“Two paths diverged into a yellow wood – and I,
I took the one less traveled by,
and that has made all the difference.”
– Robert Frost (Poet)
Last Thursday, a very dear friend and I sat on the olive green sofa of the Green Eat deli along Avenida Santa Fe, where we talked for four hours straight.
Between piping hot cups of green tea and smoked salmon bagels, we chatted about our work, our lives, and most importantly, the desire and need to have a passion in life.
We came to the conclusion that it’s often the people closest to us that may limit our potential or cause us to steer our lives in directions different from that we’d choose.
Sometimes, out of fear of disappointing or letting others down, we ignore our inner compasses that prod us to pursue our interests.
Over the years and countless attempts at pushing our true passions away, we may indeed have succeeded in burying them; but still, there’s a nagging voice and at the very backs of our heads, we wonder, “What if…?”
Later that night, while I took the bus home, my thoughts stayed with the conversation we’d just had.
It reminded me of Emma Watson’s speech at the United Nations congress earlier last month.
She said – “If we stop defining ourselves by who we are not, but by who we are, all of us can be a lot freer.”
In a world where it’s easy to succumb to comparing ourselves to others, and where we are not spared from being measured against others, most people tend to operate hierachially instead of territorially.
We look at the achievements of our peers, and covert what we don’t have, instead of valuing what we do.
We obsess over what our family and friends would think about our life paths and career choices, and instead of listening to our hearts, we pay attention to these thoughts of insecurity, and choose the path that we think might get the most approval.
By hiding our real feelings and passions, be it fashion, art, cooking, writing, its stifles us, chokes us and leaves us gasping for air.
What if we followed Robert Frost’s lead, and take the road “less traveled by”?
What if, instead of giving in to our fears of not being good enough, or our insecurities of being unaccepted, we let our hearts lead the path, and walk towards the true North of our inner compasses?
I think, that will make all the difference.
This spring, where asparagus are aplenty and colors are bright and vibrant, I’m filled with hope that we can define ourselves by who we are, instead of who we are not.
I leave you with a pan full of sauteed asparagus, whose spears are sharp and pointed, and wrapped in crispy rich bacon; with a golden mess of scrambled eggs, and a slice of crusty gluten-free toast.
In my opinion, there’s no better way to start the day than with a pan full of sauteed asparagus wrapped in crispy rich bacon, a golden mess of scrambled eggs, and a slice of crusty gluten-free toast.
- 1 large bunch of asparagus spears (about 15–20 spears)
- 6 eggs, beaten
- 2 tablespoons of milk
- 100g of bacon
- Salt & pepper to taste
- 2 slices gluten-free bread, toasted
- Wash the asparagus spears well, cut off the white parts on the bottom of the stalk, and using a vegetable peeler, peel of a little bit of the skin on the bottom
- Saute the asparagus in a large pan with a little oil on medium heat, flipping them around after 2 minutes, and repeating once or twice. (You can also wrap some bacon around a few spears and saute the bacon-wrapped asparagus with the rest)
- Once asparagus are done, fry the remaining bacon (no need to add more oil).
- In the meantime, add the milk to the eggs and beat well, then scramble the eggs in a clean non-stick pan with just a little oil.
- Once all the ingredients are cooked, serve asparagus with scrambled eggs and bacon, together with slices of gluten-free toast.
- Category: Brunch
- Cuisine: Gluten-free