The Pyrenees---Southern France

The Pyrenees---Southern France

Friday, July 20, 2012

Work Your Art

          After reading OJ's post on the quest for macaroons in Paris, I was instantly teleported back to France. Although the only bit of Paris I've seen is the inside of the airport, (I can hear you tsk-tsk-tsking already...I know, it's a crime going to France and not spending time in Paris.) the south of France is a place that occupies a huge part of my heart.

       The French people consider eating an art. Salad dressings are homemade and made for just that meal. Breads are carefully selected. Cheese follows lunch and dinner, and lunch last for an hour or so; dinner can easily stretch into 3 hours. Of course, it's not all eating. In fact, the food is consumed slowly and is savored. There's lots of talking and laughing and drinking--the food is sprinkled in here and there.

       I was in awe of the pastry shops, because the tiny treats were works of art. They were too gorgeous to eat delicious.

a tray of French pastries in Pau, France--photo by Sioux Roslawski
(I photoshopped it so my drool on the display case was not visible.)

       Take the time to make your art the best masterpiece it can be. If it's writing, share your piece with others. Let them nibble on it...listen as they discuss the flavors and ingredients.

         Then, put their suggestions in your pastry bag, and pipe on the revision. Polish your writing piece. Tinker with it. Put on the finishing touches. And serve it up to an editor as a submission. Hopefully, they'll savor your work of art.


12 comments:

  1. Sweet advice like frosting on a French pasty...ooops that was supposed to be pastry, Cupcake.

    ReplyDelete
    Replies
    1. Linda--
      I think in your case--you who puts the WILD in WWWP--pasty might be a Freudian slip...

      Delete
  2. Tasters often complain that my treats are bitter. I attribute such perception to their undeveloped palates.

    ReplyDelete
    Replies
    1. Val--
      It's like when Elaine said, "Yada yada yada...and we had the lobster bisque," and she was accused of leaving the best part out. She responded, "No, I mentioned the bisque..."

      The best part of your writing IS the bite, the bit of bile, the snarkiness. You need to shout at those who reject your writing, "YOU CAN'T HANDLE THE BITE!" and continue to move forward.

      Delete
  3. Replies
    1. Lynn--Thanks. But considering the conversation we've had today, perhaps I should burn all my food photos from France?

      Delete
  4. Replies
    1. France IS a place I hunger for...

      Delete
  5. An EDITOR!? Why, that would be like sending Hansel & Gretel off to see Hannibal Lecter. Bite your tongue, Sioux.

    ReplyDelete
    Replies
    1. Fireblossom--How can I bite my tongue when it's usually in my cheek?

      I know...how about sending your work to a publisher who always says "yes" to brilliance and will immediately print them up in a book?

      I'm still looking for that publisher...

      Delete

Thanks for your comments. I appreciate you taking the time to stop by...