I bet you know somebody like this. You can pick them out the first time you meet them. They’re that person who can remember the good and the bad of each and every event that has happened in their life.
They’re that friend who always remembers and retells that story (over and over) about that one time you all went to that one party and you met that one guy who said that one thing and made you all laugh really, really, really hard and it made that one girl pee her pants.
You remember don’t you?
No I don’t. And I’m okay with that.
The older I get, I’m beginning to believe that in some ways, having a terrible long-term memory makes me a lucky person.
How could having a slippery memory make me feel lucky? I had an epiphany the other day and I think it’s because it gives me freedom from the past so I live in the present.
I don’t dwell on the bad stuff. Mainly because I simply don’t remember it. I think it’s what makes me different from that person that lives their life and validates their worth on what they were, not how they are. Because they never move into the present because they can’t get past the bad to realize the good. And I’m simply a little hazy.
Don’t get me wrong. It’s not like I don’t remember anything at all. I have happy memories. And a couple of sad and bad ones too. But the majority of the petty, emotional, bad memories? Well, they tend to roll off my shoulders like rain drops on a freshly waxed car.
Because I’m simply not going to remember that time that somebody gave me a sideways glare and said something behind my back when I didn’t do what they thought was the right thing to do the right way and I did it differently. I might remember for that day, but ask me in a month and we’ll see. And in a year? Not a chance.
I can’t remember how bad childbirth was. Or was it as bad as they all say? I don’t recall.
And I’m not really going to remember that time that you didn’t come to my birthday dinner because, well, I probably forgot all about where we went to eat anyway and most likely I forgot your birthday too, so, I guess that makes us even.
Or when I meet someone at a party or at a conference and they say, “I’m so sorry, I’m terrible with names. What was yours again?”, why would I feel slighted or unimportant in their eyes just because they couldn’t remember my name? More likely, I’m relieved because I just had the same exact brain fart and can’t remember theirs either.
I’m working on some techniques to have a better memory. I take CoQ10. When I remember.
I’m taking more pics with my iPhone, and not just food photos but life events too.
I’m journaling more to remember what happened in my day / week /month / year / life.
And I’m doing name association when I meet someone new. I associate their name with a famous person’s, and that is who they are in my head forever more. “Hi Matthew, it’s great to meet you.” **Remember he is Matthew McConaughey** That is, when I remember to associate their names…
I’m a work in progress.
This White Bean Chili recipe is another work in progress. I finished making the recipe and then suddenly remembered I’d already posted this recipe to the blog. But no, I hadn’t. Just something similarly delicious.
I was sifting though an issue of Cooking Light when I saw a recipe for White Bean Chili where they used crushed tortilla chips in the broth. Because this recipe goes from stovetop to the table in 30 minutes, a long cooking time to break down the beans isn’t really in the cards.
The crushed tortilla chips thicken and flavor the broth for a flavorful soup in time warp speed.
And besides, who doesn’t love chips? Even I can remember that.
P.S. Take this quiz to see what kind of memory you have.
- 2 teaspoons vegetable or canola oil
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- ½ medium onion, chopped
- 2 cups butternut squash, diced
- 2 15.8 ounce cans cannellini or white northern beans, rinsed and drained
- ¼ cup roasted hatch chiles, or 1 4-ounce can of diced green chiles
- 1 32 ounce can of chicken broth
- 1½ cups tortilla chips, coarsely crushed
- ½ cup Monterey jack cheese
- ¼ cup cilantro, chopped
- Heat the oil in a large dutch oven over medium high heat. Add the chicken and cook until browned, stirring frequently. Add the onion and cook for 3-5 minutes or until softened. Add the butternut squash, beans, chiles and chicken broth. Stir in the tortilla chips, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes or until the squash is tender and chicken is cooked through.
- Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.
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