• About

fivenineteen

~ My eclectic musings on reality…

fivenineteen

Tag Archives: passion

Turning the Page

03 Sunday Jun 2012

Posted by fivenineteen in Uncategorized

≈ 2 Comments

Tags

adventure, cherish, confidante, food, friendship, gifts, moving, odyssey, passion, travel, trust

It’s late Sunday afternoon and I’m sitting here reflecting back upon the amazing bookends of this weekend.  A Goodbye on Friday and a Welcome Back today.  Dear friends of mine going on or returning from odysseys.  So much to think about.

D’s pulling up stakes and moving to Austin, TX this week.  A few friends got together at Grand Cru, a wine bar in Bellevue, WA for happy hour, munchies and celebrating her new career chapter.  Every time I go – which is I think all of 2 or 3 times actually – the ambiance and vibe is very warm and relaxed, not pretentious.  LOVE that.  And Friday it was time to toast D and wish her well on her new job and move.  She’s been pursuing this position for quite some time, and the interview process has been exhaustive.  But every time she’d tell me how it was going I just knew.  I just knew she’d get it.  It just felt like and seemed like the Universe would make it happen.  And SHE would make it happen – both with hard work and with the unique combination of passion and effortlessness that it’s just going to happen as it’s supposed to.  Sometimes you just know.

I’ve only known D a few months now – we got acquainted last October in one of my more random weekend encounters in recent memory.  The story is here.  I know there are no accidents in life.  D’s been such a treasured friend – one of my newest – and it’s the type of friendship that while it’s new there is a deep, intuitive understanding of one another.  Sometimes you just resonate with certain people.  What a gift that is.  D’s been such a joy and inspiration.  Selfishly it’s hard to say goodbye as she gets ready to move halfway across the country.  But I couldn’t be happier for her.  She deserves every happiness.  She and Austin will get along amazingly.

And today I met up with P for a fantastic late lunch.  The kind where “all of a sudden” it’s 3:00 after enjoying great food and company.  We went to Desert Fire, a southwest-style restaurant in Redmond Town Center.  It’s funny how I hardly ever shop there (or eat out there, maybe once or twice a year at most, even though it’s not far from where I live or work).  And then I remember why…oh yeah…an ex-boyfriend worked in one of the stores there.  OK, that relationship’s been kaput for 5 years now, but I guess old habits prevail.   I savored the fish tacos and a few glasses of good old plain iced tea.

P’s just returned from an incredible 3-week journey to Alaska… traveling both by the Alaska Marine Highway (a ferry system) and driving with her two beloved dogs.  This trip was not only to visit family, but to experience the incredible beauty and ruggedness of Alaska for herself.  And take a well-deserved vacation.

Tangent time:  P and I worked together very briefly about 5 years ago.  And “worked together” is probably a bit of a stretch.  We were at the same company, in somewhat similar roles but in very different business units which did not have a lot of overlap.  My entire business unit got downsized within a year of me coming on board; P meanwhile remains a seasoned veteran.  I remember as a newbie there scratching my head and wondering how to connect with others in the company who had a similar job title as I.  I scrubbed the company directory and just started emailing people, introducing myself.  And so that was how I met P.  P is one of those rare types where we’ve stayed in contact far longer than anytime we were at the same company together.  And I’m so glad to have her as a friend. 

So back on track here…P’s blog documents much of this trip in both her stories and her photography.  [It’s a great resource for travel planning and preparation too, by the way and for many travel destinations beyond Alaska].   And the additional stories she shared today at lunch reflecting upon the trip and how she feels reflecting back upon the whole experience, well, I just listened joyously, wide-eyed and soaked it all in.  It’s a privilege to know P, to be her friend and her confidante as she thinks about her own journey ahead and shares her dreams, struggles, hopes and passions.  What’s next, where to live, career, successes, joys and ups and down.  LIFE, really.  It’s such an honor when someone opens up about so much to you, don’t you think?  Really, it’s a gift to be cherished.

So here are two great friends of mine, turning two very big (and different) pages in their lives.  What does it mean?  What’s going to happen?  The answers to these questions are unknown, but I DO know everything will unfold in their favor.

I feel so blessed today…to have the friendship of such incredible women in my life.  The gift of time together with great friends, great food and great conversation…THIS is the trio of joys that strums my strings. 

And I’m so happy to have experienced this TWICE in one weekend.  Cheers!

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
Like Loading...

..but I didn’t WANT to use the blender…

02 Saturday Jun 2012

Posted by fivenineteen in Uncategorized

≈ 1 Comment

Tags

blender, cooking, flavors, food, lazy, passion, preparation, soup, spices

…or perhaps we could call this post “Soup Bender weekend #2:  the extended dance remix.”

