A Healthier Alternative to the New Year’s Resolution

Happy New Year, everyone. Please allow me to state my unpopular opinion: I consider New Year’s resolutions to be the devil. Yes, I realize that resolving to accomplish certain goals every January can really help people have a positive outlook on their futures and motivate themselves, but: 1) People very rarely have the wherewithal to stick with them (which is the most obvious drawback) and 2) New Year’s resolutions cause you to reflect upon the past year and think of all the shit you did not accomplish. As in, “Oh God, there goes another year and I didn’t change careers / put myself out there in the dating world / lose ten pounds…” You fill in the blank. Woe is you. You messed up this year, huh? But that’s okay, because next year you will do all those things! Right? Right! Except there’s a chance you might not. Because point #1.

But what if, instead of making New Year’s resolutions, we did Past Year’s reflections? I think this method is a healthier, glass-half-full approach to prepare for the next 365 days. Sure, there are some things you wish you could have done this past year, things you really hope you’ll do next year. But why not catalog all the really cool, life-changing things that you did do? It can feel like time is speeding up in all sorts of odd ways as we age, and it’s easy to lose track of the milestones as the year flies by. Reflecting upon the past twelve months reminds me how long a year actually is, and I wind up realizing that I have made progress as a human being.

Ready? Awesome, I’ll start, and I’ll start by being perfectly honest. This past year wasn’t one of my favorites. There were a lot of personal hurdles to confront family-wise, work-wise, self-wise, money-wise, pet-ownership-wise… pretty much all of the wises. But every time an obstacle cropped up, the way I ultimately chose to deal with it was with the pat on the back I gifted myself. I might not have compiled all the Facebook-friendly accolades that usually qualify as “milestones.” This year, mine were quieter and more personal but no less valuable.

Sure, there were a few big moments: I moved in with a significant other. We adopted a rescue dog and showered her with love. I left my Hollywood assistant job and launched my freelancing career, ignoring how much the prospect terrified me. I finished writing my first book. Then I rewrote it. And rewrote it again. (I’m still rewriting it again.) So, yeah, these are big, important things! But the moments in between these big, important things, when life was definitely not throwing me a Get-it-Girl parade, are the moments in which I feel I grew the most. And they’re the moments I think I’m proudest of.

I learned how to enrich my relationship with my family from afar when someone close to me confronted a health crisis. There was a lot of flying back and forth to New York for a few months, and I had to really weigh the pros and cons of my life on the opposite coast. That was scary. So was the realization that the healthy status-quo of your parents is not permanent by any means: it’s something we all know on a very basic level, but it’s different when you really start to know it. I’m not proud of how much I yo-yoed emotionally during that time. But I’m proud of and happy with my decision to stay on the West Coast. By even suggesting that I’d move back East, I was giving my family the impression that the situation we were in might be worse than it actually was. They wanted me to keep on keeping on so that we could establish a new normal. So I did. And they did, too. That was a huge thing to have learned. Life is full of establishing “New Normals” when something doesn’t go as planned.

Another “New Normal” (and yes, I’m sensing a pattern here) that I had to establish was in regard to my dog Sydney—the peanut butter to my jelly, the Hobbes to my Calvin. Sydney underwent major surgery on both her eyes and went completely blind due to glaucoma. I had to teach her how to “see” her world in a new way, and boy… it was tough. For weeks, I couldn’t even get her to walk to the front gate of our apartment complex. But every day I set a goal for the two of us to accomplish, however small, and every day, she achieved that goal with my help. Eventually, “Today, we’ll take five steps to the water bowl” turned into “Today, we’ll run up the stairs for a treat.” And I also finally paid off that enormous vet bill. We definitely have a new normal in our household, but I don’t think I’ve ever learned so much about patience as it relates to adaptability in all living things.

“Patience and Adaptability” could totally be the theme song for my recent career move as well. After several years of working different assistant jobs throughout the entertainment industry, I decided to strike out on my own and start freelancing as a writer. I prepared for it. I gave myself a financial cushion. I pulled together a portfolio that I was proud of. I forced myself to take on projects that I didn’t really think were up my alley, just to see if I could broaden my range. Yes, I was super nervous and had daily panic attacks for a month or so. And yeah, money is tight when you do this. It’s unpredictable. But like I said, patience, adaptability, and establishing a new normal have been my jam for 2013. And I’m happier. I might not be exactly where I want to be career-wise at the moment, but I’ll be damned if I’m not pleased as punch with my decision to go for it.

And what’s that they say about long-term goals? That they’re long-term, right? Patience and discipline pays off, little by little. Before you know it, a year has gone by, and that “little-by-little” has started to look like pretty awesome progress. I think pursuing long-term career goals is a lot like climbing a tree (which 8-year-old Liz was definitely the authority on). You don’t realize how high you’ve climbed ‘till you look down, and by then, it’s usually a lot easier to keep climbing than to try to make your way back to the ground. The only difference is that once you reach the top of your career-goals tree, you won’t be yelling for your dad to come out with the ladder and help you get back down before it gets dark out.

To those of you who are suffocating yourselves with New Year’s resolutions in light of all the things you think you didn’t accomplish in 2013—cut yourself some slack. Reflect upon this past year and take stock of how you changed personally. I feel great after writing this, much better than I would have in February 2014 after realizing that I hadn’t even scratched the surface of whatever my New Year’s resolution was. Even if you had a tough year and you don’t think your milestones actually look like milestones… look closer. Not all progress is heralded by 100 “likes” and a tornado of congratulatory texts.

Move ahead with each passing year, but don’t beat yourself up over goals you were unable to accomplish when life got in the way. If you did your best with the circumstances you were dealt this past year and you know it, then guess what? You just won New Year’s.

Holiday Cooking for People Who Think They Can’t Cook

Shit! You have three days to come up with a holiday dish and you have no idea what you are going to make. You start questioning why you even agreed to provide something in the first place. Never fear, there are a few easy dishes you can turn to throughout the winter festivities that require little to no actual cooking skill. I swear!

Soup

First, meet your new best friend: the blender. No really. With the magic of your blender, you can make delicious soup!

I don’t know why soup is so impressive to people, because it’s not actually hard to make at all, but I’ve found it to be quite the crowd pleaser.

There are so many variations so my advice is to start with one element at a time and taste each step of the way.

The process is pretty simple:

  • Take some veggies that seem like they would be good together in a soup (or whatever you have in your refrigerator)
  • Pulverize them in the blender.
  • Then heat up the puree with veggie stock. (I like my soups thicker so I prefer to see the veggie puree and slowly add broth until I get the consistency I want. It ends up being about ¼ stock and ¾ puree most of the time but this is not a science, there is flexibility.)
  • You can add various spices for flavoring.  (I liked adding cayenne pepper because it gives it a kick. Some people really like nutmeg for sweet potato and squash.

That’s it.

You don’t have to worry about “messing it up” if you just go pinch by pinch and taste test as you go. If you think it tastes good, it probably tastes good.

I’ve made  it’s pretty easy to make fancy soup while binge watching Breaking Bad, i.e. you can totally split your focus and not panic.

My suggestion: Butternut Squash soup. It’s in season right now, super simple, and very tasty. Try this recipe from BlenderBabes. And don’t worry, you can totally skip the cream and keep it completely vegan.  You won’t even miss it. No need for dairy substitutions.

