Knives evoke strong emotions at my house. Not only do I have a scary family story involving a knife, I’m eating a few words today in regard to knife-care. And then there’s this avocado-egg toast I could eat every night for supper.
My younger son (a fifth-grader at the time) was playing with a neighborhood friend (I’ll call him “Ace”) at his house when Ace’s 12-year-old brother went berserk over a perceived injustice between himself and Ace. He grabbed a butcher knife and began to threaten Ace.
My son and Ace sprinted to our house to hide. Ace’s brother soon followed and started beating on the locked front door, cracking the stained glass with the handle of the knife all the while screaming how he wanted to kill Ace. In anger and frustration, he turned and used the knife as a machete to level the flowers in my front flower beds.
Next, Ace’s brother ran to our garage, which happened to be open. Inside, my older son and I frantically dashed to the door between the garage and kitchen. We got there just in time to push it shut while Ace’s brother tried to push it open from the other side. The back-and-forth pushing and pulling of the door continued for a few adrenalin-filled seconds until we finally got the door locked. When Ace’s brother tired of beating on the garage door, he retreated back to his house.
We cautiously peeked out our front windows and watched him cross the street and slit the tires on his momma’s van parked in the driveway. As he walked on down the street, the police arrived and carted Ace’s brother off to wherever they take troubled kids as we breathed a sigh of relief.
The silver lining to this story is the way it drew us together as a family as only a crisis can do. We were thanking God that nobody was seriously hurt, but also asking Him to provide the help Ace’s brother needed. We had a new appreciation for the parenting struggles our neighbors endured, which were completely disguised up to that day.
Less importantly, we got a new front door, and my boys had writing material for the rest of their school days.
On a less terrifying note but still related to knives, I am confessing I’ve been a knife abuser.
The knife pictured above was my favorite. Sad, I know. I used to say, “If I can’t put it in the dishwasher, I don’t need it.” In fact, I once gave away 12 place-settings of blue Wedgwood with the white raised figures on the perimeter because my mom said it shouldn’t go in the dishwasher.
In my defense, I wanted my knife to be really clean and the dishwasher water gets way hotter than the water from my faucet. But as you can see, abusing a knife like this will drastically shorten its life. The handle only lasted about 3 years and the blade is dulled. Now that my husband replaced it for my birthday, I have repented and vowed to change my dishwashin’ ways.
While we’re on the subject of knives, I think it’s a good time to share a no-recipe entree made much easier with the use of a good, sharp knife.
- 2 slices bread
- 1 tablespoon butter
- 2 eggs
- 1 avocado
- Salt and pepper
- Use a biscuit cutter to cut a round hole in the middle of a slice of bread.
- Remove the cut-out center.
- Melt butter in skillet over medium heat. Place both pieces of bread into skillet.
- Crack an egg into center of bread. Season with salt and pepper.
- When toast is browned, flip over to brown the other side.
- Use a sharp knife to cut a fresh avocado in half by rolling it around the seed. Then carefully strike seed so the knife blade is embedded into it. Pivot knife slightly back and forth to loosen seed and remove it.
- Scoop avocado from outer shell with a spoon.
- Place your egg-in-toast onto a plate and position avocado wedges on top. Cut toast in half down the middle with a sharp knife so the runny yolk is exposed.