today

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A recipe should only take you to the end of the runway.
 
I have conversations with the cooks who write books—in the margins.
 
Scribble notes about directions, change measurements, shift the timing.

Am an active participant.  
 
I’ve made some masterful adjustments to Christine Ferber’s strawberry jam.
 
And when I eat it I think of something new to tweak.
 
Fine-tuning it to my frequency.
 
I don't feel a sliver of dissatisfaction.
 
The jam and the learning are good.

***
 
I'm also in the process of letting go of the bitchy perfectionist in me.
 
Searching for new ways to get soft—because it’s time.

Just like the jam, I'm a work in progress.

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2017