"How did they take the ordinary and make it extraordinary?"

We were looking at a picture of a child cooking with his neighbor, making a cake to celebrate a visit with Grandma. The other teacher had already defined ordinary and extraordinary with the second grade kids, and now they were staring intently at the picture trying to figure out what was so special about it.

I loved watching it, seeing the discovery in the faces when the teacher took the cake down to its most basic ingredients and asked how they'd enjoy eating a spoonful of flour, or oil, or an egg. I particularly loved this example because 4 years ago, as I was writing my second novel, Untying the Knot, my heroine used a very similar analogy to help explain God's involvement in our world to an already jaded 10 year old. 

I am re-editing this manuscript now in fact; preparing it for publication. And, of course, as part of this revision process I ask myself if the content makes sense.... is it what the heroine would say... would the other characters understand it... will my readers understand it? Sitting there yesterday, watching the kids' faces as they realized that even with ordinary ingredients something extraordinary can be created, reassured me I had been on the right track with my writing. 
 
It also demonstrated the concept in a new way. Because, just as my heroine prays for some guidance in how to explain the mystery of God, so too did I pray as I was writing that section.

“Well, I don’t really think I want anyone nearby me that can do such awful things,” Chloe said bitterly. 
Gabriella didn’t answer for a minute. Any ideas here? she prayed again. The thought of croutons returned but this time it made sense in a weird way.

I must have asked God the same question. Really? Croutons is the best you can do? But I went with it, and through the mystery that is writing, the story framed itself around this very important concept of ordinary to extraordinary.  

And, if anyone were to ask why I love writing so much I would say it is because of this, that every time I write I get to experience a Higher Power. Ordinary words, paper and pen or a computer, when mixed with imagination and Grace, create the extraordinary.  

"We fought the good fight and won."

Who knew a bagel could command such respect and power. The customers who were speaking with the Starbucks manager were delighted that their valiant efforts had brought back the chonga bagel. It was clearly a huge victory which they were preparing to celebrate all day.

This is very understandable to me. I love bagels; or, perhaps I just love cream cheese and need a good solid bread to shmear it on. But whatever the reason, I can sympathize with their devotion to this food. Hearing their enthusiasm made me want to thank the originators of this manna. But I was at a loss as to who deserved my gratitude. It turns out, there are many people to thank.

It is clear that the concept of a bread with a hole in the center has been around a really long time... what better way to carry food with you? I was thrilled to learn that Italians had their cracker-like version (Puglia created the Taralli and the Romans had buccalletum). There are also different crackers or breads with holes found in ancient China and Egypt (perhaps this will convince my daughter to try them). It doesn't seem to be until the 1600s, however, that Poland solidified the boiled and baked bagel as we know it in America today. The stories attributing this, and more information on the history of the bagel, can be found in a great article by Joan Nathan, A Short History of the Bagel, and in Maria Balinska's book, The Bagel: The Surprising History of a Modest Bread. (Just in case any of my readers love Bagels as much as I do).

But bagel loving goes much deeper than an affinity for a holey bread. Clearly these Starbucks customers had a favorite type of bagel: the chonga (can you say moderation?) To me the chonga, which includes just about every savory substance other than hamburger baked onto it, is over-kill. Why not just put it all on a piece of bread? I like to actually taste the bagel itself. But, this is the beauty of the American Bagel. As with many products, we have institutionalized the idea of choice. Chocolate chip bagels... fruit bagels... cheese and onion and sun-dried tomato bagels (and here in Portland I am sure I would be able to find a chocolate chip-bacon bagel). If you can dream it it is a bagel. 

So my gratitude goes much farther, I guess, than simply the ones who came up with a boiled, baked, bread wiht a hole. I am grateful too for the American culture which drives the delivery of choice; and not just for bagels, but many other things as well. It means that some people want to (and can) read deep, introspective literature, while others read light, cotton-candy ficiton. It's all good... and it's all available. And thank God for that!!!!!!

Because, after all this talk of bagels I plan to go to Noah's today for lunch; and, I know when I get there, I'll have many more options than an over-the-top chonga bagel. (If you are looking for one of those, try Starbucks.)