I broke one of my hardfast rules about cooking – ALWAYS read a recipe through thoroughly – every single word – before you start the prep work.  Even before you start grocery shopping for ingredients.  Somehow in skimming through this latest intriguing soup recipe, I’d missed a casual yet crucial phrase in the final steps while the cooking was already well underway.  “…transfer to a blender…”

Um, OK.  The last two soups I made did not require blending/pureeing at the final step, and I’d made a bad assumption this one wouldn’t either given it’s from the same cookbook.  So I’d planned to just make this recipe un-pureed (is that a word) and keep it chunky-style, which is just as flavorful, though a far different texture.  (And yeah, I felt lazy too).  Good news that the vegetables did NOT get too mushy…my alternative turned out great.

Crema de Cangrejo (Crabmeat soup) – Serves 6

  • 1 T olive oil
  • 1 small onion, chopped (about 1/2 C)
  • 1/2 C chopped carrots
  • 1/2 C peeled and diced (1/4″) all-purpose potatoes
  • 1 celery stalk, chopped
  • 1 T minced fresh cilantro leaves
  • 1 T minced fresh parsley leaves
  • 1 tsp dry mustard
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 2 tsp chicken bouillon granules
  • 4 C hot water
  • 6 oz fresh or canned good-quality crabmeat, undrained but picked over for shells and cartilage
  • 1 T fresh lemon juice
  • 1/2 C whipping cream (optional)
  • Cayenne pepper or sweet paprika for garnish

Heat the oil in a 4-quart saucepan over low heat.  Add the onion and cook, stirring, until softened, about 3 minutes.  Add the garlic, carrots, potatoes, celery, cilantro and parsley and cook, stirring, for a couple of minutes.  Add the mustard, white pepper, salt, bouillon and water.  Bring to a boil, reduce the heat to low and simmer for 15 minutes.  Add the crabmeat and cook for 5 minutes.

Remove from heat.  Let cool for a few minutes, transfer to a blender, and process until smooth.  Return to the saucepan, bring back to a boil, and taste for salt and white pepper.  Stir in the lemon juice and cream (if using), keeping the soup on the burner just long enough to heat through.

Serve in soup cups, sprinkled with cayenne.

Fivenineteen notes:  dry mustard is like a mustard powder.  You can find it in the spice section of most grocery stores.  Do NOT try to substitute regular, creamy mustard or mustard seeds.  It’s not the same and won’t work.  I also chopped up a whole, small potato and a whole, small yellow onion.  It might have been more than the recipe called for, but it turned out great.

Crabmeat:  another sticker-shock moment, although not surprising.  Fresh Dungeness crabmeat was US$29.99 per pound at the grocery store.  Compare that to whole, fresh Dungeness crabs at $8.99 per pound, plus all the cracking, cleaning and scraping/steaming I’d need to do with them…I splurged on a half pound of the prepped, shredded crabmeat.  Which is delicious, by the way.

I was a bit surprised to see a recipe with crab in a South American cookbook for some reason.  But the author, Maria Baez Kijac, explains everything wonderfully in her preface to this recipe:  “In South America, there are a variety of cream soups that don’t necessarily have cream – they owe their creaminess to being pureed.  This crabmeat soup is perfect without cream, but for cream lovers like me, adding a bit of whipping cream just makes the soup taste better.  Sometimes I serve the cream in a separate bowl, so that guests can take a tablespoon to the soup, if they so desire.  Though expensive, crab is found in abundance along the Pacific coast of South America, including Ecuador, where this recipe comes from.”

Yet another fantastic soup meal, with leftovers to savor!  Enjoy!

From The South American Table,  by Maria Baez Kijac

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
Like Loading...

A (Memorial) Soup Bender Weekend! Learning About Quinoa…

28 Monday May 2012

Posted by fivenineteen in Uncategorized

≈ 1 Comment

Tags

cookbook, cooking, flavor, food, passion, quinoa, soup, South America, spices, vegetarian

After yesterday’s amazing discovery of a Chilean fish soup I woke up today excited.  And motivated.  Grinning.  Sure it was (is) a sleepy, relaxed Memorial Day, but I felt compelled to do more soup cooking…and to uncover more treasures in this marvelous cookbook – The South American Table!

What did I have to lose?  The leftover fish soup was slowly getting devoured…I had two bowls of it last night (grin) and will likely have another tonight as well.  So deliciously satisfying…without that bloated feeling of “oh man, I ate WAY too much.”

I thought it would be fun to try a vegetarian soup from this cookbook.  While I’m not a vegetarian, I don’t eat meat every day – I just don’t think it’s necessary to do so.  I love trying different alternatives, although I tend to lapse into a pasta-and-pesto dinner habit when I’m not eating meat or too lazy to cook some.

