#AtoZChallenge, H is for Hot (and Cold)

Happy Saturday! I've been at the zoo all day with Urban Sketchers, hence this very late post. When we first got there, it was freezing, but now, 5.30 PM, it's hotter than a New Mexico chili pepper, good weather for today's topic: Hot and Cold.

What I'm talking about here are hot and cold colors, or in other words, the backgrounds to your journal designs. When I sit down to create a collage or mixed media piece, I often don't know what will be in it, or what colors I'll choose. Sometimes I just let my hand wander over my supplies until I find something that feels right. 

For today's piece, I seemed to have needed hot, bright red, orange and yellow. Immediately the idea of "heat in the kitchen" came to mind, meaning, I think, "If you can't take the heat, stay out of the kitchen." I may have sub-consciously been thinking about the A-Z Challenge, i.e., if you can't handle blogging every day, out you go, LOL. 

But on a more serious level, I started to think about my grandmother's infamous goulash, so hot it quite literally brought tears to the eyes. And she made it all the time! In retrospect, I know I would probably enjoy it much better today than I did as a child, but back then, it was pure torture to eat. All the same, I loved watching her prepare the dish: getting out the big Dutch oven; tying up the spices and peppercorns in cheesecloth bags; the deep red of the gravy once it had simmered all day. I remember having a special fondness for the bay leaves, not quite believing that you could actually use real leaves to cook with.

Today's art page is rather simple, but the kitchen and cooking theme is one I could go on about forever. If the weather today had been a little warmer, I might have gone for a "cold" page of icy blue, leading me back to those long-ago summers when my best friend and I would ride our bikes to the closest 7-11 for electric-blue Slurpees. Or the time I experimented with blue food coloring for the frosting on a batch of cupcakes, and kind of overdid the color.

There is so much you can do in an art journal based on food, so much that I sometimes think it's one of my favorite themes! For instance:

• Beloved (and secret) family recipes.
• Special occasion and holiday meals.
• "Dream" meals and baked good you'd love to try making.
• Recalling when you learned (or didn't learn!) to cook or bake.
• Ethnic foods from various cultures.
• Our relationships to food; the good, the bad, the hopelessly tempting.
• Trying a new and healthier lifestyle: making better choices and celebrating the changes.
• Must-have ingredients, and why you rely upon them.
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The combination of food, art, and writing has always been special to me, starting with a workshop I took on the poetry of food, led by the poet and food diva extraordinaire, Denise Brennan Watson. Her book, The Undertow of Hunger showed me how eloquent, necessary, and astonishing food can be, from a simple clove of garlic to the satisfying feel of a warm eggplant held in one's hand. Which reminds me--I have to go make dinner! See you on Monday.

Tip of the Day: Art journals aren't always for ourselves. An illustrated journal based solely on recipes and kitchen memories makes a beautiful gift, especially for a younger friend, or  member of the family just starting out and learning there's more to life than the microwave. Bon appetit!

Kitchen Lessons for Writers

I think I can easily say I enjoy cooking as much as any of my other creative pursuits. Maybe it's the combination of colors (red onion, green spinach, the bright orange of a ripe pepper), or maybe I just love to eat! 

Whatever the reason, I've certainly spent quality time in the kitchen, and like many of my interests, cooking seems to overlap everything else I do. It's also taught me some important lessons not just about food preparation, but about life in general (e.g., never read while stirring béchamel sauce; if the pot won't boil it means the stove isn't turned on; pets are your best friends for cleaning broken eggs off the floor). Other handy tips I've learned include:

