Busy is as Busy does.

Yesterday, I spent 4 hours in the kitchen with my hubby. We prepared an arugula salad, sweet and sour chicken, two batches of zucchini bread and finished off six bottles of microbrew between us.

Needless to say, we talked a lot.

There has been a pause in our Kitchen Talks because I’ve been in the kitchen alone these past several weeks (truth be told, my hubby and I have been alternating). Our schedules had become “too busy”.

But just like all things, ‘busy’ is a choice. Whether we chose to admit it or not. Some of us chose busy. I suppose on many levels, it feels good. While others feel as though they are busy due of circumstances beyond their control. The result is the same, busy is as busy does and busy puts you in future mode. With your sights set on the future, you are more likely to miss an opportunity to savor something truly delightful in the present.

On my drive this morning to teach my 6am yoga class, I noticed the driver far out in front of me, slow down and pull over to the side of the road. The driver hopped out and briskly walked back toward the direction she had come from. She pulled out her camera phone and started taking pictures of some wild flowers blooming with the morning mist in the background.

In my romanticized story, this woman had seen something worth stopping for. Something so breath-taking and memorable that she felt that whatever stood in the future could wait while she savored this moment.

So back to my kitchen, as my hubby and I laughed, sweat (because it was 90 degrees inside and out), and enjoyed testing and tasting our foods, we stopped — looked over the scene and agreed that we would chose space and time over ‘busy’, any day. This moment was truly remarkable.

To get yogic on your behind, notice something worth stopping for every day and opt to add a little bit of sweet to your days to balance out the inevitable sour.

 

Prepare this Sweet and Sour Chicken Recipe to kick off your new approach to bringing balance into your life.

1 (8 ounce) can pineapple chunks, drained (juice reserved)

1/4 cup cornstarch

1 3/4 cups water, divided

3/4 cup white sugar

1/2 tsp turmeric

4 skinless, boneless chicken breast halves - cut into cubes

1 cup flour

1 tablespoon vegetable oil

1 tablespoon cornstarch

1/4 teaspoon salt

1 egg

3/4 water

vegetable oil (frying)

2 handfuls of fresh snow peas

1/2 onion, large (diced)

Directions:

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and turmeric. Heat to boiling. Turn heat down. Combine 1/4 cups cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Turn off heat and remove pan from stove.

Combine flour, 1 tbl oil, 1tbl cornstarch, salt, white pepper and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces to coat.

Heat oil in skillet, wok, or deep fryer. Fry chicken until done.  

When ready to serve, combine snow peas, onions, pineapple chunks, chicken and cover with sauce. Enjoy with sticky white rice and a side of min veggie springs rolls (I prefer Ling-Ling, if I’m not making my own). That’s the best Chinese take-in you could ask for...and it’s without the side effects of Chinese restaurant take out.