The Thought Shower Diary

Rise and Shine In the stillness of time you will rise and shine, Rise beyond your fears shine above past failures. The sun will witness The Moon will sigh, How on earth can a fish learn to fly? Mistakes happen Weaknesses fall prey, But Strength shows its presence even amidst storms of grey. Storm then settles Spring begins to bloom Time once again changes To bring joy in full moon

With time I've come to realize that being a woman means to suck up to the world. All the more if you're a nicey Indian woman. More often then not we are forced to suck up our anger and let things just go.  Not until a very long time ago this sucking up never really existed for me. I never even knew there was an alternative like sucking up or for the sake of decency let's call it letting go. My understanding of anger was just express it, be mindless, talk bull shit without thinking and only focus on the fact that I'm angry and I have to express it to the other person, in a way make him feel bad...after all how dare he or she and then something devastating happened that forced me to analyse what went wrong.. I guess sometimes letting go is a good option, it can save relationships, it can stop people from getting hurt, it make others feel cared for and sometimes even happy. In my case sucking up my anger towards my colleagues saves my job, sucking up anger toward

Japanese food as we all know is not just about sushi. It goes far beyond that. Restauranteurs and Gourmetpreneurs these days get so lost in establishing an operating profit that they forget their purpose – to serve the best quality food and keep the love for food alive. The Japanese cuisine is a lot about colour, freshness and a meticulous attention to detail. It is also known as one of the healthiest cuisines in the world. The core of the cuisine revolves around getting the freshest sea food. They go to the extent of actually having live fish and eels in the kitchens of restaurants, hotels and all other eating joints. Sharing my fascination about Japanese cuisine here are three things which I feel we Indians should probably learn from the Japanese. 1. Freshness of ingredients ð The Japanese go to the extent of having their seafood live in their kitchens and they are killed right before preparing the dish. We in India are yet to prioritize freshness of ingredients. A lot o