About how I’m turning into my dad.

Me wearing dad's glasses; both in New Balance sneakers

During his career as a marketing/ communications guy for a firm that, among other things, consulted with companies about their employee benefits, my dad was notorious for getting lost. Like really lost. He once flew to Knoxville instead of Nashville and had to charter a plane—the man took lost to another level.

Whenever he had a client meeting in the suburbs, he missed his exit and the beginning of said meeting. He once took a 5-hour “shortcut” while driving with a co-worker who had just quit smoking.

Monday, as I drove in circles around the western suburbs on my way to a client site, I realized I was pulling a Bob. The next day, I lost my car in the parking lot: A Bob moment that reminded me of the time we went to the Auto Show and spent two hours walking back and forth between McCormick Place and Soldier Field looking for the car. It was February in Chicago. I believe I was very helpful and said, “This wouldn’t have happened if mom was here.”

And then there’s my job itself. I am a communications manager for a company that helps corporations empower and energize workforces through—you guessed it—health and well-being programs. Luckily for me, my dad is awesome. And while I hope I don’t end up bald, there are definitely worse people I could turn into. But if these suburban jaunts become part of the routine, I’m totally investing in GPS because I’m not yet important enough to get away with hiring a private jet.

Food.

In food news, Libby’s crazy stir-fries continue to dominate at dinner, and I managed to freak out some co-workers when I made a peanut butter and spinach sandwich for lunch yesterday.

I also attempted a few salads this week and wanted to share the results. This one will be enjoyed (or at least consumed) this evening at my friend’s wine and apps party. I think it turned out well. If it looks like something you’d want to eat, here’s what I did (sorry for the lack of measurements, but I don’t measure things):

1. Made a cup and a half of red quinoa
2. Added a bunch of: mint, snow peas, cooked and salted (by someone else) almonds, raisins and green onions
3. Mixed it all up with: grapeseed oil (not much), turmeric, ginger and a touch of salt
4. Put the whole thing in the fridge

I’m pretty into it. And, earlier this week, I tried to replicate one of my favorite salads from Mana—the five spice tofu. Like most attempts to make an at-home version of a restaurant fave, it wasn’t exactly the same. Also, I didn’t really look up what  was supposed to be in it so it was a little off. That said, it was pretty good. Here’s how this came to be:

1. Pan fried some tofu (I used the Trader Joe’s baked savory kind)
2. Mixed it up with fresh basil, red onion, cucumbers and tomatoes
3. Added some olive oil, salt and pepper
4. Ate it.

What I should have had: shallots and a balsamic/soy dressing. Info about what the five spices are may have helped as well. I’m definitely going to revisit this. I think it’ll be a BBQ staple after a couple of tweaks.

In other news, the running is happening, but It’s happening slowly. I signed up for the Chase Corporate Challenge with a bunch of people from work. There’s a small group of us planning to run/walk. I hope they are serious about the walking. While it’s only a 5K, there’s no way I could run the whole thing yet. Sad but true. Put me on a spin bike and I’m all pro, but I’ve yet to build up any endurance as a runner. I am also noticing tightness where I was never tight before. This is not a welcome change. But I went to yoga post-run this morning (during which I did complete a 5K walking/running in about 40 minutes—I have no idea if that’s good or embarrassing, but it’s what happened) and I think yoga will be my key to avoiding runner’s misery.

All Melanie Griffith Up In Here…

(minus one pair of white sneakers and plus one pair of TOMS)

Loving the new job. I’m getting into the swing of things and really enjoying the work, and the people I’m spending my days with. Also, lunches are getting awesome. In addition to being a few blocks from Karyn’s Cooked, which provides me with access to Ron’s Salad (thank you, Ron!), the office kitchen is stocked. Today I actually make a peanut butter, apple and spinach wrap all with items found in the kitchen. For serious! I don’t know why I am so amazed, but I am. So far I have managed to avoid the office favorite, some weird concoction called proatmeal.

I’ve also got some Yoga Bear news to share. Check out my guest blog on CureToday. I was lucky enough to spend time talking with one of my favorite Yoga Bears, Jean, about how to start a practice or return to the mat after a battle with cancer. She’s an inspiring woman who’s now teaching others. In June, I’ll be starting to harass you for donations. I’m joining a yogathon to help raise money for Yoga Bear. So you have that to look forward to!

Also, this week my profile of Tweet came out in Mindful Metropolis. I can’t say enough about how much fun I had doing this interview. The food was awesome and the company even better. Eat there right away.

