Last Minute Crafting, or Knitting for People Who Can’t Knit.

I’ve always wanted to learn how to knit. But I have days when I’m very clumsy with my hands, which would get in the way of even knitting, and also have a serious problem with numbers to a point where I can think of the number four and say “Seven” and “Eleven” first, or where I can skip entire numbers when counting or copying something. I usually deal with it in time for everyday situations, but when crafting something invariably goes wrong. Never a good place to start. And when I got bored of crochet due to the constant mistakes and plateaus caused by shaky hands and poor number management, I gave up on learning to knit, at least not while I had other things to do.

But I never stop learning about crafts, even ones I can’t do. Looking at patterns led me on a pinterest-crawl and soon I was learning about arm knitting. Then I realized that, even if arm knitting was simple, it required me to keep both my arms working on the knitting until I was done, in case I messed up and tied a knot when getting loose. Me? Sit still for over five minutes? With a craft? No chance. Especially not when the results look like they’d be so easily destroyed by a cat or a clumsy movement. But I  also discovered finger knitting. And it got me thinking.

As you can see, finger-knitting is based on the old way we used to use toilet rolls to knit bracelets in art class. It eliminates the counting, the fiddly needles and the time-consuming element. But I had two concerns. Firstly, that as with arm-knitting I just hadn’t the patience to sit like that for so long. Secondly that I only have four fingers, meaning I could only make something as wide as I could spread my fingers. So what if I could add to my fingers? What if I made a board or a box that I could use to finger-knit without knitting at all?

This is what I made:


Ugly and efficient.

Ugly and efficient.

However you could also make one with a board, maybe even paint it up and use it as a Christmas gift for any young or klutzy crafters in the family. I’m definitely making a knitting board all to myself sometime in the new year. Or maybe you could make yourself one and use it to knock out some quick and easy Christmas gifts for neighbours. However you want to play it, here are my instructions for a knitting board and a knitting box.

Knitting box.


-a cardboard box

-10-100 spiky, sticky things (actual sticks, kebab sticks, chop sticks, knitting needles, anything)

-heavy duty tape, hot glue gun, crafting glue

-(optional) fabric or paper for decorating

-(optional) small hook or clasp for holding your thread end (see instructions)


1: Mark an even number of dots along one edge of the cardboard box.

2: Insert the spiky things in through the dot and out through another side of the box, to hold them firm.

3: Make sure your knitting ends (the ones where you drew the dots) are all an even length.

4: Tape/glue the non-knitting ends against the box.

5: (Attach optionals.)

Knitting Board.


-1 long board

-10-100 evenly sized nails, round tops or other nails that don’t have a very wide top are much, much better


-(optional) an extra nail or a clip

-(optional) paint


1: Mark the board with dots an even distance apart.

2: Hammer a nail into each dot.

3: Even out the nails.

4: (Add optionals.)

Definitely making myself one!


So how do we use this badboy? Well, we start by attaching the end of our yarn to the clasp, or otherwise just taping it to the side of our box/board.


Next we weave the ball end of our yarn over and under until we reach the end of the spikes.


Wrap it around and go over and under on your way back, so each spike has a bit of thread on the top and bottom of it.


Repeat both ways so that each spike has two bits of thread.


Pull the thread nearest the box/board over the top of the thread nearest you. Make sure the top thread stays on, but the thread near the box/board comes off!




Repeat on every spike.

Take your yarn again and weave once both ways.


The old “top” thread should now be the one nearest the board and the new one should be the top. Pull the bottom thread back over the top one.

Rinse and repeat.

Preparing and Hosting MeatFeast V.

Seeing as we hadn’t seen C___ for a while, we decided it was time to invite him round for a MeatFeast before we were all busy with work, festivities and the likes.

1: The food.

The spread minus the pork and lemon chicken.

The spread minus the pork and lemon chicken.

The night before the MeatFeast I cut some ox heart off the main piece, defrosted some chicken limbs and a pork shoulder roll. I scored the pork fat and rubbed it with A1 Steak Sauce. I rolled the chicken quarters in honey, cinnamon, lemon and salt, then placing them in a bag and filling it with more salt, lemon and water to marinade. I placed the heart in a bag of water with salt, pepper and chili to marinade. I find that sandwich bags are more than sufficient for small marinades. I also scrubbed some potatoes.

