Writers block.

I have a bit of  "writers block".  I didn't realize that I could get it because I don't think of myself as a writer.  But a blog is just a journal and it needs content to manage.  And if you don't feel like making any even if you know you should, but not sure you can and it just gets worse so then you won't, well thats "writer's block".  Right?

Seattle CityArts mag has a spot entitled: Blog Digest.
It offers up some enjoyable and inspirational blogs by artists and creatives. The November issue featured DimensionsAreVariable.blogspot.com from Seattle visual artist, Sharon Arnold.  It referenced a post by Sharon that addressed the pressures of part-time bloggers, (not companies or corporate entities), to post more often than they feel they can. That's "writers block".  In my case, post relative and interesting content on a regular basis.


Sharon goes on to suggest that many bloggers, companies and other entities use blogs to 'push' a product or brand.  In the case of an artist, or creative, blogging is an effective marketing tool for ourselves,  and as my inspirations shift and my focus wanders, I wonder if so does my 'brand'?


Sometimes I get exasperated by the variety of ideas and narrative that can constantly loop through my brain. 


Sometimes I'll over-think something, a posting, letter or email,  to the point of feeling some illusory sense of completion, and then never actually do it!


Reading through more posts by Sharon Arnold, I found comraderie and encouragement.
Sharon puts it perfectly, "... This blog and what I write about reflects who or what I'm looking at and how, and in a way, demonstrates how it feeds my work..." 


So now I'm over it. for a while. I shot these at Castle in The Air, which has the most fantastic selection of writing implements to help with writers block.

http://www.flickr.com/photos/lisabhammond/sets/72157614980431161/
http://www.cityartsmagazine.com/
http://DimensionsareVariable.blogspot.com/
http://castleintheair.biz/

Blogging.

~Please stand by~

Lighten up with Salmon

Salmon with Tomato Citrus Vinegrette

                  1 pint(s) grape tomatoes, halved

                  1  (medium) shallot, thinly sliced

                  3 tablespoon(s) drained capers

                  6 tablespoon(s) citrus champagne vinegar

                  4-6 tablespoon lemon juice

                  1/4 cup extra-virgin olive oil

                  4  (7-ounce) center-cut salmon fillets with skin

                  Freshly ground pepper

                  1/8 teaspoon(s) ground cumin (to taste)

                  1 tablespoon(s) minced parsley

                  1 tablespoon(s) chopped basil (fresh)

Directions:

Preheat the oven to 425 degrees F. In a bowl, toss the tomatoes with the shallot, capers, parsley, basil, vinegar/citrus juice, olive oil and 1/2 teaspoon of salt.

In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 4 minutes. Carefully flip the fillets and transfer the skillet to the oven and roast until the salmon is cooked through, about 6 minutes. Transfer the fish to plates and pour off any fat in the skillet. Cover salmon w/ foil to keep warm.

Place the skillet over moderate heat and add the tomato mixture and cumin. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with fresh parsley and serve right away.

Serve with wild rice or a toasted baguette.

This never fails to be fully consumed by even the most hard core carnivores.