Things not worth worrying about: blogging if I don’t have time…going deodorant-less to work on Tuesday…cleaning…I only ran 14 of a planned 18 mile run because my body wasn’t feeling it…my taxes aren’t done yet…ironing (overrated)…things I can’t control…spending a whole day doing nothing…I ate fast food on Saturday…making mistakes.
Things totally worth worrying about: living every day with joie d’vivre…work deadlines…spending time with family + friends…laughing…following through on my promises…good food…exercising…buying Aziz Ansari stand-up tickets before they sold out…I started a Twitter campaign to get Aziz Ansari to let me take him out to eat when he visits Madison…reprioritizing
These are the conclusions I came to this week.
Between full-time work, school, freelancing, blogging and marathon training, I haven’t been a normal human being lately. More like a pinball stuck in an old pinball machine catapulting from side to side in a chaotic frenzy of “Go here!” and “Go there!” and “Do this!” and “Don’t forget to breathe!” I’ve been ringing up some serious points but getting pretty banged up in the process.
I mean…I haven’t blogged in nearly a week!
And I also haven’t cooked in a week! Did you know that frozen (organic) pizzas, Barbara’s Peanut Butter Puffins and eggs + avocado on toast are seriously delicious? I do. I’ve been eating them for a solid week straight. Not all together, I assure you.
An hour-long phone conversation with Mama Everythingtarian and some serious thinking later, I decided to reprioritize. Simplify. And so I quit two of my side freelance-ish projects.
And for some odd reason, it reminded me of an article in the New York Times that I read back in January proclaiming 2012 the year of the un-recipe.
It suggested at-home cooks stop following recipes. Begin cooking intuitively. Know which flavors go together. Experiment. Taste. Season. Taste some more. And create something organically original. I liked the sentiment and realized just how true it is…in cooking and in life.
To simplify. To live by tasting…not just because it’s what you’re “supposed” to do. To savor.
Quitting those projects is going to give me more room to do just that! Room for writing projects in the works. Room for cooking and tasting. Room for sitting on the toilet and reading Bon Appetit magazine. Room for being a functioning human being who cleans their kitchen and does their laundry and doesn’t live in an apartment that could be considered a health code violation.
And you know what? I’m really looking forward to it.
Buy three of your favorite vegetable varieties, an onion, a loaf of good, crusty bread and goat cheese. Roast your veggies at 400 degrees tossed in a mixture of olive oil, balsamic vinegar, garlic, lemon and any fresh herbs you have on hand. Drizzle your bread with olive oil and a dusting of garlic powder before toasting it under the broiler until golden brown. Smear your goat cheese on the toasted bread, top with a heap of roasted vegetables and devour.