There are days when a story chases you, when you feel like it’s falling out of you or like you have to write it, in that moment, before it’s gone; and then there are days when it doesn’t, when you sit, staring at your keyboard and photographs, searching for words like you’re hunting for lost gold.
All it means is that you’re a writer.
Everyone from Anne Lamott to Elizabeth Gilbert will tell you this. For most of us, creativity is less a kitchen faucet, turned on and off like we please, and more a gust of wind, unpredictable and sometimes violent. While there are those of us who tap it well, who know how to do their rain dances of disciplined writing times and creative writing exercises to produce results, for a lot of us, it’s not as simple. We stare at a lot of blank screens, spend a lot of afternoons escaping for want of inspiration, do a lot of wrestling with paragraphs like we’re fighting stubborn pieces of clay. That’s how it goes.
Because I’ve heard them say it, I know it’s true of authors and journalists as well as it is of, say, self-employed copywriters and Nashville food bloggers. It doesn’t matter if you’re writing someone else’s story or your own: you can still feel that same pull, that same hard-won fight and effort. You listen back to your interview, you look at pages of notes, you stare at your WordPress dashboard and you feel the familiar desire to write, the need to write and yet, all you hit is a wall. Words won’t come.
So here’s what I’d love to know: what do you do about it?
The answers out there, like the writers, vary greatly—I recently wrote about this for my day job—and I think in having the discussion, we have a lot to offer one another. Some writers draft outlines; some riff on previous work; others leave the screen altogether, opting instead for a run in the park or conversation with friends to get their creative juices flowing.
In the more specific realm of food bloggers, sometimes it’s less the writing that’s difficult but more the coming up with topics—those of you who blog, do you feel that way? Dianne Jacob writes that finding inspiration as a food blogger may mean thinking outside a traditional recipe post, opting instead for a round-up of products you like or a new series that will set your topics for you.
I tend to be of the camp that free-writes, that sits down and starts writing everything in my head without edits or backspaces, whirling along until something valuable appears, and, three or four or five paragraphs in, it usually does.
Today, for example, this post originally began with “So I want to write about berry cream pie” and progressed into a few lines about Tim Riggins’s dad showing up at his football game (side question: television on in the background while you work—white noise or distraction?) and eventually became a more sculpted set of paragraphs about our living room and the ottomans we bought at T.J. Maxx.
It was only several paragraphs later that I hit on another approach, the direct one that this post has become, wherein I felt like I didn’t know what to say and so, said exactly that.
What about you? How do you approach the writing process? Whether you write newspaper articles or nonfiction essays or poetry or blog posts or in the journal on your nightstand, what does it look like for you?
It’s true that writing can be a lonely business, but it’s less so when you invite others in.
That’s why I’m doing that here, sharing a little of my writing process, asking you to share yours—because I think, maybe, when we share our stories, we not only gain community but also, we help each other grow.
This pie didn’t get much attention in the post, but trust me, that’s not for lack of deserving it. Pure summer on a plate, it’s light, refreshing, sweet and airy. Plus, made of all raw ingredients, free of gluten and free of dairy, it’s ideal for entertaining, especially when you want to please a wide range of palates.
1 1/2 cup crushed pecans
1/2 cup dried unsweetened shredded coconut
1/4 cup raw cacao powder (or cocoa powder)
2 Tablespoons coconut oil (take from the cup in the filling ingredients)
1 Tablespoon raw honey
2 cups fresh berries (we combined blueberries, raspberries & strawberries)
1 cup raw cashews
2 tablespoons vanilla extract
6 Tablespoons raw honey
1 pinch salt
1 cup coconut oil, just melted (i.e., 75 degrees)—minus 2 Tablespoons for crust
MAKE THE CRUST:
Grind crust ingredients in food processor until almost the consistency of a nut butter (it will take a few minutes) and press into the bottom of a 9-inch springform pan (or another 9-inch-round cake pan or pie pan). Clean out processor.
MAKE THE FILLING:
Place all filling ingredients into food processor in order listed and blend until totally smooth and creamy.
CHILL & WAIT:
Carefully pour filling on top of the crust and refrigerate pie for at least three hours.