Elizabeth posted about Procrasti-humor yesterday, which reminded me of my habit of pracrastibaking, which I have blogged about in the past. Which is an actual thing. And I engaged in it this week when I made some absolutely sinful Reese’s Cup brookies.
Back in 2018 I stumbled on a New York Times article: Why Work When You Can Procrastibake? I do this on a fairly regular basis but I never knew it had a name. In fact, my husband, a college professor, is getting his second teaching award in 4 years and he firmly believes it’s because he feeds his kids the baked goods that I procrastibake.
Julia Moskin defines procrastibaking as the practice of baking something completely unnecessary, with the intention of avoiding “real” work and believes it to be a surprisingly common habit. Apparently, not all procrastibakers bake alike. Some make long, slow recipes that break up the entire day, returning to their work in between steps. Others whip up something quick to attempt to get the creative juices flowing. One person quoted in the article makes macarons because they can take several days. Jeez, I don’t kid myself with something that complicated. I usually do cookies, cakes, or brownies.
Procrastibaking is a thriving hashtag on Instagram so of course, I had to break and check Instagram. And it’s true. But, it’s not all good. Tim Pychyl, a professor of psychology at Carleton University in Ottawa, says that procrastination is one of few situations in which people consistently make choices that are demonstrably bad. So I guess I can’t pass it off as being creative.
There was a quote from a romance writer, Mia Hopkins: “When I was schoolteacher, I used to procrastinate by reading and writing romances,” she said. “When I started writing romance full time, I had to find a new way to procrastinate.” Gotta love that.
What is your procrati-_? Procratibaking, procrasticleaning, procrastisurfing (I’m also guilty of this)? And for Elizabeth, It’s procrasti-napping and procrasti-surfing.