Today’s Peace of Wisdom Can Be Found When You Accomplish What You’re Capable of Doing
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Writers
What to Do When You Don’t Know What to Write
By Tami Nantz
Let’s be honest. Sometimes the page is just…rude.
You sit down with good intentions, ready to craft your next story, essay, note, or whatever—and nothing happens. The screen stays blank. Your keyboard might as well be a brick wall. Your brain? Totally checked out.
It’s not that you don’t want to write. You just don’t know where to start.
I get it. Me, too.
Sometimes I stare at the screen way too long, rearranging my desk or wondering if I need a snack (spoiler alert: I probably don’t). But here’s what I’ve learned: feeling stuck is completely normal. It doesn’t mean you’re doing something wrong. It just means you’re human—and maybe a little tired.
The good news? There’s a way through it. And no, it doesn’t require magical inspiration or an expensive notebook—though a fresh journal and a good pen are never a bad idea.
Lower the Pressure
Let’s take the pressure off right now:
You don’t have to write something amazing today. You just have to write something.
Start messy. Start small. Write a sentence you don’t even particularly like. Just get the words down—you can fix them later. And you will. But you can’t fix what isn’t there.
I’ve written pieces I hated, only to realize later they were actually decent. I’ve also written things I loved that ended up needing a total rewrite. It’s all part of the process.
Ask Better Questions
When you’re stuck, the real problem might be the questions you’re asking. Instead of “What should I write about?” try something more specific:
- “What’s something I saw today that made me smile?”
- “What do I wish someone would say to me right now?”
- “What’s a random fact I can’t stop thinking about?”
- “What would happen if my dog suddenly started talking?”
You don’t have to answer perfectly. Just be curious.
Borrow a Prompt
Here are a few ideas for when your brain feels stuck in neutral:
- Write about the most ordinary thing in your home as if it’s priceless.
- Start a story with: “Everything was fine until I accidentally hit reply-all.”
- Describe a character who’s always late—with a ridiculously elaborate excuse each time.
- Write a note to your younger self, warning about something trivial (like running out of cereal).
- List five things you love that most people don’t understand.
Still stuck? Invent a holiday and describe how it’s celebrated. (Bonus points if snacks are involved.)
Change the Scenery
Sometimes the idea isn’t stuck—you are.
Write somewhere new. Switch from typing to handwriting, or vice versa. Take a walk and mentally “write” your next line. Talk out loud to yourself. (Don’t worry about your neighbors. Let them wonder!)
This genuinely works. I’ve had entire conversations with myself in the kitchen that turned into actual paragraphs later.
Let Go of “Perfect”
This is the hardest step—especially for me.
You don’t need perfect words before you start writing. Good ideas rarely knock politely; usually, they appear mid-sentence while you’re already writing.
Write something weird. Write something boring. Write the line that makes you cringe. Bad writing is how you get to good writing. That’s just the deal.
Even when you don’t know exactly what to write, you can still write. And that’s the point, right?
Trust me—you’re not alone. I’ve been there more times than I can count. But somehow, putting words down still works. Even when it’s slow. Even when it’s messy. Even when your best idea involves a reply-all disaster.
Keep going.
You’ve got this.
From the Contributor's Dock
Tami Nantz
TamiNantz.com
Tami Nantz is the Communications Director for The Andy Andrews Group and lives in Greenville, South Carolina, with her husband John and their two German Shepherds.
She began her writing career as a political commentator and activist and has spent more than two decades writing across multiple genres. Tami has ghostwritten for New York Times bestselling authors, contributed work featured on the Jerry Jenkins website, and interviewed prominent voices including Andy Andrews, Vince Flynn, Dinesh D’Souza, and Katie Pavlich, as well as numerous sitting Members of the U.S. House and Senate. Her work has included news coverage, book reviews, human-interest stories, educational and opinion pieces.
Tami is also the author of This Isn’t the Life I Prayed For, a study of the Book of Job written for those navigating unexpected hardship and enduring faith. She continues to produce her own work for publication, blending clear teaching with thoughtful storytelling.
When she’s not writing or editing, Tami can usually be found reading a good thriller or hiking with her family.
Discover Something New at Wisdom Harbour
The Galley
Black Beans and Rice with a Twist!
with Bob Woodall & Orran Scruggs
Join Bob Woodall and Orran Scruggs in The Galley for a vibrant cooking adventure! Discover how to elevate the humble black beans and rice into a culinary masterpiece. With their infectious enthusiasm and unique tips, like using colorful peppers and a secret seasoning, this duo turns a simple dish into an irresistible, flavor-packed feast. Fun, educational, and mouth-wateringly delicious – this is a cooking show you don’t want to miss!