No-Bake Baking

If soups aren’t your thing, I recommend looking to dessert. Even if you constantly burn things, there are many no-bake recipes that work for the holidays (but, if you do want to try your hand at baking, read this). Both Banana Pudding or No Bake Nutella Cheesecake don’t even require turning on an oven. Plus, you can even make the Graham Cracker Crust with your trusty blender.

Graham Cracker Crust:

  • Turn graham crackers into dust using blender
  • Add butter until it looks like “dough.”
  • Then press the crust into a cake pan.

 

Voila, crust.

Things you don’t want to skip: You have to make sure you have time to refrigerate both the Banana Pudding and the cheesecake or else they are goop. I also don’t recommend skipping the heavy cream in the cheesecake. I tried using a substitute this year and it didn’t work well. The cream cheese and the nutella just didn’t set as well and it was more blob than cheesecake (though they still tasted delicious).

Breakfast Strata

I love this recipe. It’s so simple and so delicious.

The Process:

Take any amount of the following:

  • Eggs
  • Cheese
  • Bread
  • Veggies and/or Meats options

 

Put it in a glass-baking dish and cook for 20 minutes. Done. I’m serious, there are no ratios, just add those three things. You can’t possibly screw it up and people will think your like Jacques Pepin!

If you’re sure you can’t cook…

My next best suggestion is to look up some special cocktail recipes. Liz Kerin tested some of her favorites for the holidays here!

But, if all else fails; there’s no shame in buying something. I’m not a big fan of faking it but if you have to, go for something that will inspire nostalgia in your guests. For me, that’s picking up some Magnolia cupcakes to remind my friends of our time in New York.  If I was in my hometown, I would die if someone brought a fruit tart from the bakery by my house. While I appreciate someone’s home-baked goods, one surprise dish from a place I love can brighten up the meal.

Whatever you decide to do, I promise that as long as you are excited about what you are bringing, you and your food will be welcomed with open arms. You’ll make new friends when everybody asks you how you made it and even if you didn’t, you get to tell them about a cool new restaurant or bakery in your hometown. You will still be part of the life of the party, no matter what your cookery skill level is. Promise.

By Rob Adams

By Rob Adams

It’s Not Too Late to Decorate!

For as long as I can remember, I have been in love with Christmas. Not just the day, but the entire holiday season—there’s something so special about this time of year that puts me in a jolly mood.  I love the giving and loving spirit of people during this time, I love driving through neighborhoods, seeing them all lit up. I love getting together with family and friends. If I were to continue, it would go on for pages! But aside from spending time with my loved ones, my favorite thing to do is decorate.

As we grow up and move away from our childhood homes, there may be holidays we have to spend away from family and friends—for me, this is my first Christmas away.  And even though it will be difficult, I know I can still enjoy Christmas and Christmastime by surrounding myself with beautiful embellishments to lift my spirits. One thing that always brings me such joy during the holidays is sitting in a room lit with Christmas lights with the scent of a fresh Christmas tree.  Add some hot cocoa and a Christmas movie, and I couldn’t be happier!

Since those of us in our 20s usually don’t have buckets of money to throw at things like Christmas decorations, especially during this time of year, this is how I plan to decorate and save money while doing so.

For me, one essential decoration is, of course, the Christmas Tree.  I’ve found that real trees are far cheaper short-term than artificial trees if you shop for a good deal, even though they only last one season.  You can go to a hardware store and find real trees as cheap as $25 for a 6’ tree. Now, if you’re planning on investing in a tree to continue using year after year, then artificial is the way to go, but expect to pay more upfront.  I personally prefer to get a real tree.  It’s so much fun going and picking one out, even though I just go to Home Depot and not the forest to chop one down, but hey, it’s still fun. And oh, how I love the scent of a real pine tree during Christmastime—why spend money on buying sprays and candles when you can get the natural pine smell for free from your tree!?

This time of year, practically every store you go into has aisles and aisles of Christmas decorations—I’ve seen stores selling Christmas decorations since September!  But if you’re looking to decorate on a budget, be aware of where you are shopping.  It may be easiest to go to Target and get everything there, but they do not always have the greatest deals: I also check out places such as IKEA and the dollar store… yes, the dollar store!  You can find some great things like wrapping paper, bows, garlands, stockings, and great little stocking stuffers that other stores tend to mark up.  Michael’s is always one to have great sales during this time of year for quality products.  If you’re more of a DIY type, Michael’s is definitely the way to go.

If you enjoy decorations but aren’t much of a decorator, invite friends and make a night of it.  Every year, my family would put our Christmas tree up together.  We would make a big fun evening out of it, with snacks, eggnog, music and Christmas movies.  Last year when I moved to LA, it was the first time I wasn’t home to decorate my family tree, so I decided to keep that idea going by inviting my friends over.  I got a bunch of ornaments and paint pens, and we spent the night designing our own ornaments, stringing popcorn, and hanging them on the tree. Creating your own ornaments is not only inexpensive, it’s a perfect way to personalize your tree.  Year after year you will hang the ornaments and think of the memories creating them.  It’s really simple and fun—and for those of you who think you wouldn’t be good at it, it’s really a lot easier than you think.  You can buy glass balls or plastic (plastic is cheaper, but I prefer glass).  Grab some permanent markers, paint pens, glue, fake snow, glitter pens and really anything else you can think of!  One of my favorite ways to decorate an ornament is to draw a design, like a snowflake, with glue and sprinkle artificial snow on it.  It takes a plain decoration and makes it much more festive.  I also love taking off the top of the ornament and pouring artificial snow or Epsom salt in it.  Or simply use permanent markers, glitter pens, or paint pens to draw designs on it.  Last year, my friends and I signed one of the glass ornaments and dated it.  That one puts a smile on my face every time I see it.

I also love to hang garland around the house, but instead of plain bows of evergreen, I like to spruce up my spruce by twisting them with sets of lights. I also like to add extra Christmas color to my garland with berry garland. The little red berries pop, adding a nice festive touch.

If you don’t want to go all out, you can always add small accent pieces scattered around your place. Candles and hand towels add a little something extra that’ll get your holiday spirit up! They even make Christmas cookie candles, so you can make it smell like you just baked, even if you haven’t gone near your oven in months. (But, like with the smell of a fresh pine tree, you can always opt for the real things and bake some fresh cookies instead!)

Decorations can be subtle or extreme, but all are fun. It’s a chance to express yourself, so go out there and get creative with it!

Photo by Rob Adams

Photo by Rob Adams

Holiday Baking Bliss

For many people, cooking and baking can be anxiety-inducing enough, without the added worry of subjecting your dish to your friends and loved ones for scrutiny. If you don’t find holiday baking bliss in here, let’s at least shoot for something below a panic attack when the next potluck invite comes your way.

When I was 11 years old, I made brownies in my best friend’s kitchen using my mom’s battered old copy of The Joy of Cooking. Let me tell you, Irma S. Rombauer doesn’t coddle you along. If you are reading her recipes, she assumes you know some basics. Except, well, I was 11, and my friend was 12, so we knew nothing. Which is why, after melting our Hershey’s bars in the microwave to get that rich, chocolaty goodness, we just dumped the mess into our batter, which (little did we know) instantly curdled our eggs—ultimately creating brownies that tasted like a chocolate omelet. This perhaps sounds better than they tasted, which was God-awful.

