Category Archives: life management
Today’s episode of Danseur Ignoble is brought to you by the famous palindrome, “A MAN, A PLAN, A CANAL: PANAMA.” Which, to be fair, only works properly if you don’t consider the punctuation when reversing it, in which case you’d get “.AMANAP :LANAC A ,NALP A ,NAM A” thus utterly defeating the entire point of palindromes in the first place. Also, full disclosure: at the moment, as far as I know, there isn’t a canal in my plan.
I wrote recently about how planning to eat is a good idea, and how the #dancerlife can make that challenging, etc.
Anyway, now that the season is looming into sight (OH LORD, MAKE HASTE TO HELP US, etc) and I’ve done the fun part of being a responsible adult danseur (New tights! New shoes! New … dance belts. Yeah, well, it can’t all be that exciting.), I’m on to doing the hard part.
Or, well, the part that’s hard for me.
Which is planning.
Anyway, in the spirit of continuing to explore the vagaries of #dancerlife in ways that might potentially be useful to other people, today we’ll take a brief look at my planning process (HA! I’m not sure it qualifies as a process, tbh.)
I find it really helpful to create a broad visual guide to my week: a kind of general picture of how things are likely to look, knowing that they’re going to be different sometimes. Because I’ll take 6,000,000 years to finish it if I try to do it by hand, I typically just create a table in Google Docs.
Here, for your edification, is a screenshot of said table as it currently stands:
My teaching schedule (thus far) includes Monday evenings (useful, since my teaching job is more or less halfway between home and Lexington) and Wednesday evenings, and my Wednesday class is late enough to allow me to take an extra class in Lexington on Wednesday evening.
I’m deeply grateful that I won’t be trying to jet out to Frankfort to teach at 5:15, or 5:30, after rehearsal. Yes, it bought me some time to play around in the studio, but it also made it really hard to figure out when I to eat dinner.
Though I’m not sure yet whether this strategy will work, my current plan for Wednesday is to eat a reasonably substantial meal between Rehearsal Block B and Evening Class, then a snack/mini-meal on the way home from teaching. That should prevent me from wanting to murder anyone in the interval.
I might(???) be teaching on Friday evening, though if I’m not I plan to take an extra class then as well. Might as well make the most of my time, and I have plenty to learn as a dancer, soooooooooo………..
I have literally no idea what Theater Week for our first production will look like, nor whether the Nutcracker run will in any way resemble its usual self, so I’m not even going to try to make a draft plan for Theater Week right now.
TBH, half the time, no matter how well I plan, Theater Week turns into “All You Can Eat Pizza Week” anyway (work is irrelevant, as one inevitably just has to tap a sub, or in my case, possibly several).
I think our company schedule is a little different this year (I seem to recall that our morning break is now 15 mins, which probably means we’ll take lunch at 1:30 instead of 1, or something) but not so much so that it’ll drive a train right through this schedule, which is only a rough draft anyway.
If you find yourself thinking, “Yes, fine–you’ve written all these words, and you’ve still told us NOTHING about your planning process,” you’re absolutely correct, and I apologize.
So here’s how the process itself works:
Really first, before I actually begin planning, I look at my various schedules from various places and try to make them make sense in my head and generally develop a headache.
Officially First, I realize I need to make a visual depiction of my typical week, so I begin by making a table on a blank document.
At first, my blank document includes:
- 7 columns: one for each day of the week.
- 4 rows: one for each more-or-less arbitrary division in my day (I don’t like to use an hour-by-hour schema at this stage; I get too hung up on how things don’t line up visually the way I want them to).
Then I realize that I need a header row for days of the week, so I add that, and probably a label column so I can label the different sections of the day, so I add that too and spend a few minutes dithering over what I want to call the different parts of my day.
Once those rows and columns are in place, I start copying data into the individual cells for my company day, then by data for classes other than company class, then data for my teaching job(s).
At some point in this process, I realize I want color blocks to help me visualize my week without reading, so I start adding those. And then once the color blocks start coming together, I realize that a visual breaks for lunch would probably help, so I add a row (columns merged, text aligned center-center) for that. And, hey! It does help!
I briefly decide that I need a separate row for my potential second teaching job, so I add one. Then I change my mind, since adding the row in question will make the whole schedule less meaningful visually, and I remove that row and decide that I’ll just add a note at the top of each work cell (and probably make them different colors if I teach at more than one place).
For now, since I’m not 100% sure I’ll have an extra teaching gig, I’ve filled in the space it would occupy with question marks (???). It could take place on Thursday instead of Friday, but Friday seems more likely, and so the overall shape of the week in this draft is settled.
Then I realize I’m going to need another visual break between the end of the company day and … everything else, even though I technically consider additional classes part of company life. So I add one of those, formatted just like the lunch break, and label it accordingly.
The line for breakfast was kind of an afterthought. I actually thought about leaving it out: I mean, I actually do tend to eat breakfast every day, because when I don’t, I’m typically unfit for human company until I do eat something. But I liked what it brought to the table visually, and in all honesty, it’s useful in helping me imagine how I need to use my time.
Which, for me, is the whole point of doing this.
What this little visual layout really does is help me stop myself overcommitting.
Without it, I tend to imagine all of the time that I’m not actively in the studio either dancing or teaching as “free” and thus available for teaching or whatever, or even just doing side projects. And then, unsurprisingly, I wind up burning myself out.
