Misinterpretation as inspiration A lot of people think dreams and drugs involve some magical inspiration. I think otherwise. I rarely get inspired by dreams or drugs, but I have my own secret source of inspiration: mishearing other people. Somebody says something, I misinterpret it, and the misinterpretation is quite interesting – more interesting than anything I would have come up with on my own if asked to generate an interesting idea. Maybe it’s a clever joke or turn of phrase. Maybe it’s a neat idea. Sometimes I misunderstand people’s entire positions, and end up with positions much more interesting than the ones they were trying to push. Scott Alexander, Negative Creativity slatestarcodex.com Mondegreen mistakesinterestdrugsdreamscreativitymondegreens
Poetic drugs In the final chapters Bachelard lets slip (a confession really) how if he "were a psychiatrist," he would recommend a poem by Baudelaire to treat "anguish." His squabble then is not with the purpose but rather the approach of a still-young profession. And of course, why not treat the power of great poems as something akin to "virtual 'drugs'"? Mark Z. Danielewski, The Poetics of Space psychologypoetrypaindrugs
Doubling Obetrolling didn't make me self-conscious. But it did make me much more self-aware. If I was in a room, and had taken an Obetrol or two with a glass of water and they'd taken effect, I was now not only in the room, but I was aware that I was in the room. In fact, I remember I would often think, or say to myself, quietly but very clearly, 'I am in this room.' It's difficult to explain this. At the time, I called it 'doubling', but I'm still not entirely sure what I meant by this, nor why it seemed so profound and cool to not only be in a room but be totally aware that I was in the room. David Foster Wallace, The Pale King drugsattention
On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill