Joanne-eatswellwithothers.com Website Review

Potty training, you guys. It is not for the weak-minded. Or the non-caffeinated. have-your-toddler-run-around-the-house-na*ed-and-ask-her-every-five-minutes-if-she-has-to-pee method-while-occasionally-bribing-her-with-baked-goods. I think it’s her getting better at holding it and me developing a stronger sense of the dance she does when she has to pee lol. Will she be ready to go back to school in un*erwear on Wednesday? NO IDEA. But I’ll be da*ned if I let her daycare teachers ruin all the mentally energy Enough potty talk. Here’s what we’ve got on the meal plan this week! The turn of this year marks a decade of blogging for me. It feels like yesterday, but also a little bit like forever. I was a college senior then, just learning how to cook and taking photos with a point and shoot on the sole (green) plastic plate that I owned. Oh, how times have changed. For the better, of course. The food world continues to evolve and turn into something that I am really excited to be even a small part of. If you had asked me ten years ago what half the ingredients are that I cook with now (za’atar, harissa, tahini – I’m looking at you), I would have asked if you were speaking a different language. These are amazing times we’re eating in. I’m sure you all noticed, but residency took a lot out of me this year and I would vacillate between feeling indescribably inspired and indescribably apathetic when it came to food and cooking and recipe development. Coupled with the fact that the blogging community has changed so much in the past few years, I’m not really sure where I fit in anymore. I don’t have the energy to network or brand myself or spend hours on social media or SEO optimizing and the comparison game kind of makes me feel bad that I don’t really care about those things. It’s weird. It’s like, I don’t care but I feel guilty about not caring….so maybe I do care? Clearly I don’t have the answers, but what I do know is that overall food still makes me excited as does coming here to share recipes and little pieces of my