I raved about this cookbook in my last post; there are 450 recipes – 26 of which are soups…and 9 of those are meatless (sopas sin carne)!  Wow!  I definitely have the gazpacho on my list for when the weather gets warmer.   Today this one stole my heart (and my taste buds) and was educational as well.  And, in my typical fashion, another driver to try out a new recipe is to use up something in my pantry or fridge that needs using up!  In this case it was eggs, milk and quinoa.

[Side note:  my version was not truly vegetarian as I opted to use chicken stock, but you can also substitute water or vegetable stock if you prefer]

Chupe de Quinua (Quinoa chowder).  Serves 4 

  • 2 T butter or olive oil
  • 1 medium-sized onion, finely chopped (about 1 Cup)
  • 2 cloves garlic, mashed into a paste with 1 tsp salt and 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp red pepper flakes (optional)
  • 4 C boiling water or chicken or vegetable broth
  • 2 C cooked quinoa
  • 1 lb potatoes, peeled and cut into 1″ cubes
  • 1 C milk
  • 1 C fresh or frozen corn kernels
  • 1/2 C fresh or frozen peas, or shelled fava beans, blanched and peeled
  • 4 oz cheddar cheese, shredded
  • 2 large eggs, slightly beaten
  • minced fresh mint and cilantro leaves, for garnish
  • 1 ripe but firm Hass avocado (optional), peeled, pitted and diced 1/4″ thick for garnish

In a heavy 4-quart saucepan, melt the butter over low heat.  Add the onion and cook, stirring occasionally, for 10 minutes, without letting it color.  Stir in the garlic paste, cumin, paprika and red pepper flakes (if using) and cook for 1 minute.  Add the water (or stock), quinoa and potatoes and simmer, partially covered, until the potatoes are tender, about 15 minutes.  Add the milk, corn and peas and simmer 5 minutes.  Add the cheese and eggs and cook, stirring constantly, until the cheese is melted and the eggs have set.

Serve hot, garnished with the mint and cilantro leaves and avocado, if using.

Fivenineteen notes:  Here’s the author’s delightful introduction to this recipe (she does this for each and every one…love it!)  ” Chowders are everyday items on the tables of the Andean Peoples.  These chowders can be as simple as a combination of squash, wheat or quinoa with potatoes, or they may also include meat or fish.  In Bolivia, beef or lamb is used as well as the dried potatoes called chuno or tunta. The basic seasoning is fairly standard in all the Andean countries, except that in Peru and Bolivia hot ground peppers are added to the sofrito.  (Sofrito is the universal South American seasoning. Its base is always onion, but can include, as it does here, garlic, hot peppers and other flavor elements.)  This is a GREAT soup for vegetarians.”

One of the challenges with this soup was timing.  I noticed that the recipe called for adding stock (or water) already boiling to the ingredients as they cooked, rather than adding it cold and bringing it to a boil.  In the interest of being efficient with time (and the number of pots to wash after cooking) I opted to cook the quinoa first, start the soup cooking in a separate pot and then wash the quinoa pan and boil the stock in it and let the quinoa drain in a colander in the sink.  Voila, only two pots to wash.

The flavors of this chowder were a lot milder than I expected.  Maybe it’s just my preference for spicier soups.  Then I realized I’d made about 50% more quinoa than the recipe called for – too funny!  I’d cooked 1 C dried quinoa, thinking it would make about 2 cups total and neglected to use a measuring cup – yikes.  Turns out 1 C dried quinoa is a little over 3 cups when it’s cooked.

Not to worry, as I’ll definitely add more spices to each serving as I savor the leftovers…it’s a lot easier to add more than try to “water down” a too-spicy meal.

Enjoy!

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
Like Loading...

The World in a Bowl…or the Joy of Soup

27 Sunday May 2012

Posted by fivenineteen in Uncategorized

≈ 5 Comments

Tags

Chile, chowder, cookbook, cooking, ingredients, joy, memories, passion, soup, South America, spices

I’ve been in deep, gooey love with soup since, well, as long as I can remember.  Back in the day as a kid my Mom served up good ol’ Campbell’s canned soup for lunch quite a bit – chicken noodle, tomato, split pea – and I braved those awful MSG-laden headaches in the aftermath every time.

And I have wonderful memories of digging razor clams with my family at our summer house on the Long Beach peninsula (in Ocean Park, WA).  Mom and Grandma would make clam chowder from scratch…and those clams couldn’t have been any fresher!  I remember putting buckets and buckets of clams down in the beach house basement, covered in cold salt water.  The clams would “clean” themselves (meaning, get rid of a lot of the sand and debris on their own), saving a little time when it came to make the chowder.  I devoured bowls of it I’m sure.  I can still taste it as I write today.  [Side note:  a sign of a great clam chowder is one that’s heavy on the clams, not the ‘filler’ stuff like potatoes.]

