Lo tome prestado del buen CG Campillo y aplica a todas las actividades creativas

if it doesn’t come bursting out of you
in spite of everything,
don’t do it.
unless it comes unasked out of your
heart and your mind and your mouth
and your gut,
don’t do it.
if you have to sit for hours
staring at your computer screen
or hunched over your
typewriter
searching for words,
don’t do it.
if you’re doing it for money or
fame,
don’t do it.
if you’re doing it because you want
women in your bed,
don’t do it.
if you have to sit there and
rewrite it again and again,
don’t do it.
if it’s hard work just thinking about doing it,
don’t do it.
if you’re trying to write like somebody
else,
forget about it.

if you have to wait for it to roar out of
you,
then wait patiently.
if it never does roar out of you,
do something else.

if you first have to read it to your wife
or your girlfriend or your boyfriend
or your parents or to anybody at all,
you’re not ready.

don’t be like so many writers,
don’t be like so many thousands of
people who call themselves writers,
don’t be dull and boring and
pretentious, don’t be consumed with self-
love.
the libraries of the world have
yawned themselves to
sleep
over your kind.
don’t add to that.
don’t do it.
unless it comes out of
your soul like a rocket,
unless being still would
drive you to madness or
suicide or murder,
don’t do it.
unless the sun inside you is
burning your gut,
don’t do it.

when it is truly time,
and if you have been chosen,
it will do it by
itself and it will keep on doing it
until you die or it dies in you.

there is no other way.

and there never was.

”
—

Charles Bukowski answers the question “so you want to be a writer?”

Primer descubrimiento via Bloggies y abriendo una nueva categoria “cocina”

For us, the sensual experience is an ethereal one, where food is an intimate subject we approach with utmost sincerity; but the sensuality is equally an intellectual pursuit — the why behind the rapture.

Rather than spotlight the trendy, we are focusing on the roots of cuisine itself, and celebrating the art of experiencing food and wine via the senses — in cooking, in tasting, and in understanding. In short, we are food philosophers.

The Gilded Fork January 2006 – Coffee and Chocolate. Redefined.

Y no puedo esperar a que publiquen la receta de mole que es parte de Savory Chocolate Creations de La Chef Melissa De Leòn de The Cooking Diva que tambien esta nominada para los Bloggies.

via The Cooking Diva Blog: Original Tropical Creations & Cooking Adventures by Chef Melissa De Leon