“Everybody has to change or they expire. Everybody has to leave. Everybody has to leave their home and come back so they can love it again for all new reasons. I want to keep my soul fertile for the changes so things keep getting born in me, so things keep dying when it is time for things to die. I want to keep walking away from the person I was a moment ago, because a mind was made to figure things out, not to read the same page recurrently. Only the good stories have the characters different at the end than they were at the beginning…” – Donald Miller, Through Painted Deserts
On Friday January 29th, after five fruitful, challenging, fun-filled and growth-instigating years, I am leaving Greystone Technology.
Life is funny and strange and beautiful. And it has a mysterious symmetry at times, too.
Five years ago, in coming back to Greystone (because I’d left there once before…which is a whole other story…), I left a full-time position at a church where I played guitar, sang, led music and organized worship gatherings.
And this past Sunday I was warmly welcomed as Modern Music Coordinator for Christ Church Denver, where I’ll play guitar, sing lead music and assist in organizing worship gatherings. I am so thrilled to be stepping back into a role where I can utilize gifts and abilities that have lain dormant for some time. It feels very, very good to be stretching those muscles once again.
But, this mysterious symmetry of life runs another layer deeper, as I am also exploring even longer dormant skills, too. You see, from my late teens to my mid 20’s, I had an entire career as a baker/ pastry chef.
This position at Christ Church is only a part-time position. And so, I’ll be using it as sort of a platform to launch another endeavor, Simple Sweets Kitchen!
Over the last couple of years, as Melanie and I have wrestled with sugar addictions, and as my eating habits have changed due to my trail and ultramarathon running, I have been slowly dusting off old recipes from my pastry chef-ing days and adapting them to natural sweeteners, like coconut sugar, honey, molasses, maple syrup and others.
I’ve been making pies, ice creams, cookies, mousses, cakes and muffins… and frankly, they’re amazing. By leaving the overwhelming sweetness of refined white sugars behind, a richness and depth and complexity of flavors emerge that are spectacular. I made a pecan pie a couple of weeks ago that was mind-blowing when topped with a simple vanilla ice cream… so freaking good! And then there’s the maple ice cream with candied pecans… or the peanut butter ice cream… or the chocolate cake with Swiss buttercream…
Anyway. It goes on and on and it’s all very good and I can’t wait to share these things with you all! My logo and branding are being finalized. Tastings are being planned. The “full” site will be live in early February and it’d be awesome if you could visit there quickly and sign up for Simple Sweet’s newsletter to stay up to date on all that’ll be happening!
(Furthermore, I am also going to be launching yet another endeavor later in 2016, but THAT announcement will have to wait for another time.)
All of this is very new and exciting and terrifying, mixed with some genuine sadness and wistfulness and leaving Greystone.
I am forever grateful that Peter and Jesse (Melby and Armstrong, Greystone’s President and CEO) welcomed me into the Greystone community and culture. My working there came along at exactly the right time for Melanie and I. I don’t believe in coincidences and I needed them at just the time they needed me and it has been an honor and privilege to work with them, and all of the team, these many years. The experiences I’ve had there have set me up so well for this next phase of life and their leadership and culture are an inspiration to me as I launch into this new (and some how old?) work of mine. It’s time for new leaders to emerge at Greystone and I know they will, as I’ve watched it happen time and again.
Here’s to changing and keeping our souls fertile for the changes.