Jump to content
  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Can Anyone Relate?


beaniebabe

Recommended Posts

beaniebabe Newbie

Can anyone else relate? I just feel so tired of school. I feel like the whole thing is going to end up being pointless what with the way the economy is. What guarantee is there that I am spending all of this money for an "education" that there will be a career ahead for me? Does anyone else deal with this issue? Sometimes I feel like maybe I should just go live on a farm and grow my own gluten-free food and get away lol. Well, I just kinda felt like venting and wondering what other people think about this issue?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



msmini14 Enthusiast

Morning,

The only thing you can do is sit tight and wait this out, it will not last forever. Keep going to school, I wish I could go back that would be so nice. Which yes I am working on it.

Try to keep a positive attitude about this, our economy will pick up again. All though your idea of living on a farm is fantastic, I am so up for that lol. I love being in the middle of nowhere and to have my own garden would be so cool!!

Good luck to you, stay in school =)

OptimisticMom42 Apprentice

Are you just tired or are you really concerned that what you are learning won't apply to your future?

If you really have an interest in horticulture you could take a few classes in that area. Agri-tourism is one of the few growing fields here in Michigan. People will drive from three states away to pick fruit to haul back home. And then there are the folks who are into localvore - eating just those things grown within 100 miles or their home. I'm not sure how this is viewed in other parts of the country but here stores are labeling Michigan products because people are willing to pay extra for locally raised eggs, fruits and veggies.

There are opportunies out there, I would just encourage you to follow a path that holds your interest. A few years ago I gave up a really good paying job because I just couldn't stand it anymore. For a couple years I worked low paying jobs, one that I really liked and a couple that were just paychecks. The one that I really liked turned into an opportunity that will eventually pay better than the one I left. In the old job my attendance was horrible, in the new job I rarely think of missing a day. No one can greet my customers for me, I have to be there for them.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    5. - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,060
    • Most Online (within 30 mins)
      10,442

    Cathy Bright
    Newest Member
    Cathy Bright
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...