal but I simply don’t care for the taste. Salmon and once in a while chicken or turkey sometimes hits the menu. Nix potatoes, eggs, white rice, most pasta, and anything spicy.
Yum – a veggie delight.
Unfortunately I’m lactose intolerant so that further increases my picky eating habits. But I like chocolate and apple desserts with lactose free vanilla ice cream! I make my own almond butter and granola. (Ask and I’ll share the easy recipes.) And I’m always ready to try a new recipe.
I bet you’re saying, “I’m never having DiAnn Mills for dinner.” It’s okay, my own mother gave up. My point is if you visit me, I’ll do my best to cook you a wonderful meal that caters to your taste buds, but I might not eat it.
In short, we fiction writers are no different than any of your other friends and family—We simply have our eccentric side, like our characters.
There you are! An inside scoop on my weirdness.
How about you? Do you consider any eating habit of yours a bit odd?
Comments 4
I was 30 before I ate any veggie except potatoes & corn. I started with putting lettuce, tomato, onion, & pickle on my hamburger when I was 30. The last 20 years I’ve lost & maintained an extra 95 pounds burdening my body. I’ve had to learn different ways to eat veggies to fill me up. God has shown me a whole array of good stuff from the garden. So if you invite me to dinner, how about some broccoli or carrots, without added butter or use 2% cheese.
Author
Hi Janet, You have a deal! And we’ll eat those veggies together.
I don’t consider myself a picky eater (which may explain my obesity), however, I don’t like liver or cooked cabbage. I also stay away from shellfish due to a food allergy.
I would love to get your granola recipe! Thanks for sharing.
Author
Hi Susan,
Thanks for posting! My granola recipe is below – but note that some might not refer to it as healthy. But I love it!
Brown Butter–Pecan Granola
1/4 cup (1/2 stick) unsalted butter: The original recipe called for a whole stick, but that was more butter than I wanted.
1/2 cup (packed) dark brown suga: I use 1/4 cup of splenda brown sugar mix and delete the honey
¼ cup honey
2 teaspoons vanilla extract
½ cup pecans – chopped
2 cups old-fashioned oats
½ cup raw pumpkin seeds (pepitas)
½ cup unsweetened coconut flakes
1/2 cup sunflower kernels
1 teaspoon finely grated orange zest
½ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup sweetened dried cranberries
PREPARATION
View Step-by-Step Directions
Preheat oven to 275°. Melt butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Transfer to a bowl and whisk in brown sugar, honey, and vanilla. Set aside.
Combine pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl; drizzle in reserved butter mixture and toss to combine.
Spread out granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until golden brown, around 40 minutes (mixture will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in cranberries.
DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.