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Ponderation
May. 17th, 2011 06:33 pmIt is a word. I looked it up.
Anyway, this past Sunday I spent the bulk of the day catching up with laundry and making pot roast (parmesan/garlic/chive mashed taters on the side), with the Travel Channel playing in the background. They played episodes of No Reservations all day, with Anthony Bourdain traveling from Chile to Panama to LA to the PacNorWest.
I took a break to watch the PacNorWest segment because it's a favorite part of the country, and I was very glad I did. Most of you have probably heard of Mario Batali, chef/Iron Chef/cookware guy. Turns out that the food stuff runs in the family. His grandfather opened the first Italian food import in Seattle in 1903, and his father retired from his career as a Process Control Engineer at Boeing, went to Italy for 2 years to learn how to cure meats, then returned to Seattle to open a store named Salumi.
It is apparently quite well thought of.
I just thought that was the coolest thing ever. To work the bulk of your young/middle-aged life at one thing, then go on to study something else, something you love, and make it your life's work. The difference between aging and growing old.
I haven't been able to stop thinking about that segment. The idea that growth and learning don't have to end. I know that isn't news to a lot of folks here, but it gave me a boost when I needed it. I want to be so daring in my 50s, my 60s, and G*d willing, beyond. I want to be Carol Emshwiller when I grow up.
That segment just made me happy.
Anyway, this past Sunday I spent the bulk of the day catching up with laundry and making pot roast (parmesan/garlic/chive mashed taters on the side), with the Travel Channel playing in the background. They played episodes of No Reservations all day, with Anthony Bourdain traveling from Chile to Panama to LA to the PacNorWest.
I took a break to watch the PacNorWest segment because it's a favorite part of the country, and I was very glad I did. Most of you have probably heard of Mario Batali, chef/Iron Chef/cookware guy. Turns out that the food stuff runs in the family. His grandfather opened the first Italian food import in Seattle in 1903, and his father retired from his career as a Process Control Engineer at Boeing, went to Italy for 2 years to learn how to cure meats, then returned to Seattle to open a store named Salumi.
It is apparently quite well thought of.
I just thought that was the coolest thing ever. To work the bulk of your young/middle-aged life at one thing, then go on to study something else, something you love, and make it your life's work. The difference between aging and growing old.
I haven't been able to stop thinking about that segment. The idea that growth and learning don't have to end. I know that isn't news to a lot of folks here, but it gave me a boost when I needed it. I want to be so daring in my 50s, my 60s, and G*d willing, beyond. I want to be Carol Emshwiller when I grow up.
That segment just made me happy.
