Milla recently answered a few questions about her writing and I thought I might do the same, although I must say she always seems to have her ideas much more fleshed out than I do so I feel a little hesitant! But here goes.
Right now I'm working on opening an online space to sell some of our wares. It is the big singular focus right now. I feel equal parts excited and wholly inadequate. And as a means to creativity, I'm working on balance. There are other things that I want to be working on but have yet to find a way to siphon time over to them. I came up with a concept for a children's book a while back but have yet to really work out the story and I would love to find the time to do that. I'm also trying to get my piano lesson business off the ground. So far, I have 1 student and 1 flier in 1 co-op up. Progress though!
Honestly, I just feel like I'm not there yet. There being so mindful and connected to my homesteading life and my writing life that I'm able to connect those two and write in the powerful way many of the farming/homesteading writers I admire do. I don't mean to get down on myself; I just find that those who farm/homestead and also write seem to really connect larger, more complex issues- things beyond just the day to day on farm life. It's what I want to do, it's what I'm striving to do, But it's definitely a process.
In the beginning it was about connection and sort of a show of love for this life we had created. Now it's a place where I go to scratch this writing itch that has been getting stronger and stronger over the past few years. It took me a while to openly admit that I would like to write a bit more creatively, a bit more meaningfully but I can say now- I want to write! And I want to write well! I've also discovered that I write to figure things out. In the process of trying to say things the way I want to say them, I've so many times come to understand my thoughts in a more complex way. Writing helps me understand myself.
My writing process has always been a rather painful one- at least to those around me. I can take hours to write something very small and insignificant because I can be so particular about how something is worded. If I can't strike the tone I'm going for it can take forever. And, once I start, I like to finish because 9 times out of 10, if I come back to finish something I wrote earlier my mood has changed and I can't get back in the flow. My draft folder might as well be a trash folder.
I write best in silence and with an open ended block of time. i edit as I go, rewriting or editing, I go back to the top and reread the entire thing to make sure the mood of what I'm feeling and trying to express is maintained. I like to write the way I would talk and if something doesn't read that way- I chisel away at it until it sounds like the inside of my head. The funny thing is that it doesn't always lend itself to readability. Many, many, many times I've had Craig read something for me and he can't make sense of what I've written because brain thoughts don't always equal good written thoughts. But, for better or worse, it is my process.
Great Eggspectations...and it's a baby!
A dutch baby is a delicious and simple puffed skillet pancake. It grows to epic proportions in the oven and is always a treat to see once removed. It's also a great way to stretch your prized pastured eggs when feeding overnight guests.
4 just gathered eggs
1 cup raw milk
3/4 cup spelt flour
a pinch of salt
4 tablespoons local butter
Preheat your oven to 400 degrees.
Crack 4 eggs into a medium bowl. Whisk until fluffy, about 1 minute. Whisk in milk. Whisk in flour and salt.
In a medium, oven safe skillet, melt four tablespoons butter. When butter is melted completely, brush around bottom and edges of skillet. Slowly pour butter into bowl while whisking batter.
When batter is mixed, slowly pour into skillet and place gently in oven. Cook for 23 minutes, or until very puffed and golden brown. If it's your first dutch baby have every gather around when you pull it out of the oven. It's grand, puffy size quickly deflates once removed from heat.
Serve with syrup and fresh fruit to keep things traditional. Or, take a page out of our book and saute apples or pears to serve on top. If you're more inclined for savory dishes, add a 1/4 cup of grated sharp cheddar to the batter and serve with sauteed kale, apples, and/or sausage.