Writer Jennifer Weiner published an essay in Publishers Weekly called “Deconstructing ‘I Wrote a Thing.’“ Talking about the way women often share their work online by prefacing it with “I wrote a thing…,” it’s a lot like my own internal monologue. She writes, in part:
I wrote a thing employs the funny, ironic, humblebrag shorthand that is common across social media, but it also evokes a familiar posture: that of a woman trying to make herself as small as possible—a woman standing with her head down and her chin tucked against her chest, hands clasped behind her back, and toe twirling in the dirt, saying, “Oh, this little heap of words here? It was nothing. No big deal. Just, you know, a thing! So maybe read it? Or don’t! Whatever!”
There is nothing more familiar to me than this image she describes, one of a woman attempting to make herself seem humble, self-deprecating, unworthy of attention. I’m as guilty of this as I could be. “I’m doing a little storytelling thing,” I mentioned half-heartedly on my Facebook wall, just once before the event for which I was hand-picked, invited only after the producer had seen me tell stories on stage several times before. It was, if not a BIG deal, at least a medium deal. Still, I didn’t know how to say that aloud or in writing without sounding arrogant, so I didn’t say it at all.
The same thing — or worse — has happened when I’ve published essays. Here on this web site, I add the links to my “Published” page here and on my author site, and I share them on Twitter, where I have a lovely following of strangers and where almost none of my friends know I have an active account. To strangers — and especially to any agents or publishers who might stumble across me — I’m happy to be publicly proud of my work. To the people who know me for real, my constant fear is that they will look at the link and think: “Debi? Really? She’s Sammi’s mom, right? How did SHE get something published there? Maybe she knows someone…”
And, of course, that’s ridiculous. But that’s how imposter syndrome works. Continue Reading…
Someday, they tell me, the midwest will begin summer. For now, we’re in what I imagine mid-spring Seattle is like, with buckets of rain and temperatures in the hoodie-and-jeans range. However, I’ve lived in the midwest for decades now, and I know that we’ll go right from this to scorching summer. As soon as the cottonwood fluff clears from the air and my lungs calm down, I’ll be back outside, running along the lakefront, the same routes that have taken me out of my worries and onto another spiritual plane for the last eight years.
Moving my body in the early mornings past gardens and parks and not-yet-open cafes has always been a salve for me. I often say that I don’t like running but I like having run, but that’s not entirely true; I also like seeing and feeling the world on my own feet and at my own pace, alone, in the quiet.
But sometimes it’s too quiet. And sometimes it’s too early to listen to Salt-n-Pepa. That’s when I find podcasts to be just the thing. Continue Reading…
My kitchen used to be a prison, and now it’s a sanctuary.
In the early years of my younger daughter’s life, she had to follow a series of complicated medically prescribed diets that left me frantic for recipes and alternative products. The kitchen was the battlefield where I wrestled gluten-free starches and egg substitutes and strange milk alternatives into breakfast, lunch, and dinner. It was where I brought many times the normal grocery budget for one year, and a head-scratching selection of 1980s diet foods for one terrible spring. That kitchen held the answer as to whether my daughter would eat well or starve. It was where I gave up me for her.
But something happened once she was well, and eating normally, and it happened to both of us.
After a while, I missed the thrill of the battlefield. I missed the puzzle of ingredients that I could assemble into a picture that made sense. I missed using my skills. I began, over the years that followed, to love my kitchen. When I cook or bake something delicious and beautiful, I feel a sense of accomplishment that is, finally, not also connected to fear of what might have happened if I failed. When I’m doing it, I am both energized and peaceful. I’m now grateful to be in my kitchen. Continue Reading…