…And she’s awesome.
Tonight, I read it … and then its sequel … and then the sequel to its sequel.
The tips themselves are great (if, yes, sometimes pretty obvious: but, honestly, even if they’re things you already know, it’s pretty validating to know you’re not the only adult who occasionally calls upon the power of Pigs in Blankets) in a way that will make perfect sense to anyone who thinks a cookbook called Cooking with ADHD is a good idea — but it’s Kacy’s tone of acceptance and cameraderie that really makes it work.
It’s like a friend or a sister or a cousin saying, “Okay, guys and gals, we’re in this together. We kind of suck at this, but we’re doing it anyway, and it’s okay.”
He didn’t become Gandalf the Citrus Moderne Dot, did he?
— Kacy Faulconer
Because, seriously, he didn’t. Because he knew he was going to have to get orc blood off dat shizzle, and you can, as Faulconer points out, bleach white.
My own education as a half-baked homemaker has been very much about giving up on visions of making my own laundry detergent and growing my own vegetables, then embracing my limitations (and strengths) and learning to work with them.
I may not grow my own vegetables, but I turn vegetables that we buy into a mean set of no-sugar-added breakfast muffins every single week, because I not only know how to do that, but like doing it (because I do it well, so it makes me feel good, so I do it more, which makes me even better at it, etc.).
I may not make complex gourmet meals every single day, but just about every evening I do cook a meal that my husband enjoys (fortunately, he is a man of simple tastes, and doesn’t object to a regular rotation of variations on Freezer-Marinated Chicken with occasional forays into Things Made From Ground Beef).
I may use a lot of workarounds, but little by little I’m learning to get stuff done.
That’s the spirit that Faulconer’s blog embraces, and I feel like it’s a spirit whose time has come. So go read her!
Oh, yeah — in other news: did Essentials yesterday morning; was able to crack out the flying chassees and a couple of sautes without my toe falling off or swelling up like a ball of bagel dough. This definitely feels like progress. It also didn’t give me any real trouble today, just the generic “Hey, I’m still healing a little” soreness that has become its temporary new normal (for a while, it was fiercely sore the day after class even if I didn’t do releve work or jumps).
We’ll see how it goes tomorrow.
My mood is hanging in there, somewhere in the neighborhood of the Upper Doldrums. It’s not approaching “good” yet, but it’s at least more tolerable. I am more able to ignore Bad Thoughts (admittedly, by playing Bubble Wars or baking, but still…) when they arrive (but they’re still arriving).
The upside of my current mood? Holy cow, I have never been this productive in the kitchen. I mean, I have reached a point in life at which my kitchen is basically under control (I’ve even started weeding out unnecessary kitchen things and relocating or offloading them). I like being there, I like working there, and our dishwasher died, so now I just wash the dishes by hand and everything stays sorted.
I don’t know. Is it bad to have 24 carrot-pineapple-coconut-raisin muffins hanging around?