The next morning, whilst the ox heart was simmering in pepper and cream, I started work on the tart.

Plum, Peach and Cream Tart.



-1 can peaches (or fresh peaches and juice, if you’re not feeling lazy)

-300g plum jam

-200g flour

-50g butter


-mixing bowl

-greased or nonstick baking tray


1: Mash the juice and butter together with the flour, leave to cool in the fridge.

2: Once cool, roll it out, fit it into the pan and bake in the oven at 200C until firm but not solid.

3: Spread the jam and layer the peaches.

4: Bake at 160C until the crust is solid.

I also prepared a batter for the potatoes and some chicken wings.



-3 eggs

-200g goose fat

-flour, salt and peppered as desired


-2 bowls



1: Blend the fat and eggs together.

2: Roll the dry potatoes and wings first in the fat, next in the flour.

3: Place in the oven or deep fat frier until cooked-through and crisp.

Meanwhile, a whole chicken, some lemony chicken quarters and a small pork joint were roasting nicely in the oven. At the very end I sauteed brussels sprouts in chicken grease.

About half the chicken, 1/3 of the pork, all the wings, half the heart, half the potatoes, 2/3 the sprouts and 3/4 of the pie was gone by the end.

2: The drinks.

It was early in the afternoon, C___ is not currently able to drink much and Jon was driving C___ home, so there wasn’t much drinking going off, at least not by our standards. We had some beer and energy drinks for C___ and some wine for Jon and beer for me to enjoy later.

Jon's modest glass of wine.

Jon’s modest glass of wine. Mug for scale.

3: The entertainment.

Again, due to the time shortage we didn’t do much. Watched a few of the Bouncer Channel videos and generally just chatted.

4: The setting.

Decorations were up, the house was warm and the food was kept on the coffee table in the middle of the room, away from the mess in the kitchen. Nothing more in particular.

How To… Debone and Stuff an Animal for Roasting.

So, with the extra  workload and festivities approaching, a lot of my standard blog topics have gone out the window. WWW still happens, but I rarely have the time to photograph and write about it. FitFriday is a non-issue: I eat well except when I eat party food, my weight is stable and my exercise is very low due to sedentary work. Essays? Who has time for an essay? And who reads essays on philosophy, gender theory, politics and linguistics when we’re at a time of year when most major religions have some big feasting going off? It’s safe to say that my current blogging pattern must wait until I’m not so insanely busy.

Instead, let’s talk holiday stuff. :)

WARNING: Kind of Graphic Descriptions of Gutting, Skinning, De-Boning and Stuffing Animals, as Well as Anatomical Terms. If you don’t like, don’t read.

Today’s How To… is very pertinent, especially seeing as it may feature in every feast from this weekend through January 6th. Because I like feasts and I like wrapping an entire animal around mashed sweet potato, roast onions or another animal. So here is how to debone an animal, stuff it and rebuild it afterwards!

Get to know the bits.

-Fur, feathers, scales: get rid of it. Annoying to deal with and not exactly food.

-Heads and feet: keep them on if you can work around them and like the effect.

-Skin: where possible, we like to keep smooth, almost intact skin. Minimal cutting and no tearing!

-Bones: bye-bye bones! We’re getting rid of them. We will start with the main body and extract the limbs from there.

-Meat: we want this as intact as possible, so follow the bone-lines and only make extra cuts when a bone absolutely won’t budge.

Get to know the tools.

-Bone-saw: where needed to cut through mammal bones over 2″ in diameter. Generally we’ll avoid this and cut around the bones instead.

-Paring knife: long, thin, very sharp knife for delicately slicing meat.

-Hunting knife: suitable swap for the paring knife if you know how to use it.

-Any other knife: no.

-Scissors: for cutting more delicate tendons and skin when you’re not sure of how steady your hand is.

-Baking twine: for rebuilding.

-Tin foil: for protecting more delicate parts during cooking.


For reference.

For reference.

This will work on most things from hamster (if you have the patience) to elephant (if you have the space), however generally it will be useable for rabbit, suckling pig, young lamb, etc.

1: As these animals are generally presented on their stomach or side, we will need to leave the skin over the back and ribs intact. Feel the ribs, follow the sternum down and make your first incision from the end of the ribs to just before the anus.

