8️⃣
Lunch - butternut soup, leftover meatballs, carrots & celery, banana, grapefruit, nuts (pistachios, macadamia, walnuts)
Dinner - seared albacore salad with green beans, purple sweet potatoes, and a soft boiled egg (courtesy of Sun Basket)
Lunch - butternut soup, leftover meatballs, carrots & celery, banana, grapefruit, nuts (pistachios, macadamia, walnuts)
Dinner - seared albacore salad with green beans, purple sweet potatoes, and a soft boiled egg (courtesy of Sun Basket)
Lunch - soup, salad with leftover chicken, olives, avo, carrots, sprouts, heart of palm, cilantro, romaine, evoo, lemon juice. Banana, apple, hB egg, nuts (pistachios, cashews, walnuts)
Dinner - leftover lemongrass pork chop, apple + almond butter.
Breakfast: leftover chicken & veg soup from Friday, banana
Lunch*: ye olde Mason jar salad - olive oil & lemon juice, carrots, chicken, avocado, olives, heart of palm, sprouts, hemp seeds, romaine. Orange. Butternut soup. Nuts - macadamia, walnuts, cashews. Carrot.
Dinner: lemongrass pork chops with ginger-shallot sauce & braised greens with sambal oelek and coconut vinegar. Courtesy of Sun Basket.
*Evan's lunch. My lunch was too much coffee, rolled up turkey deli meat, handful of nuts, and a kombucha. Because I suck / was doing a photo shoot.
Here's a picture of our dinner.
My friend Keiran asked me to keep track of my meals while on the Whole30, which is something I'd wanted to do anyway (and wish I'd done when we did our Standard Process cleanse). So I'll start here and do some retroactive remembering of days 1-4 later.
Day 5
Breakfast: leftover sweet potato, sautéed power greens, scrambled duck eggs, chimichurri
Lunch: butternut squash soup with carrot, ginger, ras al hanout, and coconut toasted pepitas
Dinner: bison meatballs with pistachios, raisins, and ras al hanout over oven roasted cauliflower rice.
Last night suuuuuucked. (Well, good morning to you, too!)
I have notes to myself for certain situations because I know that I will forget what to do. For example, when I have a cold: my head is too thick with sick to remember what to do. So I trained myself to anchor the thought "what would you tell your friend to do if she were sick?", and then do that. Occasions where I need to ask myself my own advice happen often enough that I've started noting them down. With age comes wisdom, or with age comes more situations where I need help, or with age I know I need help? Maybe, yes, and certainly.
I love the wisdom of getting older. I love that I am learning how to pause, how to stop time, how to Breathe and Think.
Life is so much calmer (in a good way), loving is so much easier.
I want to say that I love getting older 100%, but today I do not. Today getting older is punctuated with my body giving me a big Fuck You. Today is my body reminding me that I need to take my own advice, tattoo it on my arm Memento-style: remember the things that make me hurt. Today getting older is a double whammy combo of forgetting what makes me hurt and remembering that my body can't deal with normal things anymore. My organs are sensitive and everyday stuff can make my torso feel like its being pinched by a giant binder clip. No good.
Today I recover from a sleepless, pain-filled night of my own doing. Because I ate dinner with abandon to celebrate Mother's Day with one of my favorite mothers and my goddaughter. I forgot to read my own notes that remind me what makes my old organs rebel and I am paying the price. I will play for a few more moments the sad violin piece that mourns a food creative with food sensitivities. Most...seriously, most days I like the challenge this gives me. Today, not so much.
Being human takes practice. Today I allow myself to be pinched by feeling pinched. And I stop and breathe and think and take notes, ratchet everything back and start over and see the positive that starting over isn't starting from the beginning. I know what to do. Starting again is remembering.
The constant happiness is curiosity. -Alice Munro
Am I the only person whose secret favorite thing is the new products wall at Trader Joes? It's a pretty good lesson on detachment, too, as many of the exciting (!) things that I find there don't last long and/or are seasonal. I think it only took me getting bummed out once (sweetened condensed milk, I'm looking at you) before I just entered the zone of enjoy-it-while-it-lasts .
