I started to wonder where all my creative energy was going, since it wasn’t going to writing.
Then I remembered what I’ve been doing lately.
Making pomanders for Christmas presents:
Putting together homemade cards for birthdays and occasions throughout the year:
Knitting on the cardigan:
Three-Squash Soup (Butternut, Acorn and mystery squash–my own random recipe):
Butternut Squash Lasagna (original recipe here–I subbed pumpkin for the butternut):
Pumpkin Custard with Brulee Topping (best food ever):
My own random Sun-Dried Tomato, Olive, and Cauliflower pasta (with the addition of garlic, parsley and kale this time):
I think that cooking has taken over, first out of necessity and then out of creativity, as my current art form. Being a vegan means I have to be a lot more proactive about my food than an omnivore would–vegan convenience food, when available, is usually a lot more expensive and less tasty.
So right now, cooking is the art I practice. I practice it faithfully. I have to. Many days I don’t want to. Sometimes my art is more like peanut butter and jelly than Quinoa and Black Bean Stuffed Peppers with homemade Enchilada Sauce. My art is a lot less visible and a lot less permanent than I’d like it to be.
But the day will come when I can invest in that kind of art, too. And maybe spending time in something transient and overlooked will have given me some kind of skill I can use.
Until then, I’m going to fiddle with that Spicy Gingerbread Cake recipe. Because I’m just not a fan of the peanut oil, and I think I want to add some powdered ginger with the fresh stuff, and my friend and I agree that a maybe a vegan whipped cream would be nice on top…