Posts in Eggs
Miso Polenta with Spring Vegetables and Poached Egg (GF / DF)

In Boston last week for a design conference (shout out to HOW Design Live!) I recharged my batteries with a ton of creatives, and also enjoyed a good amount of the culinary delights Bean Town has to offer.

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Savory French Toast

It pretty much goes without saying most people, generally, want to be "like everyone else." It makes them feel connected to those in their immediate sphere. It helps them feel they are part of a tribe. With some exception, this is especially true during the formative years of childhood - at least it was for me. And for someone who wanted to fit in so badly, I couldn't have pushed people further away with my need to belong.

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Bánh Xèo - Crispy Vietnamese Crêpe

I'm of the opinion that folks who don't like to try anything new might also have a slight kitchen phobia. Pots, pans and and cooking utensils are eyeballed suspiciously and rarely to be trusted. It's merely a theory that rolls around in my head. I have no way of proving it.

I have a lot of cookbooks (a LOT) and while I adore them all, there are truthfully very few I'm able to pick up and cook a recipe from flawlessly. At least the first time. This has little to do with the credibility of the cookbook author/chef or my abilities as a home cook (though let's be honest, the more we do, the better we become), and more to do with uncontrollable variables like ingredients, whether or not I have the recommended cooking equipment, and the fact that cooking times vary from one kitchen stove to the next.

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Oat+Ricotta Pancakes with Lemon and Blueberries

Next Monday will mark six weeks since my surgery. I feel fully recovered from the procedure itself so in that regard, I feel "normal" - but everything else about me has changed.

In the past two weeks I've progressed from pureeing everything in site to soft foods and lean proteins. I've graduated now to about 2.5-3 oz of protein plus about 1/3 of a cup of cooked vegetables, fruits, or complex carbohydrates per meal. While I've gotten the hang of "eyeballing" portions (4 oz of protein is about the size of a deck of cards, or your hand curled into a fist ) and I've memorized how much protein is in different foods, there is this new mindfulness that occurs every single time I sit down to a meal.

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Back to LA - Breakfast with Jen at Milo and Olive

While I'm on this journey to reduce, quite physically, my carbon footprint, there is a lot of inner angst I'm beginning to work through that I hadn't really prepared myself for.

Am I losing weight "fast" enough? Will I be able to keep it off? Am I getting enough exercise? And the question weighing most heavily on my mind - is this physical change going to give me the confidence I've been waiting for my entire life?

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