Enter sandman, I mean black bean pasta. What what what? Ingredients: black beans, no foolin. I don't eat things made with commercial wheat flour, so I don't really eat pasta that much. Yes, from time to time I'll do corn pasta or quinoa pasta, but sometimes I feel like flour is flour and that stuff makes my innards feel gunked up. So duh super stoked pasta from beans, will it feel different?
I'm one of many who have a mystery weirdness going on in my guts zzzZZzzZzZ, and one of the things that's been resonating with me lately is beans as opposed to beef. My gut issues I should talk about here as I'm sure I'm not alone (!) and would love to hear others' experiences, however not gonna happen today, not in the mood to go down that particular road because I want to talk about this pasta! It sat in my cupboard for a week or two while I mulled ... hmm, is it super black beanie? Like, should I make some kinda southwest style pasta with queso sauce? And while that sounds like a decent idea, it didn't happen (yet). Post Easter bbq I had a lot (lot) of leftover red onions and mushrooms from making kebabs. And I'm leaning away from beef and towards beans so hello stroganoff (of sorts).
So here's my wonky stroganoff-inspired pasta. Those dried mushrooms in the picture are King Boletes, Boletus edulis, that Evan's friend foraged in Oregon. Fancy and super delicious.
Dried Mushrooms - fresh mushrooms - red onion - garbanzo bean flour - white wine - paprika - asparagus - black bean pasta - yogurt - garlic - s+p - evoo
Soak your dried mushrooms in 2 cups of hot water (you'll use that soaking water later, too). Saute mushrooms until soft, set aside. Saute red onion until it starts to soften.
Mix about a tablespoon of the garbanzo flour with a teaspoon of paprika (less if you don't like the flavor...I do, this will make it paprika-y). Add that to your onions and cook for about 3-5 minutes or until the flour looks like it's starting to brown and is moistened (sorry) by the onion juices. Strain the dried mushrooms out of their liquid (remember, save that juice!), chop up and add to pan. along with the previously sauteed fresh mushrooms. Sprinkle in some salt and your chopped up asparagus, saute for a few until the asparagus is starting to soften. Pour in about a third of a cup of white wine to deglaze, then add your mushroom soaking liquid. Cook your pasta until just barely done (for me this was eight minutes), drain but save the cooking water, and add to your mushrooms and onions. More salt and some grinds of black pepper. You want your sauce to be thick and saucy, so either cook down or add some of that pasta water. Turn off heat and stir in the yogurt, season to taste omg so good. I think next time I'll add some pancetta and replace the asparagus with peas what? whoa.
Inspired by the kale and mushroom stroganoff over on chowhound.
Sometimes the right thing feels all wrong until it is over and done with.
-Alice Hoffman
I made this bowl last night.
It was supposed to be a cylinder.
When I finished it, I was simultaneously proud and hesitant. I couldn't believe I made it! It looked so good to me because it was a real, actual thing...not a sloppy, lopsided, broken blob. This was only my second wheel ceramics class, my third ceramics class since high school when you count my naughty chia pet class I took last winter—that was a hand/slab class.
I took ceramics in high school and didn't feel I had a knack for it, in general, and really had a heck of a time with the wheel. I couldn't center, couldn't maintain the right speed to keep projects from going haywire or flying off the surface, literally. That was a long time ago.
Is it age?
The intervening years of making a living using my hands to make things, developing hand-eye coordination?
The teacher?
The teacher, who is fantastic, teaches in a way that resonates with me, breaking the process down into bite sized morsels and encouraging us - nay - requiring us to do the one bit and then to chuck the clay and start again. Then do the first bit and add the second bit on another pound of clay. Then chuck that clay and start again. Do the first bit, second bit, and add a third bit. Chuck clay. And so on until we got to pulling it into a shape (the sixth step). Dude, that first class I centered from the very beginning, the necessary first step that even after a semester eluded me those many years ago, didn't feel daunting and lo and behold, just...came. I think that knowing you're going to chuck it keeps you from making that blob of clay precious...a thing. It's just practice, so you can approach it with relaxation and that beginner's mind. And boom, that little lesson stays little and gets learned. And the next time it's a bit different, sometimes one of the steps doesn't work, but since we are practicing detachment concurrent to our throwing lesson, it's no big deal. We don't beat ourselves up. We chuck it, clean the wheel, and start again.
