Recipe for a Tastier Life

Post PhootoGreetings, my friend.  Do you cook?  I cook!

Not like a gourmet chef, for sure, but I do okay with my limited repertoire.

A few days ago, this chunk of beef in my fridge was just dying to become a hamburger for my dinner. So I brought it out, then decided what seasonings I needed to make it tasty… because I’ve HAD straight hamburger with no seasonings and it’s pretty awful.  Meat wise, a world of ills can be covered up with soy sauce, garlic powder and Montreal Steak seasoning so I added them. Then I threw in some season-all and added chipotle — just for a little kick.

While I was cooking, it occured to me that sometimes life can seem a bit tasteless — like that unseasoned burger. Sometimes, you roll out of bed to look forward to the same old job, those same old grumpy co-workers or friends or committee workers, perhaps. And when your day starts off like that, sometimes it just feeds over to the drive in to work — or wherever —  and if you don’t do something about it, it infiltrates your lunch time, then the whole day! I couldn’t take that “would-have-been-boring” hamburger just as it was, without any seasoning. I needed to add my own spice to it to make it more palatable.

Sometimes, we need to do that with life.   When you get up in the morning, and you feel like life is coming “out of the package” kind of boring and tasteless, then you need to add your own spice to it!

I recommend you first look into your mental cupboard and grab yourself a heaping teaspoon of purpose! Life is better with a purpose. Look deep and figure out — or remember — why you’re here; why you’re doing what you’re doing in the first place. If you don’t have one, make one up and just go with it for a while. See if it suits you, and if it doesn’t, pick another one. One that gets YOU exicted.

When you get that figured out, then check your pantry and sprinkle on a 1/2 teaspoon of pride. Not too much pride though; just enough to ensure a job well done, because too much pride can make that dish bitter for everyone else.  Then throw in a 1/4 cup of vision so you can look past the immediate circumstance to a bigger picture, and stir in a 1/4 cup of  excellence. Whatever it is you’re doing, you may have been doing it so long that you got bored with it. In that case, you might want to grab a 1/2 cup of challenge so you can tap into some of your unused potential. Nobody gets excited winning at something that’s too easy.

Now, mix all that together and put it on the front burner on medium heat, and while you’re waiting for it to cook, pour yourself a nice tall glass of cool teamwork.  Yeah. Bring someone else in on your recipe and maybe they’ll bring over a couple of ingredients you hadn’t thought of — like a glass of synergy — shaken, but not stirred.  Maybe add a pinch more excitement and challenge to the mix.

Then to make it really special, when you’re done… grab a couple of slices of self-appreciation and accomplishment for dessert — it’s quite tasty after a job well done.  And remember to smile throughout the process. There’s nothing scarier than a chef who’s cooking and not smiling. It will inspire confidence in your audience and in yourself.

You have an incredible day! Let me know if that recipe needs a little tweaking; or better yet how you tweak it. Bon appetite!

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This post is a reprint from Kelvin’s Vitamin “K” Daily Dose of Positive. Start your day with a positivity boost that sets your mindset for success!  Try it free for 4 weeks.

Kelvin Ringold

Born to John and Lora Ringold on October 24, 1953, grew up, went to school, graduated high school and joined the Air Force -- turned 18 in basic training. Did 20 years in the Air Force and retired in 1991. Moved to Syracuse, worked at University Hospital and retired from there at 55. During that 55 years... I learned some lessons, one of which is that LIFE is what we make it. I spend a major portion of my waking hours helping other people figure out the same thing. Life is what we make of it, and... "when you master your mindset, you master your life." That's my mission: living it, and teaching it.

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