
“Taste and see that the LORD is good!” Psalm 34:8 reminds us not only is the LORD good, but “happy are those who take refuge in him.” If we make our home with god, if we desire unity with god in all our doings, as well as our comings and goings, we will find happiness. Happiness isn’t in the wealth or success of this world, but in our alignment with the life and being of god.
If we want to get into our art, to become one with beauty, we need to experience our subjects first hand. The more we can identify with the subject means the more we get out of our own selves. Learning to empty our minds of our own lives’ daily concerns will let us become more responsive to whatever subject we are painting on a certain day.

We experience life through our five senses: sight, touch, hearing, smell, and taste. Sometimes we have so many thoughts running through our minds, we’re almost numb to the sensual world. Sunsets happen every evening, but too often we never notice them unless we’re on vacation. We snack and graze all day long, so our appetites are often dulled for a meal. The edge of hunger can sharpen one’s taste buds so an ordinary meal tastes like a banquet. Many of us live in highly saturated lighted urban environments so we never see the Milky Way or the planets journey across the night sky.

As one who has traveled from the Dallas megalopolis to the countryside, when I first came to Arkansas I almost drove off a twisting back road one dark night. I came around a curve and confronted the largest full moon I’d ever seen in my life rising up between an opening in the pine trees. I was certain this road was a straight shot into that moon and I was not long for this world. Or perhaps I have an overactive imagination, for when I was a child on late night travels home, the dark woods we would pass held all sorts of strange and dangerous creatures.

Robert Seydel, “Rare/Hare Leap” from “Book of Ruth” (Siglio, 2011) (courtesy Siglio and the Estate of Robert Seydel)
Our imaginations are enriched by our “salient experiences.” I found this very fancy word when I followed an internet rabbit trail on how the senses can enrich our imaginations. Salient comes from the Latin verb salire to leap; akin to Greek hallesthai to leap. The form in English is the present participle of salire to leap, which in Latin is salient-, saliens. When we see an extraordinary sight, our heart leaps within us. More often than not, today our cell phones will rise to capture this special moment.
I recently ate a slice of German chocolate cake from a local bakery. It was so delicious, I sang with every bite. I was among friends, and they were amused.
“How long has it been since you’ve had cake, Cornelia?”

“A long time! And this cake is extraordinary! Great crumb, moist, dark chocolate, and not overly sweet.”
My friend said, “Kroger and I slaved all day over a hot stove to get it here.”
“You did well to make sure Kroger was on top of their game. I vote for this cake to visit us again.
It was a salient moment for my tastebuds. Also, food tastes better when eaten with friends.
As we get older, we may face several problems. We may have had so many experiences, we’re not able to choose one to paint, or in a worse case, we lose our memories all together. An interesting area of research is the relationship of food and creativity. Researchers from the Aarhus University in Denmark have made the following proposal:
“If creativity is based on the process of discovering heretofore unknown links between different areas/sensory attributes, then consuming food that offers more sensorial experiences should give more opportunities for inspiration.”
Creative people are those who able to devise multiple solutions for a given problem, rather than a single solution. The common saying, “to a person with a hammer, everything looks like a nail,” doesn’t apply to them. They carry an entire toolkit on their pickup trucks, even if they ride a bicycle. These will be the people who come up with the most answers for “how many uses can you find for a brick.” They are the ones who will bring the Apollo astronauts safely home with spit, baling wire, and duct tape. Who said engineers were boring?

The Danish scientists’ research has shown that sensory information from all sensory modalities can boost creativity in different ways: emotion modulation, priming with creativity or related concepts, and helping people find unexpected connections. They believe multi-sensory experiences have the potential to change the way we think. Unfortunately, there has been a dearth of research on the creativity boosting potential of eating, one of humanity’s most multi-sensory daily activities.
The authors, guided by previous research, have made recommendations/suggestions for ways in which what we eat, where we eat, and how we eat can induce greater creativity (Table 2). Moreover, the potential to increase creativity via our eating experiences has major implications for the workplace and home. Therefore, they conclude this is an exciting area of interdisciplinary research deserving of future attention. (The paper link is below)

To test out this premise on National Pie Day, of course I had to bake a pie for Art Class. Of course, we must have a pie to touch, smell, taste, see, and hear (the smacking of lips is one of the signs of joy) as we consume pieces of pie. To get into our subject matter, we must become “one with the pie,” as “we will be what we eat!” This last is a truism, for the pie will become us, eventually, even as we consume the pie. We don’t have to eat the whole pie, but a slice is enough to know and experience the pie.

