New Year’s Resolution

Every year, the author Neil Gaiman posts a New Year’s message to his blog.  Here is this year’s message:

…for this year, my wish for each of us is small and very simple.
And it’s this.
I hope that in this year to come, you make mistakes.
Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re Doing Something.
So that’s my wish for you, and all of us, and my wish for myself. Make New Mistakes. Make glorious, amazing mistakes. Make mistakes nobody’s ever made before. Don’t freeze, don’t stop, don’t worry that it isn’t good enough, or it isn’t perfect, whatever it is: art, or love, or work or family or life.
Whatever it is you’re scared of doing, Do it.
Make your mistakes, next year and forever.

Oh, how I needed to hear that this year.

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Fashion

I’ve been collecting articles and ideas as I go forward to build my new wardrobe:

Stylish Dressing with a Small Summer Wardrobe
Add Classic Style to the Small Wardrobe
Wardrobe Clusters; Your Way to Affordable Fashion

How to Dress Like Anthropologie
How to Dress Like J. Crew

Things to Remember
The rules of threes:

  • Every item you buy should be able to be worn three different ways.
  • When designing an outfit, go for the three piece rule: top, bottom and a third piece like a scarf, cardigan, or jacket.  It makes you look more put together.
  • Wear three pieces of jewelery or fewer; avoid matching sets. A bold accessory can be your third piece.
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At What Price Beauty?

I really enjoyed my style consult, but I’m of two minds about how much those sorts of things cost. I had lunch with a friend last week who mentioned that she had done a wardrobe consultation with a (different) style consultant. To have the woman come out and go through her closet with her cost $500. Then, they went shopping together, for which the consultant charged $100 an hour. After two hours, my friend had 17 new pieces for her wardrobe, and she was thrilled because she only paid $330 for all of them (the consultant specializes in bargain shopping). But I couldn’t help doing the math and realizing that she’d actually paid $1,030 for those 17 pieces in the end.

I didn’t pay anywhere near that much. I got a Groupon for my service, which made it half off the regular price. I feel like I got my money’s worth for what I paid. But I’m not sure how I would feel if I had paid full price for the same service.

Interestingly, my consultant and I talked for a few minutes at the end about how people ask us both if we really get paid for what we do. I know graphic artists and photographers, and they have each complained of amateurs who believe they can design fliers or take pictures and that they don’t need to hire a professional. I’ve even been at the receiving end of that myself, feeling the need to convince people that they need professional copy writing.

It’s an interesting conundrum. Clearly I felt that I needed professional direction to feel like I was dressing my best, but how do you put a price on that kind of service?

Anyone can color their own hair at home, but it’s almost always going to look better when a professional does it. Anyone can build a web site these days, but it will look like an amateur job unless you hire a professional.

Everyone has to buy clothes and get dressed every day, and hiring someone to help you do that and look your best is certainly a luxury. So, I’m glad I found a way to indulge this long-held desire on deep discount, but in the same way I would be loathe to pay $200 for a pair of jeans, when I can get a pair for $20, I’m not sure I would be willing to pay full price for the service.

I will, however, be collecting free resources for dressing your best and sharing some of the tips I learned. Stay tuned!

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Weight-Loss Update

As I mentioned (a while ago), I bought myself a consultation with a stylist as a present and a reward for working towards my pre-pregnancy weight.

I had my style consult on Saturday, and when I weighed in on Thursday, I was only four pounds over my pre-pregnancy weight. I think that’s a major accomplishment, considering it’s only been four months since my little one was born, and most of what I’ve read says to give yourself a full nine months to get the weight off, even if you’re breastfeeding.

I feel good about this, and the way it’s happening, too. I eat toast slathered with real butter many mornings for breakfast. I have a small bowl of full-fat ice cream for dessert. Will I be able to keep that up and still lose weight once I stop breastfeeding? I don’t know, but that’s a question for later. For now, paying attention to my portion sizes, trying to eat more fruits and veggies, and getting out to exercise a couple of times a week is working for me.

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Should Morbidly Obese Children be Removed from Their Parents?

Discussion of an article published in the Journal of the American Medical Association has been making the rounds on the Internet, but what do you think: should dangerously obese children be removed from their parents’ custody?

It’s a compelling argument. The article I’ve linked above lists several instances where obesity directly led to the death of a child. And governments already remove children from families for other food-related problems, namely lack of food.

But I imagine, in most cases, these children are not being willfully neglected or abused. These parents do not set out to harm their children the way an adult who beats a child or purposefully withholds food does. I would assume that the vast majority of children who are morbidly obese are that way because they are eating the food their parents provide, which is probably the best they can provide: cheap, plentiful junk food.

To my way of thinking, before the government starts condemning parents for the obesity epidemic in children, it should take a good hard look at the policies it espouses that make this not only possible but almost a foregone conclusion in some cases.

Because of the way the Farm Bill is set up, our government subsidizes corn syrup. Sugar has a lobby. Dairy has a lobby. Beef has a lobby. Vegetables and fruit do not, and subsequently, they get little or no subsidies.

I read recently, for example, that the WIC packages now contain one kind of fresh vegetable: carrots. Why? Because the carrot people formed a lobby. WIC packages are supposed to help provide vital nutrition to pregnant women, infants and children, but even now, the only fresh produce they include is carrots.

There is much talk about “food deserts” in inner cities, but I guarantee you that if things like fresh apples, carrots, and broccoli were less expensive than Doritos and Twinkies, they would find their way into the convenience stores that feed our inner cities. If the corn in the Doritos and the corn syrup in the Twinkies wasn’t so heavily subsidized by our government, they might be.

