Obligation Versus Inspiration

I hear this a lot: Writers write because they have to.


I also hear this a lot: I can only write when I'm moved to write, when I'm inspired.


Is one more write than the other?


(I'm sorry. I won't do that again, please keep reading. :) )




"Writers write because they have to."


This just sounds badass and deep. Writing's part of me, man. It's something I must do to survive.


I feel like I bump up my art-cred one every time I say or write this phrase. And I do use it, because on some level I feel like it's true.


At the same time, I might be writing because I have to, but that doesn't mean I'm writing well. I might be slogging through a tough part of my WIP (dear chapter 4, I hate you). I might be churning out sloppy incredibly awesome blog posts to fulfill my blogging goal. 


I might be writing 20,000 words I'm just going to junk next week.


Or I might be writing because that's what I need to do to collect a royalties check and not starve and/or relocate to my parents' couch and/or go to jail over defaulted student loans. Ah, the life. 


Maybe some day.




"I can only write when I feel inspired."


Words flow from my fingers and fill the page with Times New Roman gold. I can do no wrong. I am a WORD NINJA nunchucking my way to a Pulitzer. 


Don't get me wrong, when it happens, this is a good thing.


But my experience has told me that's how things don't get written. This philosophy results in low output and high "amount of time spent staring at blank screen."


Not only that, but if one can only work on a project when the inspiration is there, what hope is there for editing when the moment has passed?




I think there has to be a happy medium. If you're going to write only when you're inspired, you better be prepared to adapt and find that inspiration in many places so you can actually get the writing done. But if you're only writing to slog through words, your material may very well feel that way to the reader.


IMO, writing should be a passion, because there's magic when the writer's inspiration/passion comes through the written word and touches the reader. And writing has to be an obligation, not for lofty, artistic reasons but for the simple fact that sometimes things just have to get done. Or started. Or pushed forward. Or torn apart and remade.




Why do you write (blog, etc)?  Does it feel like work to you, or does your inspiration run deep?

On One Field at The Patterson

Last night, I went to a film screening of "On One Field" at The Patterson, and event hosted by The Creative Alliance and in part sponsored by the Craig Willinger Fund.


If you've never been to The Patterson (I hadn't) it's a cool venue - parking was a little tricky, but once inside, there's a small gallery where people can gather before a show. They offer beer on draft, wine, housemade popcorn, and snacks. Inside, the theater space can seat anywhere from 50 to 180 people. 


When the lights dim, the clear holiday lights that loop along the dark red walls glow like tiny stars.


The event began with a brief introduction by the Craig Willinger Fund, followed by the musical stylings of DiDi G, a Burundian musician who hopes to release an album with the Creative Alliance in the near future. He was an excellent performer, trying to engage the crowd, and sang with very real emotion. 


"On One Field" is a documentary by Mauricio Osorio that follows three immigrants who met over the common bond of soccer in Patterson Park. The main thrust of the film is the universal nature of soccer - that, no matter who shows up, no matter what language he or she speaks, they can play soccer. The game is a familiar element that does not require a common language. The footage of the games definitely reflects that diversity.


Osorio is an immigrant himself, a native of Bogata, Colombia, who currently works as an architect. He began learning about film through the Creative Alliance. This is his first long film. He also came to the soccer field as an immigrant. 


Djuro Jovetic, originally from Croatia, is the main thread of the film, and it's easy to see why. He has a dominating personality, a way of talking and talking despite the fact that his English (as he says often) is not good. Many times, the stories he told about learning English, about trips to home depot, about how he began playing soccer, brought laughter to the room. Yet, at the end of the film, when he talks about the Croatian War (he fled it in 1996), the candid nature of the conversation was striking.


David Mbeya and Yves Ngenzirabona, immigrants from Burundi, were also featured. Burundi is located near Rwanda, and has also been effected by civil war. Mbeya fled the country to the Congo, where war followed. His escape came when he was accepted to medical school in Madagascar. He now works with incoming immigrant populations in Baltimore and the surrounding area, assisting them with health-related issues. It's easy to see him in the role, as in the film and in person, he emits a friendly and open vibe.

