Here is the scene…. I like to burn scented candles in the winter. They are cheerful and they make the house smell good. They are in a jar. I trim the wick with large nail trimmers to begin with. When they burn down into the jar, the wick is difficult to trim. In the past, I have trimmed the wick with long scissors but that sometimes breaks the wick off too short. So this morning, I was pondering if there is a better way. I remembered that I have a pair of rubber tipped tongs in a drawer. How ‘bout if I put the nail trimmer in the end of the tongs, lower them into the jar, and press the tongs together! Bingo! Worked like a charm. I stood there congratulating myself on my genius-osity and supreme problem solving ability. Well….......... When I took the tongs out of the drawer, I left it partially open, I guess so that I could just slide the tongs back into it. I had a long handled pot sitting on the counter, along with my cup of coffee. I reached to get something off the counter and bumped the handle on the pot. Pot bumped coffee cup, cup turned over, coffee spilled everywhere including into the still open drawer. Somehow, I didn’t feel quite as smart as I had. I suppose we all need a little humbling sometimes. Do you?
Recipe For The ‘Humble Pie’ Here is the recipe for creating the ‘humble pie’. Conclusion "Despite its plain simplicity, humility IS in the end the hardest aspect of being a chef. Yet, only with humility do we allow ourselves the room to accept our mistakes and to acknowledge our faults. Subsequently, we can enjoy much more freedom in maneuvering the vast fields of the culinary world." "On the other hand, WITHOUT humility, we will find that we leave ourselves no room for errors and further growth in our culinary journey. For in our arrogance, we will have to tirelessly ‘keep up’ a certain facade that we are in reality incapable of sustaining over the long haul. By never giving us the chance to ‘come back down’, to learn and to improve upon our present selves, arrogance ultimately is NOT the best fertilizer to facilitate true growth in our culinary journey." "If we can all find joy in eating the ‘humble pie’ every now and then, we may realize that our propensity to stomach difficult challenges is but a gentle afterthought. And this will decidedly point us to the fact that we would have truly attained our desired growth." “Success is born out of arrogance. But greatness comes from humility”.
Yeh, there are plenty of times I'm not as smart as I think I am, and my sights aren't even set that high to begin with. Here's an example from just last week (I reserve the right to delete this later): I got in my car after dark the other evening to run a couple of errands and then grab dinner at the local Mexican place. I got in my car, started it up, and the dash lights were dim! The headlights were dim! "What the heck is wrong with my new•ish car???" I raced the engine to see if they would go brighter (it used to work in my Austin Healey) and I drove forward a little bit to see if that might make a difference. Neither worked. My mind was racing. "Should I just drive and see if it gets better? At least it's got 2 months left on the warranty. Man, the dealer's gonna have to tow it!" And then I realized what I had done. Because I mostly drive during the day, when I sat down I automatically put my clip-on sunglasses on. It took a while to register because I always wear my glasses.