When in doubt, look to Goldilocks!

Because it’s important to be a conscious blogger, I do want to point out that this blog post has the potential to be triggering for anyone struggling with an ED. Please, read at your own discretion.

 

This past weekend I had the awesome pleasure of trying out SUP Yoga (stand up paddleboard yoga), which is all the rage at yoga festivals that are way outside my budget. Thanks to the generosity of a woman in our class, and the Burlington Community Sailing Center, 20 of us yogis and yoginis took to Lake Champlain with giddy ambitions.

Getting my sea legs!

Not impressed with warriors one bit!

 

Headstand felt surprisingly balanced, as well as bridge. Warrior 2, not usually thought of as a difficult posture, sent many of us flailing into the refreshing waters. Om, shanti, shanti. Om, humility, humility. It was great fun. I learned, that day, the value of staying firmly rooted in the middle of the paddleboard, lest I pop a sweet endo or look like some 18th century helpless girl getting thrown off a horse. The center is safe and seemingly monotonous. Sometimes we have to scurry, tip-toe, or tumble onto the other sides to remind ourselves how awesome stability is! These past few week’s stress and circumstances have taken my body all over the place, and although I wasn’t happy with myself at the time, I did learn a lot about what makes me confident, healthy, and happy.

 

While being short does give me the luxury of going to basement parties and not hitting my head on the ceiling, makes it easier for me to date more men (and wear heels while doing it!), and ensures that air travel is a tad more comfortable, it does not leave room for over indulgence or error (kind of like an American Apparel dress…) As my friend so awesomely put it, there is less length for me to hide the pounds. Someone 5’8 can gain a pound, several pounds, before anyone notices. I gain a pound and it looks like I’ve packed on 10. However, the same thing is true in the other direction. I loose a pound and I look like I’ve been hitting the gym hard (and we all know I just don’t work out…)

 

A few weeks ago I was coming off humiliation that made me want to devour everything in the world. Bacon, coconut-chocolate ice cream, chocolate sauce, and peanut butter were not safe for a few days. They shook in the cupboard waiting for the sweat-pant wearing, hadn’t showered in days (sexy, right?) monster to amble into the kitchen and shove a big spoon into them. Oh, the horror. I looked in the mirror after 3 days of body punishing. What I saw disgusted me. If you are gaining weight while eating a healthy diet and exercising, then you are probably meant to. And although I smelled like I had been working out, I certainly wasn’t hitting the weights or eating anything of proper nutrition. I was mad at myself for doing this to myself. Over indulgence and a bit of self-hate had gotten the best of me and I felt like a frump-o-potamus.

 

What quickly followed the next week was a mixture of getting sick (no one likes eating when they’re sick) and having to go home for a few days to get my car looked at. For many people going home means parents buying food and a fridge full of goodies. Going home for me is essentially accepted starvation. Yes, I could have gone grocery shopping myself, but I was mule stubborn and insanely broke. Scheduling a detox was out of the question, as my siblings generally like to take me out for drinks and heavy food. After the 4 eggs vanished, I subsided off of gelato, frozen fruit bars, a few slices of bacon here and there, and sheer determination. By day 4 I was picking fights with my parents. Hungry Jocellyn is not a happy Jocellyn.

 

When done properly, fasting (either on water or fresh juice) doesn’t necessarily mean you balloon out after it is over. If you slowly reintroduce foods back into your diet, all will not be in vain (though I’m a firm believer that fasting should come from a place of relaxation and ‘reset’, not trying to loose weight). However, what I was doing was not fasting, per say. It was starvation and whenever I gave myself food at random times, it was generally unhealthy and too much. My body held onto what ever I gave it with a grip that would make super villain  Bane totally envious (yes I deffs saw The Dark Knight Rises last night, and I’m still geeking out!!!!) Despite only eating a handful of times when I was at home, I left looking like a black Buddha, sans cheerful smile. And when I got back to Burlington at 1am (so I could make the SUP Yoga class—check the determination!) I didn’t have time to eat a lot or even energy to prepare food. Everything was so much harder. My stomach receded, pulling in tight to show definition I rarely see. For a few minutes I looked good. Damn good.  And then I didn’t feel so great about it all. How could I feel good about these flat abs that I didn’t earn through diet and exercise? I mean, how often do you say no to a flat stomach? Well, you should if you didn’t get there by healthy means! Not to mention I was a starvin’ marvin’. Whoever said “nothing tastes as good as skinny feels” was wrong for so many reasons.