Every once in awhile Mom would whip up a huge pot of Cioppino or Bouillabaisse.  I’d come home to those heavenly scents of seafoods and spices simmering joyously in the kitchen…such a luxurious treat! 

Today, cooking soup from scratch is one of my passions.  Save for a few very heavy stew-like soups, I love making hot soup year ’round.  Sure, a nice, cool gazpacho (with a tiny touch of hot sauce) is a perfect, light dinner in warm weather, but hot, spicy soup – interestingly enough – helps me cool down when the temperatures climb.  We don’t have to worry too much about super hot weather in the Seattle area actually.  And I guess what you consider to be “hot weather” is all relative.

It was time to blow the dust off a cookbook I have not used in quite some time, and as I stared at the row of cookbooks on my kitchen counter, this one jumped right out in a ‘pick me, pick me’ fashion:  The South American Table, by Maria Baez Kijac.  This is much, much more than a cookbook.  It’s pretty much a short history of the continent – its mind-blowing diversity of climate and cultures.  And if you’re a geography buff like I am, the introductory chapters of this book will sing to you.

The continent is far larger and more diverse than many of us might imagine.  As Kijac explains, “…it is also farther east than most think – the west coast of South America actually lies almost due south of the U.S. East Coast.  Chile’s Atacama Desert is one of the driest places on earth, with some parts going as long as 20 years without rain.  On the other hand, Choco, in western Colombia, has some of the world’s wettest weather.  Patagonia, in southern Argentina, has glaciers and snowy, wind-swept peaks, while the Amazon region is famous for its lush, tropical rain forest.  The Andes, one of the planet’s great mountain ranges, are mostly volcanic.”

From the northern regions on the Caribbean sea, to the far south along the icy waters surrounding Antarctica, the diversity of this continent is astonishing!  And this has tremendous impact upon plants, animals, civilizations and cuisine in every region. 

As you might imagine, it was hard to pick just one new recipe to try.  There are 26 recipes in just the soup section alone!  I hit the jackpot with this one…Caldillo de Congrio a la Neruda (Neruda’s Fish soup).

Serves 6 to 8 (requires some pre-preparation and marinating)

  • 2 pounds Chilean congrio filets (1 1/2 – 2″ thick) or other firm white-fleshed fish such as Chilean sea bass, red snapper or halibut
  • Juice of one lemon
  • Salt and freshly ground black pepper to taste
  • 2 T olive oil
  • 2 medium-sized onions, thinly sliced (about 2 cups)
  • 1 tsp sweet paprika
  • 3 cloves garlic, mashed into a paste with 1/2 tsp salt and 1/2 tsp freshly ground black pepper
  • 2 small carrots, thinly sliced on the diagonal
  • 1 4 oz jar pimento strips, drained
  • 1 T chicken bouillon granules
  • 1 bay leaf
  • Pinch of sugar
  • 1 tsp dried marjoram
  • 1/4 tsp hot pepper sauce or cayenne pepper
  • 1 16 oz can pear-shaped tomatoes, drained and chopped
  • 1 C dry white wine or dry sherry
  • 3 C water
  • 1 C milk
  • 6 medium-sized all-purpose potatoes, peeled, quartered and cooked in water to cover until tender, and drained
  • 1 lb large shrimp, peeled and deveined
  • 1/2 C whipping cream (optional)
  • 1/4 C minced fresh parsley leaves for garnish
  • 1/4 C finely chopped scallions (white part and 1″ of green) for garnish

Cut the fish filets into 2 to 3″ pieces.  Sprinkle with the lemon juice and salt and pepper to taste, cover with plastic wrap and refrigerate until needed. 

Heat the olive oil in a Dutch oven or large casserole over low heat.  Add the onions and paprika, cover and cook, stirring occasionally, until soft, about 10 minutes.  Do not let brown.  Stir in the garlic paste, carrots, pimentos, bouillon, bay leaf, sugar, marjoram and hot pepper sauce and cook, stirring constantly, for a couple of minutes.  Add the tomatoes, wine and water and bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes. Discard the bay leaf.  The soup base can be made ahead up to this point.  Let cool, cover and refrigerate until needed.

To finish, bring the soup to a boil over medium heat and add the milk, fish and potatoes.  Cover and simmer until the fish is cooked through, about 8 minutes.  Just before serving, add the shrimp and cook until they turn pink and begin to uncurl, about 1 minute.  Add cream, if using, and heat through.  Taste for salt, pepper and sugar.

Serve in soup plates, sprinkled with parsley and scallions.

