6 Things :: Food, Flattery, and Criticism
6 things on my mind right now.
6 There is no "quick answer" to questions that I occasionally get like: "Hey Jenny, I have a really quick question for you. Can you tell me how to start and run an art studio? Just message me, would ya? My friends and I want to start one too." Well, the question might be quick but the answer is not. And with all due respect, the answer is based on years of blood, sweat, tears, and huge risks that I have personally taken. Though I'm sure there is no bad intent, it's insulting to be asked to just instant message answers to matters that I've invested years of myself into while I steal the time from my other projects to do this for people I hardly know. For those who really want to ask me questions on whatever the topic may be (usually it's publishing or studio-related) ... I have a path that allows for that to happen. And it has been gratifying to know that people who have used that path have found what I share to be helpful. :)
5 Spontaneously and without warning, I've started to cook. It is the most wonderful thing that has happened to me. I wake up every morning excited about coming up with a menu. I feel it's one of the most creative processes and it has so many parallels to the process of painting. I love it and I love life more because I am cooking.
4 You may have noticed through the photos I post that I use things like butter, olive oil, chicken, beef, pork, coconut milk, and of course lots of veggies. I don't use grains, refined sugar, legumes and with little exception, lactose. As much as possible, I cook paleo. To me, coupled with regular exercise (that includes not just cardio but lifting heavy things), paleo is the key to long-term fitness.
3 It makes me happy to see The Mister and my son Andrew enjoy my food. That's actually the best part. Andrew and I had a good talk about it recently. He has a tendency to lose control with portions when something tastes good. Don't we all?! So when he was wanting more and more of something delicious that I had prepared for him, I said "Andrew, tomorrow is another day. I'm going to be making something different but also delicious so no need to consume and possess all of this right now."
2 What I said to him must have resonated because the next day, he mentioned how good food is like good art and the creative process, where we may think what we've made today is as good as it will ever get, and there will be nothing better and so we better hold on tight, and possess, and don't let it go and not think of making anything else. But of course tomorrow is a new day. A new day to let go, and create something different and wonderful.
1 Whether it's food or art, I am happy that I get to make what I want. Sometimes, when someone says they "love love love" a painting of mine, there's this notion that I ought to make more of that thing that someone "love love loves." And when someone hates a painting of mine, there's a notion that I ought not make more in that style. The privilege that is mine right now is that it matters not one Iota to me, whether my paintings garner flattery or criticism. I paint to express who I am, what I see, and what I feel. Georgia O'Keefe said it best: "I have already settled it for myself so flattery and criticism go down the same drain and I am quite free."