Year end reflections from my house to yours

Goodbye, 2009.  I say goodbye to you with great hopes for 2010.

Was it Steinbeck in Of Mice and Men who said, "Hope fuels man's existence" ?

Each year, just when I think that I have learned all there is to learn, I am surprised and relieved to know that there's still so much out there yet to be discovered.  And this year is no different.  I am also at peace to know that no matter what, I will always have hope, year after year, and the unending belief that we (as a species) will continue to do better.  I will never run out of hope.  As my friend Kerstin says, "Hope dies last."

In 2009 I have experienced triumph and disappointment, anxiety and peace, love and fear.  As I look into the eyes of 2010, I now reflect back on my learnings and look ahead to my hopes.

Most importantly I have learned:

...that the love of a parent for their child and their child's child knows no bounds (thanks, Dad).

...that just because you are 40 years old, it doesn't mean that you still can't turn a few heads.  Granted, those heads usually have gray hair.

...that gray hair is OK with me.  No hair works too.

...that if something seems strange and completely inexplicable, it usually has a pretty good explanation.

...to never doubt the power of love.

...that civil behavior and actions, even in the most trying circumstances, can be the most important investment you can make in a favorable outcome.

...that love and honesty attracts love and honesty.

...that most people will live up to the compassion, kindness, and grace that you show them.

...that looking at things from a positive perspective more often allows the situation to come out positively.

...that you're never too old to learn to use a Mac, or to love one.

...that dancing in the living room with my three and a half year old at the end of a long and trying day makes me forget about the long and trying day.

...that there are three sides to every story.

...that people who show animals respect and love are the most worthy of my respect and love.

...that the greatest misunderstandings arise from language and context, and not from actions.

...that everyone's best might not be the same as my best, but should still be treated as best.

...that what you hope and pray for might not be what you get.  What you get might actually be better.

...that developing a good reputation takes a long time, and that there are plenty of opportunities along the way to wreck it.

...that having a reputation for doing what you promise to do is one of the most valuable assets you can own.


...that trust, whether in business or personal matters, is as fragile as an eggshell, and that you must never fail to protect it.

 ...that when you're really down and out, the ones who have the least will usually give you the most.

I wish all who have been a part of my life, near and far, a joyous holiday and a peaceful and healthy new year.  May hope continue to blossom in your garden.

Pamela

Prosciutto Crudo--is there a more perfect food?

I received, as a gift, THIS.  A glorious, big fat wedge of raw ham.  Here it waits patiently on my meat slicer, just waiting for me to unleash the incredible flavor in wafer thin slices.

This was the only meat I would eat during my first 6 months of pregnancy.  And I still love it.

Oh how I love prosciutto.  Let me count the ways:

• As a last minute add to a pizza.  Bake a small pizza with the regular toppings.  When it comes out of the oven add arugula and shaved prosciutto.  Serve with a fork and knife.
• By itself, with a lovely glass of Barbera.
• Wrapped around a long Italian breadstick.
• Piled on top of ripe, sweet, juicy cantaloupe melon
• Wrapped around a date
• Wrapped around a fig
• Wrapped around my finger
  
• On an antipasto platter, along grilled vegetables and hard aged cheese
• As an addition to the traditional buffala mozzarella, ripe tomato and basil
• In pasta:  toss hot pasta with freshly grated parmesan cheese, cream, fresh peas, and gorgeous chunks of this ham
• On a sandwich on a fresh baguette, buttered (we do that thing here and believe me you would get used to it too)
• Spread with a thin layer of herbed goat cheese, then rolled and cut into little wheels.  

Those are all my favorites.  How about you?  Any other ideas?

Sauce Basics

When I dine in a fine restaurant, several places in Paris cross my mind, the thing I look most forward to are the sauces.  Sauces can add a lovely counterpoint and dimension to an otherwise ordinary focal point.

Sauces delight me.

I am still experimenting, but I'd like to share with you the most basic pan sauce that you can do to spruce up any meat that's been prepared in a skillet.

To begin, never ever, EVER use a non-stick pan.  If you use one, this conversation is over.  It won't work.

Now that we're past that, you'll need the following for a lighter style sauce to be used with chicken, pork, fish, or turkey cutlets :

• oil for frying (if you are searing meat, peanut or grape seed oils are best as you can heat them very high before they begin to smoke)
• white wine (not sweet--try sauvignon blanc, chardonnay, or anything pretty dry)
  
• lemon juice or mustard
• chicken broth or water
• shallots
• butter
• salt and pepper to taste
  

Prepare your pan by pouring enough oil into your pan to thoroughly coat the bottom of the pan.

Heat the pan until the oil sizzles when you touch a bit of the meat to it.

Lay your seasoned, DRY meat (do not ever put a damp or wet piece of meat into a pan with hot oil--you will get burned from the oil which will splatter) into the pan.  Do not crowd the pan or you'll end up steaming the meat rather than searing it.

Cook until the meat is browned on one side.  Turn and cook until meat is finished to your taste.  There should be a brown coating on the bottom of the pan. Set meat aside and keep warm.

Add the sliced shallots to the pan that you just cooked the meat in.  Cook them until they are soft.

Pour about 3/4 cup (or so) of white wine into the pan.  It should make a very impressive sizzle.  Using a metal spatula, scrape up the brown bits into the wine and stir until they dissolve.  You should have a very clean pan at the end of this process (i.e. nothing sticking to the bottom).

Reduce the wine until it thickens and is mostly gone....but not too much where it begins to burn.  Add about 2 tablespoons of lemon to the mixture and reduce by 3/4.  If you choose to use mustard instead, add this in last and skip the lemon step.

Finally, add about a half cup of water or chicken stock and reduce until the sauce coats the back of a spoon.

Take the sauce off the heat and stir in about 3 tablespoons of cold butter.  Salt and pepper to taste.

Pour the sauce onto a plate and place your meat on top of that and enjoy!

(Jean-Marie, I know that this is nowhere near as good as Taillevent, but I will keep trying)

Good Old Fruit Cobbler

This is the time of year where fresh local fruit seems like a lifetime away, and we wait in purgatory with apples which are now not so crisp and oranges, oranges, and more oranges.  I must say that I do love Clementines, but even those get a bit old after awhile.

