Sensitivity and Compassion
Lovepies! How amazing are you? It’s comforting to know we have an army of women ready to fight for one another’s happiness. From the bottom of my heart, I thank you for your words of kindess and support. Reading the comments throughout the day brought two quotes to my mind:
-“Man, I got summa hatin’ on my ‘cuz I’m hotter than the sun, got spring hatin’ on me ‘cuz I ain’t never sprung, winter hatin’ on my ‘cuz I’m colder than ya’ll, and I would never, I would never, I would never fall.”
-“The only thing that can save us now is sensitivity and compassion.”
Of course they’re linked to a Weezy tracks! And no, it’s not sad that I actually find inspiration in his lyrics. Even for the haters, I wish you well.
As I predicted Monday night, Tuesday was significantly brighter! I got a solid five-and-a-half hours of sleep and hopped out of bed ready to take on the day.
What I really wanted for breakfast was pumpkin oats, which was going to happen until I discovered I don’t have a can opener. Whoops. Banana proats instead:
In the bowl: 1/3 C oats, 1 C water, 1/2 banana, 1 scoop vegan protein powder, 1 drop vanilla stevia, heavy shake of apple pie spice and a big scoop of crunchy peanut butter. Someone asked whether the protein powder affects the oats’ flavor. Genisoy Vegetable Protein doesn’t at all! It does, however, make it thicker. Sometimes, that’s what it’s all about:
I trudged through the snow and made it to my 9am on time (AKA early). Creative Non-Fiction is already kicking my badunk. Some kids read their writing exercises aloud and I felt inadequate. One guy said that in a stoned conversation, his friend said soup is just vegetable tea. That’s brilliant!
We also have to keep blogs for the class (guh, I am no good at keeping more than one blog flowing) and I already have a 1,000-word essay due Thursday. That would be no big deal had I known, oh, not 48 hours prior to its deadline. If that math is wrong, let’s let it fly. I’m a writer.
At 11am I hopped over to the Scripps building for Magazine Editing and Production. I am going to love this class. Any assignment that asks me to analyze magazines, editorial formula, layout, design, audience, style… heaven.
By 1pm, I fixed my schedule dilemma. Thank heavens for generous, understanding professors. I’m ignoring that he told me his section of the class is harder than the other professor’s section.
I returned to my humble abode by 1:15, released some bodily fluids, washed my hands and then made a crazy delicious lunch:
On the plate: carrots and celery that I dipped into unpictured salsa, sliced Fuji and another ridiculous wrap. This may be one of my favorite food photos I’ve taken:
I think I love that picture because I so rarely get a clear one. But that is neither here nor there. What’s important is the wrap innards: Laughing Cow Swiss wedge, Frank’s, mustard, bread n’ butter pickles, mashed balls and greens. Please make something like this.
Speaking of the deliciousness that is melty Laughing Cow Swiss, reader Gabrielle recently asked why I decided to dump the vegan thing for now. Here is part of my response:
“It’s been bizarre to openly eat animal byproducts again, but I thought about the reasons I went vegan in the first place and how I feel about it now. I started because I was working at VegNews and all the staffers were vegan. I thought, “Why not!” It was really easy for me, as I had everything at my fingertips at the VegNews kitchen and in San Francisco. Then, as I returned to school, I often found myself going against my one rule with food: ‘Eat what you want, when you want.’
I know this is so selfish, but there was once a time that I was uber-strict with my diet and I would never want to return to that mind frame. The choice to consume dairy also puts my family at ease, although I know I can get everything I need with a vegan diet. However, I’m not one for keeping track of the nutrients/protein/what have you I’m consuming, so I think my decision is beneficial to my person and my family in many ways.”
If anyone had questions, I hope that helps. Or if you still have questions, please feel free to ask!
After a leisurely lunch break, I braved the chap-my-ass cold again to make it to Film Analysis. Why do I have so much work in every single class? That’s all I can say at this point. It’s probably not the assignments that are the issue…
To top off a wondrous day of classes, I thought I’d treat myself to some shopping. And by shopping, I mean having a heart attack and dropping $300 on books for the quarter. I can’t wait to have an income of some sort.
Nose frozen, fingers useless and ass, as I said, chapped, I ventured back to my house. The outfit underneath my coat was a repeat of something you’ve seen recently, but I’m pretty sure I’ve never showed you this sexy tidbit:
Oh! Unrelated to anything, but my abs are totally sore today. I used a stability ball for my usual 100 crunches yesterday and it made an enormous difference. I’m sure you’re all saying, “Duh, Kailz, we all know this,” but I seriously feel it in my obliques, upper abs and lower abs. Ferosh.
I fed my soon-to-be six-pack with a lovely dinner:
What you see here is acorn squash baked at 475* for 15 minutes per side, sprinkled with cinnamon. It was the best acorn I’ve ever had (so good that I had four more pieces). Next to it is steamed broccoli topped with Smart Balance Light and Mrs. Dash. Sliding into third (baseball term? Who am I?) are tofu cubes that chilled on the frying pan with non-stick spray, pepper, chili powder and Mrs. Dash. Incredible.
I also made a salad that wasn’t pleasant. I don’t know what it is. Maybe I’ve overdone it with salads or something:
While digesting dinner, I organized my planner and wrote out my life schedule and homework schedule for the rest of the week. Feeling good and OCD, I made faux-dough again:
How-to faux-dough (why not make it into a verb):
-Mix 1/2 C plain Greek yogurt (or your favorite non-dairy yogurt) with cinnamon and sweetener (I used vanilla stevia).
-Chop half a chocolate chip Clif bar and stick into the yogurt.
-Place in freezer for half an hour.
-Remove and drizzle with nut butter of choice (I used sunbutter because it’s the drippiest I have). Mix it all together.
-Enjoy. Be careful not to rip out your fillings with the hardened but chewy Clif bits.
I’ve since snacked on popcorn and cereal, but I’m too taken by law terms to take pictures. Isn’t the word “tortfeasor” hysterical? What isn’t so hysterical is that it’s midnight and I still have 40 pages of reading and note-taking to do! Ohio University now owns me. My sensitivity and compassion for that is dwindling.
Ciao for now,
QUESTION: Because you’re always too kind to me, I ask you to give this exercise from Glamour a try:
-List five reasons you’d want to marry yourself. Three reasons may be enough if you’re in a rush. Ten reasons if you just can’t stop. Have fun! Don’t be shy or modest!
I’d marry me because…I’m somewhat funny; I’m bizarre in a good way (I think?); I love love; I’m smart but not so smart I don’t find potty humor to be hilarious (just read my posts for proof); I’m passionate about the people in my life.
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Tags: acorn squash, apple, Athens, banana, books, broccoli, class, Clif, faux-dough, Frank's Red Hot, money, Mrs. Dash, oatmeal, Ohio, Oikos, peanut butter, proats, protein powder, salsa, Smart Balance, tofu, vegetarian, veggies, Weezy, wrap