There will always be seasons (NUTCRACKER) in a dancer’s life in which a little burnout (NUTCRACKER) is more or less inevitable (N U T C R A C K E R!!!!).
That’s why we have breaks in our company calendars. We need that time to literally rest, so our minds and bodies can recover from the strain of long days rehearsing and performing (and living on pizza because we’re artists and thus broke).
Last year, I overcommitted myself, and wound up creating a situation in which I wasn’t eating well enough or resting enough during rehearsal weeks, so by the time performance runs ended, I was not simply cooked, but overcooked. I did finish the year a better and stronger dancer than I began it, but I could’ve made more progress if I’d just taken slightly better care of myself.
Likewise, just as it is with our hearts and minds, we can only take more out of our bodies than we put back for so long. If my goal is to have staying power as a dancer, I need to take care of my instrument. Part of that is feeding it well and giving it enough rest to make up for the crazy demands I place on it.
Nobody pursues a career in dance because it’s easy: if you think it’s going to be easy, you’ll either drop out before you get anywhere near a career, or you’ll realize how wrong you were and embrace the challenge.
That doesn’t mean, however, that we have to make it harder for ourselves.
And one of the best ways to prevent making it harder for ourselves, of course, is to plan. And while I try not to overuse this phrase, I am sufficiently bad at planning on the whole that I want to say, “If I can do this, you probably can, too.”
PS: my decision to arrange my schedule Sunday-Saturday is a purely pragmatic one. That way, since my company week runs Tuesday-Saturday, my least-scheduled days are grouped together, which I find visually useful. You should organize your week in whatever way works best for you.
(You can find Part 1 here.)
Last month, I attended a really great Zoom workshop with Becky Lindberg Schroeder on nutrition for dancers and realized that I’ve been doing a few really important things wrong. Part 1 of this series covers some of the important insights that came out of that workshop, but I’ll review them in brief so you don’t have to go back and read the whole thing if you’re not feeling it:
- Eat more
- Eat more often
- Eat a snack
- Eat some d%$#n carbs for breakfast
- MAKE A PLAN (but keep it flexible)
My blood sugar skews low, with overnight fasting levels around 70 (the “normal” fasting range is 80-100). This means that, for me, including a mix of faster-burning carbs and slower-burning carbs (along with some protein and fat) in the morning fuel mix is a really good idea.
I really liked Becky’s suggestion for planning: write out a basic picture of your daily schedule by hand, so you can see where you might need to add some fuel to the tank, then plan accordingly.
Step 1: Plan When To Eat
If you’re in a sedentary job, you can probably get away with eating three times a day or so. If you’re a dancer, though, there are sound arguments to be made in favor of eating every 3-4 hours: not huge meals every time, but just enough to keep the engine ticking over smoothly. (If you’re someone who straddles both worlds, with school during the day or a 9-5 desk job and a busy class/rehearsal schedule, a hybrid approach might work.)
My first step was to sketch out a loose version of my schedule and then plug in little notes to tell myself when to eat. I put boxes around them because I’m a pretty visual thinker and I find it helpful to make them stand out.
It’s worth mentioning that as dancers, we often have quite different schedules during regular rehearsal weeks and during Theater Weeks.
Since Theater Weeks comprise a whole different animal, and also because I’m not even sure what they’ll look like this year, I’ll give them their own post later on. For now, here’s a rough sketch of my typical schedule during a normal week:
Even though my days are still a little vague after 3:30 PM, since I don’t actually know for sure yet at what times I’ll be teaching, writing out my schedule helped me understand how long some of its blocks are.
Like, if I don’t eat a snack between breakfast (which I try to eat around 9 AM, but occasionally eat earlier) and lunch (which nominally happens a little after 1 PM, but sometimes gets bumped later), I’m pushing my luck in terms of keeping myself adequately fueled.
It makes more sense to actually eat a snack during the break between class and rehearsal. That way, I can keep my blood sugar a bit steadier, and won’t want to murder someone by the end of the first rehearsal block of the day. Or, well … I probably won’t want to murder someone. Or at any rate I won’t want to murder someone simply because my blood sugar is low.
Likewise, if I don’t eat something between the end of the second rehearsal block and the various things I do after rehearsal, I should really not be surprised if I can barely function when I’m done with my evening stuff.
Last year I was teaching until 8:15 PM some 40 minutes from my work-week home a couple nights a week.
And yet, for some reason, I suffered under the delusion that it was a good idea to wait until I got home to eat.
WHAT THE ACTUAL HECK, FRIENDOS.
Basically, that meant finishing rehearsal between 3 and 3:30 PM, driving to my teaching job, then teaching for like four hours, then driving home without passing out, then somehow eating something actually worthwhile, at like 9:30 at night, when I just wanted to lie down and read.
That, needless to say, was not a good plan. All too often, it devolved into, “I’m picking up a $5 Hot-N-Ready so I won’t wrap my car around a tree.”
My schedule this year will be a little different, but my typical day will still be pretty long. I’ll be doing strength training and taking evening class on days that I don’t teach, so most of the time my working day will end around 7 PM.
So, in terms of when to eat, my basic (flexible) plan includes breakfast around 9 AM, a snack around 11:30 AM, lunch around 1 PM, another snack somewhere between 3:30 PM and 4 PM, and possibly another around 7 PM, if my day’s going to run later than that. I’ll eat dinner either when I get home or on the way home.
Step 2: Plan What To Eat
Now that I’ve figured out when to eat, it makes sense to put some thought into what to eat–that is, the specifics.
