With enough scrubbing and scouring powder I was able to get the nasty stains out of the bottom of the Dutch oven. It was a funny plum color. I’d had it for many years and hadn’t treated it well. Returning it to almost white felt good on a deeper, soul level. Like you could restore something to its original condition.
I’ve always been an optimist though I’m self conscious about it, vaguely embarrassed in certain settings like work, where it’s easy to be cynical. I’d rather be wrong and hope for the best.
When I was at my lowest in a job I’d been in for many years and near being let go I remember a day I was about to scan my badge and exit the parking garage for the elevator and I thought to myself maybe it will be just fine. I’d been stewing in worry for weeks and losing sleep over my performance. But before I got on the elevator I gave myself a pep talk and surprisingly it was just fine: they offered to pay me to leave, right before Christmas. A win-win. About two years later I was making the same amount and working half the time, from home. Sometimes it pays to be an optimist.
How quiet in the early morning dark walking, maybe that’s what I like best. Just the storm water drains drinking, and that distant thrum of the freeway. It builds and does not abate, a cocoon of sound.
Knowing now each day we’re inching our way closer to spring. A rooster’s crowing, the country’s cadence. How it builds and drops off, stones skipping down a quarry’s walls. In the distance the day’s first light is a slurry of pink and gray. The cutouts of the tall pines a diorama etched in soft wood. A star that could be a planet. The light inside the stables and two horses with their heads cocked toward me, watchful. The pale sky reflects patches of frozen pools in the mud. A worker pushes a wheelbarrow and pauses to watch me, a figure in the dark with my phone. Inside the stables you can see the exposed frames and imagine it’s a nativity scene with fake straw and hand-carved statues of the ox and lamb, three Moorish-looking kings. No wonder a distant star would be such a big deal in an otherwise black winter’s sky.
The day’s first light is aquamarine, teal, turquoise and pink: a mashup like the insides of an abalone shell. Some clouds below are so knotted and dark they could be volcano plumes. And all about the scents of wet earth and farm. The ground about to freeze, soggy and cold. Ranch-style fencing and evenly spaced trees.
Every day is really like that, a chance to start anew. Same as when the calendar flips over to a new year. But you can feel that way every day if you want.
Categories: Creative Nonfiction, Memoir

Hurrah for your practical optimism … good model!
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Thanks Jazz! And happy holidays to you and yours!
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Personalised settings for microwave clocks
~
pessimist panicks
can’t fix that summertime clock
sets plans to be late
~
realist sees clock
knows it’s an hour out of whack
but it’ll fall right soon
~
optimist rises
makes plans to catch the dawn
ignores clock seasons
~
I’m loving those wintery dawns Bill.
It’s Christmas day here;
I hope you, Dawn, Lily and Charlotte have a wonderful Christmas day and enjoy the wonders of a fully optimised new year.
DD
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David! Thanks for the free poem, love that! Hope your day was magical and all my love to you and Zsor Zsor + the brood.
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Zsor-zsor love’s Greek Easter bread and I’m looking at an untouched Christmas version. Breakfast?
I’d do French toast with it if I wasn’t planning a prawn omelet for lunch. It’s lovely leftovers like this for us while you eat Christmas lunch.
Enjoy!
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Hey Bill … Merry Christmas to you and your family!!
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Mark! Thank you! I can’t recall if you celebrate (or both Hanukkah and Christmas?!) but hope the season is sweet for you and your brood too, my friend! Thanks for this and be well!
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The missus is Jewish and we raised our kids Jewish. So that’s what we do here.
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Lovely! Our kids co-opted the tradition by dispensing gifts every night for what feels like months now. Robbing from the Jewish tradition and milking the Christian one too. What have the Arabs got we can take?
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A month of fasting? No thanks.
By the way, I started what I hope to be a new Christmas Eve tradition for me. Made bolognese last night.
Lamb today.
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Yeah! Sunday sauce, super sized. Good for you! Yum…I did a Sicilian recipe of a roasted eggplant sauce with dried chili peppers and a bunch of shallots and garlic, jam-like consistency. Going to have the remains on it today spread on some stale baguette toast, probably while standing in the kitchen and drooling on myself.
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I let the … gravy … simmer an hour longer than in the past. Much better.
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Thank you for indulging me in that. I’m like 2% Italian by blood but I’m going with gravy (vs sauce) from here on out.
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I just had to, given your reference to sauce.
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I know! Thanks for that Mark, wink wink nudge nudge
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My Aussie friends roasted some vegetables and put their bolognese on them. To reduce the processed carbs from pasta.
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Like candy, roasted vegetables. The Lords Candy.
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