Shojin Ryori, and Jerry Seinfeld

"Look for situations where the energy is already flowing downhill. Invest in relationships where there is already mutual respect. Create products that tap into a desire people already have. Work on projects that play to your strengths. And then, once the potential of the situation is already working for you, add fuel to the fire. Pour yourself into the craft. Act as if you have to outwork everyone else—even though the wind is at your back. The idea is to sprint downhill, not grind uphill." - James Clear

Shojin Ryori: Japan's Sophisticated Buddhist Cuisine: Despite the lack of meat, fish, or strong flavors, Japanese buddhist cuisine is far from bland. The monks use the “rule of five” when cooking, so that every meal offers five colors (green, yellow, red, black, and white) as well as five flavors (sweet, sour, salty, bitter, and umami), which are drawn out naturally from the ingredients rather than added via additional flavorings. This balance in color and flavor is believed to provide nutritional balance while also bringing the body into balance with the seasons.

https://savorjapan.com/contents/more-to-savor/shojin-ryori-japans-sophisticated-buddhist-cuisine

Life's Work: An Interview with Jerry Seinfeld: How do you get psyched up before going onstage?... You don’t have to get psyched up—the audience will take care of that. You walk out in front of 3,000 people who have paid $75 or $100, they’re sitting there saying, “We want to laugh right now,” and you feel that. But every comedian, like every athlete, has a little routine. Mine is to look at my notes until five minutes before the show. When my tour producer says, “Five minutes,” I put on the jacket, and when the jacket goes on, it’s like my body knows, “OK, now we’ve got to do our trick.” And then I stand, and I like to just walk back and forth, and that’s it. That’s my little preshow routine. I never vary it. It just feels comfortable.

https://hbr.org/2017/01/lifes-work-jerry-seinfeld

More Wasabi, Anyone: That was how I met wasabi—a green, spicy and pungent condiment used in Japanese cuisine, and the latest to bag a starring role in our daily fare. It became the quick fix for all our problems. Restaurant forgot to pack mint chutney with pakoras? No problem, use wasabi. Ran out of coconut chutney? Smear some wasabi on your dosa. Can’t find your lipstick? Wasabi. You get the idea.

https://www.readersdigest.in/humour/story-more-wasabianyone-127496

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Also, I delivered my second TEDx speech last month after a year and a half. Wanted to speak about something other than what I normally do on the internet. Would love for you to watch, and share your thoughts :)