how to survive a zombie attack

The recent flesh-eating incidents in Miami and Maryland may have you wondering. The zombie preparedness kits issued by the CDC may have you questioning. But believe me, Dear Reader, zombies are real*. They are already here. And… they’re coming to get you, Barbara. You may have even had a few run-ins with zombies already and survived those incidents based on nothing but sheer luck. Well, let me tell you, luck isn’t gonna get you to the end of the movie with all your limbs still intact. Know-how will. So, since I’d like to see you on the other side of the closing credits, I thought I’d share these 10 tips for surviving a zombie attack (aka, 10 tips for dealing with the people and situations that suck the life out of you).

1. Learn How to Identify a Zombie

Aka, ‘What You Don’t Know, Might Eat You’. Some folks find it difficult to spot zombies since zombies kinda look like everybody else. But it’s actually pretty simple to identify a zombie once you know how. Zombies move very, very slowly and they stumble and stagger about without any sense of where they’re going. They always seem dazed. Everything that comes out of their mouths is either a foul, disgusting mess or incoherent babble. If you find yourself in the company of someone like this, you might be chopping it up with a zombie. No need to excuse yourself. Just bounce.

1. Don’t Go Where Zombies Go

This can be difficult to adhere to, since zombies can be almost anywhere. But there are certain places that zombies seem to have particular affinities for, such as: places where there’s not a lot of intelligent life around (like graveyards and shopping malls); Dark, smelly places (like graveyards or strip clubs); and places where there are a lot of plump, slow-moving humans to feed on (like crappy Chinese-food buffets and South Florida). Try to stay clear of these places as much as possible.

1. Wear Protective Gear

Even in their decaying state, zombies seem to have pretty strong choppers. They can chomp right through bone, flesh, and organs. A full-body suit of impenetrable armor probably isn’t practical, but you can minimize your risk by protecting your most vulnerable spots from suspected zombies, namely:

• Your head / brain – brains are zombie delicacies, remember?

• Chest/heart – without your heart, you’re useless

• Feet / hands – the two things that will allow you to either escape or fight off a zombie

1. Learn to Use a Weapon

Doesn’t matter if it’s a rifle, a pickaxe, a bow and arrow, or a slingshot. Get skilled at using something to defend yourself against the zombies when you can no longer outrun them. And the # 1 weapon you should learn to use? Your brain. It’s the one thing they’re after and the one thing you’ve got that they don’t.

1. Keep a Light on You

Zombies hate fire. Make sure you always have something on you (or in you) that burns brightly enough to send them scurrying away like roaches.

1. Go to a Deserted Island

Aka, ‘Go to Your Happy Place’. You ever seen a zombie swim? Me either. Find a place in the middle of a vast, deep ocean that the zombies can’t reach.

1. Get a Redneck Friend

If, during your zombie-fighting adventures, you encounter someone who regularly wears a cowboy hat or boots, speaks with a Southern twang, or sounds un-self-conscious saying the word ‘y’all’, stick to that joker like white on rice. A good redneck friend can be just what you need to help you survive in zombie land. They generally know how to make do in the worst of circumstances without letting it get them down; They’ve likely been shooting and killing things since they were knee-high to a Junebug; and they’re pretty much guaranteed to have a kick-ass batch of moonshine one them, which you’re probably gonna need to take the edge off. Just be sure to make sure your redneck buddy isn’t a zombie before you ride off into the sunset together.

redneck-in-zombieland

1. Travel in a Group

It can get lonely in zombie land. So, if you can, find some like-minded non-zombies to keep you company. You’ve got the added benefit of safety in numbers, and you can even share strategies for zombie survival with one another. And remember, if and when the zombies attack, you don’t have to outrun the zombies, you just have to outrun your slowest friend.

1. Be Ruthless

As I mentioned earlier, zombies kinda look like everybody else. In fact, a zombie could be someone you thought you knew. Sure, that re-animated corpse looks like your Great Aunt Thelma, but it’s actually a brain-eating pile of rotting flesh. The zombie apocalypse is no time for being overly sentimental. If Aunt Thelma starts trying to nibble on your brains, don’t get all weepy and start screaming, “Why Aunt Thelma? Why!!??” Do both of you a favor, and put her out of her misery.

1. If All Else Fails, Blend In!

Yes, I know I said you shouldn’t go where zombies go, but in the off chance that you find yourself surrounded by them with no immediate way out, blend in. It’s pretty easy to fake like a zombie. Anybody with half a brain could do it (refer back to #1 if you’re not sure). Just be very careful with this tactic and use it only when you have no other choice. Because the longer you pretend to be a zombie, the more likely you are to end up a zombie.

*Of course, I don’t really believe in zombies. And neither does the CDC, in case you were wondering. But we’ve all encountered people who made you question that belief. You know them. People who drain your energy, people who’d chew you up and spit you out and think nothing of it, or just people who seem to be wandering aimlessly about in life without a thought for you or even for themselves. It helps to have some strategies for dealing with those kinds of people or situations, and I hope this tongue-in-cheek list of tips not only gave you something to laugh at, but also something to think about.

Also – If you’re looking for a little break from zombies, I’m helping to coordinate a ‘get away from it all’ trip next month in the great outdoors. There will be rafting (no zombies in the water), hiking and camping (essential redneck stuff), and of course, a campfire (zombies hate fire). You should check it out.

cheers,

k

photo: Zombie Barbies by niallkennedy, on Flickr

photo: zombie-warning by This is Awkward, on Flickr

amuse bouche: how to live an umami life

Umami, the so-called 5th taste, is described as savory, meaty, mouth-watering. Umami taste sensors are said to be in the center of the palate, surrounded by the other 4 taste sensors for salty, sweet, sour, and bitter.

Which makes me wonder: Maybe the savory life so many of us crave can only be attained by balancing the salty, sweet, sour, and bitter aspects of living?

---

umami life

i am sick of the cold, metallic taste of unwarranted fear in my mouth. i spit it out in favor of a hot-blooded, adrenaline-spiced passion. a flavor that never fails to make my mouth water

cheers,

k

how to celebrate your birthday

Everybody knows somebody who absolutely hates the holidays.

"Oh, I don't celebrate (insert holiday here). It's just made-up, anyway."

"Everything's just gotten so commercial!"

"It's just an excuse for a bunch of drunk crazies to go out and cause mayhem."

No doubt you've heard a similar statement from one of your friends or associates about a holiday they hate.

What probably pisses you off more than having to hear that person go on and on about why they hate said holiday, is the fact that they're usually kinda right.

Most holidays are either:

• such a mishmash of different religions, cultural traditions, hearsay, and poor recordkeeping, that they bear little resemblance to the actual event being celebrated,

(see also: How December 25 became Jesus' birthday)

• a reason for retail establishments to whip you into a frenzy so you feel compelled to spend more,

• or, an excuse for a bunch of drunk crazies to go out and cause mayhem.

So, I've decided that the only true holiday, the only one that you can pretty much guarantee is accurate and as commercial-free as you want it to be, is... your birthday. Actually, your birthday is the only holiday that matters, since without it, those other ones wouldn't really mean much to you, now would they?

Plus, birthdays have one major advantage over other holidays. You call the shots. There are no trite traditions you absolutely have to follow, no obligatory rituals, no excessive spending required. Of course, if you're into those things, that's ok too. It's your birthday.

As I wrap up my personal holiday season, I thought I'd share some of my favorite birthday traditions:

Walking Down Memory Lane

Most of my pictures and mementos spend their lives thrown in a box tucked way back in the closet. Birthdays are a good excuse to get them out, whether just to reminisce or to use as party decor like this:

and this:

A Day Off

It should be considered a sin to work on your birthday. I can only remember one birthday that I spent at work, and I'll never do it again. It's nice to have my entire birthday to spend exactly as I see fit, even if it's just sitting at home and watching some of my favorite movies.

Travel

Travel - especially to some place you've never been before - keeps you young. I like to go to a new place every year. When I step off of the plane into a location I've never visited, I see the world with fresh eyes. I have to get my bearings and learn the language. I taste foods I've never had before and make new friends. All it takes is a birthday trip for me to be a baby all over again. Some of my favorite birthday trips:

Riviera Maya

London

Mom's Birthday Trip to Panama

A House Party

I have many different circles of friends that would probably never intersect on their own. A house party is the perfect excuse to bring them all together in one place (with some music and adult beverages) and watch what happens.

Birthday Games

Nothing beats a good birthday game. Once you've got those different circles of friends at your house with a couple of drinks in them, why not do something with them? Some of may favorite birthday games have been: Birthday Girl Trivia, Battle of the Sexes, and Finish that Line (the hip-hop edition).

Gift Giving

Receiving gifts is always nice, but giving a gift feels just as good, if not better. I'm all for selfish selflessness, so when a friend shared his tradition of giving a gift to someone else on your birthday, I thought it was a tradition worth adopting.

How do you celebrate your personal holiday? Do you have any favorite birthday traditions?

cheers,

k

how to stock your spice rack

top-spice-advice

When people see my rack, the response is usually the same. Eyes bulge. Mouths water. Exclamations ensue.

Wow! That's a lot of spices! Do you really use all of those?

To be honest, I'm a barely competent home cook. I've got no special talent or sophisticated kitchen tools at my disposal. What successes I do achieve in the kitchen, I owe largely to my rack. My spices are the true source of my kitchen witchery. They are the eye of newt and toe of frog that allow me to make the magic happen, so to speak.

And even when I'm not in my kitchen, I use spices. But mostly to pass judgment on others.

Yeah, you read that right.

Whenever I go to someone's home, there are two things I use to get an instant read on who that person is: their bookshelf and their spice rack. In my mind, both are an indication of how willing that person is to experiment (with ideas or flavors) or step outside of their comfort zone.

top-spice-judge

So, to be fair, I thought I should follow the whole 'judge not lest ye be judged' advice, and reveal my own spice rack for your judging pleasure.

Here she goes:

top-spice-organization

Organizing Spices

There are a lot of ways to organize spices all nice and neat-like - but I prefer a method that makes more sense for the way I cook - cultural grouping.

On the bottom shelf are the universal or 'American' spices like: salt, pepper, garlic powder, onion powder, red pepper flakes, and old bay seasoning.

