Dinner with friends, a hit TV show, and a new stove ignite my creativity and inspire a new way for me to replenish it. Plus, the great Maya Angelou reminds us that the more you use your creativity, the more there is to go around.
Dinner with friends, a hit TV show, and a new stove ignite my creativity and inspire a new way for me to replenish it. Plus, the great Maya Angelou reminds us that the more you use your creativity, the more there is to go around.
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Mixed and scored by Echo Finch www.echofinch.com
Tricia
Hey there, I'm Tricia Rose Burt. And welcome to this mini episode of No Time to Be Timid. A question: do you ever think you can run out of your creativity? That there's a limit to it? I've been guilty of that. But my thinking's been shaken up because we got a new stove this month. We've been needing a new one ever since we moved in this house about 20 years ago. With the old stove, you could turn it off and on as long as the little knob didn't fall off. And with this new stove, there are so many options, I have to keep consulting the manual to make sure I push the right button. It appears I've mastered bake. Next up is air fry.
Tricia
I finally bought a new stove for a couple reasons. First, I was at some dear friends' house for dinner and they had prepared this beautiful meal for us and it made the evening more special to know all the care they had put into our food, and they seemed to be having such a good time doing it. And then, like many of us, I watched the show The Bear. And if you haven't watched it, do it now. It's amazing. I've watched episode six in season two three times. It's just so well written. Anyway, in one of the episodes, Sydney, one of the chefs makes an omelet for Natalie, her coworker, and the amount of care and creativity she put into that simple everyday dish, and Natalie's appreciation for it moved me so much that I asked myself, why aren't I doing that? One of the reasons was I used to think that I only had so many units of creative energy that I had to save all my creativity for the studio. I viewed cooking as a chore, and with that mindset, cooking became a drain. Lucky for me, I'm married to a guy from Ireland, a country not known for its cuisine, so his culinary expectations are pretty low. So basically, I've just been providing fuel for the both of us for the past 25 years. But between my friends and all the chefs on The Bear, I'm inspired. And I've started seeing cooking as the creative act that it is, that it can be an extension of my own artistic practice, that cooking can actually refuel my creativity, not deplete it. Like Maya Angelou said, "You can't use up creativity. The more you use, the more you have." I don't have to save my creativity for the studio. I can use it in every room in my life and in every area. So I'm going to keep experimenting with my snazzy new stove and see where it leads me. So far I've had some hits -- my chicken shawarma was a big crowd pleaser -- and I've had some misses. My husband asked me not to make the tofu dish again. But taking risks in the kitchen helps me take risks other places, and that can only be a good thing because this is no time to be timid.
Tricia
If you want to jumpstart your creative courage, go back and listen to seasons one and two of the podcast. Learn more about No Time to Be Timid at my website, triciaroseburt.com and make sure to follow me on social media @triciaroseburt. No Time to Be Timid is sponsored by Interbang Books, a Dallas-based independent bookstore, which was named one of the top five bookstores in the country. They have a fabulous curated online collection. Check them out at interabangbooks.com. That's interabangbooks.com. No Time to Be Timid is written and produced by me, Tricia Rose Burt. Our episodes are produced and scored by Adam Arnone of Echo Finch, and our theme music is Twists and Turns by the Paul Dunlea Group. If you like what you hear, please subscribe to the show, spread the word and review us on Apple Podcasts, Spotify or wherever you listen. No Time to Be Timid is a presentation of I Will Be Good Productions.
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