Turning Over A New Leaf… Again

Damp Leaves

You’ve heard the ol’ saying, “You are what you eat.” If that’s true, then I’m a stick of butter. A plate of pasta. A warm-out-of-the-oven slice of bread. A hunk o’ cheese. A mess.

During my 50+ years on the planet, I’ve noticed a pattern: the major events of my life occur in October. From career changes to creative adventures, cathartic ‘aha’s’ to cataclysmic ‘oh no’s,’ October is a head-on collision between the way it was and the way it is.

My current ‘life revision’ stems from the nagging lil’ thoughts I drag around, ignore, or don’t do a dang thing about until they bite me in the… well, let’s just say until they rear their ugly heads and scream. (Similar to listening to an echo and finally figuring out who’s making all the noise.)

This year the echoes amassed into a sonic boom.

Bear in mind, I grew up on wheat and dairy and I love ’em. However, I’m also not opposed to change when I need to, nor am I averse to changing when I have to. It’s just that I like chewing on an idea for awhile… preferably laden with butter.

Food has been a great source of pleasure, from my earliest memories to now. But, when the morsels on my plate threw a revolt with physical repercussions, it was time to reconsider which foods are “right for me.”

Am I gluten intolerant? Not sure yet. Dairy sensitive? Time will tell.

Give me 30 days!

Basically I’ve had to step away from cooking and eating “as I know it” (not an easy thing after a half-century in the kitchen doin’ the same ol’ same ol’) and try something new. (My strong suit.)

With that approach, I believe balance will be achieved.

In the meantime, I’ve enjoyed some incredible new-to-me meals — and methods — as shown below. (Actually, there were more, but alas, sometimes my fork is faster than my shutter speed.)

Apologies, too, for the linkless photos. (Hope you’ll look ’em up on my blog roll.) I tried everything I could to get technology to cooperate. Sigh…

Some changes are easier to make than others.

Are you considering turning over a new leaf… again?

FYI, that idiom has nothing to do with “leaves” and everything to do with fresh starts… but I like taking pictures of leaves. ;)

It is October, after all.


Enjoying rethinking life… and food,

~ Kimby

34 thoughts on “Turning Over A New Leaf… Again

        • Jeanne, we’re headed into three days of rain here but the colors are even more spectacular when the background is muted. :) And yes, ma’am, your soup rocked my world… hoping it’s okay if I mention it in my next post (in the works as we speak)… with links to your post, of course!

            • Jeanne, thanks for your follow up comment and again for the soup! My hubby (who’s generally hesitant to try new culinary creations, lol) practically licked the bowl. Normally, I wait a week or two to share such goodness (per recipe re-post protocol) but yours was worth bucking the trend. Thanks for allowing me to “spread the love.” ;)

  1. am a fan of butter, too. : ) And fresh bread and plates of pasta. Mmmm. But I am an omnivore and also enjoy vegetables of every shape and color. My only “rule” if I even have one is to eat only real, whole foods, but I make an adventure out of it.
    Here’s to leaves, turning over new ones and the October.

    • Tracey, I don’t follow food rules per se either — whatever looks good, tastes good, and feels good is the “rule” of the day. Not sure what’s up with this latest snafu, but I’m enjoying lots of veggies — in every shape & color ;) — in the meantime! xo

  2. Hello Kim
    I was having this same conversation with my friend yesterday. I am trying some time away from dairy and gluten!
    So far I feel better without them but it won’t be easy because like yourself I love bread, baking and cheese!
    It is for sure a new adventure
    Wishing you all the best of luck in yours

    • Sawsan, I’m sorry to hear you’ve had to abstain from favorites, too, but I love your attitude and I agree — it’s an adventure! Thankfully, there are so many foods to enjoy and from what I’ve seen out of your kitchen (and resourcefulness), you’ll make the most of them. Glad you’re feeling better — me, too!

  3. Kim! I swear you and I are twins (well, not in the eating style department)! Get this–I just sent out my newsletter a few days ago, and this was part of it:
    “More than spring, fall feels like the time of year for a reset. Time to clear clutter, both mental and physical, review where I’ve been, and consider where I am going. Looking back over the many years of my life, I’ve noticed that October is a big month of change for me and this October is no exception (more about that soon).”