The second shelf holds Latin / Caribbean spices on the left, like: cumin, chili powder, and cilantro. European spices like tarragon, rosemary, marjoram, oregano, and basil are on the right.

The top shelf has Asian spices on the left, including: ginger, szechuan peppercorn, curry powder, and anise; and sweet / baking spices on the right, like: cinnamon, nutmeg, allspice, and cardamom. And in the back are lesser-used spices like: celery seed, dill, and pickling spice.

Of course, since many spices are used in different cultures, my organization method is not a strict cultural classification, but it works for me.

Top 15 Spices Every Kitchen Should Have

Aside from salt and pepper, here are the top 15 spices I think are essential:

1. garlic powder

2. onion powder

3. cumin

4. oregano

5. basil

6. thyme

7. rosemary

8. curry powder

9. cayenne

10. chili powder

11. bay leaf

12. cinnamon

13. nutmeg

14. ginger

15. paprika

For good measure, I'd also suggest:

• marjoram,

• dill,

• dried mustard, and

• celery seed,

  but they're not absolutely essential. As for spices you don't need, I'd say: lemon pepper, cajun spice or blackened seasoning, and seasoned salt. If you have all of the top spices I listed above, you can make your own (click the links for recipes).

Advice on Buying Spices

Stocking your spice rack can be pretty pricey, but only if you buy from major chain grocery stores. My advice is to only buy spices from major retailers in a pinch. To save money, go to an ethnic grocery store or a farmer's market (like Dekalb Farmer's Market here in Atlanta) where you can get the same spices that are often much fresher for a fraction of the cost.

Cooking with Spices

Not sure which spices or flavors go with which foods? This infographic on complementary flavors from Information is Beautiful should help.

cheers,

k

photo: Spice rack by Mags_cat, on Flickr

how to live happily ever after

I saw a funny-but-true statement on the internet the other day. It went:

Question: What’s the difference between a Northern fairy tale and a Southern fairy tale?

A Northern fairy tale begins with, “Once upon a time…”.

A Southern fairy tale begins with “Y’all ain’t gonna believe this sh*t!”

Well, y’all ain’t gonna believe this sh*t, but… I think I’ve discovered the secret. You know, the big one. The one everyone searches to find from the minute they realize that life is a search to find something.

I’ve discovered the secret to living happily ever after.

Ok, ok. So I didn’t really discover it, I just borrowed it from this guy named Kierkegaard. But hey, if Christopher Columbus can say he discovered America….

Wait a minute, Kisha. Who’s this Kierkegaard guy, and what’s he all about?

Oh. Sorry. I’m getting ahead of myself.

soren-kierkegaard

Well, to keep it brief, Soren Kierkegaard was a 19th century Danish philosopher (apparently back in the good ol’ days when philosopher was actually a valid job title). In his book ‘Either / Or’, he explains this idea that one has to progress through 3 stages on the way to becoming one’s true self (aka, living happily ever after).

Here’s my summary:

Aesthetics (Love of Pleasure) – The First Stage

In this stage, one is concerned with maximizing pleasurable sensory experiences. Music, food, drinking, sex, travel, art, poetry, pleasurable memories, and the like. Even the anticipation of pleasure is maximized by someone in this stage. The primary purpose of this pleasure-seeking is to combat boredom. But since pleasure is usually temporary, the person at this stage is constantly pursuing the next pleasure to battle the boredom that always returns.

Ethics (Love of Others) – The Second Stage

At this stage, one is concerned with how his actions affect others. Instead of being driven by self-pleasure or personal gain, the ethical person is driven by pleasing others, adhering to a certain set of social principles, and doing things for the good of society as a whole.  The ethical person is in a constant battle with anxiety – the anxiety of not being good enough, or not being accepted by society.

Religion (Love of God) - The Third Stage

In this stage – which Kierkegaard considered the highest plane – one is concerned with her personal, spiritual quest, or her personal relationship with God above all else. Unfortunately, very few reach this stage because of the distraction of large-scale religion which discourages personal relationship with God, and encourages being ‘falsely religious’ by adhering to one-size-fits-all doctrines. The person at this stage battles the despair of trying to live an authentic, spiritual life in a religious world.

Kierkegaard proposed an either / or approach – that is, you either dedicate your life to love of pleasure, love of others, or love of God. But instead of either / or, why not ‘all of the above’?

You see, living happily ever after means you get to have it all. You don’t have to choose between one way of living or another. It’s your fairy tale. You own everything!

you-own-everything

In my opinion, to live happily ever after you have to find a way to balance all 3 of these loves. Thinking and living in terms of ‘either/or’ will almost certainly lead to a life of excess or imbalance. With the either / or mentality, something will always be lacking, missing, or given up. So, how can you start to move from 'either/or' to 'all of the above'?

The Path to Happily Ever After

Appreciate More – Or, exercise your 'pleasure muscle'. Instead of pursuing or chasing pleasure, derive pleasure from more and more things – even the simplest things. This will likely require a shift in perception, maybe even a slowing down. Instead of rushing through traffic or hurriedly gobbling down a meal, or speeding through your household chores, take time to savor something about every moment you experience. The more you do this, the more you’ll realize that pleasure isn’t something that has to be chased down, it’s something that has to be tuned into.

Give More – Now, I want to be clear here. I’m not necessarily suggesting that you sign up for another committee to save the world or keep going out of your way to be all helpful and savior-ish to everyone you know. On the contrary, I think many people (especially women, since we are often trained to be over-givers) should be more conservative with how much of themselves they’re giving away and who they’re giving it to. What I’m talking about here is giving more of the things that you have – whether they be material things or abstract things. Give more compliments, give away more credit (even if you did the work), give away more ideas, give away more of your belongings. Remember, you own everything, so why should you be so concerned with clinging so tightly to it all?

Meditate More - It takes a tremendous amount of energy to just sit still and shut the hell up. To calm your brain, cancel-out all the inputs and just be in silence (not even in deep thought). If you’ve ever tried meditating, you probably know that even seemingly harmless, little itty-bitty thoughts can quickly balloon into monstrous distractions.

stay-puft-marshmallow-man

By meditating more, you develop the discipline and strength you need to find God or your spiritual center even in the midst of all the distractions that life presents. Imagine More – Or, exercise your 'faith muscle'. Imagining is a way of reminding yourself that everything is possible. Even the seemingly absurd. Many of us SAY that God is the source from which all good things flow or that the universe is abundant and overflowing. But the way we ACT is that God or the universe is judgmental, demanding, and always ready to punish. The reality is YOU’re the one doing the punishing, the demanding, and the judging by believing you’re not worthy of good things, or by not having faith in the idea that almost anything you think of, can happen in real life. Think of it this way, whenever you  present something to God (or the universe, or whatever you choose to call it) the answer is always yes. If you continually present ideas that affirm negative thoughts about you and the world around you, the answer will be, “yes”. Whatever you focus your mind on has a way of materializing. So instead of using your mind to focus on the negative, dedicate time to imagining the best possible things you can, and watch for the “yeses” to roll in.

as-you-wish

cheers, k

readers' comments on health and good living

I really had no idea what kind of response I would get when I shared the story about my health concerns and my personal health manifesto. When experiencing a life event like this, it's easy to think you're the only one who has gone or is going through it. But I was pleasantly surprised, encouraged and occasionally moved to tears by the comments that came from friends, neighbors, and readers of this blog. Not only did these folks send words of support for my journey, many were kind and bold enough to share stories of their own health challenges.

I was so moved by them, that I asked if it would be ok if I shared a few of them with you here.

from Kimberly: "Your story kind of sounds like mine. About a year ago now, I was diagnosed with abnormally high cholesterol which threw me for a loop because there was nothing else going on with me in terms of my vitals. My doc and I went through my diet and came to the conclusion that much of it was attributable to stress (I *really* hated my job). She didn't prescribe meds (first time high cholesterol and too young), but she did ask me to monitor very carefully my diet and get rid of the stress.  To make the story very short, fast forward to January of this year, I decided to change my diet to a plant-based, low-fat diet (essentially vegan).  I never felt unhealthy before, but in these three short months, I know the change has brought about renewed energy and my body now feels really great. Admittedly, I haven't recently had my cholesterol checked, but I know leaving the classroom and changing my diet have worked for the best."

"I know you're highly knowledgable on issues of food, health and related things, but I've found docs such as Esselstyn, Joel Furhman, T. Colin Campbell and others helpful as they all attest to and celebrate a plant-based diet and its power to heal the body of many "food-borne" illnesses (e.g., high cholesterol, hypertension, diabetes, heart disease) naturally. They've been in several documentaries (maybe a little biased) promoting their findings, including the most recent Fork over Knives...."

(sidenote: I watched Forks Over Knives the day after I received Kimberly's message. I agree with her comments, and definitely recommend the film.)

from Melanie: "We are SO in the same space and place!!! I have been in a battle with HBP (high blood pressure) for years and I am determined to win. If you need info or perspective let me know - I am willing to share."

from John: "I recently listened to the old folks talk about the diet they had growing up. Meat but not a lot of it, plenty of veggies, rice, peas, and taters. I have been giving it a try along with some modest exercise, good things have been happening. The point is it works for me, lifestyle changes have to work for you, find activities you like and it won't feel like exercise. Best of luck to you K Solo, and if you want to go on a bike ride sometimes, I have an extra bike."

(sidenote: I am now the proud new owner of a bike - my first since childhood!)

from Rhonda:

This is a wonderful, honest account of your experience. I also have high blood pressure - and take care of it through a lifestyle approach. Best of luck to you in this journey, my friend! You are far too special to leave us anytime soon....

(sidenote: Rhonda and I have been FB friends for a while now. Though she lives in Canada, we've found we have a lot in common via the thoughts and messages we share on FB. I knew Rhonda was in the health/wellness business, but had assumed she was a trainer for serious athletic types only. Boy, was I wrong. Turns out, Rhonda does work with serious athletic types, but she also works with regular ol' folks like me. I asked her to share a little bit about her amazing business, so I could share with you.)

