Why Do We Resist?

After I hit publish on last weeks post about barely surviving the A to Z Blogging Challenge I wondered if I was being fully honest. I was truthful but what I wasn’t doing was really diving in deep with the rest of my feelings about the challenge and what journey it took me on. The path was sometimes joyful but other times it was a dark path of resistance.

I have recently bought a copy of The War of Art by Steven Pressfield, to have on my bookshelf. I’m sure the library was ready to cut me off from renewing it again and really a book like this needs to be accessible at any given moment when you need a little reminder or two. I love all the writing reference books I have collected over the years and I’m happy that Mr. Pressfield has joined my collection. If you haven’t read The War of Art, I highly recommend it. The first part of the book is all about the big R word ~ Resistance. One of the many underlined quotes I will share with you sums up the month of April and how I blindly walked away from my Work In Progress to join my ego on another journey.

Resistance will tell you anything to keep you from doing your work. It will perjure, fabricate, falsify, seduce, bully, cajole. Resistance is protean. It will assume any form if that’s what it takes to deceive you. It will reason with you like a lawyer or jam a nine-millimeter in your face like a stickup man. Resistance has no conscience. It will please anything to get a deal, then double-cross you as soon as your back is turned. If you take Resistance at its word, you deserve everything you get. Resistance is always lying and always full of shit. ~ Steven Pressfield

I can say the same thing about ego and really ego is resistance. It puts up a fight and tells you a whole lot of crap to get what it wants. My ego is on a major time out at the moment. I have been meditating a lot since the A to Z challenge wondering how I could do this challenge and stay true to my work in progress? I see other authors multi-tasking their writing projects or are the lying and struggling just as easily? How can one author have two or three projects on the go and then decide, oh I think I’ll do this month-long blogging challenge?! Yes, we prepare for it maybe a few months or weeks before the challenge begins. I wrote most of my posts a few weeks before and scheduled them on the right dates so I didn’t have to think about it. But I did think about the posts. Where they good enough? Where they long enough? Too short? Too Long? Enough content to be interesting? So many questions came to me during the month that I ended up tweaking some of the posts that led me down another path of resistance. A new idea for a story came to me – really!?!

Halfway through April, I realized that I did very little work on my WIP and I was angry with myself. I didn’t want to talk to anyone about my lack of productivity, or that all I wanted to do was go to bed and hide under the covers until the month was over. Wow, resistance really does bully you into your self-sabotaging old self at times. I witnessed all of this and I had to put a stop to the self-doubter. The ego had to be dealt with. So instead of getting upset with the new idea that came to me, I sat down and wrote the idea down, I spent some time with the new characters and their story and once I put it down on paper I felt better. I was able to go back to my WIP and really dive into the chapters that I needed revisions that I seemed to be resisting. Now, I am almost finished revising the last chapters and ready for the next step.

Do you feel resistance at times with your writing? What does it show up as? How do you take on resistance and put in the corner for a timeout? I always love to hear from you.

Until Next Time, Keep on Typing…

 

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Watermelons and Memories

 

The first time I had watermelon I think I was really young on my grandparent’s farm. They sliced the melon fruit into pie shape pieces and stacked them on a plate. Pink fruit? Must taste like candy – I’m sure I thought as an eight-year-old young girl. I fell in love with this water-based fruit with a unique taste that I really enjoy when eating in the melon form, but watermelon flavored candies, no thank-you!

Watermelons are not only delicious they are good for us as well. This amazing fruit has prevention measures of kidney disorders, high blood pressure, and heart disease. The healthy or beneficial effects of watermelon are mainly derived from its unique nutrients, vitamins, minerals, and organic compounds. These include significant amounts of vitamin C, calcium, magnesium, fiber, protein, and a large amount of potassium. Furthermore, they contain vitamin A, vitamin B6, niacin, thiamin, and a wide variety of carotenoids and phytonutrients, including lycopene!**

I can’t offer you a favorite watermelon recipe as my husband is not a big fan, so when watermelon is in season I will buy it, slice it up and smile as the memories of my childhood rush in.

I enjoy watermelon in my smoothies in the summertime, simply cut up a half cup of watermelon, half cup of strawberries, half a banana, almond milk (optional), chia seeds (also optional), blend away, garnish with a mint leaf and enjoy!

Until Tomorrow, Keep on Typing…

 

 

 

 

 

** thank you Organic Facts for some great information about the Watermelon

True to Tofu

Toe-what? I thought the first time I heard about tofu. Coming from a meat and potatoes family, my knowledge of vegetables was a side dish for our traditional turkey dinners. When I met my first vegetarian friends this was when I first heard about a tofurkey. Excuse me? Was exactly what I said when one of her other friends were making fun of my friend’s meatless lifestyle choice. I learned it was a meat(less)loaf form made with tofu. Years later I can say I’ve had tofurkey and made correctly it does taste like turkey. Amazing what you can do with food.

Tofu is also known as bean curd,  it is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. ~ Thank you, Wikipedia.

There is always a package of smoked tofu in our refrigerator. It is one of our favorite proteins we use in many of our plant-based recipes. We currently can’t get enough of this amazing Sugar Snap Pea and Carrot Soba Noodles

We substitute the soba noodles with Wun-Tun noodles and add grilled smoked tofu for a little extra kick. I make the full recipe and there is always enough for leftovers. I hope you enjoy!

