The dishes needed washing. There were two huge stacks – one by the sink and another over by the stove. One downside to cooking from scratch.
“All we had was salmon and spinach,” my husband said.
“But the teriyaki marinade* was homemade, remember?” Plus, during lunch, I’d been experimenting with homemade pasta sauce.
The dishes sat overnight. Today, evaluating the mess, I realized the entire kitchen needed attention – countertops, floors, fridge – along with the dining room, family room, and bathrooms.
I’ve never been obsessed with cleaning, but even this mess was grating on me.
On the other hand, it was 60 degrees and sunny outside. And I’ve been waiting for this weather since November.
But then again my parents were coming to visit later in the week, so I knew I really should tidy up.
I wasted 20 minutes debating, which included a phone consultation with my husband:
Him: You should definitely rollerblade – the weather is great.
Me: But I was going to wash all those dishes.
Him: Well, on second thought . . .
And an internal argument over the merits of what it means to be a person who writes about mindful living:
Me: A Zen Master of Cleaning would emphasize the importance of living an “uncluttered” life.
Me: But fresh air and exercise will balance out your day.
In the end I decided to blade. The President’s Challenge is underway and I committed to participating on this very blog . . . so you know . . . rollerblading is part of my job.
~~~
*Teriyaki Sauce from The Maker’s Diet: 1 T fresh, grated ginger; 3 cloves garlic, mashed; 1 T toasted sesame oil; 1 T rice vinegar; 1 T raw honey; ½ cup of soy sauce. Whisk together.
Ingredients
2 tablespoons goat cheese
1 tablespoon capers
1 tablespoon chopped chives
2 slices smoked salmon
1 teaspoon olive oil
1 teaspoon lemon juice
Freshly ground black pepper to taste
2 tablespoons mixed baby salad greens
2 pieces WASA Light Rye Crispbread (may substitute any WASA variety)
Directions
Sread 1 tablespoon of goat cheese on each crispbread. Sprinkle each crispbread with 1/2 tablespoon of capers and ½ tablespoon chopped chives. Cover each with thinly sliced salmon.
Mix olive oil and lemon juice together. Sprinkle ½ of the oil mixture on each crispbread. Sprinkle with fresh ground pepper.
Top with baby salad greens and sprinkle with remaining olive oil and lemon mixture.
TIP: Substitute cream cheese or low fat cream cheese or feta cheese for goat cheese.
Prep time: 15 minutes
Serve 1
Nutritional Value Per Serving
| Calories |
98 |
| Total Fat |
5 g |
| Saturated Fat |
2 g |
| Cholesterol |
10 mg |
| Sodium |
371 mg |
| Total Carbohydrate |
6 g |
| Dietary Fiber |
2 g |
| Protein |
6 g |
| Calcium |
3% of daily value |
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I carefully set out my outfit.
Organized my purse.
Planned breakfast.
Gathered the leash to walk the dog.
And then, finally, set my alarm clock.
As a writer, I’ve been working out of the home for a couple years, but Monday morning I was due in a company’s corporate offices for a six-week, on-site editorial gig. I’m not a morning person at all, so the night before, I needed to prepare.
Food-wise, the first day went okay. I ate fruit and oatmeal for breakfast, had a tuna sandwich in the office’s cafeteria for lunch, and, back home, had enough energy left over to cook a healthy vegetable-based dinner. That was Day 1. The rest of week I watched myself slide downhill. (I’d forgotten how corporate jobs suck every second of your time away – making it hard to prepare fresh meals. Oh, and the sugar. Being Valentine’s week, the chocolate overload running through that office – Oy! I ate too much of it.) By Friday, my fridge was bare (no breakfast fruit), I was still eating tuna for lunch (hello – mercury overload?), and dinner was refined pasta at a restaurant.
My throat felt a little . . . sore. OMG, was I getting a cold? Dang it. I didn’t have a single cold in 2007, and I suspect it was because my immune system was stronger due to better eating habits.
“I haven’t eaten one vegetable today,” I said to Ron Friday night. (I’m not counting a wilted piece of lettuce and green tomato slice on my tuna sandwich as real vegetables).
Saturday morning, as my sinuses clogged and my throat felt worse, I rushed my husband out the door with a grocery list. I juiced vegetables and drank the concoction down in a few gulps. I ate an orange. For lunch, I made a homemade bean soup. I ate another orange. For dinner I made a veggie omelet.
Too late. I officially had a cold. I knew the best thing I could do for myself was rest. I cancelled all weekend plans, and I slept and drank hot tea. In bed Sunday night, I figured I’d be calling in sick the next day. But miraculously, I woke up cured. Again, I blame the vegetables for the quick recovery.
This week I’m doing better (not great, but better) managing the “office” life. Our home fridge is stocked with healthy foods to choose from in the morning, I’m packing my lunch (dark leafy green salad with cranberries, walnuts, and a little goat cheese), and dinner is mapped out (today we’re having a brown rice risotto with asparagus and a mixed greens salad).
I’ll be sure to toast to good health.
