Between research projects, editing a special journal issue, and pepping classes for next semester, it’s been a heck of a week (especially after finding out that I have essentially no resources for a class that really needs a whole bunch of resources). Given the stress of these different things, I’ve actually been retreating to focus on food, gardening, and general preparedness a lot more this week than I would have expected (or maybe it’s just that there are a very justifiable form of procrastination).
Plant something: Lettuce, arugula, mixed greens, and peas
Harvest something: Chives, thyme, basil, mint, borage, oregano, sage
Preserve something: Pickles (fermented and vinegared); dried chives, thyme, basil, mint, borage, oregano, and sage; sage and chive infused vinegar (for eating and homemade skin care)
Waste not: Thrift store purchases – four cookbooks and a novel (Moosewood Celebrates, Fields of Plenty, Under the Sun, Venezia, and Another Roadside Attraction); have started paying more attention to the discounted grocery store shelves for almost out of date produce – thus far have come home with super-discounted green beans and half-off fresh fish, mozzarella, and halloumi
Want not: Stocked up on 16 lbs of lentils and a kilogram of peanut butter; working on sorting out a better approach to food storage to prevent the kitchen from falling into a perpetual state of disaster all the time and to allow the food to be more easily accessed and rotated
Eat the food: Lots of salads, frittata, shakshuka, fried fish with homefries, soup, pasta with sauteed veggies, veggie and cheese wraps
Build community food systems: Not much here – just more time at the community garden
Skill up: Playing guitar; learning more about organic gardening techniques and pest control; getting back into the knitting groove
Get healthy: Taking time every day for a bit of rest (usually reading on the couch with a big mug of tea with some fresh homegrown herbs tossed into the brew); plenty of walking and biking to and from campus, and for errands; lots of fruits, veggies, and whole grains
One thing I need to start thinking about is how to keep some of these habits and routines up when school starts again in a month and a half. I’m teaching more than double what I did last year, and a number of new courses (or new course formats), so I’d really like to figure out how to keep up at least some of the preparedness, skilling up, food prep, and healthy living stuff that I’m doing now, since these are the things that are likely to fall by the wayside. I’m sure it’s do-able, it’s just a matter of figuring out the best ways to make it work and how to keep it up when things start to get really busy.