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Spring/summer at the farm

Making to-do lists to match my yearly theme always delights me. This is especially true when my word of the year is something like “lush.” In the spirit of Joy The Baker’s summer bucket lists, I’ve been musing about the next few months.

I’ve decided that my lush summer starts now. As I was reminded by Tsh Oxenreider’s newsletter this morning, the pursuit of beauty is important, especially in hard times, so why wait? Also, let’s face it – the weather in Texas basically thinks it’s summer from April-September anyway. And to my amazement and mild chagrin, April is LATER THIS WEEK.

The first step is to find some things to drop so that I have the freedom in my schedule and the energy to do the fun stuff listed below. I’ve already been practicing. My typical response to busyness has been to tough my way through something, even if a pounding headache or sensory overwhelm or exhaustion from panic attacks or some other not-at-all-subtle signal is telling me not to. I have been really good at paying attention to those signals lately, though, and canceling things when I need to. Sure, I’ve missed some things that I wanted to do. But you know what? The world did not end, and I got the rest I needed. Then, I got to actually enjoy the next thing I wanted to do instead of having to trudge my way through it, too. Ultimately, I hope that listening to my body better looks like not making too many plans in the first place instead of having to cancel them, but baby steps.

Here are some snapshots of how I want my lush summer to look.

Plants

Despite my angst about the heat and the pollen, this is a great time of the year for plants. I never met a fruit I didn’t like, but in-season (and I cannot stress that distinction enough) spring/summer fruits—specifically, blueberries, peaches, apricots, and cantaloupe—are my favorites. I have a small space for some containers on my porch, but most of my produce during this season comes from farmers’ markets.

  • Buy fresh produce and/or seeds from Denton Community Market (opening day for the season is this Saturday yay!)
  • Plant tomatoes and basil and all the random seeds I have in my containers 
  • Go to a pick-your-own flower/fruit/veggie farm. Perhaps one of these?
    Wow! U-Pick Farms – veggies
    Gemini Peach and Rose Farm – peaches, roses
    Green Valley Gardens – flowers 
  • Keep fresh flowers (carefully chosen, because allergies) on the table and around the house
  • Repot the office plant and perhaps pick up another new green friend or two along the way

Food

  • Try a new local restaurant. Osteria il Muro is the one I have in mind, but spaces are super limited. Maybe I’ll be able to get a reservation someday.
  • Make sun tea and lemonade
  • Buy cold brew from Coffee Hog once(ish) a month (yes, I could make it myself. But will I?)
  • Snow cones!
  • Make ice cream (or at least an icebox pie or two, which frankly is more likely than dragging out the ice cream maker. But hope springs eternal.)
  • Test some of the updated recipes for my Epic Meal Planning and Feast projects

Events/Travel
(if the aforementioned improved minding of my schedule allows, of course)

  • I’d like to take a small road trip if I can make room in the budget for it. San Antonio to see Hope and Nowhere? Beach getaway?
  • Attend a summer festival (or two). Maybe these?
    North Texas Lavender Festival (June 26-27) – TX-Ture Farm
    North Texas Book Festival (Aug 20, 3-7pm) – Greater Denton Arts Council
  • Visit the family farm once a month
  • Hang out at a winery with friends
  • Enjoy afternoons/days on the Denton, McKinney, and/or Gainesville square(s)

Social/Miscellaneous

  • Pool time with friends
  • Girls weekend with Maggie and Michelle
  • Lounge around in bookshops
  • Continue my cleaning streak by cleaning out closets and actually taking donations where they need to go
  • Redecorate or organize one small space in the apartment each week

What do you love most about warmer days? Anything you’re looking forward to?

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UGH HOW CUTE IS MY NEW PLANNER

In addition to focusing on LUSH as my word of the year and continuing my work with Sarah on our album, I am also setting a few tangible personal goals. Most of my resolutions this year are measurable, longer-term versions of some of the habits I am already tracking. Having a specific, larger goal in mind is useful for days when I’m like, “Hmm…maybe I just watch another episode…”

So here are some things I’m going to keep doing and the in-about-a-year goal that goes with them.

