Inspiration for the Day: February 3, 2017

Y’all, there are some truly creative people In this world. I’ve just spent the last hour drooling over Alinea’s beautifully designed food. They are an exclusive restaurant in Chicago, with some of the most creative plates I’ve ever seen. Did anyone else know you could FLAVOR HELIUM?? Crazy, right?

Cooking is one of my favorite things. I wish I got to do more of it! I love not just making food, but making food pretty. I think eating should be as much of a soul experience as a physical one. I feel good food deeply. Some people feel painting, writing, or music, but I feel food. There are a few psychologists today that have warned against becoming emotionally connected to food. They argue that it is our emotions that have led to the Obesity epidemic. Others, such as the authors of The Loving Diet (a personal favorite), say that pouring love into cooking can actually make for a healthier meal. How appropriate that is so close to Valentine’s Day. I’m definitely on The Loving Diet’s team. Now I only wish that food was recognized as its own love language, because I know if I feed you, it’s out of love!

My favorite recipes to put my love into are all either modifications of The Pioneer Woman’s magic, or home re-creations of things I have had in restaurants or have seen made by well-respected chefs. Current favorite chefs include Peter Gilmore and Grant Achatz, of Quay and Alinea, respectively. I really like this quote by Achatz, on creativity, which graces his biography, “People like to think the creative process is romantic. The artist drifts to sleep at night, to be awakened by the subliminal echoes of his or her next brilliant idea. The truth, for me at least, is that creativity is primarily the result of hard work and study.” It’s a reminder to me that I can’t rely on my creative talent alone; I have to work on my technical skill and focus if I really want to be good at anything. But this should be encouraging, because it means that there aren’t simply ‘the creatives’ and ‘the rest of us.’ With a little effort, we can all find a form of expression that makes us feel as deeply as I feel food, and become very good at it.



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