• Kitchen space, writing space--it's all sacred space. For that reason I like to keep my work areas clean, uncluttered, and a pleasant place to be. The less time I have to spend searching for the right spoon or pen, the more time I have to create.
• Fresh ingredients. Although frozen food can be a wonderful resource on the nights I'm late coming home from work or just don't have time to run to the store, nothing beats fresh. It's the same with writing and painting: the best ideas are the fresh ones.
• Too much (or not enough) salt, sugar, and spice? A bland stew is boring to eat. Overly-spiced and it's inedible. When it comes to our creativity, not enough seasoning turns the work into a big yawn, but add too much and the story or painting becomes scattered, messy, and difficult to pull together.
• Use the right tools. Whether I'm cooking or writing I like to keep my utensils simple: cast iron pans, a few wooden spoons, a really good spatula. For my writing I prefer a fountain pen, a legal pad, and my Alphasmart. Once I have a complete draft I clean it up on Word. That's it.
• Do you really need a lettuce spinner? Depends on how much lettuce you eat! Seriously, though, I've never owned a spinner but I can see its usefulness. Every now and then we need a special gadget to make our work easier and fun. Maybe it's a set of glitter gel pens, or an ultra-expensive watercolor brush. Splurge.
• Shake up the recipe books. I own one cookbook: Sunset Menus and Recipes for Vegetarian Cooking. I bought it years ago while I was living in San Francisco, and the only reason I keep it is purely sentimental. It reminds me of my days walking home up Market Street, then catching the cable car to go grocery shopping. Once upon a time it did teach me how to cook vegetarian meals, but since then I've modified, added, and changed just about every recipe in the book. It's the same with how-to-write books. Read them, then adapt them to suit your own needs and style. Better yet, put all your new ideas and methods into your own how-to book!
• Fusion. There's nothing tastier to me than a dinner that includes more than one cultural influence: Thai burritos, or green chili quiche. My fusion tastes extend to my reading and writing, too. "Mixed genre" and "mixed medium" are two of my favorite terms. A mystery with romance elements; a pen and ink drawing on a collaged background and highlighted with watercolor--the possibilities are endless.
• Bake at 350 degrees for forty-five minutes. There's a reason why you're not supposed to open the oven door while baking a cake. Sometimes you do have to follow the rules, especially when it comes to submitting work for publication: clean, double-spaced manuscript pages; a three-paragraph synopsis; self-addressed envelopes for return or reply. Read publisher's guidelines and follow to the letter!
• Keep a sharp knife for editing. I'm terrified of knives. They scare me more than I can say. And yet I've learned the hard way that a blunt knife is one of the most dangerous things in the kitchen. My manuscripts benefit from bravery and a sharp pair of scissors, too.
• Leftovers. Save your snippets of dialogue, character bio, setting, or unused scenes. They can either be recycled into a new manuscript, or stand alone as a poem or a piece of "flash fiction." Every now and then, though, go through your files and see what's gone past it's "shelf-life." Getting rid of the old makes way for the new.
• Too many cooks can spoil the broth. Some people can't stand mayonnaise. Others complain because you added cloves to the apple pie. And there's always somebody who will insist you absolutely MUST peel mushrooms before adding them to a sauté. Listen attentively, be polite, then see what works and what you need to ignore. Writer's groups, beta readers, your next door neighbor--everybody has an opinion. At the end of the day, only you know what's best for your manuscript.
• Comfort food feeds the soul. Macaroni cheese; creamy mashed potatoes; endless spaghetti plates; bean soup on a cold day--sometimes old-fashioned is so much better than nouvelle. As much as I enjoy experimental literary fiction and an unconventional narrative, there are days when I need to read and/or write solid, strong, themed fiction that makes me fall in love with my craft all over again. (Hint: re-reading Velda Johnston's Masquerade in Venice never disappoints.)

Tip of the Day: What's a favorite recipe you haven't made in a long time? Examine the reasons for neglecting it: maybe you haven't had the time to spend on the required preparation or to shop at specialty stores for exotic ingredients. Or maybe the needed items are just too expensive, hard to find, and/or disliked by the people you're cooking for. Decide to make it anyway; schedule in a day for shopping and cooking, then invite friends in to share the finished results. While you're eating and socializing, here's a topic for conversation: what other creative projects have you put on hold? Brainstorm ways to get cooking again!

Food for Thought (and other Creative Work-outs)

My husband and I are vegetarians. Which doesn’t mean we don’t like chocolate, red wine, foreign food, exotic cheese… In other words, we don’t live on lettuce alone, much to the surprise of our meat-eating friends who constantly ask: “But how do you SURVIVE?" 

The whole idea of survival must have been on my husband’s mind the other night when I came home from writer’s group only to be greeted by the words: “You have to save Josh’s life!” After my initial scare (What? CPR? Give blood? Huh??) I learned he was referring to the 12-year-old son of a good friend. Josh has apparently made the decision to go vegetarian (yay, Josh!) but his family has no idea what to feed him. The poor kid is bored to tears for lack of yummy meals, and his mother needed a list of quick and things she could prepare alongside the rest of the family’s meat dishes. 