At one point in the following Q&A session, he pats Osorio and laughs about how it took five years to get Mbeya's interview. "We didn't take him seriously at first, we thought it was a school project," he says, to laughter in the room.


Ngenzirabona, on the other hand, began the documentary ready to begin studying law enforcement at UB. This, he said, was a way to help people. Five years later, it's not clear if he got the degree, but he is a Captain in the US military. Though he wasn't available to give testimony for the end of the documentary (a project that spanned nearly 6 years), he did make the screening and the Q&A.


And it was there that he said something that struck me. When asked about the impact soccer had on their lives, Osorio and Mbeya had thoughtful answers. Ngenzirabona added only one thing, that at the end of the day, after school or work or both, he was stuck at home. He had no where to go, no one to talk to. He couldn't knock in his neighbor's door and say "I need to talk to someone" because that would be weird. Soccer, and the friendships he found at Patterson Park, gave him that missing outlet.


The film was interesting, educational, entertaining, and a little emotional. It will be re-shown on February 17th at the Creative Alliance, and I encourage you to get tickets ($10) if you're able to go. Buy them quick - Osorio's film sold out before the screening last night and left a long waiting list.

Food versus Food: Beef BBQ

I'll be up front: this post worries me.


You see, people are passionate about their barbecue. They have opinions.  In some cases, opinion morphs into dogma - and I'm not just talking about gas or charcoal.  There are feelings about spice rubs and sauce, searing and braising, Carolina or Memphis or Texas or Kansas City, or pit bbq... 


Strong feelings.


Not to mention, it's hard to compare different styles without prompting a war, and I don't carry the proper credentials.


Still, I love to eat barbecue, which counts for something. It aggravates me when people say they can't get good barbecue in Maryland (I've heard it more than once). Until now, I've always pointed them north - to Andy Nelson's or Charcoal Deli - because that was where I'd found great meals in the past.


I never looked closer to the HoCo - not beyond chains like Famous Daves or RH&B. (hocoblogs@@@)


BUT - I have now seen the error of my ways, thanks to this week's food versus food. Which brings us to our contenders...




Contender #1: Beef Brisket Cheesesteak at Kloby's Smokehouse in Laurel (Maple Lawn).


Kloby's, located at 7500 Montpelier Road, was opened in 2009 by a former firefighter/paramedic who then moved into food service. (It was formerly located in Woodlawn) Kloby's has received excellent reviews from HowChow, Urbanspoon, and pretty much every person I've asked since. 


The first thing I noticed was the casual atmosphere. And the smell: delicious, smoky, intense. I got hungry just walking in the door.


I bypassed all the tempting menu selections and zeroed in on this baby, the Beef Brisket Cheese steak. The total, with combo (1 side and a drink) was about 10 dollars, + tax/tip. 

Beef Brisket Cheesesteak at Kloby's. 

This sandwich was amazing. The beef was crisped and seasoned on the edges, but fork tender and melt-in-the-mouth after that initial crunch. A tangy, spicy sauce complemented the flavor, but it surely was not needed and in no way overwhelmed the sandwich. There was a little lettuce and a soft roll, and pickles. I can't even tell you what kind of cheese was on it (sorry) because it wasn't smothering the meat, a good thing in this particular case. I didn't really care about any of that stuff, although the bread was tasty. I just wanted more meat. (that's what she said!)


As a side, I was eyeballing the handcut fries (not technically a side) but went instead for Collard Greens. I love greens. When they're good, they're good.


When they're bad, they're something else entirely.


Kloby's collards had small bits of onion and pork in them. The leaves still retained some shape and texture - this is sort of the difference between mushy over cooked pasta and al dente pasta. You feel the difference as much as taste it, and Kloby's got it just right. The greens had a nice flavor, not bitter at all.


