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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Keeping It Real » March 2018: Thankful List

March 28, 2018

March 2018: Thankful List

March 2018: Thankful list

This month I did a lot of…..work. And to be honest not much else. And it made me really anxious. Not because I dislike work (I love my job), but because I pride myself on liking and doing many things. When I can’t do that, I feel depleted and annoyed.

When I tell people this, most of them say (rightfully), that you can’t do everything all the time, to which I usually respond, “….but I WANT TO” (RUL solution-oriented, I know).

But it’s worth remembering that everything is constantly readjusting. I’m the kind of person that wants to go to space but I forget that I need to readjust and build the spaceship first (oops).

This past month, I readjusted to focus towards the parts of my work I wanted to improve upon and be more involved in. Next month, I hope to readjust and make some to time to be creative in the way I like to—writing new recipes and making them for my friends. 

To close out March, here’s what I’d been thankful for:

Dancing nights out (the later the better)
Friends who visit from around the country (Hi Nik and Stuti!)
Barry’s Bootcamp (for being the best fitfam)
Pinot noir (California does it so well)
Planning docs (want to de-stress? Put that shit in a doc)
Work lunches with friends
Visiting my brother in Santa Barbara (and passing for 23)
Working at such a cool company (congrats on the IPO, Dropbox!)
FaceTime (for making distance feel less distant)
Coworkers who bring me things from Paris (foie gras party, anyone?)
Kerastase anti-frizz spray (for making my bangs look banging’)


Filed Under: Keeping It Real Tagged With: thankful list

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  1. dixya @food, pleasure, and health says

    March 29, 2018 at 12:54 pm

    readjusting is such a good reminder because things are so fast paced and i feel like i have no time to embrace much.

    Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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