This isn’t a very it’s-almost-Halloween photo, but it’s an it’s-almost-Aron’s-birthday one! We love him like crazy and are excited to celebrate him this weekend. Happy birthday, love! Here’s where we were for it last year!
I was in graduate school when I realized I should be wearing glasses. A group of us had gone out to celebrate after our qualifying exams, and there was a basketball game on the television above the bar. I asked if someone could read the score and was met with surprise: “you can’t read that?!” Everyone took turns passing around their glasses to gauge how strong a prescription I needed.
I went in to see an optometrist the next day, and had some new frames in a week or so—honestly, I was pretty excited about trying out the look. I still think glasses are very cool. I remember waiting for them to arrive.
Aron and I both need corrective lenses, and I can’t imagine the hardship it would be to not have access to vision care. I’m aware how lucky I was to have clear sight within a matter of days.
Today I’m partnering with VSP® Vision Care, the nation’s leading provider of vision care and coverage, in support of their open enrollment program. Open enrollment is a window of time during which employers allow employees to select health care, vision, dental, and other benefits. It typically happens annually and generally runs for a few weeks.
My prescription hasn’t changed much since my first pair of glasses, and today I often choose contacts rather than frames—feeling more myself most of the time without. Sunglasses, however, are probably one of my favorite accessories (ref: #Ihavethisthingwithsunglasses), and the first time I got prescription ones was so exciting! It felt like such a luxury! I confess I have a few pairs now—and I just added this red pair from VSP’s online eyewear store, Eyeconic. (I tried them on virtually.)
What about you? Do glasses fit your personality? What’s your frame style? Do you fully commit to the look—are they almost like a part of your face—or do you use them to change things up?
I love how transformative they can be, but I also can understand how the wrong pair might make your reflection seem like that of a stranger’s. I once read an interesting article that asked whether you would remove your glasses for a family wedding picture as a way to determine whether or not your self-perception is that of a glasses-wearer. Many people remove them, even after going through a full day wearing glasses. And, I imagine, there’s another faction who would leave them on. I think the first time I got fitted for contacts was before my own wedding, actually!
Of course, while all of this debate—choosing between different colors of frames, going back and forth between contacts and frames—does feel like a luxury, seeing clearly shouldn’t be.
This post is sponsored by VSP® Vision Care, the nation’s only not-for-profit vision care company with the mission to help people see. Talk to your employer about getting started with VSP this open enrollment season.
Hello! Courtney from Fork to Belly here, sharing with you one of my favorite recipes from my hometown of Honolulu, Hawaii: Shoyu Chicken and Bok Choy! I love this dish to bits. It’s simple and prep is quick and easy. It all comes together in a slow cooker, which means you can throw everything together in the morning and come home to a hot and delicious meal waiting for you. What’s not to love? I hope you’ll enjoy this wonderful dish.
Shoyu Chicken and Bok Choy
1 package boneless, skinless chicken thighs
4-5 baby bok choy
2 cups soy sauce
1 1/2 cups brown sugar
1/2 cup water
1 tsp white vinegar
1/2 cup green onion, chopped
2 tbsp ginger, chopped
1/2 tsp black pepper
For the chicken:
Add soy sauce, brown sugar, water, vinegar, ginger, onion, and pepper to a slow cooker. Thoroughly stir, then add the chicken thighs, ensuring they are completely submerged. Cover and cook on high for 3-4 hours, then continue to cook on low for another 6-7 hours. (Alternatively, you can remove the chicken and transfer the sauce to a pan. Cook the sauce on medium-high heat until it reduces and thickens up.)
For the bok choy:
Fill a large pot with water and bring to a boil. Chop off the bottom of each bok choy and submerge the leaves in the boiling water. Cook for 1 minute, then remove from the pot immediately and transfer to a bowl filled with ice water to stop the bok choy from cooking. After a few minutes, strain then let dry before serving.
Serve with a big scoop of rice and dig in!
Thank you, Courtney! How wonderful to come home to a finished, hearty meal. I’m inspired to pull out my slow cooker. Thank you also to Sarah Ann Noel for her help coordinating this series!
Courtney Chun was born and raised in Hawaii and now resides in Los Angeles. Growing up, she loved eating, but she never was interested in cooking. In college, her diet consisted of Special K and Quiznos. It was her boyfriend, Roy, who inspired her to get in the kitchen by making dinners while she played sous chef. After college, Courtney discovered the world of food blogging, and Fork to Belly was born! Now she documents her meals while also reflecting on memories, day-to-day life, and whatever Taylor Swift song she’s currently obsessing over. Follow her [gorgeous feed] on Instagram at @forktobelly.