I figured since my guest post on Writer Unboxed was up on Sunday the 11th, it might be overkill for me to do a post here this week as well. So Tex (Arianne Tex Thompson), author and instructor for the November workshop agreed to do this week's blog. I hope you enjoy it as much as I did . See you next week, Doc
When you've made it your mission to be amazing, you have to amaze so much longer and harder than you ever imagined.
Really. I've been amazing for at least a year now, and pretty good for at least three more before that. And y'all, it is EXHAUSTING.
But exhausting isn't so bad, when you've used yourself up in the spirit of something tremendous. Exhausting is a damn fine feeling, when the world is lining up to compliment you on the awesomeness of your sauce.
The real sticker is when you invite the spoon-wielders of the world to take a taste, and they slup and smack and say, "Oh, that's nice!" And then move on along. Or maybe they don't even slup. Maybe they take a glance, a whiff, and walk right on by.
That is a harder thing to handle. You start wondering what's wrong with your recipe. You start thinking that maybe your sauce isn't awesome at all. But how can you fix it? What's missing? You were sure you'd gotten the roux just right this time – have you lost your sense of taste? Are you doomed to a life of floury mediocrity?
The nice thing about sauce is that it gets thicker, more potent, the longer you leave it simmering. Sometimes the ingredients are just right – it only needs time.
And that is a teeth-sucking shame – because it means you can't be amazing one day of the week, and then baseline-average the rest of the time. You can't phone it in when you're tired. We have meatless Monday and casual Friday, but there's no try-hard Tuesday. Every person who walks through your extended-metaphorical doors might be a first-time customer – who's going to turn into a last-time customer if their buttered grits happen to come topped with a pube-garnish.
Wake Up and Write Writer's Retreat Workshop