Satori Concepts helps individuals realize a myriad of health and fitness goals using a holistic, lifestyle-based approach. Over recent years, the health industry has become more and more about “thin” than about good health. My organization focuses on a healthy body image, awareness of media messages, and most importantly, what good health “feels/looks” like. Clients follow a health-first path towards the realization of their individual goals – whether that is to become a competitive athlete, or to have more energy to play with their children. We always consider the question, “Will this approach contribute to your overall best physical/emotional/mental fitness?” before all else, which is not always easy in a world that sells us on quick fixes and unrealistic role models. Through the magic of technology, I am able to offer services that reach far beyond my little office/fitness studio here in Calgary, Canada. Clients receive ongoing contact and training with me via methods that accommodate their own identified learning and motivation needs, in addition to receiving daily contact with me in their venue of choice. Additionally, being a client with my organization means that you will experience networking and mentorship with other clients. So much to tell…and we are just getting started.

I highly recommend that you check out the Satori Concepts website and 'Like' Satori Concepts on Facebook - you will not be disappointed!

If you're experiencing a health challenge or are feeling lost or alone in your journey to better health, feel free to share your story as well, or if you're looking for more resources on healthy living and eating, reach out for suggestions. Leave a note in the comments or send an email to: health (at) bonvivantonline (dot) com.

cheers,

k

how to cook with mushroooms - 3 recipes

I find that the mushroom is one of those food items that people either love or hate. Admittedly, mushrooms are a bit… creepy. I mean, after all, a mushroom is technically neither plant, nor mineral, nor vegetable, but a (gulp) fungus. And even though I fall in the ‘love ‘em’ camp, I can’t deny occasionally feeling just a bit weirded out – yet still strangely fascinated – by them. If you fall in the hate ‘em camp, I doubt I can do anything to convince you otherwise, but if you’re teetering somewhere on the edge of either camp, maybe these mushroom facts will sway you.

For the past few months, we’ve been doing Meatless Mondays at my house, and mushrooms have often played a starring role in dishes where we’d normally feature meat. The benefits of using mushrooms as a meat replacement are seemingly endless: they’re cheaper, cook faster, have no cholesterol, very little fat and sodium, and are chock-full of essential nutrients like potassium, selenium, and B vitamins. All of which makes the mushroom quite magical in my eyes.

Here are some of my favorite mushroom recipes:

Mushroom Quinoa Risotto (from Bon Appetit)

In this recipe, portabella and shiitake mushrooms are paired with so-called superfood quinoa (keen-wah) to create a much lighter, healthier version of a traditional risotto. It still has the rich-tasting, heartiness of risotto without the guilt or the lengthy, labor-intensive preparation, which makes it an ideal candidate for a weeknight dinner. You must try this.

Fried Parmesan ‘Shrooms over Tomato Sauce

(inspired by Lunacy Black Market)

One of the dishes I always order from my favorite Atlanta restaurant is roasted mushrooms w/crushed tomato sauce. The savory, umami flavor of the ‘shrooms and the tangy tomato sauce are enough to make my mouth water at the mere mention of the dish. When doing my own home-based version of the dish, I alternate between roasting the ‘shrooms or frying them as detailed below. This is a regular go-to dish for weekday dinners when I want to be in and out of the kitchen in less than 30 minutes.

Ingredients (serves 2-3):

4-5 roma tomatoes, chopped (you could also sub ~20 grape tomatoes)

1-2 cloves of garlic, chopped

1 shallot or small onion, chopped (optional)

Dried basil

Portabella mushrooms, washed, de-gilled and sliced into thick 1”slices (you can also buy them pre-sliced to save time)

1-2 eggs

Bread crumbs

Olive or canola oil

Grated parmesan cheese

For tomato sauce:  Add a swirl of olive oil to a pot. Heat on medium-high. Add chopped garlic and shallots and sauté for 3-4 minutes, being careful not to brown garlic. Add basil and sauté for another minute. Add tomatoes. Cover pot with a lid, lower heat to medium or medium-low and let the mixture simmer rapidly for about 15-20 minutes, or until tomatoes start to break down. Stir occasionally and mash tomatoes so that they meld with the other ingredients. You want to end up with a chunky sauce. Salt and pepper to taste, then remove from heat.

For mushrooms: Beat egg well in a bowl and place mushrooms in bowl. Toss mushrooms well to coat with egg. Place bread crumbs in a small paper or plastic bag. Add egg-coated mushrooms to bag and shake well to coat with breadcrumbs. Add enough oil to pan to cover bottom of – about 2-3 Tbsp – or if you prefer, you can use more oil to deep-fry mushrooms. Heat oil on medium-high. When oil is hot, add mushrooms one at a time, making sure not to overcrowd the pan. Cook until mushrooms are golden brown on one side, then flip and cook until golden brown on the other side. Remove and drain on paper towel. Sprinkle immediately with grated parmesan. Place a few spoonfuls of tomato sauce on a plate and place a few mushrooms on top of sauce. The mushrooms are also really good over a salad of dressed mixed greens, or eaten by themselves.

Mushroom, Goat Cheese, and Arugula Flatbread Pizza

(inspired by Wrecking Bar Brewpub)

Everybody loves pizza. Unfortunately, pizza doesn’t love everybody. Your typical pie is nothing more than a cheese delivery system, and is usually topped with fatty meats and salt-laden sauces, and bottomed with a waistline-wrecking white-flour crust. But it doesn’t have to be that way, I promise. The Wrecking Bar, a delightful little gastropub in Little Five Points, serves a version that features 3 types of mushrooms and a healthy smattering of peppery arugula. Here’s how I replicate the dish at home (or in my office toaster oven).

Ingredients (serves 2-3):

Lavash or other flatbread (preferably whole-wheat)

Goat cheese (a soft, spreadable one)

3-4 of each of the following mushrooms, chopped: oyster, shiitake, portabella or baby portabella

Handful of fresh arugula

Olive oil

Spread goat cheese onto flatbread. Evenly distribute chopped mushrooms over goat cheese, then add arugula on top. Drizzle with olive oil. Place in 400 degree oven for about 5 minutes, until arugula is wilted. Salt and pepper to taste. You could add more flavor by adding roasted garlic, pesto sauce, sundried tomatoes, or fresh herbs (basil, sage, thyme) before the pizza goes into the oven.

I hope these recipes encourage you to experiment with mushrooms. If you’re the really adventurous types – I recommend trying some of the more exotic varieties like porcini, shiitake, oyster, hen of the woods and enoki. The taste of those varieties is much richer and more complex than the more common white button or portabella mushrooms. And if you choose to experiment with magical mushrooms outside of the kitchen, well… that’s totally up to you. ;)

cheers,

k

photo: mushroom by tamaki, on Flickr

Self-Healing: 8 No-Hassle Commitments for Healthier Living

live-well-health-manifesto

Since last year’s personal health discovery, I’ve had fits and starts with making permanent - and hopefully beneficial – changes to my lifestyle. While I’m still not 100% there, I’ve already made several small adjustments and have begun to see noticeable benefits. Those results are encouraging. They’re also evidence that I don’t have to make this ‘reclaiming health’ thing overly complicated. I just need to exercise some common sense and a little bit of commitment. Since I know that I’ll occasionally need a reminder of what it is I should be focusing on, I decided to pen my own personal health manifesto. Wanna hear it? Here it goes….

1. I have to be my own health advocate. A doctor is not an all-knowing source of medical wisdom. He/she is a practitioner. And practitioners of any craft are as much students as they are adepts. I have the responsibility to educate myself on my own body and conditions so that when I meet with the practitioner, I can engage in thoughtful dialogue and Q&A with him or her and challenge (respectfully) the info he/she provides. We are a team. I should not just take what is said or prescribed as Bible truth. I should use that as a launching point for further investigation, so that when I next meet with him / her, we can continue to plot a course to optimal health for me together. If my chosen practitioner is not open to this type of relationship with me, I should choose another.

2. My body is itself a store of wisdom. If I quiet myself and listen, really pay attention to it, I will receive tons of clues about what might be causing dis-ease or imbalance within me. I was gifted with intuition to do this work, and I should make a conscious effort to strengthen this gift by paying attention to outward signs of inner distress or well-being. My skin, hair, nails, weight, emotions, eyes, teeth, gums, bowel movements, and menstrual periods are all readily accessible and easily observable external signs that give me clear clues as to how I am doing inside. I should not ignore these things or think of them as yucky, messy, gross, or inconsequential. I should pay attention and note any significant changes in them. I should seek out tools and reliable educational materials that allow me to accurately interpret what these changes could be saying about my overall health.

3. Diet (i.e., what I put in my body as food, fuel, or sustenance) is of paramount importance. The KISS (Keep It Simple, Stupid) method applies here. The simpler the food, the more beneficial it is to me. The more the food looks like it did in its original state, the better it is for me. If it comes wrapped in plastic, encased in cardboard, Styrofoam, cellophane, aluminum, or glass, it is probably less beneficial than things that don’t. I should avoid those types of food as much as possible, but where I can’t or don’t want to, I should both: be very aware (by reading labels) of what extra / unnecessary / unhealthy ingredients are coming inside that package; and be sure to balance consumption of those foods with other, healthier choices. I will limit my consumption of foods prepared by strangers. It is my belief that the closer my relationship to the preparer of the food, the more likely that food is to be good (or at least not bad) for me. I will prepare my own meals as much as possible. I will plan ahead by stocking my fridge / cabinets / workspace with foods that are good for me, so I am not forced to make bad decisions due to limited options.

4. Movement is essential. Because I am not an athlete and never plan to be, nor am I a supermodel (though I could be… lol!), I refuse to become obsessed with points, pounds, number of reps, number of calories burned, miles logged, etc. My only obsession will be making time daily or at least 4 out of 7 days to get in the movement that I enjoy, that brings me pleasure, and preferably, that causes me to break a sweat. For me, this includes: dancing, gardening, stretching, dancing, swimming, hiking, biking, stretching, dancing, and stretching. Also – sex is exercise. Especially when done with a partner, and especially when done right.

5. Nature is a source of regenerative energy and healing for me. Its cycles mirror my own internal cycles of birth, growth, death, and rebirth. I must dedicate time to interact with nature on a daily basis, whether by combining it with my physical activity (e.g., hiking, gardening, walking), by meditating on some aspect of nature (e.g., a tree, squirrels playing in the yard, a vase of fresh cut flowers), or incorporating nature into or acknowledging it as I go about my daily routines (e.g., taking lunch outside, touching a leaf as I pass, observing the movement of the clouds overhead).

