I must have acquired all this flour during my IIN training when every week I was trying a new way of eating. I tried Vegan and Macrobiotic, and Paleo. I tried Vegetarian and Pegan and Atkins and Whole 30 and Clean. I tried every diet known to human kind. That must be why I have quinoa flour, and spelt flour and teff flour.
The other morning when I was complaining to Vince that breakfast was hard for me because I am allergic to eggs, he gave me his gluten-free waffle recipe to try.
(He’s kind of obsessed with waffles.)
Yesterday he posted this on Facebook about consensual sex.
I’ve been reading Bringing Home the Dharma in the mornings. It’s my new ritual, this reading in the morning. I have broken my Ultimate Yogi streak and am now contemplating starting all over again and trying to make it to 108 Days.
I have a hard time when my streaks end. There’s a lot of mourning and self-recrimination. I have my rules and all, but it’s still hard. With the Ultimate Yogi it was a matter of not being able to fit in the hour-plus every day. All of my problems are with time: the desire to do so many things, but then running out of day.
Why is it that some people seem to have, or are able to fit in, so much more into a day than I can?
Time Management. Energy Management. Putting the Big Rocks in first. Battling the Resistance Monster. These are my ever-recurring themes.
Part of the problem is that I tell myself that there are certain conditions that need to be met before I can do other things. Like I need to start cooking in a clean kitchen, so dishes need to be done first. Or I can’t work on writing or computer projects unless my surroundings are neat and orderly. But taking time to pick up and put things where they belong takes time away from the activity that I want to do once the space is free of clutter and chaos. And there is never a lack of clutter and chaos.
And how come it is that once I’ve created order, I have now run out of the time to do the activity that required the order? And on top of that, I have now expended so much energy cleaning, that now my tank is totally empty for creating?
Okay. Switching topics.
G comes home today. Here is what I have been doing in her absence: I have eaten cookies. And the pie she baked (and left). I also ate a bagel with cream cheese. I have had 2 glasses of wine every night. I have been drinking caffeinated coffee. I have also been enjoying my Verismo and my frother.
In the past month or so I have acquired a number of new gadgets: a Kitchen-Aid Stand Mixer, a Cuisinart (which is not actually “new” it’s just been sitting in a box in the basement because I wasn’t psychologically ready, until now, to deal with learning “blades.”) I have also recently gotten a Verismo and a milk frother. Add this to the VitaMix and the Juicer and I now have no counter space. But, I have a shitload of gadgets.
Just to clarify. I love gadgets, maybe even more than I love the word “gadget” itself. I also love the word “gizmo” and I often have “gadgets” hang out with “gizmo” so that they form a little two-thing gang called “Gadgets and Gizmos” kinda like Bloods and Crips, but friendlier.
The other day I made a homemade chicken noodle soup with a leftover rotisserie chicken. While the chicken was cooking down in a pot of water, I sent 4 huge carrots through the slicer on the Cuisinart, followed by 3 stalks of celery. I then changed out the slicer for the chopper blade and chopped an onion. I minced 4 cloves of garlic in my hand mincer and in the blink of an eye I had saved myself a good half hour’s worth of chopping.
I used the “Heady Garlic” olive oil I got at F. Oliver’s to saute all that veggie wonderfulness, and the resulting soup was so so rich with flavor I wanted to invite the whole neighborhood for lunch. I boiled up a big batch of fillini (which is my fave “soup pasta–egg noodles are gross, I think) and kept them in a separate container and just add them to the individual bowls of soup so they don’t flab out, or muddy the broth with starch.
That’s going to be the “Welcome Home” dinner for G tonight. Maybe I will even stop at Wegman’s on the way to the airport and get a nice loaf of crusty bread and a little “sumpin'” for dessert.
(Do you know that “desserts” spelled backwards is “stressed?”) Turns out the antidote is contained right inside the poison.)
Last night I came home from my wild and crazy Fall Flow class, starving. On the counter stood a warm rotisserie chicken and a bottle of wine at the perfect temperature. Oh god, it was the sight of heaven.
I fixed a plate, poured some wine and settled into the couch for a DVRed episode of The Amazing Race.
Ever since I have come off Clean, I have been super-aware of the effects of food on my mood, my sleep and my energy levels. This past weekend, for example, I indulged in pulled pork on a roll and, of all things, Cheese Balls.
Yeah. You know, cheese balls–those things that come in a jumbo plastic jar that are nothing but salt, preservatives and chemicals? Yeah, I ate those. After the 10th one I felt like I was going to throw up. Seems I no longer have the “palate” for crap I used to.
The white roll that housed the pulled pork was this tasteless piece of “meh” that didn’t even offer that chewy, doughy, satisfaction of really-bad-for-you carbohydrate. It was just a hunk of processed white flour posing as food.
Last night though, the chicken was tasty and greasy, the wine fruity and satisfying. Alcohol has not been a big player in my life for the past 2 months, so as I sipped this nice Cline Zin (on a Monday, no less) I was aware that even though this probably wasn’t the best thing for me to be drinking, it nourished my soul.
The biggest problem with me and wine is not the wine itself, but how it lowers my resistance to other things. Like chocolate.
After I drained the first glass, I went to the kitchen for “just a splash more” and returned to the couch with my splash, plus a square of Ghiradhelli.
And then another one.
I went to bed and slept the sleep of the dead.
For 2 hours.
Then I was UP. Chocolate at night. Stupid. Stupid. Stupid.
I looked at the clock at 1:30. Then again at 2:45. Then at 3:30. I adjusted pillows. I started the fan for some white noise. Squinted at the clock again at 4:45. I planned my NaNoWriMo project in my head for awhile then woke with a jolt at 8 AM.
I shuffled to the kitchen and made a big batch of amaranth cereal with apples and dates, and while I ate it I said 3 Our Fathers and 3 Hail Marys.
Recipe for Amaranth cereal:
3 cups almond milk
1 cup amaranth (find this in the bulk food section of Wegmans, near the candy)
1 apple and 5 pitted dates pulsed in the food processor until they are in little pieces.
A good healthy shake of cinnamon.
Put all of these ingredients into a pot and bring to boil. Continue to simmer uncovered until the cereal is of the consistency you like. For me, this takes about 20 minutes. It makes a lot, so save it and heat it with a little almond milk the next day.
Amaranth is an ancient grain with a lot of protein, fiber, lysine and magnesium. It will absolve you of the sins of cheese balls and chocolate and wine at night. I hope.
Because the weather was kind of meh, we jumped into the car and headed for Wegmans by way of Target, Panera, TJMaxx and Bon Ton.
I saw a woman in a turquoise polyester pantsuit.
I had a tall soy latte.
I said “Hi” to one of my yoga students in Target.
I had black bean soup at Panera.
I bought a lipstick that looks like a crayon in Bon Ton.
By the time I got to Wegmans, I was whoah, kinda done.
I picked up a bag of frozen shrimp, a box of couscous, a bag of snowpeas, and a piece of ginger root, in addition to the other stuff on my list, and made this for dinner:
It was fast and easy and yum. After the turquoise pantsuit, it was all I had the energy for.
Gingery Shrimp and Couscous
1 tablespoon olive oil
1 large yellow onion, finely chopped
3 tablespoons finely chopped ginger
1 cup white wine
1 pound shrimp, peeled and deveined
8 ounces snow peas, cut in half on the diagonal
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 10 ounce box couscous
Heat the oil in a large skillet over medium heat. Add the onion and cook until golden brown. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Nestle the shrimp in the onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Add salt and pepper. Meanwhile, cook the couscous according to direction. Spoon the shrimp and snow peas over mounds of couscous on a plate and serve.