Last year, I had decent success with breakfast smoothies that included some pasteurized egg whites for protein, but in retrospect they could’ve used more calories, really any fat, and probably also some toast or something to add some slower-burning carbs.
I also had reasonable success with PBJs made with natural chunky peanut butter on multigrain & flax toast, though one of those by itself isn’t quite enough. Two might work.
Greek yogurt with fruit and generic Grape Nuts was … somewhere in the middle. It might’ve worked better if I used full-fat yogurt, which would’ve raised the overall calorie count and helped breakfast burn off more slowly. Even then, though, it takes a LOT of that particular dish to equal the caloric burn of morning class alone, let alone morning class plus the first rehearsal block.
I did not have much success with the, “Oh crap, I spent too much time reading, guess I’ll shove an apple and a granola bar into my face” breakfast. The last 30-45 mins of the first rehearsal block were uniformly brutal on those days, especially if my snack selection was, “Oh, look, another apple.”
Don’t get me wrong–I love apples. Apples are a perfect, portable, essentially waste-free snack food. They just aren’t built to keep you afloat by themselves when you’re burning as much energy as ballet requires. Plus, eating one can take a while.
So breakfast for this coming season is probably not going to be just smoothies or just apples.
I didn’t help anything by shifting my lunch plan towards “even more yogurt,” or “heck it, I’ll just eat some granola bars” because I got tired of trying to scarf down entire huge salads in 30 minutes (and also of carrying huge salads around with me).
In retrospect, the best solution I found for lunch was chicken salad with almonds and cranberries that I got in little puck-sized packages from ALDI, and something along those lines is probably a solid option. The packaging was recyclable, so I wasn’t left with a lot of dishes I didn’t want to wash–but since the same stuff is available in a larger package (also recyclable), I might just get those. They can be kept cold in a lunch bag small enough to go inside my dance bag and combined with nonperishable wraps to make an easy-to-eat lunch with a decent nutritional profile.
I might also try bringing prepared smoothies as a side dish–I have neat little zipper pouches that let you make smoothies and freeze them in portable portions (that then double as ice blocks!), or maybe I’ll just pack them in freezable plastic screw-top jars, which are easier to clean (glass jars are out–I’m not careful enough with my lunch bag for that!).
Hummus, previously a frequent main dish for lunch, will stay on as a side dish. I’ll add some pretzels to go with it.
For snacks, apples, protein bars, granola bars, and trail mix will continue to play featured roles, and I’ll probably relax my admittedly-obsessive rules about sugar a bit, which will greatly expand the options.
I’ll also probably keep applesauce packets in the mix, especially for days when my blood sugar does tank (because I’m not a perfect planner, or even a good planner–I’m a barely-adequate planner, and I am guaranteed to get it wrong sometimes).
Becky Lindberg pointed out that protein bars, even the inexpensive ones, can be really useful for dancers: they’re concentrated sources of protein and calories, and easy to eat when you need to stay fueled up but don’t have time for a meal.
My gigantic salads will probably move to the dinner slot. They’re filling, easy to prepare, and easy to round out with the addition of some kind of protein and some slower-burning carbs.
If I’m going to be working later than 7 PM, I won’t make the mistake of thinking I can wait until I get home to eat. I’ll either figure out a fairly-substantial meal that keeps well all day and can be eaten in the car or accept that working late might sometimes mean hitting a drive-thru for dinner, which in turn means choosing something that’s inexpensive but nutritionally decent.
I’m lucky in that I don’t actually have to worry about salt intake–or, rather, I have to worry about it in the opposite of the usual way. I sweat like crazy and lose a lot of salt in my sweat, so the challenge for me is taking in enough salt (and electrolytes in general) to replace what I lose in class and rehearsal. That means quite a few of Subway’s options are possibilities, since you can trick them out with all the vegetables and keep things fairly healthful.
Step 3: When Your Body Says Eat, Maybe Listen?
Possibly the biggest mistake I made last year was just plain not eating enough.
I would find that I was hungry at 10 PM and dismiss it as boredom rather than hunger, when in fact, after reviewing my eating habits over the course of the season, I often had every right to be hungry.
A lot of the time, I just plain wasn’t eating enough. I was legitimately hungry at 10 PM. I probably wouldn’t have been if I’d eaten enough in the first place, but I plan to make a habit of accepting the reality that the physical demands of my schedule are such that sometimes a 10 PM snack is a good idea.
Anyway, that’s the outline of the plan. I’ll cover the details and the Theater Week version in coming posts, but for now, I’m going to go eat something!
…Which. That title maybe sounds wrong, sorry. It’s NOT that kind of post, I promise o.O’
Because Golden Retriever Time (see: ADHD), I for some reason decided that it would be a grand idea to launch a new post series with a sub-series right before teaching a workshop as part of this year’s online PlayThink festival.
YOU GUYS. What is WRONG with me.
Anyway, as such, and also because either my allergies have swung into overdrive or possibly I’m coming down with a sinus infection, here’s a couple of quick thoughts until I get my head back together enough to write #Dancerlife: Food: Part 2.
Thought The First
For some reason, lately I’ve been on a vegetarian hotdog adventure. This week, I ordered ALDI’s Earth Grown Jumbo Vegetarian Hotdogs … and they’re actually quite good.
Given that I like ALDI’s stuff in general, I shouldn’t be even a little bit surprised, but here we are.
Downside: you only get 5 in a package (because they are, in fact, JUMBO).
