The Art of Anything

November 17, 2010


Okay, here are some random thoughts for you:

Most everything is like cooking. For something to be good, really good, there is a recipe to follow. For example, the experienced cook knows that a light touch of cinnamon in the spaghetti sauce enhances the flavor while too much really makes it weird tasting.
I think it’s like that with many things. I can imagine my hand surgeon thinking later after finding the surprise of my unattached cartilage: so we need to add extra time to the immobilization time…an extra three weeks should do it. Kind of like putting new things into a microwave oven. How many other things in life work like that?

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2 Responses to “The Art of Anything”

  1. Jenn said

    Oh heavens. Went to a local diner for supper last night, ordered spaghetti bolognese, and wouldn’t you know it? The sauce was over-cinnamoned. =) Needless to say, this post just kept bouncing back into my head.

    Sorry to hear you’ve got to spend more time in the company of robo-arm, but hope that once all is said & done, you’ll be better than ever.

    hugs

    • meredith11 said

      UGH! Too much cinnamon just keeps coming back on you in a tomato sauce, too!

      Good news: robo-arm is a sculpture hiding in my closet for a couple of weeks now. Saw surgeon/his PT people this week and all were surprised at my progress. I don’t have to go to 2 separate PT’s now, just one close to home. YAY!

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