Remembering to Forget with Adam Hansen

“I don’t remember the negative parts of a relationship,” he said.

“Aren’t we supposed to remember stuff that hurts us?”

He looked at me.

“Like, for human survival?”

I searched his face for affirmation as I imagined some ancient version of him attempting to survive in the wilderness: repeatedly running through thorn bushes, trying to touch fire, getting nearly stomped to death by a mammoth. I sighed and looked at him, his face by then overtaken by a big, bright smile, apparently oblivious to the pain of past heartbreak.

Normally, I’d suggest therapy for the self-flagellation, but I suspect it’s what makes him a world-record-holding, WorldTour cyclist. I shook my head in exasperation and took another bite of one of Adam’s sweet potato wedges: crispy sheaths of gooey potato served with a generous sprinkle of lavender salt. It was June and we were at Elle Café, where there is an entire page of vegan nibbles, snacking on those fries before diving into tall glasses full of mango and melon and soy whipped cream. We’d just finished off bowls of vegan ramen at Afuri.

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To be fair, Adam suffers from the kind of generosity and masochism that has lost wars. It’s most likely benefited him as a super domestique but has also meant that he has remained – certainly to his detriment – a close friend throughout my multiple meltdowns. His phone has been the recipient of all of my life dramas: family feuds, heartbreak, underemployment. Over the years, I’ve sent book-length emails weeping over people I’d largely forget by the time I saw Adam next, been the sole member of the entourage who tags along to professional engagements as if I belong there, and once got so mad I called him a shithead. He still messages me to tell me he’s in town, makes time to catch up in person, and passes on all the pro peloton gossip.

It’s conduct worthy of a Purple Heart – or whatever the Australian equivalent is (a lifetime supply of ANZAC cookies?) – and was most recently repeated a few weeks ago. He was in town for work related to Leomo; I was nursing the sting of a failed non-relationship. The timing, for me, was perfect.

Over almost-scone-like vegan pancakes at Ain Soph. Ginza, vegan burgers and tiramisu at Ain Soph Ripple, and cups of coffee consumed around the city, Adam told me about the usual: plans for next season and overextending himself by taking on way too much in his brief off-season. In return, I related my most recent misadventures as a super domestique of life: bending over backwards to try to make relationships work and the unfortunate realization of being the only person doing CPR on dying conversations on Tinder.

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It’s not like life couldn’t be worse; I can think of several ways, off the top of my head, how it could be. But it’s not exactly made better by my tendency to bring a deliberately honed capacity to endure pain and bullshit for extended periods of time from a sport I used to love into every other area of my life. Unfortunately, I have discovered that there is no tangible reward or cardiovascular benefit to blowing myself up for someone else, lending a wheel when I don’t have to, and falling on swords. It’s actually just exhausting.

“Adam,” I’d said over those pancakes, “I’m tired.”

As the only cyclist to have completed 20 Grand Tours in a row, and one prone to play domestique on and off the bike, I’ve often asked Adam’s phone how he keeps going. He’s never really given a clear answer other than vague encouragement to be more positive. This doesn’t answer my question, I’d thought, but assumed that it was due to some misunderstanding, on his end, of course, from spending too much time in an eastern European country where the English language is apparently scarce.

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It never dawned on me that he simply forgot about all the bad stuff. When he divulged this information to me back in June, I was appalled and concerned. Voluntary, selective memory loss seems like a terrible way to avoid future hurt and heartbreak. In fact, that is absolutely the kind of altruism that has led to my texting exes and watching my emotional well-being burn to the ground with the match in my hand.

In the intervening months, I’ve realized that what Adam was referring to wasn’t the stupidity to repeat past mistakes but rather the indefatigable conviction that someone else’s emotional turmoil – and the pain that may have caused him – weren’t going to affect his future choices. It’s a weird yet refreshing optimism that can be misconstrued as naïve or foolish, but in practice requires the healthy ability to remain open and vulnerable no matter how bad the prognosis for lasting love may be.

