Did I ever tell you about the time I cried while cutting a shallot?
I took a cooking class in the Latin Quarter of Paris last September (Le Foodist, highly recommend it) and in group classes like that, everyone has a multiple jobs. I stirred the custard for the homemade French vanilla bean ice cream every 4 minutes, balled turnips, diced herbs and, among other things, I cut the shallots.
Chef Fred demonstrated the proper technique and I got to work. I took a breath and could smell the sweet soft scent of this onion-like bulb with every pass of my knife. Methodical, sensory, cut, slide, smell, feel. I felt myself tear up and be on the verge of a legit cry. I was in a kitchen in a foreign land, cutting a shallot, preparing a meal with strangers, learning new things and I realized it was the first time in too long that I let myself feel something just for the sake of feeling it. I was inspired and deep in my gut happy, ready to cry in public.
That day in that Parisian kitchen was on to something.
I don’t think I need to actually cry in public (all that frequently at least) but there’s something to zeroing in on all of the things that matter, the goals at hand and releasing everything else that I want to remember about that day.
To carrying with me only what matters.
I love this photo because a gorilla could have been strangling me and I would still have been stirring and smiling and drinking wine- absolutely nothing was going to phase me that day. My intention is that 2016 being more of that kind of joyful, present, grounded, inspired living.
To only what matters.