That’s Not a Thing.

Its a saying that’s never sat well with me. Sure, I’ve never seen elephants fly or the purity of true black’s absence. Maybe these things are beyond the realm of tangible. In fact, probably. But when it’s used to describe things that are just unfamiliar? A little different or new? I have the deepest trouble understanding the phrase, “that’s not a thing”.

Especially in a kitchen.

Like so many creative mediums, there are good beginnings in the familiar basics we’ve all grown to love. Who doesn’t occasionally crave the simple childlike goodness of a chocolate chip cookie or tender vanilla cake with sweet frosting. We all love a simple country loaf, timeless bagel, and a cinnamon roll dressed in sweet cream cheese. All that said, can you imagine if we were all stunted there? The thing is, good beginnings should give us the foundation for greatness. And all that greatness is born from new ideas. Things that, just yesterday, weren’t a thing.

Maybe its the willingness, unending search, and embrace of the unfamiliar that sprinkles surprise and joy into mundane days. Maybe its the little thrills found in the reach of discomfort that helps us grow and find new heights. Whatever it is that drives the curiosity of real artisans, I’m grateful for it.

It makes every day a little better. A little brighter. And, maybe, something we haven’t yet imagined.

So, love the basics, but spend a few moments each day reveling in things you didn’t know could be a thing. Because, frankly, life’s too sweet to live any other way.

The Salted Honey Croissant