Thursday Thought-The Ultimate Custodian

People rarely think about facility managers, or as we used to call them, custodians. I had the privilège to meet and work with a man who set the standard for the best of the best when it came to caring for the building that housed the TV station for which I worked.

Tom was a retired air traffic controller who played ice hockey. His brother worked at the station, so I think that’s how Tom got the custodian position. Now, Tom didn’t mop the floors or clean the bathrooms–we hired a cleaning service to perform those functions at night. But he took care of the building.

Tom arrived at work before anyone else (pre- 24-hour TV era). He went into every single office and checked the lights. Every single morning. A burned-out bulb was a personal affront to him. Once a week he flushed out the drains in the restroom floors to make sure they were clear.  We never ran out of toilet paper, paper towels, or soap. In the winter, he tooled around on his little tractor keep the driveways and parking clear of snow. In the summer, his little tractor converted to a lawn mower, and he kept the grounds immaculate.

His wife Bea was a sweetheart and always made the best ham loaf for our potlucks.

He eventually retired from the job, and although we had some great guys in the position afterward, no one ever reached Tom’s level.

I thought about him the other day when I was getting ready for my daughter’s wedding and pulled out the table cloth his wife made as a wedding gift for me.

Office Update: Oct 2020

My office redo is coming along–not as nicely as I would have liked, mostly due to the fact an airline is holding my money hostage–I had to cancel a trip due to the pandemic and Delta Airlines won’t give me back my money. Thieves.

But I digress.

This book case is now behind the door.

I moved the printer into the office from the hall.

Did some more rearranging of books.

 

And brought in the white board I hope to hang at some point. I have used it several times.

 

I spent a lot of time here this summer, including a four-day virtual conference. It’s much more comfortable now than it was a year ago. More user friendly.

MJ Monday-Manuscript: Update

As I type this blog, the first draft of the next (so very delayed) book is complete. A preliminary round of revisions have been noted. I plan to delve into revisions after finishing this blog.

I used my three-week July vacation to push to the end. The problem, you see, is my writing process. And it’s not a problem, really, it’s simply the process.

Some people refer to what I do as the Headlight Method: write as far as you can see in the headlights, then wait for the headlights to reveal more.  And that’s how it goes . . . sort of. What I need to know is apparently already in my head. But my brain won’t release it to me until it’s good and ready, which is frustrating as all get out. So all the while I was making myself crazy trying to figure out how/why on a certain aspect near the end of the story, my brain was sitting back, smirking. Then, as I was typing a scene, my fingers revealed the whole thing. Without ever letting my consciousness know.

It’s enough to make a sane woman crazy.

 

Thursday Thought: A Weird Moment

A couple of years ago, my husband and I (and maybe a chromo or two) were heading downstate.  We stopped for lunch at a major fast-food franchise. Nothing unusual.

We were sitting in a booth by a window, keeping an eye on our vehicle. What I saw next astounded me.

A big truck pulled into the parking lot. It was a cattle truck. The cows were mooing.

“Is that a cattle truck?” I asked my husband.

“At least we know the beef is fresh,” he replied.

Which is weird because I’ve always heard the burgers weren’t made from real meat.

 

Thursday Thought-Things I Don’t Get: Food Art

Social Media brings some interesting things into our lives. Take food as art for example.

I’ve seen stunning creations. Like a peacock wedding cake. Or this face. Or this cake. Or this truly awesome Halloween concoction?

I understand that presentation is important. But when presentation becomes the thing instead of flavor, I’m gone. Who wants to destroy something that must have taken hours to create? I respect the artistry. But food is made to eat.