Unexpected Geyser

It's amazing how one little likeness can make the tears flow.  And really, this time it was Undercover Boss?

I only caught the end of the show.  Not enough time to get emotionally involved, right?  Wrong.  The boss sat out on the patio individually with his three really good employees that he discovered.  He's generously giving them money and upgrading their positions to reward them for their loyalty, dedication, and drive.  The third employee was the hot rock that got the tears boiling.

His story sounded so similar to a man I knew in Guatemala, a man who had worked so hard here in the U.S. to establish a life for himself and his family before they had to return to their homeland.  On the TV show, the man had worked 20 years for his company.  He had such a great attitude.  Just like my Guatemalan friend.  And his reactions to the boss's news?  "Oh, my God...my wife and I...overwhelmed..."  So grateful.  In a very similar accent to my friend's.   

And then the show of emotion.  And his desire to say a word in response to his boss to confirm his boss's goodness, his boss's aligning with the company's principles, clearly considered a "good" in both men's minds.

These are the same words, the same type of response that I saw in my friend Luigi and his wife Mayra.  Never complaining, even though life is tough.  Grateful, truly grateful, for every gift, every gesture of kindness.  And always with a desire to turn around and verbally confirm the giver, often times even pronouncing a blessing on him or her.

I miss them.

Zumba

I took the plunge last week and purchased a 10-session pass to our local Zumba studio.  Located a convenient 1 minute, 30 seconds drive away, this location caters to my inexplicable need to never arrive early at anything casual  (and thus, through a variety of extenuating circumstances, means I'm routinely late).

Having already picked up the paperwork, I chatted with two other newbies who were filling out the forms as I waited to get my card.  They had the great idea of checking out all local Zumba studios and selecting the top one based on price, instructors, comfort, and classes.  I felt momentarily guilty for not having that brilliant thought, but quickly dismissed it when I remembered how much I loathe shopping for anything and how much dealing with details taxes me these days.  Plus, the convenient location...well, I can't go wrong.

Nearly thirty or forty women bounced along with our smiling instructor.  I found myself frequently wearing a smile, too, as we did a little salsa move here (thank you, Arthur Murray) or a little bit of Cuban walks there (another check for the dance classes) to songs like "Livin' La Vida Loca."  The hip movements and shoulder shimmies, on the other hand?  My smile veiled my laughter at my inability to move that way with any sort of decorum or rhythm.  A good reason to have located myself at the back of the class.  Still, I have to admit, I enjoyed it thoroughly.  Surprisingly, I wasn't terribly tired after the hour-long session.

I found out at my next class from a well-informed participant that the rigorous workouts are with Jorge.  I find myself anticipating this next instructor, the one who leaves your calves sore two days later and knows how to keep a dancer's rhythm.

Inaugural Meal: Good for You

Menu:  Goodness Soup, p. 208; Sauteed Garlic Greens, p. 266; Brown Rice Pudding, p. 273; Whole Wheat Dinner Rolls (NOT in the cookbook, but an appeasing gesture to my father)

 For my inaugural meal, I really wanted to pick something that wouldn't scare off my tasters too quickly.  Goodness Soup seemed like a hearty choice with familiar ingredients: lentils, navy beans, barley (though I'm not used to cooking this), carrots, celery, and more.  I substituted plain white wine for the mirin since we didn't locate mirin until the Health Foods Store and Krogers, I think, on a later date.  This was my first experience using kombu (type of seaweed).  The dried, nearly-black green piece that I cut off soaked up water rather quickly and stretched out to become a soft forest-green ingredient that I minced and added to the soup.  According to Clean Food, kombu helps alkalinize food and prevents some of the less glamorous side effects of beans (30).  Dad gave this dish a thumbs up.

The side dish looked gorgeous!  I used kale for the first time ever, and after cooking, it became a brilliant green that looked almost too good to eat.  It flashed through my mind that Eric would love it.  Dad would have loved it, too, if I hadn't--ahem--accidentally knocked the sea salt into it and added a little more sodium than we needed.

The Brown Rice Pudding was selected because it reminded me of a delicious bread pudding I had recently eaten.  For this reason, Dad nixed it as a favorite dessert of his, but Mom and I enjoyed it.  This recipe sneaks tofu and rice milk into the mix to replace dairy and requires the use of kudzu--a thickening agent--instead of cornstarch.  While making it, I remembered why it's never a good idea to put a spoon down into the blender while it's mixing, no matter how much it seems the blender's not processing like you want it to...ruined a perfectly good wooden spoon and found a couple of splinters in the dessert to boot. Noted.

Getting into Clean Food

Mom and I grabbed a cart and paused a minute to get our bearings in this new grocery location for us: Trader Joe’s.  Having heard tales of it from others who rave about how great it is, we were a little surprised to find it smaller than expected.  However, size did not impact its reputation.  Shoppers filled every aisle, finding their familiar goods as we poked along learning the store layout. 

While I’m waiting for what’s next, one of the constants I’m focused on maintaining is cooking one new meal a week from Clean Food, a cookbook my mom gave me for Christmas.  The premise of the book is to eat whole grains, fruits and vegetables, omitting dairy and meats.  The other primary concept is to eat seasonally, paying attention to what’s natural for the time of year since so much of the food available out of season has been treated with pesticides and other unnatural chemicals.   

After leafing through the book, I quickly found that my idea of basic ingredients had to change.  Instead of my baking basics—brown sugar, vanilla, flour, baking soda, salt—I needed to invest in ingredients like kombu, kudzu, brown rice flour, maple syrup, and sea salt.  This pricey restocking of the cabinets has been generously “underwritten” by my mom, who currently has taken responsibility for  the initial costs since she bought me the cookbook.  Our search for ingredients took us to two more stores beyond Trader Joe’s—Olympia Health food store, where we found the more unique items such as kudzu and kombu; and Dorothy Lane, a fancy typical grocery store.  I labeled the ingredients with the date of purchase to see how long these new staples will last.

Reflections

Now that I've been home from Guatemala for a little over two months, I feel I am finally adjusting to the idea of moving onto the next thing.  What it is, I know not.  It feels a little bit like graduating from college and having the whole world seemingly at my feet.  I have the opportunity to discover the next step and dream new dreams--and since I don't have specific ones at the moment, I have been praying that God will shape the desires of my heart to help lead me in the right direction.

I had the opportunity to share about Guatemala with a group in Ohio and a group in Kentucky.  I am so thankful for those who have stayed in touch with me throughout this experience, and it is a joy for me to share what I have done and what I have learned with others.  Here in this blog, you've seen snapshots of what I've done.  What I've learned?  Maybe I haven't been quite as transparent about that.

What I've learned (and am still learning) has made me feel exposed.  I think I've tried for many years to create a facade for myself that I approve of through what I do.  My deeds have given me value.  However, these ideas were challenged in Guatemala.  I faced a time where suddenly there was no one there to pat me on the back or check off what I had done.  After growing up and working in a system with constant feedback, having this stripped away or minimized forced me to find a new way to find value.  The head knowledge of knowing our value should come from Christ needed to become real to me.  By the time fourth quarter rolled around, I knew that my motivation to teach and keep going had to be to give glory to God.

Exposure is a little terrifying.  But I think coming to terms with myself, that I do have many struggles and challenges and growth areas, has been part of the growing process. At least I like to think it is.  Learning to believe that Jesus loves me just as I am, that I can never be that perfect person I want to be on my own, and deriving my value from Him instead trying to make a three-ring circus of my life is a lesson I hope to get soon.  Really soon.

So now?  Learning about patience and waiting and investigating ideas and opportunities even if I don't know or think they are a sure thing.