It turns out I was having an intense migraine aura headache. Unable to walk without the possibility of toppling over was scary and not being able to do anything on my “to do” list was frustrating. Once I learned what was making me feel so poorly, however, I was able to take action both in healing myself and in finding a strategy to cross stuff off the aforementioned “to do” list.
As a result of feeling sick, I wasn’t going to be able to do everything in the way that I‘d planned. My doctor had suggested I take a break from the computer, which seemed impossible since nearly everything I had to do was online, but the word “prioritize” kept popping into my head. I don’t easily give up control. No way! But I realized that in order to get from point A to point B, I was going to have to adjust my plan, and I would need to ask for help. Most things, it turns out, can be postponed, ignored, or done by someone else. The few things that didn’t fall into those three categories, I had to do, but at least by then my list was much shorter.
I ended up doing all the essential office and housework and devised strategies for the rest. Suddenly, I realized that a lot of what had taken on such significance in my mind wasn’t quite as important as I had imagined. The blessing was that I was reminded to slow down, take a deep breath, and prioritize.
What in your life can you delete from your “to do” list? What can you postpone? And what can you ask or hire someone else to do?
No matter what’s going on in my life, whether I’m feeling sick, sad, stressed, or over-the-moon happy, I always try to make time to treat myself to good food prepared with love and fresh ingredients. I make eating well a priority, and it almost always trumps anything else on my “to do” list.
Tomatoes are at their peak right now. This is a great time to make fresh salsa and stretch out summer a tad bit longer. This salsa recipe is so easy that it will be “to done” before you know it. Put it on a warm corn tortilla with lettuce and sautéed wild shrimp and you have a quick, healthy, and delicious dinner.
2 cups diced mango (from one large mango)*
2 cups diced Roma tomatoes, seeds removed (from about 5 tomatoes)
1 cup chopped white onion (from ½ a large onion)
¾ finely diced cilantro (from one bunch)
1 Serrano pepper finely diced (optional)**
3 tbs. fresh lime juice (from 2-4 limes depending on their juiciness)
*If you can’t find mango, substitute peaches (peel them first). Delicious late harvest peaches are still available.
**Serrano peppers are spicy. Add the pepper bit by bit until you reach your desired spiciness. I like spice, so I usually add the whole pepper, which is about 1 tbs.
In a medium sized bowl, combine the mango, tomatoes, onion, cilantro, and Serrano pepper. Toss with the lime juice and salt, and enjoy! This salsa is so good, I often eat it with a spoon like soup, but it’s also great with tortilla chips, fish tacos, or anything else you can dream of.
|Mango salsa with wild shrimp, black bean purée, and romaine lettuce|
|Mango salsa with cumin-scented charbroiled steak|