My friends have been wonderful by continuing to invite me out, fully knowing that I am going to turn them down 95% of the time. (Side note: this is the perfect way to be there for someone in this situation. The offer is there, no strings attached, no obligation or feeling like I'll be forced to talk, and every so often I'll actually take them up on it.)
I have also been editing like a madwoman to get my demo reels up to speed, a task which my pretty lil Mac has made positively pleasurable. There's no better way to get through a day than throwing your head into a project that requires total concentration.
But I have to say that my favorite distraction as of yet is cooking. I have never been much of a chef and my idea of preparing a meal generally involved a lot of boxes and powdered spices. Yum. (/sarc) However, over the past six months, I have become really interested in cooking and food in general (which, oddly enough, has coincided with me eating a lot less but a lot better, if that makes sense). (Not that I don't still inhale Spiral Diner's Philly Cheez Steak in less than five minutes. But that's a treat, really. Especially for those watching.)
It may sound silly, but much of my zeal for cooking can be attributedto the Food Network. I used to think it was so weird to be watching show after show about cooking considering my specialties were mashed potatoes and mac 'n cheese (from a box, natch). But I've learned so much about ingredients and how simple it can be to make yummy, elegant, healthy meals. I'm giving Giada a run for her money these days!
(Today I whipped up a delicious pasta salad by cooking up some orzo al dente in vegetable stock, then mixing in oven roasted cherry tomatoes and garlic, organic basil, and herbed feta. I didn't even use a recipe! And yes, I mixed regions a bit, but it didn't bother me as I scarfed down a large helping of my multi-regional dish.)
Another benefit of cooking? I know exactly what is in my meal. I select my own ingredients, ensuring that they're vegetarian and organic (produce especially), and can control how much crap I'm asking my body to process. I can limit the salt/sodium, the fat, the calories, etc., which, believe it or not, does not mean that I'm sacrificing taste. The beauty of reading recipes and educating myself about food is learning to enjoy the process and savor the true flavors of what I'm preparing. Not to mention, I know that I am supporting a more environmentally-sound way of life in my culinary decisions, and that makes me feel wonderful.
Although I've always considered myself a lover of food, that meaning has changed drastically in the past six months. (As in it no longer means my idea of a "snack" is a plate full of cheese-drenched french fries with jalapenos, sour cream, and bacon. But you? Knock yourself out.) I can't wait to see what I discover and whip up next!
What is your favorite "therapy" during tough times?