Monthly Archive for: ‘August, 2020’
To say we could all use a pep talk, or pick-me-up is a monumental understatement.
The truth is, that might work if the challenge was short and familiar, but attempts at it feel phony when you’re dealing with a global pandemic, millions out of work, people losing loved ones. No matter how old you are, what language you speak, what you believe, you’ve been affected by the events of 2020.
But, the sun gets out of bed and shows up every day and so must we. What might have been a pep talk under different circumstances becomes an opportunity to really connect. Yes, we can find comfort or a sense of solidarity in hearing what each other is dealing with. But we can also find ways to support one another even if it’s just by listening with a deep sense of care. Whether I’m interacting via zoom or outside more than 6 feet apart, or alone with my own thoughts, here are some focal points that help me stop wasting time and energy on my own fears:
- This will not last forever. Really.
- Stop judging your feelings. If you’re afraid, feel it, and explore where it’s coming from. Can you do anything about the sources? If you can, go do it. If you can’t, make a choice: continue being afraid of what you can’t control, or….see #3 on this list.
- Keep moving. Mentally and Physically. Take a walk or run or ride somewhere new.
- Reflect on the things you do that bring you peace and good vibes. Do those things more, crowding out the habits or things that keep you stirred up or unsettled.
- Ask others how they are doing and want to know the answer. We are not the same. Be curious about how we’re different. You might learn something.
I did not say these practices are easy. I struggle with every single one of them. Maybe I should pick one a day and practice. (Oh wait, am I judging myself again?)
1 medium red onion, sliced into thin ½” rings
½ cup red wine vinegar
8 c salad mix (that includes radicchio & curly endive)
½ c lightly packed fresh basil leaves
½ lightly packed fresh Italian parsley leaves
½ c pine nuts, toasted (divided)
3 scallions, thinly sliced on the diagonal
3 oz parmigiano-reggiano cheese, shaved with veggie peeler into thin curls
3 oz thinly sliced prosciutto di parma, cut into bite-sized squares
1. Soak onions in the red wine vinegar for several hours, drain.
2. Wash & dry lettuces, tear into bite-sized pieces.
3. In a large bowl, mix greens, basil & parsley, ¼ c pine nuts, most of scallions & half of parmesan & prosciutto.
4. Right before serving, toss salad with warm balsamic dressing (September’s recipe).
5. Transfer salad to deep platter, scatter top with red onions & remaining parmesan, prosciutto & scallions.