self-fashioning through creativity

When you don’t create things, you become defined by your tastes rather than ability.
Your tastes only narrow and exclude people. So create.

—Jonathan Gillette*

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When my husband recited a paraphrased version of this quote to me a couple of months ago, I didn’t think much about it. But, as time passed I found myself turning the words over in my mind with greater and greater frequency. I came to realize that, in some ways, I had become a person simply defined by my tastes. Of course, I think that having opinions and preferences is important but, when asked to describe myself, I don’t want to be stuck saying, “Well, I like Kurt Vonnegut, Downton Abbey, and the Beastie Boys.”

It’s true—I do like all of those things, but that doesn’t say much about me as an individual (surely the eight million American fans of Downton Abbey will agree with me). My preferences aren’t going to make any lasting impression on the people I love or the world at large. My preferences don’t come from inside of me but are inclinations, fleeting and interchangeable, that exist outside of me. And, as _Why says, my preferences often work to separate me from others by creating unnecessary alliances and enemies.

This is perhaps best illustrated by taking a look at Facebook. The process of “liking” things on Facebook, whether it is a product page or a friend’s photo, is an exercise in self-fashioning through preferences. While I wasn’t able to articulate this very well when I wrote about leaving Facebook last month, I now have a very clear understanding of what bothered me about the time I spent on that site. I still have a Facebook account, but I only use it to post links to my blogs, and I don’t allow anyone’s posts to show in my news feed. I do care about my friends, but I want to know them in an authentic way and I can’t do that on Facebook. The time I used to spend mindlessly on Facebook I have been trying to spend creating things—to self-fashion through what I do and make, and not what I like or dislike.

The same principle applies to the larger world. We are constantly being asked by advertisers, political parties, and other entities to choose between one thing and another, or to choose one thing over many others. I think that is why it is so important to always remain open to all of the possibilities. My husband has always been so good at this, and I have learned so much from him. I used to think about things in a very binary way but from him I have learned to see that there is truly a spectrum of possibilities. In most situations it is best to be somewhere on the spectrum and not to dwell forever at one of the poles. Changing my mindset was a huge step toward being a more creative person, as I think it’s fair to say that creative energy proliferates best in concert with a malleable mind.

Being creative doesn’t necessarily mean “making art.” In fact, I’m not a very good artist (though I do like to doodle). Photography is a great medium for me because I am able to capture what I see in my mind without my hands getting in the way. And, of course, blogging is a huge creative outlet for me. I love writing posts and matching my ideas up with my photos to create an aesthetic experience for my readers. I homeschool my children and I spend a lot of time thinking creatively about how to help them learn, not to mention the creativity involved in the actual teaching experience. I think that you can find the spirit of creativity in the generation of just about anything. I’m not saying that everything is art, but I am saying that there are myriad ways to be creative.

While the things I create are not awe-inspiring (and are, in fact, quite humble), I’m not aiming to be the pinnacle of human achievement. I’d simply like to be a person defined by my ability—by what I send out into the world—and not my partiality.

*Jonathan Gillette, who also goes by the monikers Why the Lucky Stiff or _Why, is an artist and computer programmer. You can read more about him here, and read his book, Why’s (Poignant) Guide to Ruby, about the Ruby programming language here.

morning coffee

Don’t worry — it’s decaf.

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valentine’s day

From a letter by Mark Twain to Clara Spaulding, August 20, 1880:

There isn’t time, so brief is life, for bickerings, apologies, heartburnings, callings to account; there is only time for loving, and but an instant, so to speak, for that.

He gave me a yummy sandwich from the Walpole Grocery and these beautiful tulips that are sure to bloom and brighten our home over the coming days.

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I gave him brownies, and these cute little brownie bites that I discovered on Pinterest.

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Despite its commercial nature, it isn’t an entirely bad thing to have a whole day devoted to love. If there’s something we need more of in this world, I can’t think of anything we need more of than love.

in the kitchen // secret pasta sauce

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. — Alice May Brock

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Okay, so this recipe is not really a secret, but I’m giving it that title in the tradition of pasta sauces as the culinary equivalent of precious family heirlooms. Because I find that we eat pasta a little more often than we should, I sometimes offset my laziness by making homemade pasta sauce. I started out using a recipe from The Complete Tassajara Cookbook, but I’ve made several adjustments that bypass some of the more laborious steps (such as dicing whole canned tomatoes — why not just buy ones that are already diced?). I’ve also tweaked the seasoning to suit my family’s taste, and you should feel free to do the same with my recipe. The beauty of this type of recipe is that it is so flexible. You could make it with 100% organic ingredients, you could use fresh herbs, you could blend only some of it for a chunkier style sauce. Be creative! Someday I’d love to develop a recipe for a vodka/cream sauce (my husband’s favorite). If I’m successful, I will be sure to post the results.

Ingredients:

1 large onion, diced
Two 15 oz. or one 28 oz. jar of diced tomatoes
4 cloves of garlic
2 teaspoons of Italian seasoning (I use McCormick)
1/2 teaspoon sugar
red pepper, salt, black pepper to taste

Instructions:

You can make this sauce in either a large pot or in a large skillet, it’s up to you. Saute the onion in some olive oil until soft (usually about 5-7 minutes). Add the garlic and saute for an additional minute. Try not to burn the garlic (I always do). Add the tomatoes and their juice, along with all of the spices. Heat for about 10 minutes (covered, so it doesn’t splatter). Let it cool for a minute or two and then blend it. I use an immersion blender because immersion blenders are probably the greatest kitchen appliance of all time. I don’t know how or why anyone would cook without one. However, if you don’t have one, you can certainly blend your sauce in a regular blender.

I like to put my pasta directly into the sauce and stir it all up so that every piece is deliciously coated with tomato-ey goodness. Penne works great for this. You could also just pour it on top. You know what you like best. Mangia mangia!

a project // cloffice for lillia

I haven’t blogged in ages, and I apologize. A couple of weeks ago I started my last undergraduate course, and I have been spending all of my free time reading for my independent study — Women in Culture & Society in Medieval Scandinavia.

I just wanted to share this amusing little anecdote. As I mentioned, I am working on turning our closet into an office for myself. But, of course, anything that mommy has, Lillia has to have, too. So, I made her a cloffice!

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Her closet was easy to transform because it has just one shelf, and we already had the desk. Now she has somewhere to do her schoolwork and play WolfQuest in privacy (a.k.a. without her little brother).

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