A
simple question, maybe. What are we talking about here? You actually mean to
ask, how does the butter off of a knife? What is the circumstance? Bagel, hot
from new toaster that is set on bagel to start with. So what knife, anything
special? Yes, love the knife: weight, balance, broadness of a thin blade, grip,
scale, easy cut, overall look. Gees, okay. What butter? In butter dish, top
off, three quarters of a cube, clean look, appears stand up soft, not aged,
good complexion, butt end is facing away. Ah bagel slowly ascends from that
toaster, almost
biblical for a crusty sunrise. Topside half only, with sesame seeds ready to go
face down. Thought plate but wanted palm, left hand, not too hot but invitingly
warm. Thankful flash, no donut hole in the center. Lift a cut of butter, ample
and easily slice, full square and thick enough for the intended full sweep
task. In a crossover move from butter dish on left to start butter contact at
two o’clock position on right, right-handedly. Looking
forward to the cross the clock for the sweep towards seven. There is a
cooperative move between left and right hands about the tension for delivery. Plenty
of perforations throughout the browned bagel’s face but not wanting to plug
holes as much as a uniform glide. Butter
has embraced the knife enough for the turn over move for butter to face bagel. Wishful
to think for evenness from the forthcoming spread. Use hand tension to
communicate the corrections towards that thought. Hand sweep starts before
contact made. Even the first inch of spread needs a pressure correction to make
it to the bottom left with adequate butter, evenly spread. Aiming now for
somewhere between seven or now eight on the bagel clock. Although the butter
slab is wider then the blade, still not wanting any of the butter to bunch up
or be crushed against the top of the blade during the spread. That would ruin
the view of the delivery stroke. So far the butter, out of view, is uniformly
agreeing to leave the blade for the bagel surface brilliance. Yes, I will be
going for more butter and
several more swipes. But clearly, I have to succeed on this first pass. Trust
in the touch of delivery. Eyes are on it, correcting form from the post-spread
view towards
the pre-spread areas still coming. Really this is a slow, almost sensuous pass
to allow for all of this motion, in visual translation and the physical
execution of doing it. The melt down has started even before the first pass is
complete. Little hot tubs of butter are evident looking back towards the 2 am
start place. Apparent success and I am more than half way across.
Guestimate
adequate butter for completion in same manner as has been applied. The heat
conversation between
bagel topside touching the left palm lingers and weighs on the speed that will
be the next strokes’ confidence as built from the success of this first pass.
At this point, by the look and feel, it is decided quickly, that no jelly, jam,
honey or anything else considered is really needed. Smother then taste and slow
chew wild do the trick. Only two more indulgent passes, one above and one below
to match then consume the inviting surface in a sunny butter display. There is
a hand pass from left to right as a lift is also taking place towards the mouth
in anticipation. The knife itself was, slight of hand dismissal, downward and
counter bound almost
without notice. The buttery bagel is now movie screen size, sort of
face-to-face at the top of its delivery arc preceded by the taste fumes of
melted butter inviting. Cut! So the original question was, how does the butter
get off the blade? I don’t think you answered that. Hey, well, at this point, I
don’t really care.
Questions
aside, chomp and sublime have just meet. Think
about that instead . . .
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