This is what the Zen master Thich Nhat Hahn called “interbeing.” The apple, cranberry, wheat, and other ingredients once received the nurturing sun, water, and fertilizer. They took in these elements, transformed them, and then became nourishment for our bodies. When we consumed these in the form of crust and pie filling, they nourished our bodies. As a result, we too are now not only “one with the pie,” but we are also “one with the nature and the people who brought the various elements together.”

What thoughts do we have when we eat pie:
Will I get fat? Are others hungry? Is there pie in heaven?
Do I have to give up pie for Lent?
Can I eat dessert first? Do I eat to ease my pain?
Do I remember the farmer, the miller, the sugar cane cutter, the grocer, the baker, or God’s provision when I eat pie?
Once we rid our minds of these pressing issues, we can then enjoy the sights of the colors, the textures, the aromas, and savor the tastes. If we gobble down our food like a starving dog, our senses never have the opportunity to register any joy or pleasure. Also, my physician father often reminded me, “Masticate! Masticate! Remember, digestion begins in the mouth.” He loved to use his medical school Latin. Chewing food well does prepare it for the stomach, and we will be satisfied with less because our satiety point comes at around 20 minutes after the start of a meal.

Some of us may think we don’t have a creative bone in our bodies. This is not so. We are born to create because we are made in the image of a creating God. Many of us have been trained to color only inside the lines or to do only what others approve of. This squelches the creative spirit of a child and the inner child of the adults we become in later life. Picasso once said he only became a true artist once he remembered how to create as if he were a child.
Sally Mann, photographer, artist and author of Art Work: On the Creative Life said,
“Creativity is not, in the end, about camera equipment, or about whether you choose to draw on wove or laid paper. Those questions are important. But art draws on something deeper and more elusive. Within each of us is a precisely tuned and personalized sphere of receptivity — think of it as a magnetic field — whose unique settings have been determined by our own life experiences.”
Our class time on the Friday before the storm became a fellowship time. Half of us were working elsewhere, some of us were taking care of church business before the expected blizzard, and one of our prodigals had returned. Eating pie and being present for one another was performance art at its finest. We were present in the moment and savored the pie flavors, the crunches of the crusts and the sweet apple contrasts with the tart cranberries before the giddiness of the anticipated storm took over our lives once again.

In my ministry training sessions, I learned about the “non anxious presence.” Edwin Friedman, who also authored Generation to Generation, a family systems therapy book, wrote about the courage of leaders in crisis times such as ours. If we can be the quiet center when everyone else is going crazy and choosing up sides, then we are the non anxious presence the moment calls for. Often doing is less important than being. I didn’t learn this truth until I’d been in ministry for five or six years. Of course, if there’s pie, sitting and savoring mouthfuls and morsels is a much easier choice than scurrying and scampering like a scatter brained squirrel.