- 12 ounces Conecuh sausage (or your favorite spicy/Cajun-style sausage)
- 1 onion, chopped
- 1 tri-color bell peppers (red, yellow, green), chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoons olive oil
- 2 canned black beans, drained and rinsed 2–3 times
- 2 cups chicken broth (or water + 1 tbsp Better Than Bouillon chicken base)
- 2 tablespoons Better Than Bouillon Sofrito
- 1 teaspoons rosemary salt (or regular salt), to taste
- 0.5 teaspoons black pepper, to taste
- 1 teaspoons lime pepper seasoning (or lime zest + black pepper)
- 2 tablespoons fresh parsley, chopped (or dried parsley flakes)
- 1 teaspoons your favorite seasoning blend, to taste
- 2 cups cooked white rice, for serving
1. Slice & Brown the Sausage
Slice the sausage into rounds or half-moons. Add to a preheated pan over medium-high heat and cook, stirring occasionally, until the sausage starts to render and sizzle.
2. Add the Aromatics
Once the sausage is rendering, add the chopped onion, tri-color bell peppers, and celery. Stir and cook until the vegetables begin to soften and turn translucent — about 8 minutes.
3. Add the Garlic & Oil
Once the vegetables are translucent, add the minced garlic. Adding it late prevents burning. If the pan looks dry, add a splash of olive oil. Stir to combine.
4. Season as You Go
Add rosemary salt and black pepper to taste. The goal is to build flavor at each stage — don't wait until the end.
5. Add the Beans & Broth
Add the drained and rinsed black beans to the pan. Pour in enough chicken broth to just cover the beans. The liquid will reduce and thicken as it cooks.
6. Stir in the Sofrito & Seasoning
Add 2 tablespoons of Better Than Bouillon Sofrito and your favorite seasoning blend. Stir everything together well so all the flavors begin to meld. Bring the mixture to a boil.
7. Simmer Until Thickened
Reduce heat and simmer, stirring occasionally, until the beans reach your preferred thickness — about 15–20 minutes. Taste and adjust salt carefully, as the broth and Sofrito already carry sodium.
8. Finish with Lime Pepper & Parsley
Stir in the lime pepper seasoning for a citrusy kick and a pop of color. Add the fresh parsley just before serving — fresh is always better!
9. Plate & Serve
Spoon a bed of cooked white rice into each bowl. Ladle the black beans over the rice, making sure to include some of that rich broth. Taste before adding any extra salt at the table.
Notes:
Sausage: Conecuh is the Southern go-to, but any spicy or Cajun-style smoked sausage works great.
Chicken broth shortcut: No carton on hand? Dissolve about 1 tablespoon of Better Than Bouillon chicken base in water.
Lime pepper sub: If you don't have lime pepper seasoning, zest a lime, squeeze in a little juice, and add black pepper to taste.
Rinse those beans: Drain and rinse canned beans 2–3 times to remove excess sodium and help them absorb your seasonings better.
Pairs well with: Grilled chicken, seafood, or steak.
From the Contributor's Dock
Bob Woodall
CallBob.com
Bob Woodall is one of the most recognizable people in the state of Alabama. How did he become so semi-famous? By being a great guy! Seriously. That’s it. (When you’re around Bob, you’ll understand.) He is SUCH a great guy that he has become known for it!
Bob is a big person with a big personality. He cooks big, too. And when Bob cooks, the crowd is often…well…big. At Wisdom Harbour, Bob will be seen most often at The Galley Dock where he’ll bring recipes he learned from his mama, his grandmama, his daddy, his wife, Ms Carla, and a few he created himself. Be watching for Bob to take you into the garden his friends created.
In his spare time, Bob is President of Bob Woodall Air Care Systems. Bob and his buddies operate one of the leading residential and commercial HVAC businesses in Southeastern Alabama. He is currently serving or has served on just about every Board of Directors and in just about every civic organization you might name. There is a saying around the Dothan/Wiregrass area that has now made it’s way onto a lot of billboards. It’s simple and when you say it out loud, everyone smiles because they get the connection. CALL BOB.
You can get that simple statement on a hat, on a cooler, on a T-shirt… Or, if you’d like, you can actually CALL BOB. Because he’s a great guy!
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