On memory

Gramma gave me some 70’s throwback plates. They feature pale pink flowers outlined in black, flowers the way kids draw them, not the way they grow in nature. She gave me these kitschy plates for practical reasons, so I wouldn’t have to eat off the table. But they also serve a higher purpose. They help me remember. I remember her fresh pork cracklins in a hot dog bun on these very plates. And, I remember her.

Nourishing memories such as gramma’s food are common when young. Your family sees to this. But dewy events become rarer as that orchestration wanes. And life gets, well, beige, unless you cook up some worthy moments yourself.

And, Gramma can show us how to cook up a moment. So, let’s follow Mrs Bessie Louise Goins into the kitchen. What did she do? Pink flower plates, store-bought buns and, lest we forget, those sizzling cracklins.

Gramma just made a simple substitution to create her moment. She took away what you expected most (Goodbye, wiener!) and replaced it with something you didn’t. The substitution makes the meal memorable. You could do that, right? Memory-making is not a complicated order.

Ever heard, “I have a bad memory?’ The speaker is telling you that what they recall is, well, mostly beige. There are probably some big screen moments, like weddings, in there. But, cakes, gowns and thrown rice don’t happen very often. And, their other memories are just wieners in a bun, no crackle. Small screen memories, on the other hand, can occur often, every Tuesday if you so choose. All that’s required is orchestration, some tacky substitutions.

If you are what you eat, then you are also what you see and what you hear. Our senses leave with us traces of everything they meet. We call the stickiest of this residue memory. What you’re doing at this very moment is what you’ll be remembering for the rest of your life. So, make sure it’s tacky.

[I sure had fun writing this. If you had fun reading it, please like it. THANKS!]