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“So how do you not go back to some awful ex?” I’d asked, just as food was served and our conversation moved on to more important things like vegan omelets. I answered my own question later on, when Adam pressed me to message a super cute Australian guy who had started following me a few months prior.  

“He looks like he’s in his mid-twenties,” I’d said.

“Just message him,” Adam had said, “I dated a girl who was ten years younger than me once.”

“Yeah,” I’d said, “and if you forgot what that was like, let me remind you because I remember.”

He laughed a little and I rolled my eyes again. But I suppose that’s the secret: to choose friends who will remember your heartbreak so you don’t have to, and to hope that when the time comes, they’ll keep you from running into thorn bushes, touching fire, or torching yourself with an ex.

protein paranoia

Go vegan for 21 days. That was the initial promise.
And today marks Day 21.
I'm not quite sure why I did it, other than the fact that as a mostly lactose intolerant vegetarian, giving up eggs and honey didn't seem too much of a leap. But cynical about how easy it really was combined with being not too fond of any kind of "forever," I decided on the arbitrary number of 21 days. Three weeks. No animal products. 1 2 3 Go.

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Wait, wait. This isn't a post about my discovery of fake meat and chicken-like substances that are actually made from wheat. The thing is that even as a vegetarian, I avoided fake meat. Other than the highly processed nature of the stuff, it seemed a little weird to miss meat - which I really didn't - on a vegetarian diet. Tofurkey, vegan deli "meats," Tofu pups...they all seemed a little too alien to grace my plate. Besides, eating real food - vegetables, fruits, and whole grains - made me feel better. Why fix something that's not broken?
Unfortunately, veganism, I've found, is a little different. The small "vegetarian" notation on a menu becomes meaningless because you can't eat butter, milk, or eggs. Suddenly you have to be annoyingly inquisitive about your food. You start scanning ingredient labels for things like casein and whey while your friends roll their eyes behind your back. Veganism is to nutrition, I've found, what paranoia is to mental health.
Which is why I tried to avoid the nutritional equivalent of constantly looking over my shoulder. I ate lentils and vegetables and fruit, forgot to take my B12 supplements every day, didn't monitor my protein intake, and got massively depressed as a result. Go me.

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Okay, okay, I was PMSing, too. But we're talking about the kind of off-the-charts crazy that had me weeping over not getting enough protein and crying over not being motivated enough at everything. Even on the level of insane in which I usually operate, things were not normal. I creeped out a bunch of my friends. Some advised me to eat some yogurt. I considered it.
But we're talking about a mere 21 days. So instead, I ate some tofu, invested in a tub of nutritional yeast, and toughed it out. I researched plant protein sources and bought my first ever bag of protein powder, feeling like a ripped jock in the process. I learned about the controversies behind unfermented soy and steamed my first batch of tempeh. Beans are my new best friend, and popcorn sprinkled with nutritional yeast is one of the best snacks I've ever had. End result? In 21 days, I've learned a lot, but not quite enough.
So I'm going to keep at this. Maybe for 4 more weeks. Maybe for 4 more months. Who knows? I do know, though, that my bag of hemp protein powder probably won't get consumed otherwise. And with the smoothies I'm mixing them into, that would be a damn shame, vegan or not.

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Protein Paranoia Smoothies [Inspired by Alton Brown's Buff Smoothie, this is a versatile recipe in which the mixed berries can be switched out for plain raspberries, strawberries, or blueberries. Alton Brown adds 2 ounces of acai juice, but I prefer to just use more almond milk. Of course, you can use any milk alternative of your choice as well.]
Ingredients 4 oz. unsweetened almond milk 2 oz. banana [about half of one, if using frozen, thaw it first] 2 oz. frozen peaches 2 oz. mixed berries 1 tablespoon hemp protein powder
Directions 1. Combine all the ingredients in the blender the night before. Place in the fridge. 2. In the morning, mix on low for one full minute. Then blend on high for 30 seconds. 3. Double-fist with coffee. Or enjoy solo.
Makes 1 serving.