6. My mental diet is as important as my physical diet. The information and ideas I consume have a direct impact on the health of my mind and emotions. I will make conscious decisions about the books and magazines I read, the websites I visit, the TV programs and movies I watch, and the conversations and friendships I enter into and foster. This does not mean that I will only consume info or ideas that I agree with, but that I will limit intake of such info that leaves me feeling distressed, anxious, uneasy, or causes an uptick of negative emotions or associations about myself, others, or the world around me.

7. Vices. I like to stay up late. I like to drink. I occasionally like to smoke. I like to drive over the speed limit. I tend to stress. I recognize that none of these things are beneficial to my health, especially if done to a level of excess or overindulgence. At this point, I don’t think I can or want to eliminate any of these behaviors 100%. I accept the inherent risk I am assuming by not being able to do this, and plan to at least minimize / mitigate that risk in the following ways:

   • If I stay up late (or don’t get enough sleep) one night, I will go to bed early the following night and/or sleep in late the following morning, and/or incorporate a nap the following day or days.

   • I will not drink during the week. If I find myself at a weekday event or occasion where alcohol is a factor, I will opt for my non-alcoholic beverage of choice (grapefruit juice and tonic water).

   • I will try to limit smoking to ‘special occasions’ (e.g., 2-3 times / year). Since I’m especially tempted to smoke either when stressed or when drinking, I will ask myself these 3 questions when the temptation arises: 1) is this worth a new wrinkle? 2) is this worth an increase in blood pressure? 3) is this worth dying for?

   • When I recognize stress in myself, I will either: remove myself from the stressful situation, reframe the situation in a more positive light, or focus on my breathing (i.e., taking several deep breaths until I feel the stress is reduced or eliminated.

8. I will practice self-acceptance and self-forgiveness. Not beating myself up for falling off the wagon or experiencing setbacks, but using such experiences to reflect on what caused the setback and what I need to adjust to get back on track.

Do you have any healthy reminders for yourself? How do you keep yourself on track with your health and wellness goals? cheers, k

photo: 100_2230 by echoesofstars, on Flickr

photo: Reminder... by redwood 1, on Flickr"

wake-up call: how i got real about my health

I don’t deal with sickness well. Whenever I’m called upon to visit an ailing friend or relative, I’m the awkward person in the room. I don’t know where to look or what to say. I just feel uncomfy about the whole business and literally struck dumb.

So you can imagine how I reacted when I went in to one of those urgent care centers for a persistent sore throat almost one year ago today and the doc-in-a-box shared some unexpected news:

"Ms. Solomon, your blood pressure is extremely high."

Me to him: “Really?”

Me to self: “Well, no shit, doc. I just fought Atlanta traffic to get here after a long day of work.”

Him to me: “I don’t mean just a little high. I’m talking stroke-level high.”

Whoa. Now he’s got my attention. Stroke-level high? What the!?

“In fact”, he continued, “If your blood pressure is this high consistently, you’ll be dead by your 45^th birthday.”

Gulp. Gee. Thanks, doc.

After reluctantly letting me leave(he seriously considered sending me to the ER), and reassuring me that the sore throat wasn’t an infection, the doctor advised me to monitor my blood pressure several times over the next week or so, and if it remained elevated, to go see my primary doctor.

I left, stunned. What did this mean? I mean, I’d been stressed at work recently, but… I didn’t think it was this bad. I know high blood pressure doesn’t run in my family, and though I’d put on a few pounds and treated myself out to dinner and drinks fairly regularly, I wasn’t exactly an unhealthy eater. Plus, I’d just visited my GYN 6 months ago and my blood pressure was normal. This guy’s tripping. I just need to meditate, enhance my calm, and everything will be back to normal soon.

Except… it wasn’t. I followed the boxdoc’s advice and checked my blood pressure at a nearby pharmacy a couple of days later. It was high. And when I checked again a couple of days after that, and a couple of days after that, it was still way higher than normal. Like… way.

The boxdoc’s words kept reverberating through my head, ‘Dead by 45.’

Even though I had insolently and defiantly quipped at him when I walked out of the door, “See ya on my 46^th birthday,” I couldn’t deny the simple truth.

I was scared.

Coming to Grips

Over the next few weeks, my emotions were all over the place.

I went from a numbed state of shock: “Why is this happening to me? Is this really happening to me?”

To avoidance: “This isn’t happening. I’ll just not think about it. I mean… I don’t even feel sick.”

To morbid fatalism: “Would it really be so bad to die young and leave a good-looking corpse?”

To finally sucking it up and searching for and visiting a doctor who talked to me, let me cry, reassured me that this wasn’t the end of the world, then scheduled a few diagnostic tests and prescribed some little pills and sent me on my way.

After the tests, which revealed no physiological abnormalities and left me with as many questions as before, I was faced with a daily regimen of pill-taking and a nice stack of medical bills. Both of which pissed me off.

It was then that I confessed to myself that if I to reduce my reliance on pills and avoid even more medical expense in the future, I’d really have to suck it up and take a long, hard look at the factors in my life that had very likely brought me to this point.

Skipping Breakfast

Most mornings, my breakfast routine consisted of a cup of coffee. And on a good day, two cups of coffee. After doing lots of research on the benefits of eating breakfast (namely: improved focus, weight loss, reduced risk of heart disease), I determined that this was one of the first things I’d need to change.

Eating Out

As a self-proclaimed bon vivant, I consider it almost a duty to try new restaurants and cuisines as often as possible. Plus, I write about food. And how can I write about it if I’m not out experiencing it as much as possible? Yet, when I was honest about my food experiences of late, I had to admit they often left me underwhelmed. And in my desire to try the most interesting- or exotic-sounding or most highly acclaimed items on a restaurant’s menu, I was often consuming the worst food they had to offer from a health perspective. And I was doing this multiple days a week. It was time for me to reclaim my meals by re-entering my kitchen.

Too Much Alcohol

I drink. I drink when I’m stressed. When I’m happy. When I have writer’s block. When I celebrate a new gig or the loss of an old one. When I wanna feel sexy. When I wanna appear witty. When I want to calm my nerves after a hard day at work and when I want to be the life of the party on the weekends. And, all of my friends and associates drink too. As with my food interests, I’m always looking for unique or not-so-common cocktails, beers, wines, and liquors to imbibe and share with others. At every event I attend, whether it’s an after-work happy hour, a gallery exhibit or a casual backyard barbecue, alcohol is almost always a central component of the festivities. And my social calendar is often quite full with these types of gatherings and events. I had to find some way to cut back.

Smoking

While I’ve never made a regular habit of smoking, the habit I picked up in college continued to linger, and I’d often find myself lighting up when drinking heavily or when around friends who also smoked. My doctor minced no words when I told her about my occasional smoking habit. Her words, “Oh, no. You don’t smoke anymore.”

Not Enough Exercise

The most movement I got on many days came from a mild morning walk with some neighbor friends of mine. Certainly not enough to get my heart rate up, break a sweat, or lose weight. I’d often spend the rest of the day sitting in front of a computer, often only getting up to take care of biological necessities.

Reliance on Quick Fixes

In the past, when I’ve admitted to being out of balance, say, due to an excess of partying, or a really decadent holiday season, I’ve tried to get back in balance by focusing my energies on the opposite extreme. For example, I’ve used the Master Cleanse (or lemonade diet) to ‘get back on track’ several times. If you’ve never heard of the Master Cleanse, it’s essentially a fast where you consume nothing but a mixture of lemons, water, cayenne pepper, and maple syrup for anywhere from 5-21 days. While it does take a great deal of willpower to do such a fast, and while such fasts are touted for eliminating accumulated toxins from the body, I knew I could no longer rely on quick fixes to provide lasting effects. Proving that I could subsist on spicy lemonade for 5 or more days didn’t change my day-to-day behaviors, my approach to relating to my body, or my discipline to make the right decisions and sacrifices on a consistent basis. I realized that using such binge-and-purge tactics to achieve balance was akin to bouncing up and down repeatedly on a seesaw and assuming the net of the bouncing movements would produce a state of balance. When, in fact, to achieve balance – either on a seesaw or with my health – I would need to find a centered spot that produced the desired effect, then move very little to stay in that space.

Other Conditions

I – like many other women (especially African-American women) have suffered from symptoms of fibroids and estrogen dominance for years. Neither my doctor nor any of the other medical information sources I’ve perused had been able to give me any solid or conclusive guidance on what to do to fix this issue (you may remember a previous post on this topic). Yet, intuitively I felt that there might be some connection between the estrogen dominance and my high blood pressure. At a minimum, I felt that the healthy balance changes I planned to implement could only benefit this condition as well. I also made a note to find ways to deal better with daily stresses both on and off the clock.

At the end of all that reflection, I simplified the changes I needed to make into the following equation:

Current Health + Exercise + Improved Diet + Consistent Effort – Alcohol – Stress = Healthy Balance

It was clear that I had a lot of things that needed working on. And I knew it wasn’t going to be easy. But it was a journey that I was willing to take, and it’s one that I look forward to sharing with you.

cheers,

k Photo: Balancing Act by Digitalnative, on Flickr

Photo: Interest's Conflicts by CarbonNYC, on Flickr

Photo: Seesaw by nzgabriel, on Flickr

how to get sexy with food

 In a recent article on this here blog, I mentioned that eating was one of the few activities that engages all 5 senses at once, and that travel was a close second.

Well Dear Reader, once again, I have something to confess. My Southern demureness (and the fact that my Mom occasionally reads this) kept me from truthfully asserting my real choice for 2nd place in the 'stimulates-all-your-senses' category... Sex.

There. I said it. Sexsexsexsexsexitysex...sex! Have you clicked away yet? Unsubscribed? Fine. Better do it now before we really pass the PG-13 zone (Yes, mom. That includes you.).

So, why the change of mind?

After reading a recent Creative Loafing article on the eroticism of food, I was emboldened by this quote from chef-cum-prophet Paul Luna:

"Sexuality and erotica play essential roles in exploration and self-discovery. These elements seem to be culturally suppressed in Atlanta and Southern culture — at least, overtly."

Well, I'll be.

