GET THOSE DELICIOUS CREATIVE JUICES FLOWING

coffee bowl, Louviers, ghost writing, France

Writing a book, any book including a cookbook, is a work of creativity and passion. The yearning to record our thoughts, flavors, textures, ideas is profound in so many of us, but how to unlock that door and let the creative juices flow? We need them so that we can create, test, write, re-write and know that our words and recipes will be fun, meaningful, worthy.

Possibly a Million Ways

There are a million (or so) ways to find the key. So let’s take a minute. Look at the photo above. What is it? Where is it? How did that bowl get on that umbrella stand? Why? What for? And that chair, and that church, and those leaves…start fooling around with your brain and let it send you answers. Imagine what’s in the bowl, what the bowl is made of, who is seeing it, why it’s there. Note what comes to you.

Let's Talk

What does this have to do with writing a cookbook? Everything. Come join me or call me for a conversation so that we can figure out together how to get you started on your creative culinary journey. It’s all in there; let’s get it out there!  Contact me and we’ll set up a call.

And Now It is Time for Squash

And while you’re thinking about all of this, you’ll note that the season is slowly morphing, and there is already squash to buy at the market. I asked Baptiste, grower extraordinaire, if it was early. “Non, mais non,” he said. “The potimarron is always ready at this time of year.” Potimarron, called kuri squash too, is my favorite. Hard as iron, it nonetheless cracks open then cooks to a luscious, chestnut-sweet softness. And you don’t need to peel it. This alone makes it a winner!

Recipe

I’m going to suggest you get your favorite squash and cook it with star anise, fresh ginger, lemon zest. You can crush and put butter on it; purée and use it under grilled chicken, or loosen it up with stock or water and turn it into soup.

It’s too hot here this week to even think of any of these preparations, but next week as temperatures plummet I, for one, will put potimarron on the menu.

Bon Appétit!

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NUTMEG, France, gold, expensive, French cuisine
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