Upside: they’re quite tasty with ketchup on a slice of multigrain toast*, which is how I normally eat hotdogs anyway.
Sadly, I haven’t bothered taking a picture of them, because I keep cooking them when I’m too hungry to bother, because I keep forgetting to eat. >.< But they’re hefty (dare I say, beefy?) veggiedoggos that look very much like a typical jumbo hotdog, so use your imagination and you’ll probably get close enough.
*If you have a toaster and your toaster has a bagel mode, I recommend this setting when toasting bread for hotdogs. It only toasts one side, so the other side remains flexible. If you don’t have a toaster, or if you’re less lazy and want something that tastes even better, you can lightly coat a pan with butter or olive-oil and crisp up just one side of your bread.
This way, the toasted side (which goes on the “inside”) doesn’t soak up all your condiments, and the un-toasted side stays flexible, so your bread doesn’t crack, but instead cradles your hotdog like a … cradle. IDK. I’m not feeling well, so I’m just not even trying ^-^’
Thought The Second
I had one, but I literally cannot remember what it was. I’m seriously considering just crawling back into bed now that my class and D’s class are done o_o
But then I’d actually have to stand up and move myself (and, let’s be honest, my computer, because I might sleep for a while, but then I’d probably want to play Sims 4 or something).
Upfront disclaimer/disclosure thing: I am definitely not a nutritionist, as you’ll probably realize if you read the rest of this post, which is mostly about stupid food-related mistakes I made last season. This post is not intended to diagnose or treat any medical condition, nor should it be taken as advice, unless the advice is: If you have questions about feeding yourself as a dancer, maybe go ask someone who really knows their stuff.
I’ve written about food before. Probably a lot. I like food, though I struggle with food sometimes. I also generally quite like eating.
- Except, apparently, when I don’t. I’ve recently experienced a baffling lack of interest in food itself: I’ve been in this place in which I would be perfectly content to live on peanut butter and jelly sandwiches, or really whatever requires the least thought or effort, day in and day out.
On the whole, I’ve felt like I’ve had a pretty good grasp of basic nutritional science (hard to get through a Bachelor’s of Science degree that includes Anatomy & Physiology without understanding at least a bit).
I’m sufficiently equipped that I mostly manage to steer clear of trends based on junk science or poor data and to regard with equanimity the ones that might, in terms of their originators’ ideas about science, be based on shaky logic, but which still work well for people in practice because they’re motivating in whatever way and manage to get the various nutrients in.
What I haven’t had, as I discovered over the 2019-2020 ballet season, was the slightest shade of an idea as to how to actually feed myself for performance while dancing 30 hours per week, teaching about six hours per week, and driving an extra 80-90 minutes per day 2-3 days per week between those two gigs.
This was especially difficult on days when I left my teaching job at 8:30 PM and didn’t arrive home until after 9, chronically underfed (though I usually didn’t realize that) and with little time to eat, shower, prepare food for the next day, and wind down before I had to be asleep.
To a great extent, this was my own darned fault.
I extrapolated as follows:
- P1: I have a fairly sound working knowledge of basic nutritional science.
- P2: An awful lot of the nutritional advice I know how to find runs contrary to basic nutritional science.
- P3: I am broke and can’t afford to go see a nutritionist.
- Therefore, I should just stick with what I’m doing.
Or, well, something like that.
Yes, y’all, I am an idiot. Sometimes, anyway. Even often.
I think I also wasn’t sure who to ask: like, let’s be frank. Dancers are mostly paid what is known, in the technical language of economics, as “bupkis.” Or possibly “peanuts.” (In fact, since I have volunteered at events where one of the perks was free access to peanut-based trail mix, I can literally say that I’ve worked for peanuts. Hmmmm.)
Regardless, dancers be broke, and qualified nutritionists who have adequate knowledge of the nutritional requirements of full-time ballet dancers be … not cheap. (Nor should they be. They train for years to master their specialty, just like we do.)
So you had better believe that when I learned that LouBallet’s MindBodyBalance program was hosting a Zoom-based nutrition workshop with an actual qualified person who actually understood things about how to feed dancers, I jumped right on that enroll button.
Anyway, today, Becky Lindberg Schroeder of Lindberg Elite Nutrition (she’s also on Insta!) gave us a really solid talk, with time for discussion, about how to feed ourselves for performance as dancers.
Perhaps unsurprisingly, I realized I’d been going about things … well, not all wrong, but wrong enough.
The two most important things I’ve been doing were basically:
- Not eating enough
- Not eating often enough.
Somehow, I felt like I shouldn’t be eating during the 5-minute break between class and the beginning of rehearsal. I would usually surreptitiously scarf an apple, but I felt like I shouldn’t.
Honestly, I think I just noticed that few of my fellow dancers shoved a snack into their faces during that interval. Outside the studio, I’m fairly resistant to peer pressure, but life inside the ballet studio is different, especially as an apprentice who doesn’t feel super confident about his place in the company.
Now that I’m writing that “out loud,” of course, it seems kind of dumb.
You can’t stuff yourself with a huge breakfast before class if you want to get through class without, at best, being miserable or, at worst, puking … but if you eat a lighter breakfast at 8:30, by the time class is over at 11:30, it seems entirely reasonable to assume that you’re going need to top up your fuel tank.
If you try to hold out until lunch break at 1, you’re likely to be hangry before you get there. (Regarding which: yes. On days that I’ve failed to eat any kind of snack at all, I’ve usually been deeply hangry before lunch break rolled around.)
