What I learned last week (#9)

My perfect lunch, the importance of the subliminal self, and a simple journal exercise.

  • This lunchtime meal is close to perfect for me: The aptly name Perfect Protein Salad from our local grocery chain PCC has it all. I always bought it from their deli, and once I got their cookbook and started to make it, it has become a standard. It’s a multi-day process, starting with cooking the garbanzo beans (starting with dry) and spelt berries days in advance, but it’s worth it. I add a half jalapeño to spice things up as well as some hemp seeds. It’s good to grab straight from the fridge and eat cold and is light enough to not induce the afternoon lull that heavier food does.
Perfect Protein Salad recipe from the book Cooking from Scratch
  • More on the role of the sub-conscious and the creative process: This article on the French Polymath Henri Ponicare is great and has a bunch of interesting links throughout. “The subliminal self is in no way inferior to the conscious self; it is not purely automatic; it is capable of discernment; it has tact, delicacy; it knows how to choose, to divine.”
  • I remembered this simple journal exercise that I did in a course last year: I’m not a big fan of thinking about where I want to be in 5 years or 10 years, but this simple exercise is surprisingly hard to start and equally surprising where it leads. Try it.
    Exercise: 10 minutes of free-writing (the only rule is that you can’t stop writing!). If you don’t know what to write, just write “I don’t know what to write” until something else comes up. The topic is what is my best possible future? Start with “In 5 years, I will…”. No constraints – you can change anything you want about your current life.
  • Another perspective on creativity:

“We don’t know where we get our ideas from. What we do know is that they do not come from our laptops.”

John Cleese

Enjoy the week ahead!

What I learned last week (#2)

  • There’s lots of music I’ve been sleeping on, as evident by KEXP’s Top 90.3 Albums of 2018: I’ve been swimming in new music since last week. Combing through all of the “best of 2018” lists made me realize how much I’ve been missing out on some great stuff this year. My favorite lists are KEXP’s Top 90.3 Albums, and the lists from their DJs, namely Troy Nelson, John Richards, DJ Alex as well as many others. My top albums of the year right are:
    • Kasamai Washington- Heaven and Earth
    • Against All Odds – 2012 – 2017
    • DJ Kose- Knock Knock
    • Curtis Harding – Face Your Fear
    • Black Milk – Fever
    • Pusha T – Daytona
    • Black Panther OST
    • TiRon & Ayomari- WET
    • Plus a few new albums I’m now all about as a result of this past week:
      • IDLES – Joy As An Act of Resistance
      • Children of Zeus – Travel Light
      • Mick Jenkins – Pieces of a Man
      • Car Seat Headrest – Twin Fantasy
      • Confidence Man – Confident Music for Confident People
  • A new book for the kids called The Day Louis Got Eaten by John Fardell: Our latest discovery in kids books has been John Fardell and his two picture books “The Day Louis Got Eaten” and “Jeremiah the Jellyfish”. The illustrations are incredible and the stories are great. We change the names of the main characters to our names and pretend my daughter is saving her brother from the monsters. It’s fantastic. I’m now on the hunt for the first picture book he did, “Manfred the Baddie”.
  • How to cook my new favorite food, coconut bacon: I’ve never heard of this until last week, but apparently you can not only make it but buy it in grocery stores as well. It’s amazing. My wife and I experimented with a month of eating vegetarian this past September, and it’s continued through October, November and now December. Eliminating meat has been eye-opening as a way to expand our horizons of what’s possible in the kitchen, and we’ve loved it. Coconut bacon is a great example of why. I originally found it in the book Protein Ninja by Terry Hope Romero. It’s so simple, and so good, I don’t know whether I’d ever go back. Here is a similar version of the recipe from the book.
  • My son, Sam, telling Santa what he wants for Christmas: TRUCK TRUCK!
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My son, Sam, telling Santa what he wants for Christmas: TRUCK TRUCK!