Quotes About Creativity

We want to set aside time for our creative work, but we feel we SHOULD do something else instead ... the Great Creator has gifted us with creativity. Our gift back is our use of it.

François Truffaut contended that critics were themselves blocked directors, as he had been when he was a critic.

An act of art needs time to mature. Judged early, it may be judged incorrectly.

took pen to page, praying for guidance.

I took pen to page, praying for guidance.

the crazymakers in your life share certain destructive patterns that make them poisonous for any sustained creative work.

Remember that it is far harder and more painful to be a blocked artist than it is to do the work.

Creativity requires action, and part of that action must be physical.

tu artista es un niño y necesita alimentarse.

One of the great misconceptions about the artistic life is that it entails great swathes of aimlessness. The truth is that a creative life involves great swathes of attention. Attention is a way to connect and survive.

I learned to get out of the way and let that creative force work through me.

By being willing to be a bad artist, you have a chance to be an artist, and perhaps, over time, a very good one.

Por qué todos deberíamos usar nuestros poderes creativos...? Porque no hay nada que haga que la gente sea tan generosa, feliz, vital, audaz y compasiva, tan indiferente a las peleas y a la acumulación de objetos y de dinero». BRENDA UELAND

There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.

I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.

When I wasn't at school, I was experimenting at home, and became a bit of a Mad Scientist. I did hours of research on mayonnaise, for instance, and though no one else seemed to care about it, I thought it was utterly fascinating....By the end of my research, I believe, I had written more on the subject of mayonnaise than anyone in history.

Good french cooking cannot be produced by a zombie cook.

I discovered that when one follows the artist's eye one sees unexpected treasures in so many seemingly ordinary scenes.

I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals.

If it weren't for Julia Child, I might never have moved past brown rice and tofu. Worse, I might still be afraid of being less than perfect.

the servantless American cook who enjoyed producing something wonderful to eat—would feel the same way.

Before heading back up the road, she had turned for a moment toward the sea. In the late afternoon light, the water was gray wrinkled with orange. Tiger water, she called it when it looked like that. Rhino water was smooth and leaden, dull as smoke. But her favorite was polar bear water, when the moon hung low and large, as if too heavy to rise very high, and scattered great radiant patches, like ice floes, across a dark blue ocean.

Greenie had brought together ingredients for cherry bread. It was a variation on Irish soda bread, baked in a cast-iron skillet with dried cherries and pepitas instead of raisins and caraway seeds. At lunch, she would serve it with a spinach gorgonzola salad (the dressing sweet, to appease Ray) and a veal roast studded, porcupine fashion, with long, thin slivers of garlic, ginger, and chili pepper.

the monotony of quiet creativity, imagination fueled by routine and isolation