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Thursday, September 30, 2010

Challenge Your Excuses

Many times when I want to do something excuses arrive...
"I am exhausted today."
"I don't feel like it."
"I am too busy with the kids."
"I need to work late all the time"
"I don't want to miss XYZ on TV tonight."
etc., etc., etc.

These excuses stifle many opportunities. I noticed that it's easier for adults to make excuses for ourselves then our kids. 


Because if our kids tells us that they don't feel like doing something, the parent says "Too bad, you're doing!" In the end as parents, we know that it's important so we don't take "No" as an answer, knowing that they will be better off for our commitment.

When we get older, we no longer have our parents to guide ~ read as force us ~ to follow through on the commitments, we've made. Instead we let this minor push backs keep us from moving forward. 

The best way to push through these excuses is to challenge them. We need to recognize the excuse and mentally fight back. Every day, we need to recommit to our goals and stick with them. 

This is how we forge the path to personal mastery.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

Corn, Avocado, and Tomato Salad

Here's a delicious summer salad to use all the cherry tomatoes that my garden is growing. We ate it as is but you can serve it as a chunky dip and scoop it up with tortilla chips.

2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532