Tweaking

When I was deciding or not whether to actually DO a blog--wait, back up--deciding whether or not if I had the faith in myself to do a blog--I wondered if there were "blog rules" out there.  Am I supposed to write everyday?  Am I supposed to write whenever the mood strikes? Should I be consistenly sticking with the topic that I chose for the blog?  Is it like calling in sick on a day when you don't blog?  So many questions.  All common sense, I realize, yet cerebrally, I probably want a small "rule" book.  But, just like when you leave the hospital with your newborn in your arms, you just make it up as you go along.   So that's what I'm doing.

I don't know yet how to add a photo in between or after a recipe I post.  I think it's the 'gadget' that you're supposed to click on in the template?  Probably.  I'll figure it out.  It's fun to figure this out.  (See?  I figured it out.)

So, I'm tweaking.  Been tweaking many things in my life as of late. 

In deep thought the other night, I was humbled by the experiences I have been blessed to have in my life.  I have been a 'jack of all trades master of none' kind of gal from the beginning.  I can pick things up easily and usually run with it.  I played piano, flute all through highschool, and beyond, and vocally I sang my way through countless musicals with my big mouth. I have been lucky to be around some wonderful chefs and people that think they are chefs, yet short order cooks. All lending me with some knowledge in their own way;  just some more sophisticated than others.  When I worked and spent some time in Lake Placid, a Russian couple; Dimitri and Galina took me under their wing and showed me knife techniques and opened my palate to the wonders of food that I never knew existed. And, you have started to hear about my grandmother, so countless times of watching her were the best education.   Other than that, I'm self taught.  I know what I enjoy.  If it weren't for the arthritis in my hands, I would have gone to culinary school.  Instead, I chose a first degree to be about interpreting for the deaf and my second degree to be in social work.  That has been my career for most of my adult life. I can parent educate most families with confidence and come home and enjoy something from the oven. 

Which brings me back to 'tweaking'.  Which leads me to think about peanut butter and jelly sandwiches.  (Where are you going with this, Kath?)  OK, so you know more about me. 

I have packed my children's lunches from the time they were in pre-school until now.  I love packing their lunches even when some adult mouths will say, "they are old enough to do it themselves!".  Nope.  I want to do it.  It lets them know I'm still mom and I love doing it.  My son Ethan is a little more adventurous in his palate and enjoys his peanut butter with banana or some fruit, or meat--without the peanut butter, etc.  My daughter Erin, however, hasn't budged until the last couple of years with her peanut butter sandwich.  It was just pb and j for the longest time.  Oh, but now...now, it's peanut butter and raisin or other dried fruit.  The smoothness of the peanut butter with the opposing textures of the driet fruit. Who could deny such joy!  Her sandwich has been 'tweaked'.  They are both simple.  They are both comfort. 

My sandwich memories started in elementary school when my mother would pack me cream cheese and grape jelly sandwiches.  I dreaded opening my lunchbox knowing what my eyes were to behold.  The jelly had started oozing out of the bread and the baggie was soggy with jelly.  I ate it.  Well, most of it.  Other times, with gusto, I was enthused by lebanon balonga (grew up in Pa. Dutch Country/ Pa) sandwiches or olive loaf.  Such sandwiches of the '60's, wouldn't you say?  I would be in awe of the kids that had just turkey or ham, but we also didn't have the money to spend.  Mom tweaked my sandwiches.  I am grateful for that.  To this day, they bring me comfort, although I cannot remember the last time I had any one of what I just listed. 

 What are your sandwich memories from childhood?  What do you like today? 

Today, give me avocado, some earthy bread, some sprouts, tomato, maybe some meat, what have you , and let me pile it high and bite into it with gusto.

I've been tweaked.
Kathy