There’s a saying I always think of when I take too much food in a buffet line: “My eyes were bigger than my stomach”. And it seems like no matter how many times I’m in this situation and I say this to myself, I have a hard time learning to take less food.
One of the more recent times I was in a buffet line I thought about this pretty hard. I took my plate and I quickly glanced down the line to see exactly what it was that looked good to me to help me scoop out proper proportions so that I knew I would finish everything I put on my plate, and get a little bit of everything.
This saying, though, really started to mean a lot more to me as time went on. Because I think many people, myself included, often find themselves constantly seeking out new opportunities and grabbing for each one right as they come. Not realizing the amount of work involved later, or failing to taking into account other opportunities that may come our way in just a short amount of time, and sometimes they are ones that we may actually want more.
When we take too much food and put it on our plate, we don’t leave room for the unknown that is ahead. We’re hungry, opportunists, and in the excitement of the moment when our salivary glands are pumping, reason subsides and impulse takes over.
Sometimes we get lucky – what happens to fall on our plate at the beginning of the line ends up being the thing we want most and most of, and we don’t even take some items later down the line and instead just focus on that one main dish. But most of the time, we forget about all of the sides. The smaller, more manageable portioned foods that come in more variety, which too are very tasty.
So when we sit back down at the table, we’re left with huge plate fulls of entrees with very little on the side.
So we start eating ravenously and with passion on something that seemed so exciting all but a few minutes ago, but then we’re left with a whole other piece of steak that we didn’t finish since we took too much at the start.
All of this time and space we used to fill up our stomachs with this seemingly amazing food is soon not even finished and we’re left with half eaten portions, with nothing else to pick at.
And it’s those side dishes we don’t make enough room for that often times compliment and make the main dish taste even better.
We need to remember that there are times where spontaneity and impulse should be encouraged and cherished. There are times when it’s great to take everything on at the risk of not finishing it later. But we must also remember that a quick glance at what might be ahead can help us take on and pursue smaller, more manageable projects/tasks that still lead to the same larger goal of being satisfied and successful in our own way.
We can always get seconds if we want more, so we should always plan on finishing our firsts. And when we go back for more we’ll be even more informed and careful about what it is we really want the next time around. Or we may find out that we’re full enough as is.
All to say that with food and with life’s opportunities and ventures, a careful and rational assessment of what may come to help choose, realize and take on what is most important to us, will help us live a stronger, healthier, and ultimately happier and more satisfied life. (And stomach.)