Fivenineteen notes:  There is a fair amount of prep work with chopping and peeling.  Please don’t be discouraged by this; the flavors in this soup are mind-blowing.  I opted to first cut up the fish and put it in a large, glass Pyrex bowl to marinate while I prepped the rest of the ingredients.  I quartered a lemon, squeezed each onto the fish pieces, sprinkled a little salt and pepper on them and covered and placed in the fridge.

Congrio is an indigenous fish from the coast of Chile.  Sadly it is not available in the States, but a Chilean sea bass, red snapper or halibut are good substitutes.  At the grocery store, the halibut was $17/lb…and the cod filets were $9/lb.  Given I needed 2 lbs, I opted for the cod and it turned out great.

As I often post in here about spices, it’s extremely important your dried spices are pungent.  Do the smell test prior to adding to your cooking – actually before you go grocery shopping.  If they’re not pungent, throw them out and get replacements.  I cannot emphasize this enough!  Don’t sabotage the true essence of all of your recipe’s flavors by thwarting it with old, wimpy spices!

Tomatoes:  I used a 14.5 oz can of pre-chopped tomatoes instead of purchasing canned pear tomatoes and chopping them myself.  Given there was a lot of other chopping and peeling with this recipe it was a nice timesaver.  Be sure to drain the tomatoes in a small strainer to remove excess liquid (same with the pimentoes too).  Shake the strainer several times to make sure you squeeze out as much liquid as possible.

Potatoes:  the recipe calls for 6; I opted to go with 3 medium to large size.  I cut them into smaller pieces (rather than just quartering) before putting in water to cook slightly.  If you are truly making this to serve 6 to 8 I would probably stick with the full amount of 6 potatoes.

Adding whipping cream:  this is a completely optional step.  I chose to do so to give the broth more of a chowder-y feel, a bit richer than the fish broth on its own.  Either way, the flavors are incredible.

The author always includes a couple of introductory paragraphs describing each recipe – personal memories, or interesting facts about the region each dish comes from.   I am so impressed with this cookbook – you can tell the author has poured her heart and soul into every single page.  Fantastic!

She explains:  “This famous Chilean soup was immortalized by the Chilean poet Pablo Neruda, well-known for his love of good food and a ‘happy table.’  In his poem ‘Oda al Caldillo de Congrio’ (Ode to Congrio Soup), he sings the praises of this delicious soup.  The just-married flavors of the earth and sea come to the table so that some lucky people can be introduced to heaven…”

Yep, that’s how good it is.  Enjoy!

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
Like Loading...

Tangent Time!

04 Sunday Dec 2011

Posted by fivenineteen in Uncategorized

≈ Leave a comment

Tags

4 agreements, attraction, book, food, friendship, men, passion, relationships, tangent

I admit it, I got distracted and didn’t have my “homework” ready for today.  Yeah, I could have crammed and tried to read and ponder the 3rd chapter of The Four Agreements, but you know what?  It’s not worth it.  This is deep stuff that needs to be read with passion and concentration, not some lame attempt at speed reading just to feel “ready” for today’s post.

So what happened?  Well, I had lunch with T, one of my dearest friends.  We met at Wildfin in Issaquah…she’d heard great things about it and I am always up for trying a new place to eat.  I ended up having a small burger and went easy on the fries.  I don’t eat meat everyday but I guess I was craving red meat way deep down.  After a few nights in a row of yummy pasta tossed with a little pesto it was time.

T has been attending these seminars about…understanding men.  Really?? And she just raves about them – she says it’s totally changed her outlook and viewpoint on dating and relationships, and has strengthened even her friendships with women too.  Sounds pretty profound, eh?  Wow, what’s going on here?  How can you learn stuff like this in a class?  Led by mostly women?  

She smiled and pulled a small paperback book out of her fabulous Hermes Bolide handbag.  Called Making Sense of Men, by Alison Armstrong.  She couldn’t wait to loan it to me!  Now, I admit, I’m a “black hole” book borrower (that’s a self-coined term by the way).  It’s not intentional, but I am not a voracious book reader, and books loaned to me, well, tend to get absorbed into a bookcase here forever and ever, never to be returned again and possibly not ever read at all. I promised T I’d do my very best to not do that in this case.  And she’s pretty tenacious, so I’m sure if I don’t return it promptly she’ll have no qualms asking for it back – as she should!

Now.  If you knew you were going to focus on reading the Third of the Four Agreements, but then had to choose between that and a book suddenly plopped in front of you called Making Sense of Men, what would you do? Read them both perhaps?  Well, this is me we’re talking about here, and given I don’t do a lot of book reading, I caved and chose the Men book to focus on.  Can’t blame me…plus it would be less likely to end up on a “black hole” bookshelf here in the townhouse.