 

Over indulgence can cause our body to undertake a form that makes us self-conscious. But sometimes when we reach what we think our “ideal” form should be, we have to stop and ask ourselves if “there” is where we really want to be—and if you got there properly then revel in your bad self, but if you didn’t, or you’re just plain unhappy, then dial it back a bit. You’d be surprised how close the middle is to where you want. I’m excited to return to the happy middle, where my taste buds are satisfied just so and I feel comfortable with my body.  Sometimes we have to teeter-totter to remind ourselves that it ain’t really that bad.

 

Peel Away ❤

Jocellyn

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If only living was as smooth as my smoothies!

It has been a longgggg past few days. About a week ago my world was rocked when shocking rumors were brought to my attention. I was so angry, embarrassed, and humiliated. I hadn’t felt this way since high school, or, well, maybe since the ex-neighbor car incident (hint, hint: it involved the same people. Shock and awe.) I was a complete mess and kind of zombie like, which, if you know me, is pretty uncharacteristic. Thankfully, my good girl friends were there to lift me up; it is so nice to have others lift you up from time to time, as it saves you the hassle and sweat 😉

We celebrated ladies night with gusto, stumbled the night away, and I got to wish a friend a happy birthday.  It was just what the doctor ordered.

But I was still a little upset about the events and starting to feel sick.  If I can catch a cold while it’s still in breathing-on-the-back-of-my-neck mode, I will usually only have a day of feeling horrible and not a week! So I’ve been taking the last few days easy (not that my summer has been exactly a non-stop work fest…ahem), eating what I please, watching Netflix, and sleeping when necessary. Frankly, a cat would be jealous. But in the midst of my laziness and mild emotional eating debauchery (a post to come on that soon), I found the time to make several green smoothies when I was hankering for something sweet to drink while I watched Pretty Little Liars **spoiler alert: I knew it was Mona! …Yes, I’m a bit behind**

You may already know this, but I love green smoothies. In case you’re popping in for the first time, lemme catch you up to speed. When I first started eating healthy, green smoothies were a very clean drink I added to my diet. So, I guess you could say they are kind of like my first born child that can do no wrong. You can whip one up in three minutes, they aren’t nearly as cumbersome to clean up after compared to fresh juices, you get to use the fiber, and you aren’t stuck with a smelly trash can full of left over pulp.

This is what my typical green smoothie looks like. I’ll rotate the fruit around (frozen blueberries are finally cheap enough to buy again and the kiwi was an unexpected add in, but I gotta get to them before the fruit flies do!), and sometimes I’ll use some ground flax seed in place of chia—though I’m totally digging chia at the moment—but this is the basic set up.

I’ve been doing this by feel for the past year and a half, meaning I don’t use exact measurements except with the chia and flax (1 tablespoon). I know what fruit flavors don’t come through as strongly, which, depending on the mood, may mean I’m less liberal with the spinach. I know if I’m using chia seeds to add them in last; if you put them in first they will get stuck at the bottom of the blender and it’ll be a pain in the cheekies to clean. I know pineapple leaves a horrible stringy mess which irritates my texture phobic mouth and gets stuck all up in my teeth. But I have faith you’ll figure out the perfect ratio for yourself!

