Writing in a Stockpot or a Skillet

There are at least two ways to cook up a new story or poem: #One is the stockpot process. You take out the stockpot with the intent to make chicken soup. You go to the refrigerator, get the chicken and carrots and an onion, find in the pantry the rice, reach down the sage, salt, pepper and bay leaf. You know in advance the ingredients and the process. You boil the chicken till the meat is tender and falling off the bone, remove the chicken, strain the broth and shred the meat. Chop and add the veggies, measure in the rice and seasonings and there you have it, just what you intended.

If you’re writing a sonnet, a short story or a novel, you know the size of the pot you’ll put you ingredients into and you may know the ingredients ahead of time–characters, plot, theme, etc.

But another time you look around the kitchen and find one potato, a couple of eggs and two slices of bacon. What to make of this? Quiche? Or a traditional breakfast? You get out the skillet, cook the bacon, use the bacon grease to fry the potato and the egg. This time you began with no preconceived idea but the inspiration of ingredients.

I often do this when I see an image that triggers my imagination. The shadow of low-flying Canada geese, a phrase that seems loaded with mystery, or an interaction between strangers. The new novel that is coming to life started this way: I made a silly pun in my journal, “Dear Paige,” the way writers used to say Dear Diary. Well, turns out Paige is a fully rounded character and she gets into trouble without too much help from me. I go to work every morning not knowing what she’ll do next. So far it’s working. Spicy!

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