Yes it’s January and the skies are a depressing blue hue, but hey, there’s still plenty of reason to celebrate. This past weekend I was told by a wise man that the concept of time-management is an oxymoron in itself, and therefore should not be a destination towards which we strive. Yeah, right, right?
Right (trust me, this wise man has got more than just a few witty words to share). What he meant was, since there exists no methods by which time may be slowed down, sped up, nor gained (though losing time is far beyond a normal phenomenon), time itself simply cannot be “managed”. The dark-blue sky above your head may have just turned pitch black as you read this, but there’s light in this insight. Just stick with me. You can do it, one word at a time. That’s it.
Actually, there’s no point in managing time. In fact, since it’s really an impossible task, time-management is just a pure waste of your time. Thought I was going to give you hope? Be patient, I’ll get there, like now. So don’t manage time, instead, manage opportunities. Opportunities are vouchers for gain, the more you seize and seek them, the more you will succeed. The worst case scenario? You don’t grab any of ’em, and you stay just as you are, which, might not be too off-putting depending on your current state.
Now compare that mentality to the convention that binds you to manage a constant, unchangeable loss.
Go get’em tiger.
So be careful how you live.
Don’t live like fools,
but like those who are wise.
Make the most of every opportunity
in these evil days.
Don’t act thoughtlessly, but
understand what the Lord wants you to do.
Ingredients for the mushy avocados tartines:
1 small, ripe avocado
1 tsp honey or agave syrup, to taste
1/2 ~ 1 tsp wasabi paste, to taste
juice of 1 small lime
1 large thin slice sourdough bread (I used dark sourdough rye)
scant 1/2 c chopped kimchi
1/2 sweet soy sauce or tamari
1 scallion, thinly sliced
1/2 tsp toasted white sesame seeds
1/2 toasted wakame sea weed, crumbled
To make the mushy avocados, halve, pit, and peel the avocado, then mash roughly in a small mixing bowl with a fork with the honey, wasabi, lime juice, and some sea salt and freshly cracked black pepper to taste, adjusting as needed. Meanwhile, cut the bread slice diagonally in half (no, they will not be symmetrical) and toast them until medium brown and thoroughly crisp.
Once the mushy avocados and bread are both ready, just slather the avocados onto the bread half-slices, then top equally with the garnishes in the order listed, starting from the kimchi. If you’re not vegetarian, I strongly urge you to crush some toasted bonito flakes on to in addition to the garnishes given above.
Serve immediately, enjoy!