I can’t believe it’s already June—it seems as though last August was only yesterday, and I was staring down the long road of the dietetic internship. Everyone assured me that the year would fly by, and in the aggregate it has, though some of the rotations have felt endless. My current rotation is one of those, which makes the DI finish line of late July feel farther away than it is.
The only way out is through, so until this rotation is behind me, I’m taking it one day at a time—and celebrating the completion of each week. I’m also taking a posture that’s completely new to me, which is one of not trying too hard.
Trying too hard is one of my specialities. There are times when it serves me well; in the past, it was an asset to me as a student. Sometimes it pays off in my professional life. It’s probably, occasionally endearing to my loved ones.
A lot of the time, though, trying too hard is just what it sounds like: too much. It means that I blow out my energy reserves more often than I need to. It means that I get done whatever needs doing, but all of the time I spent obsessing and fixating on the particulars is sort of a sunk cost—no one knows, no one cares. Trying too hard in relationships, meanwhile, can be alienating to other people. It comes across as controlling, which in my case, it often is—my persistent illusion that I’m solely responsible for (or to blame for) dynamics that involve two people.
It’s easy to talk about letting go of perfectionism, overreaching, and trying too hard, and it’s really difficult to actually do. When control has become a source of strength and identity, and maintaining control has become mixed up with “hard work” that verges on overextending nearly all of the time, it’s hard to imagine what a proportionate amount of effort even looks like.
I’m issuing myself a challenge, though—the challenge of giving things only as much effort as they merit, and not more. It’ll be pretty interesting to see how it unfolds in various dimensions of my life. For the time being, I’m applying it to my current work situation. I’m not slacking off, but I’m not going above and beyond to “fix” an inherently vexed scenario, either. I’m giving it a level of effort that feels proportional.
This feels incredibly liberating, if a little scary. It makes me notice how often I give too much—and when I say that, I don’t mean giving my best and more to pursuits that are truly worthy, meaningful, and important. I mean squandering my time and energy on stuff that doesn’t need 110% of my efforts, the consequence of which is having less stamina for the things that really matter.
With two more weeks of this rotation to go, we’ll see how this little experiment unfolds. I’ll let you know. For today, I wish you a week a week of well appointed energy. Here are some recipes and reads.
Just in time for summer cookouts and gatherings, Lauren has created a delicious and hearty cheeseburger pasta salad.
I love the looks of Marly’s green monster hummus—so perfect for using up fresh herbs this summer.
This spicy chickpea stuffed potato skins are just about the definition of wholesome comfort food.
I’ve never made, or even tasted, Takikomi Gohan, but this vegan spin on the Japanese recipe looks so good.
For dessert, Tieghan’s chocolate covered creamy peanut butter cup bars look insane.
1. A firefighter’s thoughtful, eye-opening essay on climate change and the rising threat of wildfires in the west.
2. I really like professor Sheena Iyengar’s three questions for helping to make meaningful career choices.
3. A brave, self-aware essy on OCD, and obsession in general, as a double-edged sword.
4. I’d never given thought to how cancer treatment might be retraumatizing to those who have experienced sexual abuse, so this article—which is sensitive and thought-provoking on many levels—gave me much to consider, especially as I prepare myself to enter a helping/healthcare profession.
5. Finally, I was touched by Barry Eisenberg’s op-ed in the New York Times on lessons he learned from his 106-year-old Aunt Doris.
I wish you a good start to this first week of June. I’ve got a birthday on Friday, which I’m having mixed feelings about. But I guess that’ll give me something to write about 😉
Happy Sunday! I’m keeping this weekend reading post short and sweet, so that I can spend some time with a dear college friend who’s visiting from the west coast today. Here’s what I’ve been reading and gazing at this week. I love pretty much everything about Emily’s cocoa hazelnut overnight oats with sweet cherries, but I’m particularly intrigued by the homemade cocoa hazelnut milk itself. I’ve made hazelnut milk in the past and really enjoyed the results, and I feel sure I’d love it with chocolate!…
As I write this post the wind is howling furiously outside my window, and my apartment, which usually manages to stay pretty warm no matter what’s going on outside, is decidedly drafty and chilly. It’s a true winter’s day in New York City. Because of that, because of recurring sinus stuff that won’t quite quit me, and because tomorrow is the very first morning of my new DI rotation, I’ve barely stepped outside today. Years ago, a day like this—sedentary, indoors, very sleepy—would…
Another week, and I’m finally getting the swing of things here. The apartment is looking good, and I’m catching up on my nutrition counseling and signing on a lot of new clients, and life is falling into place. Moving week eats aside, I can’t wait to share a little more food here on CR. So, that’s coming soon. In the meantime, you can savor food from some of my foodie friends. Heaven in a mason jar: Allyson’s roasted strawberry and vanilla almond parfaits….
Happy Sunday, everyone. In spite of the fact that New York City’s first day of spring was marked by snow, the warm afternoon sunlight today is making me feel as though the seasons really are changing. I’m enjoying a quiet day of work at home, and I’ve been taking occasional breaks to catch up on reading and recipes. Here’s what has caught my eye. To begin, a lovely asparagus and pea soup from Farm on Plate. Asparagus and peas are so elegant, and…