Today I’m doing that shocking job - cleaning out my kitchen pantry. I’m shocked because of the number of unused appliances I found there, plus beans and rice that must be several years old at the least, and ::gasp:: cat hairs! At the same time, I’m thrilled because I’m moving my stuff around and making a cleaner space for my kitchen goods.
One of thing I like about having a clean pantry is that I get to make decisions about what I’m going to put back. I just threw out a lot of the appliances - two old blenders, a broken toaster oven, a toaster I no longer use, my old tea kettle, and a hand mixer. I’m keeping the food processor, one blender, and the crock pot. That’s plenty for one old lady to use.
I have several boxes - one for the second hand store filled with pans and cups I no longer want to use. Another box with canned goods will go to the community food pantry. I’m giving my son a few boxes with foods only he will eat. And then there’s the small box of canned goods I’m keeping for my own use.
It feels good to get everything refreshed, polished, and organized.
I work in a wonderful albeit tiny restaurant in my remote mountain town. I work part-time, five days/week. Three of those days I’m a secondary worker and someone else is lead worker. But on Saturday and Sunday, I’m the lead worker and another person takes the secondary job.
Today, Sunday, I was working with a young woman, about age 23… let’s call her Chelsea (NOT her real name). On weekends I have to chop all the vegetables and cook the sausage, and whatever else needs to be done along that line. This keeps me very busy and the other person is supposed to come in and put the ice in the salad bar, prepare the salad bar, fill the soda machine with ice, and do whatever else needs to be done to get the restaurant ready to open.
Well today Chelsea came in an hour early. Then she did everything she possibly could, including things that didn’t need to be done that early in the day, except she wouldn’t touch the dishes or the ice and salad bar. I waited for well over an hour before finally telling her that I needed her to do the ice and salad bar because I was too busy to do them.
Okay, she did that, then said, “That’s it - I’m finished.” As if there was nothing else to do. She went and folded boxes, filled sauce cups, and other things that didn’t need to be done. Finally I said, “You know, if you don’t have anything else to do, you could do those dishes.”
She did something else, then finally relented and did a few dishes, enough to barely cover the bottom of the dish drain. There were more dishes left over in the sink than were in the dish drain when she quit to go start fixing food for the day. I was still chopping vegetables at this time. So I finally got fed up and asked her if she had a problem with doing the dishes. In return she told me how “busy” she had been all morning since she got there.
I informed her that she shouldn’t always leave the dishes for the other person. She didn’t take this well and reacted in anger, professing her total innocence, but I informed her I’ve seen her avoid these jobs on many other occasions, and let her know I don’t appreciate it.
Yikes.
Well, here’s what I do. I always try to do the dishes for other people. Why? Because I know they’ll appreciate it. But when I see someone shirking responsibility and letting less-loved jobs go undone so others will have to do them, I get upset. I don’t like being dumped on any more than anyone else.
And who did 90% of the dishes for the rest of the day? - Me.
So here’s why I’m mentioning it here in my home and hearth journal. I’d just like to say - if you work with someone and there are certain tasks that nobody really likes to do, why not do those things? It will make your co-workers have warm, happy feelings toward you, plus will increase your sense of happiness as you help out others by making their loads lighter.
Those of you who have given birth probably remember that the final part of labor is called the transition. I remember it well. I learned the Lamaze method for my first labor, did a refresher course for the second and third, and winged it for the last two. I did pretty good at controlling my response to pain during all five labors, except during that last part - called the ‘transition’. That was when things got rough. That was the only time I couldn’t stop myself from screaming due to overwhelming pain.
Transitions can be like that. If it is a difficult transition, something bad is happening that we’re reacting to by changing. For example a person might need to declutter their home, but if motivation is lacking, the house may stay messy for years. Then one day a child protective services caseworker might show up a the door and threaten to remove all the children. Now that’s something worth screaming about. Suddenly the parents go into hyperdrive and clean up their mess. They toss all the bric-a-brac and open the windows to let fresh air in. Life is better, but it took some terrible impetus to force change.
Transitions are often that way. We are getting so much stress from the way things are, we feel forced to change the conditions under which we live.
That’s what happened to me this time. My pants were getting tighter. Heaven forbid! I don’t mind buying new clothes, but not in a larger size! Besides, I want my health. I need it.
I put myself in health recovery mode, shut down my metabolism with the Lemonade Diet, and forced myself to reset my system. It had to be done.
Now I’m grateful to get a vegan sandwich… after ten days with nothing but lemonade and tea. To indulge in an apple rather than a slice of cheese seems luxurious, and altogether more clean than sticking more mucus into my body, especially after I went to so much trouble to get rid of it.
