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Archive for the ‘Self control’ Category

Saying goodbye

You asked what it was like to put our youngest on the plane for 4 months in East Africa.  Sad.  Scary. Lonely, even though her father and I share this challenge.

We’re both eating like bears getting ready for a Wyoming winter (I’ve put back on 9 of the pounds I lost for my high school reunion.) I’ve scarcely exercised and, at the same time, gone back to falling asleep on the couch and going to bed sometime between 3 and 4 a.m.

Our intrepid adventurer is second from the right here on a middle school safari to Colorado when her mother obsessed about icy ledges and cranky bears.

In short, in the first two weeks of this verrrrrrry long semester I’ve quit taking care of myself and my partner. What kind of sense does that make? Perhaps, just perhaps, even though I’ve spent years saying I don’t want my obit to read that my three daughters are in Boston, Baltimore and ”of the home,” I don’t really mean it.

I want the care and company of my children, especially the sunny youngest. I want them here at holidays, here when I want to go to the movies, here when I fix supper. I want them young and dependent (while not really needing anything from me). I want, I want, I want — the mantra of the (food-) addicted. I don’t want to feel so alone.

We tried so hard to be cheerful during her last week at home before take-off. When she would lose something in the tangle that is her personal space, I would tell myself that I wouldn’t miss the drama  of constantly looking for stuff (like I don’t do that enough on my own!).

But I knew better than to listen to me. I knew I’d miss being able to pick up the phone and hear her chirpy voice (although we did talk to her for 25 minutes this past Saturday but Skyping, video or calling, is unpredictable to say the least). Even though we didn’t often make the 7-hour drive to her campus, I think we both miss knowing we could do that if we wanted.

We’re proud to have raised — with help — a strong, independent young woman. But did she have to be so strong and independent?

I think about counting the days until December 15, the date of her 36-hour return flight. But an actual number of days seems even more daunting (and more real) than  ”a semester.”

I think about how happy she is, conquering her own fears, making her way in a completely different culture in a very different language. Come on: Who(m) am I kidding? What matters to the narcissist, the addict, is how happy I am!

But all recovering addicts know that relying on anyone/-thing outside ourselves is ultimately an empty premise (anything aside from our Higher Power, whatever it may be). We are the ones who can experience our sadness, turn it over in our hands like a shiny stone, tuck it away and go on, aware of it and strengthened by it. Self-control is just that — reliance on self and all that means.

Aw, nuts. I don’t really want to be stronger, thinner, fitter. I want to be dependent on everyone around me. I don’t want to be sad or hungry or tired or missing the blithe spirits that were my young children.

In the words of an actor I once interviewed on set in Wilmington: “Life is hard, and then we die.” Or, in the words of author Anne Tyler: “People imagine that missing a loved one works kind of like missing cigarettes…The first day is really hard but the next day is less hard and so forth, easier and easier the longer you go on. But instead it’s like missing water. Every day, you notice the person’s absence more.”

Neuroses, chocolate bunnies and tuna casserole

I will never be able to eat everything I want to eat. I will never be able to eat enough to make me “happy” (read: numb). I will never be able to eat enough to make me feel loved, appreciated, beautiful, fill in the blank (and this I mean literally — the hollow that is within me is like that of a chocolate bunny).

OK, having realized that, can I now move on with my life? Please? Millions of privileged, normal-weight people do that daily, hourly even. Look at a cupcake, the rest of the tortilla chips, whatever, and hear an internal voice that says, simply, “No, I can’t.” And that’s the end of it. There’s no tussle back and forth between the lean conscience and the chubby devils on the shoulders. Just: I can’t.

No problem for me with alcohol, drugs and cigarettes. Just the peanuts in the pantry, the ice cream in the freezer.

Years ago as a struggling single mother of two, I remember rushing home from work to a beer or two while I fixed supper. Then the moment that I realized how much I was looking forward to that beer or two and that I couldn’t drink alone and lonely. That was the end of it. Now, I’d like my Easter miracle, please, to be that this is my end of over-eating to make myself “feel better.” I do believe in fairies, I do, I do, or anything else that will help me take this huge step.

Except that nothing can help me. Only I can take it. Again and again. And again. The bunny never feels full, only complete or devoured. I’m aiming at my version of complete, which is the best I can be. Happy Palm Sunday.

