Appropriate~ma, whatever that may be, JenP!

Yum! I am currently getting a burger at my local diner (Laura was there!) I had a yen.

xpost: Yes, that place was yum!

Sending conversation~ma. May it be a better opportunity than anticipated.

askye, I hope you are able to find a balance between food that is emotionally satisfying and doesn't cause physical distress - that all sounds very restrictive!

totally. I mean, at least you know,but hopefully, it's not always that hard.

Restrictive eating is a huge pain in the ass, but in my limited experience, once you figure it out, it gets easier. Maybe you don't have a ton of choices, but you know what they are. Good luck!

I just got a burger craving earlier and since I forgot to prepare to work from home tomorrow, I know what I'm getting for lunch at the office!

Conversation~ma, Jen.

Food~ma, askye. I hope the restrictions are helpful.

I moved into higher ed for low paying, but stable work. Oops. But if I’d been able to stay in my USAID-supported NGO I’d be screwed now anyway, so whatever. I’m up to 30 applications out now. It’ll be interesting to see what, if anything, comes through.

One thing I'm going to talk to the Dr about is how to tell if I'm having issues with acid reflux since I don't seem to have the traditional symptoms.

From what I've been reading a super strict diet isn't always necessary and people can figure out their triggers and then avoid them.

I'm just being extra cautious right now and seeing how that helps. Last night was salad for dinner. Although I had it mostly dry. I did dip my fork in salad dressing a few times and then stab some salad on the fork but that felt really sad so then I just ate it plain.

M ran out to the comic book store and came home with an angel food cake which is an approved dessert.

I hope you only have to have the excessive food restrictions for a short time, askye! If you tolerated the rotisserie chicken ok and you can eat cabbage (drinking cabbage juice is … not right) maybe try roasting a chicken on cabbage? It is shockingly delicious and super easy. Deb Perelman uses butter in her recipe but, if you can’t handle butter at the moment, you can use olive oil.

[link]

Roasting bone-in chicken thighs on whatever veggies you can eat (carrots?) also would be very tasty. I do that basically once a week in cooler months. You can add dried herbs for more flavor if that would work for you.