Showing posts with label Advice. Show all posts
Showing posts with label Advice. Show all posts
Tuesday, August 20, 2013
Thursday, June 27, 2013
21 Habits of Happy People
Without facebook, how in the world would we ever catch up on reading random new agey affirmation articles? I really enjoyed this one, it's a good reminder for all of us:
Happy Thursday!
Monday, July 16, 2012
My Mantra for Today
Courtesy of Dear Sugar at The Rumpus, this is my M.O. for the day. And the mug is also on my wish list.
What are you setting out to do for today?
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| Image courtesy of The Rumpus shop |
Wednesday, May 23, 2012
The Purpose Fairy
I read a couple articles from this blog last week and I've been thinking about it a lot. I've been thinking about a lot of things a lot, especially improving my mindset and my world around me.
This list was going around Facebook the other week and I finally learned about The Purpose Fairy, an inspirational blog with "ideas and suggestions about life." I checked out some other articles and got a great daily dose of emotional sunshine. Let's face it, we all need it.
Some great quotes to think about:
Ne te quaesiveris extra - Do not look outside of yourself for the truth
“The weak can never forgive. Forgiveness is the attribute of the strong.” Ghandi
“Would I rather be right, or would I rather be kind?”
Nobody can make you unhappy, no situation can make you sad or miserable unless you allow it to.
“You have enemies? Good. That means you’ve stood up for something, sometime in your life.”Winston Churchill
Beauty is not in the face, but rather a light in the heart.
Whatever it is that you want, you have to want it more for someone else.
"How you treat anybody is how you will treat everybody"
My goodness, I could read for days and I suggest you do the same. I guarantee it will add at least one random act of kindness to your day.
This list was going around Facebook the other week and I finally learned about The Purpose Fairy, an inspirational blog with "ideas and suggestions about life." I checked out some other articles and got a great daily dose of emotional sunshine. Let's face it, we all need it.
Some great quotes to think about:
Ne te quaesiveris extra - Do not look outside of yourself for the truth
“The weak can never forgive. Forgiveness is the attribute of the strong.” Ghandi
“Would I rather be right, or would I rather be kind?”
Nobody can make you unhappy, no situation can make you sad or miserable unless you allow it to.
“You have enemies? Good. That means you’ve stood up for something, sometime in your life.”Winston Churchill
Beauty is not in the face, but rather a light in the heart.
Whatever it is that you want, you have to want it more for someone else.
"How you treat anybody is how you will treat everybody"
My goodness, I could read for days and I suggest you do the same. I guarantee it will add at least one random act of kindness to your day.
Wednesday, May 16, 2012
Procession of Game
"In 1886, we gorged. In 2012, we nibble."
So I read yesterday in an article by Robert Krulwich at NPR on the state of overfished waters in the past century.
See White House menus from 1886 titled, "Procession of Game."
vs. a menu from a State dinner last month:
Hmm. What do you think?
See the article here.
So I read yesterday in an article by Robert Krulwich at NPR on the state of overfished waters in the past century.
See White House menus from 1886 titled, "Procession of Game."
SOUP
Venison (Hunter style) Game Broth
FISH
Broiled Trout, Shrimp Sauce, Baked Black Bass, Claret Sauce
BOILED
Leg of Mountain Sheep, Ham of Bear, Venison Tongue, Buffalo Tongue
ROAST
Loin of Buffalo, Mountain Sheep, Wild Goose, Quail, Redhead Duck, Jack Rabbit, Blacktail Deer, Coon, Canvasback Duck, English Hare, Bluewing Teal, Partridge, Widgeon, Brant, Saddle of Venison, Pheasants, Mallard Duck, Prairie Chicken, Wild Turkey, Spotted Grouse, Black Bear, Oppossum, Leg of Elk, Wood Duck, Sandhill Crane, Ruffed Grouse Cinnamon Bear
BROILED
Bluewing Teal, Jacksnipe, Blackbirds, Reed Birds, Partridges, Pheasants, Quails, Butterballs, Ducks, English Snipe, Rice Birds, Red-wing Starling, Marsh Birds, Plover, Gray Squirrel, Buffalo Steak, Rabbits, Venison Steak
ENTREES
Antelope Steak, Mushroom sauce; Rabbit Braise, Cream Sauce: Fillet of Grouse with Truffles; Venison Cutlet, Jelly Sauce; Ragout of Bear, Hunter Style; Oyster Pie
SALADS
Shrimp, Prairie Chicken, Celery
ORNAMENTAL DISHES
Pyramid of Game en Bellevue, Boned Duck au Naturel, Pyramid of Wild-Goose Liver in Jelly, The Coon Out at Night, Boned Quail in Plumage, Red-Wing Starling on Tree, Partridge in Nest, Prairie Chicken en Socle
vs. a menu from a State dinner last month:
FIRST COURSE
Crisped Halibut with Potato Crust, served on a bed of baby kale fresh from the White House garden, shaved Brussels sprouts and micro cabbage sprouts.
SALAD COURSE
Spring Garden Lettuces with radishes, cucumbers and avocodo (greens also From the White House Garden)
MAIN COURSE
Bison Wellington
DESSERT
Steamed Lemon Pudding over Newtown Pippin Apples (the apples "are believed to have been developed in Queens, New York")
Hmm. What do you think?
See the article here.
Monday, April 23, 2012
Lessons Learned from Live Chats
I needed the better part of the weekend to recover from a live chat on Friday discussing the future of food writing. (Okay, so there were some parties, too.) But seriously, for the precious pearls of wisdom gained from seasoned writers dishing out free advice, there was an awful lot to sift through.