Reentry.

Here are some things that didn’t happen during my first week of work (newsworthy because they have happened in the past):

• My boss didn’t call me a C U Next Tuesday
• No one showed up at work drunk and/or high
• I didn’t have to bring my own computer (in fact I got a sweet new MacBook Air to use!)
• I didn’t think, not even once, “Shit. What was I thinking?”

All that to say, I am super excited and happy with my new job! Adjusting to normal people life has been easier than I anticipated, and though I do worry that Bucket is lonely without me, I think I miss her more than she misses me. Weather-wise, it wasn’t the easiest week to start commuting—or to do anything really. The snow on Monday and the rain pretty much every other day kinda sucked. But, the commute itself is easy and I can wear jeans so I can’t complain.

Today I rejoined the world of people who do errands on the weekend. Not really a fan, but who is. I also went to one of my favorite classes at yogaview and started working on the last newsletter I’ll be doing for the studio. yogaview has been such a huge part of my world these last few years, so sending the test email out was bittersweet. But I know that I’ll get myself to the mat and remain part of the community.

So, that’s the news from week one.

Last freelance day …

Maybe it’s appropriate that I’m spending my last day as a freelancin’ lady working at the kitchen counter, which is where I started back in January 2007. Why are you working in the kitchen when you have a fabulous office, you might ask.

It’s all part of the joy that is today. While I was on the phone with Comcast for the third time this morning—after also dealing with wonky mortgage, insurance and tax issues—I let Bucket out. Apparently, while protecting the homefront (aka barking and trying to kill animals that have the audacity walk by the house) she re-opened her paw pad wound. The house looked like a murder scene. So, to try to keep her off fabric surfaces, she and I are working in the kitchen. Basically, I’m back where I started plus one giant, annoyed, bloody animal.

Update: She re-opened the wound and has since been outfitted with Band-Aids and a blue sock duct taped at the top (not touching her skin, of course) to keep them in place. She looks totally ridiculous and it’s super funny.

Today Was a Good Day

I’m working on a story for my pals at Mindful Metropolis so I began my day with breakfast at Tweet—the Big Chicks adjacent brunch spot that has to be one of the friendliest places  in the city. I’ll save my glowing review for the pages of the magazine, but I will say this: Go to Tweet. And go there now.

After breakfast, I got a haircut from my longtime chopper-offer and cowlick-tamer who is about to open his own salon. Because he’s working out of his home these days, I finally met Herb, the very sweet dog who has to hang out in his crate during appointments because he enjoys eating hair. My own ongoing list: “Things the Dog Ate,” while extensive, doesn’t yet include hair.

Currently, I’m also working on a story for Nursing Spectrum and am in the process of interviewing nurses. Check out this oldie but goodie post about how I love interviewing nurses!

I spent today talking to truly lovely people who are making the world a fuller, friendlier, prettier, healthier place and who exude excitement and love for what they do. It’s a reminder that I have been extremely lucky to get the kind of assignments that lead me to these great people, and that when you love what you’re doing, it really shows.

Things that are surprising.

1. I gave running another whirl today. Again, the results would be unimpressive to people who actually run, but I once wrote an essay called, “Libby doesn’t run.” That was a true statement for 34 years.

2. I picked up an Aegean salad at swim cafe after being lured by the hummus/lemon dressing (which was fantastic), but the feta cheese was so incredibly salty I couldn’t eat it. This from the person who had a former roommate suggest we install a salt lick in the kitchen. While I have cut back since then, I can handle—and do enjoy—my salt. If it’s too much for me, it’s too much.

3. I have totally and completely overbooked this week. I am a calendar stickler and am not totally sure how it happened. But there’s lots to do and not much time.

 

Welcome!

Tomorrow, Beverly Cleary will turn 95, a fact that makes this the best time to be starting this particular blog. It’s named after the book that launched my writing career: Cleary’s Ramona Forever. As a kid, I was more partial to Ramona the Pest,  but I like to think I’ve moved beyond pesty. Most days.

Thanks for taking a look at the new site. Because it’s low on content, I filled it with pictures that showcase how large Bucket is. Enjoy!

And, if you’d like, sign up for email updates to be sure not to miss anything. I anticipate writing about the following: commuting on the 66, food, yoga, starting to learn how to run without hate in my soul, lofty goals about making my lunches, stories about how I didn’t make my lunch and my new job at Engaged Health Solutions.