So, extending the metaphor in an entirely different direction, my caveat would be to make sure that you…always provide yourself a route to let steam escape!

If I can, I'll try to add a new twist to a bland project; if I can't, it's time to dump the dud and move on to something else.

Paula, I'm like that with oil changes. It's getting started that gets in the way. Once I get going, it's fine, but getting that car up on ramps is the part I hate.

I have to make a correction – the recipe wasn't in the Oprah's chef's book, but something Richard Simmons had suggested. Either way, it sucked. My apologies to Oprah and her chef. 🙂

So glad I never tried that spaghetti squash trend. It worked in photos, but it seemed the squash wouldn't have enough texture to contrast with the sauce.

For me, when I have to write something I don't want to write, I wait a while to start. Working on deadline helps the ideas to flow faster, for some reason. I typically go for dessert first, too. Somehow it makes the spaghetti squash go down easier.

It sounds counterintuitive, but think of it this way: If you fill up on the squash (or use up all the creative juices for the blah project), there's no room left for dessert (or feeling stuck on the great projects). Working on something fun first seems to get me on a roll, which can spill over into the blah project.

With your insurance background, I know you understand how challenging it can be to take a spaghetti squash topic and create a really fine pasta.

What makes it tougher is when you encounter an institutional Master Chef that still cooks on a gas stove. So you figure it's his (or her) kitchen, do your best and then move on to a brighter kitchen.