It has recently come to my attention that I may no longer be the “spring chicken” I once was. Not that I am that far out of the woods mind you, but my new venture has proven a bit more of a challenge both physically and mentally than I had previously envisioned. Along with my first month of learning’s came sore feet, sweaty palms, and a surprising amount of blushing! Thankfully my digits are all still accounted for, but I have had a couple minor burns and a fight with the edging on the foil box that sadly I lost.
Further, I have had occasion to stutter as well as be at a total loss for words when asked simple kitchen questions. And yes if truth be told there may have been a tear or two shed in the walk in cooler. Learning something new every day isn’t as easy as it once was. As kids we can make mistakes and bounce back without missing a beat. Still, I have had such an amazing ride already; makes it hard to wipe the silly grin from my face. New techniques, kitchen tricks and a good friendly banter between co-workers is a great day in my book.
The conversations I have in my head often start something like, “Whatever you do, don’t screw things up”. Which, of course, inevitably means I will do just that. It’s ironic the pressure you can put on yourself to achieve some sort of instant perfection; as if that were possible to begin with. The words “there is nothing to fear but fear itself” come to mind. Isn’t that why I came here in the first place? To learn, have some fun, broaden my horizons and yes, possibly screw up once in a while? Well, OK maybe once a day! That is why we call it learning after all. And there’s a well known euphemism that says we learn best from our mistakes. So maybe we go ahead, throw caution to the wind and try a new approach. And if I muck it up, hopefully its not beyond repair or salvage but even so c’est la vie right?
Wisdom, after all, comes with time and experience. It is obviously time for me to step out of the way, well, of myself. Stop over thinking and just trust the process. Its funny how things can flow so much better when you stop fighting so bloody hard. So to you, my previous all knowing spring chicken, I say this. You would be delicious rubbed with a Tuscan salt blend, stuffed with fresh rosemary and roasted to a crispy, golden perfection. Bon appétit!!
Katie B, Sent from my Kindle Fire