My day at work reached its conclusion by four o’clock today, but I waited at the office for a senior vp’s daughter to arrive with Girl Scout Cookies I had ordered. Since I work from the office only a couple times a month, I wanted to pick them up today. I came across an article on the Atlantic in the interim, and it prompted me to post this musing.
The article’s title “Why Writers are the Worst Procrastinators” aptly leads into Megan Mcardle’s description of her procrastination whilst writing the piece, checking email “3,000 times,” making and discarding grocery lists, and a lengthy twitter debate, among other things. A wake-up call alone does any creative mind good, but the article also took me back to the spark of intrigue I feel when composing an idea into something tangible.
This blog was my third attempt to create my take on this new medium of writing; never mind the articles I have written for other people’s blogs. For the first time I had developed a premise both focused and personal enough to maintain. But, as fellow blogger and friend Nathan Brown says in the opening post on his blog, “[t]he issue is maintaining that energy. The momentum fades a couple weeks into a project. Life happens, something comes up, it gets sidetracked.” While I could begin describing obstacles large and small that I allow to keep me from posting as often as I should, I would rather describe the brew pub I visited after getting my cookies, especially since I just quoted Nathan, a Beer Specialist.
I had wanted to visit Gastropod for months, after reading and hearing positive feedback about their wholly original yet no-frills food and craft beers. Carla and my son Isaac are visiting family this week, and the less-than-half-mile walk from work meant I could not make any excuses tonight. I was going to sit at their bar, snap a couple pictures, and see how their menu fared.
This tea specialist did not expect, however, to see an Oolong Brown Ale on their menu, so I of course had to try it.
Having cooked many things with tea, I can say it is a challenging ingredient to make useful. My favorite teas have subtle flavors that are difficult to tease out in ways other than infusing leaves in a cup of plain hot water. The best advice I heard was from Chef Jason Ferraro of Dallas’ Hibiscus: “use it like salt and pepper.” Epic Ales Daria, however, had all the floral overtones of a fine Taiwanese Tie Guan Yin, or a Chinese Dan Çong with its peach blossom richness. I milked it while a chef stir-fried black rice with yellowfoot mushrooms in front of me, and placed a slivered soft-cooked egg on top before serving it to me.
I concluded my visit with a scoop of beet goat cheese tequila ice cream and a six-ounce pour of their Oceanic Funk, a light and briny sour ale brewed with seaweed and squid ink.
A four mile bike ride in Seattle rain later, I arrived home determined to re-visit my routine of writing that I have deferred as of late. Here is to cultivating my craft again…