Until Tomorrow, Keep On Typing…

Oats Are Not Just for Breakfast Anymore

 

When I was a young girl my mother and both sets of grandmothers tried to get me to eat oatmeal. It wasn’t the exciting oatmeal that can be found now, it was straight up quick oats in hot water with milk. There was no brown sugar or fruit involved, my elders said oatmeal would stick to my ribs on any winter day when I was going outside to play in the snow. The goopy looking breakfast option was not appealing to this fussy only child.

Oats are now a staple in our household, there may be once in a while that you can’t find a bag of oats in the cupboard an that may mean I used the last cup for the breakfast cookies that were made on a Sunday evening for the week’s treats.

According to healthline.com oats are:

They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.

Studies show that oats and oatmeal have many health benefits.

These include weight loss, lower blood sugar levels and a reduced risk of heart disease.

 

I would have to agree. I feel so much better when eating oats and using oats in breakfast treats such as apple/carrot/oat muffins, banana/oat/nut muffins, or oatmeal raisin (sometimes I use chocolate chip) energy bites, three recipes that seem to make their way to our kitchen each week. I’ve placed the link for the oatmeal bites from Creative Juice, I hope you enjoy!

 

Until Tomorrow, Keep on Typing…

 

How many Flavors of Ice-Cream are there?

According to funtrivia.com as of May 2015, there are over a thousand flavors of ice-cream, but I would have to think there are no limits to flavors as people seem to add food items to ice-cream all the time. When I heard there was a bacon-flavored ice-cream with bacon crumble, I thought we have crossed the line with ice-cream, until I tried it – pretty darn good!

When I think of ice-cream my memories are always joyous over ice-cream. I remember the Dickie-Dee ice-cream bike coming around our neighborhood on a daily basis in the summertime. I craved that purple ghost shaped iced pop with a bubblegum nose. When it replaced with a new item I rebelled and didn’t chase after the dickie-dee bike, it felt like a bad break-up and I dare not venture with a new ice-cream just-in-case my purple ghost ice-pop came back. I laugh a little thinking of the way my young eight-year-old emotions took over so quickly.

Now, I am older and I find that I can’t eat a lot of ice-cream due to dairy not that I am lactose intolerant or anything, I am cheese freak, I can’t stay away from the smoked gouda these days. I don’t drink a lot of milk or have a lot of dairy (besides the cheese) and when I do eat ice-cream it is a treat. One of my favorite ice-creams is Ben & Jerry’s Pistachio or Phish Food, or….I’ve become intimated with B&J’s ice-cream over the years, it’s too bad we can’t get half the flavors in Canada, but I’ll be happy with the salted caramel creation. Oh, my!

What is your favorite ice-cream? What are your fondest memories of ice-cream?

Until tomorrow, keep on typing…

 

How Do You Crack a Egg?

If you know me, you know I don’t care for eggs. I use to enjoy scrambled eggs when I was a young girl. I have fond memories of my father making me breakfast when he would return from a long journey at Sea. He was in the Navy and those long six month deployments pulled at my heartstrings.

I haven’t had an egg-based meal in almost two decades. Why? I blame Margaret Atwood well-crafted writing from her the collection of short stories, Bluebeard’s Egg. There was a reference to an egg and when it was cracked open there was a partially developed chick in the egg. I am shaking my head as I think and write it down here. Makes my imagination turn around and run in the opposite direction. So if I need to crack an egg and see a red spot in the yoke, my skin crawls. I think of that chick and can’t bring myself to eat the egg, how could I?

I also blame my time working at McDonald’s. I know, I shouldn’t be naming names, but I worked there when I was a teenager and it was a great training program, but I learned quickly what fast-food really meant. Before I read Bluebeard’s Egg I was a breakfast cook at the Golden Arches and scrambled eggs came in a bag, pre-made. Cut open the bag, dump on the cooktop and move the liquid mixture until it looked like a version of scrambled eggs, scoop on the tray for the big breakfast and serve. I couldn’t bring myself to eat scrambled eggs again.

Eggs are my only food phobia and it’s not really a phobia, I just don’t eat them and that’s okay with me. However, I do bake a lot and I use eggs, I know I know but I’ve tried vegan versions of cookies and bread using a substitute for eggs but nothing makes a traditional chocolate chip cookie taste like a freshly cracked egg and butter.

I don’t have any egg-based meals I can share with you, but I will share one of our favorite breakfast cookie recipes, the West Coast Trail Cookie. I hope you enjoy them. I like to add walnuts and dried cherries for a little extra zing!

Until tomorrow, keep on typing…

A to Z Challenge Theme Reveal

I’m a little late to the party, but that’s me!

I will be participating in the 2018 A to Z Challenge this year – what is the challenge? It’s a month-long blogging challenge starting April 1st with the premise of every day (except Sunday’s) to post a blog starting with the first letter of the alphabet. Ingenious! Well, so I thought until I got to the letter X at the end of the month during my first experience with the challenge.

What will I be blogging about this year?

If I’m not writing, I’m cooking!

I love words and I love food – so why not put them together for a recipe of passion of the two creative modalities that bring me joy and peace.

 

 

I hope you will join me each day or you can wait until one day during the week to snuggle in your favorite chair with a cold beer or cup of tea and take part in the journey of a girl who loves to write, cook and share some adventures in the kitchen.

See you there!