Now, most cookbooks and recipes that you will read nowadays know better than to assume that little girls and boys grew up learning how to “Do Things Properly,” but just in case, let me take a moment to impact some basic kitchen wisdom.

Measuring

  • Liquids should be measured in a liquid measuring cup, preferably Pyrex brand because they will live longer than you will.
  • Solids can be measured in measuring cups, but make sure you adhere to additional rules
    • Flour (and really, powdered sugar as well) should never be scooped up from the bag with the measuring cup. Instead, spoon it into the cup one scoop at a time with a regular tablespoon. When you have a little hill over the top of the measuring cup, tap the back of a butter knife on top and smooth it out. This is to make sure you do not compact the flour.
    • Brown sugar, on the other hand, must always be compacted. Press it into your measuring cup with your fingers or a spoon so that when you dump it out, it somewhat holds the shape of the measuring cup.
    • Granulated sugar (which is the baking name for plain ol’ white sugar), chocolate chips, baking soda/powder, peanut butter, whatever else can all be simply scooped with your measuring cup.
  • Though spices can be estimated, please do not estimate baking powder or soda. Adding too much or too little can keep your baked good from rising properly. These powders react with the liquids of your recipe to create air bubbles, which elevate your batter. Not enough powder and you have too few air bubbles. Too much powder and you get too many bubbles, which pop each other, collapsing the dish. And what’s the difference between baking powder and baking soda, you ask? Baking soda is a basic (as in pH) sodium bicarbonate, which needs some sort of acid in the recipe (often lemon) to react while baking powder is baking soda with a dry acid mixed in, which activates when wet.

 

Mixing

I have been watching Gordon Ramsey’s Ultimate Cookery Course, which has been utterly delightful and extremely informative. He knows his stuff. But I was appalled when he was making blondies (cookie dough in a single casserole dish) and just threw all the ingredients willy-nilly. Dumb idiot, that’s not going to rise! And it totally didn’t! And still, it was on TV! Let’s not make the same mistake:

  • Mix “wet” ingredients (butter, sugar, eggs, milk, melted chocolate, vanilla, etc.) separately from “dry” ingredients (flour, baking soda/powder, cocoa powder, spices, etc). This is critical for the dry ingredients, so that the baking soda/powder gets fully distributed throughout the flour (remember, those air bubbles are everything for presentation). It’s also beneficial for the wet ingredients as well, which sometimes need a pretty thorough beating, which you don’t want to give them when dry ingredients are in there, too.
  • “Why can’t I mix dry and wet ingredients for too long?” you whine. Well, when you mix dry and wet ingredients together, you are forming the glutinous bonds that will hold your treat together. If, however, you form too many glutinous bonds, your treat will be super tough and unpleasant and all your friends will hate you. Typically, recipes counsel you to mix “until just combined,” which I will repeat. It’s mixed when it looks homogenous.
  • Tempering. This is a scary word to some and it is part of Intermediate Baking. But not to fret. I taught 4th graders how to do it and I can teach you too. This is the skill that was missing from my repertoire during the infamous Omelet Brownie Debacle.
  • Here’s the situation: you have a hot thing (usually chocolate or hot cream) to which you need to add to a room temp or colder thing (usually containing eggs). What you want to do is slowly raise the temperature of the eggs by adding just a bit of that hot liquid (like 1-2 tablespoons) to your cooler thing, while whisking constantly. This will warm the little eggies up gently. Scoop up more of that hot liquid (go ahead and use ¼ cup this time) into the now-less-cold liquid and keep whisking. Keep doing this until both are completely combined and you are ready to continue the recipe!

 

Mise En Place

This is a French phrase that means “everything in its place” and it is the crux of kitchen bliss. Not only does it mean that your kitchen is somewhat organized when you set out to cook, it also means that you are ready mentally and physically.

That means that you have read the entire recipe already. That way, when you get to the phrase “chill overnight or for 8 hours,” you won’t start swearing because your party starts in 30 minutes. Seriously, read the whole thing as soon as you decide it’s what you wanna make.

Make sure you have your ingredients ready to go. Have your butter and eggs out on the counter (they ideally should get to room temp, anyway), have your measuring cups clean and ready, have your pan greased and your oven pre-heating. If you want to be super smooth, put pre-measured ingredients in little prep dishes. This will make everything so, so much smoother. Little things like this can make the difference between sipping your wine while tapping your foot to jazz and getting flour in your hair just as you start screaming!

Let’s Bake!

For the holidays, people love certain seasonal staples. Cooking/baking “in season,” meaning the produce is freshest at this time of year, will absolutely boost the taste of your food, especially if you buy from your local farmer’s market.

Try baking with the following produce, in season during autumn and winter:

  • Citrus fruits (clementines, oranges, lemons, limes, tangerines)
  • Kiwis
  • Pears
  • Apples
  • Persimmons
  • Dates
  • Chestnuts
  • Squashes (acorn, spaghetti, butternut)
  • Cranberries
  • Jujube
  • Pumpkins
  • Pomegranate

 

Recipes to Try

I have not tried all of these recipes but don’t let that stop you! Find something that looks doable and delicious and you’ll be achieving baking bliss in no time!

  • A delicious, unique collection of recipes can be found at mom.me
  • Two recipes with pomegranate seeds: Chocolate Pomegranate Clusters and Orange Pomegranate Bread
  • 15 fantastic pear recipes from one of my go-to recipe sites, Real Simple
  • Chestnuts can be intimidating, but also delicious and unique! Plus, Trader Joes sells them all ready to go! Try Chocolate Chestnut Torte or Chestnut Cupcakes (for piping frosting on all pretty, spoon it into a Ziplock baggie and cut off one of the corners for an instant piping bag!)
  • Persimmons make fantastic bread and cookies, but be careful! Fuju persimmons are squat and flat at the bottom and can be eaten like a stone fruit, when orange and slightly softened. Hachiya persimmons, however, will leave a dry, cotton-y taste in your mouth and taste super tart if not ripened to mushy softness. The latter are the most commonly used for baking and taste fantastic when allowed to fully develop. Try them in cookies and bread.
  • Check out this tasty compilation of sweet squash based desserts!
  • Cranberries pair beautifully with sweet flavors. Try Pear Cranberry Crisp or Cornmeal Biscotti with Cranberries and White Chocolate
  • If you are feeling exotic and adventurous, try a dessert with the Chinese winter fruit jujubes, like the Jujube Tart with Walnut Cream. The jujube has the consistency and taste of an apple and looks wrinkled like a date. A larger farmers market should have them.

 

Contingency Plans

Help! Help! My dish failed and I have 30 minutes until my event! Okay, okay! Try this!

 

You are now ready to prepare and consume a delicious holiday treat that will impress and satisfy your friends and neighbors and banish your enemies into a vortex of shame at their inferiority. Go forth and bake!

Photo by Andy Sutterfield

Photo by Andy Sutterfield

Let’s Ask: A Nutritionist About Beans, Hangovers, And Misadventures With Whey

Nutritionist and registered dietitian Emily Bostrom and her cousin Alyssa Kurtzman share a healthy obsession with food, a set of grandparents, and many nutrition-related conversations, often late at night via G-Chat or anxious text message exchange. They sat down together to discuss…

Heavy Cream vs. Half & Half

Alyssa: Last weekend, I followed this Jacques Pepin recipe for a butternut squash gratin, except I used half and half because I couldn’t bring myself to use heavy cream. And it came out all weird and curdle-y! Why did the cream not mesh into the gratin like restaurant gratins? And what was that liquid in the bottom of the pan? Was the gratin safe to eat? And by that I mean I still ate all of it. And am I going to die now.