2: Carefully peel the skin back until the ribs and organ cavity are uncovered, only slicing when you meet a strong ligament that you can’t tear the skin away from.

3: Find that point just below the ribs again. Feel the organ sack. Find the ligaments that attach it to the rib cage. Cut away at the ligaments without piercing the organ sack for a clean removal. Once you’re done most of the organs (bar heart, lungs and maybe stomach), as well as the anal area should be removed in one piece.

4: Remove any remaining organs. Wash the cavity.

5: Remove legs from hip socket. Carve around hip-bones, keeping flesh and skin intact and together wherever possible. If the animal has a tail, sever the vertebrae so that the tail remains attached to the skin.

6: Follow the spine upwards, carefully separating it from the meat. Finish carving around the ribs.

7: Work around the shoulders. You may need to remove collarbones/clavicles separately. Detach the front leg sockets and remove the ribcage and spine. Pull out the collarbones.

8: Finish removing the neck.

9: Make an incision down the inside of each leg, following the bone closely, until you hit the knee. Detach the knee and carve out the femur.

10: Dislocate the ankles. Make an incision halfway down the inside of the lower leg. Carefully carve around the bones. Pull them free.

And your four-legged creature is deboned. Keep or remove feet, tail and head as you wish.


For reference.

For reference.

Again, good for any bird. They’re all seriously the same when it comes to the bones they have. Try it on a canary if you don’t believe me. Steal an ostrich. Anything. It’s true.

[0: If the bird is not yet gutted, start by opening it around the ribs and removing the organs and anal area of skin.]

1: As birds are generally served on their backs, we will make our first incision down the spine. Place the bird on its chest and cut from the neck down to the base of the tail. Sever the spine at the top and bottom of your incision.

2: Carve around the ribs and hips. When you reach the wings and thighs, dislocate them and cut around them until the maneuvering becomes a little stiff.

3: Feel the bird’s back between the wings. The shoulderblades/scapula are long, thin bones that are flat to the back, under a little meat. Cut down one side of them and pull them out. Continue cutting around the upper rib cage until you hit the collarbones. Pull them out and cut the ribcage free.

4: Pull the ribcage and spine back and cut around the hips.

5: Make an incision along the inside of the thighs, where it won’t be seen. Dislocate the knees and remove the femurs.

6: Dislocate the ankles and the second wing joint. Pull the bone out, only cutting when necessary. The remainder of the wings are best left with their bones in them.


For reference.

For reference.

Won’t work for some, it’s more of a general guideline to the anatomy of the more common whole fish you can buy: the flat-sided sort with ribs up at the front, limited bones in the flesh and the spine at the very top.

[0: If not already de-scaled, run the flat side of your knife against the scales to remove most of them. Do this in a sink! Then use the sharp side to remove any remainder scales and wash thoroughly.]

1: As this fish will be served on its side, make the incision in the stomach and slightly to the side that will be covered. So if it will lie on its left side, that’s the side you want the incision to be on. Slightly.

2: Remove the guts.

3: Cut from the throat around the jaw and skull, right the way to the spine. Make sure the body incision runs from this cut right the way to the tail of the fish.

4: Cut the fish as though you were going to filet it, but without breaking the skin around the back. Slice until the knife is beside the spine and then stop. Do on both sides.

5: Gently cut the ribs and spine free.

6: Open the fish out and look for any remaining bones. Remove with the point of your knife or tweezers.

7: Decide whether to keep the fins attached.


Make sure you have something solid to hold shape whilst the roast cooks. This doesn’t have to stay solid after cooking, but it should start out firm so that the animal holds shape until the meat is cooked and solid. I like sweet potato, marrow, pumpkin, celery, etc. The bigger the animal, the more creative you must be.

Compare the “bone materials” to the actual bones you extracted and cut them to size. Work in reverse order as you replace lower legs, upper legs, neck and collarbones. Use baking twine or staples to close the incisions you made.

Rather than replace the body-cavity bones we will take our stuffing of choice (this stuffing can be soft), stuff the body and shape it as best we can. Next, tie or sew the body back into place. Reshape again, to get your perfect shape.

And that’s how you can debone and stuff most animals.