I didn’t know how quick a read this was!  I pretty much read it in one evening, and have re-read it a couple of times!  Can this topic be summed up in a 70-page book?  Well, of course not…we’re human and complex creatures.  And yeah, I’ve read John Gray’s Mars & Venus books, the 1990s classic The Rules and a few others about dating and relationships too.  All endlessly fascinating really…and anything I can learn about these creatures called men who I adore and who also sometimes drive me batshit crazy, well then all the better.

It’s fascinating how entirely different we are wired.  Amstrong proclaims that 99% of the confusion and frustration between men and women is because we – mistakenly – assume we are versions of eachother.  “Men are not hairy women,” she goes on to say!  Ha ha ha that made me giggle.

She goes on to break down the two types of attraction men have towards women.  The first – Sexual Attraction.  Obvious, right?  OK, I won’t give away Armstrong’s list of what goes into that – check out the book for yourself.  And what does her list of sexual attractions trigger in men?  They want to have sex.  Period.  Doesn’t mean they want to date us or have a relationship with us or fall in love with us.  Nope.  I even remember some John Gray books talking about the same thing a little differently.  If a man is physically attracted to a woman, it’s just that and nothing else.  This confuses us as women, because our first ‘degree’ of attraction in a man is if he’s mentally stimulating to us (whereas in men the first ‘degree’ is physical).  With mental attraction in a man, maybe it’s his humor or intelligence that stirs us.  By the time we as women are feeling physically attracted we’ve already gone through two other ‘layers’ or ‘degrees’ of attraction if that makes sense.  So ladies, if a man is physically attracted to you, enjoy it and don’t take it too seriously. 

What’s the other type of attraction a man has for a woman (but not ALL women per se)?  Charmed and Enchanted.  Aha!  Who wouldn’t want to be with a man who is compelled to spend time with you, take care of you, protect you, contribute to you…and make you happy?  Without you needing to do anything but just be fabulous YOU?  Damn, sign me up.  Makes me even swoon here a little just sitting in my office chair, relishing those moments men have done those things for me.  Without any need to make any effort and certainly not nag.  THAT’S bliss right there. 

Armstrong goes on to explain in what she calls “Men-glish” (love that) – what men say and what it means in female-speak.  Things they say to us or offer to do for us when they’re Charmed and Enchanted.  Believe me, I’m not affiliated with the author of this book or the publishing company or anything, but if you’re intrigued by my ramblings here, go pick up the book for yourself!  One big key?  We as women need to be receptive to these wonderful things men want to do for us!  Anyone here ever have a man offer you his jacket because it was cold?  And responded by a, “…but won’t you be cold?” in return?  No, no no!!  You are not his mother…accept his generosity and snuggle in his jacket for pete’s sake!  Hell, I never turn down even the grocery store bag boy’s offer to carry my bags to my car.  Just enjoy it and smile with a warm thank you.  Sure it’s his job, but you’ve probably helped make his day too.

And there is serious “juice” required of us to be the best we can be as women.  Things like being self-confident and authentic.  And if a great outfit and killer pair of shoes helps you get there, go for it.  Nope, we can’t be self-confident fueled on emptiness like sugar and caffeine.  Rest, good nutrition, exercise…THAT’S what does it.  Don’t forget passion…whether it’s for our kids, cross-stitching, volunteer work or salsa dancing, as Armstrong explains.  And RECEPTIVITY to men’s offerings…the doozy!  YES!  If that guy asks you out for dinner and you’re even the slightest bit interested, go!  All you have to do is show up, look your hot self and just enjoy a great evening out.  Nothing more, nothing less.  Receive it graciously, ladies.

I could go on and on, but I’m just intrigued with these simple yet profound insights from Armstrong in her book.  Don Miguel Ruiz, I promise your 3rd chapter is my focus this week!  

The Third Agreement:  Don’t Assume Anything.     

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
Like Loading...

Passion by Participation

27 Sunday Mar 2011

Posted by fivenineteen in Uncategorized

≈ Leave a comment

Tags

bedroom, book, breakup, cooking, flour, participation, passion, random, relationships, Silpada

As I fire up the keyboard here I’m realizing this post will likely be in two parts – some rambling on how I’m doing and then more about the post title.  But hey, it’s my blog and my rocks rolling around in my head so there we are. 

My physical and emotional health both took a nosedive this month.  But I think I can say that my cough is pretty much gone.  Just some hacking in the morning and a little in the evening when I’m tired.  After 3 weeks of this, you bet I’m sick of being sick!

Emotionally…well…overall I’m feeling good and putting the whole breakup thing behind me.  Every day it’s farther in the rear view mirror and more of a capsule of really great memories rather than anything to feel sad about.

