Even though I haven’t lived my “real life” for very long yet (I graduated last week, woo), I’ve come to realize something: the most important lessons I have ever had transmitted to me by my amazing teachers have been the first and the last one. This has held true in virtually every facet of my life: school, research, martial arts, cooking, and my various jobs.
I was chatting with a pal earlier and she recommended fajitas. I’d never made them before, so I naturally had to give them a shot. Here’s what I used and what I did, which’ll yield between three and four fajita rolls, depending on how you divvy up the portions:
Sorry about the radio silence, folks! I’ve been a little busy with final projects, exams, and job interviews. But enough of that, let’s talk kung fu training.
Ever since becoming “serious” about my martial arts training a few years ago, I have been greatly inspired by the example of my grandmaster, whose training philosophy is “setting and attaining aims and objectives.” The philosophy of most other traditional kung fu schools is “attaining skill through sweat and toil” and take about ten to fifteen years to churn out a martial artist who is fit, powerful, agile, and capable of using his kung fu even against masters of other styles. Why does it take a decade and a half? Ignorance and haphazard training tend to be the major reasons.