layered denial

A few years ago, my "spring break" coincided with Valentine's Day. Finally taking the time to head down to NYC to visit a sister and a best friend I hadn't seen in a small eternity, I walked into an apartment full of...cupcakes. There were about 10 or so cupcakes, all from various donors privy to the fact that my sister's girlfriend has something of a cupcake obsession. The situation escalated into the absurd when my best friend came over for dinner, bringing with her a half dozen, softball-sized Crumbs cupcakes.
After gorging ourselves, we felt obligated to put a dent into the cupcake surplus. But given how large Crumbs cupcakes can be, we modestly cut them into fourths. But 10 minutes into dessert, with all of us dipping back into the tray for "just another piece," my best friend made the following observation:
"We don't we all stop lying to ourselves...we're all going to eat the equivalent of one cupcake."

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It was true. We were in denial, nonetheless, and only assented to that observation after we each demolished at least 3/4 of a cupcake. And this time of year, I'm back to cutting my cupcakes, so to speak. Because in full denial of the current onslaught of winter, instead of perhaps wearing a proper jacket, I'm leaving the house in layers: long-sleeved Underamour, leggings, jeans, knee high socks, fleece jacket, soft shell jacket, and a down vest. Add to that a giant Ortlieb bag, helmet, and Pearl Izumi AmFIBs, and I look like a colorblind Ninja Turtle [my jacket and hat are red...the down vest dark green]. But hey, it keeps me on the bike, and that's the important part.
Because fully in finals mode, too little time is spent in the saddle. Countless hours are clocked in in front of a desk, and the Bianchi only gets ridden when I manage to find an excuse to venture outside. But when I do, whether I'm bundled up to the gills or relishing the absurdly warm weather we had earlier this week, I'm savoring.

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And not only because I've been filling up on some awesomely good vegan yumminess [read: curried split pea soup from "Vegan With A Vengeance"]. Sure, it could be my body finally getting some Vitamin D, but the motion of pedals and the feel of the frosty wind that's preventing me from actually moving forward are oddly appreciated this time of year. Even short rides to the grocery store to pick up something I didn't really need - but convinced myself I should get to alleviate the cabin fever - are fun, despite their simplicity and lack of length. With windows wide open at night, I'm doing too much time on the rollers, too. So as the hours and days dwindle down to that Corporate Tax exam that I'm so not prepared for, I'm clinging to both of my bikes as if they were security blankets of tax law knowledge.

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And somehow, there's a complete lack of that feeling I usually get around exam time, where I panic and productively spend my time wishing I could hit a magic "Pause" button and buy myself some time and comprehension. None of that feeling of my bowels going through a blender when I see the days disappearing on my calendar, either. Even if studying is getting done at the pace I ride the rollers [i.e., slowly].
But then again, I just might be waist-deep in denial. Attempting to take a power nap a few days ago resulted in dreams plagued by conflicting tax provisions. But...ignorance is bliss [until I get my grades back], right?

vegan training wheels

"What is it with you and food?" a friend once jokingly asked.
He was referring to my choice of legal note topics for my journal; last fall I wrote about the Southern Bluefin Tuna Cases, in the spring about the regulation of geographic indicators of food in the European Union [publication forthcoming, spring 2010...eeepp!!!]. I learned about cases revolving around cheese and how overfishing is screwing up the entire ecosystem. The latter supplemented by my environmental law class really pulled at heartstrings. We're killing the planet, was the general message, do something!
The thing is, while I may have enough ethics to pass the MPRE, and while I may prefer the company of small, furry animals to most human beings, I am fully comfortable with grilling anything I am comfortable killing. I've gutted fish in front of friends without batting an eye, only realizing later what a grotesque sight that must have been. I like to think that I would be capable of killing a chicken if I had to. Pigs and cows, probably not.

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That begs the question: why? Why set down some arbitrary dietary rules for myself? Why fried chicken and no bacon?
To be honest, I'm not sure. It started with watching what I was eating so I wouldn't gain 50 pounds over the winter. That turned into cutting out 90% of processed food from my diet. And that has suddenly morphed into the beginnings of veganism.
The worst part? It's easy to stop buying processed food, but it's infuriatingly frustrating when you're expected to explain exactly why. Simply pulling out a ziplock bag full of baby carrots or grapes will elicit the self conscious "I should eat healthier, too," when I had no intention of making a judgment call on what my friends are eating. Then there are those who express concern bordering on anger over what I'm eating. When I try to brush off questions with the power-to-weight ratio argument, I've been met with the vehement [predictably, from girls] "will you STOP trying to lose weight?!"

