| Self Improvement Fiction posted March 13, 2022 |
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What will it be?
Today's menu
by Wendy G
Welcome!
I offer you a buffet spread with a feast of delights, a gourmet spread.
I hope you will find something to enjoy. I have laboured hard.
There is a variety of courses, beginning with entrées, then main courses, followed by desserts.
Figuratively speaking, the entrée represents those short poems – the Lune, the Haiku, the 5-7-5, and the 2-4-2, those with syllable constraints, and many others. It takes considerable time and effort to make such a poem into a work of art, as is true for creating a perfect entrée.
The thoughts expressed in these shorter pieces are often just a tasty morsel which whet the appetite and make one hunger for more of that person's creativity.
The main course represents longer works, more meaty pieces, which one must thoroughly digest, whether poetry or prose. These works cause one to reflect and appreciate – and yes, the process of consuming a main course should be a relaxed and pleasurable experience, and a thoughtful one, as one appreciates the blending of flavours and textures, with a perfect combination of ingredients. Similarly with our writing.
And the dessert course? Why of course, it mirrors those lighter pieces, those which may bring a smile, and lift the heart with their special sense of joy in life. They are perfect for adding a happy dimension to a meal. A final delicious touch.
I try to offer a buffet of culinary experiences with my writing. I include entrées, mains and desserts. In each course there are a variety of offerings - some very dark and sad works, with bitter ingredients, others which are humorous stories, some are simply reflections on life, and my experiences in life, nourishing the imagination – and there are many which rejoice in nature, or declare God's praises, nourishing the soul. Not all are to everyone's taste. However, may variety indeed be one of the spices of life.
I hope that each time a reader selects a dish that I have prepared, s/he may experience a moment of anticipation, wondering what course may be offered, what recipe has been used, what techniques to attract and please the recipient.
I hope not to have a "characteristic "style of writing where all my stories are similar, or all my poetry is simply a variation on a theme. Yes, I want to be unpredictable. It's certainly a bit scary when one is offering the platters to others, but I dread being boring. Life is not boring.
We do not eat the same food every meal of every day. I hopefully will not think the same thoughts every day – and my writing should reflect that. Nor will I use the same recipe each time – nor will I feel constrained to follow anyone else's recipe.
Let my cooking be creative, and different. Let my offerings be infused with my personality, not that of others.
I may not be a chef, but I am learning to cook. I may not win cooking competitions or Master Chef, but if I am a better cook than I used to be, and if my "food" is tasty and nurtures the minds and souls of others, then can I not be satisfied?
I invite my friends - and, in fact, everyone - to my table to enjoy my offerings of "food". I always hope you enjoy it. But I am also happy for you to discuss the meal, and I welcome your suggestions to add taste or richness or depth of flavour. I hope my food is edible – and that you won't need pills to aid your digestion!
Feast at this table of delights
A gourmet meal for pleasure,
To lift your soul to greater heights
Or offer richer measure.
An entrée is a little piece,
A morsel – leads you in for more
A prompt to start, but not to ease
That hunger for what's yet in store.
Your main course now should make you glad
As you digest the wholesome food ...
You're thankful for the tastes you've had -
You're satisfied, and in good mood.
Then are served the special sweets,
Light and gentle - they have great worth ...
These are fun and whimsical treats -
They give one joy, and ... added girth!
Welcome!
I offer you a buffet spread with a feast of delights, a gourmet spread.
I hope you will find something to enjoy. I have laboured hard.
There is a variety of courses, beginning with entrées, then main courses, followed by desserts.
Figuratively speaking, the entrée represents those short poems – the Lune, the Haiku, the 5-7-5, and the 2-4-2, those with syllable constraints, and many others. It takes considerable time and effort to make such a poem into a work of art, as is true for creating a perfect entrée.
The thoughts expressed in these shorter pieces are often just a tasty morsel which whet the appetite and make one hunger for more of that person's creativity.
