Some people are rude.
The other day, I was hunched over in a very narrow aisle at my local grocery store searching for a jar of relish when a female of the human race muttered (loudly), “Do you mind? You are taking up the entire aisle. I can hardly get around you.”
A simple ‘excuse me’ would have been sufficient.
Why are people so nasty? Did they have a bad day? That can’t be it, can it? When I have a bad day, I don’t escape to the real world so that I can start yelling at innocent bystanders. Is it because they are psychologically disturbed? Maybe.
My personal theory? People are under a lot of stress. While stress doesn’t directly explain why some people have attitude problems and why they feel inclined to demonstrate that attitude, it might explain why they are irritable.
A cure for stress? Along with ingesting comfort foods (like Mac ‘n cheese) and crunchy foods (like potato chips and carrots), some research suggests that foods high in omega-3 fatty acids help prevent stress hormones (cortisol and adrenaline) from peaking.
If I ever run into that woman from the relish aisle at the store again, I would encourage her to pick up a ½ pound of wild king salmon (or a tin of tuna) before she went to the check out aisle. My guess is that she has an oversupply of cortisol and adrenaline swimming around in her blood and not enough omega-3 fatty acids.
Perhaps that would help her find some peace in this world.
Should you feel some stress, try this recipe for Salmon and Rice eggrolls. Let me know if there are any noticeable differences in the way you engage with the world!
Salmon and Brown Rice Eggrolls
Servings: Approximately 20 small-medium sized egg rolls
½ pound of wild caught salmon, skin on
½ tsp salt
½ tsp ground black pepper
4 stalks of green onions, white and green part, finely chopped
2 cloves of garlic, mined
1 inch of grated ginger
3 medium sized carrots, diced
3 tablespoons of canola oil
2 tablespoon of housin sauce
2 tablespoon of soy sauce
2 cups of left over brown rice
1 packet of large eggroll wrappers
Pre-heat oven to 500 degrees. Brush on olive oil and sprinkle salt/pepper on salmon. Please in oven for 13-15 minutes. Let sit for 5-10 minutes or refrigerate.
Heat a wok with canola oil and on low heat, add the minced garlic and ginger. Let steep in oil for 5 minutes. Then add rice, carrots and green onions. Stir for 2 minutes. Then add housin sauce and soy sauce. Stir for another minute or until the rice has absorbed all the sauce.
Flake in the salmon. Stir gently, being careful not to completely disintegrate the salmon. Let the mixture cool completely before wrapping in wonton wrappers.
Once mixture is cool, fold the eggrolls following the instructions on the back of the eggroll wrapper to prepare the eggrolls. Using canola oil, fill your frying pot to about 2-3 inches from the bottom of the pot. Then, fry eggrolls at 350 degrees for about 1-2 minutes (you can check to see if oil is at the right temperature by putting a piece of the eggroll wrapper in the oil – if it floats to the top and bubbles form around it immediately, the oil is hot enough). The egg roll will be a nice golden brown.
Let oil drain on paper towels and serve warm with soy sauce or another dip!