An amazing meal. One I couldn't even finish - but the sandwich tasted just as good the next day.




Contender #2: Texas Beef Brisket Sandwich Platter at Pig Pickers in Ellicott City.


Pig Pickers is owned by the same family that operates Crab Shanty. It's actually right across the street, at 3417 Plum Tree Drive, and shares a space with Seafood King (same business, more seafood and catering). They specialize in Memphis-style BBQ.


When I walked in, the place had a few people in it. There are tables to sit, cafe-style, or you can carry out your meal. In the air was the same smokey, pleasant scent I've begun hoping for in BBQ joints.


My order was ready when I got there: Beef Brisket sandwich with Mac n cheese and collards.

Beef Brisket Sandwich Platter at Pig Pickers.

The roll was a generic kaiser - I tossed the top one aside, but I was glad for the bottom piece because it soaked up some flavor from the brisket. The meat itself was sliced to about an 1/8 inch, and so, so tender. I could see the seasonings along the edge of each piece, though try as I might, I couldn't pick them out. They melded into a flavor that could only be described as "beefy-good." The portion was huge - a stack of meat.

I was glad they left the sauce on the side, because I was less of a fan. I dipped a few times, but mostly left it alone. I think this was because the beef tasted so good on its own.

The mac and cheese was fabulous - the woman who took my order recommended it - but the Collards... made me sad. They were mushy, like wet tissue paper, and I saw no sign of pork. Next time I will get the slaw.

Overall, though, I finished dinner, stuffed, for approximately $9.00. A fabulous meal, and a great place for Memphis BBQ.

The Decision: Both places were excellent, I enjoyed my meal at each. I'm so glad I got to try Kloby's and Pig Picker's - new places for me. Never again will I navigate 695/83 for the sole purpose of BBQ. 


Still, at the end of the day, there was one I liked slightly better... Kloby's Smokehouse! 




Where do you go for your BBQ fix? Tell me in the comments below!

Medium Raw: Bourdain's Bloody Valentine.

You may have noticed on your daily analysis of "What's New on SwimWriteRun"... but in case you didn't, I'd like to point out that I've added a reading list. It's in the column to the right.


*point*


I know!  I figure it's a place to organize the queue of books that constantly threatens to overwhelm me. Oh, Howard County Library, why is your website/request-hold system so user-friendly?


Also, I definitely invite suggestions.  An overwhelming queue of books is rarely a bad thing.


-----


Last night, thanks to a bout with insomnia, I polished off the rest of Medium Raw, Anthony Bourdain's newest book.


Good news: he and Rachael Ray get along now.


Medium Raw was everything I've always loved about Bourdain's writing, plus some surprises.


I can't remember where, but I heard (or read) a quote by Bourdain that said he doesn't agonize over sentences, that his writing happens and then he's done. I'm not sure how true that still is (I definitely caught it in Kitchen Confidential), but the result is a style that's easy to read, conversational, direct. I never have to ask the question... "what is he trying to say here?"


Particularly on his rants, which are scattered through the book but also concentrated in a "Heroes and Villains" chapter, and the subsequent chapter where he explains why he thinks Alan Richman is a douchebag (or something else).


The Heroes and Villains Chapter was one of my favorites, because it was interesting to hear his take on so many different personalities. Some of it I expected, some of it I did not, but it was all clear, direct, supported argument for each case.


The mention of a passing encounter with Sandra Lee was highly entertaining.


Just after starting the book, I watched an episode of No Reservations where he traveled with his wife and daughter to Sardinia. It was a somewhat sentimental episode. By chance, the next chapter I read included some very personal reflections on his family and how the decision to have a child has changed (and will continue to change) his life. My response was: "Wow."


His perspective on the food industry, the rise of the celebrity chef, and current restaurant/dining trends was very insightful, and accessible to someone outside of the industry (that's me). He honestly evaluates where he's come in his career, and takes a hard look at the things he values in a food experience today.


