From A Million Miles in a Thousand Years
I only say this because part of the reason my life had become uninspiring is I’d sat down to earn a living. Literally, I sat in a chair and typed words. And that’s fine, because I like the work, and it pays the rent. But Jordan was right: my life was a blank page, and all I was putting on the page were words. I didn’t want to live in words anymore; I wanted to live in sweat and pain.
I keep getting stuck staring at glass. I should be walking around exploring New York but sometimes it becomes more tempting to sit down and write about walking around exploring New York.
Gotta find some kind of balance. Especially because this writing isn’t the writing that actually pays my rent.
In any case, I’ve been enjoying listening to A Million Miles in a Thousand Years while walking around New York.
I’m glad I’ve had some interest in food, because it does become a reason to head out to different parts of the city. It’d be GREAT if new delicious food was disconnected from physical health.
In any case, the sweat and pain for me tonight will be from overeating Minetta Tavern’s cote de beouf.
Which I need to include in the “7 life lessons from steak” post. An idea that keeps coming back to me every time I have a significant steak.
Jotting some quick steak ideas down:
- Sous vide making years of practice obsolete: I used to be proud to be able to cook a good steak. Now anyone can cook a perfect steak every time for only like $99. In a somewhat random connection, this reminds me of Tiago Forte talking about how he used to be an expert in organizing his mp3s in iTunes. He put dozens of hours of his time into his collection. Eventually Apple released music match and all that work was obsolete.
- The people matter more than the steak: When I think back to any memorable steaks, I picture the people there. Then I just assume it was a rib eye or porterhouse. Because that detail doesn’t matter as much as who I was having it with.
- Good marbling over giant pieces of fat: Though I do love a nice crisped up piece of fat, pricier steaks are just that because of good marbling through the muscle. It makes the entire steak better. There’s something about consistency over intensity here.
- The IKEA effect and cooking a steak from a cow you’ve murdered and butchered on your own: I’ll send an email to Zuck to see if he’ll guest write this section.
Okay time to stand up, step away from the glass, and live.