I woke up on the ninth, or was it tenth, snow day in a row to the sound of feet scurrying around downstairs. Recognizing the speed and lightness of the foot steps as my youngest; I hurried downstairs to see what he was up to.
Maguire was standing on top of a stack of books stacked on top of our step stool surveying the kitchen counter littered with bowls, bottles, bananas and the iPad.
“Good morning, sweetie,” I said, trying really hard not to freak out about what might be breaking or burning, “whatcha doing?”
“Making banana bread,” he answered with a smile and a small flash of eight-year old pride.
“Wow! That’s awesome. Did you find a recipe?” I scanned the counter for a cookbook or piece of paper.
“Yep.” He nodded, pointing to the iPad.
Sure enough on the screen was a recipe for gluten free banana bread Maguire had Googled. He’d also apparently found the ingredients listed, including measuring cups and had started portioning them into a giant glass bowl. I was impressed.
Slightly less panicked, only slightly, because I wasn’t sure what exactly he’d poured into the bow, I took a deep breath and said, “You are so sweet to make breakfast for everyone. Did you find everything alright?”
“Mmm hmm. It says it takes 45 minutes to bake.” He nodded.
He’d read the recipe all the way through before starting? Impressive.
“I couldn’t find the baking soda, but then I remembered I had some in my science kit, so I got it out,” he continued.
That explained the Ziploc baggie with the white envelope from his science kit, labeled “baking soda”.
“Very resourceful.” I applauded.
“And, I wasn’t sure what vanilla extract was, but then I figured out that must mean vanilla.”
“It sure does.” I was the one nodding now.
“Can I crack the eggs?” Maguire asked.
“Sure.” I leaned over the iPad and scanned the ingredients. “It says we need four eggs.”
“I know. I got them out,” he pointed to the four eggs lying behind the large bowl.
We all ate large portions of warm, sweet banana bread laced with melted chocolate chips that morning. It was gluten free and nut free just like our family’s allergies demand. It was delicious and perfect on a stay-at-home, snowed in kind of morning. All because a little boy decided he wanted to make it for his family, and he wasn’t going to let the fact that he couldn’t reach the flour and the sugar even with the stepstool stop him. Nope, he piled some thick books on top of that to get him where he needed to go. He wasn’t going to let the fact that he didn’t know what a baking soda box looked like or where we kept it stop him. Nope, Maguire went into his reserves. He didn’t let the fact that he was eight, that he’d never baked anything by himself or that he was the only one awake stop him. He didn’t let anything get in his way.
How about you?
What’s in your way today?
What’s stopping you?
If you took a look around, might you find something to prop you up a little higher so you can reach your goal? Or, if you seem to be struggling to find or attain something, maybe you could find an alternative source of a key ingredient to accomplish your goal?
I’m not saying be unsafe (my son was responsible enough to not have turned the over on yet, he knew he had to wait for someone bigger to do that), but I am saying be brave. Put on your adventure cap. And don’t let obstacles stop you from baking up something amazing!
Laura L. Smith