Monday, December 1, 2014

Assessing Your Own Work

Yes,yes, as talented as we all are, there are times when we have to get frank...not Frank, but frank.... with ourselves and what we are trying to create.

Time to ask ourselves....is what we are making or writing or molding or painting or designing really good?
Better yet....is it good enough?

Well 'tis a tough question. Really.. are we qualified to even assess our own works?
Or is it smarter to hire an outsider with a critical eye to give us the real goods on our own work?

Well, as Ecclesiastes reminds us, there is a time and a season for every activity under the sun.
Therefore, I do recommend one thing, don't apply a critical eye to your own work when it is in it's infancy stages. Nobody criticizes a toddler for wobbling when he/she takes their first steps from the couch to the coffee table. Nobody argues with a baby for missing their mouth and smearing strained peas onto their cheeks the first time they handle a spoon.

Therefore, you must be gentle to yourself, especially if your work has not yet ripened to maturity. Perhaps you need to read one of my older posts "Your First Try Isn't Going to Be Your Best Work" and give yourself a break. You might, after all,  have the extra sensitive soul of an artist.
We don't take criticism lightly...in fact we are more likely to sob into our pillows for nights on end over one harsh comment. Even if our work is brilliant our hearts remain soft and vulnerable.....because that is simply what it takes to stay good at what we do. Crusty hard hearted folks are rarely creative and when they are, it comes out in vicious ugliness. Therefore learn to guard your sensitive creative soul. It thrives only when protected.

Let me just say rather mystically, that you yourself will know when you need to take a more critical look at your own work. Maybe the page views are down, maybe the online sales have stalled. Maybe your banker is not returning your calls. Time to take a second look.

On a final note, when you've bitten the bullet and decided it's time to assess the merits of your own work, don't be too harsh on yourself unless of course your ego can handle it. Be just honest enough to be able to make the changes that are going to usher in your newer better work. Give yourself that courage to make clever changes by allowing yourself to note what is no longer working and what can be let go of.

Some ambitions are temporary  occupations. Other ambitions deserve your years of faithful persistence and
determined efforts. But know the time and the season that you are in. Is it time to tweak your strategy? Is it time to acknowledge that you are actually a better artist than your family thinks you are?

Self assessments can go both ways. They can either convince you to stay the course and build momentum and stick-to-it-ive-ness....OR.....it can challenge you to accept that something you're doing was an unfortunate mistake in judgment and needs to be let go of. Have the strength to say a firm YES or an equally firm NO to yourself once in a while. Trust me, it's easier to hear it from yourself than from an outsider.

You be the judge. Your eyes and ears and heart will know what to say..

Peace.



Wednesday, November 26, 2014

Update on Soylent

I blogged some months ago about the creation of a new
food replacement system named "Soylent" which was invented by Rob Rhinehart.
I'm still intrigued, but must admit I haven't yet tried it out.
Perhaps I'm waiting for it's big release into Canada.
That's the big new update. Soylent is going to soon be available in Canada according to the latest gossip.

So that's good.
There's something so wonderfully geeky and straight forward, to be able to cut out at least one meal a day and replace it with something chemically designed to replace all the major food groups.

Now, since I am a natural girl and prefer earthy whole foods, one might be thinking....why on earth would someone like me be attracted to a powdery chemically blended product such as Soylent?
Well, as much as I am a gluten free granola, organic, wild berry picking cotton wearing earth loving gal, I also happen to be a bit of science geek,and proudly so.

What is equally as interesting as the product Soylent, is the story of it's development by a twenty something start up who raised much of his over million bucks via crowdfunding online and started mixing it up
in a nondescript warehouse straight from the bags of supplies he ordered online. It is truly synonymous with every other geeky breakthrough in that the creator, Rob Rhinehart, just went ahead and did it, without waiting for permission and without asking everyone and their cousin for their approval of his grand idea.

Perhaps there's a wee bit of computer nerd in all of us, that prefers to chill infront of our laptops and sip a meal in a bottle instead of cooking up yet another uninspiring meal.

Well, nuff about me. What do y'all think about Soylent?
To glean more data straight from the horse's mouth click here straight to Soylent's website: http://www.soylent.me


Living Gluten Free in Canada

Just wanted to chat today about what it's like to try to live gluten free in Canada. I'd appreciate it if you add your feedback. It is a national discussion....one whose parameters are expanding across many nation's lines and into mainstream culinary logistics.

All the best chefs are now very much aware that if they prepare some of their specialty dishes, that their guests may very well insist upon being served a gluten free rendition of their specialty. For all those in the culinary arts, it will pay off to be prepared in advance to serve your gluten-avoiding customers. Some customers will fall into the "gluten intolerant" category, which for me, means that consuming foods or beverages that contain gluten can cause digestive pain and discomfort but is not life threatening. But then there are the official "Celiacs" for whom the issue is a lot more crucial and can be life threatening.

If you are forming a restaurant of any kind or even a coffee shop, it will be in your best interests to have something completely sealed off and separate from your regular gluten containing menu items. Speaking from experience, I would rather eat something gluten free that has been commercially sealed in plastic and
is guaranteed to be gluten free, than something that folks "hope" is gluten free.

So what is it like to chase down a gluten free lifestyle in your home country? do you find it difficult....or inconvenient or embarrassing or too expensive?
I have found it to be all those things and more. But it is something that I have to deal with, and has become a part of my daily routine.

I do with that more fast food outlets had more gluten free menu items, as I am often on the go and don't want to have to sift through hundreds of choices before finally finding something that is gluten free. In Canada, Tim Hortons sells a great bowl of chili, that is gluten free. But sadly, Tim Hortons has discontinued selling the coconut macaroons that were their "claim to fame" in the gluten free world. Alas, not everyone likes coconut I presume.

I'm still waiting for KFC to produce a gluten free fried chicken option. Do you think my wish will come true?
Do tell!

Talk to you soon.
Carla



Disclaimer: This blog post is intended for conversational purposes only. The blog's author and publisher does not accept any liability for any of the ideas discussed in this post or any other post on this blog. Always obtain medical advice from a licensed medical practitioner.