Carb crying is my 2016 aesthetic. In March I built a makeshift fort of oatmeal boxes and biscuits and cereal; I cried sad tears over wheat, rye and barley while I listened to JoJo’s 2006 hit “Too Little Too Late.”
Last week I carb-cried again. I got teary eyed over a bowl of gluten-free fusilli at Noodles & Company — super glamorous. This time, though, I cried happy tears — like, “She got off the plane!” from “Friends” tears. The kind that inevitably slip to the table below right as the cute server arrives to inquire if there’s anything else you need, and with mouth full, you mumble-weep, “Nooooo.”
For the first time in six months, I felt well. Not “better” but “well.” The kind of “well” you say when you’re trying to be grammatically correct and impress someone rather than defaulting to the trusty, “Good, and you?” Continue reading