I am all for educating people and for some sort of intervention when a child becomes dangerously obese. But I also think that if our government wants to help this problem, they should take something like the physicians’ oath: “First, do no harm…”

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Weighing In

It’s a ritual when you’re a Weight Watchers member: the weekly weigh in. You stand on a scale and an employee records your weight in your little booklet, and that one little action can make or break your day, if not your whole week.

It’s funny how much importance we attach to that number. I’ve spent years trying to distance my self-worth from the number on the scale, but the reality is that it’s the simplest and most accurate way to judge a weight-loss effort whether that effort is being undertaken for health, vanity, sanity, or some combination of the three.

Last week I was up a fraction of a pound. Really, hardly a gain at all—but not a loss. And while I rationalized it, tried to identify what I could do differently, and told myself it wasn’t a big deal, it colored how I felt for the rest of the day.

Today, I was down 2.6 pounds and it’s like those pounds were literally lifted from my shoulders. It’s validation. It’s success. It’s a heady feeling. And yet, I think it’s one I need to be wary of as much as its opposite.

The truth is that negative numbers are what I want to see each week, for health reasons and emotional ones, but I don’t want to get too tied up in basing my feelings on the numbers on that scale. They’re just numbers. And if I feel like I’ve had a good week, then they don’t really mean a thing.

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Formation of a Foodie

Just an FYI: all my food posts are moving to my new website, Formation of a Foodie.

The name comes from the name of one of my food columns in the magazine, and I’m hoping it will be something of a “professional” website for me.

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Foodie: Spinach Gratin

Mmm… This is my new favorite way to cook spinach. It’s adapted from Julia’s Mastering the Art of French Cooking and it’s much lower in calories/points than you might expect.

The original recipe called for three pounds of spinach, but I only had a pound and a half—and it’s a lucky thing, because that much just barely fit in my largest pot!

So this recipe has been halved, resulting in four servings; you could easily double it back to the original.

Wilt 1 1/2 pounds fresh spinach, washed and de-stemmed as necessary, in a large pot. Transfer the cooked spinach immediately to a colander and submerge in cold water to stop the cooking. Squeeze out all the water and chop the spinach if necessary. You should end up with about a cup and a half of cooked spinach.

Melt a tablespoon of butter in the pot and add the spinach back in. Cook for about 10 minutes until all the liquid has evaporated. Add 1 tablespoon of flour and stir into the spinach. Add about 2/3 of a cup of stock (or cream if you want to guild the lily) and allow it to cook into the spinach until all the liquid is gone. I also added a splash (less than 1/4 of a cup) of fat free half and half for creaminess, but it doesn’t really need it.

Stir in 1/4 cup shredded Swiss cheese into the hot spinach and transfer to a baking dish that has been sprayed with cooking spray. Top the spinach with another 1/4 cup shredded Swiss cheese and about 1/2 a cup of breadcrumbs. Bake at 375 degrees for 20 to 30 minutes, or until the cheese and breadcrumbs are golden brown.

DEVOUR, because it’s really amazing. We served ours with eggs over easy and whole wheat rolls, which was just right with some really great cherries for dessert.

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Foodie: CSA Week No. 1!

The Bean and I went and picked up our first CSA box from Isabelle Farm this week, and I couldn’t be more excited.  Already we’re getting veggies that I’m not super familiar with so we can try new things.

Our box this week included baby lettuce, spinach, Swiss chard, radishes, baby turnips with their greens and garlic scapes! So far we’ve only tried the lettuce and the turnips, but I’ve got a whole menu planned for the week to feature everything, including braised radishes and garlic scape pesto.

My salad spinner overfloweth with a beautiful baby lettuce mix. I plan to just feature this beauty in salads this week. The first was a curry chicken salad; I adapted the recipe from one I saw in SELF magazine.

  • 2oz cooked chicken
  • 1 T plain yogurt
  • 1 tsp curry powder
  • 1/4 C red grapes, halved
  • 1 T cashews, chopped

Mix it all together and serve in a pita or over greens.

Then, last night, we had our baby turnips with carrots and onions in a mustard sauce, with a recipe adapted from Mark Bittman’s How to Cook Everything:

turnips

Start with a pound and a half of vegetables. Because I only had about half a pound of turnips, I added a couple of carrots and a sweet onion. Trim the veggies to a uniform size, about the size of a radish. Heat 2 tablespoons of olive oil in a pan large enough to hold the vegetables in a single layer. Cook, stirring once, for about 10 minutes.

Add a cup of stock or enough to cover the vegetables and cook for 20 to 30 minutes. Add 2 tablespoons of Dijon mustard and stir until it dissolves into the sauce. Garnish with parsley.

More photos and recipes to follow!

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A New Life

On Friday, my daughter turned six weeks old and I had my first postnatal checkup, which I passed with flying colors.

On Saturday, I went to my first Weight Watchers meeting in about six years.

I’m posting about this because one of the reasons Weight Watchers worked for me the first time is the accountability.  Too often I’ve decided to do something—diet, exercise plan, whatever—and given up after a few days or weeks, and it was easy to quit because no one else knew.

I thought about what I wanted to do for a long time.  I had success with Weight Watchers the first time I did it, and they have a special program for nursing mothers.  I trust that the program is based on real science.  And this time, I’m going to do it my own way.

A lot of the recipes, branded foods and “tricks” some people rely on with the program involve a lot of processed foods, sugar substitutes, fat substitutes and other foods I’ve cut out of my diet.  I’m not going back to that kind of dieting.  I’m going to eat real butter, real ice cream, real sugar, real bread, real cheese, etc. because that is how I want to live the rest of my life.

Anyway, so far so good.  My previously stated goals still stand. And I’m feeling good with my decision.

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