Read 150 books – Given that I almost read this many books in 2021, I feel like this is a gentle reach. It’s still challenging but perfectly attainable, even when my schedule stays busy. In addition to reading for book clubs, I’m participating in Book Riot’s Read Harder Challenge because I particularly like the prompts for 2022. Girlxoxo’s Monthly Key Word Reading Challenge looks interesting, too (and some of the books I’m reading in January already fit).

Write 5 short stories – My first instinct was “write a short story every month!” but since I finished a whole two stories in 2021, that high of an expectation might sabotage me before I even get started. Specifically, I want to practice writing dialogue. Fishbowl rewrites have been dry lately, and I think this will help me practice my skills for that long-term project as well.

Finish expanded rough drafts of Feast and Epic Meal Planning – My 31 Days series in October 2021 about books was challenging but also exciting. I forgot how much I enjoy writing essays. Over the past few years, I have started drafting two different essay collections (some of you may remember the epic meal planning series), and I want to finish the expanded drafts this year. I’ve already kinda planned the menu for the celebratory gatherings when each one is complete. Because priorities.

Earn $7500 with copywriting job – Last year, I set a word count goal for this job to write more articles. But what’s better than more work? More money. I’ve stayed within the $6500-$7000 range the last few years, but I want to give it a little boost in 2022. Depending on what is available on my teams, this can either mean adding an article or two to each pay period or focusing on articles that pay more per word. My preference heavily leans to the latter, so this will be my focus whenever such things are in my control. Is this what they mean by working smarter, not harder?

Build a consistent practice of an average of 30 minutes/day of movement – I have added activity to my life this past year, but the draw to sit for long spells is strong. As I continue to get older, I want to make sure I don’t lapse into a sedentary state and lose more agility/balance/etc, than necessary. So I want to be more intentional about making sure I keep and expand good habits. Also, some performances this year may include a little dancey action, so I want to be ready for that.

This is a solid list to start with. I’m sure I’ll amend them as needed, but I feel pretty good about these goals.

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I have dreams about this delicious stew.

I’ve mentioned before that I have been trying to limit my food waste for the last year, and I have had some pretty good successes. I used to throw out a lot of condiments. I would open a jar of salsa, for example, to eat with some chips, and the rest of it would sit in the fridge unused until it started to grow things. One might argue that another option is just to make salsa from scratch because 1) it’s so much better and 2) then I would only make as much as I need, but to make this argument one would first have to drastically overestimate my commitment to eating salsa. I’ve tried to pay more attention this year, only opening condiments when I have a plan for the whole container. It’s not perfect yet, but progress has been made.

I also used to throw out a lot of prepared food. I cook in big batches to save time and energy, but I always got tired of eating what I made on Saturday before it was all gone. I like leftovers, just not five times in the same week. This past year, I’ve been freezing leftovers so that they last longer, and it has completely eliminated my prepared food waste. I have included my favorite basic big-batch concept (the skillet meal) and variations of the recipe below. These have become my go-to staples, and at any given moment, I probably have a few servings of at least two of them in the freezer.

I find the peeling, chopping, etc., of fresh vegetables cathartic, and I’m so happy about the local produce available. But if you are short on desire, time, storage space, or access to fresh options, frozen veggies work beautifully in all of these recipes, too. I cook all of these things in my trusty, gigantic covered skillet. If my apartment were on fire, I’d save my grandmother’s quilt, the picture frame bookends with beloved photos from my childhood, and that skillet (not really – insurance would easily cover its replacement. But I do really, really love it).

Another thing to know about my cooking style – I rarely measure. This is why I need supervision when I bake, and I accept that about me. I may begrudgingly stick to a recipe the first time I try it, but then I do what I want until it “looks right” every time after that. I’ve included links to similar recipes for those of you who want a little more structure.

