Slowing Down May Be More Efficient

I’ve talked a lot about the importance of slowing down on this blog. I was thinking about this as I put a chicken in the crock pot yesterday to roast slowly. I take it out of the crock about an hour before it’s done and let the skin crisp up on the top in the oven. While the chicken may cook for 8 hours, I spend about 10 or 15 minutes making a great meal. I do this with roasts as well. My husband never fails to be impressed with how tender and juicy my roast chicken is.

Having to move around the water kefir container, the milk kefir container and the kombucha container, I realized I usually have all sorts of things on my counter top “growing” or fermenting. It takes perhaps five minutes to set up any one of those things. It takes 24 hours to up to three weeks (I like my kombucha with no sugar traces) for it to be done. At one time, thinking about three weeks would have scared me. It made me think I had to do something for three weeks! Imagine! But no. I just let it sit. The challenge is not to forget about it, especially when you have all those other things culturing on the counter.

All of these things are created slowly. However, my work is minimal. I am letting the crock pot (in the case of the chicken or the roast) do the work. I am letting nature do the work with the fermented foods. My time can spent doing things I like better than cooking, but I can still have a healthy meal. The biggest thing for me is having to plan out what I will have for dinner so I can get it started in the morning.

Slow cooking and slow living may be the way to go. Now if I can figure out how I can get the garden to weed itself… And no, I can’t keep chickens here. Darn!

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Bonnie Koenig has been a licensed acupuncturist since 1999. She is passionate about helping people find real healing and real health. In the process she keeps asking about our attitudes towards sickness and health. Only by being clear on what sickness is, can we ever find health.

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