the state or quality of being creative.
the ability to transcend traditional ideas, rules, patterns, relationships, or the like, and to create meaningful new ideas, forms, methods, interpretations, etc.; originality, progressiveness, or imagination: the need for creativity in modern industry; creativity in the performing arts.
the process by which one utilizes creative ability: Extensive reading stimulated her creativity.
|Add plywood, broken tiles, old plates|
|Take one old iron table - no top|
To me, being creative is a large part of what makes life worth living. You might even say that creativity is one of life's main ingredients. So today I want you to consider creativity and all of its beneficial nutrients. Letting curiosity lead you to new places and experiences. Being as conventional or inventive as you want to be. Expressing your desire to transform or transcend. To plan or not to plan - the choice is ultimately yours.
While it's been said that we live in a culture that doesn't encourage adults to be creative unless it looks like we are going to make money at it, I say that you can't put a dollar value on the rewards of making something with your own hands. Be open and aware of everything in your sphere of influence. Take an idea and turn it into a story. Take some broken tiles and turn them into a tabletop for your patio. Take great ingredients and crEATate a great recipe. Invent, experiment, and let what inspires you lead the way.
Amanida de Papa
(Catalan translation for potato salad, inspired by Spanish tapas)
12 Melissa's Dutch Yellow Potatoes, cut in half
2 Melissa's Piquillo de pimentos, chopped
1 1/2 Tbsp. minced shallots
1 Tbsp. chopped fresh parsley
1/3 cup saffron aioli:
8 saffron threads
1 tsp. hot water
1/3 cup mayo
1 garlic clove, minced
1/2 tsp. Dijon mustard
1 tsp. extra virgin olive oil
1/2 tsp. fresh lemon juice
salt & fresh black pepper
For the aioli, crush the saffron threads into a teaspoon of hot water in a small bowl. Let stand for 5 minutes.
Combine the mayo, garlic, mustard, oil, and lemon in a bowl. Season with s&p. Add the saffron mixture and blend again. Season to taste.
For the salad, boil or steam the potatoes until tender, about 10 minutes. Let cool enough to handle then cut the potatoes into cubes. Add the potato cubes into a bowl then add the pimentos, shallots, and parsley. Spoon the saffron aioli over the salad and toss to combine. Season to taste. Serve at room temp or chilled.