I also don’t like a lot of salt, so most people will want to add some to the seasoning step to taste.

Basic Skillet

  1. Sauté aromatics (onions, peppers, celery, garlic, etc.) until translucent-ish
  2. Add and cook protein/additional veggies (chicken, ground beef, beans, veggie crumbles, etc.)
  3. Add a large can of tomato sauce or crushed tomatoes or a mess of chopped fresh tomatoes from the market
  4. Add water (about three cups? Whatever roughly a large tomato can and a half is) and bring to a boil
  5. Add seasonings
  6. Add starch (enough to soak up the liquid, which will vary from recipe to recipe. Just make sure it is all thoroughly covered with room for stirring and you should be fine) and cover, stirring occasionally, until it’s done
  7. Add final touches and serve

Cheeseburger skillet – similar to Budget Bytes Skillet Cheeseburger Pasta – it’s essentially Hamburger Helper from scratch so it’s got the childhood nostalgia going for it. Onions and peppers (1), ground beef, veggie crumbles, or black beans (2), onion soup packet and fresh ground black pepper (5), your favorite small pasta (6), top with dill pickle relish (although I just stir a few spoonfuls into the big batch itself) and cheddar cheese to serve (7).

Chickpea stew (pictured above) – I can’t remember where I got this idea. I may have just had a lot of the ingredients in the kitchen and thought, “I wonder how that would taste together.” Onions, peppers (I used a poblano in this one and I highly recommend that), celery, and garlic (1), chickpeas (2), garam masala (5), top with raisins or currants (optional but delicious) to serve.

Cajun skilletanother Budget Bytes inspiration – really delicious no matter which protein option you choose. Onions, garlic, and bell peppers (1), chicken, sausage, or kidney beans…or all three (2), oregano, thyme, cayenne, paprika, red pepper flakes, black pepper (5), a cup and a half (ish) of rice (6).

Mozzarella skilletessentially, cavatini (but mine is better) – this is one of my favorite meals from childhood. Mom made it with ground beef and pepperoni, but I usually make it vegetarian. It’s delicious both ways. Onions and garlic (1), ground beef, pepperoni, pancetta, and/or diced salami – alternatively (or additionally -just throw everything in), zucchini, eggplant, and/or spinach or whatever green you have handy (2), onion soup packet, oregano, thyme, basil, a little cayenne, black pepper (5), your favorite pasta (6). Then – take all the mozzarella you have (shred it first, of course – for scale, Mom made this in the small stock pot and put 32 oz. of cheese in there – do not skimp) – and stir it into the skillet until it’s melted and, frankly, glorious. Add shaved Parmesan on top to serve.

I typically eat these dishes as meals by themselves, but I suppose you could serve a salad and bread alongside them. If you simply must act civilized about it. But there’s something so comforting to me about tucking into one delicious bowl of goodness.

And bonus – they all freeze beautifully.

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Everything is fine

Yep. I feel that. I miss you, sunny, happy mug of yore.

This is the third time I’ve started this post. The laptop I’m using has that annoying button between the G, H, and B. I’m sure there’s some noble reason it’s there, like some accessibility purpose, but it is the BANE OF MY EXISTENCE. Twice I have typed out this post. Twice, a subtle breeze from my finger has blown over said button as I was typing in its vicinity, which was clearly its cue to erase everything immediately. And WordPress helpfully saves the very last draft…which was nothing. *sigh* So now I’m typing in Word, where I can save properly on my own terms, and we’ll see how it goes. Third time’s the charm? Who really knows if you’ll ever read this.

This experience perfectly sums up my life right now. It’s nice that I’m able to type to you on an actual keyboard in the comfort of my home office. I’ll be musing over that fondly, and then suddenly…blank page like I didn’t do anything at all and have to either quit or start all over.

[Sometimes I quit. It’s okay. You can quit some things sometimes.]