Emily: First things first—I believe that it was very safe to eat (as long as it didn’t sit out on your counter between 40° and 140° F for more than two hours). Also, since you’re not reporting any awful symptoms, I’m guessing it sat pretty well.

So, there are few things to consider when making a dish that relies on heavy cream. First of all, should you really be cutting calories when you’re making a seasonal dish you only make once a year? (I personally don’t believe in “diet” holiday food.) So my first recommendation would be to eat a salad for lunch, and use heavy cream in the recipe. Now, as a dietitian, I too experience the guilt associated with even entering the heavy cream section of the dairy refrigerator. Too often, when I buy ingredients like heavy cream or boxed macaroni and cheese–

Alyssa: Judge.

Emily: It’s ORGANIC, okay; I race out of the store before the food police can find me and take away my credentials. But, it’s okay! Go for it. Just don’t eat the leftovers every day after that for a week.

Anyway, back to the curdling issue. When you add heat (like in the oven) or acid (like that salted squash) to milk, you can cause it to separate into its components: curds (solids) and whey (watery liquid you found in the bottom of your pan). Unless you’re making your gratin for Little Miss Muffet, you probably want to prevent this from happening. When you cook milk in this whey *ahem, nutrition joke*, there are a few things that help to keep it from separating, or curdling. First, fat helps milk maintain its texture, so that heavy cream might actually be in that recipe for a reason (those restaurant gratins are so creamy because of the cream). If you’re really motivated to keep the recipe low-fat for some reason, like you’re making this for your grandma with heart disease or it’s the day before your annual lipid panel, then there are a few more ways to improve your gratin’s texture with a lower-fat milk in the recipe.

Starch is another way to improve the final product, so making a roux (flour and fat mixture) can really help that gratin stay creamy and not clumpy. Just add a teaspoon of all-purpose flour for each cup of milk (or half and half) in the recipe. Also, making sure not to rinse the sliced squash (or potatoes, if you’re doing that version) would help maintain that naturally occurring starch for the recipe. Finally, the fresher the milk, the less likely it is to curdle, so hike out to the farm and collect some fresh half and half for your delicious butternut squash gratin. Also, invite me over.

Alyssa: Sorry. I wasn’t kidding about having eaten all of it.

Quest for the Best Bean

Alyssa: I’m pretty sure all beans are healthy, but are some healthier than others? What is the best bean? Come on, we know you know. Stop hiding this information from us.

Emily: Okay, asking me to pick the healthiest bean is like asking a mother to pick her favorite kid! (As an only child, though, I’ve never felt uncomfortable asking this question… I’m sure you’re Aunt W. and Uncle S.’s favorite daughter…)

Alyssa: I am, but when our dog Misha was still alive, they told me it was a toss-up.

Emily: Well, obviously. You could never compete with those giant ears.

As you said, all kinds of beans really are healthy, and have some things in common. Most all beans are rich in fiber, folate and B-vitamins, and many contain iron, which we like. Also, beans are a pretty good source of protein, especially as a meat-free source for our veg friends. Finally, beans (especially dried ones) are cheap, which is important when the fancy free-range, organic, fair-trade, locally grown truffle salt you’re sprinkling on them is $35.00/oz.

But, since you insist on finding out the best bean, I’ll just summarize the benefits of beans into this little chart so you can pick for yourself.

Rich in… Special Feature! Use in…
Black Beans Fiber, Folate, Iron, Magnesium Anthocyanins, an antioxidant that makes them extra heart healthy Salads, Burgers, Soups or dips!
Soy Beans Calcium, Iron,  Potassium 9 Essential Amino Acids! A fantastic plant protein. Hummus, edamame (steamed) or stir fried
Chick Peas Fiber, Folate, Potassium, Magnesium The Most Common Legume in the World! Creamy hummus, crunchy and roasted or mixed into warm falafel.
Lima Beans Fiber, Potassium Cultivated to support the Aztec and Incan protein-deficient diet With corn as Succotash or stewed on their own.
Black-Eyed Peas Fiber, Magnesium, Zinc A symbol of good luck in the new year! In fritters, stews, salads and with rice.

[Source: Eat Right]

A Holiday Party Hangover Cure

Alyssa: Holiday party hangover cure: go.

Emily: Okay, honestly, what is every company’s deal with holiday parties on weekdays? Is it to ensure that nothing gets done the next day at work? To make people feel less comfortable drinking liberally off the company tab? Whatever the reason, I just don’t like it. Weeknights are for cleaning your bathroom and eating sensibly and watching the last three episodes of the Real Housewives of Beverly Hills.  Everyone knows that.

Alyssa: Apparently one of the new cast members is a witch, btw???

Emily: Where do they find these people?! Anyway, since companies insist on weeknight party time, here are a few evidence-based ways to get your ass to work the next morning:

  1. Much of that miserable morning is due to dehydration and electrolyte imbalance. So the first, most obvious hangover fix is something liquid with electrolytes, plus a little bit of sugar to get those much needed electrolytes into our tissues. What’s rich in electrolytes and fluid? Coconut water, watered-down Gatorade or Powerade (these sports drinks have just more sugar than we need), or a little bit of 100% orange juice should do the trick, and then just transition to water. Hydrate ‘til you just can’t stand getting up from your desk to pee anymore, and then you’ll know that you’ve done a good job.
  2. A cup of a caffeinated beverage can really make you feel more alert, and research shows that it can help improve your recovery after a long night of eggnog. Contrary to popular belief (including supporters like my mom and Dr. Oz), the research shows that 400mg of caffeine or less per day has no effect on your hydration. That means that about 3 cups of coffee are hydrating rather than dehydrating. Good news for those of us who are rolling into work twenty minutes late with last night’s mascara on.
  3. So, here’s a fun one: asparagus. Maybe the party had asparagus wrapped in prosciutto as hors d’oeuvres, and there are some left in the office fridge! That’s a double whammy with the salty ham (electrolytes!) and enzymes found in asparagus that have been shown to speed up the processing of alcohol in our bodies. SO, munch on some of my absolute-favorite-vegetables-of-all-time and feel fantastic!

Alyssa: Up top.

Emily Bostrom, RD, is a Registered Dietitian with degrees from Rutgers University and the University of Medicine and Dentistry of New Jersey, who eats, cooks and thinks about food. You can also find her singing loudly in the car and at http://www.emilybostrom.com/

Alyssa Kurtzman is a Content Manager at @CLIPTAMATIC and works on the UE social media staff. Life mantra: It’s never too hot for soup. @KURTZMANIA

Photo by Meaghan Morrison

Photo by Meaghan Morrison

The Five Day Holiday Cocktail Challenge

The last time UE did a cocktail challenge, we enforced one simple rule: cocktails could use only the ingredients in my fridge at the start of the challenge. Otherwise it wouldn’t be a challenge, now would it?

So, this time around, the same rules apply. However, those who know me are aware that I’m a pretty savvy seasonal grocery shopper (if not an excessive one), so I already had a lot of super useful, whimsical Fall- and Winter-themed goodies in my kitchen. And, when I say I put pumpkin pie spice in everything… I. Mean. Everything.

