I’ve been working from home for 8 years.
Does that strike anyone else as…cray cray?
And clearly it still boggles my friends’ minds because I’m constantly getting asked questions along the lines of: how do you stay productive and not spend all afternoon watching Shark Tank marathons? Do you use just-another-spoonful-of-almond butter as a method of procrastination? What motivation is there to wear pants if no one is around to judge?
That last two have always been a struggle. But fortunately (unfortunately?) my home office has just gotten a new member. And no, it’s not the dog. (He never judges).
In May, Charlie officially left his corporate job to strike out on his own. It’s incredibly exciting and terrifying. 99 percent exciting for me. 50 percent terrifying for him.
While I go through intense periods of uncertainty and doubt, many of which he has had to talk me off the ledge during, I have never once regretting being fully in charge of my career destiny. And though the usual fears crop up around my financial future and ability to complete a new task, I’ve always been insulated by a more macro feeling of being completely capable to make my own way.
So yes, my initial reaction was complete excitement.
Now that we’re sharing a space 24/7, the terror has started to set in.
It’s a special only-child kind of terror. When you realize your “me time” has just gotten slashed in half, and you might have to share a space with someone else. It’s a terror that only grows when you roll out of bed in the morning and have to actually find something to wear that’s not made out of performance fabrics.
I’m mostly kidding about all of this, but I have felt incredibly distracted this summer. I think it’s a combination of factors, one of which is Charlie. But the bigger one is likely burn out.
Which is why next week I’m taking a little break. My coworker and I have taken our mobile office on the road in Italy. I’ve been more or less keeping an eye on things when tethered to the hotel wifi. But after today I’m going semi-dark until I return on the 25th.
In the meantime, check out the baller 4-book giveaway I have going on Instagram.
The concept is simple: share a picture or anecdote about The Wellness Project, tag me (@phoebelapine) and use the hashtag #TheWellnessProjectBook, and you’ll be entered to win 4 FABULOUS books: Amie Valpone’s Eating Clean, Jessica Murnane’s One Part Plant, Beyond the Plate (a compilation of blogger recipes that I contributed to), plus another copy of The Wellness Project to gift to a friend!
And to make sure you’re getting fed in my absence, I’m leaving you with this insanely simple, creamy sweet corn soup recipe.
It’s 5 ingredients and takes just 10 minutes to make. It’s completely vegan, sugar-free, gluten-free, everything-but-corn-and-onion-free. Though completely luscious on its own, I’ve topped it with an avocado cream made from chives, lemon juice and kefir or nut milk (for the vegan version).
Share a bowl with your co-worker or lover. I’ll raise a ladle to those of you who also have both under the same roof.
See you in a few weeks!
5-Ingredient Sweet Corn Soup with Chive-Avocado Cream
For the chive-avocado cream:
- 1 avocado
- 1/2 cup roughly chopped chives or 4 scallions plus more for garnish
- 1 garlic clove
- 2 tablespoons lemon juice
- 1/3 cup kefir or almond milk
- 1/2 teaspoon salt
- In a large Dutch oven or stockpot, heat the olive oil. Sauté the onion over the medium-high heat until translucent, about 5 minutes. Add the corn and continue to cook until caramelized, another 3 minutes. Pour in the stock and sea salt, scraping up any brown bits that may have formed. Remove from the heat.
- Transfer the corn mixture to a high-powered blender and puree until smooth and frothy. Divide between four bowls.
- Make the avocado cream: in a small food processor (or the blender you used for the soup, cleaned), puree half the avocado with the chives, garlic, lemon juice, kefir or almond milk, and salt. Add one tablespoon of water at a time until the mixture is slightly thicker than ranch dressing.
- To serve, drizzle the avocado cream over the soup and garnish with the remaining diced avocado and chives.