End result.

End result.

How To… Make Your Own Decorations.

So, seeing as my options were A: cheap, but kind of gaudy and nasty things from cheap shops or B: really expensive pretty things from specialist shops, and that neither of those offered what I wanted, I set about making my own decorations. These were specially made for small spaces and tight budgets, so you may expand what you do based on your own decoration budget and available space. I made a wall-mounted tree mural, a few wreaths and some wreath-in-a-jars for about the house and for friends and family. Here’s how to make them.

Wall-tree mural.

Our house isn’t tiny, but with all the furniture in the corners, radiators and paintings, there isn’t much space downstairs, especially not away from the fire and out of the cat’s reach. Therefore, I opted to try and make my own tree mural instead. I got 6m of tinsel, 2.7m of shiny stuff and 8 baubles from the 99p store; another 2.5m of tinsel, some beads and 3 more baubles from a charity shop and some pinecones. I used a decorative flower instead of a fairy or star. We chose red and white because those are Jon’s favourite Christmas colours.


1: Mark the points where you want the tree branches to be.

2: Measure the tinsel you will need for the tree. Go and get tinsel and ornaments.

3: Attach the tinsel to the points you marked.

4: Hang ornaments from the tinsel.


Total cost: £5.50.


I love Christmas wreaths. They’re seasonal, beautiful, can smell lovely and are good for indoor or outdoor use. I made three: one for our house, one for Jon’s mother and one for a friend’s house.


1: Make or find a base. I bought a cheap tinsel wreath at the 99p store. You could also make a hoop out of firm, bendy branches, make a wire ring or use something else that is ring-shaped.

Cheap wreath.

Cheap wreath.

2: Forage or buy decorative items. I used foraged holly, a variety of conifer branches, pinecones, some berries and the bows that came on the wreaths. Other items are artificial plants and flowers, ribbon, baubles, tree ornaments or dried plants. You can also use gold, silver, glittery, white or red spray paint to great effect.

Sacks of forage.

Sacks of forage.

3: Get some wire and some tools to manipulate it with. I chose jewellery pliers and bendy, thin gardening wire.

Carpet put down for easy hoovering.

Rug put down for easy hoovering.

4: Layer your base. DO NOT make my mistake and use holly as a base. It makes it very hard to layer pretty things on top when you’re being spiked. Choose tinsel, fake leaves, conifer bunches and ivy for your base. Layer until it looks right. You may want it thick or thin. Attaching with wire every 3 or 4 inches leaves a rounder, more natural, more robust base.

20141201_205230 20141201_205238

5: Build into it. Add more base materials, balance the colours and textures, get it looking just right.


6: Decorate. Add berries, flowers, pinecones, etc.

7: Add spiky things. Last of all, anything sharp.

Our wreath.

Our wreath.

Jon's mother's wreath.

Jon’s mother’s wreath.

Friends' wreath.

Friends’ wreath.

Total cost £1 and a bit per wreath (assuming I will use the rest of the wire elsewhere).

Christmas “Terrarium” Vases.

These are beautiful and a novel and adorable way of making Christmas bouquets. We made two, but I’d love to gather some more deep jars and make more.


1: Find some large, clear jars. We used empty Yankee Candle jars.

2: Collect some bubble-wrap, take snow or some shredded polystyrene.

3: Find some cones, little snowmen, dry leaves, etc. Anything that could be a good little ornament.

4: Forage some hardy Winter branches and plants.

5: Pile the “snow” item in the base of the jar. Add your ornaments and arrange until they look right.

6: Create the bouquet around the ornaments. Add more until the jar is tightly packed. Maybe tie a bow around it or decorate with Christmas snowflakes and candles.

Yankee Candle jar with bubblewrap snow, leaf decoration, dry plants, holly and conifers.

Yankee Candle jar with bubblewrap snow, leaf decoration, dry plants, holly and conifers.

Yankee Candle jar with bubblewrap snow, pinecone ornaments, various berries, conifer and holly branches.

Yankee Candle jar with bubblewrap snow, pinecone ornaments, various berries, conifer and holly branches.

Total cost: £0.

Little Winter Bundles.

Small bouquets for around the house. They aren’t too gaudy, need no maintenance and leave a festive feel for very little effort. Plus, because they’re so simple even the most klutzy crafter or the youngest child can make a really pretty one.


