… in cooking, as in life …©
My middle brother, Chris, joined me at the Taste of North Austin this past weekend. He is working with me on my PBS show, so we thought it would be a good idea to film some practice reels when we have the chance … and well, ten back-to-back cooking demonstrations in one day seemed like as good an opportunity as any.
We had a great time, and as usual, Chris was super helpful. He filmed several of the demos, and after each one, offered advice on little things … like how I don’t need to project my voice when I’m wearing a microphone (easier said than done), and how to better connect with the audience (engage them!), and other insightful advice.
When we were about half way through the day, Chris said, “Oh, and this is not a big deal, but it kind of looks like you have a lot on your mind up there … if you can, just try to relax and be in the moment. In each moment.”
My response? ”Ha! Nice observation, brother.” I went on to explain that, yes, in fact, I am thinking about a million things up there on the stage … like where I put the parsley, and which guest chef is going to join me next, and if I remembered to turn on my microphone, and why that lady over in the balloon line is laughing, and whether Jack got his nap this afternoon, and how John is holding up being the only parent today, and where did I put the lemon juicer, and oh look there’s Chris … I think he’s filming this one! (see picture below — pay attention to your guest much?), and on and on and on.
All that to say, I am admittedly scatterbrained. Especially since Jack was born. I’ve tried yoga; it helps. I make lists; those help, too. But what I’ve realized lately is that one way (maybe the best way?) to deal with this thing called “way too much going on” is to wrap your arms around it and give it a big bear hug. In other words: Embrace the craziness. Or better yet: Laugh at the utter chaos — and unexpected adventures — of a very full life. Video below, to see what I mean.