    So yes to new leaves and resets, and what IS it about October?

    Looking forward to see where this new twist takes you!

    • Isabelle, the thought of you as a giant butter cookie made me smile. ;) So far, so good on the 30 days without, although I miss pasta big time. Your ham & bean soup makes mealtime something to look forward to though — I made another batch!!! — love it and love you, too.

  4. Oh no. This is the kind of post that makes food bloggers wince. Wishing you all the very best – dairy sensitivity I could handle, but gluten intolerance? My worst nightmare!

    • Jas, thank you for your kind wishes! I have to admit I winced, too, but I figured I might as well throw it out there to let folks know what I’m dealing with at present and the outpouring of support has been heartening. Wouldn’t be the first time life threw me a curve ball either. ;) Sweet dreams, my foodie friend!

    • Thanks for noticing my “redecorating,” Shirley! ;) There’s a story behind that (coming soon.) Hopefully my food adjustments will be temporary. You’re soooo right about selection and I’m entirely grateful for that!

  5. Veronica, you pointed out the blessing in all of this — I’ve been eating wonderfully well. If anything, it’s made me more “open” to the fabulous recipes I might have missed — your chili included! Thanks, kiddo. xo

  6. So helpful to be a foodie when struck with food intolerance – see how wonderfully you’ve still managed to eat? I think that’s pretty stinkin’ cool. Glad you loved the chili so much! And I hope you figure out what the problem is quickly and it won’t be too hard for you to manage.

  7. My friend keep positive, seems like October has truly brought you a real twist this time to your diet! Fingers crossed you are not either but if you are, we shall all help you by posting delicious recipes specific to you :)

    Choc Chip Uru

    • Uru, you are such a sweetheart! Thank you for thinking of me. xo No need to change what you’re cooking on my account though — I get my “fix” by eyeballing (and drooling over) “OPF” — Other People’s Food, lol!

  8. I’m sorry to hear of your food intolerances. It seems no one these days is immune. And I think in every stage of life there are always things to adapt and adjust to – we just have to keep continually changing xx

    • Charlie, you nailed it. Sometimes I forget I’m in a new stage (or age, ha!) and I can’t operate the way I used to — and why would I want to? Yes, continually changing is a fact of life and I thank you for the reminder to roll with it.

  9. Kim…I love butter, bread, and potatoes…none of these are bad, IM…in moderation…yes, those two words that temper life and make for better balance regardless of what it is…food, booze, eating, TV, whatever. Thank goodness we have the wherewithal to realize when we need to turn over those leaves and recenter ourselves…to me, my sweet, it makes for an interesting life…our imperfections lead to our perfections…great post! xo

    • Ally, I agree with you, there is no “bad” food and moderation has been my modus operandi for the most part. ;) It’s been interesting to take a step back from my perennial favorites; we’ll see what happens when I try ’em again down the road. In the mean time, I’m thankful for having an adventurous palate… so many flavors and foods to explore! Here’s to re-centering… the story of my life. xo

  10. Sorry to hear that you’ve been bitten on the …… by food intolerances… like you, I should be avoiding wheat and grains… I definitely feel better for doing so. It’s hard though… waiting to see your news and new cooking adventures.

  11. I’m totally a stick of butter too…no worries ;)

    I recently started my own lifestyle/food blog (like yesterday haha) and I would love your feedback!! Would you mind checking it out? Thanks so much :)

  12. I just got off of here and had to get back on to see this new post. In July, I started to gradually switch to an all natural diet–as much as possible. When I first started, I thought, “I’m going to starve,” because I had trouble finding enough foods with all natural ingredients. I have been meaning to suggest for you to post some recipes since I’m mostly eating oatmeal, hummus, and quinoa. I do count recipes like your cheeseburger baked potatoes as a natural part of my diet as long as I use real potatoes, real ground beef, and real cheese without fillers or artificial flavors or colors. Keep us posted on how this new leaf goes.

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