Obviously, I was made for this challenge.

Five-holiday-cocktails

Here are the items I had to work with:

  • Pumpkin Pie Spice – This combines cinnamon, ginger, allspice, and nutmeg, which a lot of these types of recipes call for. Autumnal spice catch-all for the win!
  • Black Chai Tea Bags
  • Trader Joe’s Pear Cinnamon Cider – The most yum: get off the computer and go buy some immediately, it’s seasonal!
  • About a dozen hard peppermint candies
  • Unsweetened Vanilla Almond Milk – You can substitute with regular milk if that’s your jam! It’s just what I had in my fridge.
  • Cran-Raspberry Juice
  • Pumpkin Spice Coffee Creamer
  • Whipped Cream
  • Vanilla Extract
  • Honey
  • Kahlua
  • Vodka
  • Rum
  • Whisky
  • Red wine
  • Oranges

 

DAY ONE: The Pumpkin Spice Russian

The Dude’s weapon of choice, The White Russian, all gussied up for the holidays. My original intention was to create a Pumpkin Spice Latte Shot, but soon realized that, much like a traditional PSL, it was a drink best consumed in joyful little sips instead of one fat swig. However, you could definitely still make these as shots if you left out the milk! You’d just combine the Kahlua, rum, and pumpkin spice coffee creamer and pour into shot glasses.

Day One: Ingredients

Day One: Ingredients

Day One: Drink

Day One: Drink

INGREDIENTS:

  • 1 Part Kahlua
  • 1 Part Rum *
  • 2 Parts Almond Milk (or regular milk)
  • 1 Part Pumpkin Spice Coffee-mate
  • A dash of Pumpkin Pie Spice to sprinkle on top

* I realize that White Russians are typically made with vodka instead of rum, but I had a non-vodka drinker in my midst that night so I had to accommodate. It tasted great with rum though!

As with most of the drinks on this list, I would recommend garnishing this with a cinnamon stick! I just didn’t have any in the house (gasp). I know. I know.

DAY TWO: Hard Cinnamon Pear Cider

I bow down to you, simplest and tastiest of treats! Seriously, emphasis on simple. As long as you have a quality apple or pear cider on hand and some booze, you can whip up a pot of this sweet, spicy goodness in about five minutes if you suddenly decide to invite a group of SantaCon participants in from the cold.

Day Two: Ingredients

Day Two: Ingredients

Day Two: Drink

Day Two: Drink – Winter is Coming? Pssh, Winter is HERE. Just ask Snoopy.

INGREDIENTS (serves about four people, modify proportionally to please your crowd):

  • 6 Cups Pear Cinnamon Cider (or apple cider, if you prefer)
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Cup of Rum – I’d love to try this with spiced rum someday too. Hint hint, use that if you have it!
  • ½ of a navel orange, cut into quarters with the peel on

Combine the ingredients in a pot and simmer on the stove until warm (but be careful not to overboil it!). Ladle into mugs and drink heavily. Charlie Brown Christmas soundtrack is optional, but highly recommended.

P.S. This is another one that could be made all-the-more-wonderful with a cinnamon stick garnish!

DAY THREE: The Peppermintini

Okay, so here’s the only one on this list that didn’t turn out quite the way I expected. I think it could have been improved with a scoop of vanilla or peppermint ice cream, thrown into a blender. It was missing this very specific chilly, minty creaminess. I think the primary issue here was that my fancy-pants were on a little bit too tight; I tried too hard to do something complex. But I’d love to see if anybody out in Readerland can adjust some things and make this drink sing!

Day Three: Ingredients

Day Three: Ingredients

Day Three: Drink

Day Three: Drink

INGREDIENTS:

  • 6 Peppermint Candies (or one candy cane), crushed
  • 1 Part Chilled Vanilla Vodka*
  • 2 Parts Vanilla Almond Milk (or regular milk)
  • 1 Part Simple Syrup (combine boiling water and sugar)
  • Whipped cream

* I did not have vanilla vodka, so I combined two teaspoons of vanilla extract with the regular vodka. It tasted pretty normal! I should also mention that I did a lot of research on infusing spirits to prepare for this article. It would have taken too long so I skipped it, but it was fun to learn about. Maybe next time!

Create the simple syrup in a small saucepan by combining the sugar and water. Bring the mixture to a boil then immediately crank down the heat and let it simmer for 5-7 minutes. Add half of the crushed peppermint candies to the simple syrup and let it melt. It will turn a fun pink color. Go with it. Let it cool for about 30 minutes. Stick in the fridge if you want.

If you have a martini shaker, combine the vodka, simple syrup, and almond milk and shake it up. If you don’t have one, that’s okay. You can just use a big, tall juice glass and mix it together vigorously with a whisk or a fork. Then, rim your martini glass with the rest of the crushed peppermints. To do this, wet the rim of the glass with water and then crush the rim in a circular motion against the mints till you have a nice coating.

Then, pour the ingredients into the glass, squirt on a little whipped cream, and top with any remaining crushed peppermints.

DAY FOUR: Chai Hot Toddies

This one won the battle. Took home the gold. Et cetera. This drink is awesome because you can whip it up on any chilly day; it doesn’t even have to be the holiday season! A dear old friend of mine sent me a link to a similar recipe not long ago (please note how adorably this blogger incorporated cinnamon sticks!). I modified it to accommodate the ingredients I already had (which as we know by now, shamefully did not include cinnamon sticks). I definitely downed two of these in one sitting. Too, too good.

Day Four: Ingredients

Day Four: Ingredients

Day Four: Drink

Day Four: Drink

INGREDIENTS:

  • 1 Bag of Black Chai Tea per Mug
  • Boiling water
  • 3-4 Tablespoons Almond Milk (again, or regular milk!)
  • 1 Tablespoon Honey
  • 1-2 Shots of Whisky
  • Whipped Cream
  • A Dash of Pumpkin Pie Spice

Steep your Chai tea in hot water to the level of intensity you prefer for tea (longer = stronger). I tend to like my Chai very spicy and bold, so I let it sit for a solid 3-5 minutes. Then, add the honey, whisky, and milk to taste. Top with a dollop of whipped cream and your new BFF, pumpkin pie spice.

Day Five: Mulled Wine

Hey, so like… what even are mulling spices? Are they just a thing Williams Sonoma sells during the holidays every year as a stocking-stuffer-slash-last-minute-gift for your awesome wine-o big sister? (Nudge nudge, little sib!) I decided I’d find out what mulling spices actually consisted of. And you know what? They’re very similar to pumpkin pie spice. So while my mulling spices weren’t nearly as fancy as the ones Williams Sonoma sells, I saved $25 (or whoever got my letter to Santa this year).