I really enjoy the energy these drinks give me, and how clean they are, but every now and then I like to treat myself to a “naughtier” smoothie. I was marinating some Moo Ping earlier (yup, the Thai food kick is still going strong), and I had a lot of leftover coconut milk. And thus the coconut milk smoothie happened. This one has a lot more calories since I wasn’t using water at the base, but coconut milk has some great benefits (unfortunately #10 isn’t terribly useful for me!). Consider it a very special treat or make it as a breakfast or lunch for a day you know you are going to be busy and might not be able to snack as often or get in a full meal. I haven’t had a coconut milk smoothie in about 7 months, so I think I can take the calorie and fat hit.

Coconut Milk & Blueberry Smoothie

1 Cup of Coconut Milk (see what I mean! Don’t make this on a daily basis)

1 Banana

1-2 handfuls of fresh or frozen blueberries

1 TBS Chia Seeds

 

Pour in coconut milk and sliced up bananas. Blend for a few sections. Then add in blueberries and chia seeds. Blend until mixed together, when there is no more white showing.
Peel Away ❤

Jocellyn

Gluten Free Dumplings: Patience, Patience, Patience.

My relationship with dumplings is similar to the situation where you meet someone and really aren’t into them in the beginning, but out of nowhere you start falling for them at space shuttle re-entering the atmosphere speed—so, like, every middle school relationship, right? I had my first dumpling in high school. It was filled with veggies and I wasn’t digging it. Fast forward to freshman year during my short lived semester at High Point University, and I was regularly eating them with Steph and Maria, the two lovely ladies who kept me sane during those horrid months. We’d get together every week to do homework, listen to music, and eat boxes of dumplings. In fact, we had such a good rapport with the local place that one day when they told us the wrong amount, meaning we were short about $15, they let it slide because we were such great customers.

Once I left HPU my dumpling habit diminished and was quickly replaced by even more vodka and Wings over Burlington, which is sort of the rage for all dorm dwellers at Champlain. By the time I learned about the famous dumpling stand on Church Street (Hongs) I wasn’t eating meat, and thus could not partake. When I finally broke my pescetarian ways, I shuffled down to Church Street to gorge myself on a few of the doughy, fatty, bundles of joy. I remember driving with a Styrofoam plate on my lap precariously filled with six dumplings and sauce, stuffing bite after bite into my mouth because I just COULDN’T wait to get home and eat like a proper lady. (Though after admitting yesterday that I licked the sauce off my plate, I guess I’m not really that prim and proper anyway!) Sadly, my plump loves were ripped away from me very soon, as my gluten issue was coming to a catastrophic climax. It would be months before I ate one again. Thank goodness I found a nice gluten free substitute.

I must say that if you are gluten free and haven’t yet worked with gluten free dough, be prepared for frustration, ad-libbing, and acceptance the first few times around. GF dough likes to stick. It likes to rip. It likes to wrap itself around the rolling pin (yes the one that you have already doused in layers of the expensive GF flour mix you normally use at rates so conservative Rick Santorum looks like a bleedin’ heart.) Unless you have some wonderful beginners luck and the magic rolling touch, accept that everything might look a little, erm, not so cue.

Case in point: My dinner tonight.

Dumplings with the look only a mother could love. But you know what, despite their overflowing sides and vastly differing shapes that were sometimes pieced together with excess scraps  and looked nothing like dumplings, they were still very delicious. This recipe was messy, time consuming, and I obsessively checked the water every some often to make sure I wasn’t burning a red hot hole through my neighbor’s pan. I wouldn’t say this will happen on a regular basis (maybe a twice a year treat), but it was oh so worth it.

Gluten Free Pork or Chicken Dumplings

 

Mischievous Dough Ball

 

Pork Filling

 

Bragg’s Liquid Amino Acids. A gluten free alternative to soy sauce (your taste buds cannot tell the difference!)

 

You flour up with the best of intentions…

 

…And then this happens three times!

 

And you still have to do a little bit of wiggling and praying

 

Something tells me this is too much meat and that I should have cut the dough into squares and not strips…

 

A valiant attempt.

