My creative flame is like a low lit burner under a skillet on a stovetop...
Caroline Chambers joins Cave of the Heart and answers 5 questions on self-trust
Welcome to Cave of the Heart, an interview series where writers trust-fall into the depths of inner-knowing, creativity, and the craft of writing. Are you ready to get curious about the cultivation of self-trust, give a warm nod to our child selves, and celebrate inspiration in all forms? Come with us into the cave of the heart.
Describe the setting where you’re answering these questions.
Set the mood. Tell us where you’re answering these questions: the kitchen table, your desk, the car line at school? While you’re answering these questions, are you cooking anything fun? Reading something smutty?
My husband and I have a stern marriage rule: No computers in bed. Alas, he is out of town, so I am answering these questions from the comfort of my bed. My black labradoodle is asleep on my feet, I have a face mask on that’s tugging my skin so tight I can’t really move my face, and my babies are asleep.
It’s 10:20pm—a time that I am typically found click clacking away on my computer. ( I have three kids, ages 4, 3, and 1, and spending time with them while they’re awake is my priority, so work often gets pushed late into the night.) I did take a little work break tonight to finish book four of the Magnolia Parks series. To all of my fellow romance readers: I apologize for recommending these books, but also, you’re welcome.
Childhood
Q: Given a choice, were you the child who would run barefoot outside or were you inside reading?
Inside reading! I was always, always reading. My parents had portraits made of me and my siblings when we were ten years old, and in my portrait, the artist drew in a very subtle book on the blanket I’m sitting on. Apparently I couldn’t be bothered to put down my book when he came to take the photos, and I read during the entire session, so he asked my parents if he could paint it in as a nod to my love of books.
I distinctly remember getting the new Harry Potter book in the mail at sleepaway camp and completely ignoring all of my cabin mates and activities until I finished it. I’m still the same way: I read at least one book a week, and sometimes I get so wrapped up in it that I’ll wind up buying it on Audible and Kindle just so that I can continue reading it at all times, in all forms, never having to take a break. It’s an expensive habit that I try not to act upon often (but which the Magnolia Parks series absolutely required!!!).
Influences
Q: If you had to choose one person from your past that most influenced who you are today, who would that be and why? This can be a person from history, an animal, a fictitious character in a book, TV or movie.
Ina Garten! I vividly remember discovering the Food Network and her cooking show, Barefoot Contessa, when I was a junior in college. I’d seen it in passing before, but when I finally had my own TV and my own ability to record shows (oh, the days before streaming), I found myself rapt with Ina Garten. Her fabulous friends! Her dinner parties! Her gorgeous, but approachable food! I started cooking her recipes, hosting dinner parties, and finding the joy in cooking for the people you love.
Creative Spark
Q: What do you think about the concept of a “creative spark”? Is it something we all have access to?
I think spark makes it sound a bit too glamorous, like an out-of-a-movie moment where BAM, an incredible idea zaps into your brain, takes over your vision, blinds you with its brilliance. My creative flame is more like a low lit burner under a skillet on a stovetop. For the first ten minutes, you could touch the skillet and you’d just feel a bit of warmth. But after an hour, touch the skillet and it’s going to burn the shit out of you! My creativity needs time to warm up.
This summer, I was working on a cookbook, AKA developing tons of recipes in a very short timeline, plus maintaining my once weekly recipe subscription on Substack. By the time I submitted my final manuscript for the cookbook, my creativity wasn’t a low lit burner—the flame was out. And it wasn’t just that the pilot light was out, the gas line was off. Someone had forgotten to pay the gas bill!!! Did I take this analogy too far?
It took me several months to get my groove back. Starting a totally separate creative venture—a podcast that is not food focused—was what really inspired me to create and write recipes again. Everyone around me thought I was insane for adding more to my plate, but having the podcast as a creative outlet away from food has completely reinvigorated my culinary creativity.
When you’re stuck on an idea, in a creative rut, or having writer’s block, people always say “go talk a walk” or “get out and stop thinking about it for a while” but for me, it took really applying myself to something totally different to feel a passion for writing recipes again.
Writing Process
Q: Were there any habits or beliefs that you had to let go of in order to more deeply trust your writing process?
When I first got into the food writing game, I was trying so hard to be impressive and cool. I wanted my recipes to appear “chef-y” and hip. I was completely ignoring that my audience, mostly young moms, don’t give a damn about what’s cool. They just want it to taste really good, and be really easy. When I started writing more about hacks and tricks to make things go quicker, even if they aren’t the “correct” way to cook something, my recipes really took off.
Take a look at this risotto recipe I posted a few weeks ago—the comments section is FULL of haters telling me that I don’t know how to cook, that this isn’t risotto, that it’s a “traitorous” recipe and Italians everywhere are ashamed of me. This comment section would have killed my confidence four years ago. But now I know better—I have confidence in the way I write recipes, I know they work, are easier for people to cook, and taste delicious. I’m finally writing recipes the way that I actually cook, versus using the perfect, cooking school method.
Resources
Q: What’s your favorite quote on writing?
When I was stuck on a loop between steps 3 and 4 with my cookbook, I texted my best friend, an award-winning video journalist, and said “I hate my book.” She immediately texted me back this graphic, accompanied by a text that said, “you are not special, get in line.” I think about it anytime I’m in the “I’m shit” phase of writing and it really helps me to remember, OK, this is just a part of the process.
Up Next!
There’s a new resource for paid readers coming soon: The Writing Assignment Index, a place for readers on every spectrum of their Substack and writing journey. Whether you’re looking for essay topics to round out a newly launched newsletter or seeking life-stage or career-specific writing inspiration, this will be a boost for folks who are trying to bring their writing into the world.
Join Caroline in the comments today
What stood out most to me (Amanda) from Caroline’s interview was how she’s learned to handle online criticism. Do you have any questions for her about how to apply this to your own writing practice?
Is food ever an extension of your creative or writing practice? If so, tell us how (and what you’re cooking up next)!
Was there anything surprising about Caroline’s perspectives on the cave of the heart that stood out to you?
That graphic is EVERYTHING. I'm going to print it out and put copies of it everywhere.
OK I have another question (sorry not sorry).
What is your (and everybody’s!) go-to recipe to shake up their writing voices. I’ll share mine:
I love a decadent fried egg. In my cast iron pan I drizzle some avocado oil and slow cook the freshest egg I can find. I top it (while it cooks) with Himalayan pink salt, chopped chives and a dusting of white pepper.* Before serving with buttered sourdough, I put some fresh grated parmesan on top of the egg. You have NEVER known writing inspiration heaven like this. 🍳
*If you haven’t given white pepper
a try, I highly recommend. Also, it needs to be in a jar that has small openings so that it comes out like a true “dust.” I recently visited my aunt and uncle’s house and my aunt was adamant she didn’t like white pepper. And when I investigated this travesty, I discovered the lid to the white pepper was basically POURING onto the food. I would not like white pepper if this is how it was put on my food either.