Day Five: Ingredients

Day Five: Ingredients

Day Five: Drink

Day Five: Drink

INGREDIENTS (serves about 4-5 people):

  • 1 Bottle of Red Wine – I used a budget-friendly Pinot Noir for this exercise. Mulled wine is a great way to drink that cheapo red you’ve got sitting on your shelf—aside from, y’know, just drinking it.
  • 2 Tablespoons Honey
  • 3-4 Cups of Cran-Raspberry Juice (to taste)
  • 1-2 Tablespoons Pumpkin Pie Spice (again, to taste) – Add more if you like a spicier drink.
  • Suggestion – Orange peels simmered in the pot and cinnamon sticks for garnish

Combine the red wine and cran-raspberry juice in a large pot, set it on medium heat for about 10-15 minutes and allow it to simmer. It’s not a good idea to let this boil because of all the sugar! If you have oranges, I highly recommend adding peels or small slices to the mixture and letting them sit in the pot. Add the honey and stir in the pumpkin pie spice. Ladle into mugs once it’s at a nice, cozy temperature.

Let us know in the comments if you tried any of these and how they turned out! Our cocktail challenges are always open to interpretation.

Have a Happy Merry!

Let’s Go Get The Shit Kicked Out Of Us By Vulnerability

After Dr. Brené Brown gave her first TED Talk, about the power of vulnerability, she woke up with a “vulnerability hangover.” She hid in her house for three days, ashamed of confessing that she’d had a “breakdown” to the over 500 attendees. Knowing her video was headed for the Internet, she told a friend she anticipated another couple hundred people seeing her admission but, “If 500 turns into 1000 or 2000, my life is over.” Her talk has since been watched over 12 million times.

[ted id=1042]

When I think about vulnerability, I imagine something raw and tender. The kind of thing I might boast about embracing but, more often, actually find myself cowering from. When I watch a TED Talk like Brené’s, or read some quotes on Tumblr, I think, “YES! That sounds amazing! I am going to start being vulnerable right now! I am going to let go of all my insecurities immediately, accept my imperfections, be kind to myself, really let go of who I’ve thought I should be for all these years, and embrace the imperfect reality of who I am!” Boom. Done. I am vulnerable. And yet, just saying the words “imperfect reality of who I am” sets off a wave of discomfort. Because that’s the reality of vulnerability: it can be really uncomfortable.

[box] “To love at all is to be vulnerable. Love anything and your heart will be wrung and possibly broken. If you want to make sure of keeping it intact you must give it to no one, not even an animal. Wrap it carefully round with hobbies and little luxuries; avoid all entanglements. Lock it up safe in the casket or coffin of your selfishness. But in that casket, safe, dark, motionless, airless, it will change. It will not be broken; it will become unbreakable, impenetrable, irredeemable. To love is to be vulnerable.” ― C.S. Lewis [/box]

For most of my life, just like Brené, I thought I could “outsmart” vulnerability—that if I just locked it up in a box, made all the right choices, and checked off all the boxes on my list of impossible expectations, I could be perfect. And, obviously, perfection was, well, perfect and when you’re perfect, there’s no need for vulnerability. If only that was true. But I did not see vulnerability as a strength back then, I saw it as a weakness. A big, undefined, pain causing weakness. And this unknown thing was so scary to my brain that the idea of even exploring it was enough to get me to bury anything tagged “could be painful” so deeply, that once I started searching, it took me almost a year before I was even looking in the right place.

The fear that vulnerability induces in me is the kind of terror that dictates my actions without me even realizing it. So, first, I had to not only recognize, but also accept, that so many of my actions were defenses. As if that wasn’t vulnerable enough, then I had this exposed raw, tender, place that I was supposed to stay with and sit with! Patience in my life before: not fun. Patience while sitting with discomfort caused by vulnerability: excruciating.  In her TED Talk, when Brené talks about the “whole-hearted”—the ones who believe that what makes them vulnerable makes them beautiful, that vulnerability is not comfortable or excruciating, just necessary—you need to know that when I started this process, I was not one of them. Whether I was willing to articulate it or not, I was one of the ones who always questioned if I was good enough and I was pretty sure I wasn’t.

[box] “[The whole-hearted] talked about the willingness to say, “I love you” first, the willingness to do something where there are no guarantees, the willingness to breathe through waiting for the doctor to call after your mammogram. They’re willing to invest in a relationship that may or may not work out. They thought this was fundamental.” ― Dr. Brené Brown [/box]

Some of the most seemly confident, happy, and/or successful people can still have this voice in their head that makes them believe, in spite of their “accomplishments,” that they are not good enough. On the outside, I denied that I had low self-esteem. Because, honestly, I didn’t think I did. But that was because I only gave weight to the parts of me that I showed to other people and I didn’t count all the things that I only thought to myself.  Look in the mirror and pay attention to your thoughts: Are they kind? Are they accepting? Or do they scan for every flaw? Do they plot how to hide away the things you’re most ashamed of? Do they berate you for not having done more to “fix” something that you consider “wrong”? I was feeding my own insecurities without even knowing they were insecurities. And, worse, I just accepted them as limitations to myself. This was “the way things were” and nothing and no one were ever going to change that. Well, I was right about part of that, no one else was ever going to change the way I saw myself, but I could.

[box] “When you’re raised with the belief that perfection is possible, it’s very hard to let go of that.” – Hannah “Harto” Heart [/box]

Alright, so finally I start digging up my insecurities, I acknowledge them with a curt head nod, and I start trying to sit with them in a very large room (in which I do my best to never directly look them in the eye, because, ow.) Finally, we get closer, we’re not cuddling on the couch or anything, but we’ve started having marginally polite conversations, and then I realize it’s not enough to be aware and sit with my insecurities by myself, to really heal, I have to accept them: out loud. I have to let them be seen by others.

Terror doesn’t come close to describing how I feel about doing this. Because this is not the kind of “being seen” where I get to admit my flaws and then get patted on the back with some reassuring comment to make me feel better. This is the “being seen” where I admit them to a large room full of people and then we all just sit there awkwardly in silence together. Not because it’s awkward, or shameful, or even anything revelatory that they are seeing, but because am so scared of the risk, I create my own fear-fueled reality. But when I figured out that I was actually sitting in the middle of a boisterous vulnerability party and my shame was just sitting on top of the mute button, every thing changed. Of course this also required something else I had been in denial of: the ability to really trust. Because finding self-confidence in your imperfections requires a kind of trust in yourself and others that is not the kind of trust you give your friends when you tell them about that one time you waited outside a hotel to stalk the Jonas Brothers in college, but the kind of trust that is choosing to go on television, naked, to do an interview in which you willingly hand over a flashlight and say, “Please, examine me.” And I do mean choosing, because that was my turning point with vulnerability, when I realized no one was going to roll out a red carpet and escort my vulnerability to the party. That I was going to have to drag her out myself, sometimes kicking and screaming, every day, for the rest of my life.

[box] “We can let the circumstances of our lives harden us so that we become increasingly resentful and afraid, or we can let them soften us and make us kinder and more open to what scares us. We always have this choice.” — Pema Chödrön [/box]

Vulnerability is a choice. It’s about making the choice to accept my imperfections, my mistakes, my failures, even when it really stings, when all I want to do in the face of criticism is launch into one of my “Whatever, you’re wrong!” or “OMG, I’ve failed at everythinggg” monologues. When going on Facebook to complain seems like so much more fun than apologizing, when sending an angry and defensive email makes us feel better than admitting that maybe the other person is actually right. It’s never starting a thought with, “I know I said I was going to be vulnerable, and that I need to sit with this discomfort, but that sucks and it is uncomfortable, and I don’t want to feel this, so just this once…” It’s not seeking out a drug hit of sympathy from someone by making sure, “You still love me, right?” It’s not justifying my mistakes so that I can make them again. It’s not going numb in an attempt to forget, ignore, or deny. As Brené says: we cannot selectively numb emotion.  If we numb out pain, grief, shame, disappointment, we also numb our happiness, gratitude, and joy. That’s why taking a risk is such a vulnerability, because the inherent definition of a risk is that there is no certainty, and without certainty, we risk failure. And vulnerability is all about embracing your successes and your failures. It’s actually being yourself in the face of possibly losing everything because of it.

