This past weekend, my husband made French Toast. I have never liked pancakes, waffles, or French Toast because they are usually served with maple syrup and, as a youngster raised in the midwest, we only had the syrup made primarily from the fake stuff - high fructose corn syrup with flavoring - the type that turned my stomach when I smelled it. However, for the past 10 years of our marriage, I have developed a new found love for this wonderfully delicious syrup that comes from the maple trees in the northeast where we live: Vermont, New York, Maine, and Canada. Whenever we travel to these areas, we often go to street fairs and little county shops, where we will most often find and purchase a sample of local syrup as long as it was easy to carry back and we treat our maple syrup like it were a precious souvenir from that area. So on Sunday while I was up on the 3rd floor of our home tinkering around, the aroma of egg-battered whole wheat toast sprinkled with cinnamon traveled up to my sensitive sensors and immediately lured me to the kitchen with the taste of the velvety smooth maple syrup on my tongue. I devoured my little 1/2 slice of toast, but secretly wanted another, but since I am always counting calories, I did not even ask for more. That 1/2 slice satisfied my wanting. Smell and taste are housed in the olfactory system, and housed in the oldest part of the brain where memory is stored. With my new found obsession for natural and pure maple syrup, I can finally help erase my memories of the smell of mass produced maple syrup for the wonderful smell and taste of "the real stuff". Natural is always better.
I am indulging in the aroma and flavor of chocolate today because it's my daughter's birthday and her favorite treat is chocolate. The photo is of young Claire in a Signal Toothpaste ad in France that is connected to a special memory of chocolate, and how chocolate helped her have more confidence and trust in the ad agency crew who hired her as a model for the ad.
I often use metaphors when I write and since baseball was a big part of my childhood growing up, I like to use terms from this sport in my storytelling. As a rookie entrepreneur and small business owner, I admit it has been a challenge to get to 3rd base but it will be even tougher to reach home plate and I'd rather run there, versus walk. Being a small business owner has its good and bad points: The good ones are that we can forgo some of the multiple layers of management to make decisions because there is one clear goal and no politics involved. More often than not, the key to a smooth launch is the ability to pull the right talent together to make a great team. On the other hand, the downside is that we suffer from the lack of economies of scale and have to pay to play--usually all up front-- before any production lines get the "go" sign. Whether you are a small or big business, there will always be some hiccups along the way. For me, there were just a one or two foul balls, and some curve balls that went array, but my glove fits