Inspiration for Lunch?
Finding inspiration to write, Berlin Substack meet-up and a Valentine's Supper Club.
What is inspiration to you?
I try to get inspired to write something of interest (and hopefully with conflict) every week for you. Usually, I find a fun idea to write about that hits me on the weekend where I have a bit more time to dream and think. Throughout the week I write it out and edit it quite often until I become dyslexic, and with sweaty palms, I hit the publish button. Then I try to allow myself some time for inspiration to repeat it all over again. I love it, I love the process. I read books on how to better my writing and affectionately watch masterclasses from writers who share great writing tips and habits.
For the most part, I read as much as I can. I find prose and voice inspiring. I’ve been reading more fiction lately and it allows my mind to wander and get creative. It allows for hope and reflection. Stories never get old to me. I always want to hear a new one.
I enjoy writing very short stories but when I have none at hand, or in mind, I reach for something historic. I tend to get bogged down in facts and I feel as if my writing becomes quite dry or stuffy and a bit boring. I geek out on history and food history, or the little food history I can squeeze out of the internet and find to share. History is easier to write about than food history.
Gratefully so, food history does not share the same importance as history. His story is an interesting wording for “the study of past events” which makes me think more about her story, I feel we don’t hear enough of those. I try to dig into history and food history to catch a female perspective such as Sayyida al Hurra’s - The Pirate Queen or The Lady Who Collected More Than 25,000 Menus. Or The Gullah Geechee and Emily Meggett, and M.F.K Fisher still guiding readers.
Writing this just gave me an idea for a fantastic story that I might write about for the next newsletter. Catherine de’ Medici, an Italian noblewoman who became queen by marrying Henry II, the king of France. Catherine changed the entire fabric of food culture in France through her battalion of chefs that she brought along to cook for her and the royal court.
So I thank you for inspiring me for that one, it helps to just write. I trust some ideas will come of it, which proves confluence is inevitable. The merge of creativity is always looming. A writer’s block or painter’s blank canvas is daunting, but as soon as you scribble that little thing something can happen and you will catch yourself smiling and in a flow.
“You can’t wait for inspiration, you have to go after it with a club” - Jack London
Almost the same thing happens with food and at times you have no idea what to cook. You grab a carrot and an onion and next thing you know you are a quarter of the way into making a roast, a stew, a bolognese, or a salad. A fork in the road becomes a junction.
This year I want to dive into something that I find quite embarrassing, to be honest with you. And I love being honest with you, you keep me accountable and at the same time free to dream of things to write. You give me hope that these so-called newsletter pages will keep turning, whether by you or a friend of yours.
Well, this year I want to get a short story of mine published, and if I can make it fictional, and about food that would make me even more happy. In 2022, I had an article of mine published along with a restaurant review. “Delivering Convenience” and “Liu Nudelhaus” on Treetop Travel Journalism here in Berlin (pages 10-11) so I would like to keep that going this year.
I’m patiently awaiting inspiration for a Supper Club I’m organizing and cooking up for Valentine’s Day. I’m planning a three-course menu like my last one in December but this time I’m lucky to have more support. My fantastic colleague will help with the dessert — she is a pastry chef after all, and I’m also trying to get her to write her own Substack. I have enough salty newsletters in my inbox, I wouldn't mind one on the sweeter side.
To my growing community of supporters (subscribers), I thank every one of you. I am making my way to the big celebratory number of 100. I have been consistently writing this newsletter every week, exempting my holidays, since June 2023. I started The Greasy Pen in September 2022 and I had to rehash the courage, motivation, discipline, and consistency to write. I’m happy to keep it going and learn more, as always.
“We write to taste life twice, in the moment and in retrospection.” - Anaïs Nin
To all my loved ones, my friends, or my colleagues if they have the slightest interest in writing I try my best to motivate them to go for it. It is worth every letter to journal, scribble, write for the fun of it, for the love of the language, or to learn more about yourself.
I’m glad I got my globe-trotting friend and colleague
to start her Substack Rezervations I implore you to check it out, you’ll love it! I’m working on getting my next colleague to do the same (evil laugh).“Creativity is contagious, pass it on” - Albert Einstein
Oh! And I’m vaguely helping out in organizing Berlin’s very first official Substack meet-up! My fellow Berlin Substack writers
, , and I am gearing up to host this event at the local Another Country Bookshop. So excited!If you write, have a Substack, or are considering starting one, sign up and come have a drink and meet some cool Berlin writers.
Much love and thank you for reading,
Sourdough-ly yours,
The Greasy Pen.
Thanks for the shout out Otis! And very nice flyer!! Good luck & have fun!! :)