Well Seasoned

Standard

Some things improve over time…

I remember once

as a young bride

trying to fry up some potatoes

like Mama used to do.

I was using a brand-new

shiny skillet.

Mercy, that skillet was beautiful,

but my potatoes

stuck to the pan and

smoked up the whole kitchen.

My shiny new skillet

was not

well seasoned.

Now, nearly 30 years later,

I have some of Mama’s old skillets.

I think they were Granny’s first.

Any good cook knows

what a priceless treasure

a hand-me-down skillet is.

My favorite one

bears the scars of age and heat,

scraped mercilessly

as forks scrambled eggs

and that old metal spatula

flipped slices of bacon.

It’s the best skilllet in the whole kitchen.

It hasn’t been shiny in decades,

but it lends a

depth of flavor

to whatever is cooked in it.

Raw ingredients go in and get

transformed into

well seasoned food

for belly and soul.

No matter how hot the skillet gets,

nothng will stick to it anymore.

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