Give Yourself a Break by Rebecca Heflin

Do you feel guilty when life gets in the way and you don’t get to write? Do you beat yourself up because your daily/weekly word count goals are in the tank? Now that we’re in the throes of the holiday season, this is a familiar experience.

Parties, shopping, baking, gift wrapping, decorating – whew! It wears me out just thinking about it. Adding a layer of guilt for not writing on top of the huge time-suck of the holidays can make for a stressful season, indeed.

I’m here to tell you – give yourself a break.

The holidays roll around the same time every year, and we all know how crazy they’re going to be – every year. So, take a deep cleansing breath, give yourself some space and allow yourself to enjoy the holidays without the guilt you carry over your word count being in the red.

This is the time to reconnect with old friends, spend time with family, blow the diet, and just generally enjoy yourself. Be in the moment. Sing along to your favorite holiday songs, break out your great grandmother’s super-secret cookie recipes, spend an evening with your family watching cheesy holiday movies and gorging on popcorn, whatever you do to celebrate this time of year that implores us to take a break and reminds us what’s important in life.

And to help you blow your diet, here’s a holiday recipe. You’re welcome.

Hazelnut Pinwheels

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Ingredients:

  • Pillsbury Sugar Cookie refrigerated dough

  • 1 jar of Nutella Hazelnut Spread

  • 2-3 tablespoon, toasted, chopped hazelnuts (optional)

Directions:

Roll out the dough into a rectangle of ¼ inch thickness. Spread the Nutella making sure to leave one finger space on all four sides, so the Nutella doesn’t ooze out. Sprinkle the chopped hazelnuts over the Nutella. Roll up the dough. Refrigerate for ten minutes before cutting the slices. Use a thin wire to cut the dough (you can find the wire in craft stores). The wire leaves a clean-looking pinwheel, whereas a knife will smear the Nutella.

Lay the slices on a lined baking sheet and bake for 12-15 minutes at 350 degrees till slightly golden at the edges. Baking time will vary depending on how thick you’ve cut them. Color is a good indication.

 Happy Holidays!

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About Rebecca Heflin

I've dreamed of writing romantic fiction since I was fifteen and my older sister snuck a copy of Kathleen Woodiwiss' Shanna to me and told me to read it. Now I write women's fiction and contemporary romance under the name Rebecca Heflin. In case you're wondering, Rebecca Heflin is an abbreviated version of my great-great grandmother's name: Sarah Anne Rebecca Heflin Apple Smith. Whew! And you wondered why I shortened it. When not passionately pursuing my dream, I am busy with my day-job at a large state university or running the non-profit cancer organization my husband and I founded. I'm a member of Romance Writers of America (RWA), Florida Romance Writers, RWA Contemporary Romance, Savvy Authors, and Florida Writers Association. My mountain-climbing husband and I live at sea level in sunny Florida.
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