Controlled Re-entry

Back in the spring of 2021, there was a news story of a rocket having an ‘uncontrolled reentry to Earth’ and with the subheading, “the chances are not zero”. It was here that I could totally relate. We were just over a year into the COVID-19 pandemic and my anxiety continued to be in overdrive. I associated this uncontrolled rocket to myself reentering society. “The chances of whatever my anxious thoughts came up with were not zero of actually happening.” Now, 5 months after this story came about, my reentry is in full swing. I started this piece with the title, “An Uncontrollable reentry”, but now I would like to think of it more as a controlled reentry, at least I hope so.

It hasn’t been easy, to say the least, to go from strict quarantine instructions from my oncologist to back to In Person teaching with pre-pandemic conditions, except for the mask wearing. The late summer heat, no AC, full class sizes, the feeling like everything is business as usual, except for the fact that it isn’t is mind numbing. I am on overdrive, go mode, but I wonder for how long? I keep myself from really thinking about what we have all gone through over the last 18 months, because if I do, I am not sure I will be able to continue to power through.
All of my destressing techniques, interests and hobbies are no longer and I have the Green Day song, “Wake Me Up When September Ends” on repeat. I made it a point to knit again this weekend, cook, find myself and try to make that proverbial lemonade out of lemons. With this little pause, I feel like I will be able to carry on and my passions have come back.

Enough about lemons, it is pumpkin season, and I am starting up the Virtual Vegan Cooking club again! I will be moving it to a monthly cooking club.

How it works:
I will post a recipe at the start of the month and you can make it whenever it works for you during that month, post a pic and share the #virtualvegancookingclub hashtag! This month to celebrate fall and everything pumpkin, I am sharing a pumpkin hummus. It is an easy and versatile recipe and can be used as a dip, sandwich spread or eaten by the spoonful. I can’t wait to see your creations! There is even a little lemon in there to remind us that darkness doesn’t last forever.

Pumpkin Hummus
Ingredients:
2 cans of chickpeas, drained and rinsed
3 Tablespoons of pumpkin puree
5 Tablespoons of olive oil
1 1/2 cloves of garlic, quartered
1/2 lemon
Salt to taste
A couple splashes of warm water

Method:
Combine all ingredients in a food processor and blend.
Taste before serving and check for salt and creamy factor, adjust accordingly.
If not smooth enough, add a splash of warm water and dash of salt per splash, enjoy!