forget regret, or life is yours to miss.

Last Friday it was 65 degrees out. And at 7pm I was on 86th and Lexington in a spring jacket with no scarf or gloves on, practically dancing down the street. Almost tempted to even buy a Tasti-D-Lite frozen yogurt, I ultimately decided against it. I need to be wearing a dress for my first frozen yogurt purchase, it’s only right. Fast forward to Monday morning, and I am woken up at 6am by the sounds of men shoveling snow outside my friends apartment building in Astoria. Yes, at 25 years old I am still having sleepovers with my girlfriends. They’re better than the ones I had as a kid, because now a bottle of red wine is a part of it in addition to the pizza pie, mud masks, and movie rentals.
On Friday night I felt myself temporarily coming alive again, and by Monday morning my dreams of spring were put on the shelf as I found myself jumping over puddles and freezing on the subway platform. The winter never bothered me in the past, but what is it about this year that is driving me so crazy? We complain when it is too hot outside, and we complain when we get too many snow storms. Where is the satisfaction? I’ve decided the weather really does matter to all of us.
To set the record straight, I actually love having four seasons. I love when the summer is ending and the first time you feel relief from the heat with a nice September breeze. I love when the leaves change color, and when I buy apple cider from a farm stand on Long Island after a day of pumpkin picking. I love the Thanksgiving Day Parade, even though it is usually chilly outside…especially since that’s the day the radio starts playing Holiday music. I enjoy a good snow storm, making hot chocolate, sitting by a fire with someone you love, (or a great book…either will do), and wearing socks that come up to my knees. And when winter breaks, and the sun comes back out; the look on all of our faces when we realize sundresses and light coats are acceptable again. We can walk home from the restaurant because we won’t freeze doing so. The slushy, grey streets are no more and Central Park is filled with roller bladers, strollers, dogs, and couples literally falling in love, in public. There is definitely a cycle to our seasons, and just as much, I feel a cycle with our own personal lives. Our lives can change like the sun can rise and set. It’s supposed to happen this way.
Remember when Peter Pan instructed Wendy, John, and Michael to “think happy thoughts?” Well, if ever given the opportunity to fly with Peter, I know exactly what my happy thought would be. It’s me sitting on a beach early in the morning with a giant cup of coffee, wearing a sundress and watching the ocean. Other thoughts include (but are not limited to) a Central Park picnic in May, and eating pastries in a Paris café just like a local. Perhaps rather than wave a giant white flag to winter this year surrendering our pleasant moods….we should all be channeling our inner Peter Pan.
So, just like the seasons come and go, problems come and go too. I have learned to accept that life will not be perfect every day and every year. We have a good year, we have a bad year. Sometimes a series of wonderful things happen to us, and other times no matter how hard we try we just can’t catch a break! Transition is a part of life. But nothing is forever. And if this winter decided to trip me on 23rd street and have me airborne before falling on my side into a puddle of snow, slush, and the pavement…then so be it. Good pedestrians came over and helped me up, proving it’s not all that bad. Embarassing, yes. But not all that bad. The weather has affected my mood a few times this season, but I am feeling optimistic. We are just a few shy weeks away from March 21st, Spring Equinox. And when the snow melts away this year for the last time, we will all delight in the fact that we made it through another winter. In the meanwhile I am keeping my head up, because deep down I really do believe in all the good things. I believe in summer, wine, love, friends, family, culture, and adventure. Turns out, for a New Yorker…I’m not that sinister. So winter 2011, you can suck it. (How’s that for classy blog writing?)

