TED
Hey, Coach, you know how to barbecue?
ALICE
No.
TED
It’s great. Yeah, I don’t mean just tossing a burger on a grill. I mean real barbecue, you know? Low and slow, lots of smoke. Kind of cooking that makes your neighbor poke his head over the fence. [chuckles] See, when I first started learning, I was always in a rush.
Just lifting that lid, poking the meat, jacking that heat all the way up because I was impatient and hungry.Well, you know what happens?
The meat gets all tough. I’d end up cooking all the tenderness right out of it. I kind of find that people are the same way.
You know, you poke them and prod them every five minutes, they can get a little chewy. But if you trust the process, keep the temperature nice and steady, add a little spice when necessary and a little sauce to keep it sweet. Well, you got a good shot of ending up with something you’re gonna be proud of.
Thursdays are for flowers. This flowertography session took place in my yard on May 19. It features peonies, daisies, strawflowers, cosmos, and craspedia.
Next Thursday’s flowertography session will also take place in my yard.