I was given this recipe by a dear friend Louisa in Austin, Texas after visiting her hometown one summer and going blackberry picking.  The berries were huge and flavorful, and her mom whipped up a good old fashioned blackberry cobbler in order to deal with all of the excess fruit.  I don't think I can remember a time where a dessert ever tasted so good--I ate and ate and ate until I could eat no more.  And then I went home with the sweet memories of butter, sugar, and blackberries on my mind--and the recipe in my hand.

The nice thing about fruit cobblers is that you don't necessarily need fresh fruit.  I have used this recipe successfully with frozen blackberries too.  I think (although I have not yet tested it) that this would also work with frozen peaches although I would probably defrost them first and drain the liquid before adding them.  Using frozen fruit also requires a slightly longer baking time so just watch your oven.

The other nice thing about fruit cobblers is that they are FAST and EASY!  Unexpected guests?  No problem!  As long as you have a bag of frozen berries in your freezer (and I assume that you have the other ingredients in your home already), you can whip this up in no time at all.  I also use this as an ending to a labor intensive dinner--while I am eating with my guests this can be baking in the oven simultaneously.  There is nothing like a just-from-the-oven dessert as a memorable ending to a fabulous meal.

The last time I served this to our neighbors and very good friends, their teenaged son dove into it with a large spoon, and then only grunting ensued.  In my mind, this was the highest compliment.

So here is the recipe, in all of it's simplicity and glory.  Please enjoy, and don't count calories.  Thank you Louisa!

Blackberry Cobbler

1 stick butter or margarine
1 cup flour
1 teaspoon baking powder
4 cups blackberries
1 cup sugar
1 teaspoon salt
3/4 cup milk
 1/2 cup sugar (for topping)

Preheat oven to 350 degrees F.

Melt butter on the stovetop or in the microwave.

Combine the 1 cup of sugar, flour, salt, baking powder, and milk and mix until smooth.

Add the melted margarine to the mixture and blend until combined.  Pour mixture into an oblong glass baking pan.  Ladle the fruit over the top of the batter and finish by sprinkling the 1/2 cup of sugar onto the top.

Bake at 350 degrees F for 30 minutes or until golden brown.

Serve with ice cream or whipped cream or alone.  Serves 4 in large bowls or 6 in smaller bowls.

A Swiss Driving Lesson

Driving in Switzerland is, for the most part, quite civilized.  Perhaps it's those speed cameras which dot the highways and roads, or perhaps it's the tendency of the population to "follow the rules."  But what really strikes me as odd, in a nice sort of way, is the absolute willingness of people to give way to the other guy when two lanes of traffic are merging into one or when one road meets another, and both have long lines of cars.  One by one, we take turns, until the line nicely assimilates the other cars who also want to go down our road.  My Swiss friends refer to this as a "zipper."

The reason that I find this so remarkable is because this same rule absolutely does NOT apply when you queue up outside of a car.  Man, if you want to see the "every man for himself" theory in action, try standing in line at your butcher shop 15 minutes before closing on a Saturday afternoon (remember, the Metzgerei takes Sunday off with all the rest of Switzerland).  There's none of this, "oh excuse me, were you here first?"  No way.  It's "too bad so sad" if you can't push your way in.  Or try getting out of a train during rush hour (no, on second thought don't try that...you'll get stampeded by those getting in).  Maybe you could just try getting out of an elevator.  Yes, you'd suffer far fewer injuries if you wanted to test out this example.

And it's not just the train or the butcher.  The act of weighing produce at Migros is like a little contest.  I have learned to size up the folks around me (secretly, of course) with the zucchini in my bag, and then--without giving away my intentions--I lunge for the scale to weigh them.  It's important to look like you don't see anyone around you while trying this maneuver, and if you can drop your produce onto that shiny rectangular plate first, you'll win.  It works every time.  I know--I've developed this technique after the first time I tried in vain to weigh my carrots...and lost.

In the United States it's quite the opposite.  When we're lined up at the deli counter, we're such an apologetic crowd--looking out for who was there first, not daring to cut someone off or, God forbid, accidentally step in front of someone else.  There are so many "pleases" and "I'm sorrys" and "oh, were you here first?"  And if you DO see someone who was there before you, and the gal behind the counter looks at you as if you were next, it's your American duty to proclaim, "Oh no, this lady was here first."  If you do, you will certainly earn the admiration of those around you, and self satisfaction of knowing that your "queuing karma" has just been increased in your favor.

But when we get into our cars, anonymity takes over.  We will cut off anyone, just to save a couple of minutes.  Driving too slow?  We'll pass you the first chance we get and give you a dirty look as we're zooming by.  Speed limit?  If there are no cops around, and you're sure you won't get caught, it's perfectly fine to put the pedal to the metal!  Merging?  Are you nuts?  If you see someone who actually looks like they want to get in front of you it's your duty to speed up so that they can't.  After all, who are they, looking for that kind of favor from you?  They don't know you and never will!  And hopefully, when you cut that guy off on your way to work, you WON'T end up parking next to him in the company lot.

Why is this?  Why are Swiss drivers so remarkably controlled and pragmatic when they are waiting in line in their cars but not so much when they are waiting in line at the butcher's?  And why, on the other hand, are Americans so doggone rude on the freeways but outwardly kind and patient while waiting in line at the bakery?

I can answer the American question, I think.  And it's not such a pretty picture of American culture.  The short story is that we've always been taught to "act nice."  From the moment we can interact with other children, our mothers and caretakers tell us to be nice, and to share, and that the interaction between ourselves and another human being is only successful if there are no hard feelings and if each party leaves the interaction not having upset the other.  And so we oblige our mothers in social situations, and are rewarded by society.  But deep down, Americans are a selfish lot.  We want our own homes, our own space, not one but two or even three cars, our own new and shiny everything.  We want to be first, and we don't want to know about the other guy, and especially not if our being first puts him at a disadvantage.  And when we are in our cars and behind our sunglasses and tinted windows, we are anonymous.  And then we carry on in our true character, because our mom's can't see us.

But as for Swiss cultural norms, I can only look to a very informative book given to me by our Human Resources director on the day I began working in Switzerland to try to understand better. In her book Beyond Chocolate: Understanding Swiss Culture, Margaret Oertig-Davidson describes the tendency of Swiss society to hold the rights of the individual in very high esteem--but only to the point where that right does not have impact beyond the individual.  She uses an interesting example about the individual's right to listen to music, loudly if they wish, but if that music is not something the neighbor wants to hear then the neighbor's right to quiet will supersede the other guy's right to loud music.