Are he and I in contact, you may wonder?  No, and we won’t be.  When he called that night to break up I was in shock.  But somewhere at the end of our conversation I think we’d agreed to speak again in a few days. I was going to call him, yep, we agreed to that.  But since then I got removed off Facebook…un-friended.  Wow, the quirky world of Facebook.  Whatever…OK.  And couple of my friends called his breaking up over the phone cowardly.  Perhaps…but it doesn’t matter in the end.  It’s still over and wasn’t my choice.  I don’t feel a need to label it. So no, I didn’t call him.

Does he read this blog?  He sure did at first.  And loved it.  Even shared it with some good friends of his on his trip to Australia last month.  Perhaps it was my first post-breakup post that he didn’t like so much.  I’d bet money he’s read it.  If he has great; if not, great.  It’s my words and my feelings and isn’t intended for anyone in particular.  There are a fair amount who tune in here regularly (thank you!) and a few who stumble in here on accident (another thank you!). 

If you haven’t seen that first post-breakup post yet, it’s a couple weeks back, “Misled and Broken.”  And it’s not a bashfest on him.  I don’t operate that way…and as angry as I am (OK, was as we’re moving past this) about having my head and heart fucked with, I can’t be angry at HIM.  Does that make any sense?  That’s a hard one to articulate.

There are a few last dangly things I want to share in here about how I’m feeling post-breakup.  I did feel a little down yesterday as the 26th was supposed to be a special night for he and I.  First, the plan was to go to a fundraiser/auction of some sort.  I remember when he sent the email with the scoop…I thought WOW.  He’s already thinking ahead and wants me to do more stuff aways out!  What can I say – that may not be a big deal for some, but that’s HUGE for me.  Makes me feel really happy, included and wanted.  Loved.

But the plans for that night later changed into going out with a large group to celebrate his birthday – something he does every year.  Sounds even better! In fact, if I remember correctly, he told me about this change of plans just a few days before we split.  Now, how can you already be thinking about pulling away from someone but tell them hey, instead of going to the auction we’re going out with a bunch of people for my (his) birthday?  I don’t get it.  Maybe his decision to break up was a super spontaneous one.  Or maybe the chat we had at my place the week prior was my warning shot over the bow.  It doesn’t matter now.  I just felt a little wistful last night knowing we’d had plans to be out celebrating.  Plans that he moved forward with and that no longer included me.  And with these words I close the door and move on.

A couple weeks ago I was changing the sheets on my bed and stubbed my toe on something just under the dust cover.  Oh yeah…some, um, props for the boudoir.  Specifically, hand restraints.  Am I blushing as I type this?  What can I tell you – don’t knock it till you try it, people.  Tangent warning:  I have never had any issues or hangups with sex.  And with very, very few exceptions, I’ve never had what anyone would call ‘bad’ sex.  Meaning, chemistry’s usually not an issue.  But props/accessories…well, I’ve never really ever felt they were necessary nor have any of the men in my life ever suggested using them – till now. 

And now they were sitting in a heap under my bed.  What to do?

I then realized I still had a book he’d loaned me:  The Primal Blueprint, by Mark Sisson.  It promotes the primal (or paleo) way of eating – meaning, to eat like our ancestors did in the hunter/gatherer years, the way our bodies are genetically programmed!  Lots of lean meats, vegetables and fruits.  Hold off on the grains, dairy and processed foods. G raved about this book and I’d browsed through it on a couple occasions in his kitchen when he was cooking us dinner.  It really is a fascinating book.  There are 9809824 diet and nutrition books and theories out there.  What really works?  I don’t read a lot of diet books, but this one literally jumped out at me…the same way the Carbohydrate Addicts book did about 15 years ago.  I liked it so much I recently purchased the accompanying cookbook.  Yum.

And as I was rearranging things in my pantry I found a small, round tupperware container of flour.  The first time I cooked for us I made my signature corn chowder with potatoes, fennel and bacon – using the bacon he’d made himself.  I needed just a tablespoon of flour for the roux and was totally out.  And I was in that mode where I’d done all the chopping and prep work and was not in a position to run to the store to get flour.  When you need flour, you really can’t substitute anything else!  So, G to the rescue bringing some by at the last minute!

So we’ve got flour, a book, and bedroom hand restraints.  I’ve had a few episodes after breakups where we each needed to return stuff we had at eachother’s houses – clothes, makeup, shoes or other things.  Never those 3 things, much less all at once!  Random!!  And normally it’s done in person, meeting up.  This time it just didn’t feel right to do it that way.

So I thought hmm, what to do with these 3 things?  I ended up putting them in a brown grocery bag and drove up to his place late one night and put it in the back entry area near his car.  Some of my friends said I was too nice to do this – should have just tossed everything in the trash.  But that’s not how I roll.  Again, I can’t label behavior like that as “too nice” or whatever the hell it is.  It was something I needed to do and it felt good. And there was nothing of any significance of mine that was still at his place. Just a toothbrush.  And now closing another door with these words.

