Something of no interest

“Whatever you do, I beg you to keep doing your art.  Don’t stop. Ever.  Plan your goals and work towards them.  But keep doing your art, whether you have a job or not.”

So said Glenn Miller (yes really), a favoured teacher in Granddaughter’s studies at Laguna Beach College of Art and Design.  It was two days before she was to graduate, and he, with other teachers, was coping with his annual grief of saying goodbye to these energised, enthusiastic, brilliant young artists. 

Then he said something startling:

“And once a week do something you’re not interested in.”

No explanation.  Just that bare comment. What? Why?   

Certainly, as an adult I love the freedom of saying “no that doesn’t interest me”.  Final. No more discussion. I cherish my carefully defined identity. 

It doesn’t stop me, however, from persuading/encouraging/suggesting to others (mainly young people) that they absolutely must see, do, visit, an experience that had wowed me, usually followed by the killer comment, “you will love it”.  Which, of course, means they will do everything in their power not to.

Ever since I heard it, Glenn Miller’s instruction bounces in and out of my thoughts.  How does it link with creativity and inspiration?  How do I find out?  Give it a try?

I’ll choose a subject in which I have no interest, not even of dislike.  What would it be?

Cider. 

I revel in the beauty of our surrounding cider orchards each season, but that’s where it stops.  So, here goes:

A visit to the Hereford Cider Museum

Dear Cider Museum, you must understand that I have no interest in you.  I am totally content within the boundaries I have carefully built around my own life.   To widen them could mean a change in myself, having to discard some treasure in order to accommodate a new self-image. Even the disliked parts have become such a habit that getting rid of them would take energy.  Besides, I don’t like cider.  One swallow of this hard stuff sends me pulsating into a week-long migraine.  Why am I here when I have so many other things to attend to?  I plan not to like you. Then I can happily discard you today and forget this insane idea.

And with these carefully-fixed attitudes I enter the museum. 

I left.

And pondered.

What did I learn? 

1.  It is a wonderfully liberating feeling to view a place objectively, with the freedom of Take It Or Leave It, allowing it to impress for only a moment, or longer if it sneaks into my heart.  Only the future will tell. 
2. The museum itself is lovely.  In fact, their tea shop might be a good place for quiet writing.  So, if I hadn’t chosen this place-of -no-interest, I wouldn’t have discovered it. 

No.  Those were good reasons, but not why I was here. 

The real mental turn-about came when I faced my true opinions honestly, with all their negativity.  Embraced and held them, and then did it anyway. That is when the barriers were broken, boundaries re-defined, and a new self-revelation began.  I’m not subject to my whims, or previous experiences.  I am free to become someone more expansive than my self-image presently allows.   The topic itself is immaterial.  It’s my attitude that counts.  What more can it offer?

Next week I’ll try slugs.  Or football.

Celery and Mint Khoresh

From Najmieh Batmanglij’s A Taste of Persia.

Here is a Persian stew – good with any kind of rice.  The chicken is not what gives it its wonderful flavour.  Change to plain beans, if you wish.  They, too, will absorb the mouth-watering combination of the embracing sauce.  I made this during the hot days, and it fits the season well.  Follow these quirky Persian instructions fully for a strangely satisfying meal.

Ingredients

4 Tbs oil, 5 stalks celery, washed and chopped into thumb-joint chunks, 3 cups chopped fresh parsley, ½ cup chopped mint or 2 T dry, 2 onions, peeled and thinly sliced.  1 lb skinless boneless chicken  or a can of beans, 2 cloves peeled and crushed garlic, 1 tsp salt, ½ tsp ground pepper, ½ tsp turmeric, ¼ cup fresh lime juice, or 2 pierced dried limes, ½ teaspoon ground saffron threads dissolved in 2 Tbs  hot water. 

Procedure

In a large pan heat 2 tbs oil.  Add celery and stir-fry for 10 minutes. Set aside.

In a pot heat 2 Tbs oil.  Add onions and garlic and stir-fry occasionally for 5 minutes.    Add chicken/beans, celery, salt, pepper, limes/lime juice and turmeric.  Stir for a minute longer.

Pour in 2 ½ cups water and bring to boil.  Cover, reduce the heat and simmer 40 minutes.  [note: I don’t think the chicken needs very much cooking, but the sauce does.  So, if you wish, add the chicken/canned beans here after 20 mins of stewing.]

Taste and season if necessary. Serve over rice.