It's an interesting thought--the zipper is necessary because if you don't let your fellow driver in to the fold, the traffic just gets worse.  You delay more people, engines run for a longer time, and noise and pollution are increased.  If enough people behave in that same negative way, traffic, pollution, and noise will continue to get worse. But at the butcher's counter, whether you or Frau Schmidt is served first really has no impact on anything long term.  Consequences, if any, are short lived.

Another thing I have noticed is that when attempting to convince the Swiss of anything, they need to first see the point.  They need to know why...and if they agree with the reasoning they are cooperative and supportive.  In our driving example the zipper technique is proven, it works, and therefore they are on board with it and it has been adopted by the culture as a norm. 

But the disproportionate dislike for queues could also be rooted in the expectation of efficiency.  One of the most wonderful things about living in Switzerland is that life, generally speaking, is efficient and predictable.  We are used to having things run efficiently, on time, and as agreed.  Waiting is not something that we do very well.  (Notice I say "we" here--believe me, it's really easy to get used to stuff running on time and I consider myself officially integrated when it comes to this point). 

When the expectation is high that the wait will be short, the frustration and aggravation that is experienced when the wait is longer than expected (even if it's not really that long) is relatively much higher.  To illustrate my point, observe the behavior on the train during rush hour as the rare overhead announcement is played that the train will be delayed.  The groans, the end-of-the-world sighs, and the eye rolling are almost funny, once you begin to speak the language and realize that the announcer said that the train will be starting out "in the next few minutes" and not "in the next few hours."  It is not even worth wasting the breath in your sigh to complain about it.  But to the Swiss, any inefficiency seems to be cause for disappointment, regardless of how small.

I know, I observe and speculate, because that's what I do.  I may never really know the real "why" behind the behavior.  But until then, I just want to say thanks to every car that has let me in front of them in the long queue

Into the Wild Blue Yonder

So I convinced you?  Really?  Well that's great!  Welcome to the wonderful world of cruising!

I guess we need to figure out where you should go now, right?  Here are the three big questions to get you started:

1. Climate:  Are you out for a swimming and sunshine cruise with warm weather?  If so choose the Caribbean, Mediterranean (in late Spring / Summer), Hawaii, Panama Canal, Mexican Riviera, Singapore, or the South Pacific.  Are you looking for an expedition?  There are cruise lines which cater to the adventurer types such as Antarctica. And there are cruises in the Baltic and Nordic area where you can stop in St. Petersburg for multiple days.  There are transatlantic crossings which don't have many stops but can be a great value.  The important thing is that you identify the climate that you wish to be in.
   
2. Ship vs. Destination:  If you have a limited budget you'll need to make one more choice:  is the type of ship you sail on important or is the destination more important to you?  If it's the ship that really floats your boat, no pun intended, have a really clear idea about what features you want.  For example, are you looking for an intimate experience with fewer passengers, or would it excite you to be aboard a ship that is literally the size of a small town?  Are onboard activities (ie: rock climbing walls, golf, etc) important, or are you mostly interested in being in different ports and hearing lectures about art?  Do you have small children?  In this case a ship with children's activities will be very important.

Destinations

Typically, the more popular Caribbean tends to be more focused on relaxation and outdoor activities, and the most popular (read:  expensive) time to take a cruise in this region is between Christmas and New Years and in the vicinity of Easter.  If you can plan around these dates you'll be better off.  I recently found that a Mediterranean cruise in late June attracts families.  The kids are out of school and it's an ideal time to take the family to Europe.  Even though I have a child, I personally do not like to be on a boat surrounded by tons of kids.  Except if I'm on a Disney boat...more on that later in the blog.  In any event, the Caribbean cruises are usually the easiest on the budget and can be a nice place to start if you are a first time cruiser. 

Mediterranean cruises,  on the other hand, are usually very port intensive.  there are fewer "sea days"  (usually 2 in a 10 day cruise) and they are more "go, go, go" than a Caribbean cruise.  But they are lovely!  If you haven't been to Europe and are not sure when you'll be able to get there again, keep in mind that you'll feel a lot of pressure to get out and see as much as you can during the day.  It is not a relaxing vacation, in fact, it can be downright exhausting!   But truly, it is a great way to see a lot of a wonderful part of the world with very little planning effort on  your part.

So you get the picture...decide what type of experience you want to have and then choose your destination and ship accordingly.

To Balcony or not to Balcony?

This is an easy one for me...once I sailed in a balcony room I could never ever go back.  I'd rather take fewer cruises but have my balcony. 

This might not be an option for you.  If this is your first cruise and you're not interested in investing too much money, then sure, go ahead and get the outside cabin.  See how you like the cruising experience.  However, consider what a balcony cabin gives you:

1. A balcony expands your living space.  Cruise cabins tend to be small.  Many of the new ships are designed exceptionally well, but even so, they're on the small side.  If you have kids, especially kids who need to nap during the day, a balcony can be perfect.  You can still enjoy the outdoors and read or relax while they snooze away in the bedroom.  Even if your kids don't nap, there's nothing like a little space that you can call your own!  
2. A balcony gives you your own private outdoor space.  I like to enjoy my morning coffee outdoors when I cruise--in my robe, before I make myself presentable.  I can't do that on the main decks.  I also like to sit on the balcony with a glasss of wine, in my robe after I've showered but before I get ready for dinner.  By myself.  With my sudoku.  And my aunt or my kid.  But not with the whole ship.
3. A balcony makes a bigger ship feel more intimate.  Having your own balcony is a bit like being on your own boat.  It's peaceful and private.  
4. You can fall asleep at night with your doors wide open and listen to nothing but the waves lapping on the side of the ship.  Now that's a vacation.

All inclusive or Pay as You Go?

Each cruise ship operates a bit differently, but all have a basic room and board plan which is included in what is typically called the "cruise fare."  This fare does not include port taxes and sometimes some other miscellaneous nominal fees.

Some cruise ships also include some beverages as part of the cruise fare.  For example, iced tea, milk, juices, coffee and hot tea are typical beverages included at no additional charge.  Some ships will also include carbonated soft drinks.  But most will NOT include alcoholic beverages of any kind, or bottled water.

