This was one of those weeks in which nothing, big or small, went according to plan. From travel delays and disastrous commutes to missed deadlines and forgotten emails, it all felt like a mess.
Funnily enough, I was OK with it. It’s funny only because I don’t typically handle curveballs well. Anything that reinforces my lack of control tends to addle me at best, freak me out at worst.
This week, though, the rarest of things happened, which is that I greeted all of the chaos with a sense of humor. I had my moments, of course, but for the most part I rolled with the tumult. I fixed the messes I could and didn’t agonize over the ones I couldn’t. I took responsibility for the stuff I’d let slip without falling into my habit of anxious over-apologizing. I let myself feel frustration, but I encouraged myself to let the small stuff go. Ways of being that I’ve been trying to cultivate for a long time just seemed to…happen.
I’m not really sure what to make of this. It may be my job right now, which is interesting and often enjoyable, but also puts me in close proximity to a lot of suffering and loss. This week was particularly full of poignant exchanges, and I just didn’t have the energy to fret too much about train delays or forgotten deadlines. I certainly didn’t have the energy for perfectionism (I rarely do these days, but I still cling to it sometimes).
Maybe it’s the holiday season, too, which tends to resonate deeply with me, putting a lot of things into perspective. And perhaps all the work I’ve done to relax my grip on life is finally bearing fruit—wouldn’t that be nice 🙂
Whatever the case, I’ve felt a lot less brittle in the last few days—more resilient, more forgiving of myself and others, more relaxed. One of the hallmark symptoms of my depression/anxiety is feeling quickly and easily overwhelmed. That tendency comes and goes, but I do recognize (and give thanks) whenever I’m able to find ways around it. And I’m so glad that I had a different kind of reaction to what might have been a triggering week.
Wishing you the ability to bend, flow, and forgive in the week ahead. I’m heading into the last week of my clinical rotations, completely amazed by the fact that the finish line is here, and I made it in one piece.
Lots to be grateful for—including the recipes in today’s post.
A perfect easy, weeknight meal: vegan lemon butter pasta.
I’ve never made my own dumplings before, but Lisa is the perfect teacher. Her vegan savory Tang Yuan look so good!
A perfect plant-based side dish for the holidays: baked acorn squash with (dairy-free) creamed corn.
This vegan chickpea shepherd’s pie is calling my name! Hearty, carby, comfort-food goodness (that also happens to be both gluten free and no oil).
Finally, my holiday dessert wish list is growing by the day (we’ll see how much baking I can do between the last day of my hospital rotation and Christmas eve), and this gorgeous chocolate cake with gingerbread caramel is at the top of it right now!
1. An interesting new study examining the relationship red meat and TMAO (a metabolite that’s associated with greater risk of heart disease).
2. I really enjoyed Amanda Hesser’s Cooking for Mr. Latte; I found the book exactly when I was gathering up courage to date again for the first time in a long time, and its humor touched me. This past week, I enjoyed reading Amanda’s candid reflections on how her cooking style has changed in response to love, family, and the teamwork of marriage.
3. A powerful call to arms on how we might better treat newborn withdrawal (in which newborns who have been exposed to addictive substances in utero have withdrawal symptoms shortly after birth)—with compassion extended to both babies and their mothers.
4. In my work—culinary and soon-to-be dietetic—I give a lot of thought to helping folks be mindful of protein consumption. That said, protein overconsumption, often from non-whole foods sources, remains prevalent in America. This article offers a good perspective, especially when it comes to powders and bars.
5. Good news, via The New York Times: while many coral reefs are suffering in the face of climate change, some sturdy ones are doing OK.
In spite of the end-of-semester craziness, I’ve got two recipes to share this week, each too good (and too easy!) not to share. So, I’ll be back around soon. For now, a very happy Sunday to you.
For me, the holiday season presents an opportunity to look back at the year behind me and practice gratitude for all I’ve experienced. One of the highlights of 2019 was having the opportunity to travel to South Korea, where I learned the story of Nasoya kimchi. I’ve long been a fan (and a proud ambassador) of Nasoya foods. The brand’s tofu is my go-to at home. I was so excited when I first got to sample Nasoya’s kimchi this summer: it’s completely vegan,…
Happy Sunday, and thanks for welcoming Elizabeth’s brave and open Green Recovery Story to the blog this past week. I so appreciate the comments and supportive words, and I’m sure that Elizabeth does as well. It’s been an interesting week. It began with an unexpected obstacle–something I didn’t see coming, or didn’t quite accept as it came. It has been a long time since I handled curveballs with grace. For me, struggling with anxiety means having to work very hard in order to access feelings…
Happy Sunday, all. My thumb is finally healing and the stitches are out, so this past weekend has been full of recipe testing. The fridge is stocked with a strange (but tasty) assortment of sweets and salads and soups. In particular, I’ve been whipping up my first few batches of summertime pesto, and I’ll be sharing the fruits of that labor here on the blog on Thursday. For now, here are some of the recipes that stood out to me this week, plus some…
In the summer of 2010, I signed up for Nutrition I at Hunter College. I was twenty-eight, a professional book editor who hadn’t taken a science class since high school. Uncharacteristically for me—I’m usually very decisive—I couldn’t decide between a future in medicine, dietetics, or mental health. But I knew that I wanted to make a career change, and this was the place to start. I loved my job, but I loved helping people to experience pleasure and well-being through food even more….