Dave Freer on making Sausages and writing. Typically to the point.
I’ve been making sausages for the better part of the morning. There is some pig that can’t easily become ham or bacon. As a wannabe writer: If you figure the cost of writer’s workshops or MFA degrees in creative writing… there’s a lot to be said for learning how to make sausages. At the end of the process you at least have sausages. And oddly you will have learned quite a lot of value, and some of it applies to writing as well as sausages.
To the sausage eater, well, a sausage is a sausage. Some better, some wurst, but a thing in itself. The eater probably doesn’t think too closely about what went into it. In the case of Dibbler’s sausages that is probably just as well, but it is almost certainly organic. And it probably helps to be drunk and have it with ketchup and mustard. Now isn’t…
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