It's been so long, so many years and months and cycles of thinking about gearing up for a possible pregnancy or hoping for one or mourning the possibility of one yet again, that I can't even really remember what life was like when it was always like it is right now, at this easy part of the cycle, this tiny sliver of respite.
And I can't image what it will be like when I'm past this stage of life, either a parent or living child-free--I can't even imagine who I willl be then, since this has been the reality for so long, and since I feel like I've had to give up so much of my former life to focus so much of my energy on TTC in my 40s.
I used to, simultaneously:
- Live in 2 countries, Japan (where T is from), and the US, where I'm from--spending about 4 months a year at home, 8 months a year in Japan
- Teach writing at the college level in the US
- Run my own writing company
- Run an award-winning global literary series
- Publish articles and essays in major publications
I live full-time in Japan because the traveling is too hard on the effort to conceive. I no longer teach. I no longer run my literary series. I no longer publish.
I go to the fertility clinic and struggle to communicate with the nurses and doctors in Japanese. I try to exercise gently every day and meditate and fight off despair. I try to eat well. I try to remember every day how lucky I am to be with my husband who I adore, and I try to love him well. I try to ovulate.
But at base, it feels like all I am is just infertile.
What's Getting Me Through Today:
- A new, pre-ovulation MP3 I downloaded from Anji online (http://www.anjionline.com/). Don't love it but I like it. It's calming and I like having something new to try and it's a nice variation to my standby favorite, the Bellaruth Naperstak MP3s.
- The new batch of "healing" soup I made based on a recipe from a Chinese Medicine cookbook called A Spoonful of Ginger (http://www.amazon.com/Spoonful-Ginger-Irresistible-Health-Giving-Kitchens/dp/0375400362), which I love. Basically, I simmer chicken pices (about 2 1/2 pounds, with bone) with smashed ginger (6 slices), smashed scallion (6 stalks), water (9 cups) and sake (1 cup) for 1 1/2 hours. Then I take serving or two of that broth (and freeze the rest for later, for whenever I need chicken broth or want to make a new soup) and add whole spinach leaves, including the stems, and swiss chard, sliced into thin strips, and I simmer that together with salt and pepper for about 10 minutes. And I felt really good after eating it!