Different ships charge various amounts for wine and cocktails.  Some are very expensive (Celebrity comes to mind) and some are exceptionally reasonable (Disney and Crystal come to mind).  I mention this to illustrate that you need to be careful when evaluating the costs of the various cruises--if you enjoy a bottle of wine with your dinner and might have a cocktail or two each night, and maybe a few bottles of water--it WILL add up.  So that "bargain" cruise may not be such a bargain after all.  Be aware of the following hidden costs:

1. alcohol (and most ships will not let you bring alcohol on board from port)
   
2. bottled water (this one can be a killer)
3. specialty coffee (ie espresso based drinks such as lattes) 
   
4. gratuities (figure on at least $15 a day per guest or more if you would like to add additional $ to the requested amount--these go to your cabin attendant, waiter, bus boy, maitre d', etc).  For a 10 day cruise for 2 people, that's $300.
   
5. spa charges (typically more than you'd pay at home, and it's so fun to go...)
6. shore excursions
7. specialty dining (this seems to be a trend--pay around $20 per person and you get to dine in a very intimate space with usually pretty exceptional food).  Some ships do not charge extra for this but most do.
8. Babysitting and/or some children's activities
9. Ship photography (we all get trapped into buying at least one picture of us taken aboard the ship!)

Note:  beverages and food are charged an automatic gratuity of approximately 15%.

Stateroom Credits

With all of the extra charges you can face, you are probably beginning to see how you might utilize a stateroom credit--and why having gratuities included as part of your  cruise fare can be so attractive. 

Right now, Crystal is offering a $1000 "as you wish" stateroom credit per person on any cruise for 2010 and paid in full by December 23, 2009.  It's obvious that they are attempting to book 2009 revenue, but WOW, the customer really wins on this one!  Their cruise fares are higher than most of the larger brands, but with that credit I would argue that you'd actually break just about even, yet get the experience of a six star ship (where many of the extras mentioned above aren't "extra" or they are more reasonable then other "cheaper" ships, for example their wine markup). 

So when you are quoted a cruise fare, ASK what is included, what is not, and just how much does that bottled water cost?

I do need to mention that there are a few ships which are truly all-inclusive when it comes to food and beverage.  You pay one price up front and that's it.  You tell them what your favorite adult beverages are and your mini bar refrigerator is pre-stocked for your arrival.  The fares, as you can probably imagine, are at the highest end, and typically these are not ships for children.

What Time Should We Eat Dinner?

The never ending debate about the dinner hour is really quite simple.  If you're going to be out all day long in various ports, the last thing you'll want to do is be rushing back to get ready for dinner so you can make the early seating (usually 6 pm).  The later seating (usually 8 pm) gives you the chance to have a cocktail before dinner if you'd like as well, without having to cut your day at port short.

If, however, you love to see Broadway style shows but you don't want to have to stay up past midnight to enjoy them, the early seating is for you.  The early seating also allows you to have a night cap and enjoy the casino and midnight buffet.

Big ship or small, balcony or  not, all inclusive or pay as you go, with an experienced and qualified travel agent who specializes in cruises you will be sure to find a cruise which is a perfect match for what you are looking for.  The question is, how long will you wait until you take your next one?

What will be under your tree this Christmas?

As we eagerly await Thanksgiving, the inevitable rush to buy stuff will be upon us before we know it.

What will you purchase this year?  Do you remember what you bought last year?

If the answer is "no," might I gently suggest that you reconsider the type of gift you select for this year?

Here's an idea which will outlive the thrill of the unwrapping:  A family cruise vacation. 

When was the last time you took a vacation together?  Cruise travel is less expensive this year, providing the opportunity to go some places and do some things which you might not have considered.   In an effort to book revenue in 2009 there are some unbelievable deals out there in all price categories. 

When I talk to folks who have never cruised before I get three classic questions / objections:

• Why should I take a cruise?  
• I get sea sick! 
• I can't sit on a boat all day--I'll go mad!  
• What if I don't like it?

--Why should I take a cruise?  This is probably one of the most economical vacations you could take.  Remember, in the price of the cruise fare are the following:  daily meals and pretty much unlimited food in some shape or form, some beverages, lodging, transportation (ie:  going from port to port without having to rent a vehicle), entertainment--much of which is extremely high quality.

--I get sea sick:  Most folks who get sea sick on a small boat in open water do not get sea sick on large ships.  To further ensure your comfort, chose a cruise on a smaller body of water (as opposed to the open seas) such as the Mediterranean or the Baltic.  The larger ships are highly stable and for me, quite frankly, a bit disappointing as I love the rock. However, keep in mind--for a majority of the day you will either be docked (absolutely no rocking) or off the ship.  The ships tend to sail in the evening and throughout the night.  If you really really get sea sick you can take some medicine for it in the evening.  I have a friend who gets motion sickness from just looking at a ship and he took his first cruise a couple of years ago.  Not only did he love it but he only had to take his medicine two nights.  My point is--you'll be surprised how stable the ship is and you will probably be just fine.

--I can't sit on a boat all day, I'll get bored:   Here is an excerpt of "sea day" activities from last cruise I took:

Martini Mixing

Bourbon Sampling

Wine Flight Sampling

Glass Blowing Demonstration

String Quartet Entertainment

Movies

Acoustic Guitar Player

Games (including bingo, of course)

Crepe making demonstration

Poolside band

Water aerobics

Full sized and state of the art gym and exercise classes

Computer classes

Overview and introduction to the ports which the ship will be visiting

Spa Services (all kinds, including "medi-spa" type things like Botox)

Pastry Making Demonstration

Children's activities, various all day long

Boring?  I can't name a resort or hotel which has the variety of activities that a cruise offers.  And of course, you can always sit by the pool and lounge.  Umbrella drink optional.  On port days you can expect fewer (but still an excellent selection) activities, and you can also expect a huge number or shore excursions--or simply go off on your own and explore with your Frommer's guide.  Some people hire their own touring company.

If you've never been on a cruise before, you might think that the most fun is on port days.  You'll be surprised to find out, however, how eager you are to come back to the boat at the end of the day and see familiar faces whose main role is to make you comfortable and smile.  Most people actually really look forward to "sea days."  Keep in mind that most people really take advantage of port days and stay out for many long hours.  On sea days you might just be thrilled to have a nice workout in the morning, a long lunch, go for a swim, catch up on that book you've been meaning to read, and get ready for a fabulous dinner.