 

They didn’t get better looking as I went along, but they steamed fine and tasted mmm-mmm-good.

 

Peel Away ❤

Jocellyn

 

Cooking for the ones you love: Why Italian mamma’s are always so happy

Sometime last week I was making dinner and wondering why it just felt different. Was I still easing my way into the new kitchen? Was I too lazy? Were the issues I was dealing with hampering my appetite?  These were all legitimate and probable ideas, but then it dawned on me halfway through. Chris was out, coming home sometime, and I wasn’t exactly making dinner for us. I was making dinner for me, myself, and I. And he would stumble in sweaty from basketball, ask what pans I was using, and then make dinner for himself.

Perhaps loving him made eating healthier, especially in the early stages, more enjoyable. I wasn’t nourishing my own body but someone else. I had another set of taste buds to please (or to wallow with me when I made a stinker of a meal.) Perhaps that is why I still regularly save a small spoon or fork full for him whenever I try out a new Thai-inspired sauce, which I’ve been doing quite often as of late. Part of me thinks I’m still showing off, but maybe I’m just trying to keep that small sliver of mutual satisfaction alive.

So this epiphany, though bittersweet, has inspired me to add another dimension to living a healthy lifestyle. It goes beyond healthy eating, exercise, mental clarity, and self esteem. You got to do it from the heart. And I mean do it from the heart for someone else. Love yourself. Love yourself a lot. But don’t forget to love others too when it comes to working out (invite a friend on a run or to yoga class!) or trying a new all natural skin care recipe with a gal pal (there is always so much left over anyway) or, in the case of this blog post, cooking a meal for someone (only the Pope should have to eat alone.) This other person doesn’t need to be a lover. It can be an old friend, a new friend, a sick or down classmate/co-worker, or your parents. Even if it is once a week—or even once a month—try making a commitment to that person (or large group of people) to get together and cook for each other. I know I had tons of fun making cookies and sangria when the girls came over awhile back. The meals don’t need to be extravagant. Bring your seven layer dip, your favorite mixed drink recipe, or your mom’s perfect chicken marinade. There’s no need for a theme, or dressing up, or pomp and circumstance (unless you want all of those , in which case pomp away.) As long as you are surrounded by people you enjoy (people that will gladly help you wash dishes) then I think that is love enough!

Okay, enough with the sap. You want a sappy black woman talking? Go watch Oprah, mmmhmmmm.

Here’s the recipe for the aforementioned Thai style meal: an orange-soy glaze over scallops.  Where I shop a pound of large scallops (not the small ones) is $16.99 and  that is probably on the cheap end. Check to see if your market sells scallop pieces, which I get for $7.99/LB! Your stomach won’t be the wiser, but your bank account will be much, much happier.

 

Seared Peppered Scallops with Orange-Soy Glaze

From Bon Appetit (don’t tell my internship supervisor @ EatingWell!)

“ Ingredients

4 tablespoons peanut oil, divided (I used coconut oil. Feel free to use whatever you have around)

1 1/2 pounds sea scallops, patted dry with paper towels

2 teaspoons ground peppercorn blend, or ground black pepper

2 garlic cloves, finely chopped (about 2 teaspoons)

1/2 cup orange juice (freshly juiced if possible!)

1 tablespoon soy sauce

1/2 teaspoon (packed) grated orange peel

Preparation:

Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.

Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.

Pour sauce over scallops and serve.”

I served this with a plate of green beans covered in salt and pepper that I cooked up in the cast iron. Okay, I do admit this recipe might be the one you make with a LONG TERM significant other or a best friend that you’ve known for ages, you know the one that held your hair back as you puked. Why? This sauce is to die for. Like, lick the plate clean to die for—I speak from experience. Your besties or beau will love you (well, they might have a disturbed look on their faces), but the first date and new found friend might, well, not call you back for round two!

Peel Away ❤

Jocellyn

4th of July Spanish Style: Sangria

Some people want to be known for the stellar potato salad they bring to the party. Other the recipe guarded pie passed down generation to generation. I want to be known for my sangria.