Not one to be restricted by the often prudish Southern attitudes towards either food or sex, I decided to take Chef Luna's quote as a challenge to overcome my own self-repression and explore - in one fell swoop - the various facets of the food-sex connection. I hope it's as good for you as it was for me.

Erotic Foods

The most commonly cited erotic foods are usually ones that resemble certain parts of the human anatomy, such as: asparagus, bananas, figs, and pomegranates. But you already know about those, so let's indulge in a few lesser-known sensual foods.

Mole (pronounced, mole-ay) - A Mexican sauce that comes in as many varieties as there are sexual positions (well, almost).  When prepared from scratch, it's a labor of love that typically combines rich chocolate with chiles and spices like cumin, and cinnamon. Like most new adventures in bed and out, mole might take some getting used to,  but if you find it's not for you, you can always go back to more tried-and-true tastes.

Peel-and-eat crawfish - The well-known instruction to 'pinch the tail, suck the head' is sexy, albeit in a somewhat juvenile way. But hey, silly can be sexy too. Plus, any eating experiences that requires tearing at food with your hands, getting your fingers all messy and sucking your digits clean can be a real turn-on. Of course, you're not limited to crawfish. Try other peel-and-eat seafood, fresh cut fruit, Moroccan or Ethiopian food, or, for you prudish Southern-folk, barbecue.

Truffles - Truffles have an earthy, mouth-watering flavor, but they can be both hard to find and very pricey. As an alternative to whole truffles, a bit of sprinkled truffle powder or drizzled truffle oil can transform a conservative dish into something downright decadent.

Mango - This one has highly personal significance. I dated a gent once who literally made me blush at his method of consuming every fibrous piece of a whole fresh mango, all the way down to the pit. But even if your mang0-masticating skills aren't as... entertaining, the fruit itself  - with its blushing exterior, brightly colored flesh, and exotic fruity flavor - is enough to titillate.

Sexy Food on Film

Like Water for Chocolate - An enchanting story of two lovers who, for years, can only express their passion for each other through food. Keep an eye out for the making of Mexican mole.

Tampopo - Man, those Japanese are weird. While this film centers around a Japanese housewife on a quest to make the perfect bowl of ramen, the movie is interspersed with several seemingly unrelated food scenes. Of particular interest are scenes of a couple who really enjoy playing with their food. Like, really.

The Cook, The Thief, His Wife and Her Lover - a deliciously dark drama that is at once brutal and beautiful.

Eat, Drink, Man, Woman - A Chinese dad and his three daughters experience life and love with sumptuous family feasts as a constant backdrop.

9 1/2 Weeks - Kim Basinger, a young unscary-looking Micky Rourke, and a refrigerator full of goodies. A classic 'food-play as foreplay' scene.

Oh, and let's not forget the erotic scene from The Matrix:Reloaded in which the Merovingian delivers a sexy slice to an unsuspecting diner (extra points for both Monica Belluci's appearance and her character's name: Persephone).

Food, Sex, and Song

According to an article in Psychology Today, the link between food, sex, and music isn't circumstantial, it's scientific. Here are some sexy food-centric sounds to get you in the mood.

Ungodly Fruit - a sensual, lilting instrumental from Wax Tailor.

The Sensual Woman - Jello makes a notable appearance in this slickly sexy song from the soundtrack of Snatch (warning: some explicit language).

Sweet, Sticky Thing - a classic from the Ohio Players album 'Honey'.

Kelis' Milkshake - Yeah, I did it. So what? You need the Vitamin D.

And for a song that seems to be a song about food that's really about sex but is really about neither, D'angelo's soulful ballad 'Brown Sugar' takes the cake.

You might also want to check out my YouTube playlist: music to cook to - lots of spicy, savory, and sweet sounds for heating things up in the kitchen or any room of the house.

Food Scents that Stimulate

Some food scents are so arousing, you might even call them 'olfactory Viagra'. But these scent-ual smells don't have to be confined to the kitchen. Scented candle, oils, and scrubs are perfect ways to bring the smell of your favorite foods into the boudoir.

Coffee - Even if you don't enjoy drinking this stimulating beverage, the scent of a fresh-brewed pot or freshly ground beans is quite invigorating, even arousing. Maybe that's the reason so many first dates happen at coffee shops? Or maybe it's because coffee and sex have been inexplicably linked since the 16th century. If you really like the scent of coffee, a quick home-made body scrub of ground coffee and olive oil is an easy way to be enveloped by the aroma all day long.

Vanilla - a comforting smell whose soothing, calming effect could ostensibly make your sweetheart more open to your advances. It's also alleged to stimulate the production of the sex hormones testosterone and estrogen.

Japanese Quince - Some historians believe that the apple referred to as 'the forbidden fruit' in the Garden of Eden was actually a quince. Ancient Greek mythology associates the quince with Aphrodite, the goddess of love. While I can't tell you what a quince tastes like, I can tell you what one smells like. Well, kinda. The japanese quince scented products from Seda France are so mouth-wateringly good that they're well worth the price.

cheers, k

title photo:Food is sex by Mr. dale, on Flickr

how to do atlanta - sample food truck fare

Food trucks evoke memories of the state fair for me. Comfortably chilly weather, the loud hum of generator-powered everything, the smell of something savory in the air. On a lovely cool day this past fall, I took leave from my little office and went to sample some Atlanta food truck eats at 12th and Peachtree. Here's a visual recap of the excursion.  

---

cheers,

k

my essential kitchen tools

A practitioner is only as good as the tools he uses to produce his work. Since I fancy myself a kitchen witch, I thought I'd share some of my favorite tools of the craft that help make cooking easier, faster, and more enjoyable.

My Essential Kitchen Tools

1. Non-stick cookware w/matching lids - Non-stick cookware makes cleanup easy, and because of that, my set of non-stick pots and pans are my everyday go-to cooking tools. While it isn't necessary to have a full set (you might even come out better with mix-and-match pieces), it is advised to spend a little extra for quality non-stick cookware that won't chip and peel as soon as you start using them. For the basics, I recommend a large pot (suitable for pasta and soups), a medium-sized saucepan and a large skillet.
2. Rubber spatula - A must-have for cooking on non-stick cookware so you don't damage the non-stick coating.
3. Stainless steel skillet or saucepan - To make a quality sauce, you have to get some caramelization on the bottom of the pan. Same goes for searing meats. This simply cannot be achieved with non-stick cookware. A single 12-inch saute or fry pan should be enough for most kitchens.
4. Metal spatula - A must-have for scraping the caramelized bits (or fond) from the bottom of stainless steel pans. Never, ever use it on non-stick cookware.
5. Baking sheet - I prefer metal baking sheets which help caramelize roasted vegetables and meats. For easier cleanup or non-stick baking, I line the sheet with foil or parchment paper. If you only have one, I'd recommend one with a lip or raised edge to keep food or juices from sliding off into the oven.
6. Rectangular baking dish - Perfect for casseroles and cobblers. 
7. Tongs - Like having a heatproof pair of hands. Ideal for handling items in hot oil or water and for turning meats without piercing the skin and letting precious juices escape.
8. Peeler - Why torture yourself trying to peel fruits and vegetables by hand? A peeler makes quick work of the task.
9. Mandolin - While this isn't an everyday tool, it comes in handy when I need thin, evenly-sliced veggies for salads. Works like a charm when making homemade potato chips.
10. Mini chopper - While I do own a large food processor, I rarely use it because it's so big and I'm not usually chopping huge amounts of food at once. My 4-cup mini-chopper is more practical for finely chopping fresh herbs and veggies when making sauces, salad dressings, salsas, soups and stews.
11. Chinese skimmer - This handy tool is great for removing fried items from oil and for removing pastas (like ravioli, farfalle, etc.) or vegetables from boiling water.
12. Latex gloves - I keep a supply on hand for messy manually-intensive tasks like forming meatballs, and for dealing with raw meats and poultry. Be sure to use the non-powdered variety.
13. Mortar and pestle - Some folks swear by their spice grinder. For me, a good stone mortar and pestle are all I need to grind up a small amount of dried herbs or spices.
14. Wok - Honestly, if I could only have one piece of cookware, it would be a wok. It's versatile enough to use for boiling, stewing, frying, steaming, and even for popping corn. I have 3 in my cabinet, but prefer the hand-hammered steel one to the 2 non-stick ones.
15. 2-3 good knives - Nothing makes prep more enjoyable than a good quality, sharp knife. There's no need to get that variety set that comes in the wooden knife block, since you won't use half of them. An 8-inch chef's knife and 1-2 smaller knives (a 6-inch and/or a paring knife)  are more than adequate for most kitchen tasks. Henckel's or Wusthoff are recommended brands. The quality is well worth the price. You'll have these forever.
16. 2 cutting boards - I recommend at least 2 cutting boards - 1 for raw meats and 1 for veggies and other cutting tasks. Wood or plastic is up to you, but glass cutting boards can dull your knives faster.
17. Knife sharpener - Your knives will get dull over time. To save the hassle of having someone else sharpen them and to protect your investment, get yourself a simple sharpener.
18. Utility scissors - Couldn't spatchcock a chicken without 'em! They also come in handy for clipping fresh herbs.
19. Whisk - How else are you going to whip cream or make stiff peaks out of egg whites? A standard wire balloon whisk should be sufficient.
20. Stick / hand blender - I mostly use mine for making smoothies, but it's a godsend when I need to puree a soup.
21. Wire colander/strainer - A must-have for draining pasta, beans and other items. Can also do double-duty as a sifter.
22. Measuring cups / spoons - I hardly follow exact measurements when cooking my own recipes. But when following someone else's or on the rare occasions when I bake, measuring cups/spoons are absolutely necessary.
23. Parchment paper - As I mentioned before, I don't bake often, but baking cookies and brownies on parchment reduces the risk of burnt-bottom (I mean, unless you're into that) and makes cleanup much, much easier.
24. Aluminum foil - See #5 and #23.
25. Set of kitchen towels - When cooking, my hands are constantly getting dirty and constantly getting rinsed or washed between steps in the cooking process. One of the first things I do before cooking is make sure I've got at least one towel on hand. Most times I tuck it into my back pocket or toss it over my shoulder, so I have easy access to wipe or dry my hands or whip it out for more heavy-duty uses. In a pinch, I also use my kitchen towel to handle hot pans or lids.