[box] “To let ourselves be seen, deeply seen, vulnerably seen; to love with our whole hearts, even though there’s no guarantee, to practice gratitude and joy in those moments of terror, when we’re wondering, ‘Can I love you this much? Can I believe in this this passionately? Can I be this fierce about this?’ just to be able to stop and, instead of catastrophizing what might happen, to say, ‘I’m just so grateful, because to feel this vulnerable means I’m alive.’ — Dr. Brené Brown [/box]

There’s an ancient Japanese art form, called Kintsukuroi, that repairs pottery with gold or silver lacquer with the understanding that the piece is more beautiful for having been broken. That’s the biggest truth of all this. I still do not have this figured out. I will probably never have it all figured out. I will succeed and fail at vulnerability, and in life, again and again and again. The point it not to actually figure it out but to make the choice to go on that journey, to be broken and put back together. So I am trying, and stumbling, and trying again. And even when I fall into my old patterns, and cycle through the same loops, I just remember that it’s not about the loop, it’s about how much more quickly I can get out of it. And every time I make that choice, as hard as it can be in the moment, I always look back and feel better, stronger, and more alive than I ever did before.

[box] “It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.” — Theodore Roosevelt [/box]

If you’re interested in reading more about these ideas, I strongly encourage you to go read all the Pema Chödrön you can get your hands on (apparently the Buddhists have had this vulnerability thing figured out for over 2,000 years) and watch Brené’s other TED Talk, about listening to shame. Brené has also written several books that I have yet to read but are waiting for me on my bookshelf. Or just go watch Love Actually.

Photo by Remi Coin

Photo by Remi Coin

We Don’t Know: Is Love a Choice?

In the description of Martin Ingle’s video, You don’t fall in love, you jump., he admits, “I do my best at trying to explain this. But I really have no idea (don’t tell anyone.)” We feel the same way, we don’t know. So we want to hear from you: do you think love is a choice?

[youtube=http://www.youtube.com/watch?v=jLZ_YiWngXw&w=560&h=315]

Martin argues that love is not something you feel, it is something you do.  That real love is not the fiery passion but the “slow burning embers” and that we must choose to make the effort, to do the work, that keeps those embers burning. That love is not something you know, but something that you are figuring out. An action, not an emotion. Love is a battlefield where fear meets choice. It is not a destination. It is the burn in your muscles after you’ve been swimming up stream.

What do you think?

Photo by Michelle White

Micromanaging My Engagement

I’ve never believed that real proposals are like the ones in the movies.  Raise your hand if Billy Idol helped your significant other propose to you. See? That like hardly ever happens.

It’s all about what fits you best as a couple.  Personally, I’m on the practical side.  My fiancé and I discussed it beforehand, came to a mutual decision, and agreed that we wanted to get married.  I wasn’t caught off-guard with crowds of strangers and loud megaphones like those viral videos you see these days—knowing that the question was coming was a mixture of anticipation and excitement, culminating in a night that was sweet and relaxed and perfect for us.

When my then-boyfriend popped the question to me, it had been a while in the making. I had already known him for ten years (hel-lo, middle school), and we had been dating for five. But we were (and are) young: so how did we know? How could I be sure he was good for me? How could he know that I would want to marry him? How certain were we that we would be compatible forever?

Seventeen-year-old me thought I would never get married. My parents finally ended their unhappy marriage in an angry, years-long divorce when I was 12. In the years that followed, my significant others in high school simply reinforced my belief that committed relationships were a melange of manipulation and selfishness—the behavior that I had seen in my dad for years.  To me, “compatibility” was a temporary mode: a person could fill a place in your heart for a little over a year and, when the laughing inevitably stopped, it was time to move on.

What changed my mind? Honestly, I have no clue.  I dated Mike for three years and realized at some point that I didn’t want to ever let him go.  Gradually, we started talking what the future held for us (a somewhat inevitable conversation, considering we were in college preparing for that future).  We planned our careers, talked about how we both loved our city, dreamed about vacations and whether either of us would ever be able to afford a house in the insanely expensive Silicon Valley.  And those conversations occasionally, jokingly, included one another.

Our joking continued for over a year—laughing about how our hypothetical children would be insanely smart but with horrible unibrows (from both of us), horrible teeth (from both of us), horrible eyesight (from me), and horrible scoliosis (from him).  Those poor things.

And then, at some point, I started wondering.  Graduation inched closer, and as a forward-thinker I had to know whether or not to plan to keep him in my life.  I decided I didn’t want to ever lose him, but guys get freaked out by commitment, right?  I broached the subject a few times (with all the subtlety of a bull in a china shop): “So, uh, I love you a lot and stuff.  Do you think we could, like, be happy forever?”  Somewhat infuriatingly, I couldn’t tell if Mike was catching my hint: his adorable, easy-going nature led to the ever-so-helpful responses such as “Of course, darling, I will love you forever!”  I had no idea if he was engaging in stereotypical romantic hyperbole, or if he actually was down with this whole marriage thing.

Today, I can’t recall exactly how I first introduced the M-word, but I do remember a period of a few months where I alternated between swells of blissful happiness and deflating dread that I was “pushing him” toward an engagement because “men are afraid of commitment” so obviously he’s just saying these wonderful things to “appease me.”  (I’m obviously neurotic.)  It only took Mike reassuring me approximately fifty thousand times before I started to believe that he wanted to spend the rest of his life with me.

These now-serious conversations sweetened into sappy heart-to-hearts and continued for almost a year, until the practical side of my brain just couldn’t take it anymore.  I pulled up Google Calendar and we blocked out a general plan: my graduation in spring 2012, a summer engagement, his fall graduation, next year’s wedding, some crappy entry-level jobs, living abroad in 2014, then coming home and getting real jobs.  It was getting real, you guys.

In the end, the plan didn’t work out.  Mike’s counselors had steered him wrong and he ended up taking summer courses in order to avoid delaying graduation: this caused a very stressful summer where he was too overloaded to plan a proposal.  In the meantime, I landed an actual, real job right off the bat, thus ruining our plans of living abroad anytime soon (oops).

After Mike finished school in fall 2012, I sat him down, opened up gCal, and we tried to plan our lives again.  The year abroad was put on indefinite hiatus, and the proposal was moved to the following spring so that Mike could focus on training at his new job.  But after waiting a couple months into 2013, I got impatient and finally just picked the day for him to propose: our five-year anniversary.

It was nothing like the movies.  While that’s perfect for some, it would have been all wrong for us.  We’re of a practical ilk, and that works well for us.  When the chosen day rolled around, I knowingly let Mike drag me around to all the spots that meant so much to us: cavorting around all day at the museum we love to visit, changing into fancy clothes at the hotel where we had stayed when I got home after my semester abroad, indulging in a champagne dinner at the restaurant from our third anniversary.

And when stage fright caused him to forget everything he had planned on saying, I laughed, wiped the tears from my eyes, said yes and kissed him.

