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