I didn’t think the creative process came naturally to me, I was wrong. Just because you’re not bohemian doesn’t mean you’re not creative. I am creative, I am an artist, I am creative, I am a process improver, I am creative, I am a cook, I am creative, I am a photographer. There I said it.
Turns out spaces and systems are my trappings. My creative physical space has recently been transformed through the generosity of a friend and the rearranging of furniture. It has proven to be one of the single best boosts I’ve given my brain, my morale, my creativity in quite some time. The funny thing is I didn’t really think any of those things were lacking until I realized…they were. Jeff Goins said, “But if all you ever do is work in a mess, don’t be surprised if you feel unprepared for the Muse when she shows up. And don’t be surprised if she doesn’t come at all. She’s waiting for you to get your act together…” To create your space you must ruthlessly delete, use what you have, supplies must be at the ready, rearrange the furniture, let the sun shine in and be very particular about your office mates.
The down side to this space is I never want to leave it. Dangerous…
And my systems, once delegated to a non-creative point of view, proved themselves and came into full play in my kitchen. Thanksgiving can be a daunting meal to prepare, even for those you love, and they love you. To create a wonderful meal without the stress and anxiety you must, embrace the “night before”, start with an empty dishwasher, mise en place, clean as you go and be very particular about who you let in your kitchen. I don’t let anyone in my kitchen and bless the day I moved to a kitchen with a pass through. Just sayin. The long standing advice is usually not to try anything new on Thanksgiving, nothing that’s not familiar, tried and true. Oh stop it, summon your inner chef and go for it. As long as it fits into your system of food prep what the hell do you have to lose? Food prep in itself is a system, I long ago gave up the Norman Rockwell presentation for a turkey cut into eight pieces and roasted in an hour and a half instead of the usual 3-4 hours, table set and stock prep the night before, turkey in-sides prepped, turkey out-sides in.
The downside to this system…there isn’t one. You have all the food on the table at the same time and you enjoy your company, truly priceless.
Thanksgiving is one of my favorite holidays; it involves friends, family, food and gratitude. Mine was perfect as usual, for this I am eternally grateful. Hope yours was the same, if not, just come here next year there’s plenty of room.