The wisdom of Forrest Gump’s mama tells us that, “Life is like box of chocolates. You never know what you’re gonna get.” That might be more or less true but not the whole truth. It’s not just possible but highly likely that there is more to life than sampling the mysteries of a box of sweets. Along with chocolates, maybe life is like a parachute, a bowl of cherries, monkey bars, a rat race or …. or a horse race.
With the Kentucky Derby on Saturday, the Triple Crown is about to play out. Now is as good a time as any to explore why life might be like a horse race. Last year, Justify was the thirteenth horse to win all three jewels in the Triple Crown. At this point, it’s anyone and everyone’s horse race. Who will make it to the winner’s circle this year – once, twice or three times?
Running a race takes training and a lot of hard work. When it comes to sports, the arts, all sorts of things, it’s easy to sit back claim it’s all about talent. You got it or don’t. As important as natural talent is, training and hard work are what get you over the finish line first.
It takes teamwork. The jockey and horse need to operate as one. However, the trainer and owner, plus the breeder are all part of the team. Looking at our own victories, we may proudly declare we did it on our own. Sometimes that’s true but not always and probably not often.
You have to pace yourself. Thoroughbred horses can only run about a quarter mile at top speed. Setting a good pace out of the gate and then unleashing the final burst of speed at just the right moment are critical to winning. Throughout life, we find ourselves in situations where we need to decide when to cruise and when to go full out.
There are uniforms. Every jockey wears brightly colored racing silks. In the days before public address systems, those flashes of yellow, green and blue helped fans find their horse in the pack. But not just the jockey, the fans wear uniforms too. For women, showy hats are de rigueur. The most conservative of men will sport navy blue blazers and white flannels. For everyone else, it’s a pastel paradise. Women flounce in flowery dresses. Brave or colorblind men wear jackets in colors most often found in Easter baskets.
Most days most of us wear a uniform of some sort or another. For the executive, it’s a $3,000 suit. The middle schooler must have perfectly torn jeans. Some choose a uniform to stand out while others just want to blend in.
It’s a gamble. From the owner who literally bets the farm to buy, train and run a horse to the little old lady who places her $2 wager, horseracing is a gamble. So is life; who to marry or whether to put pineapple on your pizza, it’s all a bit of a gamble. Betting the farm on a new job or trying a new pub, sometimes we do our research and (maybe) all goes well. Other times, we trust our gut and hope for the best.
There’s one thing for sure, unlike a racehorse, we don’t peak early. While thoroughbreds can run for about five years, most retire after three. Not humans, we don’t get older; we get better. Fifty is the new thirty and eighty is the new sixty. At any age, it’s great to look forward to the next fabulous chapter.
Step into the winner’s circle, you belong there. Bon appétit!
1 cup whole milk
1 teaspoon salt
1/4 teaspoon or to taste freshly ground black pepper
1 1/4 cups all-purpose flour
3/4 cup grated Parmigiano-Reggiano
1 tablespoon fresh chopped chives
4 tablespoons butter, melted
Preheat the oven to 450 degrees. Place a muffin tin or popover pan in the oven while you make the popover batter.
Put the eggs, salt and pepper in a blender and process on low until smooth. With the motor running, slowly add the milk and process until well combined. A little at a time, add the flour and process until smooth. Add the Parmigiano-Reggiano and chives and pulse until well combined.
Remove the pan from the oven, place a teaspoon of melted butter in each cup and return the pan to the oven for 1-2 minutes more.
Remove the pan from oven and fill each cup about halfway with popover batter.
Return the pan to the oven and bake the popovers for 10 minutes at 450 degrees. Reduce the oven temperature to 350 degrees and continue baking until the popovers are puffed and browned, about 10 minutes more.
Remove the popovers from pan immediately and serve hot.
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Is your life like a box of chocolates or a horse race … or something else? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019