Thoughts on creativity

revehotelcostesbylouisesk

Staying creative is crucial to me in order to be balanced and having a fulfilled life (or at least a week). I have found it to be extremely difficult to work in a large corporate firm and still remain creative. During the first 6 months, I took a break from blogging and made sure to maintain some creative activity by going to drawing sessions every Saturday. As I felt that my priority for that moment was to focus on the job, I had made my mind in advance where my priority was. When the 6 months had gone by, I felt that I had more freedom in my mind to resume my creative pleasures. But suddenly I felt that even though I wanted this again, I didn’t know where to begin, what to write or photograph. Very naturally, the cooking came back (obviously) and with some getaways I found some inspiration and started writing again (in paper notebooks). 

Now how can I make sure of maintaining the creative work? There are so many features you better learn to smoothly work your way up the corporate ladder which are in contradiction with being creative. How do you keep both and not become fake or – dare I say it? – a bit schizophrenic ^^? 

Let me explain. For example, in theory, vulnerability in a firm is – uhuh – not good. You show weakness, you are slowly going to fade out. Of course it is not as harsh as in The Hunger Games, but you get the idea. On the other hand, vulnerability can foster creativity. When you are willing to let yourself be vulnerable, you allow yourself to try out new things, even though they don’t work from the very beginning, you gotta start somewhere. Being vulnerable as in being connected to your feelings enables you to express yourself in whatever artistic way you please. Brené Brown made a very soulful Tedx speech on vulnerability back in 2010: The power of vulnerability. With a lot of humour, she notes that creativity is fostered by vulnerability (even though it is not the fundamental part of her speech). 

What can also help staying creative is setting out a “creative workout” like my friend Rodolphe calls it in his piece “Why I built a weekly creativity routine“. He explains how creativity has become a part of his daily week-life just as much as going to the gym for some or having brunch with your gang for others. I completely agree with this idea, if you don’t set dedicated time aside for creativity, there’s a big chance you won’t come up with that many new ideas, especially if your job isn’t within creative surroundings.

Do you also feel that being creative is important to being balanced? How do you maintain your creativity?

 

Picture taken in Paris, Hotel Costes, Faubourg St Honoré

Chambelland, Paris

 

chambellandbylouisesk3chambellandbylouisesk chambellandbylouisesk2 chambellandbylouisesk4 chambellandbylouisesk5 chambellandbylouisesk6 chambellandbylouisesk7 chambellandbylouisesk8

Idéalement localisé, en plein dans le 11ème, à 2 pas du métro Parmentier sur une petite place se trouve le nouveau café / boulangerie sans gluten : Chambelland. Le pari est allé plus loin que de faire des pâtisseries sans gluten, ils font du pain ! Et c’est réussi !

Leur formule déjeuner est parfaite pour un brunch (dont j’ai profité samedi ET dimanche). Bien moins chère que ce à quoi on aurait pu s’attendre, pour 10 / 12€ on nous sert une salade ou un sandwich (on avait le choix entre saumon, jambon de parme ou végétarien avec tomates séchées etc.), un cookie / muffin / ou brownie (le choix est très difficile) et une citronnade (pas trop sucrée) ou le jus frais du jour. C’est simple et percutant. Le pain n’est pas trop compact, il est croustillant et aéré.

La déco est aussi très simple, assez épuré avec tout de même une multitude de petits détails qui rendent le tout très cosy. Nos jus sont servis dans des jolis bocaux raffinés avec une paille torsadée en papier. Sur le mur gris à l’intérieur, une petite étagère nous donne l’impression qu’on est un peu chez nous avec nos bouquins préférés et des photos souvenirs de vacances illuminées par des ampoules dont le filament de tungstène (si je ne me trompe pas) est torsadé. Au fond du café, on trouve le coin épicerie fine en face de la très discrète cuisine, ouverte et sans secret.

A refaire vite !

Chambelland – 14 rue Ternaux, Paris 11ème

***

Ideally located , right in the middle of the 11th arrondissement of Paris, 2 steps from the Parmentier metro-station the new gluten free bakery Chambelland has found place. The bet goes beyond making gluten free treats, they make bread! And it’s a successful outcome!

The lunch formula is perfect for brunch (which I enjoyed on Saturday AND Sunday). Much cheaper that what could have been expected, for 10 / 12€ we are being a served a salad or sandwich (we could choose between  salmon, ham or vegetarian with dry tomatoes etc.), a cookie / muffin / or brownie (the choice is really tough) and a lemonade (not too sugary) or the juice of the day. It’s simple and hard-hitting. The bread is not too compact, it’s crunchy and airy.

The decoration is also very simple, quite streamlined with a certain number of small details which make the whole very cosy. Our juices are poured into nice small and refined jars and a twisted paper straw. On the grey wall inside, a little shelf makes us feel like we were home with our favorite books and holiday pictures enlightened by twisted light bulbs. In the back of the café is the delicatessen corner facing the very discrete kitchen, open and without secrets.

To do again soon!

Chambelland – 14 rue Ternaux, Paris 11ème

Gluten free coconut rasp

glutenfreesaladraspbylouisesk

glutenfreesaladras2pbylouisesk glutenfreesaladrasp3bylouisesk glutenfreesaladrasp4bylouisesk

Cette recette a été découverte chez Anne. Un moyen facile pour rendre une salade standard un peu plus croustillante. Pour cette salade, nous avons simplement râpé quelques carottes que nous avons posé sur un lit de pousses d’épinards. Ensuite le topping. Voici comment faire :

Ingrédients

  • 50 g de flocons de noix de coco
  • 30 g de graines de sésame

* Grillez à sec les graines de sésame et les flocons de noix de coco pendant environ 10 minutes. Quand ils sont dorés, retirez du feu. Vous pouvez également utiliser le topping sur un plat chaud. *

***

This recipe is one Anne introduced me to. A an easy way to make a standard salad or warm  dish a little bit crispier and overall with a twist. For this salad we simply grated some carrots and laid them out on top of spinach leaves. Then comes the rasp. Here is how to make it:

Ingredients

  • 50 g coconut flakes
  • 30 g sesame seeds

* Dry grill the coconut flakes and sesame seeds for about 10 minutes. When golden, remove. You can either use them warm or reserve for a cold dish. *