I figure I’m feeling this way because *gestures broadly* but also because I’ve been making some positive changes, and some of the habits I already had established don’t know what to do with that. For example, I’m usually pretty up for cooking any given night. But lately, on a lot of nights, it’s cereal and probably also ice cream while bingeing Revenge (I’m on the Justin-Hartley-shirtless-punching-a-speedbag episode. 10/10, highly recommend, and you’re welcome), and I may eat the cereal dry out of the box because bowls are too much work and they refuse to clean themselves (rude).

So here are some food hacks that I’ve found helpful in keeping me from eating four boxes of cereal a week (problematic because you know I do not buy the sensible, healthy kind) and maybe you will find them helpful, too.

  1. Big batch meals. Specifically, I’m really into pasta skillets these days. My favorite is a cheeseburger skillet that I base loosely on this Budget Bytes recipe (you can sub black beans if you don’t have/eat meat, but add garlic and a little chili powder if you do. You know what? Add garlic and chili powder anyway. Garlic and chili powder and whatever other spices you use on your homemade hamburgers are delicious.) You can turn anything into a one-pot skillet meal. Tacos. Pizza. Egg rolls. Options abound. And it makes a lot that you can tuck away in your fridge (or freezer) in serving-size, microwaveable containers for nights when you would rather snack on a handful of gravel than cook something for real.
  2. Soups. Normally, I don’t feel the urge for soup unless temps are at least down to the 60s outside. But this is 2020. Up is down. Dr. Pepper is scarce in Texas. I eat soup in summer. My current favorite is the red lentil soup from Marsha Mehran’s Pomegranate Soup. Lots of onions, red lentils, garlic, turmeric, cumin, nigella seeds (I didn’t have any but subbed by going a little heavy on the cumin and adding some freshly ground black pepper, and that was fine), broth. Let it simmer for a half hour while you crisp up even more onions (like…crisp, crisp. Crunchy crisp) to use as a garnish. Simple and also amazing. And it makes a ton. I suppose that makes soup another example of a big batch meal and thus better suited for the first category, but this is not the time to point that out, reader. We’ve gone too far to go back now. It’s done. The point is written. Let’s move on.
  3. Enchiladas. My very favorite way to make enchiladas is to pretend I have a family to feed and order a big pan of them to pick up curbside at Milpa, which I can then graze on for days. As an added bonus, I grab a couple of their specialty frozen margaritas – one for me, one for my imaginary partner who graciously insists I drink them both. But if I’m at home and not wanting to leave but also not wanting to prep and then roll a pan of enchiladas, I use a hack I learned from my friend Michelle (*waves*). Frozen taquitos, enchilada sauce, and cheese. My favorite combo is currently the chicken taquitos, tomatillo salsa, and an abrasively sharp white cheddar. Layer it in a pan and bake it. That’s it. If I’m feeling some extra don’t-wannas, I just throw a few frozen taquitos on a plate and cover them in sauce and cheese and microwave it. Takes two minutes. Little soggy if you get too liberal with the sauce, but a margarita made with frozen limeade (or your juice of choice) and a healthy pour of tequila and triple sec will make you not care about that at all.

There are other ideas, but I feel like I’ve given you sufficient insight into my current state. Feel free to drop more food hacks in the comments. Or recommend your favorite cereal combos (because you mix them up, right? DO IT.). Or a cocktail you think I should try (note: if “muddle” or some similar high-maintenance nonsense is in the instructions, I’m gonna go ahead and look forward to trying that for the first time at your house in the future. Thanks in advance for the invitation.).

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My plans are often quite colorful

It’s hard to feel lucky when my food choices only make me feel like napping. Making good choices that fuel my body and that I actually enjoy eating is an important component of my overall well being.

One thing I’m pretty successful at doing is bringing food to work with me most days. I have my meal planning system to thank for this. Even when I don’t do it exactly as I mapped it out in another 31 days series three years ago, I still use most of the tools I have put in place to make sure that I am eating well.