The projected 17 inches of snow never arrived, but six inches of sleet and snow did come to visit. Old Ben Franklin rehashed a 16th CE quote from John Lyly’s work, Euphues—the Anatomy of Wit: “Fish and guests in three days are stale.” These iced over roads are as fish to me now. I ready for them to pack their bags and leave. I would evict this frigid weather but I can’t get up my hill to the exit of our property, nor can I trust the ice slick hill which ends at the highway intersection.
I have taken this event as a sign from God I should clean out whatever is in my fridge. Therefore, I have an opportunity to be creative and make hearty soups. When I tire of one, I can freeze the remainder for the rest of the winter. Resilient people keep this principle from Romans 8:28 in mind:
“We know that all things work together for good for those who love God, who are called according to his purpose.”
Not just good things work together for those who love God—that’s prosperity religion. Even when things seem to be bad at first, God can use them to bring about good into a broken and fallen world. This is true religion, for those who have hope in God’s power and grace, more than our own goodness or busyness. I have attached the pie recipe below. There’s no shame if you want to use store bought crusts or if you want to vary the fruits. We might be in for another cold spell. And why not try your hand at pie?
Joy, peace, hot chocolate, and pie for breakfast,
Cornie
Can Eating Make Us More Creative? A Multi-sensory Perspective
https://www.mdpi.com/2304-8158/10/2/469
Does it really take 20 minutes to realize you’re full? | Live Science
https://www.livescience.com/health/food-diet/does-it-really-take-20-minutes-to-realize-youre-full
Sally Mann, photographer, artist and author of Art Work: On the Creative Life
The Truth About Ben Franklin’s Epigrams
MASTICATE: Late Latin masticatus, past participle of masticare, from Greek mastichan to gnash the teeth; akin to Greek masasthai to chew — more at mandible: Middle English, from Late Latin mandibula, from Latin mandere to chew; probably akin to Greek masasthai to chew
RECIPE FOR a Cranberry Apple Pie
Make a double pie crust:
Sift together into a large bowl:
1 1/4 cups whole wheat flour
1 1/4 cups almond flour
1 tsp salt
10 tablespoons of cold vegetable shortening
10 Tablespoons of unsalted butter (142 grams)
4 Tablespoons of ice water
Add in the 10 tablespoons of cold vegetable shortening until the mixture is the texture of coarse sand. (46 grams)
Cut 10 Tablespoons of unsalted butter, very cold, cut into 1/2 inch cubes. Work butter into flour mix with fork, pastry cutter or clean fingers. Uneven size is okay here because this makes a flaky crust.
Drizzle 4 Tablespoons of ice water (57 grams) over flour mixture and toss to combine. Add enough water, tablespoon by tablespoon, to make the dough into a whole mass. Kneading too much will toughen the crust.
NOTE—DO NOT FORGET THIS STEP—
Lay out a piece of parchment paper and transfer the dough ball to it. Press the dough into a rough rectangle. Fold the dough into thirds, like a letter going into a short envelope. Wet any dry areas, press and fold again until all the dough pieces are incorporated. This creates more layers. Then divide dough in half for the 2 crusts.
Shape the half dough into a rough disk. Put the dough into a plastic bag and chill in fridge for 30 minutes. Also overnight is OK. Can also be frozen for 2 months.
When ready to cook, preheat oven to 350 F.
Roll out the dough on parchment paper, place pie pan on top. Take extra parchment paper over the back of pan, and turn the whole over. Press dough into pan, and remove the parchment. Trim edges, fix tears. Bake at 350 F for 15 minutes to set dough for quiche or a filled pie that needs to bake some more.
FILLING:
Slice 4-5 medium apples about 1/8-inch to 1/4-inch thick.
Toss them in a large bowl with
2 cups cranberries,
1/4 Splenda,
1/2 cup brown sugar,
2 Tbs cornstarch, and
2 tsp cinnamon.
Squeeze 2 Tablespoons orange juice over this and toss.
Let the filling sit for 15 minutes to draw out some of the juices from the fruit.
Preheat oven to 400F.
If the fruit is extra juicy, you can discard some of the liquid or add an extra tablespoon or two of flour or cornstarch to help thicken the pie.
Roll out the bottom crust on a floured surface, then transfer it to your pie plate. Arrange your slices and cranberries on top.
Dot with 2 Tbs small cubes of butter.
Roll out top crust. Lay on top and cut vents. Or make a lattice crust which is a natural venting method.
Brush tip with an egg wash and dust with sugar.
Cook at 400 F for 20 minutes on a lower rack on a baking pan to catch any errant drips.
Without removing pie from oven, decrease the baking temperature to 350°F and continue baking another 40-50 minutes, until the crust is golden brown and the filling is bubbling. You may need to use a pie crust shield to protect the edges from browning too much.
Remove from oven and allow to cool for 3-4 hours at room temperature before slicing. Filling will thicken as it cools.
Enjoy!



































































































