The End of Daydreaming

So, long story short, the job searches fell through. I have mixed emotions about that; on one hand, it would have been nice to have a change of scenery– I think I need it. On the other hand, there are good things happening for me here, and I should be grateful for those.

It was nice to think of what could be, for a while. It’s now time to focus on the here and now.

Taking Care

Good things I’m doing:

Eating better- more vegetables, more lean proteins, more water and tea. Making quick, healthy meals. Looking forward to our first CSA delivery next month.
Practicing yoga again. Still practicing aikido, on a lighter schedule. Will start walking to work again, and saving up for a bike.
Will start practicing clarinet again soon. I plan on talking with a clarinet teacher about my ongoing breathing problems.
Going through The Artist’s Way program- all the way through.

Feeling pretty good.

For You Pie Lovers Out There

Strawberry Rhubarb Crumble

Originally uploaded by balladofyoko.

…especially Fairwitness, Quiconque, Quelconque, and Zanti. My latest baking effort– a strawberry rhubarb crumble. The recipe is from Maki, with the addition of about a pint of strawberries. She says that it’s best served at room temperature or chilled, but we were impatient and ate it while still warm– ’twas more like a compote than a pie, but no less delicious.

If you’re ever in the neighborhood, or if I’m ever in yours, I’d be happy to bake you a pie.

Whole Wheat No-Knead Bread

Whole Wheat No-Knead Bread

Originally uploaded by balladofyoko.

As promised, I tried the No-Knead Recipe with whole wheat. I misread the directions and added about a half cup of water more than was needed, so my first rise was very gluey and sticky. However, I saw that there were bubbles in the dough, which meant that the yeast was active, so I went ahead and added more flour until it was a little easier to handle for the second rise.

The inside is slightly moister than what I would expect bread to be– I attribute that to my mistake. But the crust is still quite good, and the flavor is slightly bitter and nutty. I’m pretty happy with the results.

I’ve been on a baking kick, and it shows no signs of stopping. Next up: strawberry rhubarb pie.

Holding Pattern

Waiting.
Waiting.
Waiting. for a call, or an email, or a letter.

In the meantime:
Twitterings about miso soup. I had some instant soup with noodles yesterday, which was enough to make me think of making the real deal more often. I had visited my parents for dinner one evening, and my mom had made some. One sip, and I sighed contentedly. She remarked that that was the response of a native- miso soup is like coming home again.

A nutritionist once suggested that I drink more miso soup, when I had complained about stomach problems. I don’t know if it would help my tummy per se, but I like the idea.

When I had visited my grandmother several years ago, she made soup for breakfast every day. It was strange for me, having grown up on toast and cereal, but by the end of the visit, I found it to be a wonderful way to start a morning. I’m now thinking of making miso balls for lunches- just add hot water.

I’ve just recently discovered fava beans. Quite lovely with mint.

Brought my own mug in for teas. Got a shop to fill my mug for me- excellent.

I am still sore from a yoga class I took last weekend. Ouch. But I feel taller and thinner somehow.

Back to work. and waiting.