And remember, one of the biggest bonuses is that you don't have to wonder where you'll dine at night, and who will be designated driver.  Enjoy a cocktail and a glass of wine, attend a theater show after dinner, and make your way back to your cabin--just a short walk--at night.  It's really a dream.

--What if I don't like it?  I'll be stuck for a week or 10 days!  There is a possibility that you won't like a cruise.  Just like there is a possibility that you wouldn't like the hotel or resort that you've chosen for your vacation.  I won't deny it.  However, it's unlikely.  Cruises today strive to provide for you the best experience possible, tailored to your individual needs.  Cabin attendants are often key to your experience, and will go out of their way to assist you with what you need to stay comfortable.  Choose a region to cruise that is interesting to you--you will experience the thrill of the view from your cabin changing daily, without ever having to step foot outside your floating hotel if you don't want to.  One of the most fantastic memories I have is sitting on my balcony drinking coffee very early in the morning--watching Mt. Etna pass by--with no sound except for my breathing and the lapping of the ocean against the ship.  My worries had dissolved with the tide.

Other benefits of cruising:  the whole family can go.  Some vacations can be really difficult for the older members of the family--but not cruises.  Grandma and Grandpa can come along and go at their own pace, yet everyone can still be together.

If I've piqued your interest, you can do some investigation.  I favor a couple of websites when I begin doing research:

www.cruisecritic.com and www.cruisecompete.com

Cruise critic gives you a starting point for making sense of the various ships, which can be sorted by many different features, and Cruise Compete offers the opportunity to get a competitive quote for your cruise amongst competing travel agents.

Both are good, but if you use Cruise Compete to find an agent just be aware that you might be getting an agency which does not necessarily do the highest volume with that particular cruise line.  Why does that matter?  High volume agents can call in "favors" with their cruise lines which they do a high volume of business.  Let me give you an example:

We have decided to take a cruise for my aunt and uncle's 50th anniversary.  There will be about 15 people going, and one of my "must have's" was connecting cabins.  The other "must have" was a balcony cabin.  The cruise ship that we chose, unfortunately did not have both.  However, this particular ship is scheduled to undergo a renovation before we set sail, and so our agent, Gina from Northstar Cruises, was able to speak with the ship's management and get their commitment to remodel two balcony rooms and convert them into adjoining rooms.  If your mouth is not agape right now it should be...this was an unbelievable initiative on the part of our agent which demonstrated both her influence as a top producer as well as the commitment of the cruise line to meeting our needs.  Gina does a very big business with many of the cruise lines and I can highly recommend her for the most competitive rates AND the muscle to make things happen.  She can be reached at:

gina@northstarcruises.com

If you have specific questions or if you have questions about cruising for the first time, please feel free to leave me comments and I'll answer them as soon as I can. 

While I'm on a roll...

... make that a pita. Here is an impossibly easy pita chip to make for yourself or for guests. The technique is complements of my sweet cousin-in-law Maria who has never served me anything I didn't like.

Pita Pockets
Olive oil
Sea salt

Preheat oven to 350 degrees. Cut pitas into wedges. Brush a generous amount of olive oil onto each pita wedge, front and back. Sprinkle liberally with coarse sea salt. Bake till golden.

Serve with hummus, olive tapenade, or on their own. They are healthy (there's that olive oil again) and MUST have fewer calories than potato chips although I can't guarantee that.

The Most Perfect Pork Roast

When all we hear lately is about pork barrel spending, can I gently turn your attention to pork-like topics which are so much more....tasty?

Behold, the most perfect pork roast.  Moist on the inside, crisp on the outside. 

What?  What's that?  You've NEVER made a roast of pork before? 

Difficult?  Dry?  Afraid? 

People, this is NOT your mother's pork roast! 

First of all, back in the day, our mother's would cook what began as lovely specimens to oblivion.  The thinking way back when was to cook until the internal temperature reached 180 degrees F.  Not so anymore.  It seems that 150 - 155 is enough to kill whatever creepies may be in the meat...and to allow the succulent juices to flow and leave you with a juicy, flavorful roast.

Here's how you do it.

First, start with a decent sized cut of meat.  Ask for the ribs, and keep the bones in!  Do  you see that darker piece of meat in the picture near the bottom of the chop?  That part goes away if the ribs go away so DON'T DO IT!  Also, it's critical to leave a nice layer of fat on the meat.  Do not let the butcher cut this away, no matter how much money or how many calories he thinks he's saving you.  Even if you don't EAT this fat, it's important to roast the meat with it ON.

How much meat to buy?  If you live in the USA, figure on one rib per person and you'll have leftovers.  In Switzerland, you can probably get away with one rib per 2 people.  I just roasted a 5 and 1/2 pound (approximately) piece with 8 ribs and got nearly 18 nice slices out of it--but there were 2 other main courses.  If it was the main attraction, it probably would have served 8 - 10 just fine.

Second, heat your oven to 160 Celsius or 325 F. 

Third, prepare the meat.  All you need is salt, pepper, and garlic.  Take a few garlic cloves and slice them thinly.  Poke several holes in the roast and slip the garlic slices in.  Next, DOUSE and I really mean DOUSE the fat layer with salt, pepper, and garlic powder.  Remember, each person will get only a thin sliver of this on their plate and it's the only place that the pork will be seasoned.

For those of you who are creative, really--go crazy with what you put on as seasoning.  I am sure you can come up with something very exciting.  But trust me, sometimes a good old garlicky piece of pork is just what the doctor ordered.

When the oven is heated, place the roast in--roasting approximately 20 minutes per pound in a conventional oven.  But here's the trick--invest in a GOOD (the digital kind) thermometer which you can poke in the middle of that succulent piece of meat so that you can watch it and at the PRECISE moment it turns to 150 F in the center (don't let the thermometer touch bone) whisk it out of the oven and let it sit for at least 20 minutes. 

During this time it will go up in temperature by another 5 degrees, and this resting time will also help for some of the juices to be retained.

Then, carve it up!  Use a very sharp knife, and just watch those juices stream out!

Serve with scalloped potatoes, or your favorite spelt pasta, a veggie like butternut squash or somesuch...and you're ready for company.

Let me know how you do!

In the unlikely event of a water landing...

I'm a planner.  And I love a good bargain.

Friday night I meal plan for the week.  I choose my meals and then write my grocery list.

