Mincrements. This is how I live my life. I do everything in miniature increments. I realize that the word increment already notates a small step, but even that is usually too big for me. I get really overwhelmed when I think about my to do list as a whole. When people say, “there aren’t enough hours in the day” I start to get a little panicky. I found that I operate the best when I focus on what is directly in front of me, and break that down into the smallest possible action steps.
Mincrements is really a practice in patience. I’ve realized that I can do everything that needs doing, and everything that I want to do, it just all might take a little longer than I would typically want it accomplished. Teeny tiny steps will get you where you want to go…….eventually.
Every day I’m faced with things I want to do; cook, photograph, play outside, hug babies, read, spend time with my friends, etc. I’m also faced with things I have to do; pay bills, load the dishwasher, run errands, laundry…..you get the idea. Each day I do a little of everything.
I pay one bill.
I read for 10 minutes.
I open a blog draft (but don’t usually write anything but the title on the first day)
I take photos (but don’t usually edit them in the same day)
I walk with Olive to do my errands (sometimes walking to the farmers market with my friend and her huggable children)
I write down an idea.
I google one article of something I’ve been wondering about.
I menu plan for another day.
I choose props for a project I’m shooting another day.
I’ll reply to 3 emails in my inbox.
Mincrements allow me to slowly accomplish my goals without ever feeling overwhelmed because each activity only lasts between 10 and 30 minutes. I can do pretty much anything for 30 minutes. I’m starting to find a really good balance between fun and not fun.
This grilled corn and zucchini salad recipe was many months in the making. It all started back in January when I first began to think about what I wanted to grow in my garden this year. It started to take shape week after week as I made lists, drew diagrams, bought dirt, dug holes, researched irrigation systems, read up on gardening in a drought, cleaned up my grill for the season, conceptualized the recipe, prepped the ingredients, tested the recipe, chose the props, photographed the recipe, edited the photos, wrote a couple of sentences a day…….you get the idea. Here we are, 1/2 a years worth of mincrements transformed into one amazingly tasty salad.
If you’re trying to accomplish something, big or small, keep going. You’ll get there….eventually.
- 4 ears of corn, husked
- 4 small zucchini
- 1 jalapeno, thinly sliced
- ⅓ cup basil, finely chopped
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ⅓ cup crumbled feta cheese
- fresh ground pepper
- Heat grill to medium high heat.
- Wrap ears of corn in foil and place on the grill. Turn every 10 minutes until cooked through, about 30-40 minutes total. Cool. Cut kernels from cob.
- Meanwhile, using a vegetable peeler, slice zucchini into thin ribbons.
- In a small bowl, whisk together olive oil and white wine vinegar.
- In a large bowl combine zucchini, grilled corn kernels, and jalapeno slices. Toss with vinaigrette until coated. Top with feta and fresh ground pepper.