There are two things on my mind this morning, seemingly unrelated, and I am sorry to say that while they will involve food, they won’t come with a new recipe, just one that’s been posted here before. You could say they’re two culminations, the kind that build for months and months, the kind that reached fruition this week, like recipes that rumble around in your head until you make them or tastes that stay with you until one day, you’re at a party and someone hands you a cracker with an interesting spread, and you say, aha! this is what I been wanting! That’s what they’re like.
The first is my hair—my crazy, thick, unmanageable, always shedding, wavy, enormous head of hair—which, as of yesterday at 3:45 PM, I can hold in my hand. After years of saying I was going to cut and donate it, months of talking to other people who had, weeks of vacillating back and forth between waiting longer or just doing it now, I went for it. What one day was this, the next became this. 18 months of growing. In a moment. In the snip of a scissors. Just like that. GONE. Now, this new look? I hate it; I love it. It excites me; it terrifies me. And every time I catch a glimpse of myself in a mirror, I have to pause to remember that’s me.
The second thing is my tomatoes—my constantly growing, constantly stretching plants filled with leaves, then green fruit, then out of nowhere RED TOMATOES everywhere I could see.
I like to study the progression:
Isn’t it amazing? Awe-inspiring? That, with time, something can grow and change and be not at all what it was like before? Change is funny that way though. Even after building for so much time, it can culminate in moments: You can quit your job. You can make babka. You can chop off an entire head of hair. Tomatoes can turn red.
And of course, other changes happen too, less dramatically: you finish the loaf of bread, you make a morning smoothie, you clip your hair back today. But anyway, that’s what I’m thinking about today, that’s what I’m celebrating: that things are growing, changing always.
Oh, and PS: those tomatoes? They changed again—into Jacqui’s tomato basil bisque. Just like that.