2007.10.31 @ 17:37
Just reading over an email I sent out earlier today to a real giver and realized that part of it was purty good:
… This email is scattered because of the adrenaline from this insane breakout session that just finished, involving building literal bridges out of paper, etc. I’m so psyched to be working here. It feels like home. Or maybe I’ve just settled into myself, thus making all places feel like home. Dunno.
This reminds me. I’m doing some urban planning for my blogosphere. This blog’ll probably turn into my place for dorky personal blah blah blah. I’m shifting my explorations of food and recipes to Foodums.com, and moving my thoughts related to the convergence of universal one-ness, selfhood, and Why Wal-Mart Has P&G In A Headlock over to OwnThePipes.com. So if either of those topics interest you vaguely, please note the URLs.
And if you’d like to be a Foodie, just holla.
2007.10.31 @ 17:13
Instead of biting your tongue, chew on this:
Feedback is the most compassionate gift that you can give someone. By not giving feedback, you are robbing a person of the chance to excel.
– Stuart Moore
Of course, it’s gotta be effective, right? And for feedback to be effective, it’s gotta be framed with an eye towards growth. It also must be genuine and straight-up. If you’re delivering feedback to someone, remember that your goal is “increase awareness of the effect the person is having”, whether it’s an effect on other people, a project, or your birthday party.
2007.10.26 @ 15:22
I suspect that my genuine & sincere interest & eagerness in getting involved & helping out, be it professionally (by jumping right into new projects or offering entirely unsolicited ideas on projects with which I have no formal involvement) or personally (by completely over-identifying with others and assuming that all the stooooopid stuff I’ve battled is somehow related to the their battles), might give some the impression that I think I know everything.
Which is totally lame.
Cuz I really don’t feel like I have all the answers. I just get excited by the process of discovering them, and I want to share in that journey of discovery with, like, everybunny.
But perhaps this makes people feel like I am trying to be the boss of them. And that’s not cool!
Note to everyone: I am not the boss of you!
Consider me the rambunctious and excitable dork with my hand raised in the back of class. I’m just trying to help. I don’t mean to piss you off.
2007.10.25 @ 23:08
On October 19, 2008, this post was moved to its new location at Less > more.
2007.10.25 @ 19:54
I’m totally obsessed with the idea of trying to be funny the way Bob Newhart is funny. What an interesting experiment that would be.
I also highly recommend, in the spirit of Catherine Deneuve in Repulsion, that all you ladies go out and purchase yourself your annual indulgence of a silky slip thing. (I got a black one from Urban Outfitters this past weekend for $60. Not online or I’d link. Black silk. Last year’s was a $180 turquoise number by Cosa Bella from Sleep.) Take off the work uniform as soon as you get home, put this thing on, and suddenly playing your food processor is exactly that: play.
Look at you, pretty lady! Showin’ those carrots who’s boss!
I’m choppin’ broccoli. CHOPpin’!
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I’ve also discovered the purpose of a housecoat: a robe is not appropriate attire over a slip when you’re heading downstairs to deposit your recyclables. Cue the housecoat!
Yeah, I’m never going to be able to ch-ch-ch-ch-channel my inner Newhart.
2007.10.25 @ 13:37
Finishing up my lunch & am too stunned (from a most fabulous and unexpected early birthday present that was just delivered to my new office) to plow back into my work just yet. So, here: chef Nancy Oakes’ recipe for the almond red-pepper sauce that San Francisco’s Boulevard restaurant serves with its salumi, as printed in the November 2007 ish of Bon Appetit.
- 1 garlic clove, peeled
- 1/4 cup salted roasted almonds
- 1/2 cup drained roasted red peppers from jar
- 1/2 cup mayonnaise
- 6 fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fresh lemon juice
With machine running, drop garlic into mini processor; process until finely chopped. Add nuts and process until finely chopped. Add all remaining ingredients and process until mixture is smooth. Transfer to small bowl. Season with salt and pepper. Cover and chill at least 30 minutes and up to 1 day.
I broke in the Cuisinart that Annie sent me (holla!) and purchased all the fresh ingredients at Essex Market. I must say that this sauce is fabulous and I may have to triple the recipe in order to have enough of it on hand for me to bathe fresh veggies and chunks of bread in.
And, although my first year of Bon Appetit was free thanks to a purchase I’d made at Sur La Table, I have to say I love the tone of the magazine (friendly and excited). Thanks to my first post-college-gig, I read a ton of magazines for free, but this one I might even pay for.
Back to being delighted by my newest desk accoutrement. I’ve held off on burying my nose into one. Dang open floor plan.
Just noticed that I originally typed almong as my title, because these flowers have my brain all mongo.
