When we take a chance and share what is there on the inside of us with others, we often find that our connection to one another grows stronger, and that’s the wonderful bonus—kind of like a vibrant and zingy chimichurri sauce to drizzle over top of grilled steak kebabs, makes things that much more delicious.
Sharing something personal and “from the inside” with someone else is not the easiest thing in the world to do.
Divulging personal thoughts, feelings, viewpoints, perspectives, and experiences can be a bit daunting, especially in our time when people seem to have strong opinions, and even have the advantage of opining rather anonymously (and negatively) via a few strokes of their keyboard/pad.
Thank God, I have not had very many not-so-friendly sentiments cast my way over these past three and a half years that I’ve been writing my blog, only a little remark here and there where someone just couldn’t seem to help themselves.
But that’s OK.
However, it’s the fear of the judgment of others that can put the kibosh on creative expression, of inner self expression, and that’s a tough thing to get around for many of us, myself included.
I was just thinking to myself today that I have an easier time when a disagreement or differing point of view arises between myself and a loved one—a family member—because I know that there is a deep love that resides between us that won’t be broken simply because I’ve said something in the moment that they may not agree with, or be hurt by.
But it’s different with strangers.
Strangers aren’t necessarily expected to forgive; they’re not bound by familial and close friendship ties, those things that we count on and expect that family and those close to us will feel and acquiesce if/when they’re wronged, or if they just simply do not agree.
No, strangers, or people that I don’t intimately know, are a different category altogether, but one equally as important, indeed.
And just to share something intimate with you, I’ve given myself the personal task, the personal goal, if you will, to be as open and transparent in my writing on this blog as I possibly can be.
I want to share my human journey, my personal story, to the best of my ability. And I’m sure it’ll be a rickety process, no doubt.
I’ve decided to take the first steps in losing my fear about sharing my deeper, innermost feelings on things, my personal experiences, because in taking the few small ones that I have so far, I’ve found great support and encouragement from others in their responses to me, and what that’s done for me is confirmed that type of sharing and openness is desperately needed between all of us.
I’m so tired of us being afraid to be intimate with one another.
I’m over the masks that we put on; the facades; the fake smiles; the defensive attitudes; the games we play; the underhandedness; the rudeness; or the insatiable appetite to “correct” one another.
We all have very real things happening in our lives—very real joys, very real pains, very real experiences that we’re just dying to get out of our systems and share, but we’re scared half to death to.
We fear one another’s judgement.
And judgement in and of itself does not have to be a negative thing—we all require discernment for many things in life.
But judgement without the addition of love and mercy, is only a half truth; it is only half of a perspective.
The reason I’ve gotten some strength to continue to go forward and to press relentlessly ahead on this quest of mine to be as open, honest, and transparent as possible, is because I’ve noticed that when I do find the bravery to do it, it opens my world up beyond anything I could ever have imagined.
I begin to find camaraderie in people that I’ve never met before; I begin to see others open up to me about something similar that they may be experiencing, but hadn’t previously given any words to before; I begin to find the commonality between us all, and the love—the bond—that does exist, and that could be strengthened; and I begin to see just how hungry we all are to be validated, to be listened to, to be acknowledged, and to matter.
What’s inside of us, matters. The truth within, matters.
And we truly do have that in common.
When I experience a confirmation that sharing something personal is a healthy and wonderful thing, and when someone strikes a note that resonates with a note within me, that’s the icing on the cake of taking a risk to open up; that’s the delicious little bonus of a chimichurri sauce that’s drizzled atop of juicy grilled steak kebabs that are already exquisite and delicious to enjoy, but now, are that much more scrumptious.
It’s a bonus, if you will. But a very necessary one.
Connection is something that the human thrives on; and I, for one, would like to begin finding ways to practice it, to put myself out there and risk things, to express whatever is in my heart to express that may do some good for someone else, and to learn what it feels like to be fearless.
And I’d expect that it will feel utterly amazing, and beautifully and wonderfully liberating, and alive.
Taste what’s good and pass it on.
Grilled Steak Kebabs with Chimichurri Sauce
by Ingrid Beer
Yield: Makes about 6 kebabs
• 2 (¾ pound) rib eye steaks, trimmed of excess, visible fat, and cut into chunks
• 1 tablespoons Chimichurri sauce (recipe below)
• 1 teaspoon salt
• Pinch black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• 2 cloves garlic, pressed through garlic press
• Olive or canola oil, drizzle
• ½ small red onion, cut into small chunks
• 1 cup cherry tomatoes
• Skewers, soaked in water
-Add the cubed steak into a bowl, and add in the Chimichurri sauce along with the remainder of the ingredients up to and including the drizzle of oil, and toss well to coat.
-To assemble the skewers, add a piece of the red onion, followed by some of the steak, followed by a tomato, and more onion, steak, tomato, until all ingredients are used, and you have about 4-6 skewers assembled.
-Allow the skewers to marinate for at least an hour, or better yet, over-night; once ready to grill, place your grill pan over medium-high heat, drizzle in a touch of oil, and grill the kebabs for about 6-8 minutes, turning them to char on each side, or until medium rare.
-Serve hot with the Chimichurri sauce on the side, to drizzle over the grilled kebabs.
Chimichurri Sauce Ingredients:
• 1 cup cilantro leaves, chopped
• 1 cup flat-leaf parsley leaves, chopped
• ¼ cup fresh oregano leaves, chopped
• 4 cloves of garlic, pressed through garlic press
• 1 teaspoon salt
• Pinch black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• ½ cup olive oil
-Place all of the chopped herbs into a bowl, and add in the garlic, salt, pepper, red pepper flakes, and red wine vinegar; mix with a fork.
-Slowly add in the oil, whisking/mixing with the fork to combine the ingredients well, and use immediately, or, keep covered and store in fridge until ready to use. (Can be kept in fridge for a few days, for left-overs.)