learning to be human, since 1984
process
How to Write: The Importance of Editing
0I’ve been writing a lot more than usual lately. I like it. In fact, I love it. I wouldn’t do it if I didn’t. Things we do regularly seem to get easier every time. There are a few things I’ve learned to do to make writing go faster and better:
- Get main ideas down quickly, in the fewest words possible. If seemingly unrelated words trigger some idea for you, then do that. Whatever it is, just get everything out.
- Then, just write, write, write.
- Seriously, don’t stop writing. Every little thing, write it down. I cannot emphasize this enough!
- Do not erase anything. If you must, strike out ideas with a single line
- Explain why the subject is important
- Reveal any biases—be as transparent as possible
- Edit, edit, edit. Edit some more. Sleep. Edit again.
- Chop as much out as possible while maintaining your original meaning and intent
I’ve got three main places I write. When at my computer I use a program called xPad (Mac only). It has a dock that lists all the documents I’ve written, auto-saves as I write, spell–checks, and has a word–count. I’m sure there are alternatives for other operating systems. If I’ve got internet access, I use gmail or Google documents to write and save whatever it is I’m working on. The third place is in my notebook/cards. I always have my notebook or a stack of notecards held together by a binder clip. I jot down my ideas so that I don’t forget. If it’s not written directly in xPad, it eventually gets reviewed, transfered, and elaborated upon later when at a computer.
Writing by hand—unless for a thank–you note, personal letter, or the sensuality of ink on paper—just seems like a huge waste of time and energy. Don’t get me wrong—I love to do it—but writing research papers and blog entries require a bit more organization and flexibility. And that’s because I edit the fuck out of almost everything I write. I’ve tried to write rough drafts by hand, then revise by hand, and type them out once completed. It just doesn’t flow as easily. I can’t cut and paste ideas from one location to another; I can’t copy a quotes quickly and reference their sources; I can’t write at almost 80 words per minute by hand. I’ve considered learning shorthand to do just that. Perhaps I will, but until then, I’ll stick to my computer when possible and appropriate.
Writing is a necessary tool, not just as a student, but as a professional. Be it for a designer or internet-based crafter, the ability to communicate adeptly through written word is an undeniable asset—and one that I strive to continuously hone.
Garam Masala inspired Rice with Sautéed Mushrooms and Onions
0Rifling through a book at work landed me on a page with a recipe for garam masala, the classic Indian spice mix. Seeing those ingredients got my wrinklepatch whirring like mad! What if I were to combine flavors from two disparate cuisines?
There’s nothing new about the idea – afterall, there’s surf-n-turf, East/West fusion, and the wonderful explosion of Mediterranean dishes whose origins are often debated, and passionately at that.
So what’s different? Maybe not much, but when I think of the cardamom, cloves, cinnamon, bay leaves, nutmeg, and cumin in garam masala … I immediately think: India. Sautéed mushrooms with onions isn’t as clear – but they certainly are traditional in French, Italian, and American cuisine. I’d never really thought about combining the two – but figured it couldn’t hurt.
The recipe is simple – rough measurements if any, so use your discretion. Lightly toast some cardamom pods, cloves, and whole black pepper corns in a hot pan. I also added some very roughly chopped chiles. Then add a little butter and oil to the pan. Once the fat is nice and hot, brown the rice. Add the water to the pan as well as a stick of cinnamon and wait till it simmers. Turn to low and cover for 18-20 minutes, or according to how you normally cook rice.
While the rice was cooking, I chopped three medium portobello mushrooms into a large dice, and did the same with a large onion. I sautéed both in a medium pan with butter, adding salt and pepper to taste. The sautéed stuff finished about the same time as the rice. I simply removed all the spices from the rice, and served the sautéed mushroom and onions on top, heavily garnished with roughly chopped parsley.
I really enjoyed using fridge and pantry stuff to try something I’d never done before – which was infusing the rice with the aforementioned spices. If oil was used rather than butter, this would be entirely vegan! You could even drizzle a little lemon juice on top for a nice acidic bite. If you come up with some other ideas, let me know by posting a comment. Thanks for reading!
Fond du Lac “Fondy” Farmer’s Market
4I just biked back from Milwaukee’s Fondy Market, on 22nd and Fond du Lac. I talked to some vendors, the manager (and her trainee), and bought a few things:
- green beans
- habenero peppers
- chiles
- mustard greens
One of the vendors was a wonderful older Hmong woman, with whom I spoke for awhile – mostly about cooking. I’ve never prepared mustard greens before, so I figured I’d give them a shot, per my previous post on Cooking by Feel. I know one method is to boil them for a long time, but she also suggested serving them with chicken or pork, and even sautéeing them in some oil.
After trying them raw, however, I am extremely tempted to just eat the whole bunch plain, or with a little olive oil, vinegar, and a light seasoning of salt and garlic. They are wonderfully peppery and mustardish (one would hope!), and entirely remind me of what those terrible Chinese mustard packets – the ones you get from take-out – should taste like. Their peppery-ness is a bit stronger than roquette but I love that quality in leafy greens. I’m still trying to figure out why one would boil them to oblivion though… Anyone?
I’ll update with the results of my explorations, and what I actually decide to do with the mustard greens!
Cooking by Feel
3This post is a bit different than the rest. No photos. No recipes. Just an idea.
When it comes down to it, cooking is about feeling – and to feel, one must sense. There is little thinking involved. Certainly, you can learn to cook by following steps, by reading books, and by watching your grandmother elicit extraordinary elixirs over the stove-top flame. There is, however, nothing more rewarding than knowing nothing about an ingredient and turning it into something remarkable – without the aid of anything but your own brain.
The only way to do this is to use your senses. Trust what your fingers, eyes, mouth, nose, and ears tell you. Use what knowledge you have, but do not depend on it. Instead, deduce what you can from what you’ve got. Taste it. Roll it through your fingers. Discern its qualities with your eyes. Smell it. Listen to how it reacts. Do these things at all stages of preparation, whether it be in its original raw state, its prepared state before cooking, its state while cooking, or its final condition. Keep notes if you must but never forget that it is the senses to which food appeals.
The only way to know what is appealing is to constantly evaluate ingredients and how they interact with each other. You cannot learn this from a book, your favorite food network star, or from me. You must know your own palate, and trust it wholly. Only then can you feel. Only then can you cook.
Essential Cooking Tools, and Some Extras
01538 days
When I moved out of my parents’ home over four years ago, I inherited hand-me-down familial cooking gear galore. After several years of cooking on my own, I’ve supplemented and weeded, yielding this list – the absolute basic tools that no cook should be without. I must urge you to never, ever, ever purchase a set of knives or pots/pans. (more…)