Some You Keep And Some You Chuck

 Learning how to lose what needs losing and to keep what needs keeping ain't easy but it's needed.

The Life And Times Of Brian Waddington

Casting Off The Dross

I bake bread. As a diabetic I find it helps to know what I'm eating. Baking my own bread helps me to know. I start each loaf with a basic and tasty French Bread recipe

• 3 1/2 cups flour
• 1 teaspoon salt
• 3 teaspoons yeast
• 1 1/4 cups very warm water.
• extra virgin olive oil to coat hands and work into the dough as you knead it and prepare it to proof in a warm oven for about 1 hour
  
• bake for 15 minutes just below 200F then move it around in the oven for even baking and for give or take 13 minutes finish baking at just over 200F.

Depending upon the desires any number of grains may be added as well as whole wheat flour, sugar, honey, molasses and an almost endless list of possible mix and matches. You could add cooked ground pork or beef, strong cheddar cheese, finely chopped and roasted garlic and onions plus mustard, a dab of mayonnaise and a dollop of mustard to end up with a loaf of cheese burger. 

I've been told that Elders do the same thing with life. They work from the basics and figure out what works as they test and try life. If this is true, this is the reason that Wisdom belongs to the old. It just takes time to try all of the recipes. Not only to try them but to come to an understanding of which recipes need to be kept and which ones need to get chucked. 

When I hit just the right combination of ingredients, cut  a slice and hand it to M'Lady her reaction is worth the effort put into the bread. On occasion, on exceptionally rare occasions, I have hit upon one of Life's lesser recipes and got it just about right. Her reaction makes that effort worthwhile too.

Learning what to keep and what to lose, not easy but seriously needed in a well ordered life.

Brian