One of the main points of my meal planning series was that a system that does not fit practically into your own life is not going to work, no matter how beautifully it works for anyone else. Many of us have at least a minor chasm between our ideal and our real. So there are opportunities to tweak it. As for me and my house, we employ a lot of shortcuts:

  • While I believe in my heart that dried beans, soaked and slow cooked to perfection, are far superior, I also believe in keeping canned beans for days when I have no slow-cooked beans but want to add them to a meal.
  • While I understand that chicken is not hard to make, I also understand that a rotisserie chicken from the deli or even canned chicken is even easier.
  • While I get the concept of buying a larger size for economy’s sake, I only buy milk in pints, because I only occasionally use it in sauces, and the larger size is in no way economical if I have to pour most of it down the drain after it’s gone sour.

I also know that my life is busy. Ultimately, I might feel luckier/more at peace if I had more time to breathe and slow cook those beans or a whole weekend afternoon to meal prep for the week. That’s the ideal. But the reality is that right now I have two jobs and a fairly active social life, and I like all of it (or at least I like the payoff of doing all of it), so I’m not really looking to ditch large portions of my schedule at this moment. So I also need quick options that I can assemble from start to finish in 20 minutes or less so that I don’t drive through Taco Cabana every night:

  •  Fruit, cheese, crackers, raw veggies, and maybe salami or prosciutto for an impromptu antipasti plate
  • Eggs for a quick frittata or a protein addition on top of rice, pasta, or potatoes
  • A selection of frozen vegetables – no chopping, quick steam
  • Frozen meal-in-a-bag (Bertolli’s is my favorite)

What are some of the ways you get the fuel you need to make it through your day?

 

I’m writing about practical ways of creating luck this month.

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THE BEST DAY!!!

New Year’s Day is easily one of my top ten favorite days of the year. Maybe even top five. I love setting new goals or revising old ones. I love – if even for just a day – looking forward and being intentionally cheerful about what the year might bring. I looooove breaking in my new planner – saying my official goodbye and thank you to last year’s calendar with its scuffs and battle scars and breaking out the shiny new one.

My word for the year is “core.” I have a pretty strong sense of what is important to me and what traits I want to cultivate the most, but this year is devoted to saying those things out loud (or at least on the internet). I am going to talk more about this later this week, but by the end of the year, I want to see a marked improvement in how my core values shape my goals, commitments, and strength.

I have listed a lot of goals and dreams for the year in my 52 Lists journal, and I won’t bog you down with all of them. But here are the key ones:

  1. Read 100 books. That’s just two a week with a couple of weeks off. That’s how much I read when I am reading consistently. Reading grounds and calms me. I fall out of the habit when I over-commit to other things that leave me drained and stressed, so ideally this goal will help me do more reading and less stressing this year.
  2. Make some of these books really long ones. Specifically, I want to read Don Quixote, Infinite Jest, and Anna Karenina.
  3. Finish the first draft of Fishbowl. My hard deadline for this is June 15, so the year’s end may even find me in revision mode. But the first step is just to finish.
  4. Finish Epic Meal Planning edits. Possibly even publish?
  5. Continue learning Spanish and read at least one book in Spanish (with minimal dictionary usage) by the end of the year.
  6. Take a solitary writing retreat. Criteria: 1) outside Denton, 2) two days minimum, and 3) no Internet.
  7. Go to a coffee shop or wine bar at least once a month. Write more about coffee shops.
  8. Build up my emergency fund and get back in the habit of paying off credit cards fully every month. I’ve lapsed a little, and I don’t like it.
  9. Financial/health combo goal – actually use my gym membership regularly or cancel it. Paying for something I don’t use is ridiculous. So is being sedentary.
  10. Try at least one new recipe a month. My meal planning is in a rut. I need new ideas. Feel free to post your favorites in the comments section.

What do you want your 2018 to look like?

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Carb-load, you say? Don’t mind if I do.*

*Warning: eating this much pasta at once might come closer to inspiring you to lie on the couch rather than replenishing you. There’s a difference between fueling and outright gluttony.