So, class two. Start by practicing what we learned last week. Keeping it mellow, knowing we are going to chuck this clay. I have a new wheel, much faster than last week's, and I can feel myself reacting to that, feeling out of control. But I know I'm going to toss this pound of clay anyway, so I'm able to chill and throw it and center it, even though it takes me a little while. And then the muscle memory comes back, one less thing to think about while I play with the foot pedal and listen for the sound, how it sounds when it hits just that right spin that keeps it moving while allowing me to feel like I've Got This. Next blob, time to practice the big one: pulling up the sides. Last class this didn't go so well for me, and that's okay, I've got all night and all these blobs of clay. We are shown again how to do it, where to place our hands, what to do and what not to do. Our turn: go. I go: steps 1-5 getting more fluid, now. It's time for six, keep breathing, thinking, rehearsing the do's, listening to the sound of the wheel speed...yes, there, remembering the don'ts, slow it down a bit. And it grows taller, wider. My hands are getting it, doing it. It's beautiful, perfect.
And it's not a cylinder. And there's a weird smudge-y bit on this one edge. And the lip has a bit of slip. But I look at it like it's the most beautiful thing in the world as the teacher approaches and I can feel my chest constrict as I say "I made a bowl". [Holy shit holy shit PLEASE don't tell me I have to chuck it because LOOK I made this THING.] "That looks great!", he beams. Here, let me show you how to get it off the wheel.
I can keep it. It's good.
If there was an app that made a salad for you, would you use it?
I'm working on a(nother) idea. Note to self: learning how to make a GD app will help with all of these ideas.
Meanwhile: lunch. Spinach Salad.
If you're anything like me, you suffer from a mystery pain that alternates between your stomach and back, often rendering you useless and clamoring for more Advil. Wait, that's not a bunch of people? After many varied doctor visits and some expensive outpatient procedures, my gastroenterologist found...nothing specific. Lots of 'almosts', but no clear answer. Best, somewhat educated guess: gallbladder sad times (sludge) that sometimes gets my pancreas in a bind. I have a healthy diet. And by healthy I mean healthier than most of most. Healthy also being defined differently by many. I am not vegan, for example. I don't eat a ton of fast food or fried stuff. And I don't eat wheat flour and haven't for almost a decade. And here is where I suspect the problem lies.
Okay, not all of the weight was from cutting out the white stuff. I also was splitting up with my partner of 12 years—the divorcee diet and all that comes with it, stress and the resultant lack of appetite. And lo and behold, when you start losing lbs and concurrently need to be out of the house, you start running and run I did! From nada to about 6 miles a day. I didn't date-stamp it, but I lost that weight in maybe just over a year? Something like that. This was about 8 years ago. When I stopped being stressed all the time it crept up a bit. And when I eat too much or too many grains it will do the same. Likewise not run. But I know what works for me for my healthy body, weight-wise.
But then my stomach started hurting...bad. It's been years now and only after my endoscopy turned up gallbladder sludge and i started looking into how to get rid of that stuff so you don't have to get rid of an organ, did I come across an aside when doing research: gall stones and sludge are caused by a janky diet full of fried and fast food, which wasn't me. But can also be caused by massive fast weight loss. WHOA. So let's get that gallbladder cleaned out. One thing I can do is eat bitter stuff: arugula, radicchio, endive, digestive bitters, dandelion greens. I try to include some in my diet each day.
