#WeekendCoffeeShare (July 24, 2026)

Posted on by Astrid

Hi everyone. I’m joining #WeekendCoffeeShare again. I’ve had my last cup of coffee for the day, as usual. I’m soon stepping back to put on my pajamas. Usually I shower on Friday evenings, but today there’s no staff who’s able to assist me. I’ll also take a break for my 8PM meds and evening soft drink. If you’d like to grab a cup of your favorite hot or cold beverage, feel free to and let’s chat.

If we were having coffee, first as always I’d talk about the weather. It’s been pretty good: partly cloudy with occasional rain and daytime temps around 22°C. We’re supposed to get some warmer weather again next week with daytime temps getting as high as 33°C on Thursday I believe.

If we were having coffee, then I’d tell you that some days, I’m able to get in quite a bit of walking again. My toe still hurts a little, but I was able to go off the naproxen and use just paracetamol now. Due to some stupid miscommunication, I’m now officially prescribed both naproxen and paracetamol, but I just refuse the naproxen.

If we were having coffee, I’d share that I’m still struggling majorly with feelings of self-doubt, worthlessness and anxiety. I am quite scared that my extra support hours will be cut. It doesn’t help that there’s major talk in the media about autonomy-based policy, which is an approach populated for people (particularly young women) with chronic, serious suicide or self-harm risk. The idea is that these people need to call for help in preventing self-harm or suicide rather than use these behaviors as a cry for attention. I can see the idea behind it, but it only works if these people actually do get the help they need in preventing harmful behaviors. Since one of the prerequisites is that help needs to be gradually reduced, I can’t honestly see it working for everyone. I mean, I’d love to gradually have my support decreased, but the pressure of it only causes me further problems. Now I’m too old to be a candidate for the official thing and I’m not even in mental health treatment, but the whole idea majorly triggers me. One of the psychiatrists behind this approach does say it’s not the same as leaving patients to fend for themselves, but that’s exactly how it can be used if the pressure from the higher-ups (up to the government) increases. The term didn’t exist in 2017, but if it had, it’d been exactly the code bluff my treatment team would’ve used for doing what they did, ie. kick me out of the psych hospital after nearly a decade with next to no support.

If we were having coffee, I’d end on a positive note by sharing that I cooked pasta for myself again on Wednesday. I used eggplant, capers and olives and it was a completely vegan dish, so I reckoned my fellow residents wouldn’t like it. I however did. That being said, my staff said the eggplant had turned a little greyish. It tasted fine though.

I’m generally more interested in learning about vegan cooking anyway. Not that I will be a vegan or even vegetarian, but I’d like to be a little more conscious of what I eat and also experiment with different ingredients. For this reason, I’ve been adding some more cookbooks to my collection, downloaded off Bookshare. One of them had vegan banana bread in it. I however struggle a little with using the recipes in my Voice Dream Reader app. Then I came across a vegan website that also included a banana bread recipe. I’m going to try to bake that one tomorrow. If it’s good, I told my best friend I’ll leave her a slice.

April 2025 In My Kitchen

Posted on by Astrid

Hi everyone. Phew, I made it to the end of the #AtoZChallenge! It’s 11PM now, but I still badly want to write a post for Sherry’s In My Kitchen linky. I could of course write it tomorrow, as it’s technically a beginning-of-the-month linky in Sherry’s timezone, but that feels off to me. Sadly, though I had planned to do some cooking, I haven’t actually prepared any dinners this past month. However, I did enjoy several other kitchen endeavors.

First, I downloaded several new cookbooks off Bookshare. One of them is Coffee Creations by Celeste Wong. I really want to be able to create my own coffees. That being said, being the scatter-brained person that I am, I didn’t pay attention to the fact that most coffees I felt like creating (lattes) are espresso-based. I did buy a milk frother last Monday, but not an espresso machine. Now I’m either having to be creative by deciding that a regular coffee can be the right base for a latte, or consider the milk frother an impulse buy that isn’t for me. And to be honest, I’m not even sure I like lattes, as I enjoy most specialty coffees more for the syrup and add-ins. I did buy a few bottles of coffee syrup that are probably way too large for me to use up before they’ll go bad.

Other than that, I’ve also been creating smoothies. I created the best cherry chocolate mocha smoothie. When starting the blender, it made a weird noise, so I was worried that some cherry pit had remained in my store-bought packet of frozen cherries. I guess not though, since there were no pit remains in my smoothie as far as I could tell and I didn’t get sick either.

I also made a mango-passion fruit smoothie. Yuck! I used mango, passion fruit, banana and coconut water and I guess I don’t like the taste of passion fruit, as I’ve used all other ingredients before and had no problem with them. My fellow clients did claim they liked this one though.

Lastly, I have one kitchen adventure to share that was a success: flat bread topped with cheddar, sun-dried tomatoes, red onion and bell pepper.

When running the photo through Be My Eyes, an image description app, it identified every ingredient correctly, including correctly naming the flat bread. It however did say the flat bread was topped with “orange cheese”. I was apparently already totally blind by the time I saw cheddar for the first time, as I can’t remember its color. I asked my best friend whether this was the pinch of cayenne I had used or whether cheddar is orange. It turns out in the Netherlands, cheddar is colored with annatto and as a result is a little orangey. Originally, it is a white cheese. Isn’t that interesting?