As I was making my list, I couldn’t help but think about how often I am asked how I juggle writing, work, and cooking dinner every night. One answer is that I keep things pretty simple on weeknights, mostly preparing the meals I suggested Josh’s mother try. Then I thought you might like a copy of the list too. Not only does a vegetarian diet save a ton of time in both preparation and clean-up (thereby allowing for more writing/creative time), but I believe it’s the perfect diet for what is, let’s face it, the writer’s sedentary lifestyle. So here’s what I sent Josh’s mom,   

THINGS FOR JOSH TO EAT: 

1. Salad made up of dozens of things, not just lettuce. In fact, leave out the lettuce sometimes or use spinach instead. Good ingredients are canned pinto, kidney, garbanzo, or green beans (just cold from the can); bell peppers; radishes; cilantro; parsley; celery; roma tomatoes; grated carrot; grated or sliced cheese; walnuts; pecans; raisins; cottage cheese; cooked beets. Use any kind of dressing. 

2. With a main meal salad you can then include: boiled, mashed, roast, or baked potato. Can do the same with sweet potato. French fries (sweet potato ones, too). Hardboiled egg. Fried or scrambled egg(s). 

3. Any kind of pasta with any kind of bottled sauce that doesn’t include meat. There are so many,  from tomato sauces to Alfredo/mushroom recipes, etc. Plain pasta tossed with a little pesto sauce is good. Or gently cooking some garlic in olive oil and then pouring hot oil over the pasta. Top with a spoon of peanut butter (!). 

4. Frozen cheese raviolis or tortellini are excellent to always have on hand. For a change after cooking the usual way, lightly fry them on both sides to turn them crispy. 

5. So many great veggie burger/hot dog brands. My favorites are Morningstar Prime Grillers and Tofu Pups. With the Tofu Pups you can slice them lengthwise and just fry them. They become almost like bacon. (I like to treat all these in the same way you would prepare a serving of meat with sauces, gravy, vegetables, salad, etc.) 

6. Omelettes/frittatas. For one portion, just use 2 beaten eggs with a spoonful of water and dash of Bragg’s Liquid Aminos (a healthier alternative to soy sauce). In a small frying pan, stir fry either chopped zucchini, mushrooms, onions, tomatoes, spinach, left over cold potatoes (or any combination) until cooked. Then pour the egg mixture on top. Cook until lightly set; top with sliced or grated cheese and put pan under the grill until cheese is melted. If you make a larger portion using more eggs and a larger pan, cold omelette can be kept in the fridge and either reheated or eaten cold, even sliced up for a sandwich filling. 

7. You can add extra vegetables such as carrots, onions, zucchini, or celery to Progresso Lentil Soup for an amazing casserole-type meal. Serve with rice or potatoes. Same with any brand of vegetarian baked beans, or vegetarian chili. Of course, any one of these is just fine on its own without added ingredients. 

8. Quesadillas. I just put salsa or similar on a tortilla, add cheese, any leftovers, top with another tortilla (or fold a single tortilla in half) and cook on hot griddle (no oil).  Take it a step further and you can make any kind of bean/cheese burrito or enchilada depending on your type of tortilla and choice of sauce. (Note: use vegetarian refried beans; the regular ones have lard.) 

9. Macaroni cheese. Grilled cheese sandwiches with extra things inside like corn or tomatoes, or smoked/roasted chilis. 

10. Pizza without meat. You can make individual ones with a Boboli base from the grocery store—they have small sizes. You can do all kinds of interesting things with them just with vegetables and cheese. 

11. For added texture with all these meals, rough grainy bread can help a lot for something to “bite.” Add cream cheese spreads to make great vegetarian sandwiches, especially when you add sliced tomato, cucumber, or pickles.  

12. For more easy ideas, Sunset Vegetarian Cooking is the best vegetarian cookbook ever written. It’s filled with recipes that are sensible and don’t require difficult-to-find ingredients. 

Tip of the Day: Eat your veggies! I find a meat-free diet helps avoid that “heavy” feeling after eating that can interfere with creativity, making me want to sleep or read instead of write or draw. Even a few meat-free meals a week can make a big difference in your energy levels.