Soul Soup - Patient Creativity

May is about being patient, waiting for my veg to grow, waiting for the summer holidays and working my way through the ideas I had earlier in the year, turning up at the page. When inspiration seems hard to come by, or the process of creativity seems functional rather than inspired, it's good to shake things up a bit and play. This can feel pressurised and fraught with self doubt so I find cooking is a great way to shift me out of a slump. I gather and select and it's great to chuck out the recipes and follow my nose. Once nourished I can get back to the studio and try out some new ways of working. Sometimes the best food, like the best art is a result of a bit of experimentation. May - Blan

May - Patient Creativity

There is a lot of patience involved in making art. You start with a blank canvas, a new sketchbook, the inkling of an idea. Through you these ideas will grow and fruit. But creativity is rarely linear. It is about starting and starting over. Some things get put to one side as others are started afresh and reach fruition. Teaching workshops I am often helping others over their fears of getting art wrong. We talk about the fear of the white page, about quelling the voices in our heads that judge what we do, the marks we make. I don't think any human being can turn off these voices completely but in order to progress, to try, to fail, to start again we have to be prepared to turn down the volum

Soul Soup - Time to Grow

April was about taking the time to grow. And for me that meant indulging my wanderlust and travelling. Inspired by the beauty of Menorca, the food, the buildings, the sea I returned home refuelled and refreshed. Wanderlust Soup - inspired by paella glug of olive oil onion finely chopped 1 clove sinely chopped garlic red pepper finely chopped 500ml water 1 vegetable stock cube 1 tin chopped tomatoes 1 tsp turmeric 1 tsp smoked paprika 1 tsp mixed herbs 100g paella/risotto rice juice of a lemon handful chopped parsley sprigs of basil to garnish Heat the oil in a large saucepan. Gently soften the onion, garlic and peppers. Add 500 ml water and the stock cube. Add the tin of chopped tomatoes, tu

Helen Hallows


Nurturing Creativity since....

© 2009-2020 Helen Hallows


Nottingham, UK

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