Note to self: don’t drink fancy local trade coffee at 8pm and binge-watch Jessica Jones. You’ll stay up until four in the morning, flipping through episodes on Netflix while reading through Pank, comforted there are others who write strange, miraculous fiction.
I’ve just finished a draft of an exciting new project. I’ve got the words down but the visual and multimedia aspects aren’t quite there–essentially this is text with customized/commissioned illustrations and images, not the full spectrum I’m trying to achieve. I’ve published a few pieces here, which you can read at your leisure. Part of me wrestles with the joy this project has brought me and the desire for people to read my work–it’s not a new struggle by any stretch of the imagination, but I have to prioritize lasting and fleeting joys. The deep joy is in the creation, collaboration and assembly. The fleeting is in the work’s reception. I have to remind myself, daily, that the success of what I do is not predicated on the velocity of its online movement or perception. If I tether myself to the applause I also have to accept the jeers. I also have to remind myself that I’m playing in a space where inbalance still exists, where women are perceived as good if they’re writing toward white men. I have to wonder if my work will be harder to push into the world because I’m not popular, I don’t have a writerly tribe, I’m not part of the elite, I’m not purely white, and male. But on I go, you know?
The story of my life is wanting what I cannot have or, perhaps, wanting what I dare not allow myself to have. —Roxane Gay
I started seeing a psychiatrist this week (I don’t plan to go into any detail here other than to say I’m focusing on getting well), and he asked me what I wanted from our work. I said two things: not to feel this way, and, more importantly, not to use the words love and loss interchangeably. To return to the things that bring my joy (baking, cooking, photography). Last night, I spent hours on Stocksy (check out my friend Lauren’s work–isn’t she marvelous?!) and I marveled over the talent of teenagers in Slovenia and women in Nebraska. How they have the ability to make you see by the photos they take with a lens. That’s what an artist does–makes you see how they interpret the world, and I wish I had the ability to move through image and type seamlessly. Perhaps because it’ll make this project I’m working on easier. If I could just do it on my own.
I suppose that’s my view on most things–why can’t I just do it by myself, alone?
This morning I baked a bundt cake, trying slowly to return. I curled up next to my cat, existing between the space between sleeping and waking, the space between loving to bake and making myself do it to feel. So that I could see.
INGREDIENTS: Recipe from Matt Lewis and Renato Poliafito’s Baked Explorations
3 cups gluten-free flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups organic cane sugar
1 cup plain yogurt
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste or 1 1/2 teaspoons of pure vanilla extract
1/4 cup confectioners’ sugar, sifted for dusting
Preheat the oven to 350 degrees F. Generously butter and flour a 1o-inch bundt pan
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.
Pour the batter into the prepared pan and bake for 40 – 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan (I sometimes use and offset spatula for this) and turn it onto the rack. Just before Serving, dust the cake with the confestions sugar. The cake can be stored at room temperature, covered tightly for about 3 days.