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Chunna' Mi Do Long Ar Saile

Saw Guy Gavriel Kay speak today. As usual was touched by the careful thought he puts into his answers to questions, to reaching the point of what he has to say. And today he spoke of poetry in the fullness of Tang and a twelve-hundred-year-old need to put old soldier's bones to rest on the plateaus of Tibet.

He also mentioned the completely personal nature of the creative process. After going home, putting Cara Sposa to bed because of her back, I went downstairs and made two large trays of cabbage leaves stuffed with ground beef, rice, currants, pine nuts, small tomatoes, and parsley. The meat had been long-stewed in ground pepper and allspice, and the rolls were drowned in chicken stock I made from Thursday's dinner. It was a calming chore and at the end, I could feel Autumn coming in and an end to the harvest season. It's time to take up the writing again.

But I have an understanding that I didn't have at the beginning of the summer. It's not word-count for me. It's scenes. I'll do NaNo again this year, but I need that scene before I sit down. Until then, there are chores to occupy my time if there is no work lined up.

Why? I've tried to make a regular schedule. I've tried to do the daily grind. But my work and my seasonal obsessions don't make time for me. I need to make scenes. I believe they'll make their own time.

So perhaps I was wrong about BITCHOK after all. We'll see.


( 3 comments — Leave a comment )
Sep. 25th, 2010 10:36 pm (UTC)
The past several years have seen my own creative process trend more toward scenes as I settled into accepting that I'm an intuitive rough copy writer. Tried more linear approaches but have had better results with the former.

When autumn sets in, I tend to have a burst of creative output. Also when winter winds down.

Also, your foodstuffs sound delicious. Tonight, Lovely Wife did the cooking (we swap cooking duties), and prepared baked chicken tenderloins, which had been marinating all day in butter garlic sauce. Creamy chicken rice with creamed corn--put up this summer at the in-laws!--as sides.
Sep. 27th, 2010 10:34 am (UTC)
Good to see that (although the process is indeed individual) that other people have a similar experience. It's gelling nicely in the head now.

The chicken sounds similar to something I used to do a lot, which also had dijon mustard and capers in it.
Sep. 27th, 2010 07:42 pm (UTC)
Gelling is good. Sometimes I find that the harder I try, the easier the ideas slip *away* from me. Had that very problem Saturday and Sunday, said, "Aw, screw it," and am now bouncing among browser windows as I copy and paste some new material to a current 4th draft.

RE: food--Ah! Dijon mustard. Lovely Wife often keeps some handy for her sandwich endeavors. Will have to see about getting some capers next time.

Currently, I'm eating a simple supper of chicken-flavored Ramen noodles with baked salmon fillets, sprinkled with a bit of garlic salt and some pepper. I might have gotten happy with some ketchup, but I _love_ ketchup with my salmon.
( 3 comments — Leave a comment )