The discoveries you make in the making Style is an expression of the interest you take in the making of every sentence. It emerges, almost without intent, from your engagement with each sentence. It's the discoveries you make in the making of the prose itself. Where ambiguity rules, there is no "style"—or anything else worth having. Pursue clarity instead. In the pursuit of clarity, style reveals itself. Verlyn Klinkenborg, Several Short Sentences About Writing The idea grows as they workFour principlesExpressing ideas helps to form them styleclaritymaking
Simple moments of clarity I have seen autistic children drawing at a terrific speed and I've always thought that my drawings should not be less rapid, because that speed gives them insignificance. In this speed lies their abandonment and it may cause them to be overlooked as mere doodles. However, I understand that they are like that pristine light that appears when they tell you that you have a tumour. In an instant, everything becomes clear and well-defined. All contours are cruelly illuminated as if it was worth taking a final look at the world. At such times, although the lines in the drawings clump into a skein of events that are indecipherable to ordinary mortals, they can be described in detail by the victim one by one. These are moments when weeds regain their nature as plants. Only now can I understand these drawings as simple moments of clarity. Smiljan Radić, Death at Home artclarity
Pellucidity A Definition www.thefreedictionary.com Free from obscurity and easy to understand; the comprehensibility of clear expression euphonyunderstandingthinkingclarity
The Chef Show: Wolfgang Puck A Series from The Chef Show by Jon Favreau, Roy Choi & Wolfgang Puck www.netflix.com If you can't beat the classics
If you can't beat the classics Choi: I love [this contemporary banana cream pie] because sometimes new presentations create that iconic or nostalgic thing, but then they don't taste like nostalgia. But this one tastes like a banana cream pie. Puck: So many young chefs today forget that food has to be delicious. If it's not delicious, why do it? If it's just interesting, you go once, that's it – "okay, I get it, but I don't want to go back." Choi: I hear you chef. That's what I teach my cooks. I say, "You can do anything you want, but if you can't beat a banana cream pie, then the banana cream pie still wins." In most cases they don't. They can't beat the original. foodnostalgiaprogress