So the way our schedules have been working out lately, Steve races off to work across town, leaving me to work from home on various writing projects. As he heads out the door, I toss him a lunch I’ve quickly prepared. Just leftovers pulled together from his fridge. Some sliced fruit. A bit of cheese. Nothing elaborate I thought. But recently he commented on the fanciness of these petite meals. I rolled my eyes. Me? Fancy? Not! But then this morning, a realization.
I had chopped sun-dried tomatoes, scallions and capers and then layered the concoction over cold pasta from last night’s dinner. After peeking in various cupboards, I decided to finish off the little dish with a bit of garlic and a little parmesan cheese. As I stepped back to admire the marriage of color and textures, it hit me. These lunches have become a creative outlet of sorts. Almost like culinary morning pages, warming up my mind and fingers for the day’s work.
Many of my current writing projects involve taking the basic ingredients that make up my clients’ programs and putting those ingredients together in a proposal or a report in such a way that they whet the appetite of a potential funder. Time will tell if I am successful in that endeavor. Meanwhile, Steve doesn’t seem to mind my morning experimentations.