One thing I love about having a regular running practice is that I don’t necessarily monitor what I eat, but I end up eating better anyway. I tend to cut out soda, because running (walking…hiking…breathing) on days that I’ve had a Dr. Pepper is so much harder. I had a Cherry Coke today, and I thought that little hill back to the office was going to kill me. I am also not a fan of running when I’ve had a lot of dairy-intense food, regardless of how many pills I’ve taken to corral the lactose. I tend to stop doing things that make me feel extra exhausted or nauseated.

I also more readily notice food that gives me more energy. I eat pasta more often than usual, but instead of the ratio of pasta-to-vegetable pictured above, it reverses. Veggies become the stars of the dish. I tend to eat more fruit, and I tend to eat more eggs.

I have tried to follow several recommended diet plans for runners in the past. These are not bad plans. Most of them tell you to eat real food and stop eating junk, which is good advice for anyone, really. My focus would wane, though, after about the first couple of weeks (i.e., after the first round of groceries disappeared). I also found I had to tweak most plans too much to make them work for me. So I made my own plan. Running is probably what taught me to meal plan effectively.

What are your go-to snacks/meals when you are increasing your activity level?

 

I’m spending 31 days running wild. 

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My Instagram is cute. My house is not always cute. Sometimes, parts of my house look like this. It’s okay…ish. It could be better. I like it when it’s better.

My schedule has changed recently, so things are falling through the cracks. Things that I’m usually pretty good at, like keeping up with my meal planning calendar and laundry. It’s been a long time since the table beside the couch looked like the picture above. I can’t say that I’ve missed that.

I recently lamented to friends that I was disappointed with how my year of wild is going. As someone who is mostly organized but is also a little fond of and prone to chaos, I was looking forward to wild really shaking my year up. A still life of cups and glasses was not the chaos I had in mind. On the surface, wild hasn’t stirred around much. My life is just as un-wild as it ever has been.

Or so it would seem.

One facet of wild that I am particularly interested in cultivating is freedom. Freedom from shoulds. Freedom from lifeless traditions. Freedom from good advice that doesn’t particularly work for me in practice.

In this way, this year has been super wild, and my progress on my resolutions shows it. I am farther along toward my goals this year than I was at this time last year. Who knew that, instead of just saying, “I do what I want!” while still bending over backwards to fulfill obligations that aren’t really mine to fulfill, intentionally embracing saying no in order to cling to what fulfills me would result in getting what I want done?

Everyone, you say? Literally everyone knew that? Okay. That’s fair.

Anyway, I apologize to wild for being disappointed. Although…don’t go anywhere, wild. We’re not done here.

Perhaps it doesn’t look wild to me because I use structure, but I think this is a misunderstanding of the term. Sometimes I expect wild to be loose and flowy, but then I watch an animal stalk its prey (and by animal, I do mean my mom’s barn cats). Wild definitely requires a certain measure of focus for survival.

So this week, I begin testing a new time management structure. I was inspired by Sarah Bessey’s best practices post. The ones that really stick out to me are actually writing when I have made time to write, setting boundaries but writing them in pencil, and fill your well (because if I’m not reading or eating right or staying active, everything else goes awry). I have added a second job writing SEO content, so it makes sense that my schedule could not continue as it was without something important taking the hit. I imagine it will take a few weeks of tweaking, but I’m confident that it will work.

For those who want to put a little structure in their schedule, it’s pretty simple. I started by making a list of priorities. For me, I thought about what I would need in order to consider myself as having my life together. Keep in mind that I am single and childless and that, for the most part, I operate on a pretty low supply of give-a-damns when it comes to other people telling me what my life should be. If this does not describe you, you’re going to have to concentrate a little more to get past the voices that want to shout over you. When you are listing your priorities, your opinion is the one that matters the most.

