11 Mon, 2010 § Leave a comment
But that doesn’t mean you shouldn’t embrace the experience of growing, improving & learning.
It is getting over the attachment to the I-won’t-be-happy/successful-until-I-have/accomplish-“this” mentality. As long as we embrace each step as part of the experience, it is perfectly fine to look forward. Just don’t forget to accept & embrace this very moment.
We easily get stuck in every day, monotonous habits & forget to truly live. Goals can be crucial to keeping us on the road that keeps us happiest.
It’s not simply a matter of ‘what do I want to do?’ or ‘what are my goals?’.
Instead, ask, “what would excite me?”
Entrepreneur & author, Timothy Ferriss, created a process that resonates with me of applying time-lining to what most would consider dreams: dreamlining.
I do not adhere strictly to his method, but use it as a guideline for my own goal setting. Short-term have been most effective for me, ~3 months, which I have realized make them perfectly suited for the seasons.
Practice yoga every day ~ Open my hips! ~ Master Pigeon, static Handstand, Dancer variation, extended Side Crane
Take a new yoga & spinning class [I love checking out different teaching styles]
Find a new gym / establish new workout setting & commit ASAP
Tickle the ivories daily ~ Master a new piano piece
Pick up the needles ~ Knit at least one new project
Listen to one new audiobook [perfect for road trips & knitting ;)]
Make All winter solstice/holiday gifts for friends & family
Make a new friend
Buy another camera [currently I use Dave’s & would like my own]
Sell remaining items from the “move” & 100 Challenge
Write/blog daily ~ Explore resources & styles
Embrace Time & Mobility
Establish a viable income in AZ
Launch database website
Since the last couple weeks have been a bit hectic preparing for the move, simple meals that use up our pantry goods & are still deliciously satisfying have been a must.
Angela’s Chunky Red Sauce is simple & amazing. Just combine [I left out the scallop squash], stir & simmer for ~45 minutes, which is about how long the squash will take to bake.
Match made in heaven my kitchen. 😉
Cut one spaghetti squash in half length-wise, scoop out seeds & guts [there is not much in this variety] & lay cut-side down in a glass baking dish with about one inch of water. Place in a preheated 400*F oven for ~45minutes, until the flesh is cooked & flakes easily, checking occasionally to make sure the water does not evaporate completely. I usually turn the squash cut-side up for a few minutes to “toast” the flesh a bit at the end.
Now…instead of flaking & scooping the flesh onto plates — burning your fingertips all the while — simply fill with red sauce & serve individual squash bowls [our squash was small & perfectly portioned for a half each]. Let each diner enjoy the flaking & mixing. 🙂 Cook smarter not harder, plus creative serving presentations are always impressive. 😉
What are your “goals” for Fall?