Becky’s suggestion that we eat every 3-4 hours made that all make sense. In fact, it makes so much sense that I’m now wondering how I failed to grasp it before. Then again, that’s why she’s a high-performance nutritionist, and I’m not.
Perhaps even more importantly, I don’t think I really understood the effects of chronically low blood sugar on both performance and body composition.
Becky showed us a diagram illustrating the point that the range in which the human body works best falls between 80 and 100. My fasting blood sugar is rarely higher than 70 (I forget what the units in question are right now, sorry). I’m impressed if it’s 72; the one time in my life it was as high as (GASP!) 74, I wondered if I’d randomly awakened and eaten something in the middle of the night and forgotten about it.
Anyway, <70 is low. The typical response that garners during a medical exam is basically, “Cool, no need to worry about diabetes!”
But it turns out that when your blood sugar level is low, your body really does burn muscle and hold onto fat. I kind of knew that: we’ve all heard of “starvation mode.” What I didn’t know was that your body doesn’t wait around for a couple of weeks before heading down that road.
So, in short, I probably wasn’t doing myself any favors by avoiding carbs in the morning.
This certainly explains why I’ve felt better on the rare morning that I impulsively threw a donut into the mix because I happened to stop for gas, or had to use ACTUAL SUGAR in my coffee because I ran out of stevia, or whatever.
If you’re starting with basically an empty tank, putting anything in it is going to help. It’s not like you’re body’s going to ignore fuel simply because it’s not Eleventy Octane Super Premium Ultra Plus, Now With Scrubbing Bubbles.
Your body, at that point, just wants ANYTHING. And if you don’t give it something, it’s going to assume that it should hold on to its emergency stores and tap the muscles instead.
That might also explain why basically surrendering to chronic disorganization, purchasing an immersion blender, and just making huge smoothies with some protein stuff (usually pasteurized eggs) and a handful of trail mix (peanuts and almonds … protein and fat in one happy little package) for breakfast and packing more of said trail mix to eat with lunch correlated with an unexpected drop in my body fat percentage.
Obviously, without a controlled experiment, causality is danged hard to determine–but in retrospect, it seems like maybe one way of accidentally starving myself was worse than the other. The one that gave me some carbs, protein, and fat, while still not ideal, was probably less bad.
I also made the mistake of thinking that my other frequent snack choice–inexpensive protein bars, because broke–was somehow … not good enough. Again, that seems silly now. The protein bars in question may be fairly processed (though they’re still mostly made of things that are recognizeable as food, albeit in small chunks), but they do the job of being quick and easy to eat when “quick and easy” are probably the most important criteria. You might have the best apple in the world, but if that’s all you’ve got, and you can’t finish it in 5 minutes, it’s not going to do the job.
Anyway, the most important takeaway for me was that I need to eat more, and to eat more often, than I did last season. Well, that, and to not eschew nutrition in bar form, because that’s often going to be my best bet.
My breakfasts, snacks, and lunches were uniformly underpowered last year (I’m not going to say “too small”), while my dinners were … spotty. I didn’t have time for a full meal between rehearsal and teaching, so by the time my classes let out, I was both incredibly hangry and in no position to drive for 40-50 minutes without eating.
Since I would, inevitably, have also run through the woefully-inadequate supply of food I had packed for the day, I typically resorted to drive-through dining, but usually (in an effort to reduce the artery-clogging effects of fast food) I’d get the smallest meal I could find.
Then I’d be mad at myself when I was starving at 10 PM, or wonder why I was so hungry at 1 AM that I woke up and couldn’t get back to sleep without eating something.
You guys. In retrospect, I’m really trying to figure out … like … how I didn’t figure it out -.-
Part of the problem was my tool set. Basically, I was whacking away with a hammer, mentally screaming, “Why is it so hard to saw through this log???!!!!” I kept focusing on how to eat better at dinner time, when I would’ve done better to just eat a little more and a little better across the whole day.
Anyway, one of Becky’s smart, actionable suggestions was to literally write out your daily schedule (not too obsessively: sometimes lunch break is at 12:53; sometimes we get really into rehearsal and at 1:30 Mr D looks up and goes “OMG, sorry, you guys! I haven’t given you a lunch break!”) and figure out how to feed yourself around it.
Which … oh, my G-d. That’s brilliant.
Becky’s presentation also introduced Team USA’s Athlete Plates–three useful visual guides to adjusting nutrition for the demands of your day. They’re less about telling you specifically what to eat than suggesting how to proportion your meals to keep yourself well-fueled. This is exactly the kind of information delivery I’ve been yearning for: visual, so you can use it at a glance, but with lots of deeper information readily available.
- You can find PDF guides to the Athlete Plates, along with lots of other great information about nutrition for athletes, on Team USA’s Nutrition page.
In short, I came away from this workshop with a much better sense of how I, a broke-ass dancer with ADHD and time-management challenges, can make a plan to keep myself well-fueled that actually fits into my life.
So that’ll be Part 2 of this post … because right now it’s dinner time, and I’m hungry.
Right now, I think it’s fairly safe to say that we’re all a bit lost in the woods; a little at sea.
Like, all of us. The whole planet.
We didn’t really know this thing was coming, and now it’s here.
You can prepare all you like for the possibility of some global … I guess disaster is the word; it’s not the word I want, but it’s the only one that to mind. It’s a slow-moving disaster, I guess.
