Is perfection sustainable?

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Perfectly Positioned. Courtesy of Pexels

 

My husband called me a perfectionist the other day. I was taken aback. I’ve never really placed myself in that bracket before, thinking instead that I am simply bad at prioritising, too easily convincing myself that there is something more important that I am avoiding, and that I am focusing on the wrong thing, the easier thing. I had been complaining to him about my own procrastination on things that I have good intentions of doing, and then finding that somehow they remain undone, or partly done and unfinished. This kind of constant second guessing about what to do and when, leads to time wasted as I pause in doubt of what I should be doing with my own adult 55 year old time. It feels strange sometimes that this adult who studied yoga and yogic thinking for years, who has taken comfort from and offered comfort in maxims like “Just go with the flow”, so easily slips into that insecure space where making a simple choice just feels so hard.

 

 

But he may have a point. my husband, that is. Perfectionism can be debilitating, especially when you believe you lack that boldness, that flourish, that ability that is required to tackle the job perfectly. The sad thing is that one then ends up feeling stifled, reluctant and even unable to move on and try, and instead finding it easier to stick with things easier or more familiar. Fearing a lack of certainty, a lack of perfection, one misses out on the chance to aim for the stars (and if you miss, you may just shoot the moon instead ;)) In constantly awaiting perfection, or waiting for that perfect moment to try something, one misses out on life. So yes, perfectionism can cause procrastination, and I have at times been frozen into inaction by my own reluctance to try something that may turn out less than perfect.

 

It takes me back to my days as a yoga instructor. From time to time I would have a brand new student say to me ahead of class “I can’t do a headstand or a shoulderstand yet, will I be OK in this class?” assuming that they may be at a disadvantage if they can’t do these things. These things, bear in mind, are postures (asanas) that no yoga beginner should be expected to master, and in fact can cause serious injury if attempted too soon. Being prepared to embark on a journey toward self-mastery is part of the wisdom and beauty of yoga. True yoga (not the yoga that belongs in glossy magazines and inside sweaty gyms) requires patience, perseverance, self-compassion and the willingness to take the necessary steps towards a desired outcome.

 

It’s the same with any task: for instance, I have decided to refurbish the second hand, vintage wrought-iron table that I bought for my bedroom, and I have come up with 3 options:

  1. Do the research on doing a thorough renovation. This involves sanding down the metal to remove the old paint, and then priming, painting and finishing, using materials specifically intended for metalwork.
  2. Sand down the table a bit, leaving some old bits of paint visible, giving the table a deliberately distressed and aged appearance.
  3. Use some of the leftover paint that I used to paint a small cupboard in my bathroom to paint over the table, leaving some old bits of paint visible, giving the table a deliberately distressed and aged appearance.

You may agree that option 1. is for the perfectionist, whereas 2. and 3. is for the casual crafter with little time on her hands, and a budget to stick to.

 

My life as it is right now dictates that option 1. is just not on the immediate horizon and that if I want a pristine job done, the perfectionist in me will take it to the specialists who are paid to do such things. But then my budget tells me that paying more for the renovation than what I paid for the table in the first place does not make sense, so I have decided to go for option 2 or 3 instead. I’m still deciding. Either way, I can accept that sometimes perfection is just not on the cards and that good enough is good enough.

 

 

 

 

 

 

 

 

 

When the packaging outweighs the product.

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I needed a mobile case for my new Samsung cellphone. My husband returned from shopping with this very nice phone glove which fits and showcases my phone perfectly. What’s not so perfect is the packaging (plastic and cardboard casing with a plastic hook) which weighs three times as much as the phone glove, 54 grams to be precise, as compared to the phone glove’s 18 grams. The packaging did include some information about the phone glove’s features, durability tests (apparently it has been drop tested to military standard) and short history of the company, Body Glove. Very little reading really, which could quite happily have fitted onto something far more size- appropriate considering the weight and dimensions of the actual item which it contained.

