SWEET BIRD OF YOUTH

Acrylic painting by me

Contrary to what we’re much too often coerced into believing by repetitive news’ stories in the various media...reports that are continuously being shoved down our throats...not all of our youth are uncouth. 

One Sunday afternoon a few weeks ago I met a very pleasant, well-mannered couth youth.  He and I conversed and bonded for quite some time.  The lad was outside on the lane that runs past my cabin..and me, I was talking to him through a window of my cabin.

It was his stylish, restored, glistening black 1960 Cadillac that first drew my attention while I was quietly lost in my own little corner of the world, reading the daily newspaper.

A deep-throated rumble, gurgling on the lane a few metres away, out from my window, alerted my attention. 

On the opposite side of said lane to where my cabin sits is vacant bushland...five acres or so of it.  As described in previous posts, this “court” (as it’s called)...my address for the past 15 years...is a dead-end with only five dwellings (including my cabin), each on acreage.

 No! The deep rumble wasn’t coming from the youth...a re-enactment of the musical “West Side Story” wasn’t happening out on the road.  The rumble emanated from the young fellow’s beautiful beast of a vehicle as it came to a halt, but with the motor still running. 

They sure don’t make cars like that anymore! 

My little car, “Lady” (a white Toyota Echo) would fit in its boot/trunk comfortably, with room to move. 

The nice young bloke and I had a friendly conversation.  He appeared thrilled that I’d shown interest in his vehicle.

After he drove away I was sorry I’d not asked if he’d take me for a ride! 

Of course, I wouldn’t have been so forward, but the thought of cruising along the mountain roads in the classy car was a nice dream.  I’m a bit prone to daydreaming, even at night. 

The front bumper of the Caddie would’ve been at the John Muntz Causeway, at the base of this plateau, with the rear of the vehicle still at the top of the Oxenford-Tamborine Road at Eagle Heights!   

All I would have had to do was climb over the front seat, through the interior, and out the back window - and I’d not have left the mountain.

Constantly being force-fed negativity by the media about the bad behaviour of some youth, so easily we overlook the fact we don’t need to be a sleuth to discover the truth - which is - the majority of our youth are great young folk who have their eye on the ball as they forge their positive path through life with a dogged determination to fulfil their dreams.  

I can be down in the dumps, at the dump or elsewhere; feeling blue under a blue or grey sky; or be fed-up with whatever and everything, but when I happen to meet young persons, similar to the lad with the Caddie, who are friendly, smiling, young folk oozing good-manners - with a natural confidence that is in no way arrogant - how can I not be uplifted? 

Their joie de vivre is contagious.  I’m happy to be contaged and engaged.

“Salad days”...the sweet bloom of youth...when expectations are animatedly spirited and awake.

Kermit the Frog sang “It’s Not Easy Being Green”, believing he became invisible because he blended in with other ordinary things, causing him to be passed over; but Kermit soon sang himself into believing it was okay to be green after all. 

Once happy within his own skin, Kermit came to the realisation he wasn’t ordinary in any way.  

In fact, he discovered it was okay being green...that he was special. He realised that having much to learn about life was a good thing.    

Being positive not negative enabled Kermit  to appreciate an exciting adventure lay ahead for him.  Opportunity and adventure waited to be grabbed with both hands.

 

One can either run with it and go cruising in a shiny, black Cadillac.

It takes some of us longer than others to get to that stage - the point of realisation - but the ride, like I expect a ride in that black Caddie, is worth it. 

Today’s youth may not yet know who they are - even some of us “oldies” haven’t yet discovered the secret – Life’s experiences are the lesson-givers.  We learn as we go along...step by step.  

Many young folk - the silent majority we too often hear nothing about - already know who they want to be; what they want to do; where they want to go, and how to get there.  To me, that’s admirable. 

When I meet young people who hold the captivating traits of positivity and enthusiasm, I feel hope, happiness and warmth.

Those young folk are like sparkles in the water, or stars in the sky – and I wonder why 

Warm Green Salad: Trim 1 bunch kale; cut leaves into ribbons; slice 1 red onion crosswise into thin rings. Blanch or steam kale; drain well. Heat 1tbs olive oil over med-low heat; add onion and 2 large garlic cloves, minced; cook 1-2mins; add 2tbs dried cranberries, 3tbs chopped walnuts and 1tbs Balsamic vinegar; cook 1min; add kale. Toss to coat and warm.

Spinach-Roasted Sweet Potato-Grain Salad: Cut 1 medium kumara into 1/4-inch cubes,. Toss with 1tbs olive oil, 1 med-red onion, cut into wedges and 1tbs smoked paprika.  Roast in 175C oven, 25-30mins. Cook grain of choice e.g. brown rice, quinoa, millet etc; cool before using.  Whisk 2tbs lime juice, 1tbs honey and 2tbs olive oil. Toss cooled grains with 2 or 3 handfuls of fresh spinach and dressing; top with roasted kumara/pumpkin.

Shredded Brussels Sprouts Salad: In bowl, combine 450g sliced Brussels sprouts, 2 large kale leaves, chopped,  1/2c dried cranberries, 1/4c sunflower seeds and 4 cooked bacon rashers, crumbled;  toss. Whisk 1tbs x-virgin olive oil, 1tbs pure maple syrup, 1-1/2tbs lemon juice, 1/2tbs wholegrain mustard and salt; pour over Brussels sprouts; toss to coat.

Chickpea Tabbouleh: Starting with the quinoa –in bowl,  layer 2c cooked quinoa, 1 finely-chopped red capsicum, 1 seeded, finely-chopped tomato, ½ bunch chopped parsley, 2 chopped shallots, chopped  jalapeno, to taste, 1c chickpeas (ending with chickpeas); chill; just before serving, drizzle with x-virgin olive oil and a squirt of lemon juice.   

Roasted Cauliflower Salad: Cut 1 large cauliflower into bite-size florets; toss with olive oil, chilli flakes and salt. Roast 25- 30mins; turn halfway, until cauliflower is tender and golden on edges. Cook 1c rinsed farro until tender. Drain; mix in 2tsp olive oil, 2 minced garlic cloves and salt.  Toss together cauliflower, farro, halved kalamata olives, 1/4c drained sun-dried tomatoes, 3/4c crumbled feta, 1tsp lemon juice, freshly ground pepper, thinly sliced avocado, and 4 handfuls of greens e.g. spinach/rocket etc.