Lately, the only framework I can think through is time and how little of it I feel like I have.Three months until I launch my business, 6 weeks until I wrap up my nutrition program, one month until we move out of the city, 13 working days left at my job, etc. There is so much I am looking to accomplish in a short amount of time, and I’ve been feeling so overwhelmed that it’s almost paralyzing. This numbness inevitably leads to procrastination, which in turn, builds the overwhelm – a vicious cycle! I came up with a plan to take a couple things off of my plate and by even just rationalizing this in my head, I started to feel more at ease, and able to tick things off of my list.
All of this made me think of me of the third of the Five Sutras (guiding principles for Kundalini Yogis) for the Aquarian Age: ‘When the Time is on You, Start, and the Pressure will be Off’
The 3rd Sutra is simple and clear: when faced with a deadline or the pressure to get something done, begin. Just begin! Even if you don’t know what the first step should be, do something.
We often dread or procrastinate starting and/or completing tasks. This manifests in a variety of situations, which range from the mundane (such as cleaning your house), to the practical (like organizing a work project), all the way to the personal (like starting a home practice or hobby).
The 3rd Sutra suggests that the way to relieve the pressure is just to begin*.
Not only did I have to begin (or in my case, continue) the work, but I also had to *start* to think about what I could reasonably accomplish in the various time frames I mentioned above as opposed to just shutting it down and ignoring it.
Now, what does this have to do with making a perch dinner? Lol I’ll tell you. Last tuesday I had a lot to get through and had to be very strategic about my day. I had a deadline to meet for my job, some admin to do for school, copy to write for my upcoming website, and a therapy appointment right at 5. Whenever I finish my day at 6pm, I’m usually mentally exhausted and hungry, and don’t have a ton of patience for cooking dinner, even though this is something that usually relaxes me – I prefer a 4pm end to the work day and to take my time in the kitchen. Because I had a variety of tasks to work on, I decided to bookend each assignment with a ‘self care’ moment. In this case, it’s not about acupuncture appointments or taking a bath, it’s more about doing something that in the future you will benefit from, and this comes to me most naturally through cooking. Once I completed my work deadline, I threw together lunch, and while I was in the kitchen, I boiled my potatoes for dinner. After my emaiingl and admin, I took the dog for a walk in the park. Once I finished the web copy, I made a green garlic sauce for my potatoes, and cleaned and chopped up my vegetables for a salad. By the time I finished therapy, all I really had to do was dredge and fry up some fish, which took all of about 15 minutes. Dinner was served, and it had 4 separate components! And most importantly, I had accomplished all that I set out to do with an entire evening in front of me to recharge for the next busy day ahead.
‘Hitting When the Mood Strikes’ is my preferred phrase to ‘Meal Prep’, which to me, implies taking an entire day to make a bunch of identical meals that sit in tupperware containers, robbing your life of any spontaneity and diversity. Don’t get me wrong, there are times where I can be a real batch cooking queen, and reap the benefits of having a fridge full of cooked grains or beans, roasted veg or sauteed greens, and a homemade dressing that lend themselves well to a variety of meals. But most of the time, hitting when the mood strikes entails washing and drying some lettuce for dinner before I catch the streetcar in the morning, making some brown rice in between zoom meetings, or washing and storing after grocery shopping. It’s in the small acts that take the burden off, even if just a little, that is true self care, and self love.
Perch Dinner
If you don’t know perch, get to know her! She’s a cool-water fish native to Ontario, a sustainable eating option, and super affordable! My favorite part about her is that she’s quick to cook. My mum loves this fish, and she taught me the best (and arguably only) way to cook it as I teach you below. One of her many genius ideas has been to put the fish between a hamburger bun with homemade tartar sauce, lettuce, and tomato, and call it a perch burger! Highly recommended for a fun summery dinner.
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