I’m a bit late to the New Year’s Resolution game. Or at least I am late in writing about it. I do have some things planned. Several personal goals. A few things I’m participating in. Some garden attention.
3) Lose Weight. I so hate putting this on the list. It is such a typical new years resolution that I just inherently balk at it. There is such a tyranny of (and obsession with) body size and weight in this country. I am no weight freak. Just because someone is super skinny in no way makes them healthy, nor is someone a bit heavier necessarily unhealthy.
Other than a time about 10 years ago when I rather quickly gained, and then lost, a chunk of weight, I have been roughly the same baseline weight (±10 pounds) since early high school – at least 25 years. I’ll never be a string bean nor do I want to be. However, I am 100% certain that at my so-called baseline weight, a weight some would say I could stand to lose 10-15 pounds (or 20), I am in much better shape cardiovascularly than most anyone.
The bottom line for me is that I feel better at my pre-pregnancy weight. And since the Babylady is now 4 it seems it isn’t going away by itself (damn it). Postpartum things got away from me. I was pretty lax. I knew I was training for an Ironman triathlon and was breastfeeding. I just assumed the weight would just fly off me. I mean really? How could it not fall off? I was breastfeeding and everyone tells you
lies to you that you will drop all your weight that way. I was exercising approximately a bazillion hours a week. Except, it didn’t fall off. Sure, I dropped some during training, but it came on again after training was done. So, here I am, at a weight that feels really uncomfortable to me. With more excuses that I care to list about why it hasn’t changed.
I know how to do it. I know I will do it. Up till now I’ve lacked commitment and consciousness.
Which brings me to cooking challenges. You may think such things to be against the idea of weight loss and exercise. And you are wrong. Totally untrue. The more you cook at home, the more you control what is in the food you eat. The better you get at preparing things, the less tempted you are to go out. The more prepared you are to make awesome things, the more likely you are to make awesome things.
4) Can and Preserve More. I was on a canning streak doing Tigress’ Can Jam in 2010. I learned a lot. Made some amazing things (and some awful things). I carried the seasons through the year. It was great. And then in 2011 I didn’t can much at all. Tomatoes, for sure. But not much else. No relish. No chutney. Sad. This year I’m going to review the end of the month round ups by Tigress (you can see the list of the monthly round ups on her side bar), as well as the lists I made of things I wanted to try. I’ll pick something and preserve it.
5) Grow it Cook it Can it: Do it! Caroline realized that in making her kitchen resolutions she had the perfect year-long project of activities to become more accomplished at doing. At the end of last year she put forth a challenge of “a year of twelve different skills, mainly centered around making foods from scratch that I may not currently be doing, or that I want to do more of, especially thinking about those last few ingredients that I still buy at a store.” Sounds pretty great right? First assignment is Pasta. Which is about perfect as it is about top of the list of things I want to perfect. I always have fresh, likely-still-warm eggs on hand. Flour and salt. And a pasta machine. All that I lack is the confidence to bust it out more often. I want to get good enough to avoid completely destroying the kitchen in a flour cloud.
6) Tea and Cookies Cooking Challenge A few days ago I noticed that Tara at Tea & Cookies is doing a cooking challenge too. It is similar, yet different from the one at Grow It Cook It Can It. This challenge focuses more on things like pie crusts, soufflés, and croissants. I am excited because I have some weird cooking hang ups. For a long time I would not make things that called for cooking milk. Which is ridiculous, but it seemed so finicky. Of course, it wasn’t. I am the same way about pie crust. I say I can’t make one because it sounds hard. But really I haven’t ever tried. No more avoiding things I know I can do. First challenge is sourdough, the Ladyfriend’s favorite bread.
7) The ongoing adventure to grow more of what we want and need. Erica at Northwest Edible Life just posted a spreadsheet she did to help her planning on how much to plant. I am excited to give it a try and not my usual methods of “Oh just put in as many tomatoes as we can!“, “Let’s grow some completely inefficient use of space corn because it is fun!“, and “I think we should devote a lot of space to eggplant that only I eat just to see if we can grow it!“