My initial response is I needed to do some research on chat guidelines to make sure I wasn't missing the mark. I found this great article at smallbiztrends.com for a little reassurance that my "virtual whiplash" as one tweeted was not unfounded.
The author Lisa Barone wrote, "If you’re not familiar with them, a Twitter chat is a guided conversation where users interested in a particular topic hop onto the service to chat. The chat is given a hashtag, which makes it easy for anyone looking in to identify the chat and participate. It’s similar to a chat room in that it’s a topic-driven conversation happening in real time; it just happens to be housed on Twitter."
I couldn't have found a better way to say that. She also suggests researching the chat topics beforehand, participating, asking questions, and taking advantage of the chat as a networking tool. All great advice!
Not sure if this chat was different, or just very busy from a lot of users. I found the re-tweeting got too heavy and created a lot of distance between answers to questions. In an active chat with an experienced panel, I would prefer to keep the little chit chat down so it is easier to follow.
Favorite things said:
Monica Bhide: parting words: write because you love it. Do it consistently and do it persistently.. The rewards are priceless. :-)
Dianne Jacob: Writers are sensitive. Rejection can be difficult. The most important thing is to keep at it & believe in yourself.
Adam Roberts (Amateur Gourmet): My take on#futurefoodwriting: you can work your way up through established channels or create your own channel. I suggest the latter.
The Foodie Bugle: If food writers don't focus on showcasing artisanal food producers they'll have very little to write about in the future.
Dan Lepard: You are better than today's writing, or tomorrows. Aim to be clearer, gritter every time.
My initial response is I needed to do some research on chat guidelines to make sure I wasn't missing the mark. I found this great article at smallbiztrends.com for a little reassurance that my "virtual whiplash" as one tweeted was not unfounded.
The author Lisa Barone wrote, "If you’re not familiar with them, a Twitter chat is a guided conversation where users interested in a particular topic hop onto the service to chat. The chat is given a hashtag, which makes it easy for anyone looking in to identify the chat and participate. It’s similar to a chat room in that it’s a topic-driven conversation happening in real time; it just happens to be housed on Twitter."
I couldn't have found a better way to say that. She also suggests researching the chat topics beforehand, participating, asking questions, and taking advantage of the chat as a networking tool. All great advice!
Not sure if this chat was different, or just very busy from a lot of users. I found the re-tweeting got too heavy and created a lot of distance between answers to questions. In an active chat with an experienced panel, I would prefer to keep the little chit chat down so it is easier to follow.
Favorite things said:
Monica Bhide: parting words: write because you love it. Do it consistently and do it persistently.. The rewards are priceless. :-)
Dianne Jacob: Writers are sensitive. Rejection can be difficult. The most important thing is to keep at it & believe in yourself.
Adam Roberts (Amateur Gourmet): My take on
The Foodie Bugle: If food writers don't focus on showcasing artisanal food producers they'll have very little to write about in the future.
Dan Lepard: You are better than today's writing, or tomorrows. Aim to be clearer, gritter every time.
Friday, April 20, 2012
Live Chat on the Future of Food Writing
If you're catching this early, tune into the live chat on Twitter for an international discussion of the future of food writing. The handle is #futurefoodwriting with Amanda Hesser of Food52 and countless food bloggers, writers and journalists.
Here's a great link with guidelines for asking questions and a list of panelists.
See you there at 11 am Pacific Time, or check in with the Rambling Epicure for a recap.
Here's a great link with guidelines for asking questions and a list of panelists.
See you there at 11 am Pacific Time, or check in with the Rambling Epicure for a recap.
Thursday, April 12, 2012
food52 Love
I am not sure what has taken me so long to join the food52 community. (For you, Pop, it's like Facebook for foodies.)
I've been following Amanda Hesser ever since she inspired me to write a book about staging. She was a fellow trainee in Burgundy only ten years earlier than I, then moved on to write a bestselling book and write for the New York Times (no big deal).
Then a couple days ago, she wrote this article that changed everything for me. It's called "Advice for Future Food Writers," but could apply to any writer, or really any person in any industry, because each business is challenging in its own way. Hesser gives a very honest but encouraging look at writing in a world where all I hear is wild praise, or doom and gloom criticism.
Maybe I lied, and the article didn't change anything for me, if I'm being honest. I wake up every day and want to write, not because I imagine I can ever count on it paying the bills, but because I have to do it. It sure does help to have support from someone who's been in the trenches and can look up and say, "it's a long road, just keep on going." I know this, but always need to hear it. It's a good reminder that we are meant to keep having experiences for material, and mainly to keep writing.
Which would mean keeping fun distractions like social forums down to moderate use.
I've been following Amanda Hesser ever since she inspired me to write a book about staging. She was a fellow trainee in Burgundy only ten years earlier than I, then moved on to write a bestselling book and write for the New York Times (no big deal).
Then a couple days ago, she wrote this article that changed everything for me. It's called "Advice for Future Food Writers," but could apply to any writer, or really any person in any industry, because each business is challenging in its own way. Hesser gives a very honest but encouraging look at writing in a world where all I hear is wild praise, or doom and gloom criticism.
Maybe I lied, and the article didn't change anything for me, if I'm being honest. I wake up every day and want to write, not because I imagine I can ever count on it paying the bills, but because I have to do it. It sure does help to have support from someone who's been in the trenches and can look up and say, "it's a long road, just keep on going." I know this, but always need to hear it. It's a good reminder that we are meant to keep having experiences for material, and mainly to keep writing.
Which would mean keeping fun distractions like social forums down to moderate use.
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