For a few years now, I’ve been struggling with more. I want to work more, write more, and do more. I want to cook more, clean more, talk to others more, listen more.
I don’t often think about where the time for such “more” comes from. I think I assume that I’m a magical efficiency machine, who keeps figuring life out so thoroughly that I am always doing things quicker and less – my laundry magically is done faster, or I can multitask my way through dinner while simultaneously washing dishes.
This is sometimes true; my tasks at work take much less time than when I first began. But I also have more tasks, and the growing mound of tasks is growing faster than efficiency can mitigate.
All I’m saying here is that I need to stop pegging success and satisfaction with myself to the feeling that I’m doing more than I was doing last year. Never mind whether these things are valuable; I was letting myself feel comforted that at least I’m operating at 110%! At least it’s a whole LOT of nothing!
I’m trying to see my life as refining instead of adding – what must come into my life because it will enrich it? At the same time, what can I lay down, now that I see I cannot or do not need to do it any more? I’m not so good at this part. I either throw a task away, furious at myself for having to admit defeat, or I just try to keep doing it, complaining all the way.
I’m working on it. There are things I need to do less of every time I try to fit more in. I cannot magically make everything hard in life take less time, and I’m starting to really plan my life to cope with that fact.
In a month of health problems, grief, and overwhelming amounts of work, Husband and I took a weekend in a nearby city to cut the stress and try to recover a bit. I wasn’t feeling my best, but that is nothing that a plate of lemon ricotta pancakes couldn’t help. This memory is perfect for me – the most delightful crispy edge on the pancakes, the tart berry sauce they gave me, and of course the morsel of that amazing hash brown that I stole from Husband’s plate. Sometimes, especially on crazy Mondays, I like having pictures of past meals that have helped me to relax. This feeling of treasuring a sweet memory, a good moment in a good day, is so great for propelling me forward through the many tasks that lie ahead this week.
When I want to be healthy, as in not eat a pile of pasta, it’s wonderful to throw a spaghetti squash in to roast if I have the time. It is fun to put all the traditional pasta toppings on a pile of the loose squash strands, which I don’t enjoy quite as much as pasta, but honestly, the pasta is meant to carry the sauces for me! If you’d like to try it and don’t believe it can turn into spaghetti-like strands, try this recipe and be amazed. http://damndelicious.net/2016/04/26/how-to-cook-spaghetti-squash/
Because of a family funeral, I’ve been on the road for days now. One unexpected surprise, among many, was the visit to the Bob Evans Farm, which is in Ohio and is the original Bob Evans restaurant! We had a delicious meal after a long drive on a very overwhelming week, and I will remember for a long time how nice it was to sit down and be greeted and served here. The weather has been almost heartbreakingly pretty lately and I barely know what to do with February 70s, but I’m trying to take everything one moment at a time.
A friend posted this article recently, http://www.sarahwilson.com/2016/09/8-bits-of-plastic-you-can-quit-right-now/, and it reminded me all over of how important it is to me that I not become complacent just because I don’t think that I need to be obsessive about every environmental thing. It’s such a small thing, grabbing the bamboo toothbrushes over the plastic ones, carrying reusable cutlery and tupperware that I always want to have handy anyway. I want these things to be habits, easy, not notable.
I think this is the way changes will be made, not by shaming or overwhelming people with the impact of trash but by noting the fact that a drink without a straw is less wasteful and, well, pretty much the same as a drink with a straw. I like that she doesn’t just tell people “these things are bad” but immediately says “and its so easy to avoid them in the future.” This is the approach that I need to keep caring about environmentalism, about not wasting and about recycling. I need to find habits that make a positive impact, and then carry them out over time, rather than having ardent pushes where all I talk about are environmental concerns, and then months of exhausted lack of concern after that.
What do you do to be less wasteful in little ways? I don’t necessarily mean in order to “save the Earth,” if that’s not your pet cause, but just ways that you find to be a good steward of what you’ve been given and not waste what you have?
My boss is one of the people who initially inspired me to try Whole30. She takes it seriously in a way that I sometimes find intimidating; basically, she thinks that as participants in Whole30, we owe it to ourselves to stick with the program. She’s never going to shame someone for not sticking with Whole30; it’s more like she wants people to treat themselves to the real experience. She gave me my first RX bar, a clean-food energy bar that many Whole30-ers and Paleo folks swear by.
One thing that I realized, though, is that there are certain foods that Whole30 participants should be able to have, but current popular methods of production simply don’t make. A good example would be sausage or ham; both of these foods don’t need to have added sugar in order to be delectable, but pretty much all commercially available kinds do. So the other day, my boss walked into my office and gave me a single piece of ham in a plastic baggie. It looked pretty ordinary, and I looked at her with amusement, ready to hear a hilarious story.
It wasn’t hilarious though – she told me how she’d found uncured, no sugar added ham at a local market from a nearby farm. She was so excited to find ham that was still in a reasonable price range that supported local farmers, that she wanted to share that excitement with me. Instead of being amused, I was really excited.
I think that the presence of so many “celebration” foods at our fingertips may have had an unfortunate side effect; as Americans, we have a hard time seeing almost any food as rare or special. When you choose to make a lifestyle choice, like eating less added sugars or trying to buy more locally produced products, you create a kind of scarcity. This scarcity does lead to more expense most of the time, and often a little confusion or frustration at social gatherings where folks don’t share your passion, but it also leads to moments like this: someone found the hard-to-find item you were looking for, and shared it with you. I’ve seen this look when I made gluten-free cornbread instead of regular cornbread for a dinner with a friend who cannot have gluten without feeling wretched; it’s an opportunity to be there for someone. I still appreciate people who are flexible on their food intake, because it does make hostessing less stressful, but the opportunity to give someone exactly what will nourish them? That’s a pretty special gift.
I’m well aware that running is hard on my body – it seems to constantly leave me with some form of ache or pain. I decided that a good thing to try might be eating more toward the anti-inflammatory end of the spectrum. According to Harvard Health, some of these foods include:
- olive oil
- leafy green vegetables
- fatty fishes
The more inflammatory foods, according to the same site, include:
- refined carbs (white flour)
- fried foods like french fries
- red meat
I have no idea if trying to eat more in the first category will help with my training soreness, but I like a lot of those foods anyway, so I’m going to try it – do any of you have experience eating to avoid inflammation?