And in a lurching segue (oxymoron alert!), this is the best tuna casserole I’ve ever tasted. The recipe says it makes 4 servings, but they are huge. Can easily be 6 or 8 with a huge serving of spring greens beside. And a blood orange is the perfect capper to make you forget you might “need” a cookie or two.  Use reduced-fat sour cream, mayonnaise and milk, and it still has a decadent mouth feel.

Tuna noodle supreme from Ellen Proctor of Great Barrington, MA, on allrecipes.com several years ago:

1-1/2 cups sour cream

1/2 cup mayonnaise

1/2 cup milk

1/4 cup grated Parmesan cheese

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups cooked small pasta shells (I hate it when a recipe doesn’t give you the amount of UN-cooked pasta — I used 3 cups uncooked, and it made a little more than 4 cups of cooked small shells.)

2 cups broccoli florets

1 12-ounce can tuna, drained and flaked

1/2 cup chopped sweet red pepper

1/2 cup sliced green onions

Heat oven to 350º. In large bowl, combine sour cream, mayonnaise, milk, cheese, mustard, salt and pepper. Stir in cooked pasta, broccoli, tuna, red pepper and onions. Transfer to oil-sprayed 2-quart baking dish. Cover and bake for 40 to 45 minutes until hot and bubbly. If you like a little crunch around the edges of your pasta, finish with 5 minutes of uncovered baking time. Note: For either fresh or frozen broccoli florets, throw into pasta cooking water for last minute or two of pasta cooking time. Drain pasta and broccoli together and continue with recipe.

 

Chinese New Year, fried rice

Happy first day of the Year of the Dragon! I am making this the first day of my 2012 as well because the 22 days preceding have been pretty much a wasteland (waist-land?) as far as diet and exercise.

On NPR’s “The Splendid Table” yesterday Lynn Rosetto Kasper talked to John Tierney, author of Willpower: Rediscovering The Greatest Human Strength and, together, they listed the two greatest predictors of success in any endeavor as intelligence and self-control. Oh me, I can’t do anything about the first but, evidently, I can and should work on the second.

The only tool for improving self-control mentioned was fairly constant monitoring, which means back to the calorie counting as well as weighing myself every morning. Current studies see people cheered on and their resolve strengthened by daily weigh-ins.  OK, and I’m driving 30 minutes each way this afternoon to walk in the closest mall, which is tiny and dull but better than getting soaked here at home.

To celebrate the Year of the Dragon, you couldn’t find an easier, tastier dish than fried rice. Not so healthy ordered out, but at home you keep a handle on the oil and salt. The better your vegetables, of course, the less need for salt to make them taste like something. (When I took a Chinese cooking class a lifetime ago at Central Piedmont Community College in Charlotte, I was shocked by the cupfuls of salt the instructor poured into everything, all the while saying she was using so much less than your average restaurant.)

A stir-fry is a forgiving dish. You can change to accomodate what’s in your fridge or to your tastes as you will. Which is why there are only suggestions in the following. As my friend Jon N. says, “People who cook know what to do.”

You’ll need leftover cooked rice (about 1 cup per serving) and some tasty bits of leftover protein  (2 or 3 ounces per serving). I used both boneless, skinless chicken thighs and some ham. My leftover rice was flavored with a little salt, some unsalted butter and a large cup of frozen peas.

The only “trick” (and it’s not very tricky) to a stir-fry is to have everything chopped or minced and ready to toss into the hot skillet or wok. Besides the chicken and ham, I chopped 1 cup baby carrots, 1/2 medium onion, 2 cloves garlic and 4 scallions (these last for the finished dish only).

I beat two whole eggs with 2 tablespoons water, scrambling these in another pat of unsalted butter in an electric skillet heated to 350°. Remove eggs from skillet as soon as you’ve flipped them and slice into strips.

Add 1 tablespoon of canola oilto skillet and stir-fry carrots and

Clementine "cuties," small Bosc pears and purchased fortune cookies are the perfect accompaniments to this Chinese New Year's celebration.

onions until soft. Add garlic, a big ol’ pinch of powdered ginger, salt and pepper and toss. Add meat, then leftover rice, together with 2 tablespoons (per 4 cups rice) low-sodium soy sauce and 2 good “glugs” oyster sauce. Add cooked egg and toss gently to warm through. Taste and adjust seasoning as necessary.

That’s all there is to this lovely one-dish meal. If you have some squash or celery or Chinese cabbage in the vegetable drawer, use them with or instead of the carrots. I should have included a handful of baby ‘bello mushrooms in mine, but I forgot. I’ll put them on tonight’s pizza instead. Happy New Year!

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