#kitchenritual

Aging Meat in Korean Onggi

Whole30 Day 18 Have been eating a lot of chicken on the #whole30 and wanted to mix it up a bit. Plus it’s cold and I love me some soup to brush off the winter chill. Here is my first attempt at making some chicken soup for the soul. Sautéed the trinity (carrots, onion, celery) with some garlic for good measure. Added chicken broth and vegetable broth, cut up some left over rotisserie chicken and then felt inspired to add 2 red potatoes at the last minute. Then added salt, pepper, rosemary and some Italian seasoning for flavor. Didn’t follow a recipe, just followed my mom’s guidance and some of my own intuition (we will see how that turns out). As my chicken soup for the soul is simmering on the stove I couldn’t help but noticing the mind shift I’ve made and continue to make around cooking. It’s becoming more of a ritual (thank you Meredith Klein @pranaful) for inspiring me with your kitchen ritual cookbook and your movement to turn cooking into a mindfulness ritual. And as I am less focused on the thoughts in my head, I’m finding myself being more willing to experiment and innovate and try adding this spice or that food item or that recipe. Innovation lives at the edge of our own comfort zone, our willingness to experiment and step into the unknown and outside of the fish tank we unconsciously swim in. And I’d say the willingness to fail...my little soup experiment will either taste delicious or end up down the drain, but what’s most important is swimming outside of our fish tank and into uncharted waters. I think my brother said it best in a teaching moment to my oldest niece Emma when she was upset that she wasn’t winning at a video game she was just learning to play and wanted to quit...”it’s not about winning, it’s about learning and in those moments when you are not winning, what are you learning?” #chickensoup #soul #whole30 #chickensoupforthesoul #urbanmusic #mindfulness #kitchenritual #mindshift #mindshiftcoach