Hello Folks. It’s been a while, and you are not caught up on my life. To ease your anxiety, here I am. Don’t you love me?
It’s been a relaxing and, well, inspiring few weeks. The last semester of my Divinity School career began last Monday (a whole 8 days ago…), and already things are off to a swift start. I usually reserve my “snowball-rolling-down-a-hill” analogy for coursework until after Easter break, but this time, it’s already begun. This will be a rough and rowdy semester.
But I won’t bore you with the details. At least, not the details you might want. Instead, I will captivate you with the otherwise unnecessary details: those tidbits that may not mean much at first, but are more and more important the more you consider them.
Case in point: garlic. Do you like the smell of garlic? Well, if you’re human, of course you do. Who am I kidding? But not many people like the smell of garlic that lingers on their fingers after mincing a clove or two. Me? I can’t get enough of it. Over my three-week winter break, I cooked so much with garlic, my fingers perpetually had that sharp, sweet, almost rotting flavor of garlic. Every morning, I would wash my face and revel in the slightly off smell of garlic on my hands. It may be strange, but I grew to love that smell in a relatively short period of time. It reminded me of the nourishment that my hands had a part in providing, and excited the promise of as-yet-untried recipes. I get the same way about rosemary (did you know I have sprigs of fresh–now dried–rosemary above my car vents? The smell gets into the fabric of the car, and I can’t help but be happy when I start my defrost).
So, as it turns out, the small details–like the smell of garlic–make a huge difference. Memory, promise, care, love, and excitement… all rolled up into one tidbit.
Some other tidbits? I cannot help but buy canned vegetables in twos. I have a glass jar of wasabi peas on my desk. I listen to NPR on the drive to and from school (in fact, I know no other radio station in this town). On long drives, I often prop my left knee on the driver’s side door. A favorite go-to dinner? Peas and corn.
I’ll save the rest for later.