I believe in being creative. It’s not just something that I want to do, but something that I insatiably crave. I make something almost daily. I believe that every person has the ability to be creative in some way. And that our creativity is what draws us out of ourselves. When I find myself in moments of personal crisis, I run to my projects and it’s creating that saves me, usually from myself. Life always flows out of being creative. And I think we all need life to flow through us, especially in crisis.

Sometimes creating is about the finished product, but its always about the process. Wrapping the yarn around the needle, methodically creating each stitch, sewing together tiny pieces of fabric to create a rich, colorful story, chopping vegetables and stirring together sauces, each stroke of the paint brush, each letter typed – its so easy to pour all of yourslef into each movement, to let your mind go blank and feel the rhythm, to have time to think but also be distracted, so profound and healing thoughts aren’t forced, but come to you as you stitch, chop, paint, type… create.

I’m reading the book Bittersweet by Shauna Niequist. She is talking about creating and she says we create because we were made to create.

“We were made to be the things that [God] is: forgivers, redeemers, second chance-givers, truth-tellers, hope-bringers. And we were certainly, absolutely made to be creators.”

That definitely explains this need I have. And the peace I find in Making. And the connection to God that I feel when I finish something and sit back and look at it and think, “wow, I made that.” And I think about how after he made us, even though he knew we were gonna mess it all up, and need him to come along and redeem us, he still sat back and said, “I made that. And it’s good.”

Pasta with arugula, sausage and fresh basil

Half pound of short pasta, such as penne
1 large, yellow summer squash, sliced into rounds
1/2 cup basil, sliced into thin ribbons
6 links Italian sausage, I prefer turkey
Olive oil
4 cloves garlic, peeled and sliced
Red pepper flakes
Ricotta cheese
Parmesan cheese
Arugula

Bring a large pot of water to boil, add the pasta and cook until al dente. In the last two minutes of cooking, add the summer squash. Drain, reserving 1 cup of pasta water.

Meanwhile grill the sausage until cooked thru and slice. Tent with foil to keep warm.
In a large skillet, heat 3-4 tbs olive oil. Add the garlic and red pepper flakes to taste. Once the oil is heated thru, turn off heat and add the pasta/squash, sausage and basil and stir until pasta is coated, adding pasta water as needed to reach desired consistency.

Serve pasta mixture on individual plates over a bed of arugula. Top with a dollop of ricotta, sprinkle of parmesan and extra red pepper flakes.