The eve of my 30th birthday was relatively quiet. I chopped rainbow carrots and kale in my little San Francisco kitchen. I did not turn on the TV or listen to music. I resisted the urge to fill the space with noise. Instead, I washed the kale and peeled the carrots. I minced garlic and stirred it around with olive oil and cumin and coriander.
I listened to the sound of the knife on the cutting board, and savored the aromas filling the room.
I reflected back on my day – how busy it felt, like I was moving too fast and yet not getting enough done. How I kept having to remind myself to slow down. As my boss would say wisely, “This is PR. Not the ER.”
I carried that purposeful slowness into my evening. Letting my body and mind rest after a day of post-vacation email pile-up. Not avoiding it, but not worrying about it too much either. Sometimes you just have to hug the slog.
Much like excelling in the workplace, cooking from scratch requires patience and a methodical commitment. It requires focus and time. And if you’re going to enjoy the process, it requires slowing down and being present.
This is the greatest truth I’ve discovered in my 20s. Slowness. Savoring. It’s the truth I want to carry into my 30s. The gift I want to give to others. Continue reading
This Part 2 in a two-part series on what practicing yoga has taught me. If you missed it, catch Part 1 here.
6. Let go. Being present on the mat requires letting go of anything outside of your mat for that hour. Your posture is not one of control and striving, but rather openness and malleability.
So often, I find myself having a breakthrough during class. My mind relaxes, and I receive an answer to a question I’ve been pondering or a conflict I’ve been working through.
Isn’t this so often how God works? When we let go of our preconceived notions of what He can do – or what we can do with Him – we allow Him to enter the spaces where we feel most weak and strengthen us. He always surprises me with His goodness.
But this first requires opening up to Him. Continue reading
Friends, I’m writing a book on what I’ve learned while recovering from perfectionism. If you’d like to join in on the journey, subscribe here for sneak peeks and personal encouragement I only share over email.
Back when I was working for RELEVANT Magazine, I wrote a piece about how yoga had helped me become more comfortable in my own skin. How it had helped me embrace my body’s strength instead of hyper-focusing on the bits I wished I could change – the chicken pox scars, the stretch marks, the knobby knees.
The article resonated with other people who saw themselves in my story. They were on their own journeys toward self-acceptance, and they appreciated that I was offering an honest look into my struggles. But here’s the thing about being vulnerable – especially in a public forum – it opens you up to scrutiny and often to resulting criticism. On this particular piece, a handful of critics posted strongly-worded comments – mostly expressing dismay at my references to yoga.
They claimed that yoga is “the devil’s tool.” That it’s the equivalent of witchcraft.
On the one hand, I can see where these people are coming from. Anything can be destructive if it takes God’s place as the Ultimate Provider, Savior, Comforter, and Redeemer of our lives. Anything can be the “devil’s tool” – even really good things like food and music and marriage and family and, yes, yoga.
But those things can also be really really good – as long as they play a supporting role in our lives. They’re good gifts from a good father, not The Gift (James 1:17).
There he was. The evidence of this morning’s #kitchenfail. The sesame seed. Just sitting there, between the “x” and the “c” keys, taunting me as I sat down to write.
He’d won out this morning. He’d gotten the best of me. But this afternoon, his presence only made me smile. The last lingering remnant of a cookie recipe gone awry, he reminded me that there was grace for my mistakes. That the whole day didn’t have to go in the garbage just because that seemed to be the destiny of my cookies. That my kitchen failure was an integral part of this sunny Saturday.
I’d woken early. The sun streaming through my windows at 6:30am. My blackout curtains no match for the bright beams.
Rather than reach for my eye mask and attempt to sleep a bit longer, I decided to rise early and get a head start on the day.
Inspired by the food magazine I’d been reading before bed the night before, I somehow got it in my head that tahini honey cookies were the exact right dessert to bring to the dinner party we’d be going to later that evening. That and a Napa Valley Zinfandel.
As I got to work on the cookies, I quickly realized that the coconut flour I had thought would be a fine substitute for almond flour was not working out as well as I’d hoped. The aroma was heavenly. Vanilla and cinnamon. A slightly savory touch from the tahini and sweetness from the honey. And who can say no to the creamy quality of coconut?