I’ve had good days and bad days. I’ve allowed Parosmia to give me faith and make me appreciate the joys I do have and the foods I can eat. On other days, I feel discouraged and depressed that I can no longer eat my favorite foods
Bryce Canyon, finding joys while struggling
Today has been a sweet day. I went to Bryce Canyon and hiked a little bit and saw a friend who I haven’t seen in years. I’ve started taking GABA for my anxiety and it seems to feel a bit better. Nature time and seeing friends feels recharging .
Parosmia, new blog content
Hey y’all! Recently I have developed parosmia. Parosmia is a common long covid symptom which affects smell and taste, making certain foods and products have a gnarly, foul smell. Some items smell like rancid food or garbage while others have a chemical scent now. It’s recently developed and gotten harsher for me as I’ve been traveling these last couple weeks, and I’m having to learn to adjust.
Beyond Burger Trial
The Beyond Burger : A very similar to meat veggie patty. I’d seen this special patty online but never took the chance to find it in a store. Today I decided to take that chance.
Vegan Quiche
The flowers bloom on the trees and the snow falls. The weather is doing weird things lately in Western North Carolina, and i’m sure in other parts of the east coast. Emotions are flowing with the weather, having extreme ups and downs.
Throwing all the food together, improv
“Sausage”, peppers and potatoes
A very simple recipe turned a lot more chaotic than planned. Through making this hot water splashed all over my stomach and I cut my finger a bit. But these things remind us to be conscious and take it slow.
Cheap Foods, Eating IN
Eating out gets expensive, so I choose time over spending more money. I went to the grocery store around the corner and bought some staples like cous cous and pasta, along with avocados, a plantain, a big bag of potatoes and tomato paste.
Tempeh, French Toast and banana leaves
“To ferment your own food is to lodge a small but eloquent protest – on behalf of the senses and the microbes – against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else’s.”
― Michael Pollan
St Pete, FLORIDA
Thanksgiving brought me back to Florida! Time was well spent seeing family and reconnecting with people I haven’t seen in years. Continue reading “St Pete, FLORIDA”
intuitive cooking 