[Aside – this is not advice to shut out other people altogether. If you are in a committed relationship and you want to remain in it, you might want to list it as a priority. Please don’t ever use “I’m focusing on me right now” as an excuse to be an inattentive asshole. If you want to break up, just break up. Don’t be passive and shady about it. /psa]

After I had my list of priorities, I divided them into daily, weekly, and monthly lists. I listed each one as specific tasks to complete. For example, for my body weight, I need to drink 100 ounces of water a day to stay hydrated, so that’s what I listed as one of my daily health goals. Decide what you can reasonably do, and quantify each goal on your list. Once you have these lists, document them. I keep a goals calendar, but you can keep up with them in whatever way works for you. It helps you chart your progress.

What process do you use to meet goals?

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There is at least one day every June when this is what dinner looks like.

When I started meal planning, I over-planned. I was trying to follow the advice of the existing meal planning wisdom that was available at the time, and it was not written for single people. I was convinced I needed to cook something every night. I was also convinced that I needed to go to the store every week, because that’s what every book I read on the subject advised regarding keeping the pantry stocked. At the time, I was working three part-time teaching jobs in three different counties, so the intention of going to the store every week died quickly. That’s also how my drive-in habit started, because the thought of still having to come home and cook after teaching five classes and being on the road for a collective three or four hours was not appealing.

After complaining to my mother about the difficulties of trying to make this square peg plan fit into the round hole of my life, I was slightly offended when she started laughing. She asked why I was making my life harder than it needed to be. She reminded me that I was the sole decision-maker of my household, and I could therefore decide what to eat and how often I wanted to cook. She also reminded me that I love cereal and sandwiches and that sometimes they make perfectly respectable suppers.

These simple reminders revolutionized my whole thought process about food. They taught me to be flexible.

Flexibility is the ultimate key to a solid meal plan. Many of us associate food with some kind of memory or longing. Most of us make dining choices emotionally at least part of the time. Otherwise, we would only eat what is perfectly good and healthy for us, and we would only eat it at sensible times and in sensible amounts. We also wouldn’t enjoy our meals as much, and I like to enjoy as many aspects of life as possible.

So rather than propose that you rid your plan of flexibility, I say embrace it. Have an idea of what you want to do, but don’t get too upset if your calendar doesn’t exactly reflect your reality. Mine seldom does, and the months with the most change are usually the months that I remember the most fondly.

 

 

I hope you have enjoyed reading my strategies for Epic Meal Planning this month. I am hoping to make the book – which will include my personal recipes and ways to expand or contract the tips to adjust them to your lifestyle – a reality by February. If you would like to keep up with its progress (as well as the progress of future projects), you can sign up for my newsletter here. My first newsletter will go out on Monday, so you can be a part of my inaugural group!

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Merely a cute cup display, or future tiny herb garden?

Yesterday, we talked about self-awareness and the limits that might impose as part of the wrap-up of our Epic Meal Planning journey. Today, we’re reviewing the theme of being aware of the space you have available and finding ways to maximize its usefulness.

I have always wanted to have a garden. I like digging in the dirt, and I like the feeling of accomplishment when I plant something that produces something pretty and/or useful. I have yet to have a backyard of my own where a proper garden would be feasible.

I am not easily daunted, though.

One of my former roommates gave me a green onion plant (i.e., green onion cuttings in a cup of water – dirt optional) one summer. I nurtured it on my sunny windowsill, and I didn’t buy green onions for six months. It only stopped producing because I went away for a week at Christmas and left the temperature of the apartment low enough that it got too chilled to survive.

This little experiment taught me that my space doesn’t have to be my ultimate ideal in order to be useful. And neither does yours.

I can grow enough onions and herbs for me with nothing but a windowsill. And now that I have a small patio, I can start expand into a small container garden next spring. Maybe I’ll grow tomatoes. Maybe I’ll even grow a lemon tree. That will cut down on the grocery list a little.

What are some things you can do to stretch your own space into working better for you?

 

I’m sharing my Epic Meal Planning Strategies for Write 31 Days – click to see the master list.

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