I honestly never intended food to occupy so much of my creative work. Food-writing often seems about to plummet straight into sentimentality. I think food can be dangerous to write about because if you don't manage to mediate it somehow, it can be the worst sort of greeting card.

The daily writing practice is something I used to hear batted around a lot in writing workshops - which is probably why I dropped out of all the writing workshops. I wish I could take credit for innovating a new approach to writing, but the truth is that I've managed to write books despite myself. I'm lazy and ungovernable and undisciplined, but I do have a lot of anxiety about never amounting to anything and ending up as a bag lady.

If you only write for 15 minutes at a time, you can write a book and still have time for Legos.

For me, almost always, the answer was cake.

Every day I try to do some small thing connected to writing. Or I'll station myself at a café and try to hold myself captive with chocolate. I find that writers tend to be dismissive of small amounts of work or time, but they can actually add up. I've written several books in 15 minute increments.

If you silence yourself, if you try to be good, if you try to be polite, or toe a party line, you end up paying for that in the long run. You pay for it... with your homeland, or with your soul, or with your artistic vision.

As a literary device, sugar and pastry carried so many nuances - the sweetness of the past, the danger of overeating and addiction, the political and environmental devastation of plantations - it was just what a book needed.