Yesterday started at 4am…couldn’t sleep so took Berkeley and Madison out early while looking over my shoulder as a deranged man is allegedly hanging around Santa Monica, attempting to kidnap women on the street, day and night.
The girls will protect me, in addition to the butcher knife I slid into the pocket of my Lululemon pants.
Here’s my likely scenario. I will probably end up stabbing myself, bending down to pick up dog poop…joke is on me!
I hate this lost in negative space feeling. I am blue and damp…the joy of a bad day mixed in with a menopausal chaser. I missed my morning spin class because I had an appointment so grabbed Madison and hit the pavement…work out the negativity.
Next, I invaded the kitchen and whipped up a pot of old fashioned chicken soup and lobster pasta with fresh peas. The goal was to create a delicious meal to take my mind off this pervasive mood.
Of course, I attempted to eat my way out. Sugar consumption is an unfortunate side effect of a bad mood. I ate some crap and then felt sick and guilty.
The market is down, I’m down and I am not down with this mood.
Hang on. I just received an email alert. For any Yankee fans out there, the Yankees just signed the much sought after phenomenon, Japanese pitcher, Masahiro Tanaka. He inked a 7-year $155-million contract.
The NY Yankees beat out the Chicago Cubs, White Sox, Arizona Diamondbacks and Los Angeles Dodgers for his arm. I see some sunshine peaking through.
My spirits have lifted and I just belted my bad mood out of the park. It doesn’t take much…a great sports moment, a lovely bauble, a new handbag, Berkeley not peeing in the house, my husband and daughter joyful…
If the Yankees don’t do it for you, here is a recipe for comfort food. A “nice” bowl of homemade, old fashioned chicken soup goes a long wait to curing the blues.
Old Fashioned Chicken Soup
1 soup chicken or poulet. Kosher chicken is best. Poulet sold at butcher shop or buy a roaster from the market.
3 celery stalks, chopped
5 carrots peeled and sliced
1 large whole sweet onion
1 green pepper, cut in half and seeded
1/4 bunch of flat parsley
kosher salt and fresh ground pepper to taste
Place chicken in pot and cover with water. Bring to boil and add vegetables. Cook on medium heat until chicken is tender. Cook for a minimum of 1 hour. Pierce with fork to test tenderness. When chicken is tender, skim fat off the top of soup. Remove all veggies except carrots. Makes about 10 servings. Cook noodles or rice separately and add to each bowl of soup. Cut up chicken meat and add to soup.
Enjoy and be happy!
