I don’t know how or why, but I seem to attract complete strangers in one-off meetings where they share interesting stories with me. Today, this happened while I was recovering from a two-circuit run in University Park. While catching my breath, leant over unfastening my trainers and loosening my knee support, I became aware of someone sitting down on the same bench. I looked across to see a young, brown-haired woman, wearing a pretty floral summer dress and sandals. We politely exchanged smiles.
“A lovely morning for a run.” She said.
“Yes,” I agreed, “I’ve not long re-started running after a break of about five years and I’m still finding it rather hard work.” We exchanged a few more pleasantries concerning the beauty of the park, the birds and abundance of squirrels. During which time I explained how I paced myself by running a while and then walking, with each change of pace targeted to a marker of some description. This might be a tree I’d explained, or a bridge (spanning the river adjoining the park), a dog-walker perhaps, and so on.
Believing the conversation to be at an end, I checked my watch then leaning forward again, I re-tyed my laces. As I did this, I heard her say something along the lines of “I have little habits I use in my life too.” Before I’d given it much thought, I heard myself asking what sorts of habits she kept to.
The following is an accurate summary of what, with candid simplicity, she went on to tell me. We parted company a short while after she’d finished talking, but not before simple introductions took place – an exchange of names, but nothing else.
Bethany is particular about how she has her toast. If shockingly undercooked toast is represented by the number 1 (meaning bread uncooked, being equal to zero) and toast burnt-to-a-cinder a 10, then perfection for her rates at 7.5 on the toasting scale. What is she looking for? It turns out the answer is an all-over, largely even brownness, with only minor evidence (relative to the entire mass) of blackening due to burning, along the crust edges. The overall effect is found pleasing to the eye, the bouquet of charring but a slightest hint to the nose.
Bethany adds two further ingredients, transforming the toast into a snack. Butter (soft, unrefrigerated) and a sticky, dark brown paste with a strong distinctive and salty flavour.
The butter is distributed and flattened out carefully over the toast while it is still hot, melting and thereby moistening the whole top-side. A buttery knife dipped straight into a pot of yeast extract is a nightmarish scenario for Bethany, and cannot be allowed to pass under any circumstances. Therefore and without fuss, the knife is taken to the sink, washed under a hot tap, cleaned off and dried.
Enough of the sticky spread is then manipulated onto the knife, judged right so as to avoid the need to re-introduce the utensil back into the pot, thus avoiding the transfer of crumbs. This is then applied around the edges and skilfully worked into the centre, ensuring an even distribution, taking great care not to ruck-up the surface of the toast.
A slice of toast requires cutting into smaller sections. To not do so results in a mess around the lips. This, despite whatever efforts are employed through the sophisticated manoeuvres possible within the swivel action of a wrist. Bored of four squares or the elementary alternative of four triangular shapes, Bethany adopts a variation she refers to as the triangular-thirds option. With a clean, sharpened knife, she cuts an equilateral triangle in the centre, producing two right-angled triangles on either side.
For presentation purposes, even if only for herself, said sections of toast are carefully transferred using a wooden spatula to a clean, gently pre-warmed side plate (electric oven 120°C/250°F, gas mark 1 for five minutes). Eaten seated, with a paper serviette provided to wipe hands on completion, the plate is then immediately washed and left to drip dry on the plate rack.
This is Bethany’s routine. The precision gives her pleasure, comfort and the sense that everything’s going to be alright.