When Writing Slips Away

Lately I've been paying more attention. Consciously so, because I've found it's one of the only ways to write anything.

If you're in the Right Brains Society, you'll recall this sentiment from my last letter, but I wanted to share some of it here, too, because it's fresh on my mind. Fresh, because I had stopped paying attention almost entirely for the better part of a year. A year! It had really been that long.

I learned a very long time ago that paying attention to my life is an essential ingredient to the writing I do, because without daily observation, potential stories, lessons, and insights are easily lost. Naturally, this was easier in college. There were fewer distractions, fewer responsibilities, and I often spent entire afternoons reading, writing, and pondering. What once took no effort at all now requires a decidedly conscious effort, and I'm emerging from a bit of a fog in this area.
 
I spent the past year working really hard at a new job, and although I do a lot of writing at said job, it’s not the same as what I do here. I was busy, and didn't often have energy to focus on my own work at the end of the day. Many times I thought of an idea but forgot to write it down (always a mistake).

This absence goes for cooking, too. I relied heavily on an arsenal of recipes I'd come to call my own, and my magazine and cookbook stacks grew taller before I had a chance to finish them and attempt something new. There was also this new development to contend with. 
 
Writing's absence didn’t bother me at first. I was fully aware that a new season in life was beginning, and I was prepared to face it head on. Then it caught up to me, and for the past few months I’ve felt the tugging. You might know what I mean. Just a small whisper in my spirit, nudging me back to the page, or at the very least to awareness of the small details that make up my day, and therefore my life.
 
Something I particularly enjoy about writing is the opportunity to translate my personal experiences a broader audience, making larger connections that others can relate to. The problem is, when I stop paying attention to everything (from how the kitchen sounds when I’m waiting for the tea kettle to boil, to how the sun feels on my face, to the conversation at the next table), I lose details that are ripe for picking. All can become a lesson, a story, even a glimmer of hope for myself and another.

But what good are we when writing slips away?

Back when I wrote poetry and when I needed to explain it to people, I often said "I think in poetry." This was the only way I could illustrate how my mind worked. When I saw a tree branch sway in the wind, or a bird running on the beach, or someone help an elderly woman across the street, lines would begin forming in my head.

Eventually, I started thinking less in poetry and more in food (which led to the wonderful launch of Eat This Poem; I started "thinking in recipes" by then), but paying attention was still a constant force in my life.

Then 2014 happened.
 
But as the old adage goes, absence makes the heart grow fonder, and I’m reclaiming my role as a writer with a new energy, realizing just how much content is available to us if we simply pay attention. Every. Single. Day.
 
Even when we’re not typing, cultivating our writing practice requires daily participation. We should see our life experiences, however mundane or extraordinary, as fuel for our work. We should notice everything. Here are a few ways to do it. 


Don’t worry about connections. It’s tempting to dismiss a thought because it’s incomplete, or you can’t think of anything profound to say. Don’t focus on the work to be done, just stay in the present. If you see something, if you’re inspired, if you think of a phrase or a line or a word, capture it.

Write it down. Whether you rely on a notebook or your iPhone, take notes regularly. I have several notes on my phone including “Recipe Ideas,” “Essay Topics” or simply “Thoughts." When something comes, I start writing. When I have time, I’ll go back and see what’s worth saving and what’s not.
 
Exercise. We’ve discussed the value of exercise at length. Walking, meditation, yoga, running… whatever gets your heart and mind working are important partners in your quest to observe the world around you. In the moment, walking can help you think through ideas and form illusive connections. When you’re not exercising, the benefits of training your brain to stay in the present will help fuel your creativity over the long-term.
 
Practice gratitude. Establishing a daily gratitude practice can encourage you to focus on the details. Rather than waiting until the end of the week or month when you might be prone to focus on bigger announcements (I’m grateful my sister got engaged, I’m grateful for my promotion, I’m grateful for dinner with friends), being grateful every day might sound like this instead: I’m grateful for the smell of jasmine tea, I’m grateful for toast, I’m grateful that my husband took the dog outside this morning, I’m grateful for the sound of the dishwasher after a dinner party, I'm grateful for sunshine on the patio.

Again, these details might not seem significant, but when you’re going about your day looking for things to be grateful for, you might be surprised how often those pieces of gratitude can set your mind on a thought pattern that might inspire you along the way.

If you're feeling overwhelmed (like I was a few months ago), take heart that at the very, very least, simply opening yourself up to paying attention and being mindful of the desire, is a step in the right direction.

You might not write an essay tomorrow or start a blog the next day, or write a book proposal next month. You might just be getting back into the swing of things. Wherever you are, it's a good place to be. Acknowledge it, watch it, and see what you discover.

Literary City Guide | Ashland, OR

Photo by Katrina Neill

Photo by Katrina Neill

First there was Corvallis, then came Portland, and today, Ashland joins Oregon's literary destinations.

Ashland sits just north of the California border, making it a favorite and frequent destination of tour guide Katrina Neill, who has been visiting since 2001 when she first made the trip with her book club. 

A hallmark of Ashland's literary scene is the annual Oregon Shakespeare Festival, and in between plays you can find plenty of cute coffee shops and eateries to enjoy.


Stop by to visit Ashland! 

Poetry in a Bowl of Grains

Quinoa Salad with Homemade Harissa | Eat This Poem

I've been wondering, lately, how it is that we each manage to get through the day, cooking for ourselves and often our partners and children.

