12/02/2021
A few randoms, V
11/29/2021
How to swim and float
* Put on a sweater and slippers AND turn on the heat
* Get my meal plan for the week organized AND plan to order take-out
* Schedule therapy AND increase my meds
* Get fresh air despite the cold and/or rain AND book flights to California for more sun
* Do my work AND light a candle and play my favorite music
* Fix that fancy autumnal salad that looks good but seems like it involves way too much chopping (or… not) AND enjoy a delightful non-water beverage if it sounds good to me
* Follow my routine AND recite the mantra, “I am allowing this moment to be easy.”
11/19/2021
A letter to my winter self
There will be a time when you will feel debilitated, like a stone has been tied around your waist and is pulling you under water.
What can we do to protect you from sinking, love? For starters, when you begin to feel this way, I want you to read this letter and remember that I see you. You’re probably feeling sad and struggling with how hard everything feels especially because you are usually a happy, jubilant, initiating human and right now you feel dull and stuck.
Sure, diet and exercise will help. But you need more than these things. Tell Peggy. Tell Bethany. Tell David and Diana. Increase your meds to 50 mg even if they make you feel “funny.” Go on all the flights you booked to San Jose, even if you think you don’t need to go. There is no medal for getting through winter without extra support.
These trips you take in the dead of winter are not meant to fix your feelings or help you “make meaning” out of winter; they are simply to keep you alive for Summer Lisa.
I’m guessing that what is the hardest is not the acceptance of the rain or the gloom but acceptance of how low your mood is. There is nothing wrong with you, even though you don’t “feel like yourself.” Please know that I accept you as you are right now, and that I love you.
You are worthy even when you struggle. Happiness is not perfection and perfection isn’t even what is being asked of you.
Hang in there, and I’ll see you next summer at the lake.
2/27/2021
Instead
2/15/2021
The books I read in 2020
Atomic Habits by James Clear
2/06/2021
The meal your February needs
Mid-winter is such a struggle. My (cooking) life is the bare branches I will to develop buds by staring at it really hard.
Tonight's dinner was one such bud that was a mercy. I decided it needing sharing right away, even with dark nighttime photos.
It's a meal that's got a high fanciness:effort ratio and I think it'll be just what you need. Apparently I'd been carrying around this recipe for 19 years without knowing it, because it's in the first cookbook I ever received, The Silver Palate. The gals at The Modern Proper updated the recipe and made it even easier and more accessible.
I'll keep this post short and just get to the recipe, which I highly recommend getting to this week, maybe for Valentine's?
No we don't usually have wine or light candles every night. |
We served this with a delightful blush-colored Rosé (the kids loved their Mandarin orange seltzer water) and a steamed and buttered rutabaga. (Tip for the frequently-carded at the grocery store: toss some uncommon root veggies on the conveyor belt before your alcohol and see if they still think you're part of the under 21 crowd.)
Without further ado...
Sheet Pan Chicken Marbella
from The Modern Proper
4 lbs bone-in skin-on chicken thighs
Make a paste marinade by pulsing together:
1/2 cup pitted green (or black) olives1/3 cup pitted prunes
1/4 olive oil
4 garlic cloves
2 T capers
1 t dried oregano
2 t salt
lots of freshly ground black pepper
1/4 cup white wine (I used sake)
Cover both sides of your chicken thighs with this marinade -- you can even do this directly on your sheet pan. Or you can do this ahead of time to let it marinate for longer (e.g., in a gallon-sized ziplock bag for an easy weeknight dinner).
When you're ready to bake it, preheat your oven to 400 F. Pour the following onto the pan:
1/3 cup white wine1 cup chicken stock
1/3 cup olives, halved
1/3 chopped prunes (I omitted this because I only had enough for the puree, but I think it would be good)
1 T capers
1-2 T brown sugar (I was worried it would make it sweet, but it's the perfect balance for the wine; think Chicken Marsala)
salt + pepper
Bake for 30 minutes. (I checked it during the baking and needed to pour more stock.) Remove chicken onto your serving dish. Transfer the pan drippings to small saucepan and reduce if needed (I didn't). Whisk in 2 T cold butter. Pour sauce over the serving platter and garnish with 2 T minced parsley. Repeat the phrase "pan sauce" to your family over and over because you are so fancy.
Finally, finish this meal with a tiny dish of ice cream.