What is life if not a juggling act, a dance, a frenetic shimmy here, and languorous glide there? We try to keep pace, keep as much balls in the air as we can. We’re not happy unless our agendas are filled to the brim, including margins and side notes….only to moan and cry as we struggle to check each task off. When did “busy” and “stressed” become status symbols?
Not everyone is like this. Oh no. There are brilliant people who know the real score and smile gently in the background as we do our frantic dance, racing to somewhere nameless with only the stubborn knowledge that we must race there, ideally with a hundred balls in the air and oh the chiding if we let one slip. These people have got it all figured out.
I still throw myself onto the hamster-wheel, running pell-mell into nowhere. I still grab much too many balls and then sigh about having to keep them all sailing smoothly.
But I’m learning.
I’m learning that I can set the pace at which I dance. I can choose the music and the steps too. I can choose how many balls I want to juggle, and which I can leave behind for others. I’m learning that all dancers have breaks and so should I. That doing nothing sometimes has its own purpose (my strong predisposition for “me-time” helps me along). That sometimes it is not life that is complicated, but we that make it so.
Cooking is one of those “balls” that I gladly keep in the air. It nourishes me and my family, but I’ll have to admit that I also cook for purely selfish reasons. I love it. It makes me happy. In truth, it is the therapy that keeps my stress at bay. As does scribbling it all down here. I suppose I wouldn’t be doing it for almost 6 years if it wasn’t 🙂
- 400 grams chicken thigh fillets
- 1 egg white
- A big pinch of sea salt
- 2 teaspoons cornstarch
- 10 pieces dried chillies (adjust based on your preferred level of heat)
- 1 teaspoon finely chopped garlic
- 1/2 – 1 teaspoon whole Sichuan peppercorns, ground
- 1/3 cup roasted peanuts
- Canola or other vegetable oil for frying
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon water
- 1 – 1 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon sesame oil