My neck is less sore these days as I walk without looking at a smart phone. Up until last year, I had a couple android tablets for reading digital magazines, newspapers and books on the subway. Since that time, I’ve rediscovered how print books not only allows my mind to escape into another world, but they allow my eyes to rest from electronics. Instead of staying up late at night working on food blog posts, sleeping thru the night allows my mind to rest. In turn, my writing and my focus at work is better. A friend called to express her dismay at our lack of communication. It was a touching and confusing conversation, because I thought Facebook told me all what’s needed to know about her daily life. These day’s I’m trying to call more people to say hello and listen to them.
Facebook was fun a few years ago, but now it’s a depressing media source. And, it’s been awhile since my network of friends had engaging conversations. People are complaining too much; it’s all talk about politics and less discussion about options for how to take action. Or (do I dare say it…) they post only pictures of their children, in which their personal or professional lives are no longer discussed. And, there’s quite a few social media updates that are mostly private thoughts that should never be typed into public. And, I’m equally guilty for talking too much on social media, too. My experience with Facebook is so dismal, there are thoughts about deleting my account, but it’s an important engagement source for this food blog. As I slowly wean myself from social media, I realize my free time is more than the average person.
Coming home from work and the gym, I’m striving to focus less on responsive devices and more about making dinner (which is often packed for an office lunch) and going to bed. However, the last activity I want to do on weekdays is cook. Here’s a confession: there are few “less than an hour” or “15 minute” recipes. Such recipes proclaiming those time periods, rarely take into account of the additional time for shopping and prepping ingredients, washing dishes and cleaning a kitchen.
This Baked Shrimp Risotto recipe isn’t 15 minutes or an hour. But, for a weekday meal, it effortlessly comes together, especially if buying deveined and shelled shrimp. Unlike traditional risottos, this recipe skips the 20 minutes of stirring a pan of rice. Instead, the pot is placed in an oven. As the risotto is cooking, the dishes are washed and the kitchen is cleaned.
Having an abundant amount of free time is another source of inspiration. I never thought a day would come, in which the digital technology would cease being exciting. It’s time to disconnect to reconnect with real life and relationships. Perhaps, I should call a friend to talk about their professional or personal life that’s not discussed on Facebook. Or, while walking down a street, there’s a sweet rose to sniff and a vast blue sky to observe while walking proudly tall, instead of staring at a small, blue screen.
These days, while looking around the subway, my fellow commuters are absorbed in their phones, as I read a thick book with an intriguing cover design and deckle edge pages. And, I’m starting to think about how to start a few offline, self-development projects.
If you haven’t noticed, I’m doing less food blogging. I’m not too sorry. My fans are missed, but I’m still here, enjoying my offline, personal time.
Pack the risotto in separate container and mix the Parmigiano-Reggiano cheese and fresh parsley together in another separate, smaller container. After reheating the risotto, sprinkle the Parmigiano-Reggiano cheese and parsley over the dish. Bonus Tip: Always have fresh black pepper in your office drawer.