What are some of the essential tools in your kitchen?

cheers,

k

photo 1: Auxillary home kitchen tools. by Special*Dark, on Flickr photo 2: Baking Dish 2/14/11 by esimpraim, on Flickr photo 3: mortar & pestle by ani!, on Flickr photo 4: my fancy new measuring cups by knittygurl, on Flickr

amuse bouche: biodegradable

Extreme patriotism / chauvinism /  partisanship = little piles of dirt arguing over which piles of dirt they belong to and which long-since-turned-to-dirt people they believe in.

In the grand scheme of things, does it really matter 'who ya wit'? or 'what set you claimin'?

"By the sweat of your brow you will eat your food until you return to the ground, since from it you were taken; for dust you are and to dust you will return." - Genesis 3:19 (NIV)

cheers, k

photo: Compost making class by Milkwooders, on Flickr

how to make green chicken chili

There's a great brewpub in East Atlanta called The Midway Pub. They've got an amazing selection of craft beers on tap and an even more amazing patio. When I lived in the neighborhood, I'd end up eating or drinking there an average of 3-4 times a month. The vibe of the place is casual, slightly hipster (Okay, okay. Reeeally hipster), and reasonably priced. You know, the sort of place that you might end up at on a chilly winter day, packed into a booth with some really good friends, ordering round after round of intriguing beer selections. On such a day, I found myself in between rounds and in need of some stomach-lining, soul warming fare. Since few things go better with beer than chili, I ordered a cup of Midway Pub's green chicken chili (aka, chili verde). It was so good, that I decided right then and there to master my own version of the dish.

Since then, my green chicken chili has shown up on my own dinner table, at the office, on a cabin trip with friends, and at the neighborhood chili cookoff. Each time, I've gotten very positive reviews about this decidedly different take on traditional red chili. In fact, I now prefer it to traditional red chili.

Chicken Chili Verde (aka, Green Chicken Chili) Recipe

Ingredients:

2-3 lbs Boneless, skinless chicken thighs 

4-5 Poblano peppers

1-2 16oz jars of green tomatillo salsa (aka, salsa verde)

1 12-14 oz jar of corn salsa (or substitute an equal amount of frozen corn or canned creamed corn)

1-2 cans of cannellini (aka, white kidney) beans

1 bunch of cilantro, roughly chopped

5-6 cloves garlic

1 large white onion, roughly chopped

2 bunches of green onion, roughly chopped

1 cup chicken broth

Seasoning mixture: cumin, garlic powder, dried cilantro or oregano, onion powder, black pepper

1 lime, juiced

1 Tbsp olive or canola oil

salt, to taste

Optional Ingredients:

1 can petite diced tomatoes or fresh chopped tomatoes

1 can chipotle peppers in adobo

cornstarch

soft corn tortillas

Kitchen Tools:

Food processor or mini chopper

Large pot

Large bowl

Kitchen shears

Set oven broiler to 500 degrees.

Slice poblanos in half. Remove stem, seeds, and membranes. When oven is to temperature, place poblanos on top rack, skin side up and broil on all sides until skins turn black. Remove peppers and place in a plastic zipper bag. Close bag tightly and let peppers rest/steam for 10-15 minutes.

Chop white onion into rough chunks. Set aside.

Rinse and pat dry chicken thighs, coat liberally with seasoning mixture. Set aside.

Add cilantro, garlic and green onions to food processor and process until the mixture is finely chopped.

Add olive oil to pot and heat on medium. Add half of cilantro mixture and all of white onion to pot. Sprinkle with remaining seasoning mixture and stir to combine. Sweat vegetables for about 5 minutes.

Add chicken, lime juice, and chicken broth to pot. Bring to a gentle boil, and let cook for about 10 minutes or until chicken is just tender. Using tongs or a fork, remove chicken from pot, and place in large bowl to cool.

Turn pot to high and boil remaining broth on high until it reduces by half.

Remove roasted poblanos from bag. Peel and discard blackened skins. Chop poblanos.

Once chicken is cool enough to handle, cut chicken into bite-sized pieces using kitchen shears or shred by hand. Return chicken to pot and reduce heat to medium-low.

Add salsas, remaining cilantro mixture, and chopped poblanos to pot. If you’re using chipotle, add a couple of teaspoons of the adobo sauce to the pot (you can add the chipotle peppers too, depending on how spicy you want the chili). Cover and simmer on medium-low for 20-30 minutes.

In the meantime, drain cannellini beans in a strainer and rinse well with water. Add about a cup of the cannellini beans to food processor and process to a paste. Add beans and bean paste to pot, stir to combine. If you’re using diced tomatoes, add those as well. 

If chili is not as thick as you want it, mix a small amount of cornstarch with hot water in a small bowl and add the mixture slowly to pot, stirring until chili reaches desired consistency. Add salt to taste.

Remove from heat and serve with tortilla chips. Garnish with cilantro, green onions, and/or your favorite shredded cheese. And… a spoon. A really, really big spoon.

Note: If I'm really in the mood, I'll fry my own tortilla chips to go with the chili. They taste so much better than store-bought and are worth the extra effort. To make: Cut corn tortillas into quarters. Heat 1 Tbsp of olive or canola oil in a large skillet on medium-high. Fry cut tortilla for about 1 minute on each side, or until lightly browned. Remove and drain on paper towels. Sprinkle with salt and cumin powder or any remaining seasoning mixture.

cheers,

k

you know you're a bon vivant if....

A little while ago, I mentioned that I would be delving deeper into defining – in my own terms, based on my own observations – what it means to be a bon vivant. Unfortunately, the term bon vivant is one that is not well understood or is often misconstrued to be an individual who puts on airs or enjoys a excessively lavish, high-priced lifestyle.

Of course, I couldn’t disagree more. So in an effort to clear up any confusion, I’ve penned what I hope will be an informative series of clues that will more clearly define what it means to be a bon vivant and help you decide if you are one of that illustrious ilk known as bon vivants.

Let’s get started, shall we? 

You enjoy and actively seek out experiences involving food, drink, and travel

what is a bon vivant

Source: lawsofmodernwoman.tumblr.com via kisha on Pinterest

Bon vivants are sensualists at heart, and anything that stimulates the senses is right up their alley. It’s no surprise that the bon vivant’s greatest passion is food and drink, since dining is one of life’s activities that involves all five senses at once. Travel is generally a close second, since it offers the bon vivant the opportunity for new culinary experiences.  The thorough enjoyment and passionate pursuit of good food, good drink, and good company is a tell-tale sign of a bon vivant.

You like work, but only if you can have fun doing it.

what is a bon vivant.

Living the good life doesn’t usually conjure up images of workday drudgery. So, many bon vivants  will only pursue professions that they truly enjoy. But not every bon vivant has a cool job, nor is everyone with a cool job a bon vivant. Many bon vivants have fairly traditional jobs, but very non-traditional career paths or working schedules. One bon vivant I know literally works to travel, and spends up to 2 months a year away from his high-profile corporate job. Another I know has no job to speak of, and lives modestly (but well) off income from past investments. And yet another bon vivant friend has taken a 2-year-on, 1-year-off approach to employment. She works in her chosen field for about 2 years, then takes every 3rd year to do whatever she likes, whether it be travel, volunteer work, or work on her never-quite-finished novel. [/nextpage]

[nextpage title="Next" ]

You enjoy having money only because it enables your lifestyle

what is a bon vivant

“Money frees you from doing things you dislike. Since I dislike doing nearly everything, money is handy.” - Groucho Marx

For bon vivants, the amount of money they have is secondary to the type of lifestyle they lead. In fact, many bon vivants aren’t anywhere near wealthy, and aren’t driven by financial gain. But since they value high quality experiences, bon vivants usually have the financial means to indulge their tastes. As previously revealed, many bon vivants choose non-traditional jobs to earn money. Some bon vivants were simply born into money. Others, unfortunately, may resort to less scrupulous methods to maintain their lifestyles, including cons, marrying for money, or becoming a ‘kept’ man or woman.

[/nextpage]

[nextpage title="Next" ]

You have an extensive and varied social network

diversity

Bon vivants love to surround themselves with interesting people. Especially those with unusual occupations, intriguing conversations or personality traits that the bon vivant finds entertaining in some way.

[/nextpage]

[nextpage title="Next" ]

You have above average intelligence

above-average-intelligence

Bon vivants tend to not only be well-educated, but also well-learned. They are perpetual students, always seeking to learn new ideas, languages, skills, and concepts. But unlike academicians or scholars, bon vivants often get bored with classroom learning, and prefer to learn by experience. Bon vivants are likely to opt for apprenticeships and self-directed learning to sharpen their intelligence instead of rigorous classroom instruction and advanced degrees.

[/nextpage]

[nextpage title="Next" ]

You're a Jack or Jill of all trades

The bon vivant’s love of novelty inspires him to cultivate many interests and skills, and he’s usually experienced enough in all of them to be dangerous. As a result, bon vivants thrive in careers or professions where they can be generalists or universal adapters versus specializing in one well-defined area of practice.

[/nextpage]

[nextpage title="Next" ]

You’re equally philosophical, spiritual, and religious

jesus-was-a-bonvivant

Because of their unconventional ways of thinking and living, bon vivants aren’t likely to be strictly religious. They may even have their own sense of morality or spirituality that is a hybrid of several religions or philosophical traditions. Yet even professed atheist bon vivants will usually have a strong sense of right and wrong that guides their behavior and is reflected in the behaviors and philosophies of their friends and associates. [/nextpage]

[nextpage title="Next" ]

You tend to overindulge in both work and pleasure, often to the detriment of your health

Bon vivants are known for burning the candle at both ends. Since their work is also their play, they are likely to spend long hours at their profession, with seemingly endless energy for the tasks at hand. Bon vivants put as much energy into their leisure (especially wining and dining) as they do their work. Though this work hard, play harder mentality often earns them the admiration of their associates, it can be quite detrimental to their mental and physical health. The bon vivant’s penchant for packing a lot of living into a short period of time is one reason – I’m sad to say – that many bon vivants throughout history have died relatively young.

