It’s hard to believe April has swept in so quickly. The first quarter of the year, over, and we embark on the climb to the mid-year point.
In the past few weeks, I’ve found myself in an interesting position.
Normally, I’m manuevering through all my obstacles on my own – but these days, I’m hobbling from place to place, the rhythmical “tap tap” of the cane giving away my presence. I waddle, crab-like, through the house, whether it be carrying armloads of laundry (we are going through our night training stage) 0r trying to convince the girls it’s ABSOLUTELY bedtime.
Some days are overwhelming – the thought of visiting a client in New York City almost had me in tears when I thought of the distance and stairs I would have to climb at the local train station, as well as at my destination. My weekend shopping routine is hampered with the thought of how and where I’m going to manage everything with a bum foot. A co-worker left me a bunch of flowering branches and a note, telling me to hang in there.
Perhaps it’s the part where I have to ask for help – when I’m used to being able to do things on my own, at my own pace, with my own ability.
Either way, I can’t wait until I’m zipping about again!
A catch up session of last week’s bento…
Monday, I sent my daughter into school with Matzo ball soup in chicken stock and vegetables (carrots, celery, zucchini, onion and broccoli). I picked up a love for this very comforting food during my early adulthood – I had a few years of close exposure to traditional Jewish comfort food. I was introduced to matzo ball soup, kasha varnishkas, kugel,whitefish salad – and I especially loved when my roommate’s mother sent her back to college with these goodies after the holidays.
To this day, I reach out to my girlfriend to find out which brand of matzo meal I should use – she prefers Streit’s and Croyden House. I know she chuckles, knowing I often “Japan-ize” the soup, adding soy sauce, ginger and scallions…
Needless to say, my daughter both love “ballie soup” and enjoy having it often.
The rest of the week included:
Tuesday, I cheated, and sent in left over take-out, which was katsudon, which is fried chicken cutlet, cooked with dashi and egg, atop steamed rice.
Whole wheat penne pasta with marinara sauce
Baked chicken leg
Roasted beets in star shapes
Turnip and celery, marinated in soy sauce, rice vinegar and sesame oil
Baked chicken wing and drumette
Blanched broccoli and sugar snap peas
Roasted beet heart
Multi-grain onigiri with okaka filling, wrapped with nori
Friday – was pizza day!