SoHo tea. Go figure.
2 cans tuna unstrained
Half a small onion
Two cloves garlic
Sesame oil
Two large Spoonfuls of pepper paste
shoyu (soy sauce)
2 eggs
I am going to let this stew for a while and eat it with rice. Believe it or not, it's so good so far--the only problem is that I let it reduce too long and now it's a tad salty. I'd like to try this again with canned clams and pepper flakes.
On another note, my hosts are now suspicious of my offer to try to make pad thai for them.
I can't really explain what happens when, as an artist, you get that message from the inside that says "time to make another one." One day you're sitting around, living off the fat of the land, and then as if from out of nowhere, it taps you on the shoulder. The slate goes shiny and clean. Those colors come back - it all starts as colors - then moods, then settings, then sounds, then words. And churning beneath that the entire time is the doubt; doubt that you'll find the rhyme, doubt that you'll ever connect that verse with that chorus, doubt that you have anything left to say that matters.
I live for that streetfight, though. The knock-down drag-out anything-goes battle between what you have in your hands and what you *think* you might possibly have in your mind but have no proof of. But when you win, man... look out. There's nothing better. Why go back at it so soon? Because I suck at everything else and I hate being reminded of it.If you think we writers do what we do for anything else than patching up voids, you're mistaken. It's all void putty. Take away the guitars and the songs, and my life story becomes completely unremarkable.
- John Mayer
Must return to void patching.