Twinkie’s Temper Tremors.

A Lesson in Anger and Envy.

Twinkie Terwilliger had all the charisma of a dirty wet dishrag.  He took offense at anything that didn’t cater to his inflated sense of self-worth.  The moment someone failed to shower him with praise, acknowledge his so-called brilliance, or metaphorically place a sparkly golden trophy in his hand for simply being present, the subsequent scene was inevitable.  He couldn’t stand other people holding the limelight or doing something better than he, and his envy got the better of him.  His fragile-as-glass ego shattered into a million pieces, and therein the theatrics began.

His eyes bulged as if they might pop from their sockets, his face flushed a shade of deep red.  His entire body tremblef uncontrollably, reminiscent of someone in the throes of psychogenic tremors.  To the untrained eye, it might have looked like a medical emergency, but those who knew him understood that it was just another of Twink’s infamous tantrums.

As his voice rose, so did the drama around him.  He just had to be always be right, no matter the subject.  Everyone else was wrong in his mind.  He jabbed a trembling finger toward his supposed offenders, the veins in his neck strained with every shouted word, his bald head turned a bright beet red.  “There you go again!” he bellowed, and his voice cracked as if rehearsing for a poorly performed stage play in the junior high thespian club.  The words echoed sharply and accusatory, and it left his targets unsure whether to laugh, apologize, or simply walk away.

At workplace meetings, his fellow meeting-goers were drawn in by the commotion.  Their expressions were a mix of disbelief and thinly veiled amusement, and many were unable to suppress a smirk or guffaw.  Yes, they had seen this performance before, yet it still left them to marvel at the sheer cheekiness of it all.  Moreover, there was a certain dark humor to watch a grown man who’s sixty years old throw a tantrum that rivaled any spoiled toddler in a toy aisle.  Not a meeting went by where he didn’t scream and shout at perceived insults to him.  He also invariably imagined that he was insulted at every turn, for he had a serious paranoia problem.

When he was back in the neighborhood throwing tantrums, he had a personal crusader.  His father, whom everyone called “Papó,” inevitably stepped forward to be Twink’s personal crusader.  He completed the absurd tableau.  Papó nodded solemnly and would then puff out his chest past his beer belly.  His face wore a forced mask of indignation on behalf of his son.  “He’s just passionate,” Papó explained to the gathering, as though this outburst were some misunderstood acts of controlled brilliance.  He, defending his sixty-year-old child as if he were still a little boy on the playground, being teased for wearing a pink elastic eyeglasses retainer on his head!

The crowd would disperse, with knowing glances exchanged and whispers passed among them.  Meanwhile, Twink stood tall once more and basked in his father’s validation, as if he’s won a moral victory that rivaled Napoleon.  The storm would subside, until the next perceived slight against him stirred it anew with his temper tremors.

 

 

Cutting the Mustard.

A Lesson in Gluttony and Control.

Finally, there is only French’s® yellow and Gulden’s® brown on my pantry shelf.

Once upon a time, that space was also shared – packed, in fact – with small jars holding other variations: champagne, chipotle, curry, honey, jalapeno, siracha, Dijon, . . .

Then, one day, I said aloud, “That’s it!  No more of these yuppified wannabees!”

And Lo!  The clouds parted and the sun came out.  Best Friend assented my exclamation with a “Hear!  Hear!”

We do like mustard.  It was easy to pick up a small jar of something a little different when we stopped by our local winery.  What’s a two-ounce jar of champagne honey mustard?  It didn’t take up much refrigerator shelf space along with the other six or seven two-ounce jars.

Yet, that one day, I had enough.  Those “specialty” mustards began tasting pretty much alike.  There wasn’t anything special about them anymore, except perhaps their unusually shaped jars that really had no further purpose for me after the last bit of mustard was scraped from the sides.

I was throwing money out the proverbial window.  And for what?  To feel like we were indulging in something special or upper class?

Pfffft.  It was a waste.  We said right then and there that those types of mustards won’t darken our doors again.  From then on, it will be a bottle of yellow, a bottle of brown, and a jar of Dijon.  That’s all!  No more yuppy mustard, as we call it.  No more fancy-this and fancy-that.

Along the same lines, in fact, the equivalent goes for fancy horseradish – I have a bottle of siracha horseradish that I bought a few weeks ago from a mom-and-pop grocery store in a neighboring town.  Is it anything special?  No, not really.  It’s really not what I expected; it’s not any hotter or spicier than regular horseradish, and it has a strange, sweet background taste to it.  I could kick myself for not reading the ingredients list better, because this bottle of weirdness has corn syrup in it.  (We’re cutting out corn syrup from our diet).  So, if I want the kick that siracha gives to my bowl of pho or broiled chicken or vegetable stir fry, I can get the siracha bottle from the refrigerator and squeeze a shot or two on my plate.  If I want horseradish, I can make my own fresh or buy a jar of straight horseradish.  I don’t need an odd yuppie horseradish-siracha concoction. Keeping it simple, silly!

So, we’re cutting the mustard.  We’re keeping it unpretentious.  Now on the refrigerator shelf sits a container of yellow, a bottle of brown, and there is a space for Dijon because I need that specifically for making Steak Diane.  Otherwise, any other types of strange mustards will remain on the store and winery shelves, available for other shoppers and connoisseurs to fill up their refrigerators and sate their taste buds with frou-frou table mustards.

It’s minimalism for us now.

The Profit That Destroys.

The question, “For what shall it profit a man, if he gain the whole world and suffer the loss of his soul?” cuts to the heart of a tension that every era rediscovers: the difference between a life that looks impressive and a life that is actually worth living.  We are surrounded by metrics — influence, fame, money, reputation, achievement, status — that promise satisfaction but often deliver only more insatiable hunger.  The question forces us to confront a truth we instinctively know: a person can win by every external measure and still feel hollow inside, a dried-up husk of a person.

Modern culture is skilled at rewarding the wrong things.  It celebrates accumulation, visibility, and speed.  It teaches us to optimize our schedules, polish our image, and chase the next milestone.  None of these pursuits are inherently harmful, but they become dangerous when they eclipse the quieter, more essential work of becoming a whole human being.  A person can spend decades climbing a ladder only to discover it was leaning against the wrong wall.

Losing oneself rarely happens in a dramatic collapse. More often, it happens gradually, when convenience replaces integrity, when ambition overrides relationships, when the greedy pursuit of More! More! More! crowds out the pursuit of meaning.  The world applauds these compromises; our inner life does not.  The cost is subtle but real: a thinning of character, a shrinking of joy, a sense that life is happening faster than we can live it.

To gain the world is easy.  It requires only that we follow the current cultural expectation.  To keep oneself intact is harder.  It demands reflection, boundaries, and the courage to choose depth over display, but only one of these paths leads to a life that feels like one’s own.

In the end, the question remains a challenge to every generation: what good is success if it costs you the very person you were meant to become?  The world offers many rewards, but none of them are worth the loss of yourself and your eternal spirit.

 

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