"Human happiness and contentment involve so much more than improved material conditions... to say this is not to decry the importance of material alleviations, only to insist that they do not by themselves produce the good life." - John Hewetson

[/nextpage]

[nextpage title="Next" ]

You value high-quality goods, services, and experiences

Bon vivants have high standards of quality, but aren’t necessarily big spenders. A bon vivant will go out of her way for the higher quality item, but isn’t necessarily swayed by the more expensive item.

[/nextpage]

[nextpage title="Next" ]

You are uninhibited (or less inhibited than most) or gregarious

There’s a reason that bon vivants tend to have such a wide and diverse circle of friends. They have no problem striking up conversation with relative strangers. And because of their diverse experiences and education, they’re generally able to find something to talk about with almost anyone. This social self-assuredness makes the bon vivant both fun to have and easy to spot at parties. He’s usually the one enthralling a small group of people with his sparkling wit, a funny story, or a string of well-timed bon mots between sips of his drink. [/nextpage]

[nextpage title="Next" ] >

You are heavily dependent on rewards from others

Since bon vivants are such social creatures, they will often choose professions with higher visibility and influence, even if it means lower pay. More than most, the bon vivant is motivated by people’s appreciation of her and her work. This is why many bon vivants tend to thrive as performers, artists, and politicians. Read Psychology Today's 'Field Guide to the Bon Vivant' for more on this trait.

[/nextpage]

[nextpage title="Next" ]

You’re somewhat irreverent or a button pusher

Three Muses - Odd Bird

Bon vivants are very keen on social graces and will shun those who obviously lack them - as it offends their sensibilities and love of beauty. However, bon vivants enjoy thwarting or challenging conventional ideas, and the bon vivant is often the first to bring up a controversial subject or adopt an unconventional, eyebrow-raising lifestyle. [/nextpage]

[nextpage title="Next" ]

You dress well and/or in a way that expresses your uniqueness

To the bon vivant, image isn’t everything, but it’s pretty damned important. Bon vivants love to express themselves, and their choice of clothing is one of the main ways by which they do it. In other areas of life, bon vivants tend to gloss over the fine points, but when it comes to their clothing, they’re all about the details. Accessories like feathers, hats, scarves, bow ties, rings, and brooches are favorites of the bon vivant, as are unique blends of contemporary and classic styles.

[/nextpage]

[nextpage title="Next" ]

You enjoy life to the fullest

Bon vivants recognize that living a good life doesn’t mean there will be no bad times. In fact, it’s the bad times that make the good times taste even sweeter. Whether they’re down on their luck or riding high, bon vivants find a reason to celebrate life for as long as they live.

"The tragedy of life is not that it ends so soon, but that we wait so long to begin it." - W. M. Lewis "May you live every day of your life." - Jonathan Swift

[/nextpage]

(Photo Journal) How I Ate My Way Though Amsterdam In A Weekend

This year's trip to London included a weekend jaunt to Amsterdam. 2 days in Amsterdam isn't nearly enough time to see all that the city has to offer. But... I did my best. Here's a recap of the weekend in Amsterdam, as told by my belly.

The trip to Amsterdam had been a long one. By the time I reach my room, I'm exhausted and a bit frazzled. The bottle of wine and tasty crackers my host has laid out looks like mannah from heaven to me.

Shortly after I hit the streets of Amsterdam, I've already made a new friend. Frankie, a Surinamese Dutch guy. Frankie introduces me to Romeo - the cook in a Surinamese bar/restaurant in central Amsterdam.

And Romeo introduces me to Surinamese food. I can't identify half of the items on the plate, but I enjoy every bit of it. There's some pickled veggies going on here, along with a spicy sauce and plantains.

I would have asked Romeo more about the food, but I know better than to try to get a guy's attention when football is on. The bar is packed with older gents watching (and loudly yelling at) the evening's soccer match. Frankie, Romeo, and everyone else in the room is enthralled. I am invisible. Which is great. 'Cause nobody needs to witness my assault on this food.

After dinner, Frankie plays tour guide for the next few hours. He walks me around most of central Amsterdam, pointing out street names and points of interest that I need to remember when I'm on my own tomorrow. I pretend like every street name he makes me repeat doesn't sound exactly like the last one.  I sometimes have difficulty understanding Frankie's English because of his accent, but after a while, I tire of asking  him to repeat himself. A little past midnight, my head is spinning from it all. I suggest we stop for coffee. Frankie takes me to a little Middle Eastern eatery with really, really good coffee. I take sips of coffee and stare appreciatively in silence at rotating, shiny meat.

Frankie moves like a hummingbird. I feel lucky I convinced him to stand still long enough for me to get this pic. My friend Regina had previously asked me to take a pic of the Amsterdam Hard Rock Cafe. Two birds.

The next morning, I'm up early to make the most of the day. I was out with Frankie 'til almost 2 am. When I spy this fruit market on my morning walk, the colors are so bright against the overcast Amsterdam sky, I think I must be sleepwalking.

The clerk at the fruit market describes these berries as 'the lovechild of a raspberry and a strawberry'. I cop some. He's right.

By this time, I'd been sightseeing by foot and by boat. Time for a snack.

Lovely people, the Dutch. Can't for the life of me figure out why they (or anyone) would want to do this to their fries. Ech.

That's more like it. Perfectly prepared by a man in a lab coat. I secretly dub him, Professor Fry Guy.

My view of the table top at Pancakes! Amsterdam.

I'd intended to come to Pancakes! Amsterdam for breakfast, but by the time I make it there, it's well after lunch. I decide to skip the more breakfast-y American pancakes and go for a Dutch pancake. It's more of a crepe-style pancake with a choice of sweet or savory toppings. The English version of the Pancakes! Amsterdam website claims that they also have "Glutton free" pancakes available. I wasn't interested.

For my last meal of the weekend, I thought I'd try a rijsttafel - a sort of smorgasbord of Indonesian dishes served with rice.  Not the best plate of food ever. But a decidedly flavorful end to the trip.

proost,

k

how to cure a hangover - top 10 remedies

I'm way too hungover to be writing this post. But since I love you, Dear Reader, I wanted to share 10 of my personal favorite hangover remedies. I'll talk softly.

#1 Water and lots of it

Dehydration is the main culprit of the pain and suffering associated with a hangover. So load up on the H20.

#2 Multivitamins

With a hangover, your body is depleted of necessary vitamins and minerals. A quality multivitamin helps you replenish them.

Note: The best cure for a hangover is prevention. The first two hangover cures in this list are most effective when consumed before or during drinking.

#3 Apple cider vinegar

Excessive alcohol consumption creates an acidic pH in the body. Apple cider vinegar helps create a more alkaline environment. Take a teaspoon or two of apple cider of vinegar in a full glass of water. The taste of the vinegar can also help ease nausea.

#4 Fresh citrus fruit

High water content helps with dehydration. Lots of vitamins help replenish vital nutrients. And the sour taste helps combat nausea. Honestly, almost any fresh fruit would be a great hangover cure, but citrus is my personal favorite.

#5 Beer

If 'hair of the dog' hangover remedies are your thing, I suggest beer. Beer contains more water than other alcoholic beverages, which will prevent you from dehydrating your body any more than you already have. And the numbing effects of alcohol can help with your hangover headache.

#6 Exercise

Increasing your heart rate helps speed the metabolism of alcohol out of your body. Plus, the endorphins provide a much needed natural dose of feelgood.

#7 Beets

Beets are nutrient dense, and antioxidant rich. Plus their mineral-ly taste can help your nausea. And they're Zach Galifianakis' (you know, that bearded guy from The Hangover) hangover cure of choice.

#8 Coffee

The caffeine in coffee constricts blood vessels. This can be a tremendous boon if you're suffering from a raging hangover headache. Unfortunately, coffee also dehydrates your body, so make sure to chase your cuppa with some good ol' H20.

#9 Echinacea

Echinacea is purported to aid in both the removal of toxins from the body and in boosting the immune system. Take echinacea in tea or capsule form.

#10 Acidophilus

Acidophilus (aka, Lactobaccillus Acidophilus) - a strain of 'good bacteria' found in yogurt - helps maintain a healthy pH in your body and speeds the metabolism of alcohol out of your body, which will help you get over that hangover faster. Acidophilus is available in capsule form at most health food stores.

"Did you know that having a hangover is... is not having enough water in your body to run your Krebs cycles? Which is exactly what happens to you when you're dying of thirst. So, dying of thirst would probably feel pretty much like the hangover... that finally bloody kills you."

~ Charles Herman in A Beautiful Mind

cheers,

k

how to say 'cheers' in 50 languages

A long time ago I read somewhere that the toast originated during the Middle Ages. During large banquets hosted by feudal lords and kings, each guest would toast by pouring a little bit of their drink into their neighbor's glass, and by the time the toasting was done, everyone would have what everyone else was having. In a time where hostile takeovers often involved secret poisons, this sort of toast was done to make sure that if there were any poisoners present at the feast, he or she would also get a taste of their own medicine.

Hopefully, Dear Reader, you won't find the need for such paranoid celebratory rituals, but should you happen to find yourself in mixed company, this handy guide from Matador Nights will help you make a proper toast that everyone will understand.

