This I Knead

 I'm allergic to nuts. What does that have to do with the picture or the title, or even bread as a whole? I don't know; well, I didn't know when I chose to use that simple sentence to lead in to this blog post but I hope I'll make some sense very soon. It's been a ridiculous span of time since I posted anything, and that's not because I haven't been writing (on the contrary, I just finished producing a short play festival that I am really quite proud of.) I've been away because I lost focus of the reason I started this blog. I need this as a space to create and hash out literary conquests and dilemmas. My dilemma, that I am faced with now, is being a parcel. I'm allergic to nuts. Gone from being a cog in the machine a part, now I sit apart fallen like a nickel through an aperture  a cast iron grid a fake smile a passing hello.  Gone from being a cog in a machine operating in/outside of my own will feeling yet filling a space...

 Today is the first day that I am working with the creative team from RLabs . This marks my beginnings on a journey to become a beacon of trust and hope for my community. To take it into the lingo of my blog, this is me adding the yeast to my dough. Why yeast? Well, like most things that are good for you, yeast is not particularly great tasting on its own but it joins a confection of ingredients to make for a beauty filled symphony of taste. This experience with RLabs is not going to be surface value fun, it will be tough, I know this, I expect this, I want this. I know that I am going to be challenged to think in different ways and see things with a different set of tinted glasses, but I am no way intimidated by this. The yeast to this recipe- I think I'm making some pizzas- is the thing that will not be known when my friends are all feasting. I know that after all of this, no one will look at me and say: "My gosh! Brent   and Christine did a great job training ...