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Not so Great Expectations: Living Life with a Low Bar - Anna Rosenblum Palmer
This is a story of low expectations. For two weeks I have had drippy itchy eyes. Staying physically on the verge of tears has changed my mood. Scientists as far back as Darwin have suggested that “(e)ven the simulation of an emotion tends to arouse it in our minds.” So for two weeks I have felt sad. Earlier this week in the midst of my pervasive sadness allergies I drove two delightful friends visiting Vermont on a tour of Denver hot spots. During our journey I exposed them to unavoidable pot holes and parking spots too tight to pull into. I demonstrated how difficult merging is in Denver, and how crossing Boulevards can take up to 15 minutes. For years I have had a schtick about being a bad driver. Now I live my schtick, driving over many curbs which don’t actually stick into the streets. I was never an excellent driver but I wasn’t terrible either…until I talked it into truth. As I bumped and braked my way through our tree lined streets I started a list of other quirks that I have brought to life simply by embracing them. As much as I have figuratively embraced my oddities I have eschewed literal embraces and taught the world not to hug me. I have completely stopped writing thank you notes. I no longer answer my phone. I refuse to park in parking garages. The truth is in many cases hugs feel good, thank you notes are thoughtful, phone calls can be efficient, and garages are the most convenient place to park. In each case my avoidance of every day things started as a small preference which I focused on until it grew to phobic proportions. I have turned the tiny pimple into a huge abscess by leaning in close to the magnifying mirror of life. Obsessing over an abscess does not help it heal. Amongst all of the things I have begun to avoid the one that started with the least truth is the story I tell about hating to cook. I have carefully crafted the cooking in our family. In our early days Steve and I shared the meal prep. After a particularly tasty roast chicken I began to sing the praises of Steve’s cooking. A capable cook he was no chef, yet I made him out to be amongst family and friends. I bought him cook books and demoted myself to sous chef. As his knife skills grew I receded further into the background. Finally I was down to four dishes in my repertoire that I made (maybe) one night a week. But it turns out there was further to fall. These days I sit at the counter (or on the couch) as he chats and chops pulling nameless herbs from our CSA and brandishing his knowledge over the difference between braising and roasting. When he travels for work the boys expect to scrounge their own dinner of mac and cheese or a giant cutting board filled with salami and cheese and ...