Doomsday Brain

This last week has been highly stressful and caused a mental symptom I like to call “Doomsday brain.” It happens when your life is so disorganized and crazy that the only thing you can think about is catastrophic disasters.

I am a highly strung person.  My brain almost never shuts down. Every night before I fall asleep I tend to list things or organize things I need to do in the near future.  Such as which bills I need to pay, how I am going to organize a birthday party, or what I need to buy while grocery shopping. When an all-consuming event happens (moving) my brain can no longer focus on one task at a time. It goes on super hyper drive and tries to organize everything all at once. This is the moment that doomsday brain flips on. All the sudden the only thing I will be able to think about is disaster scenarios. A few examples that were running through my brain a few nights ago are: What would I do/how would I handle it if my child was bit in the throat by a large dog, how would I and my children escape a vehicle if we were in an accident and the car landed in a lake, what would I do if my husband died in a car crash the next day.  I have never known another person to have this strange coping mechanism, although I’m sure there is at least one more person out there… somewhere. My odd pattern of thinking will only happen at night and never for more than two nights.  There you have it folks. A small look into my lovely misfiring brain.

To My Wonderful Husband

Dear Husband,

Happy birthday! I just wanted to write you a little note to let you know how much I love and appreciate everything you’ve done for me and the kids these past years. We’ve had our ups and downs but we’ve always made it through.  Thank you for being so amazing these past few days (even though you were a bit grumpy at times) with all the craziness that has been going on. I know your birthday won’t be perfect this year but I hope it’s better than past ones. Plus I have a surprise for you! Love you!

My lovely Husbands blog

Oh the boxes!

Moving. Moving. Moving. It’s one of those things that you just can’t wait for but the closer it gets to the date the more your dread it. We are now 9 days away from moving to our new townhome (thank god). Boxes are everywhere, things are disorganized and I can barely find a clean pair of socks in the morning. My house currently looks like a disaster zone in need of rescue from the Nation Guard.  There will be a large sigh of relief when they moving date is finally here and all the waiting is over. We now have everything set up to be delivered or turned on and the moving truck is reserved.

To keep myself entertained during these last days I’ve decided to turn into an old lady (Yes even more old then normal).  I have been crocheting hand towels, wash cloths and dish cloths in different patterns and colors. They are turning out great but I feel as though I should be wearing a bathrobe (eh hem), fuzzy slippers and have a large cat on my lap at all times.

I hope to have my meal plans back in action within a few weeks of the move so posts will be more frequent and informative. I also have been thinking on venturing into the world of online reviews. Mostly for my own entertainment, plus it’s a good excuse to buy things.

There will be one more post before move date to celebrate R’s 3^rd birthday. Not exactly sure what it will entail but I feel the need to say something since my first baby is nearly a child now.

Wish me luck folks. I’m gonna need it. Oh and hope for decent weather!

Crunchy BBQ Tofu

Crunchy BBQ Tofu

* 1 Bottle of your favorite BBQ sauce (buy 2 if you want extra sauce for dipping)

* 2 Lbs of Extra firm tofu (frozen, thawed & pressed)

* 1 Bag of Panko bread crumbs

* 2-3 TBL Nutritional yeast

Take the frozen, thawed and pressed tofu cut it in to 4^th’s and then into 4^th’s again so you end up with fat strips of tofu. Do this with each 1 pound block of tofu.

Take a large ziplock bag and fill it with the whole bottle of BBQ sauce. Add the tofu and squish around a bit to make sure the tofu is entirely covered. Marinate for at least 12 hours. I like to do mine the night before.

After your tofu is finished marinating, preheat your oven to 375F. Grab out a baking sheet and a plate. On the plate mix together your panko bread crumbs and nutritional yeast. One by one take the tofu strips out of the bag and press the panko into them making sure they are thoroughly covered in crunchy goodness.  Lay on the baking sheet. Once finished coating the tofu in the panko put the coated strips in the oven for 15 minutes, flip then bake another 15 minutes. If you want your tofu super crunchy (which I ALWAYS do) then turn your broiler on and broil for 1 – 2 minutes on each side. Take out the oven and ENJOY!  

Whoops, It's been a little while.

