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About This Author
My name is Joy, and I love to write.
Why poetry, here? Because poetry uplifts its writer, and if she is lucky enough, her readers, too. Around us, so many objects abound to write about. Once a poet starts with a smallest, most trivial object, he shall discover that his pen will spill out what is most delicate or most majestic hidden inside him. Since the classics sometimes dealt with lofty subjects with a lofty language, a person with poetry in his soul may incline to emulate that. That is understandable. Poetry does that to a person: it enlarges the soul and gives it wings. Yet, to really soar, a poet needs to take off from the ground.
 
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Everyday Canvas
"Failure is unimportant. It takes courage to make a fool of yourself."
CHARLIE CHAPLIN
Sometimes it takes darkness and the sweet
confinement of your aloneness
to learn
anything or anyone
that does not bring you alive
is too small for you.
David Whyte
This is my supplementary blog in which I will post entries written for prompts.
September 28, 2023 at 12:30pm September 28, 2023 at 12:30pm
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Prompt: Do you like cooking meals that take time or do you keep them short and simple?
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Would you laugh at me if I said both? In fact, my cooking depends on my mood. But I do like cooking and I'd rather eat what I cook rather than eat ready-meals or eat at a restaurant or eat something someone I don't know has cooked.
As to short and simple, that kind of cooking has its benefits because, for those, I'd need minimal but fresh ingredients, and I can make the meals healthy and versatile from day to day. There is also that factor of spending less time in the kitchen, which comes in handy on busy days.
Yet, the other more elaborate type of cooking is a culinary adventure, and in my book, an art form. This type of cooking, when I dare, allows me to experiment with different and diverse flavors, cooking techniques and skills, and a deeper understanding of all culinary methods.
With either way of cooking, be it elaborate or simple, I like to try new things and use what I have in my cupboards and fridge in new ways to explore their wide range of possibilities. What I do most that good cooks don't is use measurements. I rather use ratios than be specific. Yet, I think, most things I come up with are edible and tasty (to me!).
On the other hand, due to my negligence (or incapacity) of using exact measurements, any good and experienced chef's hairs would stand on end if he/she ever watched me cook. 
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