My successes as a baker have been very hit and miss. I can make one recipe and a month or two later, when I try to make it again, end up with a failure. Same cook, same products, same mixer and house and stove and attention and . . . flop.
I was reminded of this a week ago when I made a family favorite – Blondies. This single pan of cookie joy is my favorite because I don’t have to stand in the kitchen for two hours putting in and pulling out baked goodies. I’ve made it so many times that I don’t have to flip through the book to find it, I just feel for the flour covered pages (I’ve never claimed to be a clean cook either).
When I checked on the cookies in the oven, the looked perfect. Golden goodness, chocolate chip gooey-ness, a little bit of crust on the outside, the smell made everyone ask when they’d be done.
At first, they were okay. Warm sugar usually is. But as they cooled, the top got hard, the inside stayed gooey and they literally fell flat. I let them stick around for about five days – after all, I have teenagers and they like food. But these didn’t even make the teen appetite cut. Finally, yesterday, I threw them all away.
Coming from a family, particularly on my mom’s side, known for their cooking, there are times when this feels like a massive slap in the face. I can read and follow instructions. I’m using the exact same recipe they are. Theirs turn out amazing, mine turn out amazing to meh. But the real slap in the face (besides killing the whole idea that I’ll be “that mom” who has yummy treats whenever friends come over) is that these mistakes create disappointment AND cost money. I know, it’s not a lot – ingredients that I mostly have and the sacrificial bag of chocolate chips. The sting lingers longer, though, right now as I’m both gearing up for back to school (and my kids have all grown out of their clothes and two need new glasses) AND saving for a trip that I’m very, VERY excited about. Okay, there’s a little bit of disappointment from the kids I have to deal with too.
And still I bake. Or at least try. Because I like the taste of the yummy treats. I like when things turn out well and my efforts are rewarded. I like showing my kids that just because something doesn’t go right the first time, doesn’t mean I get to quit.
Why, then, do so many of us think that our writing is going to turn out well the first time? Why do we think our efforts to create character and setting and story are actually going to turn out the first time? Those of you who read the first part of this cringing because your cookies have always been awesome would probably, very quickly, tell me to try this next time or that, something that comes intuitively to you as a baker. Would you offer the same suggestion to someone (maybe yourself) when you are in the midst of writing a story? Because when you are writing and you make a mistake, you didn’t tease with the essence of goodness. You didn’t have to mourn the chocolate thrown away instead of eaten. And tossing words can be painful, I’m not saying otherwise. But it is absolutely, unequivocally part of the process if the desire you have for your end product is something that you will feel good about and, maybe, will even have the honor of having others feel good about too.
The reason why we utter “Practice Makes Perfect” so many times, in so many situations, isn’t to insist that each practice is going to BE perfect. It is acknowledging the road to perfect is paved with lots and lots and lots of imperfections.
But as far as I can tell, it is the only way to build such a road.
Tasha Seegmiller is a mom to three kids and coordinator of the project-based learning center (EDGE) at Southern Utah University. She writes contemporary women’s fiction with a hint of magic, and thrives on Diet Coke, chocolate and cinnamon bears. She is a co-founder and the managing editor for the Thinking Through Our Fingers blog as well as a board member for the Women’s Fiction Writers Association. Tasha is represented by Annelise Robey of the Jane Rotrosen Agency.
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