How do we get the flavor of seared foie gras into a terrine? We did not begin with this question although in retrospect it would make a good story about how we developed a dish. I keep trying to pin point creative moments. I want to calculate how to harness idea generation and creativity from inspiration to execution. I have just finished the twelve week program detailed in The Artist's Way. It was more difficult than I imagined and I did some things well and others not so much. I am not that into collages, they make me feel like a little kid, idling along and just passing time away.
It turns out that sometimes the mind needs to simply let time flow by. That is when ideas grow. Just because you cannot watch the growth of a seedling does not mean that it isn't happening. Creativity, ideas, improvisation, crafts, and skills need to be practiced, rehearsed, nurtured, and released. While I have achieved great success in the first twelve weeks I now realize there is much more to be done. It is exciting to be part of an evolution, particularly our own.