Until we all thaw out,
Jess

Leftovers & Life

Wednesday night turned into leftover night. On the menu: Sautéed spinach in garlic, mashed potatoes, and lentils. What made this meal great is that it is a combination of 3 different dinners I’ve had over the last few nights. They all came together perfectly for me after 2 minutes in the microwave on the same plate. Sometimes, dinner needs to happen this way. I am typing this blog as I eat my leftover masterpiece.
So last night while out to dinner, I was told “you think a lot about food”. My response? “Well, yea. That’s why I went back to school for it”. His response: (head nodding) “…good point”. So yes, I guess I am somewhat a “foodie”. I do think about food consistently throughout the day. My brain is always counting my vegetable servings, my dark leafy green numbers, and guilty…I watch what you eat too. I don’t judge, I just observe. Yet, with all my love and passion for food, your health, and nutrition education, I still sometimes feel like the weakest link in my program at school. It’s on days when the professor walks in and asks “did you guys all read about (food subject) and the (new food law) that happened two days ago?” So many times I have absolutely no idea what he/she is talking about, yet all the other hands go up. Now I read my nutrition news when I can, but what newspapers are all these people reading? Are they on some secret website I don’t know about? I belong to the American Dietetic Association, I am on the nutrition list serve at NYU, and I over do it on Google. How the hell does everyone else always know everything!? I sometimes want to turn around and say “don’t you people have jobs? Or a yoga class to get to? Or a pitcher of Sangria to finish by the time the week is over?” Still, in my little free time that is left after the homework is done, and the sangria is finished…I do read nutrition articles, because frankly it is what I love. And I say this all half joking. I go to school with a lot of smart, lovely people. I work hard, but sometimes I just need to throw my hands up in the air and laugh. There will always be someone who knows more than you, and most of the time there will always be someone who knows less than you as well. Oh Life.

"Makin' Banana Pancakes, Pretend Like Its The Weekend Now..."

Two weeks ago I found myself at a crossing. I had been doing well on my 2011 "no more junk food" resolution (since this last holiday season, I took no prisoners when it came to cookie consumption). On the other hand, I was about to enjoy my last weekend before returning to classes again, and I will admit I was feeling some anxiety. So, being out of town for the weekend, and feeling the need to sort of throw my hands up in the air, I caved and brought with me the ingredients necessary to make pancakes. And I want to say that 1. I have no regrets, and 2. It turns out, I make awesome pancakes. Adding another skill to my rookie resume; I make awesome gluten free pancakes. And when you are in the middle of the woods in Pennsylvania, spending days and nights doing nothing but enjoying a fireplace, having some drinks, and watching Old School, I think you must say yes to Sunday Morning pancakes, no matter what your new years resolution. When those who are eating with you are gluten intolerant, you show them first hand why it is so awesome that you have the skill to make them this classic breakfast without making them ill. For the record, you do not need to be gluten intolerant to enjoy gluten free pancakes, (just like you do not need to be lactose intolerant in order to drink lactaid milk, or soy milk).
There are many people who believe adapting a gluten free lifestyle has multiple health benefits regardless of whether or not you are intolerant or allergic. I am not one of those people. I believe in the importance of whole grain consumption (and as you may or may not know, gluten is a protein derived from wheat, barley, or rye so those unable to consume it, are also unable to have that diet rich in "whole grains"). Thats not to say I havent enjoyed trying some new foods and learning to prep some though. So much of our country is developing intolerances/allergies to gluten, that food products now are required to put this information on their label as a warning if it is an ingredient. As a future dietitian, I see this as just another topic I should be well versed on (along with type 2 diabetes, and juvenille obesity). These are our leading themes which unfortunately seem to be growing at an insane pace in our population. Bottom line in my opinion, if you can't have gluten, my dear then do not eat it. If you can however (like me)eat it without having a terrible stomach ache after...please eat whole grains; they are good for your heart.

Below is the recipe I used for "brekky" this day (in Australia, breakfast is called "brekky", and all it took was me studying abroad there for 5 months to permanentely take on this term). I chose to make banana pancakes with this mix, since I think regular ol gluten free mix can at times taste like its...missing something.

1 ½ cup of Bobs Red Mill gluten free “waffle/pancake mix”
1 large egg
1 tablespoon of vegetable oil
¾ cup milk
2 bananas
I use my electric beater to blend the above ingredients (including one of the bananas, this is my little tip on making the pancake batter taste better, and giving it a better texture)
Use a ladle to scoop the batter onto the greased griddle. Keep the stove at medium to medium high heat. When you see little bubbles start to pop on the pancake, test the outer rim with your spatula to see if it is ready to flip. If the bubbles are there and the spatula is easily sliding under the pancake, then FLIP. (While I am waiting for the bubbles to appear, I take my second banana which I have sliced into small circles and drop one or two pieces onto the pancake). Now my pancakes have banana mixed in the batter, but also some nice visible pieces cooked into the middle of them.
I made about 10 pancakes, put them on a large plate and topped with the remaining banana pieces. After the maple syrup was heated in the microwave and the coffee was brewed...breakfast was served. And I can't think of much else I'd rather be doing than enjoying pancakes and coffee in the countryside on a sunday morning, with such wonderful company.
Enjoy the recipe, and enjoy your sunday mornings. <3