“Make Cornbread Not War.”
This slogan was on the T-shirt Leslie Kelly wore at the “Tasty Words” food writing workshop and represented just one of the many good pieces of advice the former Seattle Post-Intelligencer food critic offered at the event. Here are 5 more.
1. Be curious and observant.
Food has great stories to tell, but only if you notice them and are willing to dig deeper. Ask questions, and really pursue the answers.
2. Expand the ways in which you express your creativity.
Leslie mentioned that she has started participating in poetry slams. Trying different ways to be creative makes you work harder (in a good way).
3. Find a peer editor.
Writers are always too close to their writing and benefit from having someone else read their work and provide feedback.
4. Fact check your writing.
Bloggers—myself included—can be very lazy about this. Accuracy is important in terms of representing the truth, establishing your credibility as a writer, and helping the food experience come alive for readers. What’s the correct spelling of the chef’s name? Does the Chinese restaurant serve Cantonese or Szechuan cuisine? Did that dish use button mushrooms or creminis?
5. Exercise your writing muscle every day.
If there’s one thing that I’ve learned from National Blog Posting Month, it’s the importance of committing to creating on a daily basis.
Like thousands of people across America, I am in a slight panic because Thanksgiving is just a few days away, and I AM NOT READY.
My husband is the youngest of five siblings, and we will be cooking a Thanksgiving meal for 16 of his family members. SIXTEEN! Neither my husband or I have prepared a turkey before. We will be roasting a 22-pound bird, which will take 4 to 4 1/2 hours to cook.
We only have one oven. What I’m finding most daunting is orchestrating a cooking strategy that will enable us to get all of the food on the table at the same time and to serve it hot.
Fortunately, the culinary brain trust at Allrecipes created this useful chart and a video that provides a comprehensive plan for getting it all done–including wine breaks. Brilliant.
Nutella banana bread. Pumpkin pie granola. Cupcakes in a jar.
These are just a few of the fabulous items that will be up for bid during The Chic Life’s online bake sale and auction to raise money for Typhoon Haiyan survivors in the Philippines. Proceeds will benefit the American Red Cross and World Food Programme.
Bidding opens at 9PM ET on Thursday, November 21 and will run for 24 hours, CLOSING at 9pm ET on Friday, November 22.
I’m happy to be a part of this fundraiser, and I look forward to making Gluten-Free Brown Butter Rice Krispies Treats for my winning bidder.
For a full list of bake sale and auction items, please visit: http://thechiclife.com/2013/11/call-for-donations-online-bake-sale-and-auction-for-the-philippines.html.
“Are you eating that sandwich with chopsticks?” my co-worker asked.
I was indeed.
My lunch that day was yakisoba pan, a baguette sandwich stuffed with romaine lettuce, yakisoba noodles, and topped with grilled meat.
When I was 12, I had a frizzy, layered perm. I was overweight and had to buy all of my clothes in the “husky” section. If that wasn’t bad enough, my mom didn’t think it was appropriate for girls to wear jeans so I wore polyester slacks or dresses. I was horribly nearsighted, and ugly, enormous glasses covered nearly half my face. I was weird. I loved taking tests, Broadway musicals, and reading.
Sometimes cruel kids would taunt me and call me a nerd or a fat cow. They would tell me to watch out because the dogcatcher was coming. But mostly I was invisible.
“I need doughnuts,” my co-worker Paige whispered urgently.
I nodded. I understood that this was a serious matter and that it needed to be resolved quickly. But how? I considered our options. They all involved leaving the office and either driving or taking a cab.
Could there be another solution?
I’ve always been envious of people who saunter into a coffee shop, restaurant, or bar and are greeted by name by the staff. They have a special place where they sit. They know the menu backwards and forwards, even though they almost always order the same thing. They’re regulars.
That’s not me.
I do not crave routine, and while I have my favorite places, I don’t go there on any kind of regular basis. So when my friend Laura asked me to write about my third place, I was somewhat at a loss.