One of my high school buddies posted a profound statement on social media. He has been a school teacher and head coach for girls’ basketball for 27 years. He is now an assistant coach by his own choice.
He was asked recently by a freshman player if he had ever been a head coach. He replied, “Yes, dear.” He could tell by the look on her face that she was thinking, “Then why did you take a demotion?”
My friend Louie posted, “Well, I didn’t…my calling required for me to become an assistant. I had gotten to the point that I didn’t feel that I was being the best coach I could be as the head man. I was much too emotional in my decision-making, being hyper – critical of my kids’ performances, and basing our “success” only on wins and losses. When approached by my principal about a position at my current school, he was pushing for me to take the head coaching position. However, I knew that the Lord knew that I’d be a much better asset to these kids in the assistant position. No ego problems here…I absolutely LOVE teaching the game of basketball; I absolutely LOVE teaching A&P; I absolutely LOVE having any kind of positive impact on the young people with whom I deal with daily. I feel it’s my calling, and I’m not going to argue with God! I’d gladly take that loss.”
It is when we find that our passion, our work, our call to serve aligns in such a way that the title we hold doesn’t matter as much as the outcome. When we find our “sweet spot” in this life we can honestly say in all caps, “I LOVE WHAT I DO! Thank You, God!”
I’m sharing today the recipe for M&M cookies. They are one of the few things I actually knew how to make in those high school days. I think they will satisfy your ‘sweet spot’ any day.
M & M Cookies
1/2 c. margarine
1/2 c. butter
1 tsp. each baking powder & baking soda
1-1/2 c. brown sugar, firmly packed
1/2 tsp. salt
1/2 c. white sugar
2-1/2 c. all purpose flour
12 oz. M&M’s
1/2 c. chopped pecans, optional
Refrigerate for 1 hour. Scoop dough into balls about the size of a golf ball. Place on an un-greased cookie sheet, about 8 to a pan. (I use a silicone mat on the cookie sheet for all my cookie baking)
Bake at 350° for 10-12 minutes. Cookies should be lightly browned on edges. Allow to cool 5 minutes before removing from pan. These cookies are best consumed the same day they are made. Variations: Use white chocolate chips and dried cranberries instead of the chocolate with chopped walnuts or almonds.