I know spring breaks are necessary. They must be, right? But, boy I am eager for this one to be done! College campuses and college towns are much more interesting with the full contingent of college students!
I like hearing two or three shouts of “Hey, Miss Barb” on my walk to the Post Office. I like being in the library better when there’s a good reason to shush or, better, a reason not to shush. I like voting in the students’ various elections, taking their surveys, buying their tickets and seeing their earnest efforts of every description. I love it when students ask me for a hand with what they’re doing and when they help me with my work.
Sometimes I have the impression that our students are working in the cause of a fine scholarly exploration, and sometimes I know that they are working to avoid anything that remotely resembles academics, but they always seem engaged in figuring out something. Whatever they’re doing, they help bring me back to a time when the fear of not figuring something out was not a factor in my decision-making.
This week I’ve been dabbling in using In-Design again, accessed via a subscription to Creative Cloud. (What was wrong with PageMaker besides the half-dozen 5 1/4″ floppy disks, one or two of which was corrupt?) Over the past couple of weeks I’ve been playing with my new fancy camera. But, in the process, I undercut my ambition with self-limiting language like “dabbling” and “playing.”
The truth is, I seriously want every skill I can have, I and work pretty hard to develop and sharpen as many as I can. I sure as heck don’t want to nudge up against anything that resembles an admission that it might not be worth the effort. The “figuring and trying” is just too rich a pleasure to let go of without a fight.
So, today, to bring just as many fanciful learners into my environment as I possibly can, I’ve made the cookies that are (so far, in Hartsville, anyway) by far the most popular: chocolate chip. These have Hershey’s semi-sweet chocolate chips, Hershey’s white chocolate chips, some roughly cut Belgian chocolate from Patti (Gabe’s mom) and a half-teaspoon of caramel flavoring. They’re wonderful.
Come and get ’em!