Twisted, Bent, and Dizzy

I am a writer, a poet, an artist, a photographer, an historian, and a crafter, among other things.

I am a hopeful cynic.

I live in the past and look forward to the future.

I am indescribable.


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Living in fear

Yesterday, I was talking to a woman who has a fear of everything. I really mean everything. She won’t go on walks by herself because a dog might bite her. She won’t fly on planes, even to see a country she’d love to see or to visit family. She thinks every car that drives by is driven by a ‘pervert’ or ‘kidnapper’ and has spread this fear to a young child to the point where the child refuses to go outside and play. Every day I learn about a new fear. And I can’t help but ask, ‘how do you live?’ If you fear everything to the point where it interferes with your daily life and happiness then how do you do it? Of course, my conscience kicked in and I thought, ‘what right do i have to judge?’

See I have a phobia. Snakes scare the living shit out of me. I accidentally walked down the wrong aisle in a pet shop and nearly fainted when I realized I was surrounded by snakes. When my man informed me our new home had a high snake population, I burst into tears and my heart rate sped up. My fight or flight went into overdrive at the mere mention of that dreaded s-word. However, things seem to be changing for me. I’ve seen two snakes at our place (my man has thankfully relocated quite a few without showing me) and I didn’t have a heart attack. I didn’t get dizzy and pass out. My adrenaline did spike but I managed it well. Then, I read about this snake handling preacher man and I couldn’t help but look at some snake pictures. In the past, this would make my heart pound, but this time all I could think was, ‘this creature is gorgeous!’

Timber Rattlesnake Wikipedia

This doesn’t mean I want to play with snakes or that they don’t still scare me. Maybe I’m simply developing a tolerance? I don’t know. I know people can overcome phobias. I have always assumed that involved some major therapy. Maybe, I’m wrong. Maybe it was never a phobia and just a strong fear. I’ve always hated this phobia. I’ve hated how it has prevented me from enjoying things like hiking and general forest exploration. I would still hike, etc, but I spent the whole time worrying every step would land on a snake. I worried to the point that I no longer enjoyed it and quit. I hate that a phobia is an irrational fear when I pride myself on rational thought.

So, am I overcoming my phobia? What phobias do you have?

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creativomind: Healthy Mexican Sweet Potato Skins Ingredients 3 medium sweet potatoes 1 can corn, rinsed and patted dry 1 can black beans, rinsed and drained 1 tablespoon butter 1/2 yellow onion, chopped 2-4 canned chipotle peppers in adobo sauce, minced or pureed 1 ounce light cream cheese 1/4 cup light sour cream 1 teaspoon salt (+ more to taste) 1/2 cup cilantro, roughly chopped 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work) Instructions Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans. Saute the onion in the butter over medium heat until soft and translucent. Set aside. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted. mmyeah….definitely going to have to whip up a vegan version

creativomind:

Healthy Mexican Sweet Potato Skins

Ingredients
  • 3 medium sweet potatoes
  • 1 can corn, rinsed and patted dry
  • 1 can black beans, rinsed and drained
  • 1 tablespoon butter
  • 1/2 yellow onion, chopped
  • 2-4 canned chipotle peppers in adobo sauce, minced or pureed
  • 1 ounce light cream cheese
  • 1/4 cup light sour cream
  • 1 teaspoon salt (+ more to taste)
  • 1/2 cup cilantro, roughly chopped
  • 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Instructions
  1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
  2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
  3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
  4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
  5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
  6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

mmyeah….definitely going to have to whip up a vegan version

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sebastienmillon: “When I Look At Myself in the Mirror”

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“When I Look At Myself in the Mirror”

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butterflygrace: (via Best Vegan Blogs - Healthy. Happy. Life.) click the pic to see a collection of some awesome vegan blogs! 

butterflygrace:

(via Best Vegan Blogs - Healthy. Happy. Life.)

click the pic to see a collection of some awesome vegan blogs! 

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take over my new laptop like you took over my car. I don’t mind. Not at all.

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tommyxvx:

My heart,

she melts.

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lacigreen:

from this cute ass video

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bikesbrainsbetterliving: iwillrunforfood: Sweet Corn and Quinoa with Honey Lemon Vinaigrette Ingredients: 1 cup dry quinoa 2 cups water 2 Tbsp butter, or cooking spray 2 green onions, sliced 2 ears sweet corn Salt and pepper Vinaigrette: 1 Tbsp lemon zest 2 Tbsp lemon juice 1 garlic clove, finely minced 1 Tbsp honey 1/2 tsp salt 1/4 tsp pepper Rinse quinoa thoroughly. Combine with water in a saucepan, bring to a boil, cover and simmer until liquid is absorbed, about 15 minutes. Meanwhile, combine all the ingredients for the vinaigrette in a mason jar or small bowl, then shake or whisk to combine. Set aside. Melt butter in a large skillet over medium-high heat. Add green onions and sweet corn, season with salt and pepper, then sauté until corn is tender, about 3 minutes. Add in cooked quinoa and vinaigrette, then toss thoroughly to combine. Serves 3-4 From Iowa Girl Eats Oh, yes please.  Oil instead of butter and I’m good to go!

bikesbrainsbetterliving:

iwillrunforfood:

Sweet Corn and Quinoa with Honey Lemon Vinaigrette

Ingredients:

1 cup dry quinoa

2 cups water

2 Tbsp butter, or cooking spray

2 green onions, sliced

2 ears sweet corn

Salt and pepper

Vinaigrette:

1 Tbsp lemon zest

2 Tbsp lemon juice

1 garlic clove, finely minced

1 Tbsp honey

1/2 tsp salt

1/4 tsp pepper

Rinse quinoa thoroughly. Combine with water in a saucepan, bring to a boil, cover and simmer until liquid is absorbed, about 15 minutes.

Meanwhile, combine all the ingredients for the vinaigrette in a mason jar or small bowl, then shake or whisk to combine. Set aside.

Melt butter in a large skillet over medium-high heat. Add green onions and sweet corn, season with salt and pepper, then sauté until corn is tender, about 3 minutes. Add in cooked quinoa and vinaigrette, then toss thoroughly to combine.

Serves 3-4

From Iowa Girl Eats

Oh, yes please.  Oil instead of butter and I’m good to go!

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