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Food, apparently, has a weird control over us. It's like my bag of veggies, or the fact that I eat mini-meals throughout the day triggers feelings of dietary self-consciousness in others. The annoying part being that I have no intent to do this...I have no ethical agenda or desire to educate. I just want to eat my food.
Ironically, as the more common "cycling/power-to-weight ratio" argument fails, it seems as if the more extreme "I'm vegan" justification is easier. The stereotype of the slightly crazed ethical vegan seems so intense that people will consciously choose not to ask about it because they want to avoid a lecture on environmental sustainability. Cycling - and the manorexia that's associated with it - is apparently too normal to avoid prying questions.
The strange thing being that my cycling friends don't tend to ask those weird questions. When I expressed surprise at finding out that Brett was vegetarian, he looked at me with an air of mock disdain, and asked me if people still ate meat. When I told M1 I was going vegan - or at least trying - and that I wanted to make my own soy yogurt, he gamely asked if I was going to start growing mung beans on my walls next. Small wonder I love those guys.

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So I'm trying out this whole vegan thing. Just for a few days. Milk and dairy aren't a huge problem because my fragile Asian constitution [read: lactose intolerance] can't take more than 3 tablespoons of the stuff anyway; but cutting out eggs and honey was proving pretty painful. Then Amazon came to the rescue with my copy of Anna Thomas's Love Soup. The recipes are all vegetarian, but more than half of them are vegan, too. So to power me through a few finals, I cooked up a big batch of her Red Lentil and Squash Soup. Except I used brown lentils instead of red, forgot to buy ginger, and omitted the red pepper, and added leeks.
Yeah, there's something about me and food.
Vegan Training Wheels Lentil and Squash Soup Adapted from Love Soup
[I understand the results aren't very photogenic, but I imagine this soup is gorgeous if made with red lentils instead of brown. Regardless of how it looks, it's hearty and thick and sweet without being cloying. I'm already looking forward to dinner for the next few days...]
Serves 6-8
Ingredients: 1 cup red lentils 1 tsp sea salt 1 small butternut squash 1 medium onion, chopped 1 large leek, white and light green parts only, chopped 1 medium sweet potato, peeled and diced 1 tsp ground cumin 1/2 tsp red pepper flakes [optional, I didn't use them] 4-5 cups vegetable broth 1 1/2 cups spinach, fresh or frozen 1/2 lemon
Directions: 1. Preheat the oven to 375F. 2. Line a baking sheet with aluminum foil and brush it with olive oil. 3. Cut the squash in half, seed it, and place cut side down on the baking sheet. Roast for 30-45 minutes, until it can be easily pierced with a fork 4. Meanwhile, rinse the lentils and put them in a pot with 4 cups of water and 1 tsp salt. Bring to a boil, then simmer, covered, for 20 minutes [30 if you're using brown lentils]. 5. Heat a tablespoon of olive oil in a pan and saute the onions slowly, until they begin to soften [Anna Thomas says 10 minutes, I did it in about 5]. Add the leeks and continue to cook until they are turning soft and golden brown [Anna Thomas says about 20-30 minutes; I probably did it in 10-15]. 6. When the lentils are tender, add the onions and leeks, sweet potato, cumin, red pepper flakes [if using] and 4 cups of vegetable broth. Simmer for 25 minutes. 7. Once the squash is done, scoop out 2 1/2 cups of the flesh and add it to the soup. Cook until everything is heated through and add more broth if the soup is too thick. 8. Add the spinach and cover, until spinach is wilted or thawed [if using frozen, just throwing them in is fine, you don't have to thaw them beforehand]. 9. Stir in the lemon juice and season with salt if necessary. Devour.