Those 3 random things DO have significance…they point to 3 areas that are so important to me in relationships, and things he and I had no issues with period.  Cooking, food and sex…basic needs we all have as humans.

So now, I think about Passion.  Passion for cooking a great meal, sharing it with friends, and then passion later that night (and morning) with your special someone.  Doesn’t get much better than that.  When I look back on my short time with G, I am inspired (re-inspired) to cook and cherish my love of food.  I was reminded that you don’t need a huge, gourmet kitchen to cook incredible meals for your family and friends.  G’s post-divorce apartment has a great floor plan.  The kitchen is, well, your basic apartment kitchen – perhaps a “2 butt” size – enough for two people to cook together, and very basic appliances.  But the cooking that came out of that kitchen – for just the two of us or a group of 12 – phenomenal. 

And, transitioning topics here and onto what was more the point of this post (see, I DO always come back after longass tangents), “passion by participation” popped into my head one day.  I think it was a crappy and stressed day at work that did it.  We’re on the brink of a large launch in the next few weeks, and our team’s pretty beat down and stressed.  No matter how hard we plan, we discover stuff that still needs to be done last minute.  And we panic, freak out…but get it done.  But we need to do a better job of collaborating under stress.  Rather, we scurry into our silos and shut eachother out.  Given my job is to provide planning and scheduling among other things, our actual way of executing on tasks flies in the face of my basic principles.  But, our group and what we’re working on is new, so the opportunities are incredible and boundless.  There’s a lot of “we don’t know what we don’t know.”  Myself included.  And to survive in this group, you have to be comfortable being uncomfortable. 

I am a pretty good multi-tasker, but when I get stressed and overwhelmed I spin out and clue out.  I even had an astrologer once tell me, during a natal chart reading, that I’m prone to “clue-ing out” more than others.  Darn you, Neptune!  [Just kidding – I can’t remember which planetary alignment is to blame, ha ha].  Combine that with a therapist about a decade ago who introduced me to the word “negating.”  Brushing things off, nullyfying…oh dear this could be a whole ‘nother post down the road.  Lots of issues there.  I’m fighting back – HARD.

I DO get my clue-ing out-ness quirk and how it gets worse when I’m under stress.  Throw in a little PMS (typically I have one bad day a month) and I’m pretty much an inarticulate, blubbery mess for 24 hours.

What do I do about it?  How do I stretch myself to improve?  I decided I’m going to try very, very hard, no matter what I’m doing, to focus only on that one particular thing and not let other buzz distract me.  When my world at work is a sea of emailing flying around, interruptions and back to back meetings, that’s pretty damn hard to do!  But can I do it better?  And if so, will that improve the quality of my work?  Or perhaps my relationships?  How about my Silpada jewelry business? Or my hockey?

Passion starts with participation.  Showing up!  Being present mentally and physically!  Ignoring other noise and distractions!  YES!  THIS is what I’m going to focus on for the next week, month, year…however long it takes till it becomes a habit. 

I’ve got a lot of work to do.  And I’m ready.  

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
Like Loading...
Newer posts →

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 120 other subscribers

Recent Posts

  • The Saguaro Pipe Organ
  • It’s Been a Minute!
  • …and the World got Sucker Punched
  • tap tap tap…is this thing still on?
  • First Soup of 2016! Red Lentil and North African Spices

4 agreements birthday bliss book ceiling change changes cookbook cooking drama dreams emotions energy equinox exercise family fitness food food processor friends friendship gluten free gym happiness health hiking hockey home projects ingredients intuitive eating jewelry job joy laptop lean eating love MAC makeup man help memories moving music networking new year nutrition paint passion precision nutrition preparation projects recipe relationships Seattle shopping Silpada sleep slow cooking soup South America spices stress sunshine time tired Tom Douglas townhouse travel vegan walk walking weather weekend work workout workshop

Categories

  • Uncategorized

Blogroll

  • 32 Dreams
  • A Lot on Your Plate
  • Alaskagirlatheart
  • Amaryllis sillyramA
  • Belle Grove
  • Bucket List
  • Everywhere Once
  • Going Dutch
  • Lady Romp
  • Maggie's One Butt Kitchen
  • Makeup by Tiffany D
  • Makeup Geek
  • Moment Matters
  • Rogue Wave Media
  • Sybaritica
  • The Ranting Chef
  • The Walk & Talk

Archives

Blog Stats

  • 28,119 hits

Search fivenineteen

Meta

  • Create account
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Twitter Updates

Tweets by five19

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Subscribe Subscribed
    • fivenineteen
    • Join 120 other subscribers
    • Already have a WordPress.com account? Log in now.
    • fivenineteen
    • Subscribe Subscribed
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d