The casing was clearly designed for display; hung up as it was for viewing by its little plastic hook in Vodacom’s accessories section. I understand that companies need to showcase their products in a way that consumers can see what it is that they are buying, but surely they can do better than this? In a time when there is a groundswell of support for individuals and companies to refuse excess packaging, especially plastic, this just seems unnecessarily wasteful and makes me think that companies who use this kind of marketing are out of touch and irresponsible. I say: rather set the bar higher for yourselves and for other companies to follow, and consider the environment when it comes to packaging and promoting your products. Yes, items such as electronic devices and their accessories need to be well packaged for protection against damage; this too needs to be considered. However when it’s a single layer of flexible silicone to wear over your cellphone, surely a too-large, box-like casing containing a layer of plastic and another piece of loose moulded plastic and a plastic hook is excessive. Especially when the packaging weighs 3 times as much as the product. Something is just wrong with that picture. Maybe I should write a letter of complaint/ suggestion to Samsung. And Body Glove. And Vodacom. Where to begin…….. 🙂

 

 

 

 

 

 

 

 

 

Don’t waste food: 3 of my favourite ways to love leftovers

Yellow Bell Pepper Between 2 Red Bell Pepper
Picture courtesy of https://www.pexels.com

‘Leftovers’: Their mention is often unwelcome in the home, not least for the unlucky cook who has to tackle those bits and pieces before they finally expire in the fridge. Having said that, I really try to avoid throwing food out, whether leftovers from a meal, or food that was left uneaten in the fridge till no longer edible. In fact it’s not difficult to turn leftovers around so that they become more than second rate, uninspiring make-do’s. And it’s not an unfashionable or outdated thing. Huffpost ran an article a few years back titled “Repurposing Food, Otherwise Known as Leftovers” and then there is this 2016 article from National Geographic titled “5 Cool Ways Food is getting Upcycled“. I currently do most of the cooking at home for myself and my husband, and truly, very little food goes to waste in our house, especially if you consider that we keep a compost heap in our garden which happily takes care of anything too yucky to eat.

 

 

In fact I realise I must have a bit of a Thing for leftovers because scrolling through my previous posts, I find that I have included the term in 7, yes seven of my  previous posts. You can link to all of them Here. And see below for some suggestions for leftover Chili con Carne (well… Chili non Carne in our home; as I don’t eat meat so I replace the minced meat with lentils or soy mince). Here are 3 of my favourites:

Stuffed Peppers:

(adapted from www.crumbblog.com)

  • Preheat oven to 375F (190C). Bring a large pot of water to boil, and throw some ice cubes into a bowl of cold water.
  • Prepare your peppers (green, red or yellow): slice the top off each pepper and remove any seeds or ribs left inside. Make sure that the peppers can stand up straight.
  • Cook the peppers in the boiling water for 3 minutes, then remove and transfer them to the ice water bath to stop the cooking process. Arrange the peppers cut side up in a baking dish, and set aside.
  • Next, add the filling. Take spoonfuls of your leftover Chili (I use about two-thirds cooked chili-non-carne to one-third cooked rice) and scoop into the peppers, making sure not to pack too tightly.
  • Bake in preheated oven for 25-30 minutes or until peppers are tender. Sprinkle the tops with cheese and/or breadcrumbs and continue baking for 5 minutes longer, or until the cheese is melted and bubbly. Serve right away

 

‘Mexican Style’ Cottage Pie:

  • Boil, steam or bake some potatoes for mash. I like to mix it up here: I often include sweet potatoes and butternut with the potatoes, depending on what I happen to have at home.
  • Heat the oven to 180C/350F.
  • Mash your potatoes as you normally would, including milk and butter if desired, till light and fluffy.
  • Place your leftover Chili into an ovenproof dish, cover with a thick layer of mash, and bake for 25-30 minutes till done.
  • If desired, sprinkle to the top with a mixture of grated cheese and bread crumbs, and return to oven for another 5 minutes or so.

 

Make a ‘Meal Jar’:

  • Fill a glass honey jar about two-thirds with leftover Chili. Top up till almost full (always leave a slight gap) with any cooked grain, such as rice or couscous. This is sufficient for one light meal portion. You can even leave the grains out before freezing, and add that later when you are ready to eat.
  • Place in the  freezer till ready to use. You can either take it out the night before, or else pop it into your lunch box from the freezer, ready to take to work, and heat up later. Note: place contents in a microwaveable or ovenproof dish before heating.
  • This is a great way to eat healthy and affordable while at work (have you seen the price of takeaways these days??… convenient yes, but often way more than I am willing to pay, and definitely not always quality food)

 

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Frozen Meal Jar: Chili non carne and rice

To finish off, read this: https://food52.com/blog/12973-how-we-and-dan-barber-cook-with-trash

…..Then eat it 😉