1: Find a pretty vase. We’re using lab sample pots because we’re tasteless nerds. :p

2: Gather some artificial or genuine conifer, Winter flowers and berries and holly.

3: Arrange 4 or 5 sprigs of various sorts as best you can in each vase, maybe tie a sparkly or Christmassey bow around the vase.




Total cost: £0.

I may be making some more decorations or we may now be happy. Perhaps some strung-up branches of holly and pinecones, or a place to keep our cards? I’ll likely just focus on our Solstice dinner, a few Christmas surprises for Jon (shhh! surprise ❤), a proper Spanish New Year and Epiphany (including a Reyes Magos cake).

WWW. Cabbage-Wrapped Chicken and Sticky Spice Cake.

No photos and late post as we were too busy. We didn’t even eat our WWW meal together. :( On the plus side I’m definitely prepared to take care of the home finances, as I have turned my bad days into £50+ days and worked out how to get veg on the cheap. Not only did I save a bad day, I made around 4-8 servings of salad for 30p. I am a genius.

Anyway, bragging aside, here are the recipes.

Cabbage-Wrapped Chicken.


(serves 2)

-2 cooked or uncooked chicken breasts

-12 large cabbage leaves from 2 or 3 varieties of cabbage

-200g peas

-40-60g cheese

-25g butter

-a bit of onion


-chopping board and knife

-baking tray


1: Place the roundest, deepest four leaves as the bases.

2: Chop the chicken, cheese and onion. Add to the base.

3: Add the peas and butter.

4: Wrap two more leaves around the first leaf. Secure with oven-safe string if you have any.

5: Bake at 140C for an hour.

Sticky Spice Cake.

Load this with fruit, ice it and you’ll have a brilliant Christmas cake.


-500g flour and raising agents

-350ml single cream

-3 eggs

-5tbsp palm sugar

-5tbsp honey

-3tbsp cinnamon

-1tbsp ginger

-1tsp chilli powder


-mixing bowl and spoon

-greased or nonstick bread tin


1: Mix the dry ingredients in the bowl.

2: Incorporate the wet ingredients and stir until smooth.

3: Add water to make up and pour into the tin.

4: Bake at 180C for 45 minutes.

#NoNothingNovember: A Happy, Low-Stress, Wealthier Home.

So, it’s officially no longer November. That means the challenge is up and I’m free to go back to my old ways if I wish to. I’m so glad I didn’t give up chocolate or coffee because that would be an instant reversion. :p

However, I’m fairly confident that I will be able to adhere to these changes.

I will keep an eye out for everyone else’s conclusions and add them to this post, by the way! Feel free to comment with your conclusion if you want to share. :)

So what was it I gave up?

Whilst there is no upper or lower limit to what you can give up or change, three seemed like a rounded number. This was not least of all because thinking of two problems was too easy, so adding a third, more-thought-out issue felt like the right way to balance it.

Most of the men doing #NNN were quitting porn/masturbation, video games and some form of mind-altering substance like illegal drugs, medication dependence and/or alcohol abuse. Most of the women were quitting spending too much/too frivolously, idling around instead of exercising, eating rubbish food and/or slacking on the housework. Now, if I’d set any of those goals for myself I could probably go into “perfect princess” mode, sat back and enjoyed November.

Whilst I drink alcohol and caffeine, they weren’t really options as I don’t drink very often (making a month easy) and caffeine controls some of the symptoms of my depression (making a month non-conductive to results).


I have a pretty strong hold of my diet. I don’t watch actual TV, rather choosing to watch videos and on-demand whenever I actually have the time. I am very money-focused and hate to spend, even small amounts on necessary items are scrutinized before I allow myself them. I try and keep on top of the housework so, whilst it isn’t perfect, it wouldn’t take long at all to make it so. But I knew that I was losing time and gaining stress somewhere in my life and it definitely wasn’t “just one of them things”, as I’d been telling myself. We all have our flaws and, though it pained me, I had to dig just a tiny little bit deeper than stereotypes or common problems to find what was eating away at my time, my money and my sanity.


