Fully two years later, I’m still here — and slightly pained to see how relevant my last post still is. (Really, America? C’mon.) But enough of that. How are you, my lovely 98 followers? How’s life? What’s the last thing you baked? How long has it been since you’ve eaten pie?
If it’s been less than a few hours, it’s OK. This is a safe place. We don’t judge here.
As for me … I’m doing better. I finally admitted to myself that I have depression and anxiety, and got my butt on (four separate) medications. That kicked my brain in the right places and brought on a bunch of good, healthy changes. I found a new job that I really love, and ran a half marathon, and started getting along better with my family, and got a 97% match with a guy on OKCupid who I have now been happily dating for … let’s see … a month and twelve days, officially.
You see the kind of difference these brain pills can make? The commercials aren’t lying. Holy Moses, do I feel better.
That whole brain chemistry situation is a major reason I stopped blogging, because, uh, I wasn’t cooking. I know. Gasp, faint. I lost my appetite for over a year. It wasn’t pretty. I could be persuaded to eat a turkey sandwich here or there, or a piece of toast and a mandarin orange for dinner, but making mayonnaise or chicken broth or mozzarella cheese from scratch, as I have been wont to do? Fuhgeddaboutit.
So what does a food blogger do when she doesn’t eat?
Drop off the radar for two years, apparently. Sorry about that. A better person would have found a way to blog through it all — “12 Spins on the Classic Turkey Sandwich That Will Blow Your Mind,” or something. But I am not a better person. I’m me. And you lovely 98 people, for some reason, have chosen to stick with me through the silence.
So thank you for that. I have been cooking again, and I will reward your patience by resurrecting this blog at some point. It might take me awhile. It’s not a great time of year for natural lighting or seasonal produce, and truth be told, I’m still testing the limits of my new and improved appetite.
But I have been eating, and I think that’s a great first step. Onward and upward!
If you want a sneak peek into my fridge, here’s what’s been on the menu this week:
Spicy Chicken Sweet Potato Meal Prep Magic Bowls from Pinch of Yum. Does even this recipe look like too much work? Then don’t dice anything — toss the chicken breasts whole with olive oil and storebought Cajun seasoning. Bake the sweet potatoes whole. Get pre-cut broccoli segments from the store. Make it easy for yourself.
Honey Ginger Tofu & Veggie Stir Fry from Pinch of Yum. I used baby carrots cut up into segments, plus a container of snow peas from the produce section. Easy-peasy.
And coming up next week …
Crockpot Chicken Wild Rice Soup from (yes) Pinch of Yum. With maybe sliiiiiightly less butter, because I’m a spoilsport like that.
Vegetarian Meatballs with Apricot Barbecue Sauce from an old church cookbook I have. The barbecue sauce is ta die fer, as the Pioneer Woman would say. This is one of my favorite comfort foods. I can’t wait.
Until next time!
~ Sonya Sombra