One thing is certain in this modern world of ours. Rushing. We rush to do everything from getting information to eating to making a judgment, to even adulting. We rush to become an adult before learning to become a kid.
Life is speeding up, and with it, our inner angst. We want to cram in as much as we can and be productive, but at what cost? By cramming each moment so full of events, we leave ourselves no time to actually experience them in any meaningful way
I've often noticed that when I'm rushing, I'm not really present. I'm just focused on getting things done. I'm racing against the clock. It's a feeling of pushing against time, the present moment itself. It's exhausting and draining. We're not really home when we rush.
When we’re rushing, we are living in a state of resistance. When you stop rushing and slow down, you enjoy life more. You are still moving forward but life is more interesting. You worry less, and you care for others more.
Being present takes energy and intention. Rushing allows you to live on the surface rather than going deep. The truth is that at every point in our life, the only thing we need is the right nutrients to grow.
Don’t be in such a rush to reach a goal, that you reach the goal before you are ready. Sometimes, we learn such valuable lessons along the way. Sometimes, we learn more about ourselves and discover that we want something different. Put your heart into what you do, but don’t rush. Good things take time and you are worth it.
We think there is a timeline attached to our life that contains events like mastering our art, developing skills, self-improvement, actualization, and bettering our relationships. In reality, there is no timeline.
To be present is to fully inhabit the moment, to slow down and pay attention to everything around us. Letting go of the inner rush allows us to experience higher states, like joy, connection, and love. It takes courage to live in the moment.
The more you try to manage your time with the goal of achieving a feeling of total control, and freedom from the inevitable constraints of being human, the more stressful, empty, and frustrating life gets. But the more you confront the facts of finitude instead — and work with them, rather than against them — the more productive, meaningful, and joyful life becomes. Our capacities are limited, our time is finite, and we have no control over how it will unfold or when it will run out. Beyond the lucky fact of being born, life is one great sweep of uncertainty, bookended by the only other certainty we have. life is not something to be managed but savored.
Life is a process – a series of steps. Things are done gradually. Once in a while, there is a giant step, but most of the time we are taking a small, seemingly insignificant step on the stairway of life. The pace of life is relentlessly accelerating, and we are all headed toward the last stair. Now is all we’ve got. Slow down and take the time to enjoy every step along the way.
Arugula Salad with Bacony Croutons and Sherry Vinaigrette Recipe
INGREDIENTS
- 6 thick-cut bacon slices, chopped
- 4 cups torn sourdough bread (from 1 [8-oz.] loaf)
- 3 tablespoons sherry vinegar
- 2 tablespoons finely chopped shallots (from 2 medium shallots)
- 1 teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 5 ounces of baby arugula
- 2 ounces blue cheese, crumbled (about ½ cup)
- 1 Honeycrisp apple, thinly sliced
- ½ cup chopped candied pecans
INSTRUCTIONS
- Preheat oven to 375°F. Cook bacon in a large skillet over medium, stirring occasionally, until crisp, 6 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate, and set aside, reserving drippings in skillet. Remove skillet from heat. (Bacon can be made a day ahead and stored in an airtight container in the refrigerator. Before using, place bacon on a paper towel-lined plate, and microwave on HIGH until warm, about 10 seconds.)
- Place bread pieces in a large bowl. Pour bacon drippings from skillet over bread pieces in bowl; toss to coat. Transfer bread to an aluminum foil-lined rimmed baking sheet; spread in a single layer.
- Bake in preheated oven until golden, about 12 minutes. Set aside to cool. (Croutons can be made a day ahead and stored in an airtight container at room temperature.)
- Whisk together vinegar, shallots, honey, salt, and pepper in a small bowl. Slowly whisk in oil until well combined. (Vinaigrette can be made a day ahead and stored in the refrigerator. Let stand at room temperature 30 minutes to 1 hour; whisk before using.)
- Layer arugula, blue cheese, apple slices, pecans, croutons, and reserved bacon in a serving bowl or on a platter. Drizzle with vinaigrette just before serving.