Shockingly, the main one was time-wasting websites. (I bet you’re shocked, right?) Literally the first thing that came to mind was “You spend so much time trawling Buzzfeed, Cracked or TheBerry, never mind the websites you actually enjoy reading!” Of course, quitting the internet wasn’t realistic. As a from-home tutor, an online tutor, a writer, a proofreader, a translator, etc, I depend on the internet to advertise my services, hold online classes and find and submit writing work. There were a few websites I could block right off the bat. These were the ones that whenever I was bored I would click on. If I didn’t have internet access and was that bored, I would have done my work, just as I used to when spending 3-5 hours traveling by coach or train to see Jon. So if I blocked them permanently, I would definitely do more work. I also noticed that I spent too much time on useful websites that I use to advertise, learn or unwind. Therefore I gave myself 15 minutes every 6 hours to access those websites. Yes, between all of them. This meant I would update or check my ads, read the odd piece or chat to someone in the morning, do the same to relax around lunchtime and have one last gander once the working day was over.

I guess I won't be using this any more.

I guess I won’t be using this any more.

The next thing I chose to give-up was interrupting people. This one may genuinely shock some of you who know me online, but I am not the quietest, politest of people in real life. A combination of being reasonably bright, well-read and self-centred means that I am loud, opinionated and generally won’t let others get a word in edgeways. Giving up interruption is surprisingly hard, not least of all because I generally don’t care much for what other people are saying. However, it had become a habit that offended people around me and sometimes was directed at people whose opinions I did want to hear, it was so automatic. In order to stop myself from interrupting people I decided to employ the “Boo the Villains, Cheer the Heroes” mentality, listening carefully to what others were saying and constructing the narratives in my mind. I would apologize if I spoke over someone and shut up so they could speak. At first it confused a lot of people, but it was welcome soon enough.

I may still need this one, though.

I may still need this one, though.

Finally, and I had to think quite hard about this one, I decided I would give up stress. Now, I know what you’re thinking: “Giving up stress is impossible. It’s a biological function to an unpleasant situation. It can even be good!” But I didn’t mean to fully choke and kill my stress response. All I wanted to do was get rid of unnecessary stress. I stress very easily. First sign of a problem and I panic, hide from it, procrastinate, spin a mountain out of a molehill and start getting physically unwell because I’m stressed. Which in turn stresses me more. All of this was fine (albeit very unpleasant) when I was just studying, could take any day off, could let the house turn into a pigsty. But it’s not so tolerable when you’re actually busy and need to get things done. In order to fight stress I applied a simple plan: whenever a problem arose, I would set a reasonable time-frame in which to fix it. I would then spend as much time as possible looking for a solution. If no solution was found, I would swallow my pride and ask the most suitable person for advice on the matter. As I had no solution of my own, I would have to adopt their solution. If their solution was impossible or very impractical or if they didn’t have a solution, I would just endure the problem until it ended and not stress about it, as it was unfixable and not worthy of stress.

At first everything was pretty difficult. Keeping off the blocked websites wasn’t much of an issue, but I found myself looking for more things to distract myself and having to subsequently block them also. Keeping from interrupting people was hard in and of itself. I found myself apologizing a lot more than I was stopping myself. And not getting stressed was fine until I became so overwhelmed I couldn’t think.

From the extra stresses of #NNN, website bans and a high workload, I found myself unable to unwind at the end of the day. Fifteen minutes of idly browsing the net just wouldn’t cut it. Instead of giving myself more idle browsing time, I did the opposite: without altering my main blocklists, I blocked most time-wasting sites from evenings other than Friday, Saturday and Sunday. Instead I focused on relaxing with Jon, cooking, watching cartoons, chatting and getting creative. The stress faded back and I was better able to sleep. I also improved my diet, cutting back carbs and wheat and controlling coffee intake, which further improved my mood and helped me concentrate on destressing.

Eventually, I employed more tactics for noninterruption, such as breathing deeply and paying attention to my own surroundings rather than my own mind. I found out that most people, even those who didn’t know how bad I used to be, will really take advantage of a situation where you aren’t talking. I get less socially exhausted when I don’t talk, but I find myself running out of patience very easily. I’ve started to largely surround myself with people who talk about pleasant or interesting topics and avoid those who go on about minor problems, fears and dull topics. I’m finding conversation more enjoyable now that I’ve improved the quality of the speakers.