The main course represents longer works, more meaty pieces, which one must thoroughly digest, whether poetry or prose. These works cause one to reflect and appreciate – and yes, the process of consuming a main course should be a relaxed and pleasurable experience, and a thoughtful one, as one appreciates the blending of flavours and textures, with a perfect combination of ingredients. Similarly with our writing.
And the dessert course? Why of course, it mirrors those lighter pieces, those which may bring a smile, and lift the heart with their special sense of joy in life. They are perfect for adding a happy dimension to a meal. A final delicious touch.
I try to offer a buffet of culinary experiences with my writing. I include entrées, mains and desserts. In each course there are a variety of offerings - some very dark and sad works, with bitter ingredients, others which are humorous stories, some are simply reflections on life, and my experiences in life, nourishing the imagination – and there are many which rejoice in nature, or declare God's praises, nourishing the soul. Not all are to everyone's taste. However, may variety indeed be one of the spices of life.
I hope that each time a reader selects a dish that I have prepared, s/he may experience a moment of anticipation, wondering what course may be offered, what recipe has been used, what techniques to attract and please the recipient.
I hope not to have a "characteristic "style of writing where all my stories are similar, or all my poetry is simply a variation on a theme. Yes, I want to be unpredictable. It's certainly a bit scary when one is offering the platters to others, but I dread being boring. Life is not boring.
We do not eat the same food every meal of every day. I hopefully will not think the same thoughts every day – and my writing should reflect that. Nor will I use the same recipe each time – nor will I feel constrained to follow anyone else's recipe.
Let my cooking be creative, and different. Let my offerings be infused with my personality, not that of others.
I may not be a chef, but I am learning to cook. I may not win cooking competitions or Master Chef, but if I am a better cook than I used to be, and if my "food" is tasty and nurtures the minds and souls of others, then can I not be satisfied?
I invite my friends - and, in fact, everyone - to my table to enjoy my offerings of "food". I always hope you enjoy it. But I am also happy for you to discuss the meal, and I welcome your suggestions to add taste or richness or depth of flavour. I hope my food is edible – and that you won't need pills to aid your digestion!
Feast at this table of delights
A gourmet meal for pleasure,
To lift your soul to greater heights
Or offer richer measure.
An entrée is a little piece,
A morsel – leads you in for more
A prompt to start, but not to ease
That hunger for what's yet in store.
Your main course now should make you glad
As you digest the wholesome food ...
You're thankful for the tastes you've had -
You're satisfied, and in good mood.
Then are served the special sweets,
Light and gentle - they have great worth ...
These are fun and whimsical treats -
They give one joy, and ... added girth!
 Recognized |
Note: In Australia, an entree is a small course offered before the main course. (It can follow an appetiser, often finger food, if four courses are offered.)
This is a reflection on my own writing, only. It's a mixed offering.
Others may well prefer to master one genre, and that is fine. They may be specialists in soups, or mains or desserts.
One of my points is that we don't need to all be the same, and suppress our creativity by following rigid rules as to what or how we should write. Let's all be free to express our creativity in ways which are pleasing to ourselves. For when we write from the heart, it usually works best.
Julia St James also pointed out that all of FanStory is like a pot-luck dinner, where we all bring our offerings, and can choose to taste each other's culinary creations. That's a delightful thought, and an astute observation.
Pays
one point
and 2 member cents. This is a reflection on my own writing, only. It's a mixed offering.
Others may well prefer to master one genre, and that is fine. They may be specialists in soups, or mains or desserts.
One of my points is that we don't need to all be the same, and suppress our creativity by following rigid rules as to what or how we should write. Let's all be free to express our creativity in ways which are pleasing to ourselves. For when we write from the heart, it usually works best.
Julia St James also pointed out that all of FanStory is like a pot-luck dinner, where we all bring our offerings, and can choose to taste each other's culinary creations. That's a delightful thought, and an astute observation.
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