The other day my friend and I were talking about time. Having time, finding time, and making time. I know none of this is new, but I think it’s a good reminder. Basically the bottom line, no matter how OMGSOBUSY you are, is that if you really want to do something, you’ll make time to do it. It might mean unpleasant sacrifices, getting up at ungodly hours, and going longer than is socially acceptable without showering, but if you’re determined to find time for something, you have to make that time.
I will always make time for this kid.
I am lucky in that as a teacher, I have a decent amount of time (especially right now, between my summer job and the start of the school year). I don’t know what it’s like to try and work crazy hours while training for an Ironman like this total badass, but I do have my own share of things going on, and I try to prioritize time with my kid, time on the roads, and time in the kitchen (in that order). It sometimes means this blog gets a little neglected or I miss out on a little bit of sleep, but I made a rule for myself that I need to run at least 30 miles a week (unless sick or injured), and I do what I can to stick to that.
Please remind me of this in October when work is kicking my rear, I’m reaching peak volume of marathon training, and all I want to do is nap on the couch.
Another totally obvious realization I made was that if I never had time for something, it was because deep down, I didn’t really want to do it. I spent months trying to find the time to go to yoga before I realized I’d much rather either go for a run or sleep. Similarly, I used to wonder how I’d ever find time to decorate cookies like these, before remembering that I’m much more into the throw-together-basic-chocolate-chip-cookie-dough-and-eat-half-the-batter style of baker. And I’m okay with that. (But damn, those cookies are beautiful).
Anyway, I made some slaw to go with baked tofu and rice and was pleasantly surprised with how delicious raw bok choy can be, since I’ve only had it cooked before. The ume plum vinegar is worth seeking out at an Asian grocery store or Whole Foods – it’s salty with an intoxicating sweet and sour ending and it is great with the earthiness of the sesame oil. The original recipe didn’t have any sweetener in the dressing but I like my slaw a little sweet so I added a little agave.
Leftovers make great lunch! To make the tofu, I just brushed some Bragg’s Liquid Aminos over extra firm tofu slices and pan-fried them until browned and crisp on the outside.
(adapted from Clean Food)