I first had sangria last summer and was blown away. How had I not known of this delicious wine punch that has fruit floating around that gets you more drunk than the wine? So when I needed a girly slumber party last week, we didn’t resort to juice boxes of our yester years. Instead, I put together a big-ass-bowl of my favorite antioxidant rich drink *wink, wink*

I’m all for good wine, but I love the fact that pretty much every sangria recipe calls for cheap wine. Hello sweet merriment, see you soon slightly worse than usual hangover. However, the payoff is the fun night you’ve had with friends, because I don’t think anyone can get angry over a bowl on sangria! Watermelon vodka is a whole ‘nother ball game.

The good thing about sangria is there is lots of wiggle room for creativity.  Think of the fruits you want swimming around in the bowl. People traditionally slice up some apples and oranges. First off: I don’t have time to slice and dice apples and oranges. Second: I absolutely hate suck-chewing on an orange slice, so I wasn’t going to subject my guests to such savagery and possible dribbleage, so I went with fresh strawberries (which are much easier to cut uniformly) and frozen peaches. Grab your punch bowl (I got mine at Goodwill along with a million little punch cups for $4.99—sadly no discount anymore)  and start layering in the fruit. Next, grab the wine and slowly pour it in, taking care not to slosh everything. Sangria isn’t just wine and fruit. You actually need to spike it with a little bit of brandy  (I learned this the embarrassing way when my mom balked at the hard-liqourless sangria I had been drinking last summer.) Since I’m not a huge brandy drinker, I saw no point in buying a bottle, so I went with some nips (the little ones you would get on an airplane.) Then add in ½ a cup (depending on how much wine you use…eyeball it) of a soda like Sprite or Seven UP, 2 spoonfuls of sugar, and mix around. I didn’t make it ahead of time, but ideally you should let the sangria sit for awhile, which makes for some potent fruit. However, I also heard that you shouldn’t let the citrus sit for long because it can leave a bitter flavor (all the more reason to go the berry route.)

Only the finest

The fridge only kind of smelled like a winery

One thing to think about with sangria is transportation. In case you don’t know, liquid is, like, really heavy. Really, really heavy. I cannot stress it enough. That seemingly innocent punch bowl was a workout in disguise. Even if your friend lives only a block away, you probably will have to stop every few feet to give your arms a rest. And being driven with a bowl on your lap will lead even the staunchest atheist to start praying to the Father, Son, and Holy Spirit. So plan ahead to ensure a potent brew and stain-free clothes. My first batch didn’t kill anyone, and I’m excited to improve over time!

On the East Coast it still isn’t noon, so why not run out to the store, grab yourself a jug of wine, and make a last minute batch for this evening’s festivities?! It’s not as patriotic as Bud Light, but I personally think it gets the job done a lot better.

Peel Away (and be safe) ❤

Jocellyn

Pad Thai Oh My!

When I go out to a restaurant the last thing I order is something I can already make at home; you’d be hard-pressed to see me ordering some basic salmon or grilled chicken. Why pay a premium mark up when it’s something I can make for a fraction of the cost? Nope, I tend to frequent restaurants that make time consuming dishes that I don’t have the ingredients, patience, or cultural prowess to whip up. Case in point: Thai food. I was introduced to Pad Thai sometime in high school. I dabbled around on Thai menus—some drunken noodles here, some yellow curry there—but I always found myself returning to the “spaghetti and meat balls” of Thailand.  Thankfully, Pad Thai isn’t expensive (I don’t think I ever have paid more than $12 for a heaping dish), but I always wanted to try it out in the kitchen. You could imagine my discontent when I pulled up a recipe and was greeted with an ingredient list that rivaled the one I would put together for Santa Clause. Jeeze Louis. Not to mention many of the spices you need for Thai food aren’t necessarily going to be found in a bulk bin or be very cheap.

