I can’t believe it has already been 2 months of full-time freelance. Jeremy and I started the month off by hiking up to the summit of Pike’s Peak. I felt brave and confident – I was ready to take on the world. Unfortunately, once we came home and back to the daily grind I became overwhelmed and reactionary. Even though I was creating some really neat work, I was losing grasp of the vision I had vaguely created for my new career. I have been getting sucked into answering emails every 5 minutes and having my tweet feed open at all times. My to-do lists are becoming pages long. I’ve started working in my pajamas and into the evenings. At times I find myself filled with frustration and am struggling to keep work at work when my job is at home.
I’m also struggling to find the balance between the big picture and the every day.
With all that said, after two months I feel confident enough to set goals and define what I want my days to be like. I want my mornings to be set aside for focusing on blogging and creative work only – while my afternoons will be for administrative work, answering emails, putting systems in place that will make my work to flow efficiently.
Creatively I would like to put more craft into my work. This month I’ve been working on projects that include a lot of hand-drawn type and hands-on packaging. I want to push my creative work to the next level. I need to slow down and focus in order to do this.
I bought this romper the week I decided to quit my job and go freelance. This article of clothing epitomized the fantasy I had built for future career in working for myself – unfussy and carefree. Little did I know that this linen romper would require ironing – which is an appropriate metaphor for what freelancing is actually like.
I’m a huge fan of layering in the fall and winter – so in the summer I feel naked without accessories. This sweet head piece I picked up is perfect for dressing up the most basic of outfits.
Linen Romper: Aeropostale (of all places…) Hair piece: Urban Outfitters ($5 clearance) Braided Belt: American Apparel Shoes: Target
One of the things I did today was buy medical and evacuation insurance for our upcoming Everest Base Camp trek in Nepal. I also had to send the trek organizer photos of us – I’m thinking for Visas we may need. I decided to wear a little extra lip gloss and Photoshop some blemishes – because if we go missing, and these are the photos they use, I want to make sure I look good while plastered all over CNN.
One of Jeremy’s biggest pet peeves (that I know of) is that I like to have bobby pins all over the house – on the edge of the sink, on top of the fireplace, tucked between cushions, on my nightstand… in case I need to pin a piece of hair back, at that very second, I will have a bobby pin just an arm’s reach away. It makes perfect sense to me but it drives Jeremy crazy. He doesn’t understand why I can’t keep them neatly contained in a couple of strategically placed jars in the bedroom and bathroom. It also baffles his left-brained mind as to why I can’t keep my keys in one place so that I don’t have to run around like a crazy person looking for them every time I leave the house.
That kind of organization just isn’t in my nature and I don’t think it ever will be. And Jeremy is very much a place-for-everything-everything-in-its-place kind of guy. I try to be mindful of the bobby pin problem to keep Jeremy from quietly going insane, I really do – but I’m like an addict. I just can’t stop.
What are the little things you do that drives your spouse/boyfriend/girlfriend/roommate bonkers?
Veggie season is in full swing around here and this week we found ourselves with more food than we could possibly eat by ourselves. So along with having the Jensen’s over as house guests we also invited our friend Kelly, from Design Crush, over for dinner. In order to use as many veggies as possible I threw together some chili and cornbread muffins. Kelly: Kathleen, I think you need to photograph this food and do a post about it.
Kathleen: Kelly, it’s chili. Just throw everything in a pot together!
Kelly: I need measurements and I need them now.
So here’s my best attempt at recording this recipe. Keep in mind that I buy vegetables on the small side – apparently they have more flavor – so if the quantities seem like an awful lot, that’s why.
Cinnamon Peach Vegetarian Chili 1 can black beans 1 can kidney beans 1 can pinto beans 4 potatoes chopped in .5″ cubes 4 zucchini and/or yellow squash cut in .25″ thick slices 4 tomatoes chopped 2 ears of sweet corn – kernels cut off the cob 4 onions 2 peaches – depitted and cut in cubes (note: in the fall we use apples in place of peaches) 3-4 tablespoons chili powder 2-3 tablespoons cumin 1 teaspoon cinnamon 1 teaspoon crushed red pepper Salt to taste Note: items in green are local
Dump all of your beans, juice and all, in a large chili pot. Add your vegetables and seasoning. Bring to a simmer. Lower heat to the lowest setting possible, cover and let simmer for 2 hours. Stir every 15-30 minutes or so. If the chili is too watery after it simmers down leave the lid off to let some liquid cook off.
Serve over cooked brown rice and top with plain greek yogurt (an excellent sour cream alternative) or goat cheese crumbles. Honey cornbread muffins are a must – I used this recipe.
The sweetness of the peaches is not at all obvious or overwhelming and the cinnamon adds just a little somethin’ somethin’ to this recipe.