for real, though, why do recipes consistently tell you to use less herbs and spices in than you should. fuck your “two cloves of garlic,” fuck your “half teaspoon of cinnamon,” and you can absolutely go to hell with your “dash of black pepper”
I’m pretty sure that the only time I’ve ever actually managed to overseason food was when working with balsamic vinegar, which is the most overpowering motherfucker of a sauce known to man
i appreciate the energy and anger in this post, which is righteous and just
I gotta admit, I see this around a lot, especially in more mature artists. We have a bunch of people going through that mentality, and the repercussions of the inferior-complex it instils once it festers.
It’s toxic.
It comes down to something as simple as rhetoric. Never judge yourself as an artist as being either “ good or bad “.
You can judge your art pieces as “ strong “ or “ less strong “, but I would never encourage anyone uses terms such as “ bad “, “ weak”, or in any way directly implying inferiority of their own art. Because once we get used to these kinds of terms we engrain it into your subconscious, and it will become problematic later.
There’s a couple of motivational posts here on the blog you can read for further advice: I‘ll link them beneath.
What is also important to remember is that age plays no significant role in the art world. You can be in your late sixties and still achieve great things artistically. It’s not a race.
Vincent Van Gogh had his first exhibit at age 37 and Louise Bourgeois didn’t have household-name success until her late seventies.
test 