For months I thought I could only get my Pad Thai fix at the local restaurant…and then I met Pinterest. I was doing my daily peruse of the platform, pinning DIY projects I know I’ll never get around to, when I spotted an easy (and apparently more “authentic”) version of my favorite, noodle dish. If only I had a fainting chaise. I didn’t need to buy any bean sprouts, I could easily leave out the peanuts, and I finally could snub my nose at the long parts of scallions that I always picked out and unceremoniously wiped on my napkin. But would it taste good or be a subpar version of those “DIY Pad Thai Kits” you can get in the International aisle of the grocery store?—do yourself a favor and never, ever get those.

I won’t leave you with baited breath through the pictures and ingredient list, wondering if this recipe made me swoon. I’ll be upfront: it did. I’m officially in love. True, it tastes very little like the Pad Thai of restaurants, but the new flavors were refreshing, muted, and a welcome change. Not to mention it was so easy to pull everything together. Major plus: it reheats far better than the restaurant kind, which is great because they always give you such massive portions, and  I’m always stuck with deciding if I should bring it home and try to reincarnate it the next day, or shovel it all in and accept the inevitable food baby. So many problems are now solved!

Pad Thai

Serves 4 (more like a meager 4 or a hearty 3)

8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and peanuts.

I happened to have some fish sauce that I’d just bought for another recipe this week, so I did 2 tablespoons of soy sauce and a little less than 1 tablespoon of fish sauce. Leave it as is or add some chicken or shrimp.

Peel Away ❤

Jocellyn

This Sandwich Isn’t for Sissies

My run in with the Banh Mi re-ignited my sandwich love.  I go through phases with these breaded darlings. I can only rely on City Market to get my fix, because they carry Udis and most sandwich places aren’t down with the gluten free. But when I was house sitting I wanted a simple lunch and since I was given free range of the kitchen (most of which I couldn’t eat anyway) I decided I was going to take full advantage of the package of bacon nestled between the shrunken blackberries and rigor-mortised lime that had seen better days.

Bacon is a devious meat. Even my friend Natalie, a vegetarian for many, many years, admits the smell of it sizzling is utterly seductive. In my opinion, bacon is one of the best tasting foods in the world, though unfortunately not the healthiest. I buy it once or twice a season, but if I had my way I’d eat an entire package of it in one crispy sitting. Since I planned on having a sandwich for lunch a few days, I didn’t want a meager BLT. I wanted something more substantial, something a 50s chauvinist husband would be proud of as he gave my bum an approving tap.  So, I combined my love of smoked salmon, eggs, and the BLT to create a mega sandwich of protein packed proportions. If you aren’t the salty-loving type this may not be for you, but if you are the guy or gal who would suck the pistachio shell just for the sodium, then please keep reading.

 

Ingredients:

2-3 Slices of Bacon

1 Fried Egg (I like mine a tiny bit gooey)

2 Slices of Bread (as always, for gluten free folks I endorse Udis)

3 Slices of Tomato

A few Spinach, Romaine, or Lettuce leaves

2 Slivers of Smoked Salmon

 

Equipment:

Long sleeve shirt (no one likes bacon grease burns)

Tin can

Fork

 

There is right way to cook bacon and a wrong way to cook bacon, and Chris’s mom once told me how to get perfect bacon that didn’t look like slices of coal. The key is to put bacon in the pan before you turn on the stove. This allows the bacon to become acclimated to the temperature. Don’t forget, you don’t need to spray, oil, or butter the pan, as bacon cooks in its own fat. Stay nearby when you’re cooking bacon and flip it with a fork before you think it’s cooked to your liking on the first side. The second side doesn’t take nearly as long, so now is not the time to get stuck in a conversation with your roommate or run to the bathroom. Tell me them shut up. Do the pee dance. Keep your eyes on the prize, babes. You will not abandon your post. Right before you think your bacon is done, take it off, as it will continue to cook even off the heat. I like my bacon crisp with a few rubbery knobs. Cut the bacon in half and put aside.

