Eat Real Day 3

Today was the 3rd and final day of Eat Real. I worked almost 40 hours this weekend, most of which were spent standing. I usually work about 20 hours a week and stand about 40 hours a month, so my body is a little angry with me, but I'm impressed with my own stamina and I had a good time.

I wonder if my physical torturists will give me the week off since I did so much occupational therapy spooning out all those thousands of nuts into sample cups and did so much standing and walking. I'm not holding my breath on that.

Here are some of today's highlights.

We had the kiddos helping sell today, which was a lot of fun, but they also brought cupcakes and sorbet into the booth. Luckily I was too busy to cry about it and I found some Bren-Friendly food to eat, too. More of my friends also stopped by, which made me happy.

Eat Real Day 2

Today I finally figured out how to stop the hummingbird that is constantly buzzing inside my big toe: just stand on it for 12 hours straight! I can't remember the last time I stood for that long. These days, I only stand for maybe an hour or two a day. Needless to say, my hip and back aren't happy with me, but my foot went numb around the 6 hour mark. I'm sure it will have words for me in the morning, though.

I also found some Bren-friendly Thai, saw a couple friends, and passed out thousands of nut samples (this is not an exaggeration). Not a bad day.

Eat Real Fest

I'm working the nuts booth for Oren's Kitchen at Eat Real Fest this weekend and was able to see my cuz Ryan Farr at his 4505 Meats booth. Check out what he's serving! I wish I could eat it.

I need more spoons

I've been having a hard time lately, there's a lot on my plate. A friend pointed that out to me tonight and I noted that I needed more spoons. She laughed but I realized she had no idea what I really meant by that. Then I realized that many don't, because I had forgotten to share the story behind it with most people. (I posted it on my Facebook when I first learned of it and meant to blog about it and then just never did)

It's hard to explain to people what life is like living with a chronic illness. It's even harder to hear again and again that "you don't look sick." Awhile back I learned of a website called ButYouDontLookSick.com. It has been a great resource in finding people with similar experiences to mine and hearing their struggles and triumphs. I have also been able to recommend it to people I've encountered in my everyday life who also have chronic illnesses, which often helps me with my own strife. If what I'm going through can help me reach out and help another person, it's easier for me to get through it. I don't know if I'd go so far as to say it makes it worth it, but it certainly makes it better.

On 'But You Don't Look Sick' I found the best description of living with a chronic illness that I've ever heard called The Spoon Theory. Please click that link and read it.

I have to plan my days. If I have Physical Torture in the morning, I can't do anything that night. If I stay out past 10pm, the following day I have to stay in bed late and go to bed early. Taking a shower is exhausting. Going to the grocery store is a beating. Being around people for too long is draining. If I don't plan my spoon allotment right one day, I may be in bed for two or three afterwards in order to recover. (Or like after the Emmys, a week) Sometimes I forget to keep an extra in my back pocket. I often run out before the day is over and I almost never have any left over when I go to bed. Most of the time it's a gamble.

Lately, I'm finding myself starting each day with less spoons than I used to. I think this is a combination of side effects from my medication, the medication working so that my body is fighting hard to kill the fungus, not having my blood filtered as often, physical pain and soreness from walking on my own, financial stressors, traveling too much, and working too much.

I'm currently making drastic changes in my life to ensure that I don't keep running out of spoons. This takes some strategics because making those changes requires a lot of spoons, but, slowly, I'm hopefully spooning my way towards better health.

If I don't respond to your text, email, message, etc. for a few days or at all, or if I don't come to your event, or I'm late, or cancel on you (I hate to and try really hard not to!), hopefully now you know it is because I just didn't have enough spoons that day. I'm working on getting more, so that I can do and see and be all the things that I want to.

Walk it off

Really feeling this one tonight.

My foot is SCREAMING at me right now. I'm exhausted and I wish it would stfu so I could go to sleep.

If it doesn't quiet down and go to sleep soon, I'm gonna give it something to cry about when I make it go walk it off.

Strawverry Jelly Donut Cupcake Recipe

I totally can't eat these, but since I posted them in my last post, people want the recipe. Look how nice I'm being!

Strawberry Filling

1/2 c sugar
1 tbs cornstarch
3 tbs cool water
1 qt strawberries, sliced

Combine sugar and cornstarch in a saucepan.

Stir in water.

Add strawberries and bring to boil over medium-high heat, stirring constantly.

Once boiling, reduce heat to medium and simmer until clear and thickened, about 4 minutes.

Remove from heat and puree in a blender until smooth.

Cover and refrigerate until chilled. (Can be stored up to a week)

Frosting

Make your favorite buttercream frosting and add some of the strawberry filling to it.

Cupcakes

1 1/4c salted butter
1 1/4c sugar
2 ts vanilla extract
2 large eggs, room temparature
2 large egg whites, room temp
1 c milk
1/4 c sour cream
3 cups flour
2 ts xantham gum
2 1/2 ts baking powder
1 ts baking soda
1/2 ts salt
* Use Gluten Free vanilla, flour, baking powder, and baking soda, if needed

Preheat oven to 350.

With electric mixer, cream butter and sugar together until fluffy, then add vanilla.

Add eggs one at a time, while mixing.

Add milk and sour cream, mixing until well blended.

In another bowl, combine flour, xantham gum, baking soda, baking powder, and salt.

Add dry ingredients to wet ingredients and mix at a low speed for 10 seconds.

Scrape bowl sides and blend at high speed for 5 seconds.

Divide batter into lined cupcake trays and bake for 25 minutes.

Allow cupcakes to cook in the tins for 10 minutes, then remove and allow to cool completely.

Once cupcakes are cool, cut an inverted cone into the tops that is about 1 1/2 in diameter and 1 in deep. Safe the top to serve as a lid.

Fill each cupcake with about 2 ts of filling and place the cones back onto each cupcake.

Use a small palette knife to spread frosting onto each cupcake.