Happy Monday, Mad Marchers! Still hanging in there? I am ... but I'll
admit it hasn't been easy. I've hit a few bumps in the road to
outlining this new novel, but I think I'm back on track now. How about
you?
Today I wanted to talk about something near and dear to me: food.
The
past few years for me, it hasn't been super fun, because I was gluten
intolerant. Spoiler: it went away a few months ago. Great for my sanity,
not so much for my waistline. Sometimes, these things happen, which is
awesome, but don't ask me to explain the whys behind it all. I'm not a
doctor. But let me say one thing: trying to eat out when one has dietary
restrictions can be very frustrating. Even more frustrating was the
question I was asked, almost without fail:
"Can't you just have a salad?"
Within
weeks I was ready to bite the head off of anyone who dared suggest such
a thing. Maintaining my calm, my nostrils would flare, my expression
would flatten and I would growl, in a voice two octaves lower than
usual,
"NO."
(Forget
that I sacrificed five years of my teens and very early twenties
to a certain fast food chain and was even in charge of *making* the
salads on some mornings, so I know how much is just bland iceberg
lettuce with some flavourful toppings and a pack of salty-sugary-fatty
dressing for extra disguise. So I wasn't exactly a cheerleader for the
things. But I digress.)
After awhile, people stopped
asking. And I went on my merry way, trying to figure out creative
adaptations of fast food and restaurant menus without resorting to
gluten, which at the time was giving me trouble.
But
one thing I did start to like was spinach. That was healthy and I could
take it in my lunch without dressing. And then after that, in 2012, I
was in Vegas as a bridesmaid for my best friend's wedding, and we went
out for dinner and the menu's pickings were slim, but they did have this
really nice ... you guessed it ... salad. Except that it was "chicken,
mandarins, walnuts and raspberries on a bed of spinach". No lettuce to
speak of. And
that got me to thinking, wait a minute. I could
totally try it if there was spinach involved. Spinach, at least, was
reasonably healthy.
So I tried it. And it was delicious.
And
when I got home, I started re-thinking what the word "salad" meant to
me. Yes, it was still something I'd only be interested in when the days are warm, but trying out *my* variation, using ingredients that *I*
liked, changed everything.
And suddenly I was enjoying salads.
So, what does this have to do with writing?
More
than you'd think. Because one thing I've learned about myself is that
the things I resist the hardest are the things I should give some
consideration. Especially when it applies to critical feedback and my work.
I've told the story before about how when I
wrote the novel I'm currently shopping around, I used first person
present tense, and thought that because that's how the novel first came
to me that I should keep it that way. It's a great example. So many
people tried to tell me to change the tense to past, but I was so stuck on the idea
that this was how my main character had spoken to me, had told the
story, that I refused to listen to reason.
Luckily I have
an awesome CP who found a way to get through to me and make me re-think
this resistance that was really holding me back. As a result, I was
able to discover my voice and make the story, IMHO, sing.
Have
you ever had such an experience? Where you keep saying "no" to an idea
or change, or perhaps a manuscript revision, only to realize that, "Wow,
that's so much better!"? It's happened to me more than once. (I'll save
the story about why I had to cut the man-eating lizards chapter for
another day.) Each time, I resist. But each time, after some grumbling, I
notice an improvement.
Even if it's just in my lunch.
* * *
So, how are you faring with your goals, Mad Wipsters?
Newcomers:
Don't know about March Madness for Writers? I know it's fairly late in
the game, but if this is the first you've heard of this crazyfun approach to achieving goals, it's still not too late to
get a full week's worth of work in!
Just sign up here. We've got a great community that hangs out at #WIPmadness year-round, and we always have room for more. Check us out!
And of course, don't forget to check out
Shari's blog tomorrow!
p.s. The recipe, as such:
- Baby spinach base
- 1/2 cup slivered almonds
- 1/2 cup grated cheddar
- frozen raspberries
- frozen strawberries
- mandarin wedges (from a Dole jar)
- Dressing: 2 tbsp FINI Modena Basalmic Reduction, mixed well with the juice of the thawed/jarred fruit on top