WHAT ELSE IS THERE TO DO? i DON'T SMOKE

WHAT ELSE IS THERE TO DO?  I DON’T SMOKE!

During a recent interview, that was the answer given by a relatively senior lady when asked why she was sleeping more during the day.  My initial reaction was “There is a lady who knows what’s going on.”

I don’t smoke either, but it seems that I haven’t had any problem finding something else to do other than sleep.  Although, I see no problem using that pastime as an alternative. 

Problem is “it doesn’t help reduce the “to do” list.  I have been accused of “overplaying” the existence of the list, but I assure you it does exist, even if in unwritten form.   As time rolls by, the ”to do’s” start to accumulate and are occasionally replaced by items that, at the time, may be considered of higher importance or urgency.  Over long periods of time, such as the life of my “to do” list, the cost of both erasers and erasures would probably prove prohibitive.  Thus the reliance upon a mental (call it personal cloud) list.

The ability to whittle away at your list is often controlled by external factors, weather probably being the primary one.  Thunderstorms (5 months a year) preclude taking friends fishing on the big lake.  They also curtailed even local pleasure flights from and to little airports.  Snow and frigid temps eliminated ventures into our little forest in Wild Rose to tangle with the villainous Buckthorn, a never ender on the list.

Other items on the list are more easily kept in the shadow. Those items require not only the cooperation of the weatherman or lady, but of the mind and body also.  They are fueled by ambition and are often shuttled down the list by replacements more easily undertaken, even if by reason of pure simplicity or enjoyment.  The rule: take the easy ones first, take the fun ones first.   

I must admit that I applied the rule today when I skillfully shuttled the completion of my garden fountain down the list and opened the laptop to convey my thoughts on the lady’s response to that question.  I don’t smoke, but I certainly hope you don’t think that I am just “blowing smoke”……. 

MORE VENISON CHILI

It almost brought our planning meeting for the annual 2020 deer hunting trip to an abrupt conclusion.  I should not have mentioned my preparation of the large kettle of venison chili which constituted a prime component of our group’s traditional cabin menu.  Taken by complete surprise, I was informed that the newest member of the group did not eat “chili”.  I had heard that it was because it may have little “red” and “green” things in it.  I tried to convey my assurance that those elements created the marvelous flavor of my chili and they would probably be “cooked” to an unrecognizable state by the time of consumption.  His unwavering position, however, was that those “red” and “green” things would still be hiding in there somewhere, and he would prefer bacon or hot dogs. 

The 2020 hunting season, falling within the forgettable “covid19” dilemma, precluded our frequent visits to the various fine eating establishments in the area, so another approach to this “unexplainable” diversion from traditional, but rewarding, culinary ventures, would have to be created.

I decided that the best approach would be to corral the young hunter and invite him to participate in the creation of the chili masterpiece exactly as it is created, ingredient by ingredient, having him approve of each one, as it disappears into the final delectable product.   Thus, we could eliminate the mystery of the little red and green “things” hiding within.

Overcoming this next obstacle is now on our agenda.  We managed to avoid major confrontation during the 2020 season, since we did have the assistance of the new hunter's mother, fulfilling the position of camp manager and providing a menu totally satisfying to all.        

However, attempts to rectify foreseeable problems for next season, could prove challenging.  Trying to squeeze culinary efforts into a young man’s spring schedule will require special effort.  Virtual schooling, spring baseball practice and other scheduling parameters may prove barriers, but we will continue, unabashedly, in our efforts to expose this young hunter to the magic of a myriad of food groups and spices which may be introduced into the world of culinary masterpieces such as venison chili, whether they exhibit little red or green “things” or those “things” have disappeared into the mystery of the creation.