Pain and Practice

[The writing in this blog post is an excerpt from a Free Write I just did with Iphy, Hannah, and Doug. I will explain the rules of Free Write in another blog post... but not today cause I'm running out of time...]I can feel the muscles in my hand straining and sore (have I written so much or just put too much pressure on it? There's a metaphor there). My hand muscles and face muscles are sore as I relearn the feelings of their regular use - my flute embouchure has gone to crap (sorry about the language but it's true - I used to be able to do 2 octaves of chromatic-scale longtones before I got fatigued and now after just a few notes I hurt).I am thinking about skills that take muscle practice in part because I was talking to Serena earlier about lifting and how much I miss it. My body still hurts from Wednesday's game of Shark Tag. Even though the stiffness is kind of a pain (pun possibly intended) I am trying to mentally frame it as something positive: a reminder that the micro-tears I am causing in my muscles with practice will heal stronger and grow my endurance; that ignoring my body does not make me disembodied; that I am more powerful when my being inhabits more than just my head.---Here's this week's mosaic!

Whiteboard Mosaic Blog! [first full week]

This summer I discovered a new reflective tool that I love: done column mosaics! They're exactly what they sound like - you take all the stickies from the "done" column of your Kanban and make them into a mosaic (maybe doodling between them, maybe not, maybe writing reflections between them, maybe not...). I like that it's a flexible medium for seeing what I've accomplished; as a self-reflective human, I'm always interested in what Past Mel was up to, as a Virgo, I hate the redundant work of rewriting things from my Kanban and as a serial-notebook-keeper I don't like to leave things out of my personal records because then I won't know that I've done them! Done column mosaics have been the answer for me, and so here's this week's!

Cookie n00bs - Star Wars Edition

img_0408img_0405Xander shows off his marshmallow Storm Troop CupcakeOliver made Chewbacca and Jabba the HutAniyah shows off her creationSaylor and Yoda!This week we made and decorated Star Wars cookies in cook n00b with Nancy! Initially, Nancy and I were worried that the cookie cutouts wouldn't look good when they came out of the oven, or that that would be too complicated to decorate. What we forgot to consider is how creative and adaptive all the kids are! We were blown away by the variety of Wookiees, Yodas, Vaders and C-3PO's (and even a Jabba the Hut cupcake!) - such a good reminder for us grownups that things don't have to be precisely perfect to be beautiful, creative, and delicious!

Chili Champs

Today I was the guest chef at cook n00b and we made chili! In the beginning, I got a little overwhelmed by everyone asking me what they could do, but after a minute everyone had a job they seemed to be happy with. (Plus, the chopping went much faster with everyone pitching in.) The chili turned out delicious, as it always does. Honestly the best part about chili is that it's almost impossible to mess up. Here's the "recipe" we used:Chop 2 medium yellow onions. Put one large pot on medium-high heat and after about 30 seconds, add the onions and 2 lbs of ground beef to the pan (the pan should be hot enough to make the onion and meat sizzle). Let the meat brown all the way.As the meat is browning, chop 2 green and 1 red pepper. Personally, I prefer jalapeno peppers to regular green ones but today we went with the non-spicy peppers, so as to appeal to a wider range of humans. Set the chopped peppers aside. Gus, Timo, Douglas, and Nahla did most of the chopping.When the meat is all brown with no red in it, add the spices. We used the spices from this chili kit but as long as you've got cumin and paprika you can throw in whatever you want and it'll still be chili, promise. Iphy and Hannah stirred the chili as I added the spices, which helped distribute them pretty evenly throughout the meat.Then add one large can of crushed tomatoes, 2-3 chopped cloves of garlic, 2 cans of kidney beans, 1 can of black beans, 1 can of corn (all drained, except the tomatoes, obviously). I also added a tomato-can's-worth of water and a little masa flour so it would thicken up nicely.We let that cook for about 15 minutes, then added the peppers and cooked them till they were soft (about 10ish more minutes - the best way to tell is a taste test). For sides, we made rice and cornbread (from a box, because I'm not fancy enough to know how to make cornbread from scratch). Ryan made the rice which was particularly awesome because whenever I make rice on the stove, I burn at least a little of it to the bottom of the pot.That's it! Chili is more art than science, so trust your taste buds and don't be afraid that you're gonna over-season or overcook it (in fact, I prefer to cook my chili for about an hour - just be sure to add more water if you plan on cooking it for a long time). I particularly recommend making it while nervously putzing around your kitchen because it's Sunday afternoon and the Giants are playing terribly - chopping is a great distraction from football-induced rage and then you get to eat comfort food when they lose. Happy Chili everyone!