It’s been too long since I celebrated Déjà vu Thursday; consider this post me bringing the tradition back. I love to cook (and to eat) and today, while it’s cold and blowy out, the urge to fill the house with comforting smells and heat is stronger than ever. Enjoy!
- – - – - – - – - – - – - – - – - – -
. . . writing is like cooking is like painting is like sculpture is like music is like gardening is like tying flies is like carving is like making bread is like making wine is like singing is like dancing is like cooking is like writing . . .
I’ve been thinking a lot about creative endeavours as a whole lately—thoughts sparked, I’m sure, by two gallery openings I got to attend (Noreen Spence’s took my breath away), but kindled into full flame by Laura Best’s great post on the same topic, my summer gallivants to the local farmer’s market and all the cooking I’ve been doing lately.
I love writing more than almost anything, playing with words, fighting with words, praying with words, crying and bleeding in words, loving through words, and yet—
When I cook, particularly when I’ve using fresh good ingredients, a feeling kindred to what I experience when I write wells up in me.
In concocting the perfect meal, there’s the same search for just the right bits and just the right balance of those bits—too much spice overpowers, diminishing/desensitizing the tastes buds, and flavour is actually lost, not enhanced. Too little seasoning and there’s no interest, no pizzazz.
And to cook well, you have to be brave, willing to experiment, not afraid to fail . . .
But you also have to build on prior knowledge—yours and others. Cooking is a pleasure and an art. It is also darn hard (and hot!) work sometimes. And there will always be those who don’t appreciate what you have to offer.
What you put into your work always counts. You can wreck quality ingredients, but it is hard to totally ruin them. On the other hand, however, if you start with crap—processed, chemically enhanced, super sugary, high fat junk—well, people might ingest it, might even think they like it, but for how long? That kind of meal does nothing for a person over the long term, has no lasting satisfaction and makes you feel empty sooner than later.
Good meals take time to prepare and they can be labour intensive, but the subtle flavours, complex layers and textures, the sensuous details—they give something to you that lasts far after you’ve finished the last bite. They become a part of your overall health and well-being. They create a feeling of abundance and community, and even if the taste was bittersweet, you’re better off for having experienced it.
Cooking and writing. I’ve yet to find better forms of nourishment. How about you? Is there something else that you do in life that echoes the joy and satisfaction that writing gives you?
p.s. My extended metaphor may have been a little over top for some of you (especially if cooking is your nemesis), but if you enjoyed it—or want a different analogy altogether—check out Jen Brubacher’s rather brilliant comparison between writing and building a house. It’s fun and very apt!
p.p.s. I’ve talked about cooking here before, if you’re interested in souping it up . . .