Well Folks my apologies, it’s been “a little while” since my last post. We’ve all been in a different land this summer/fall/winter while living with my parents. There have been weird health mysteries, crazy drama and some serious asthma problems with R. I shall attempt to update you while I also attempt for what feels like the millionth time to watch Torchwood. I feel like I should love this show but for some reason I don’t yet.

A New Year is almost upon us which of course means we all make some sort of resolution. Mine will be to drink more fluids that are NOT coffee. I’ve been very bad about this lately and going days without drinking anything but coffee. Whoops.  Resolution number two will be to get the whole family back on track with eating healthfully and living frugally. During the stress of this summer we have all slacked into bad eating habits and ease of use products. The doing of this has ended me with an unhealthy and lazy feeling.

In other exciting news we will be moving out of my parent’s house and back into our own place again at the end of January. YAY! Thank the heavens because living here has gotten us all in a slum of sorts. 

The new place isn’t the best but it will be ours for the year. I will for the 1^st time have access to a washer and dryer of my own and the boys will each get their own room. Yay for not having anymore toddlers sleeping in the same room as me, it will be nice to read with the light on.  Not with a flashlight under the covers.  

Plans for this new home will be a mini garden on the patio using hanging canvass shoe trees, adorable curtains in every room, a large playroom/craft room in the basement and LOTS of organizational things everywhere.  At this new home we will be close to downtown, a farmers market, a great foreign foods market and the zoo. Plenty of activities to keep R and H busy and happy.

T has started a new job at the insurance company he works for. He is now in his actual field of work, you know…  like the one he went to school for. I’m pretty sure he is very happy about this, I am very happy about this. Not only does it mean we have stable income above the lowest poverty line it means that my Hubby has a job he is proud of and enjoys doing.  

I think that pretty much brings us up to the present. I will try and start posting more often including my attempt at making crunchy BBQ tofu strips with baked potatoes and veggies tonight!

Burgundy Stew

Olive oil

1 Large leek, slice thin

4 tsp (or to taste) minced garlic

Half bag frozen pearl onions

4 turnips, cubed

3 parsnips, sliced

3 red potatoes (skin on or off), cubed

1 c. frozen green beans

8oz mushrooms, cut in half

1 glass red wine (8oz ish, whatever kind you have)

3-4 c. Veg broth (just enough to slightly submerge the veg)

1 can white beans (or whatever beans you have)

1 Tbl. Basil

1 tsp.ish caraway seeds (until it smells right)

1 small can (1/4c.) tomato paste

Salt and pepper to taste (do this at the very end)

              

            Saute leek and garlic until soft.

Add in onions, turnips, parsnips, and potatoes, sauté for a couple minutes until veg picks up a bit of color. 

Add in green beans and mushrooms.

  

Add red wine and let bubble for a minute then pour in the veg stock and tomato paste, stir.

Add basil and caraway seeds.

Cover leaving the lid slightly vented and cook for 20-40 minutes or until veg is tender. Time depends on how large you chop your veg.

After you veg is tender and your stew looks thick, taste for salt and pepper. 

Season as you see fit.  

Day Seven and a half: After effects

Yesterday was the birthday party lunch and I decided to go the route of not offending anyone. I am definitely paying the price. At the lunch there was roast beef (which I passed on), cheesy potatoes, salad, carrots(covered in butter) and biscuits with a topper of pineapple upside down cake. I ended up eating a very large salad with small helpings of the potatoes and carrots, a biscuit with a tiny piece of cake. Of course I felt guilty, anyone does when they go off any diet but that was not the worst thing...

A preemptive statement: I guess my body much prefers eating a vegan diet and wanted to let me know what would happen if I deviated from it. Just for reference Tom and Raeden are fine. This morning I had one of those moments of slight panic where commercial theme songs start running through your head like "gotta go, gotta go, gotta go right now" and "Nausea, heartburn, indigestion! Upset stomach, diarrhea!" It was awesome. With a few hours past and a good cup of coffee I feel fine. Those 15 minutes of terror were enough to scare me into straight up lying next time I have a lunch thing!

Fun times.

We did have a yummy dinner last night though. Cauliflower red lentil curry with brown rice. I love curries. They are so comforting, like a tasty warm blanket... sort of. I didn't always think they were so good. Definitely an acquired taste but also one that is easily developed when eating vegan.

Off now to buy cleaning supplies (seventh generation brand) and do a second mini move. Then lunch with my parents and supposedly a workout tonight (we will see, heh).