Anyway, you can prepare all you like, but the reality of living in it—the experience of living in it—can’t be anticipated. You can have all the stuff you need to survive and enough to help your neighbors survive, but even that can’t mitigate the shock of the sudden and utter shift, the change when the thing finally comes.
We are, whether we realize it or not, creatures of habit. When we suddenly find ourselves obliged to upend the entire normal course of our days, we kind of derail a bit.
So that’s where I am: derailing a bit, but trying to learn how to drive my train without its track. Trying to figure out which way is up. Trying to orient towards the sun and get my feet under me.
You would think that as someone whose career is inherently cyclical, with long periods of down-time, I would be more okay with this than I am.
I certainly thought that. I was like, “Yeah, it sucks that our season is over early, and that we never got to do our closing show, but it’s only a month early, really, and we’re okay financially.”
But, really, I thrive on order and ritual, and apparently the ritual for changing gears into summer mode is the last show.
Likewise, “summer mode” usually means I still go to class. It’s easy for me to forget that the thing that keeps my brain on the level is the daily litany of movement. It’s a startling surprise to remember how easily and how quickly things begin to become unbalanced.
The first week of this, D and I were in the middle of finally replacing the Camry—originally with the Electric Jellybean, but since that didn’t work out (the battery wasn’t up to D’s commute), eventually with VW Jetta TDI. That made planning my days difficult for me, so I didn’t dive feet-first into the array of ballet classes available by streaming.
Between the mental stress of the Emerging New Normal and the lack of sufficient physical exercise, my sleep quality and quantity took a nosedive.
Because the rhythm of my day was just plain gone, I kept forgetting to take my Adderall. That meant my brain was … Less able to adjust, shall we say.
Over the past several days, I slowly realized that I was starting to slip, and that it was time to do something about it. I started taking a sleeping pill early each evening in hope of getting some solid sleep.
Last night, it finally worked. I slept until 9:30 today and woke up feeling … if not bright-eyed and bushy-tailed, at least, like, eyed and tailed. You know. Basically equipped to more or less function.
I remembered to make myself a cup of coffee: it’s become part of my morning ritual, and one that I enjoy. It helps my brain know that there’s a day happening and we’re going to go do the things. I remembered to take my Adderall.
I’m late getting started, but once I finish this coffee and this post I’m going to go take class … albeit, in my living room, and probably in socks. When I’m done with that, I’ll do my assignment for the company, because I’d like to still have a job when the current storm blows itself out.
I’m not going to sermonize or tell anyone how to handle this crisis. We’re all grieving, and grief is a deeply individual process.
Nor am I going to confidently assert that I’ve got this handled, now: I’ve only got this present moment handled, and if things start to derail again, I’m going to try to give myself in una poca de gracia, as the song says.
- The song, of course, is La Bamba, which arguably has nothing to do with any of this … Except doesn’t the line, “To dance the Bamba, it’s necessary to have a little grace,” rather beautifully describe how to cope with a sea-change like this one?
- Dancing, after all, is just falling and catching yourself, over and over, until it looks beautiful.
I’m going to remember the tools I’ve learned to use over the past few years. I’m going to:
- do two things
- grant myself grace
- take my Adderall
- and last, but not least, take class.
Going forward, I’m sure I’ll make some mistakes. That’s okay. We humans are makers of mistakes, but also makers of magic and music and beauty and art.
We’ll get through this, and we’ll find north again.
And until then, we’ll stay home and remember to wash our hands.
Oh, and since I wouldn’t be me without a little irreverent humor, here:
So, given the fact that you’re on the internets, chances are that you’ve heard about this whole COVID-19 thing.
Resource hoarding aside (I’m looking you, single dude who lives alone and who just bought 17 cases of toilet paper), the United States actually sense to be doing a sensible, public-spirited thing and closing a lot of things down for a bit in an attempt to reduce transmission of the virus.
And I’m all for that, but at the same time it’s kind of weird and surreal.
The company’s off for the next couple of weeks, and we have no idea what’s going to happen with our last show of the season right now (Cancelled? Postponed? Performed via livestream, in HAZMAT suits?).
We did class this morning and didn’t rehearse. Starting tomorrow, we’re technically on hiatus, though we’re trying to find out if we’ll have access to the studio so we can do class together.
I genuinely had never imagined this particular outcome. It’s a weird place to be. Not bad: just weird.
I guess we’ll figure it out, going forward, a bit at a time.
Meanwhile, my teaching job is moving to an online format that’s going to be … Interesting. I’m not at all certain how I’m going to make that work, given that my house is not danceable and my data plan is utter crap. But I’ll figure something out, anyway … If we have wifi at the studio, maybe they’ll let us look in and use it for streaming.
So that’s where we are in mid-March, 2020. Things are up in the air.
My class notes today were, in short:
- Turns in 2nd: really snap that second shoulder around
- “Always finish grand allegro with a double tour, if you can” (Not sure how practicable that is, but I like the audacity of it 😁)
- Don’t create extra work for yourself
That last one pertains to a couple of things I’m working on: first, unnecessary accessory movements that require additional adjustments to balance, placement, etc; second, keeping things engaged in the right ways so the body moves as efficiently as possible.
Not rocket surgery, but worth contemplating from time to time.
Lastly, (I think) I’m done setting the choreography for “January Thaw,” so I’m planning to start polishing it next week, and I’ve started work on a new piece that I’m developing through choreographic improvisation as well.