Baby spinach / endive / orange segments / crisped quinoa / persian cucumbers / green onions / sesame seeds
EVOO / sherry vinegar / homemade yogurt / homegrown sorrel / garlic / dijon mustard
Hi Friends,
Four folks from one of my book clubs lingered after a meeting to talk about some of the cookbooks on Gabrielle, the hostess's, shelf. She mentioned that she had been in a cookbook club in NY. Lauren and Steve both murmured approval, while I gasped as it sounded like such a great idea how come I had never heard of such a thing? A few months go by, including xmas and NYE, so finally it was time to get to figuring out how we wanted to work our Cookbook Club. Lauren and I met up to discuss inaugural book and calendar it. Micromanage-y systems nerd that I am, I also thought it would be helpful (at least to me) to hammer out protocols for how meetings will go down, as well as some guidelines. I think we had a great brainstorm session! We also came up with possible questions (and answers, in our opinions) that folks might have, which I'm including here, humoring my anticipatory particularity as a recovering small business owner/boss.
Cookbook - Burma Rivers of Flavor by Naomi Duguid
- Each meeting one book is selected (more info below on selection process). Over the three preceding months, each cook cooks as much or as little as they're inspired to. We meet every three months, bringing at least 1 dish in our assigned/chosen category. Discuss experience.
- To start, each of us core 4 invite one other cookbook-minded person to participate for a total of 8
- meet the last Saturday every three months starting April 30, 2016 [July 30, Oct 29, Jan 28, 2017]
- Divide recipes/meals into four categories
• Starters / hors d'oevres
• Side dishes / salads
• Mains
• Desserts, misc
- each of us + our invitee take one category and make one dish each from that category for a total of eight dishes minimum
- host = main dish; other categories on first dibs basis or by rotation (?tbd)
- Rotate houses by volunteer or planned (?tbd)
- Book Selection: to each meeting we bring the book from which we are cooking (ex. April = Burma) and one other book as Nomination for the following meeting. Throughout the evening we will all then have the opportunity to actually look through all the nominated books. Ranked ballots (designed by Lauren, thank you Lauren!) will be filled out before the end of the evening and a winner chosen for the following meeting.
- BYO serving dish and serving utensil for your dish; Tupperware if you want to take home leftovers
- everyone brings one bottle wine or equivalent Beer/Cider or EANABs (equally attractive non-alcoholic beverages); theme pairing a plus but not required
- Host is responsible for silverware and dishes for the group as they see fit
- Time breakdown, approximate
• 5:30-6 - Starters cooks use kitchen as needed and put out food for tasting6-6:30 - Salads and sides cooks use kitchen as needed and put out food for tasting
• 6:30-7:30 - Mains cooks use kitchen and put out food for tasting
•7:30- Desserts cooks use kitchen and put out food for tasting
•8/8:30 -> discuss
- Before we leave, count ballots and Next Cookbook selected
- Food served buffet style
Can we bring our husband, girlfriend, best friend, kids?
No. Let's keep chaos, headcount, dishes to a minimum.
But what if I'm hosting? Can they be around? Taste stuff?
If you're hosting, then they can be around to the extent that they don't interrupt/distract. Tasting should be fine, but we can reevaluate down the road if issues present.
Is it the same 8 participants every time?
See notes below on Wait List and Attendance.
What if one of the recipes in the book is a cocktail, can we do that?
Sure, it can count under "misc" / dessert
Will we be cooking and eating in the same room?
Depends on the host's set-up. If possible, served dishes & tasting should be separated for space and reduction of chaos for the cooks, but space may not always allow....
What if I'm allergic to something or have food sensitivity or am vegetarian, etc?
There should be enough food on the table that individuals with issues can work around dishes that don't jive with their limitations.
Can I tweak the recipe?
Because of food sensitivities, if you add something to a recipe that isn't on the printed recipe, please note it. If a recipe needs too much tweaking, maybe do half tweaked and half according to the book. This question would be an interesting discussion....
-Commitment to participate
-Deadline to commit to next meeting... the meeting before?
-Develop/cultivate a wait list / sub list
-"miss two and it sucks to be you" = miss two in a row and you lose priority status and go to
wait list? or current attendees always get first dibs for next meeting?
-How long does waitlistee have to snatch spot if one opens? top to bottom, or open it to all and first to claim it, gets it? I like latter.
Do you belong to a Cookbook Club?
Do you have any great ideas/sources for group management besides FB? I'm fine with that, but I know not everyone uses it. If there is another idea or option for communicating, I'd love to learn about it. Does Google have something?
xo-x