For the first part of the story please see this post.
Well! That was fast. In my last post I mentioned I sent a letter to the former owner of Hanley’s asking for guidance. His wife called me they day they received the letter. Cheyenne and I had a lovely conversation about small business, brambles, buffalo, indian powwows and of course Honey Health Bread. Her husband has had some medical issues since his retirement, but I could hear him in the background chiming in occasionally with bits of information.
He couldn’t remember the recipe exactly and she couldn’t put her hands on it, but they both knew there was no rye flour. He said there was no molasses, but she thought there might have been some. He remembered a syrup, but couldn’t remember what kind. There was whole wheat flour, but it was graham flour, a courser grind of whole wheat flour (and also the kind of flour used to make Graham Crackers). The both reminded me that it was a very wet dough, which makes sense given the moist open crumb.
Cheyenne said she’d look for the recipe for me, but she’s busy and I’m impatient. I’ve acquired some Graham Flour and some Barley malt syrup and am going to set about creating a recipe for Honey Health Bread. Wish me luck!
Yesterday, two boys in Mim’s karate class moved up to the next level (Fish’s class). I had a moment of sadness as I watched two boys advance who were lower ranks than my son and younger (albeit only by a few months).
By the time we got in the car, I was over it. I have faith in the instructors. This is a family run program and I think they genuinely care about the children they teach. I also had time to recognize that my son, is who he is. He has issues beyond his vision. We’re working with the school and some specialists to determine the best course of action to help him overcome some of the challenges and manage those that can’t be overcome. He is immature, and unfocused. He is undisciplined and has the attention span of a gnat. When I really pondered on it, I realized that what made me sad was that his deficits are holding him back. As parents we want to see our children soar, but as humans, we all have strengths and weaknesses. His weaknesses happen to be focus and sitting still.
One the way home, he told me about how boys who were younger, and lower ranks than he had been moved up. I was glad I’d had a chance to gather my thoughts a little before we talked about it. With his sister’s help, we talked about how the next level up is less playful and more focused.{As an aside I was very proud of how she didn’t rub it in that he didn’t advance and instead offered constructive criticism for him} We discussed how there is even less tolerance for tom foolery at the higher level.
I reminded him that he has made excellent progress. In the last year he has advanced four ranks. Then we talked about whether the advanced level is something he’d be interested in. It is disrespectful in karate to ask your instructor when you will be advanced (either to a new rank or a new level). I have faith in the program and I don’t believe in advancement without merit. So, I coached him to talk about his own skill set and ask the instructors for suggestions on how he could improve to be considered for promotion to the next level.
He’s young to understand the implications of putting his destiny of his own hands, but I feel good about taking that tact. We’ll be working with him to help him manage and conquer his other issues and I believe he’s good at karate and so long as he enjoys it and rises to the challenge, we’ll keep going with it. He’ll complain again, I’m sure of it, but I’ll just remind him that in karate as in life, it is up to him how far he progresses.
He couldn’t remember the recipe exactly and she couldn’t put her hands on it, but they both knew there was no rye flour. He said there was no molasses, but she thought there might have been some. He remembered a syrup, but couldn’t remember what kind. There was whole wheat flour, but it was graham flour, a courser grind of whole wheat flour (and also the kind of flour used to make Graham Crackers). The both reminded me that it was a very wet dough, which makes sense given the moist open crumb.