I’m fairly certain I hyperventilated at least once every hour this weekend, as if that would stop time or insert pharmacologic mechanisms of action or adverse drug reactions into my brain.
It was fruitless. Time passes whether you want it to or not. Exams come and go. You go through your index cards however many times you go through them.
And then, when it all comes down to it. You hope for the best.
If you are reading this between the hours of 8AM and 4PM on Monday then my palms are sweaty.
I’m shaking, slightly. (Resting tremor? Essential tremor? Intention tremor? The classic triad of too much caffeine, too little sleep, and being forced to sit through the USMLE Step One exam?
Or syphilis (because to have a differential diagnosis without syphilis is to go against everything Dr. House has taught you in the past 24 years of your life)? Well. At least we can definitely cross off syphilis.)
My epinephrine is possibly higher than it is two hours into a marathon. Minus the runner’s high.
And for better or for worse, in a few hours, I can move on with my life. What a relief.
I’ve been pretty discombobulated lately.
Stumbling around with index cards falling out of every pocket.
Taking pictures of strawberries sitting next to rhubarb and posting them even though strawberries do not appear even for a second in this recipe. (My mind does weird things under duress.)
Stress eating every single one of the oddly placed strawberries as I was waiting for this pizza to cook. (That’s a pound of strawberries in ten minutes. If they hadn’t been there, it probably would have been a pound of cheese. So I think this worked out better for everyone.)
And using an entire bundle of rhubarb in savory rather than sweet recipes.
Yet, this pizza is the most addictive thing I’ve made all week.
A pizza topped with a compote of rhubarb, balsamic vinegar, and cranberry juice. Capped off with a smoky chipotle-infused goat cheese. Unlikely pairings, all of them. But somehow. It works.
I implore you to try it. Beg of you. It’ll make your week better (and don’t we all need to start off our Mondays with a little more optimism?). Just…don’t blame me if you end up eating half of it for dinner. Even though it says it serves 4.
Self control under stress is not in my skill set. (See strawberry binge above).
This week at Eat.Live.Be. we are talking about how we’ve changed things up in the past 5 months. Kept things interesting. Well, I’ll be honest. I feel like for the first 3 months, I vacillated between really being committed to this and giving into temptation. It was all extremes, all the time. I was either knee-deep in salad or brownie batter. No middle ground.
And it’s only now, in the past two months, that I’ve really committed to looking and feeling better. To caring about myself. In a well-balanced way.
I may have a brownie for dessert one night. And then I may not the next. No biggie. One brownie in a sea of good healthy food doesn’t make or break you. That’s what I’m trying to learn.
I run in moderation (well, as moderate as possible now that marathon training is starting up again). But I also take strength training classes…two to three a week, which is new for me.
I used to be super skinny with the bare minimum of muscles and, sure, I could run pretty damn fast. But it ended up in a pelvic stress fracture (or two) that is only now, over a year later, beginning to feel really truly healed. This time around, I want to be toned and strong. I want to be able to run for the rest of my life, not just for today, even if that means slowing down, seeing the scenery, and letting go a little.
So I guess I’m mixing things up by keeping things balanced. Which, for me. Is new and uncharted territory. We’ll see how it goes.
How do you keep things interesting and change things up in order to help you stay on track with your healthy living goals? Write a post about it or leave a message in the comments!
And feel free to check out these other Eat.Live.Be-ers posts!
- Sarah Caron from Sarah’s Cucina Bella
- Cate from Sweetnicks
- Chris Arpante – Melecotte
- Patsy – Family, Friends and Food
- Claire – Cooking is Medicine
- Sarah Rogers – Sarah’s Sweet Creations
- Rivki from Healthy Eating for Ordinary People
- Claudia from Journey of an Italian Cook
- New Jersey Epicurean
Savory Rhubarb and Chipotle Goat Cheese Pizza
Serves 4, an Eats Well With Others Original
3 cups bread flour
1 tbsp instant yeast
1 cup lukewarm water
2 tsp sea salt
2 tbsp olive oil
1. In a small bowl, mix the yeast with 1/4 cup of the lukewarm water and a pinch of sugar. This should start to foam within about five minutes. If it doesn’t, then your yeast has probably gone bad. Not good. Try again with some new yeast.
2. In the bowl of your stand mixer, combine the flour, sea salt, olive oil, and remaining water. Add the yeast mixture. Stir on speed 2 with a bread hook until combined. Then stir for 2 minutes on speed 2 to knead. Place in a greased bowl, cover with a damp towel and allow to rise for two hours.
3. After two hours, cover it in flour and form it into a ball. Allow to rest for 20 minutes. Roll out onto a pizza peel if using a baking stone or a pizza pan if not.
For the Pizza:
1 lb rhubarb, cut into 1/4-inch slices
1 cup cranberry juice
1/4 cup brown sugar
3 tbsp balsamic vinegar
1 tsp ginger
1 tsp cornstarch
4 oz chipotle goat cheese (essentially 1 4 oz log goat cheese rolled in chipotle chile powder. Yes, I paid money for this. Yes, I realize now how silly that was. Roll your own goat cheese in chile powder. Save a dollar or two.)
1. Preheat oven to 500 (or as hot as it will go!) In a medium skillet, combine the rhubarb, cranberry juice, brown sugar, balsamic vinegar, and ginger and bring to a boil. Boil until it starts to thicken, adding 1 tsp cornstarch dissolved in a bit of water if necessary. Simmer until it has the consistency of a loose cranberry sauce.
2. Roll out your pizza dough. Top with the rhubarb mixture, leaving about a 1-inch crust around the edges. Sprinkle goat cheese on top. Bake for 10-15 minutes or until the underside of the dough is lightly browned. Remove from oven and top with basil. Let sit for 5 minutes before slicing.