We’re here for just a few days to do some further packing up at our old condo (anyone interested in buying a wonderful condo in Kirkland with a view of the Olympics?), and reconnected with the folks we met almost monthly for dinner when we lived here. Had a lovely dinner at May Thai in Wallingford – I had passed their building many times but had never eaten there. It did not seem like 9 months had gone by since we’d all met and eaten together. Lots of hugs all around, and we look forward to next time, whenever that might be!
Meanwhile, I will be creating meals from what I have on my pantry and refrigerator shelves here, along with some fresh vegetables, dairy, and fruit that we picked up last night. Always an adventure to see what can be put together out of what’s on hand!
I don’t take photos of the tea I drink, but I do drink a lot of tea. I usually start the day with green tea, then have a yerba mate based tea later on, and sometimes something herbal. I bring plenty of tea bags when I travel, so I can have the kind I like. Here in the hotel, I make use of the coffee maker in the room to heat the water for tea in the morning before my movement practice, and at night as I’m winding down and putting together my food collage. It’s a simple ritual that helps provide a structure for quiet time with myself in the midst of a busy schedule.
Somehow travel helps me reset my eating process to listen more closely to what I really want and need. I am more finely tuned when I am away from home. Since I’ve been eating a bit more than I’ve needed to in the past month or so, I’m finding that I’m eating less right now. Of course, the excitement and adrenaline of traveling and teaching may be a contributing factor! But I am feeling very connected with my body right now, trusting that how I am caring for it, with food and with morning movement and workout, are supporting all that I’m doing.
Flew home to Santa Cruz Friday, and I am so glad to be home, where I can have easier access to healthy food and my own cooking! I’m off to the Farmer’s Market in the morning, to stock up on whatever is seasonal. I’m hoping there are still abundant red, orange, and yellow peppers and heritage tomatoes!
I had my last breakfast at my friend Barby’s on Tuesday, August 2nd – fresh organic berries with Greek yogurt. I had food with me for the plane ride from Boston to Washington, DC, and then I was just waiting to see how food plans would develop when I met up with my mother, step-dad, and 12-year old niece. I bought some groceries while I had access to a car ride to a natural food store, then Thursday began the challenge of eating well in between back-to-back presentations and networking. After one day of not really getting enough food (Thursday), I did fairly well. I made good choices at the various hospitality suites and receptions, avoiding many plates of cookies and pastries that did not look exciting enough to be worth a planned indulgence. Friday I walked over to a natural food store, and between that walk and the back and forth from hotel to convention center, managed to get 14,000 steps in – along with developing a couple of blisters!
After a day of running errands and packing up for the next leg of my summer travel, I prepared food Wednesday night to bring with me on the plane ride. I learned long ago that I am much happier eating my own brought-from-home food while traveling than relying on whatever I can find at the airport or on the plane. So I mixed together some ricotta cheese and plums, sweetened it with stevia, and sprinkled it with walnuts for a morning snack, and cooked up an egg and vegetable dish for lunch.
I sat next to a mother and her young son on the plane, and he loved my To-Go ware bamboo utensils in their carrying case. We had a delightful conversation about containers for bringing food along wherever you go, and the mom commented about the wisdom of my bringing good healthy food with me.