Since for me, it's all about the food, 'bout the food, 'bout the food--no lyin'... I figured I'd weave a little bit about writing into this fanfare about a few edible things.
Less is more.
These mints are divine. And although if you eat
And sometimes less is more when it comes to our writing. Does the reader really need to know "My crusty-heeled feet, ending in yellowing thick raptor-like nails, sank into the dark salmon-colored carpeting--with miniscule flecks of moss-green and glints of gold--which was quite comfortable, with a sumptuous pad underneath"? Sometimes we don't mean to, but we nonetheless occasionally overload our readers' senses with way too many details... details our readers often don't care about.
Keeping it simple works most of the time. Say it the way you mean it. Don't spend a bunch of words prettying it up. Pure things are way more valuable than imitations or wannabes.
Do it when you can.
Sadly, Trader Joe's discontinued one of my favorite treats: milk chocolate cocoa almonds. They still carry the dark chocolate ones, but the other ones were the bomb.
If you're in a store like Trader Joe's (or their cousin, Aldi's) and you see a product you like, you'd better buy it... because it might be gone for good the next time you're cruising down the aisles.
We should write when we can. If we have 15 minutes before we have to head to work... couldn't we spend that time writing? Shouldn't we? And shouldn't I practice what I'm pretending to preach. (Of course I should.)
Know what you're made of.
This nectar-from-the-gods comes from just one thing: honey crisp apples. It doesn't pretend to be a juice "cocktail" or a blend. It's plain ol' juice from honey crisp apples. It's simple and unpretentious.
What are we? If we say we're a writer, we shouldn't spend all our time creating excuses about why we don't have time to write. If we say we're working on a novel, dadgummit, we should be doing serious work on our manuscript.
Writers write. It's as simple as that.
What tidbit about writing (or life) can you connect to a food item? Carb-loving minds want to know...