I’ve been working from home for 8 years.
Does that strike anyone else as…cray cray?
It still boggles my mind a little bit.
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!
Xoxox
Phoebe
5-Ingredient Sweet Corn Soup with Chive-Avocado Cream
Ingredients
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
Instructions
- 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.
Notes
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
I love the idea of the avocado crema — it sounds lush and creamy but also not too heavy. I bet it’d be great in a lot of different applications. Re: your and Charlie’s work from home situation, I can totally relate. I’m also an only child, accustomed to a lot of “me time,” and for about a year and a half, up until about a month ago, when he moved into an office, my boyfriend and I both worked from home. I’m not going to lie and say that it was easy or great all of the time, but it certainly had its perks like being able to talk ideas out with each other, having someone around to taste test my recipes and give feedback, and most-excitingly having the flexibility to occasionally pick things up and work remotely together, like last fall when we spent a month living in Paris. Best of luck with finding what works for you and Charlie — overall, it sounds like a very exciting adventure for you both!
a month in paris is definitely the dream and something we’ve discussed!! also, i totally hear you on the recipe taste testing – so nice to have someone there to eat the leftovers when they’re actually hot!! xoxox
These photographs are so stunning! I love the way that you captured those soft yellows and greens. The soup sounds amazing.
awe thanks shannon!!! xoxox
When we first moved in together, it was a little strange -at first- having no “me time”. The reason we moved in together though, was the fact that we both loved being with each other, and most importantly DO THINGS together. We think that’s what helps a couple the most. Common activities, sharing your dreams and your problems and working together to achieve common goals. We still read together -yes we read some books aloud- to each other, commenting on the content and plan our future, one step at a time. The reason for mentioning all this is not to boast, but perhaps to give another perspective on what works in our case, a positive view on the whole no “me time” issue:) Best wishes to Charlie on his endeavor, may everything work out great and may the future bring a lot of gifts to both of you.
As for Italy, we saw some of your beautiful Instagram posts, and totally agree with you with “disconnecting” for a while. That’s what we do each and every summer, it’s the only way to really “cleanse” thyself from the Internet-social media addiction, to really breathe and enjoy the moments: WITHOUT sharing them sometimes:) Right?
As for the recipe -sorry for rambling on- we both loved it! Especially the avocado cream.
Thank you so much for another wonderful post Phoebe, we hope you guys have an awesome time off the Internet!!!
i always love hearing about others who co-habitate and co-work and everything!! thank you for sharing 🙂 we are on our way back from your side of the pond and so loved all the fresh fish. hope you’re having the best summer! xoo
The soup was lovely, especially with the avocado cream.
I’m so glad!!