Fire in the pie hole, that is. Initially, I stopped blogging for a while because I have a crazy sibling who stalks my every move here at my blog, and after discovering her footprints all over the place here (such as, seeing her key word searches that she used- which were disturbing, to say the least) – I just really grew disgusted at the notion that she poured over my every word, and it really just creeped me out, altogether. I began feeling like my posts were going directly to her, rather than feeling liberated and being able to express myself freely. (She has a long history as a stalker, and I’m betting she’s changed very little in the past 5 years.)
Alas, I can’t live my life based on other people.- especially her. So I’ll pick up where I left off and simply do what I’ve always done: document my life in words and pictures so that my children and others will have a digital “life album” that they can access, both now and in the future. Apart from that, blogging is really healthy, and sometimes, getting those feelings out through writing is the only way to move past them. So, I’m going to try and blog every day again, and the purpose is not to entertain others; if I wanted to do that I’d just be a You Tuber instead. I don’t really care if I’m blogging about peas, just as long as I keep writing. I’ll only be able to free up emotional space if I’ve made room for new things. So, if you’re here and reading this, be warned- you may eventually be reading about peas.
Since switching to a plant-based diet, Josh and I have considered our options where “meat” is concerned. We’ve been researching meat alternatives, and came across a protein-rich, wheat-based, gluten-heavy protein called tempeh. Basically, tempeh is fermented soy beans that have been fried into small “cakes”. It’s packed with gluten, because gluten is the part of wheat that’s thick and sticky and keeps the bread together. Tempeh is a concentration of the sticky parts, so if you’re eating Tofurkey– which is a vegan meat substitute- you’re eating a gluten-bomb.
I thought I’d be o.k. eating it, because I’ve never had signs of being gluten-sensitive before and have eaten wheat all of my life. But almost immediately after making spaghetti with Tofurkey, my tongue began to burn on its underside. At first, it felt like I’d been burned, and then it progressed into a full-scale attack in which the top of the bottom (of my tongue) felt and looked like it was split open. It clearly had swollen and split apart and appeared to be growing in both size and intensity. Before long, my right ear felt pressurized and my right eye began to burn as well. Within 12 hours, I couldn’t talk and it hurt so badly it took my breath away. When I woke up this morning, I was in excruciating pain and could barely chew my food.
It’s been almost 24 hours now and the pain hasn’t let up at all. I’m guessing I’m gluten-sensitive! Josh got some Orajel for me and it’s helped relieve some of the pain. So, I’ll be adding that to the list as well:
Thank God for Almond milk ice cream! Adopting a (mostly) vegan diet doesn’t mean food has to be boring. I’ve been making my own cashew milk too. It’s amazing! Josh discovered that almond milk has the nutrition of only 28 almonds, so we found a great cashew milk recipe that’s simple as well as wholesome and delicious. None of the pulp is thrown out, so nothing goes to waste. It’s actually tastier than cow’s milk. Lately, cow’s milk had begun to taste like water, so it’s nice to have a creamy milk that is rich in flavour and nutrients.
I’m taking the day off and resting in bed. I can’t believe January is almost gone! One month left of the cold and then the spring will be here again. ❤
Lewis and Clark’s cabin- overlooking the Ohio River
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