I also have a running "USA"  shopping list.  This is a list of all the stuff I "need", and don't want to forget to pick up when I go back to the States.  Most of this stuff comes from Target, although several other stores contribute to my massively overweight suitcases.

Even though I have lists, in both cases, I always buy more than what's on my list.  Like I said, I'm a sucker for a bargain.  And then I'll see something that I know I use, and I'll just get it.  To stock up.  You know, in the case that, for whatever reason, somehow the world runs out of it.  Visits to the US involve a lot of my time obsessing about shopping, actually.  Things like where, how, what time, when will I go shopping.  How can I get to Target and T.J. Maxx on the same day?  Will they have what I "need" and if not, will I get one final chance to go back before I leave?

If, for whatever reason, somehow the world runs out of it.

Now there's a long shot. In her latest installment in "O" Magazine, my favorite life coach Martha Beck presents her theories about why living this "hoarding" type of lifestyle can make you crazy, and actually create the type of anxiety you are trying to fix by hoarding.  She names this type of lifestyle a "Just in Case Lifestyle," or, JIC for short.

She argues that a  JIC philosophy actually made sense early in human history, when "everything good was scarce" but actually is detrimental in this day and age when "everything good is readily available."  Or, at least we can make that assumption for most people who read the "O" magazine.

Martha argues that a JIC lifetyle leads to excess, which can then lead to a whole host of dysfunctions.  She states, "Most of us are living in some kind of excess; we work too much, eat too much, rack up debt buying too much stuff. Yet, driven by the unconscious, just-in-case assumption that "everything good is scarce," we just keep doing and accumulating more."

Martha further classifies the JIC behaviors into four distinct categories, and argues that JIC contributes to obesity, dysfunctional relationships, cluttered lives (with too much "stuff"), and money anxiety (where even the uber wealthy feel like they don't have enough).  Her rationale is striking, and credible.  Her arguments are sound.  Finally she offers advice on how to replace JIC anxiety with a mindset of abundance.  As a life coach, she has a simple exercise which goes like this:

1. List 10 times you thought that there wouldn't be enough of something and you survived.

2. List 10 areas where you have too much, not too little.

3. List 20—or 50, or 1,000—wonderful things that entered your life just at the right time, with no effort on your part. Start with the little things (oxygen, sunlight, a song on the radio). You'll soon think of bigger ones. Most of my clients realize that the most important things in their lives showed up this way.
 


Does this sound like you?  Even a teeny bit?  As I cannot do the article justice in this simple blog, I implore you to read the whole thing and give this concept a chance.

I'm going to do things differently this next trip to the U.S.  I'm going to focus on specific and definite needs.  I'm going to stick to my list, and I'm not going to let shopping ruin my visit.  I'm going to spend time with my family and friends and enjoy that time.  I already feel more at peace about this trip than I have about all of my previous trips.

If you suffer from any anxiety at all, this simple mindset switch from scarcity to abundance could be the key to unlocking the inner calm that you are desperate for.


Martha Beck's Strategy to Lower Stress

You Lie

That phrase brings back some vivid memories.

It reminds me of sitting in homeroom as a third grader, watching a little boy in our class yell to a little girl, "I see London!  I see France..."  She of course, wanting to protect her reputation, yelled back, "YOU LIE!"

Third grade antics.  That's what we saw on the floor before a joint session of congress last night.  Vicious antics.

Joe Wilson claims that all of those emotions just welled up inside of him, and he just couldn't help but burst out. 

He lies.

This was nothing short of a publicity stunt, a Washington-style wardrobe malfunction.  Joe Wilson was hoping that he'd get a lynch mob going.  Joe thought he'd be the hero to rally the troops together.  

So now you've gotta ask yourself...who would be moronic enough to think that might work?  And what kind of "man" would display that level of disrespect to a sitting president?  Did he yell that at G.W. when he talked about all of the weapons of mass destruction there were in Iraq?

And not only that, but did Joe bother to look up the facts, the inconvenient fact that health care for illegal aliens is expressly prohibited in the health care bill?  Or was he just hoping to whip up his constituents who would then blindly follow?

Joe, you were little known before this, and you can kiss your political career goodbye.  Please add my name to the already incomprehensibly long list of Democrats and Republicans who look forward to hearing of your resignation.

A Country With a Conscience

When we moved to Switzerland just over two years ago, it was as if we were entering into a time warp.

Coming from a suburb of Los Angeles, it was shocking to find an entire country that was closed on Sunday.  Really.  The whole country just kind of closes for business on Saturday around 5 pm, and remains closed until Monday morning.  No quick Target runs, no Sunday morning pedicures, no mall hopping.  None of that.  This is 2009, people!  What up?

And it's so quiet.  Did I mention that you're also not allowed to mow your lawn on Sundays?

There are plenty of cafes and restaurants, though, that are open all weekend long and  I often wonder how on earth they can turn a profit.  Did you know that there are folks who make a career out of one European-sized (read:  "small") cup of Joe and a newspaper?  I am not kidding when I say that folks sit for hours lingering over one pastry or one soda or one cup of coffee--talking and enjoying each others company.  In the same seat.  At the same table.  The server won't bring your bill until you specifically ask for it, because that would be rude.

Not that anyone can afford more than a pastry.  Eating out in Switzerland requires reservations and some serious cash.  One modest meal averages around the equivalent of $30.  And the portion size is a single portion; there's not even enough to take home!  Aside from the prices, eating (ahem, dining) out is an event that takes all evening.  I suppose if you've just blown an entire day's wages on dinner with your family, you don't exactly want to rush through it.  Because you don't do it often.  And as a result, most of us end up eating in; a throwback to the 70s when our moms made dinner every night, and the occasional trip to the one Chinese restauarant in town was truly an event.

All that means you have to shop for groceries, and if you're really good--you'll plan meals for the week  Or if you're a working mother like me, a rarity in Switzerland, you plan meals to survive.  Not many budgets can afford a $100 nightly tab for dinner.

Which brings me to my next point--the grocery shopping.  It's....different.

There are plenty of stores, and they have plenty of items, but selection is just not part of the Swiss grocery culture.  If you live in the US, the next time you're in your local supermarket, do a tally on how many brands of, let's say, green beans they stock.  If I make a trip to the local market, there is one, just one brand of canned green beans.  Horrified can't even begin to describe my first impressions of Swiss grocery stores.  The foodie that I am--I wanted many types of beans.  The way I was used to choosing my brand was by trial and error, eventually finding the one I liked best.  I would proudly proclaim to anyone who asked that it was my brand of choice.  Well, life's a lot simpler here.  It just doesn't work that way. There is usually one brand of the packaged stuff and fresh produce tends to change with the seasons.