Transitions can be painful, but they are also bountiful. Just like in childbirth, where the worst pain gives forth the much-desired and longed for child, my food transition, ten days of fasting, has given forth a healthier and much more satisfying and healthy diet.
Since I work at a restaurant that serves awesome deli sandwiches, I get to bring home empty pickle jars that are very helpful as far as keeping my staples goes. Each is filled with a different vegetarian delight food like hummus mix, lentils, brown rice, and falafel mix. I truly enjoy looking at the jars full of goodies. They are so colorful - and the textures are all different.
I think falafel mix is particularly good, health-wise. It is made from chick peas. I’ve had some that was too spicy, but what I buy up in Medford, Oregon is excellent quality and enjoyable. If I were hiking in the wilderness with a little stove, this is one food I’d take with me for nutrition and to provide lightweight staples. You can mix falafel mix with cooked, crushed beans to produce a thick textured burger patty. Fry that up, and eat in a hamburger bun with all the condiments, lettuce, onion, and tomato.
Recently my significant other, the magnificent Bob, decided to make beans and rice the new staple of his diet. First let me say I’m very proud of this man. He was a meat eater all his life until gout stopped him from eating 90% of the foods he loved, including red meat. Now he’s recovering thanks to some medication, but rather than going back to the bad diet, he’s adjusted to being mostly vegetarian, though he still eats fish. I don’t, so we usually don’t share meals. He cooks what he wants and I cook what I want. I’ve gone on a vegan diet. Anyhow, as I was about to say, Bob wants to eat rice and beans. So I’ve been cooking them, keeping them on hand in the fridge. I’ve been using pinto beans. The rice and beans fill several jars in my pantry. I find that when I’m cooking them constantly, I go through the beans pretty fast - so I need more than one of the gallon jars full of them.
I have granola in one jar. I’ve been using that to make the sweet treat I mentioned in my last post. More on that in another post. I’ve morphed the recipe into breakfast bars! Recipe to be announced SOON. I keep the rice flour in another gallon jar, and cinnamon I bought in bulk in another smaller jar. Cinnamon and rice flour provide the outer coating for these treats.
Anyhow, if you need jars, ask at your local restaurant or deli. If they use pickles, they probably have more jars than they want. The one gallon mayonnaise jars are plastic, but they’re handy too… I use them for pasta and beans.
Suggestion: Stock up on as many dry staples as you can.
Recently I went through a food transition. I am overweight and want very much to have my health back again. But I’ve struggled with this for many years. I was thin when I was younger, but after my fifth child was born, gained weight quickly at the rate of about ten pounds per month, until I was about seventy pounds overweight. I later learned that my thyroid went bad. Hypothyroid disorder - an under-active thyroid gland - is common for older women. So that’s what happened to me. It took almost ten years for a doctor to point out to me that I needed thyroid medication.
I’ve been using the meds for a few years now but so far, haven’t been able to lose weight and keep it off. Because of my desperation, I decided to do something drastic. I went on the lemonade diet - the Master Cleanser - for ten days and now have transitioned to a vegan diet. I’m cutting all dairy products from my diet. I’m hoping that by staying away from cheese and butter, mayonnaise, etc. I’ll get healthier and lose the excess that has plagued me for way too many years now.
I’m going through another transition at the same time. I’m 55 - enjoying life, and grateful for it. My youngest child just had his 18th birthday this last weekend. So at 55, I’m child-free for the first time in about 35 years. I’ve been very much looking forward to this for many months. I plan to celebrate by taking a trip to Oregon Caves to stay in the Chalet overnight with Bob (my significant other).
Life without worrying about minor-aged children sounds like a treat to someone who has been responsible for young people for 35 years. Believe me, I am ready for this retirement!
Since transitions are on my mind, I’m planning to write about them this month in this blog. This will be my theme for the month. Since I’m in the kitchen, I’ll mainly be talking about food transitions. In my case, it is from lacto-vegetarian to vegan. A hard jump for me to make, but the time is right.
Hi, my name is Linda. This is my personal home and hearth journal.
I am a self-trained herbal practitioner. I became a vegetarian when I was a teenager in the 1960s. I was a San Francisco Bay Area hippie in the 60s and early 70s. Then I became a mom - the most important job I've ever had.
Now I live in a very small mountain community. The nearest fast food restaurant is more than forty miles during summer, and more than seventy miles in winter when the pass is snowed under. I've never owned a cell phone, but I talked on one once. I work in one of the two local restaurants.
