“Don’t sweat the small stuff,” we’re told, and, “You’ll regret more the things you didn’t do than the things you did,” and one of my favorites, “It’s easier to ask forgiveness than permission.”
Let’s get one thing straight: “Worry” and “Regret” are two actions that you can safely outsource. They do nothing to advance your core mission. And “Sweat” belongs in the gym, not trickling down your forehead before you try something new.
But asking forgiveness instead of permission is misguided. If you succeed, there’s no need for forgiveness. And you don’t need anyone’s permission to fail but your own. Our ultimate goal is not to live without making mistakes, but to make mistakes that redefine what it means to live.
If you’re going to fail, be quick about it. Take responsibility, learn from it, and try better next time. By definition, all innovation lies outside the lines, outside the rule book. Shock yourself by creating something new today.
If you live your life as an exclamation, there’s no need to retell it as an explanation.
Slow-Cooked Pan-Asian Spicy Short Ribs
Don’t ask permission to make this, and don’t sweat it… Taste and See.
Inspired by Julie Grice of Savvy Eats
- 1/2 cup soy sauce
- 1/4 cup coconut palm sugar
- 3 tablespoons sesame oil
- 3 tablespoons organic peanut butter
- 1 cup full-fat coconut milk
- 1 teaspoon Thai bird’s eye chili pepper flakes
- 1 teaspoon smoked hot paprika
- 2 teaspoons ground ginger
- 1 teaspoon ground galangal
- 1 teaspoon orange zest
- 1 stalk of lemongrass, 4 inches long
- 1/4 cup dried cherries
- 1 knob of fresh ginger, peeled, about 2 inches long
- 5 cloves garlic, sliced lengthwise, green shoots removed
- 3 pounds grass-fed beef short ribs
- Pre-heat slow cooker on Low for at least 30 minutes.
- Mix the first 10 ingredients in a blender or food processor and puree for 30 seconds until homogenous.
- Place lemongrass, dried cherries, ginger knob, and garlic into slow cooker. Arrange the short ribs in a single layer on top, then pour sauce over everything and cover.
- Cook on Low for 6-8 hours, or until the meat is nearly falling off the bones.
These Pan-Asian short ribs go very well with cornbread, which you would never have guessed if you had asked anyone’s permission beforehand.
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