Seasonal.  Now there's a word that doesn't exist in the vernacular of today's saavy American shoppers.  You may remember the little story about me going into a veritable tizzy, doing a little dance in front of farmer Hans's vegetable stall last week when I spotted my first butternut squash of the season.  There was a reason for the dance.  I just cannot get butternut squash until autumn, and then, it lasts only through winter.When it arrives, I do the Butternut Squash dance.

HOW, you might ask me, can you LIVE without CHOICE?  Isnt' it your god-given right Pamela?  Don't you feel jipped?  Controlled?  Like some kind of grocery prisoner? 


But wait!  There's more.

Remember when I told you that shops close daily at 5 or 6 pm?  That includes grocery stores too.  So Saturday at the grocery store in Switzerland is madness.  You're really happy if you can grab that one brand of green beans just in case you need it on Sunday.  Because Sunday.....you know the story about Sundays.  


Why do I love it so much here?  What is it about Switzerland that makes me feel so calm, so nostalgic, and so very relieved as I'm landing at Zurich International Airport after a trip abroad?  Why do I so look forward to returning to a place that give me less choice, provides me with much greater rigor, allows for fewer mistakes, and holds me personally accountable for my actions?  What's so fun about having to plan out my life, just so we'll have food on the table at night when I come home from a long day at work?  What's so appealing about high prices for food, for labor, and meals at restaurants?  

The answer:  "cognitive dissonance."   I've got none.

Cognitive dissonance was such an interesting concept to me when I studied about it in college.  I love the way the words kind of roll off my tongue.  But it's an imporant concept.  I believe that cognitive dissonance is at the root of personal unhappiness.  The faster you can get it out of your life the happier you will be.

Cognitive dissonance, simply put, is when your actions do not match your beliefs.  It is when you do something that is not in line with your inner compass, or when you act (either overtly or covertly) against what you believe is the right way to act.

I think there's a lot of it going around the good old USA right now.

I'm not talking about the attorney general who waged his own morality war against big business and then got caught in bed with a prostitute.  I'm talking about the every day choices we make, either consciously or just out of habit, that aren't in line with our inner beliefs.

For example:  there aren't many people who wouldn't agree that first and foremost, their family comes first.  There aren't many I know who would say that farm animals are just meat and don't deserve humane conditions because we're just gonna kill 'em in the end.  I don't know anyone who is in favor of polluting the ground water supply or letting kids go without health care.  But I do know plenty of people whose actions do not match their beliefs.

Is there one day of the week where they spend the whole day with their family?  Is there an absolute cut-off in the evening when all works stops and they are together around the table for dinner?  Do they choose to eat food raised from responsible farming methods and sustainable farms?  Do they shun meats that come from stockyards?  Are they willing to bring home produce which is not perfect, which may have a scratch or a spot, or is lopsided?  Do they insist on the "super-sized" Costco version, when the smaller size would have done just fine?  Do they support with their actions the notion that everyone, not just the white collar workers, should have a day or rest and be able to work hard at only one job and still be able to support their family--even if they are a cashier at the local supermarket?  Do they support doing their part in helping to ensure that all Americans, but kids especially, don't have to go without basic and affordable healthcare?

Did I mention that even though there is only one brand of canned green beans, that they qualify for being the best canned green beans that I've had?

Unbridaled choice, completely unregulated markets, and the pervasive "survival of the fittest" attitude is beginning to take its toll on the American culture and ultimately the survival of arguably the best country in the world.  I'm not such a disciplined person.  Give me a store that's open on a Sunday and I'm there.  But now, I don't have to make that choice.  I'm home with my daughter, visiting with friends, slowing down, and enjoying not having to get stuff done on my weekend.

It took a while, but my sense of peace is striking.  From overscheduled weekends, and frantic runs to fast food restaurants, to lazy weekend mornings in PJs til 10 am and walks around the lake at 2--the choice, in a way, has been made for me.  And because I'm only human, I'm glad about that.

The laws in Switzerland are voted on by the people.  From the smallest village, to the gemeindes, to the kantons, to the country, every single voting person has a say. The rules, the laws, the demand that what little choice there is must be excellent.  The paying of workers a living wage, even though it results in higher prices for us all, and the enforcement of strict importation laws so that our farmers can continue to farm in a sustainable way are the foundational beliefs of the people.  They made it this way.  They want it this way.

And I believe that they've got it right.

O Sole Bio!

There is nothing, and I do mean nothing that is better than harvest time.

It's mother nature at her best, unabashedly showing off. The colors, the textures, the smells of the market, inviting me to come hither. The possibilities at each stall--of soups and purees, of pies and salads--send me into a veritable tizzy. Yesterday, at our annual organic market (called "O Sole Bio:--where Bio on this side of the world actually rhymes with Mio) I spotted for the first time in a year a butternut squash.

Yeah, that's my life...going into a tizzy over farmer Hans's butternut squash. Even he looked a bit nervous about the attention I gave him over the squash.

Inevitably, I buy more than I can use. Well, I could use it, but then there's that small task of preparing it.

With fall on it's way, I'd like to share with you one of my all time favorite autumn recipes for Butternut Squash. This recipe originally showed up in Gourmet Magazine in 1994, and it's been a staple on our Thanksgiving table ever since. And it's not that tough to do...you need time to roast the squash but that's a no-brainer. If you roast the squash ahead of time and put it all together, you can bake it the next day. Or the day after that. And it will be FAB.

Even if you're not a squash eater, please try this. You will email me and thank me all over the place for making you a believer.

PS: Sorry, it ain't that healthy, and may even be fattening.

Bonus: great vitamins, fiber, and a good time had by all. No one says you have to eat it every day. And anyways, you could call this a dessert in which case you can sign me up for the world's healthiest yet tastiest dessert contest.

BUTTERNUT SQUASH WOOTEN

1 large butternut squash

1 stick of butter. Yeah, a whole stick, really. OK, a half stick IF YOU MUST

2 tsp coconut extract. I don't care if you don't like coconut. It's not the same without it and you will positively not even be able to recognize this flavor in the final performance. Just put it in.

brown sugar to taste. Here's where you can cut, if you really must

2 eggs, beaten

10-12 Nilla Wafers or other plain cookie crumbs.

