Reading the recipe for an entire ox reminded me of Chapter 11 of one of the best food fiction books that I have ever read, High Bonnet by Idwal Jones:
“It would be a novelty.” I wrote on a pad. “Pleistocene banquet. Soup, a potage of musk-ox tail. Then a prime roast of musk ox, a double-rack, with King Edward the Seventh trimmings—garnish, sauce, and so forth. Vegetable, purée of fossil moss.”
Seeing the da Vinci show at the Louvre (just before the pandemic lockdown) was so inspiring (looking at his sketchbooks, his studies and then his finished works too) to see the process of a creative soul. He was making something from nothing, the image emerges from the obscurity and if that isn't what writers do, I'm not sure about anything else. Thank you for this post!
Reading the recipe for an entire ox reminded me of Chapter 11 of one of the best food fiction books that I have ever read, High Bonnet by Idwal Jones:
“It would be a novelty.” I wrote on a pad. “Pleistocene banquet. Soup, a potage of musk-ox tail. Then a prime roast of musk ox, a double-rack, with King Edward the Seventh trimmings—garnish, sauce, and so forth. Vegetable, purée of fossil moss.”
Seeing the da Vinci show at the Louvre (just before the pandemic lockdown) was so inspiring (looking at his sketchbooks, his studies and then his finished works too) to see the process of a creative soul. He was making something from nothing, the image emerges from the obscurity and if that isn't what writers do, I'm not sure about anything else. Thank you for this post!
Not very good at Sfumato over here! Frequently, reread, Living Beautifully with Uncertainty and Change by Pema Chodron.