Whoops it’s already a month from my last post. I’m lagging behind again on my writing. I didn’t have a regular schedule to sit down and write, I used to just squeeze in writing in between here and there. As my schedule becoming more full, this blog is forgotten. From now on I will schedule time on my calendar to write.
Also contributing to my lack of writing is, I think, I’m feeling like there’s not much more to say. I don’t feel like commenting on events. I certainly don’t feel like commenting on other people. And who am I to comment about books and other writings. So, I can only talk about my own ideas and personal experience. And lately I feel there’s nothing really worth to share.
Well that’s not exactly true. Somethings are worth sharing. I have a lot of notes in my notebooks and journals… But I was not motivated enough to type it up it into a blog post… I decided to use my free time to do other things, like: reading, cooking, etc.
Cooking is not my forte. I rarely cook until recently. As a full time office worker I used leave home early in the morning and arrive back home at night – too early to cook breakfast and too late to cook dinner, we often just eat outside or buy takeaways to eat at home. As I am shifting into freelance work now, I got more time at home, and I start to explore cooking. Surprisingly I enjoyed cooking, although not so much about the cleaning up. I’m happy when I can prepare my own meal, I know exactly what went in there, it can be as spicy or as mild as I want, and there’s just something about creating a meal from scratch. And I believe that it’s more nourishing to eat home-cooked meal compared to mass-produced food.
I usually don’t follow recipes, I just go ahead and experiment with whatever ingredients I have available. Most of the time it worked, still there were a few times when the resulting dish is barely eatable (but I ate it anyway :P). As I gain more experience in cooking, generally the more skillful I become in selecting and processing the ingredients, resulting in better dish.
I think life is a lot like cooking. We got ingredients and tools, and it’s up to us how we process the ingredients, then the final result will depend on how skillful our processing is. A good cook can create a delicious dish from the simplest ingredients and the crudest tool with his skillful processing, and a bad cook can create a disastrous dish from the most expensive ingredients and the most sophisticated tools if he’s unskillful. The key here is the cook.
A delicious dish is like a good karma – a karma that benefits other people, beings, the earth. Good karma then generates more good ingredients – and with the good ingredients one can make even better dish. A bad dish is like a bad karma – it has negative effects to other people, beings, environment, earth etc… if handled unskillfully it can continues to spiral downward. Like in the TV show Masterchef, a good dish can get one to the safe zone – and a bad dish means one has to face the elimination.
The beauty is, it is always up to us to turn things around towards the better. There’s always a choice – and it’s always up to us. No matter what life has given us – it is up to us how we ‘cook’ it. Up to us how we live it. Up to us to choose our response.
Between stimulus and response there is a space. In that space is our power to choose our response. In our response lies our growth and our freedom.
~Victor E. Frankl
Image: Cooking adobo by Nicole Abalde