How do we manage? How do we plan (or not), and what do we eat?

Maybe it's a strange series of questions to ask, but I find that most of us are so involved (rightly so) in our own routines and habits, we rarely discuss what occurs in each other's kitchens. And I'm not talking about a pre-scheduled dinner party, either.

I'm interested in Monday morning and Thursday night. What you come up with when you realize you're missing an ingredient, or you didn't plan what to make for breakfast on Saturday, or you've been inundated with zucchini from the garden and are trying to make it interesting again and again. Or you're just flat out hungry but don't feel like making anything. (My answer for this always tends to be an omelette with Parmesan cheese, any greens I can find, and crushed red pepper flakes.)

So that's what I want to talk about today.

As for my own routine, I meal plan most weeks, a habit I took to years ago, right around  the time when I started working full-time. It just makes life easier knowing I've already thought ahead and designated a meal for dinner. It keeps me calm. It gives me something to look forward to. Sometimes meals are switched around, of course, or an impromptu dinner out ensues, but generally you can find me at home Monday through Friday standing at the stove soon after getting home from work.

The weekends are a bit more leisurely. While I do tend to plan those as well (except for days I just want to roam the market and see what happens, which happens a lot this time of year), I like leaving room for a dessert I've bookmarked or something more involved that I don't have time for mid-week. (homemade croissants, anyone?) Also, there is almost always some version of pancake or waffle at the breakfast table. It's borderline obsessive. 

Recently, I made stew. I don't typically associate June with stew, but it turned out to be the perfect accompaniment to an unusual bout of gloomy Los Angeles weather. It rained, actually. Really rained. Our state is always in desperate need of water, we just don't tend to receive much of it during the spring. So here I am in the middle of the year, making stew. And harissa, I should note.

Quinoa Salad with Homemade Harissa | Eat This Poem
Quinoa Salad with Homemade Harissa | Eat This Poem

Have I told you about Amy Chaplin's new cookbook yet? It just won a James Beard award (!!), and has reignited my interest in grain soaking. I dare you to close her book without feeling inspired. Somehow, Amy makes the basic act of soaking rice and quinoa a meditative moment, and you can't help but feel enormously healthy and on top of things when you remember to pull out your bowl and pour water over the lentils before you go to sleep at night.

There's something deeply poetic about the whole thing, especially when you consider rhythms of poetry. We find similar rhythms in our kitchens, too. We move from the sink to the refrigerator seamlessly, opening the door like a line break, taking out the pitcher of water. Next line. And so on.

I've been making my way through this cookbook slowly. First I read it cover to cover and kept track of the recipes I wanted to cook (along with their page numbers) on post-it notes. The inside front cover is now a pale shade of yellow, almost like homemade mayonnaise when you make it with yolks. 

Lately I've started prepping a few things on Sunday to help make cooking faster during the week. Amy's harissa is the perfect example of make-ahead condiments, destined for a robust quinoa salad. 

Quinoa salads have had their run, haven't they? First, no one really knew what quinoa was. Then no one knew how to cook it properly. There have been debates about how to make it fluffy, and whether or not our healthy grain habit it making matters worse for the people of Peru.

There were lots of bland recipes, too, but quinoa doesn't have to be bland. This is one of those wow! yum! pow! salads that hits you over the head thanks to a few spices like cayenne and coriander. It's probably the simplest homemade harissa you can make, but it makes an entrance. Roast some summer vegetables, saute rainbow chard in garlic oil, and toss it all together with a sprinkle of cheese. I can't say enough good things. 

And as for your own kitchen routines, I'd love to hear about them. They're deeply personal yet wildly relatable, aren't they? 

Homemade Harissa from Amy Chaplin | Eat This Poem

AMY CHAPLIN'S HARISSA + NOTES ON QUINOA SALAD WITH ROASTED VEGETABLES

Adapted slightly from At Home in the Whole Foods Kitchen

1 tablespoon cumin seeds (I used ground)
1 tablespoon coriander seeds
1 tablespoon caraway seeds
2 teaspoons ground paprika
1/2 teaspoon cayenne pepper
1 small garlic clove, grated
1/8 teaspoon sea salt
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice

Warm a small skillet over medium heat and add the whole spices. Toast seeds, stirring occasionally, until fragrant (about two minutes). Transfer to an electric spice or coffee grinder and grind until fine; pour into a bowl. Add the paprika, cayenne, garlic, salt, oil, and lemon juice. Stir until smooth. Store in a sealed glass container for up to two months in the refrigerator. 


I didn't follow her quinoa salad recipe very closely since I had a variety of other ingredients on hand. But the general method goes something like this.

Soak 1 cup of quinoa overnight. Bring 1 cup of water to a boil and add the drained and rinsed quinoa. Cover, lower the heat a bit, and simmer for about 12 minutes. (You'll find with Amy's method that for soaked quinoa, you only need a 1:1 ratio instead of 2:1 for un-soaked grains.)

I roasted zucchini and cherry tomatoes, and while those were in the oven, sautéed half a bunch of rainbow chard with plenty of garlic. (Amy's recipe also calls for red peppers, which would be fantastic.) Then I dumped in the fresh herbs (parsley and basil), crumbled in feta, and spooned harissa over everything.