The Paralysis of Choice

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A desk overflowing with choices — the perfect metaphor for a modern mind. I’ve always wondered why stepping outside my comfort zone feels harder than it should. With so many ways to spend time, I keep circling the same question: am I choosing what matters, or am I just numbing myself with options? Choice overload might be the defining anxiety of our era. One moment I’m browsing an AI course on Coursera, convincing myself I’ll finally finish it. The next, I’m tempted to restart my Sanskrit lessons. And somewhere in that mental whirlpool, a random LLM video on YouTube quietly steals an hour I never intended to give away. It isn’t learning — it’s drifting. I think back to my first iPhone 4. One model. One color. No storage decisions. Apple had already stripped away the noise. Life felt simpler when constraints were built in. Today everything comes in infinite flavors — phones, courses, ideas, careers, spiritual paths, entertainment platforms. Abundance looks empowering,...
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Pitlai today...slurp!Slurp!

For close to ten months now, I was aching to have Pitlai, made from Pavakka/agalkai/karela/bitter gourd. After a long wait, Yadu got agalkai from St. Louis. As today was my cooking turn, I experimented with this dish. Treating agalkai is a pretty tough job since the bitterness from the vegetable has to be removed. So, the vegetable has to be boiled in tamarind water for close to 15-20 minutes and then washed in ordinary water before draining the water completely. The actual preparation of the dish has to be started then. Though there are a number of recipes available on the internet to make pitlai, can it beat the home made recipe. So, I called up back home in India to find out the actual mode of preparation. Lo! My mother was spontaneous with her response. Obviously, she has been cooking for ages, while I am just a starter. But then, I guess even I can tell you how to do this in a jiffy. You see, even I have the experience now in cooking! It took me about an hour and a half to make the dish and to be honest with you, it came out just like the way it comes out at home. I was really happy with my Pitlai!

Who said agalkai is bitter? Learn it from me to make it the way it has to be made!!! Now, am I getting complacent?

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