Mostly, I enjoyed the lack of fear that was in this book. Bourdain doesn't often hold back, and he doesn't here - but his opinions are tempered with a reasonable thought process that left me nodding my head even when I did not agree. 


The last chapter is also highly reflective, and harks back to the book that gave him his beginning - not his novels, which came first, but Kitchen Confidential. It brings the 'story line' of Medium Raw back to the beginning, which I found satisfying, and interesting.


Medium Raw was an excellent read.




Have you read Kitchen Confidential?  Medium Raw?  You might also enjoy...


A Cook's Tour - chapters in part recap much of his travels for the show, linked by some interesting personal perspective on what it means to eat and share a meal.


Les Halles Cookbook - the only cookbook I've read cover-to-cover, twice. 

Link: House-made Challah Bread on HowChow

Check out this fabulous post on HowChow about the challah bread at Bon Fresco and Great Harvest Bakery. 


Fortunately, no one was harmed in the name of Science.*  And it sounds as if tasty carbs were had by all.**

XKCD #242

I've posted before about Bon Fresco, but I've never been to Great Harvest - this is excellent motivation to try it! Nor have I fully appreciated the bakery offerings of Bon Fresco to this point, something I plan to change after reading that post.








*In this instance, I heartily approve.
** Something of which I always approve.

List: Go-To Recipes

Happy Ground Hog Day!




Here's a list of the five+one go-to recipes I like to make when I hit the lull in the middle of the week - they might be in the list because they're easy, or fun, or comfort food. Either way, I think they're all tasty, and they're listed in no particular order.

1. Cacio e Pepe (Pasta with Pepper and cheese) - Magic in a pan, this recipe is quick, easy, and illustrates the magic that can be accomplished with starchy pasta-water.
2. Roasted Tofu and Asparagus - the original recipe uses a soy-miso-orange dressing, but I've also made this with a ginger balsamic vinaigrette, and I've used other veg. like broccoli since Asparagus has a narrow growing season.
3. Bun Ga Nuong - Vietnamese noodle salad with chicken. Quick, simple, refreshing.
4. Pizza - homemade with dough purchased from Trader Joe's, or made with this fast recipe (I toss in a few tsps of bread-dipping seasonings like tomato-basil or garlic and cheese if making it myself). Top with whatever's in the fridge.
5. Brats and mustard-caraway-sauerkraut - for the recipe page, just focus on the sauerkraut recipe. I add julienned apples (pref Granny Smith) when Matt's not looking. Cook the brats however you prefer - I like searing, then finishing in beer, personally.

Mussels.

BONUS RECIPE: Mussels - Provençal style, saute onion until soft in olive oil, add garlic and fresh thyme (can leave whole) for last 1-2 minutes. Add 1 can of tomatoes, drained. Cook 2-3 minutes. Add 1 c white wine, (or half wine, water), bring to boil, add cleaned mussels. Remove when done, jack up the heat, reduce the sauce by 1/2-1/3. Add a few pats of butter, swirl, to make the broth glossy. Taste, adjust salt, serve with bread.

The Wall

I have a post for today.


It's written out and everything. Even semi-well-supported. No pictures, but hey, win some -- you know how it goes.


It's about writing. About the dynamic between obligation and inspiration. Timely, too, because a couple of other writing blogs I follow have hit on this recently - an actual coincidence, but a cool one.


But.


There's always a but.


Something happened this week.


I don't know what it was. I can look at my productivity across all areas of my life, though, and see the same trend: down. I retrace my steps and find the most ridiculous mistakes. I keep forgetting things. Motivation is Zero. 


Every time I sit down to write, I edit, or wander away, or sleep, or come up with something else to do.


I feel like there's a rock between my ears instead of a brain. There are things I want to say, but the words fall into some dark space between neurons and fingertips. Probably the place where socks go when they don't come out of the dryer.


On the bright side, change is in the air. 


Today is already better.