Its been quite a long week for me! I’ve got a lot going on in my life right now, which is adding a lot of stress to my day-to-day. During times like these, I feel like I learn a lot about myself, both how I handle stress and my threshold for it.
Well, yesterday I hit my threshold. Luckily, I’m not the “lash out in anger” type, but a person who will just start to cry. Think silent, unstoppable tears rolling down the cheeks. The tipping point? My hair cut was canceled.
I KNOW it sound ridiculous, but it was actually a really upsetting situation. Let me give you the background. I’ve been seeing the same hair stylist for 10 years, as has my mom and sister. Even when we lived out of state, we made a point to get our hair cut in town in order to see her. The past few years I have gone once a year to see her, driving 45 minutes to the appointment but not minding because of that relationship and also the wonderful job she does. I had made an appointment in FEBRUARY for september to see her the week before my wedding, just after she was returning from maternity leave in August. For me, I was excited to see her and give her a little gift for her new baby boy, as well as get the wonderful cut from my longtime stylist so I could feel great at my wedding.
A couple months ago, her schedule changed and my appointment was canceled. Luckily I was able to reschedule another night that week before I got married. Then, a few days ago her schedule changed again and, when I tried to reschedule, there were no more appointments before my big day! I was really upset! I spoke to the receptionist who said she’d talk to the hair dresser and she what she could do. I was certain she would reach out, shuffle something around, and make an effort for me. An hour later I got a call that said that the hairdresser said she was unable to make accommodations.
So, the point of the story is that I was really upset, literally crying to Kenny telling him this whole ordeal, and feeling ridiculous for being so emotional about it. He, however, justified me. I had made every effort to make sure to see this one person, this person who was important to me. Being who I am, I assumed that the same level of care and loyalty existed on her end. That disappointing discrepancy aside, she had not even extended the common courtesy of accommodating me for the extenuating circumstances the appointment (multiple times rescheduling, and the wedding). What I was feeling was disappointment, and hurt.
I read this quote about kindness the other day, and it popped into my mind after this happened.
“One who is kind is sympathetic and gentle with others. He is considerate of others’ feelings and courteous in his behavior. He has a helpful nature. Kindness pardons others’ weaknesses and faults. Kindness is extended to all — to the aged and the young, to animals, to those low of station as well as the high.” – Ezra Taft Benson
I had mistaken “nice” and “friendly” for “kind”, truly. The former two are important, certainly, but real kindness is something else entirely. Sometimes we get caught up in our own thing and forget how important kindness is, even in it’s smallest expressions. Today, wanting to be more, I made an extra effort to be kind to my colleagues and students. Maybe to make up for the lack of kindness shown to me, to set the world right.
What about you? What have you done today to be kind?
Turmeric Grilled Chicken with Pomegranate SlawPrint Recipe
- 3 chicken breasts (about 5 oz each)
- 1/4 cup olive oil + 1tbsp
- 1 tbsp sriracha
- 1 tbsp packed brown sugar
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 tsp coriander seeds
- 1/2 tsp pepper corns
- 2 1/2 cups cabbage, shredded
- 1/2 cup red onion, finely chopped
- 1/2 cup carrot, shredded
- 1 tbsp honey
- 3 tbsp mayonnaise
- 1 tbsp rice wine vinegar
- 1 tbsp olive oil
- Juice of 1 lime
- 1/2 cup pomegranate seeds
- Salt and pepper to taste
First, marinate the chicken. Heat a small skillet over medium heat. Add a dab of olive oil, and then the coriander seeds. Toast the coriander seeds for about one minute, until fragrant, and then transfer to a mortar and pestle. Add the 1/2 tsp peppercorns, and grind to a powder. Add in brown sugar and continue to grind.
Place chicken in in a large ziplock bag. Using a meat tenderizer, pound the chicken breasts to an even thickness to help with even cooking. Combine 1/4 cup olive oil, sriracha, brown sugar mixture, turmeric, curry powder in with the chicken. Press out extra air when sealing the bag. Marinate for at least 1 hour. Preferably, this is done overnight.
When you are ready to eat, prepare the slaw. Finely cut or grate the cabbage, onion, and carrot. Combine Combine cabbage, red onion, carrot, honey, mayo, vinegar, 1 tbsp olive oil, lime, adding the pomegranate seeds last with care. Salt and pepper to taste.
Heat your grill pan over medium high heat. Brush with olive oil. Cook chicken breast about 5-8 minutes per side, depending on thickness. Use a meat thermometer to help you know when the meat reaches 165F. Let rest for a few minutes until serving. Serve over slaw!