I’ve made a commitment to myself to write 200 words or more each day. For the past two weeks, I’ve kept it. Most days, I’m able to write a lot more than 200 words, which is great. But on those days where I’m busy or exhausted or not feeling it for whatever reason, 200 is a pretty small number I can reach fairly quickly, even if I end up scrapping everything in a revision. It’s a way to hit a goal no matter how great or blah I’m feeling each day.
When I say I’ve done it every day, I should clarify that some days I hand-write and other days I type, so I don’t get an accurate count on the hand-written days. My husband and I share a computer and he has school work to do, so we have to take turns and the computer isn’t always available when I’m feeling most creative.
I used to hand-write everything for a first draft. I have entire novels in smudged ink and loose-leaf pages, packed away in boxes. I’m not sure if it’s laziness or efficiency that has shifted my preference toward typing. It saves time — I’m not writing essentially the same thing twice — and makes editing, tracking progress, and fitting together story bits so much easier.
But this week, being “forced” to return to handwriting parts of my story has reminded me of the art I fell in love with. There’s something beautiful about the connection between ink and paper, the power and vulnerability of a creator.
For the sake of time, especially when I have a long scene developing in my mind, I’ll choose typing into a computer, but when I have the time to let my mind — and pen — wander, I’ll indulge in the art form of my predecessors and carry the inkstains on my fingers for days.
Question for you: when you pop bread into the toaster, at what point do you consider it “toasted”? And what constitutes “burnt”?
I ask because, to me, it’s pretty straightforward: burnt is black and toasted is golden brown.
To my husband, anything darker than the lightest yellow-gold color is burnt. He likes his “toast” warm, maybe a tad hardened, not-quite-golden. When I make grilled cheese and the bread turns brown in the pan, he says I’ve burned it.
Somewhat related, we’ve been on a pretzel-kick lately. It started in Charleston, were we visited many brewery-type places offering pretzels on the menu. My favorite in Charleston came from the Lagunitas Charleston Taproom & Beer Sanctuary (yes that really is the name of the restaurant. I’m sorry, “Beer Sanctuary”). The pretzel was dark brown, crunchy on the outside, steaming hot and chewy on the inside. Perfection. My husband was not impressed. He enjoyed the pretzels we ordered at the Gin Joint: the lightest shade of gold, soft and fluffy throughout.
Recently, we were in Rehoboth Beach, DW, at Dogfish Head Brewing & Eats when (of course) we ordered the pretzel bites. They came out golden to dark brown, a slightly hard coating with a hot, chewy center. The way a pretzel should be. My husband took one bite and said “Too bad they’re burnt.” I explained that pretzels aren’t meant to be like a buttered roll any more than toast is meant to be slightly warmed bread. This led to a discussion of the definitions of “burnt” and “toasted” and the fact that sometimes it depends on a person’s preferences and sometimes said person just doesn’t understand facts or cooking terminology or what makes a damn good pretzel.