Depression and Cheese is a recipe I created around the time of my quarter life crisis. It is where you take a perfectly good macaroni and cheese recipe and substitute most of the ingredients with ones you already have and leave out the ones you’re too poor or lazy to buy. It tastes exactly what you think it tastes like. It tastes exactly how you feel.
Glue your heart back together with mozzarella and paint it with pinot.
It’s almost been three weeks. The rest of the world seems to have jumped back into their routines while I still sit and sleep with this thing, or the loss of it, on an hourly basis and I’m reminded of it even more. In this instance, what, exactly, is the right response to “How are you?”
And maybe it’s because the effects are wearing off, but hearing that my insurance is no longer valid from the pharmacist filling my prescription for anti-depressants is just about the funniest thing I’ve experienced in the last two weeks.
How many of these cardio classes do I have to endure before my depression is cured?
“Start very small. Make your goal something that you can succeed at, like doing the dishes every other day.”
I have started to think of my mental illness like a to-go meal. I simply don’t have the time to sit down and indulge. I’ve had to learn to be depressed on the run.