Next, very carefully crack the egg into the bacon grease. If you don’t have anything to cover your arms, it might be a better idea to crack it into a bowl and transfer that into the pan. While the egg cooks put take out your bread and put the bacon, tomatoes, spinach, and salmon on top. Flip the egg, and when that is done add it to the delicious pile of food and bring the pieces together. Hold on taste buds. Cool your jets stomach.

Now grab your tin can (and yes, it has to be tin or metal or glass, but not plastic, unless you want to be running to the ER with a burn) and carefully pour the excess bacon grease into it. Pouring this stuff down the sink leads to clogged drains. Let it cool and after you’re done eating throw the can away (unless you’re cool and save your bacon fat, in which case you’re already a pro and this is all “haaa-durrr” information”)

Now that your sandwich has had a little bit of time to settle, and the egg has cooled down, slice it in half, plate it, and try to not inhale it. Savor.

Peel Away ❤

Jocellyn

Checking Back In

Sorry for my unannounced hiatus from the blogging world. Last Sunday through Wednesday I was house sitting for a professor and watching his 2 cats and 1 dog. I had full ambitions of blogging, photographing, and being super productive. Most of the days were rainy with come-and-go clouds, so those plans were traded in for relaxation, Netflix, and lots of Redbox. I watched Apollo 18 (cannot say I’ll ever feel the same way about rocks again), Bucky Larson (I have cheesy guy humor when it comes to movies and I’m proud of it), and We Need to Talk About Kevin (this furthered my reason for not wanting kids, lest I push out the son/daughter of Satan). I got hooked on Breaking Bad and watched 10 episodes of Pretty Little Liars in one day, and I must admit it is my new favorite show.

Employed, academic, tied down, go-go-go Jocellyn from 2 months back would have stuck her nose up at such sloth behavior. Jocellyn right now is admitting the week of laziness was needed and a-okay. I’ve been dealing with some friend business that has been making me sad, but the time to just chill and veg out has helped me realize the situation I’m in, that I do have other great friends and I’m not alone in this tiny city, even though I’ve felt that way for most of the month. I must include a personal shout out to miss Laura P. for letting me call her through the blubbering and sputtering; decade long friendship is pretty awesome.  I dealt with some anxiety (forgot how much that sucked), feelings of uncertainty, and after this past weekend I’m feeling a lot better about where I am and more sure of where I want to be these next few weeks, which leads me to my next endeavor.

One thing I need to do is start (okay, okay, for the millionth time) working out again. I’ve built a workout schedule that centers around the areas I want to work on—booty and abs, baby, booty and abs. I spent several afternoons searching Youtube videos to find the “personalities” I wanted to follow. There are some people that are great to watch, but the type of workouts they employ are either too intense or repetitive for my body.  I’ve also decided I’m going to pick up light running again. Last summer I was into it, but not doing it consistently enough and thus getting injured. Plus, I was concerned it was hurting my yoga practice. Well, it has been a year of no running and I’m only a few centimeters closer to getting into lotus , so I figure a bit of cardio isn’t going to hurt me. I’m going to be running 1 mile a day 5-6 days a week. Last summer I was running around 3-3.5 miles at a time. However, I was only making it out once and week and, as stated above, haphazardly. So now I’ll be running less distance at once, still getting in some cardio, but covering more distance per week. There is a track at the local high school, so I’ll be off the concrete and it’ll be a nice morning routine where I can be alone and, as the yogis say, set an intention for the day. I’m figuring once my shins have gotten accustomed to the running, I can start working on sprints, and maybe even dedicate one day to doing hills (lord only knows Burlington has enough of those!)  1 mile doesn’t seem that exciting or monumental, but I’ve come to accept that right now in my life I’m not a 5k girl, nor do I want to be one.

My break from reality was unexpected and highly needed, but I’m excited to be back with you all.

Peel away this weekend and start Monday off fresh and new ❤

Jocellyn