The new piece is longer (almost 6 minutes) and a bit more complex in terms of both mechanics and artistry, and I plan to take advantage of the extra time in my schedule to really crack away at it.
I don’t have a title for it yet, but the music is Chopin again. I’ve got some rather decent video from last night, so I’ll post that sometime soon.
Four of these run less than $4 at Aldi.
Coupled with a tortilla or flatbread, one of them makes a nice utensil-free main course at lunch. You can dump the chicken salad straight onto the tortilla and then use the edge of the tortilla to scoop out any that doesn’t dump.
I would say my goal is to eat a healthy, balanced lunch, but really right now it’s just to shove enough food in my face so I don’t eat everything that holds still long enough when I get home (I’m not currently feeling epic salads, for some reason).
So there you go. These and a pack of Aldi’s flatbreads gets you a decent main course for less than $2/lunch. Add Greek yogurt (low sugar for me; too much and I’ll be cranky an hour later) and maybe some store-brand Grape Nuts and you’ve got a decent, inexpensive meal to get you through the afternoon.
I stayed up way too late writing, nodded off at 4 AM, promptly had a really dumb nightmare* and woke right the heck back up.
Since then, I’ve been stupidly lying here in bed trying to go back to sleep and getting more and more stressed out.
So you know what? I’m going to get up, wrap a couple of gifts I actually somehow forgot I even bought, play Sims 4 on D’s computer, and maybe go back to sleep later, and maybe not, and generally not stress about it, because that’s what you’re supposed to do when you can’t sleep.
Also, happy holidays and all that 🎆
*So about the stupid nightmare: it started out as a kind of fun dream about a party, then I realized it reminded me of a ghost movie** I’d seen and immediately segued into being a nightmare about those ghosts
**a ghost movie that doesn’t exist IRL, btw 😑
Yesterday was the first day since the beginning of the ballet season that I haven’t had something scheduled that required leaving the house—or, well, technically, I did have a cirque rehearsal, but I was running a fever and decided that it would be prudent to stay home rather than passing my germs along to everyone else.
Same thing today: Monday is a day off ballet-wise, but a rehearsal day for a small group of us from cirque. We decided to cancel cirque rehearsal today, since of the three of us, one is away and one is ill (spoiler alert: it me). Meanwhile, it’s break week at FSB, home of the partnering class I’m taking on Monday nights.
I’m definitely not complaining about the extra day off, though. One of the things I’ve learned about myself is that I really need some measure of time alone in order to stay sane.
I’m not sure whether my need for solitude (ha, that makes it sound so much more studious and intentional!) is an inborn trait or a function of having spent a great deal of time alone when I was growing up, but that doesn’t really matter anyway. It is, as they say, what it is.
Anyway, this past month has been one long, unbroken stretch of work days—and though I love my work, I’m seriously grateful for a chance to come up for air, even though it’s purely a function of coming down with whatever bug is making the rounds (and even though I’ve spent most of this unexpected down time asleep).
So, anyway, I’ve been meaning to write about how I’m managing at the moment—I mean the nuts-and-bolts of it. Now seems as good a time as any.
First, here’s a look at my work schedule:
- Sunday: Cirque Rehearsal, 12-2
- Monday: Cirque Rehearsal, 5-7, partnering class 6:15-7:30 (in practice, to actually do both, I have to leave cirque rehearsal at 6 and miss the first 45 mins of partnering class, due to an hour long commute)
- Tuesday: Ballet, 10-3:30; Teaching, 4:40-7
- Wednesday: Ballet, 10-3:30, Teaching, 4:40-8:15
- Thursday: Ballet, 10-3:30
- Friday: Ballet, 10-3:30; GFD rehearsal, 5-7
- Saturday: Ballet, 10-4
My shortest commute is about 30 minutes. My longest (home to ballet) is about 90. FSB is on the way home from the ballet, which is helpful, but it’s still a good hour from FSB to home. (I actually rather like driving, but it’s also physically and mentally stressful, so I’m profoundly grateful to finally have a couple of days on which I don’t have to drive at all.)
I’ve also been working a good many one-off cirque gigs and substitute-teaching fairly frequently, which is good for my income, but obviously means more driving and more time away from home.
The upshot of this is that I have very little time to do household stuff, which has been a challenge for me.
I’m not going to say that I’m on top of everything at this point.
I’m so not, especially not when I’ve planned my week around having most of Monday free and I get called in to sub during the day. I’m not great at switching gears, so things get a little bumpy when that happens.
I am, however, hanging in there better than I anticipated.
With that in mind, are the tools I’m using to at least keep us mostly ticking over:
- The Magic Of The Slow-Cooker: It would be hard to overstate how handy a slow-cooker is in my current situation. D doesn’t really cook, and I often don’t really have time to really cook, either, right now. Our slow-cooker has the standard low-heat setting and a higher setting, so you can throw a bunch of stuff into it and come back 3 to 8 hours later, and you’ve got food. It’s also huge. In practice, this means that I can dump some stuff in on Sunday and Monday afternoons, jet off whatever rehearsal, and return to dinner already sorted. It also helps with the next point, which is…
- Batch Cooking: D doesn’t like to eat the same thing for more than a couple of meals in a row, so I used to regard batch cooking as fairly impractical for our situation. Then, it dawned on me that I can make different batch meals on two consecutive days and stick the leftovers in the fridge, and D can alternate between them when I’m not home (or when I’m just too cooked myself to bother). Fortunately, D is a man of fairly simple tastes, and is generally quite content with things like chili, stew, pulled bbq chicken, and so forth. When I’m actually home for dinner, I serve them with…
- Bagged Salads: …Which are also my go-to lunch. At any given time, at least one store will typically be running a special on the “chopped salad” kits that include lots of crunchy vegetables and come with dressing and toppings like sunflower seed kernels, freeze-dried sweetcorn, raisins, and so forth. Often, I find them on clearance for less than $2/bag. They don’t hang around in my fridge long enough to go off, so I grab lots of those. Usually, one bagged salad can feed me through two rehearsals, which means that a fairly healthy lunch runs between $1 and $1.50 per day. A second one usually makes up the bulk of my supper. I also go through a ton of…
- Greek Yogurt and Frozen Fruit: I buy large bags of frozen berries (on sale, whenever possible) and large tubs of Greek yogurt, but I still get through about $8 worth of yogurt and $4 worth of fruit each week. Still, $12/week isn’t bad for a high-quality top-up between rehearsal and teaching.
