We are in our final week of the Joy of Writing workshop here on Sanibel. I’ve appreciated the energy and enthusiasm of this group of writers as we explored the similarities between cooking and writing. Along the way, we definitely cooked up a good stew of writing.
During the class, we talked about how this same joy can be found in writing. We’ve tried to counter the doubts, the fears, the negative emotions that sometimes creep into our writing lives. This is not to say that the writing itself need always focus on happy topics, but that even writing about pain and difficulty can lead to moments of joy.
We’ve talked about ingredients (telling details), recipes (structure/shape/form), heat (suspense, emotional sub-context, characters). One participant asked, “So if we have broth, soup, and stew, as a sort of continuum of complexity, when do we know to be happy with the simple broth?” When does a simple poem (that one delicious creme brulee), say all that needs to be said? Another writer asked, “How do we keep writing when no one is reading what we write?” Why do we cook when no one is there to eat the meals? Jan, who admitted she didn’t like to cook, responded, “I write for myself. I enjoy it. Besides, we never know who will read what we write.” Emily Dickinson comes to mind–or my mother, who along with her paintings, left me a huge stack of her journals.
We can always invite people over for a meal–which is what we will do on March 2 when some of us will read at the Sanibel Library and invite family and friends. Or maybe we write a letter to a person in our past, present, or future–the way we take soup and fresh bread to a neighbor.
We studied a short story, several poems, and an essay to see how other writers have cooked up a sort of meal or dish for us the readers. We talked about the opening or beginning of a piece of writing as the first taste we give our readers; and how as writers, we may have made that special sauce (the opening) much later in the preparation. We looked at the final arrival of the guests (our readers) when we put the meal on the table and remembered how the people at a dinner party are happy to enjoy the meal even if it’s not perfect.
Writing, like cooking, can be messy and creative. The meals we cook don’t always turn out the way we thought they would. Yet there is often pleasure and surprise in the process and the chance that a truly great dinner or that one amazing dish will make it worth all the effort.
And when all the work of cooking is over and the guests have gone home, we can sit back and enjoy a taste of coffee or a little brandy and reflect on what a good time we all had. What a relief that with writing, unlike cooking, we don’t have lots of dishes to wash!
In my next blog, I’ll share a recipe.
Good news! Red Bird Chapbooks has published my little book of poems, What Can Be Saved. I’m so grateful to Dana Hoeschen and all the folks at Red Bird. This is a limited edition (100 copies. 44 pages, 8.5″ x 5.5″ single signature with hand sewn binding. End Paper and Cover Images reproductions of paintings by Vicky’s mother, Ruth Bethea Hodges).
Stop by Red Bird’s booth if you’re at the AWP conference in Minneapolis (April 8-11). I plan to be there some of the time.
Here is a sample poem from the chapbook:
So many doors to walk through
each a little smaller
than the one before,
each asking that she leave
First her coat
then the suitcase
finally her shoes.
Writing Idea: Do you have a cooking story? Does it relate in any way to writing? Stir it up for ten minutes and see what you can make. For another take on writing and cooking, check out this blog entry from Ploughshares.
“I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.”
― M.F.K. Fisher