Likewise, the quality of material I’ve been reading has gone up. With only 30-45 minutes to spend on certain sites, I find myself not finishing duller articles, not opening clickbait or shock-value ones and largely looking out for things that actually interest me. I’m reading more solid articles and essays, more studies and more self-improvement, marketing and cooking themed blogs. I’ve even been able to delete some blogs I was following and haven’t clicked on in ages. I feel I’ve advanced my IQ an entire SD.

Unsurprisingly, wasting my time on clickbait, pictures, drawn-out conversations and stories whilst reading or discussing topics that are dull or frustrating with people who are boring or annoying had also been stressing me. Having no time left at the end of the day with little to show for it whilst mulling over inane topics or annoying voices in my mind would leave me feeling like I was wasting my time, which would stress me. Now that I’ve freed up my time and use my spare time productively I don’t feel bad about a slow day or a busy day or having work leftover for tomorrow. I also found myself less pre-emptively worried about incomplete work, a busy day ahead or problems that arose from rushing things. I work towards avoiding being in those situations again, but if I’m already there then stressing won’t change anything. Pushing things behind me and moving on has left me feeling better, with more free time to work with and with more money in my pocket. Being highly strung really does you no favours.

My final adjustments were to further limit my Twitter access and cut out a number of websites entirely through Sunday, adjust my noninterruption tactics for working around students and throwing myself into my work so that my time is better spent and I have less reason to feel stressed.

Now that I’m so busy all day and have lessons or writing almost every evening, Jon and I can only truly relax on a Sunday. Sitting around on time-wasting sites just because it’s my day off is not conductive to happiness. Neither is forcing him to join in on my #NNN challenges. Instead, spending more time paying attention to him, talking, working on projects and helping him get ready for work has left me feeling far more relaxed.

Likewise, I am now commanding more attention and respect from students without necessarily shouting them down or shutting them up. I am better able to enjoy my time with friends, but likewise to control my environment during lessons.

And finally I am currently sitting in a perfectly ordered house, with the laundry moving through apace, the cat well-fed, the rubbish and recycling sorted, the sinks clear and clean, everything in its place and a few bags of forage on the hearth, ready for making wreaths. I have been writing and proofreading all day, made a few phonecalls and am prepared for the next lesson in around thirty minutes. My income is now at a steady £350+/week bar the odd bad one and I feel far more confident in my ability to support the home for a few months starting January.

All in all, through restricting my ability to waste time, stopping myself from interrupting people in social situations and not getting myself wound up over every little detail, I have managed to get my house, work and life in general under control. Which is pretty impressive, from a one-month, cold-turkey, triple-challenge, isn’t it?


FitFriday XV, Fat Friday II. Lazy week, hormones, return to weights.

Fit Friday:

Last week my workouts had all but gone. This week they didn’t exist. To be fair on myself, I’ve had some physical activity: light yoga workouts, walking, etc, but that doesn’t take away from the fact I haven’t had a single serious workout. Then again, this week has been a lot of hard work with very little to show for it, so I guess no workouts is in-trend.

I have managed my diet well and through monitoring my carb, wheat, sugar and caffeine intakes have boosted my immune system again, so I should be getting ill less frequently from now on, despite an increased household footfall and the stress.

Next week I plan on trying out Shannon Clark’s advice for female lifters and following my cycle with my lifting. This means giving myself a kick up the butt and forcing myself to gradually increase calories and workout frequency and intensity as my period fades out; go into full high-rep, high-calorie, high-carb, high-endurance work over the follicular phase; go for doubles and singles on low-carb, moderate-calorie meals when I am ovulating, and take a break and restrict calories between ovulation and my next period. Who knows, this may work. :)


Fat Friday:

Despite being awful in the exercise department, I’ve been pretty good in the diet area. Calories hitting just the right amount, solid sugar control and few treats.

The best thing I ate all week was obviously the chips. I rarely have chips, but I don’t think this affects how amazing they taste. Deep-fried potato is my favourite potato. Though, after a while without it, liver comes a close second.

The naughtiest recipe was chocolate bread and butter pudding. So much sugar and junk. But so yummy.

Next week I will continue restricting sugar, caffeine, carbs and wheat. And workouts will have to return. :D