Many years ago, when we lived in Washington, I had a container garden that I lovingly called my Mojito Garden. It was a mint garden with three varieties from which I harvested mint to make delicious, refreshing mojitos. I used to muddle away, crushing the mint to release the aromatic smell and strong flavor hidden within the leaves.
Then we moved to Arizona and I, being of not green thumb, slowly, one by one, lost my mint plants to the relentless heat. (I also may have forgotten to water them a couple times.) With shame, I resigned my mojito muddler to the Tupperware container in our laundry room where I keep the other rarely used kitchen gadgets I refuse to get rid of.
Tonight I dusted off my muddler, calling it in as backup, to crush pita chips into a course powder that I added to my breadcrumbs to add texture and mystique to the breaded pork chops we will eat for dinner (In reality, I did not have the 1/3 cup of Corn Flakes the recipe called for). As I crushed those dried, colorless pita chips I could not help but feel as though I was letting my muddler down in some way and that perhaps I needed to redouble my efforts to regrow my Mojito Garden.
If not for me, then for my muddler.