How to Say Cheers in 50 Languages

A-E

Language	Spelling	Phonetic Pronunciation
Afrikaans	Gesondheid	Ge-sund-hate
Albanian	Gëzuar	Geh-zoo-ah
Arabic (Egypt)	فى صحتك: (literally good luck)	Fe sahetek
Armenian (Western)	Կէնաձդ	Genatzt
Azerbaijani	Nuş olsun	Nush ohlsun
Bosnian	Živjeli	Zhee-vi-lee
Bulgarian	Наздраве	Naz-dra-vey
Burmese	Aung myin par say	Au-ng my-in par say
Catalan	Salut	Sah-lut
Chamorro (Guam)	Biba	Bih-bah
Chinese (Mandarin)	干杯 gān bēi	Gan bay
Croatian	Živjeli / Nazdravlje	Zhee-ve-lee / Naz-dra-vlee
Czech	Na zdravi	Naz-drah vi
Danish	Skål	Skoal
Dutch	Proost	Prohst
Estonian	Terviseks	Ter-vih-sex

F-M

Language	Spelling	Phonetic Pronunciation
Filipino/Tagalog	Mabuhay	Mah-boo-hay
Finnish	Kippis	Kip-piss
French	Santé / A la votre	Sahn-tay / Ah la vo-tre
Galician	Salud	Saw-lood
German	Prost / Zum wohl	Prohst / Tsum vohl
Greek	ΥΓΕΙΑ	Yamas
Hawaiian	Å’kålè ma’luna	Okole maluna
Hebrew	לחיים	L’chaim
Hungarian	Egészségedre (to your health) / Fenékig (until the bottom of the glass)	Egg-esh ay-ged-reh / Fehn-eh-keg
Icelandic	Skál	Sk-owl
Irish Gaelic	Sláinte	Slawn-cha
Italian	Salute / Cin cin	Saw-lutay / Chin chin
Japanese	乾杯 Kanpai (Dry the glass)	Kan-pie
Korean	건배	Gun bae
Latvian	Priekā / Prosit	Pree-eh-ka / Proh-sit
Lithuanian	į sveikatą	Ee sweh-kata
Macedonian	На здравје	Na zdravye
Mongolian	Эрүүл мэндийн төлөө / Tulgatsgaaya	ErUHl mehdiin toloo / Tul-gats-gAH-ya

N-Z

Language	Spelling	Phonetic Pronunciation
Norwegian	Skål	Skawl
Polish	Na zdrowie	Naz-droh-vee-ay
Portuguese	Saúde	Saw-OO-de
Romanian	Noroc / Sanatate	No-rock / Sahn-atate
Russian	Будем здоровы/ На здоровье	Budem zdorovi/ Na zdorovie
Serbian	živeli	Zhee-ve-lee
Slovak	Na zdravie	Naz-drah-vee-ay
Slovenian	Na zdravje (literally on health)	Naz-drah-vee
Spanish	Salud	Sah-lud
Swedish	Skål	Skawl
Thai	Chok dee	Chok dee
Turkish	Şerefe	Sher-i-feh
Ukranian	будьмо	Boodmo
Vietnamese	Dô / Vô / Một hai ba, yo (one, two, three, yo)	Jou / / Dzo Moat hi bah, yo
Welsh	Iechyd da	Yeh-chid dah
Yiddish	Sei gesund	Say geh-sund

cheers,

k photo: Cheers! by melalouise, on Flickr

work is play – what I learned from kickball

When I get the opportunity to work with larger, corporate clients I often hesitate, even cringe. My main reason for deciding to pursue a non-traditional career was because most corporate cultures are just too dysfunctional for my tastes. Bad behavior, internal politics, and power plays are often rampant in corporate environments, and no matter how long I usually succeed in avoiding them, I eventually either get pulled into them or fed up with them. Besides, I have my health to consider. Even though corporate gigs tend to pay well and offer more perqs, what good is it if I’m increasing my stress and blood pressure in the process? In short, I’m not dying to work.

Which is why I’ve (at least for now) decided to work as an independent contractor (aka, freelancer). As an independent, I’m essentially a company of one, so any dysfunction is all my own. I can deal with that. But the downside is that as a freelancer, I often work alone. In my home office. With no one else for company other than the voices in my head. As entertaining as those voices are, the truth is I like working with other people. Especially if they’re smart and talented. There’s something very motivating, inspiring, and well… fun about working on a common objective with people who have the talent and the drive to make it happen with you. I guess you could say, I like working with people who take their work seriously but don’t take themselves seriously.

That’s the basis of my primary philosophy about work: ‘work is play’.

I tend to view work very similar to the way I viewed recess in elementary and middle school. Back then, the playground game of choice for me and my classmates was kickball. We’d play every day without fail. It was less a game, and more like a recurring chapter in the ongoing daily saga of our pre-teen lives. Two people would be appointed team captains, and the captains would choose teams, making sure each team had a couple of really good kickers, a pitcher, at least 1 person with a good throwing arm, and some really, really fast runners. Once the teams were decided, the rules of play were agreed to – no bunting; you have to tag somebody out, not hit them with the ball; the foul zone was between the edge of the pavement and the monkey bars. Eventually, play would begin. Each game had its high points and low points, conflicts and petty arguments. There would be hilarious moments when something ridiculously funny would happen, and when recess ended, we’d recount the game’s highlights long after that day’s winner and loser had been decided.

Reflecting on those playground sessions has helped me realize some important facts about work and working that I consider fundamental principles of my ‘work is play’ philosophy. Namely:

The best teams have a diverse mix of people. If everyone on the team were the same type of player, it wouldn’t be much of a team. The teams that I’ve had the most fun with and learned the most from were those that were made up of people with backgrounds, cultures, and interests quite different from my own. Besides, it makes water cooler conversations a treat, to say the least.

Be clear about the rules can you live with / without. In kickball, some of the rules were standard for the game itself, others evolved as we played the game repeatedly. It’s only by playing a few games that you get a feel for which rules you prefer and which ones you absolutely have to have. I tend to prefer working in situations where the rules of play aren’t as rigid as most. Flexible work hours, casual attire, a short commute – these are some ‘rules’ I prefer, but aren’t absolute deal-breakers. But frequent travel, lack of autonomy, and weekends in the office are work rules that just don’t work for me.

It’s just a game. Play stops being fun when games are taken too seriously. The game is a part of life. It isn’t life itself. You are not a great person because you are a great kickball player, anymore than you are a great person because you are a high-level executive. The position you hold in the game is not the source of your power or strength or worth. It is the qualities and traits that you bring to the position. If and when the game ends, you will still possess the qualities and traits that make you who you are. In short, the game should neither consume nor define you.

The game can go on without you. You don’t always have to be in the game. I remember a period during middle school when, instead of playing during recess, I would sit by myself and read or write in my journal. This went on for months. Then one day, I decided I’d had enough and went back to play. Not much had changed with the game since the last time I’d played, and I returned to the daily routine as if I’d never left. It’s okay to sit out a few rounds, if you need and want to. Take time away from the game to do something for yourself, with yourself, or by yourself – especially if it’s something that will make you a better player when you return to the team. Not only can the game go on without you, but you can go on without the game.

After-game reflection is almost as important as the game itself. Conflict was an inevitable part of almost every playground kickball game. Occasionally, tempers would flare so high that there would still be tension after recess was over. Fortunately, the class immediately following recess was one in which our teacher would take time to help us work through any unresolved issues. Because our class was so small and close-knit, it was important that our relationships remained intact. Our teacher (a truly wise woman), gently forced us to reflect on our own behavior and that of our classmates, so we could grow in our understanding of each other, and ultimately go back to play another day. Taking time to reflect after every job or project is essential. It gives me the chance to assess how well I performed, what I might do differently next time, and what lessons I learned from any conflicts or issues that arose during play. After-game reflection is the #1 way to get better each time you play.

When I think back on those childhood kickball games, I realize that all of those playground maneuverings, all of the wins and the losses, and the occasional accidental injuries were teaching us how to work together, how to navigate relationships, and how to achieve a common goal with a group of not-so-common people. For me, work serves the same purpose – it’s the ‘playground’ where I show up to contribute my talents, to learn something, and to have fun in the process.

Once you’re able to approach your work with the mindset of play, you open up the potential for some serious learning experiences, simply by not taking everything so seriously. In work as on the playground, you have the ultimate say in what game you’re playing and what rules you play by.

cheers, k photo: At the Park by Bob B. Brown, on Flickr photo: School Playground Rules by jem, on Flickr photo:Locker Room by katerha, on Flickr

quiche recipes using holiday leftovers

Part of my holiday ritual is to visit close friends after I’ve had dinner with my own family. It’s a time for me to catch up with my non-related loved ones. It’s also a great opportunity for me to sample holiday dishes from other families whose traditions and flavors may be just a bit different from my own. Invariably, by the time I’ve finished my rounds, I’ve got more than one to-go plate piled high with Christmas dinner staples like ham, turkey, and cornbread dressing (Note: I’m Southern. We don’t do stuffing). This year, instead of letting those leftovers go to waste in the fridge, I decided I’d whip up a few quiches with what I scavenged from the multiple Christmas dinners that I dropped in on.

With a little help from some ingredients I already had on hand, I was able to make 3 different quiches. I strongly recommend you try at least one to make use of your own Christmas leftovers.

Ingredients:

2-3 cups of leftover cornbread dressing or stuffing OR 2-3 prepared pie crusts

12 large eggs

2 cups of half and half, heavy cream or condensed milk

1 tsp of nutmeg

1 tsp of cayenne pepper

salt and black pepper to taste

2 cups of shredded cheese (I had remnants of cheddar,

mozzarella, and jack in the fridge)

leftover turkey and/or ham, diced

1-2 cups broccoli, chopped

1/3 to ½ cup of sun dried tomatoes, chopped

1-1 ½ cups baby portobella mushrooms, chopped

2-3 cloves garlic, minced

½ medium onion, diced

large handful of spinach leaves

1 Tbsp olive oil

Preheat oven to 400 degrees. If using dressing, press dressing into bottom and sides of a tart pan or pie tin. If using pie crust, roll out pie crust into pan or tin. Place pan into oven and bake for 15-20 minutes or until pie crust or stuffing is golden brown. When finished baking, let rest for 5-10 minutes, then lower oven to 375 degrees.

While crust is baking, prepare egg base for quiches by mixing eggs and cream or milk together in a large bowl. Add cayenne, nutmeg, salt and pepper. Stir to combine.

Heat olive oil in a skillet on medium high. Add garlic and onions and sauté for 3-4 minutes. Add broccoli and cook for another 3-4 minutes. Add half of mushrooms, then spinach, and cook until spinach is wilted. Drain any liquid from the pan.

Turkey and Dressing Quiche:

Add chopped turkey, sun dried tomatoes, and other half of mushrooms to cooled crust. Top with about ½ cup of shredded cheese. Fill crust about ¾ of the way with egg mixture. Bake in 375 degree oven for 25-30 minutes or until firm with a slight jiggle in the center.

Broccoli, Mushroom, Spinach Quiche

Add cooked broccoli mixture to cooled crust. Top with about ½ cup of shredded cheese. Fill crust about ¾ of the way with egg mixture. Bake in 375 degree oven for 25-30 minutes or until firm with a slight jiggle in the center.

Ham + Broccoli, Mushroom, Spinach Quiche

Same as above, but add chopped, leftover holiday ham along with cooked broccoli mixture.

cheers,

k