Photo by Sara Slattery

Let’s Ask: Friendships After Marriage

Lily and Heather, two 25-year-old UE writers who’ve known each other since 2007, sat down over Skype recently to discuss how their friendship has changed since Lily got married two years ago. With things like #myfriendsaremarried and the overwhelming number of ring photos on Facebook (and the terrible commercials that accompany them), we wanted to have some real talk about what marriage and friendship have been like for us.

Lily: Let’s start by talking about how we met.

Heather: Sounds good. We worked together as Resident Advisors in college, and met in the training class we had to take the year before we started the job. Remember what that was like?

Lily: Haha, yeah! I would whisper something in your ear and you would raise your hand and say ‘Lily has something to add!’ because I was too shy to speak up. I was mortified, but it was so helpful! How would you describe our early friendship?

Heather: So much of it was spent in dorm rooms, going on dining hall trips, venting about residents, taking trips to beach, going on long walks through the forest, hanging out making flyers and posters and getting super dizzy from the paint fumes. We spent a huge amount of time together—sort of attached at the hip—and our lives were similar enough that people would call us by each other’s names. When did things start changing?

Role Shifts

Lily and Heather in the event center at Stevenson College, UCSC, after a long day at work.

Lily and Heather in the event center at Stevenson College, UCSC, after a long day at work.

Lily: Things started to change after I graduated a year early from college in 2009. I was working semi-full time in a terrible job at a craft store and navigating post-college life. You were finishing your thesis, transitioning back to American life after a summer in Uganda. We started having different time constraints and different worries.

Heather: I was still more or less in the college mode. I had a job, but school was definitely my priority. We also weren’t living in the same place anymore. You were living with a bunch of people who liked to party; I was living by myself. I felt like we really drifted apart during that time. But we got closer after my graduation in 2010 because then we were both figuring out post-college life, and we were both in relationships. We had more in common again and we could talk about the changes happening in our lives. On the other hand, though, you had just gotten engaged and were now locked into this decision that this one person was good for you. You had made a choice about being with someone forever, and could feel confident about it, which was different from where I was in my relationship.

Lily: I definitely had more security, but I also really wanted to validate my decision. I started getting really sensitive about it, partly because I was one of the first of my friends to get engaged and always got questions about it. I was totally wrapped up in negotiating this new, private thing—being engaged—and didn’t want judgment on top of that. So I started shutting people out, because I didn’t know what would feel threatening to my relationship with Robert. My partnership became way more a reflection of my character than it ever had been before. Suddenly, if I was having a hard time with Robert, it was because I had made the worst decision of my life. It was definitely a lot to handle, so even though we had all this new common ground and you were supportive, I was distancing myself from friends in general.

Heather: Oof, yeah. And meanwhile, I was kind of on the outside of this, not knowing what had happened to change our close friendship.

Unexpected Distance

Lily’s beautiful wedding on the coast of Central California.

Lily’s beautiful wedding on the coast of Central California.

Lily: What was that like for you? Did you feel shut out?

Heather: Yeah, actually. It was interesting because I didn’t feel the distance during your engagement. I felt l

ike I was able to support you. Since I was in your wedding party, we would talk regularly about wedding planning stuff, and then it felt natural to catch up on each other’s personal lives.  Part of what blindsided me was that you were so nervous at the wedding itself that you ended up being completely closed off. I had a hard time not taking that personally, even though I knew that your nerves had nothing to do with me. After the wedding, you drove off with your new husband and we really didn’t talk very much for months. I don’t remember exactly how long, but felt like a long time because it was so abrupt. I felt pretty rejected, but had no idea what to do about it—your life had just changed a lot, and I wanted to give you and Robert space to get settled. What was your experience, on the other end of being engaged and married?

Lily: Honestly, I feel selfish answering this because I was so wrapped up in everything going on with me. I had to figure out how my identity had changed: everything from sharing chores to how to deal with in-laws to my stupid signature because I changed my name. So much was shifting that I was totally self-absorbed. I knew on some level that I should do something for our friendship, but it was a challenge. I was figuring out how to protect and respect my partner in our conversations—like, is it okay for Heather to know this about Robert? On top of that, friends suddenly seemed to assume that I was an expert on relationships and love, just because I was married. It was so hard. I felt like a self-centered ball of emotions trying to untangle everything. This was pretty much all internal for me, whereas it seems like your experience felt out of your control.

Heather: Yeah, I didn’t feel like there was anything I could do about it, besides be patient and let you be the one to initiate a closer friendship if and when you wanted to. I thought maybe we just wouldn’t be close again, for whatever reason, and tried to accept that. But we slowly started talking more often, and it seemed like the more we talked, the more comfortable you got with this new phase of our friendship.

Dealing with New Boundaries

Lily: Totally, because the other aspect was this long process of finding boundaries with you, sometimes even explicitly, in conversations. I’ll say things like “Is it okay that I’m telling you this, Heather?” because I didn’t know where to draw the line with what’s TMI about my marriage. You’ve been really careful to make it clear that you can’t speak to my experience and want to be here for me, no judgment, and that you’ll never give ultimatums or resent my partner. It’s made me feel really safe to share my thoughts and feelings with you—we have our friendship, but Robert is neither ignored nor the sole focus. It’s been a crazy balance to hit: one that I can’t find with all other friends.

Heather: Trying to hit that balance has been pretty intentional on my part, but it just makes sense because I really don’t know what it’s like to be married. If I keep that in mind, then there’s no way I could make judgments. All I do know is that I want to support you, which means supporting Robert too, because you are deciding to be with him.

Lily: Is there anything I’ve done to make this process easier for you?

Heather: You were really open about the planning, stresses, and expectations you were facing with the wedding, which made a big difference. I got to be involved and supportive during that part of your transition into marriage, which felt good. And I actually feel more prepared for other close friends who are getting married, as far as being able to be a good friend to them. I am more aware of what could come up or what to expect. You also have been nothing but kind: there may have been distance between us at times, and talking felt a little rusty at first, but I always felt like you appreciated me. It was confusing, but did make things easier on my end.

Making This Work

Just a couple of friends, paddling through the waves of life.

Just a couple of friends, paddling through the waves of life.

Lily: You definitely support and respect the boundaries that I set up with regards to what I feel comfortable sharing and what is a little too intimate, because you have such a strong commitment to be friends.  D’aww!

Heather: I think it worked out between us because we were flexible: neither of us stayed stuck in the separate values we originally had about marriage. Otherwise, we would have been talking at each other the entire time and couldn’t have maintained a friendship. Even though we do come from pretty different ideological places about marriage, considering our history and parents and religion, we listened to each other carefully and with heart. We were able to let go of some of our assumptions, and we’re doing pretty well, two years out.

Lily: I’d have to agree. Love you, Heather.

Heather: Love you, Lily!

P.S. We’re not the first ones to write about this. Here’s a whole mess of friendship-and-marriage-themed posts, because, well, every friendship is different.

Heather Griffith is a grad student who loves writing about sustainability, justice, food, nature, and science. She is also a rabid reader, incessant cook, and barefoot enthusiast. Read more of her reflections at TO LIVE FOR LOVE.

Lily Henderson is a heart to heart professional. Mentor to college students. Loves language, personality theory, glitter, and any cocktail with champagne.

Photo by Sara Slattery