Writing a Memoir, Writing a Biography | Write Your Memoir

I used to think memoir consists of three things: (1) writing, (2) in the first person, (3) about a thin slice of a person’s life. “The reader doesn’t want the whole iceberg, just the tip,” to paraphrase Russell Baker.

Now I realize memoir is much broader. First of all, you have a lot of other objectives–besides the act of writing itself–when you create memoirs. You want to: 

• record family stories
• research family history
• find lost relatives
• socialize with lost relatives once you've found them
• discover your DNA
• collect and preserve family data
• get over something traumatic
• tell the story behind a family memento
• create personal documents (video, audio, shadow boxes, etc.)
• get rid of something heavy which you've been carrying around (secret, imposition, demand)
• catalogue, organize, and archive family documents, photos, and memorabilia
• take the sting out of something painful
• save and identify family heirlooms
• capture family information that would otherwise be lost.

I now have a working definition of memoir which is much more broad. Memoir is the communication of what you want to remember and what you want to be remembered. Which leads me to two more points. First, you can get really creative and use any of the following as the basis of a memoir:  

• letters you quote
• recipes
• random memories
• your hopes for the future
• a secret you no longer want to keep
• family sayings
• something that always got on your last nerve
• a mystery you never figured out
• funny family anecdotes
• what you want your legacy to be
• describing what’s going on in an iconic family photo
• a list of your favorite things and why
• describing how you got around a long time ago
• how a business used to make money
• your worst vacation
• how you kept the house cool in the summer
• the most expensive thing you ever bought
• a portrait of a relative using your five senses (see, hear, feel, taste, smell).

Second point. You don’t have to write at all. Lots of your "stuff" can be turned into a memoir:    

• Photographs
• Video
• Audio
• What things cost
• Collages
• Political buttons and pins
• Jewelry
• Fabrics
• A telephone bill
• “Shrines” you create
• Scrapbooks
• Songs
• Guns
• Music
• Portraits
• Paintings
• Statues
• Pottery
• Drawings
• Furniture
• Clothing
• Games
• Puzzles
• Tools
• Maps
• Drawings
• Self-portraits

Even a packing list from 50 years ago could be the basis for a great memoir. So, I ask you:

• What do you want to remember?
• What do you want others to remember?

Tell me about the memoir you create. Send me a photo.

Tom Jewett, my younger brother, builds and flies airplanes. Tom is a lifelong aviation expert-amateur. When he was a little boy, he told Mother he wanted to learn how to read in order to build model airplanes. He went on to earn an aeronautical engineering degree from Purdue. In the photo above, he’s at Centennial Airport in Colorado, showing off the upgrades he recently completed in his Long EZ. Tom has an April birthday. On his birthday, he always has Ton Cake, his favorite. Here is Tom’s recipe memoir about Ton Cake:

Ton Cake Recipe Memoir by Tom Jewett

Here’s another recipe memoir. Lucinda was my grandmother’s grandmother, so her recipe for ginger cookies is probably the oldest family heirloom we have. I made these cookies one Thanksgiving. In spite of the fact that they are not as rich as the cookies we are used to eating today, the high school kids gobbled them up. Lucinda Frances (Locke) Mock lived from 1846 to 1940.

Lucinda Mock’s Ginger Cookie Recipe by Martha Jewett

Recipe memoirs are fun to share. I wrote one about my Grandmother Jewett and her Quick Chocolate Cookies. Grandmother Jewett used to pick up my cousins Clay and Kurt after school in Sonoita, AZ, in her Chevy Coupe, and take them to choir practice at the Patagonia Methodist Church, about 12 miles away. Grandmother Jewett was the church choir director and accompanist. The boys were allowed to each have just one cookie when they got off the bus. They always tried to pick the biggest one in the tin. The rest of the cookies were for the choir. I made the cookies for Clay and his partner, Joyce Bilodea, when they came to visit. Clay said they were true to the taste he remembered from childhood.

Take a look and get some ideas. Let me know how your recipe memoir works out.

Helen Jewett’s Quick Chocolate Cookies by Martha Jewett

Selecting food as a memoir topic is always a good way to get un-stuck if you are stuck. Food looms large in our childhood memories and brings back so many associations. For example, I always think of Mom when I see a lima bean. She cooked them until their insides were sawdust. I wrapped them in my napkin. I stuffed the napkin into the top of the table leg. At the top, just under the table, the leg attached to the table with three prongs, making a little nest. I got away with disposing of the lima beans that way for awhile. But my brother, Tom, wasn’t as lucky. He says he dumped his lima beans down the garbage disposal, but Mom found out and served them to him again the next day. 

In “Hungry Men” in the November 9, 2009, issue of Fortune, Daniel Okrent reviews just-released food memoirs by two “world-class eaters.” The books are: Eating by Jason Epstein and Far Flung and Well Fed by R. W. Apple, Jr. (FYI: Neither author has a website. R. W. Apple, Jr. died in 2006.) Check out the titles at your local online or bricks-and-mortar bookstore.

Epstein and Apple apparently had refined palates and enjoyed fine meals. In contrast, the stories (and memories) in my “recipe memoirs” are often better than the food. One of my favorite recipe memoirs is “How Train Wreck Got Its Name.”

What follows is a recipe memoir I have shared with my family, which always brings lots of smiles.

How Train Wreck Got Its Name

My mother, Mary Jewett, used to make a macaroni casserole we called Train Wreck. I thought it was Tom, my little brother, who gave Train Wreck its name. But Tom says Mom always credited George C. Papanicolaou.

George was a Union College student from Greece, who  lived with us at 3 Douglas Road in Schenectady, NY, our home from 1962-1965. George had the third-floor room with the Palladian windows under the front gable. George is now a math professor at Stanford. As Mom told it, George bounded down into the kitchen, looked in the pot on the stove, and said, “Mrs. Jewett, that looks like a train wreck!” To complicate matters, Aunt Ellie (Mom’s sister-in-law, Ellie Jewett) says, no, it was her son, Rick, who christened Train Wreck.

Train Wreck has many variations and names, including American Chop Suey and Hungarian Goulash. Here’s my recipe.

TRAIN WRECK

1. 1 lb. ground beef

2. 2 T oil

3. 1 onion, finely chopped (or more to taste)

4. 1-2 cloves garlic, finely chopped (or more to taste)

5. Other spices. I buy from Penzeys: Penzey’s Italian Herb Mix (1 T),  Penzey’s Granulated Garlic Powder (2 T), Penzey’s Onion Powder (2 T), and Penzey’s Bay Leaf Seasonings (2 t); sugar (2 t); 1 bay leaf (remove before serving); and salt & pepper.

6. 1 26.5-oz. can or  26-oz. jar of spaghetti sauce

7. 1 28-oz. can crushed tomatoes

8. 1 16-oz. box macaroni, cooked al dente and drained (I like shells)

Cook beef, drain fat, and set aside. Simmer items # 2-5 until onions are soft. Add water as needed. The longer you simmer this before adding the rest of the ingredients, the better it tastes. Add the meat and items # 6-7 and simmer at least 10 minutes. Add item # 8. Correct seasoning.

Do you have a food memories that would make a good memoir? Let me know.