- Frozen Burritos: I like to make burritos in batches and throw a dozen or so into the freezer. When you get home from a long day dancing and teaching dance, it’s easy to nuke a couple and actually make a decent meal out of them.
- Apples: I’m out of apples right now, and it has made me keenly aware how much I depend on them. I like really crisp apples, preferably tart or semi-tart, so I buy large bags of Granny Smith, Jazz, and similar cultivars. Normally, I eat a couple of them with some toast for breakfast, and they get me through to lunch. Without them, I wind up eating twice as much yogurt and twice as much toast. Apples are filling, y’all. They also don’t require any…
- Dishes: okay, so here’s where I’m flummoxed. I manage my own dishes by using as few as possible washing each dish as soon as I’ve used it and simply reusing the same two cups all the time: one for hot drinks and one for cold (they get washed once a day or so). D doesn’t adhere to that practice, though, which means I’m left with a batch of dishes to hand-wash on the regular (out dishwasher is dead). I haven’t found an ideal time for that, which means that at the moment they get done basically just whenever. It’s not ideal, but it’s not the end of the world, either. The slow-cooker also helps, since I generally only make one-pot recipes, which means fewer dishes to wash.
I’m still struggling to keep on top of laundry. The challenge there is mainly that D wants his work clothes hung up as soon as they’re dry, which means babysitting the dryer. Maybe simply hanging those things up to dry in the first place would help, though. Socks and the like could still go through the dryer.
D has taken over some of the stuff I was doing—particularly the yard work—which does help, and he doesn’t hesitate to wrangle laundry as needed. In the past, when I had no regular income, it bothered me if he did that, because I felt like as long as I wasn’t bringing in any money, that should be my job. At this point I’ve got a regular income, so I’m learning to feel okay with that.
We still have way too much stuff, which means that I never feel like the house is tidy, because it’s literally impossible to put everything away. We’re discussing how to deal with that—it’s not something I can handle unilaterally, because most of the stuff in the house isn’t mine. I have, at any rate, begun reducing where I can.
So, basically, we’re getting through. I enjoy working on cirque shows, but I won’t be sad to finally have Sundays off for a bit once our current show is done.
I’m actually managing better than I expected to, thus far. Ideally, going forward, I hope to eventually figure out a way too schedule my life so I have at least one regular day off, for sanity’s sake (two would be even better). Likewise, I am at present considering the best way to reduce the amount of stuff in the house and prevent more stuff from accumulating in its place: in other words, a way of solving that problem that will be equally motivating to both of us.
Life as a performing artist is unlikely ever to be as routinely-scheduled as almost any other life in a modern Western economy, and I’m rather glad to discover that capable of handling that.
Anyway, we’re back to ballet tomorrow, so I’d better go wrangle.my ballet laundry. I’m planning to post a couple of my go-to slow-cooker recipes some time soon, as well, and to get back to posting semi-regularly about technique.
I’ve finally given in and taken a day off to go to the doctor’s office, so predictably I’m bored out of my skull.
As such, it seemed like a good time to implement a quick organization hack.
I use chalk markers to label and date food storage containers. They’re visible on all colors and transparencies, come in cute colors, and are easy to wipe away. They do, however, really prefer to be stored horizontally.
My previous solution was to jumble them in with my magnetic basket of assorted dry-erase pens, but that resulted in:
- an overflowing basket (I’ll pause here for lowbrow humor of the kind that occurs to me every time a U-scan machine politely chirps, “Please check your basket!”).
- a giant pain in the tuchas whenever I needed to grab a specific pen.
*Any similar product should also work; these just happened to be on hand at Staples** yesterday.
**I should never be allowed to enter Staples without a responsible adult. I did manage to restrain myself from buying a purpose-built Headphones Pocket and about 7,000 Sharpie Pens, but just barely -.-
Technically, D-Wings are cord guides—and I definitely need some of those, because 2019 amirite?—but I noticed that the large ones were the perfect size for my chalk pens.
I stuck them on the side of my microwave, where they’re unlikely to be in the way but not so far out of sight that I’ll forget about them. It seemed less drastic than sticking them on the side of the fridge, which is more likely to stay here if we move someday.
Now my chalk pens will be easy to grab when I need to write “Breakfast” or the current date on a food container.
Better yet, I still have two large D-wings and a bunch of small ones, so my cord-containment needs will not go unmet.
Edit: PS—possibly because I actually remembered to take my Adderall today, I verified the fit before installing the D-Wings, which seems like a good idea.