Things have been pretty crazy 'round here.
|Shady Shot of Caramelized Cabbage & Roasted Roots!|
"A little month," as Hamlet says.
I've been in a state that I call "Mind-Swimming," inspired by the feeling that I am awash in details, projects, and ideas. My mind literally feels like it is navigating water because it is so crowded in there!
Last Saturday though, I had a day of "Mind-Diving," meaning I chose one topic for a "deep dive." I woke up at 4 AM after a dream and decided to jump into some behind-the-scenes blog work that I've been wrestling with (with the happy assistance of friend and blog coach Ethan Waldman of Cloud Coach). It continued until about 5 PM, and I made some good progress.
This swimming/diving metaphor is another way of expressing Emilie's (of Puttylike fame) concept of the Three C's: that there is some technique involved in organizing your time according to the type of activity. Is the activity one of creation, consumption, or connection? This concept sort of blew my mind a few months ago, and I've been using it as a touchstone for getting things done in a way that doesn't burn me out- highly recommended.
Speaking of burnout, while I've been doing all this 'swimming' through ideas, and projects, and research, you may well ask what sustains me? The answer to that, and what gives me confidence that this venture will be a success, is that I keep doing it.
That's right. I'm using the insanity to prove I'm not insane.
Of course, what I mean is that if I didn't enjoy the cooking, hosting, planning, researching, why would I keep doing it? It gives this introvert energy, and that's the secret of following your bliss, folks.
It'll probably change and evolve, since that's what multipotentialites do, and that's okay! I'll be keeping a weather eye on the horizon, a firm hand on the rudder, and I'll adapt.
But for now, this is the hot ticket! :-)
I started with sweet potatoes, as I often do (love this Ode to the Sweet Potato from Tasty Kitchen). I added paprika. I roasted with olive oil and salt.
The boquerones, by the way, were inspired by the tapas at Estadio- also delicious- but bought at Vace, an Italian delicatessen at Cleveland Park, much less expensively. Score!
There were a lot of choices in little bowls around the table, which was a little awkward to pass, but tasted good in the mouth. The husband previously referred to said that it was unusual to offer red cabbage as a taco filling.
We like doing unusual here.
Do try the red cabbage recipe- it's a smash hit, as well as cheap and easy (earning it a place on my next Favorites List). Let me know if you like it, or find good variations, in the comments!