Directions:
If you live in Switzerland, get one of your American friends to smuggle over some coconut extract the next time they go back. It's not on the Migros shelves, I've already searched pointlessly.

Bake squash at 375F/190C for about one hour. I like to cut the squash lengthwise and bake it cut side down on a piece of foil (makes for easier clean up later).

When tender (you'll know it's OK when you can easily put a skewer into it and it's soft), scoop out the flesh and cool. Put it in the blender to puree. Add butter, coconut extract, and eggs. Mix well. Pour into a buttered baking dish. At this point you can store it in the fridge overnight. If you're ready to do it the same day, then top it with the Nilla Wafer crumbs and bake in a 350F/180C oven for 30-45 minutes, uncovered.

Remove from oven, and resist the urge to eat it all in one sitting.

We're only borrowing...

You know the old adage, "you can't take it with you?"

Why do we read this once in awhile, agree heartily, yet fall back into the same routine--making money and stuff the center of our world?

My 3 year old asked me why I had to go to work yesterday.

"Do you like sleeping inside?" I asked her.

"Yes..." she tenatively replied.

"Mommy goes to work to get the money to pay for the house, and to buy the food that we need to eat." That was a bit too much for her, but it satisfied her for the moment.

I didn't tell her that I also work so that we can travel, so that I can give her the experiences which will be so central to the big kid and adult I want her to become, so that she can have not only shoes on her feet--but the really good kind which will support her growth. I didn't tell her that I have a Louis Vuitton fettish, or that I like to eat meat at every meal, or that I like to be surrounded by comfort and beauty.

Stuff. There's a certain contentment to having it.

Not that I've got a lot of it. But I like to be able to get it.

Every now and then something happens, though, which causes me to ask my self--why the hell do I do it? Why do I work my backside off? I watched the death of Edward Kennedy, I feel the seasons changing even today--another summer lost to the digital photographs which I took in a futile attempt to stop time. The ache in my throat and the sting in my eyes as I hold my daughter on my lap--her body stretched out now nearly to my feet, yet her hand still wrapped around my fingers. I reevaluate the cost of working and missing every single moment and breath that she takes.

Why do you work? For some of us, it's a question of just surviving, for others it's about status and feeling good about ourselves, and for others it's about more stuff--better cars, being more financially secure, better neighborhoods, better schools. But are we ever really more financially secure? Do we ever get "there?"

The answer might have been less obvious 10 years ago, but now we know, that no, we are never financially secure. That is because our spending tends to run parallel with our income and because tomorrow, God forbid, something could happen that could wipe all of that security away. Forever. Far fetched? Look around. Homes are foreclosing, folks are losing their jobs, savings accounts have been cut in half or more.

Everytime I go through this exercise, this soul searching, this regret over how fast time passes, I find myself coming to the same conclusion. I have to work, there is no choice, and I must love every day I have with my daughter. But I am ever so grateful that I have never felt the need to work for more "stuff."

The truth is, the stuff we have is borrowed; it doesn't really belong to us. It's on temporary loan. We can't take it with us.

So why do we get so protective of our stuff? Why does the very notion of helping others who have less than us enrage us to the point where we want to see proof that those who have less have worked just as hard as we have before we bend down to offer them a kind word or a bite to eat? Why must we insist on making sure that we're not being tricked by someone who might just be looking for a free ride?

I ask these questions in the heat of the current debate on healthcare, and the innuendos about socialism and the end of the American Dream.

And then I'll ask one more question--what is the American Dream?

Is it the ability to take advantage of those less fortunate on whose backs we build our wealth? Is it the false notion that "if you just work hard enough, you too can build your own wealth?" Is it the notion of once you get there, you don't look back and don't help others less fortunate than you because you mistakenly believe that the only reason they're down there and you're up here has all to do with you and your work ethic?

Isn't the American Dream the idea that given the proper tools, we can live independently? So how can those who don't have the tools (sound mind, education, inner drive to succeed instilled by parents or caregivers who valued this) even possibly aspire to the American Dream?

And if everyone cannot live the American Dream, perhaps we should rename this concept. Maybe we should call it, "the American Dream for Those Lucky Enough to Have been Born into the Right Circumstances."

Protecting our stuff is the single most critical reason for the mess we're in today.

Spelt is spelled s-p-e-l-t!

I admit it.

After opining about our relatively smaller waistlines on this side of the Atlantic, I awoke from a relatively snowy and brutal winter to discover....

that my summer pants didnt fit.

Well, I could get them on and all, I just couldn't zip them.

After not being able to successfully convince myself that the fitted look was really in, and that no one would probably notice, I asked myself, 'How did this happen?" Portion control, check. Exercise, partial check. (Well, gimme a break--it's tough to climb hills in the snow!). Carbohydrate control, negative. That's where I went extremely wrong.

This is not about Atkins or any other fad diet. It's not about completely cutting all of the good stuff out of your diet. It is, however, about substituting this for that and barely feeling it (except when you're able to finally fit into your pants again).

This winter I found myself indulging in my favorite variety of yummy carbohydrates, not saying no to sweets, and pretending that it didn't matter. Well, I'm here to tell you, it did. Here's why and if you remember nothing else, please remember this: calories, while they matter, are far less important than a food's inherent quality of how much available sugar it converts to in your bloodstream and how FAST it converts once you eat it. We call that glycemic index. High glycemic index foods are bad news.

Simple carbohydrates are the worst offenders. Yeah, we all know that white bread, white pasta, white rice, and sugar of any kind is not great for you. But did you know that the following foods are also offenders:

• carrots
• corn
• potatoes (white)
• honey
• many kinds of "whole wheat" bread
• bananas
• raisins
• maple syrup
• preserves (jam or jelly)
  

I may be missing a few, but trust me folks, the preceding foods should be eaten in extremely modest portions, if at all. Here's why:

When you eat foods with a so-called high "glycemic index" such as the ones I've listed above, you are eating foods which can give you instant energy. The net result of eating these foods is an instant sugar deposit directly into your bloodstream. The body responds to these foods by sending insulin into your bloodstream (otherwise you can get into serious trouble--and this is precisely the issue with diabetes).

There are two problems with insulin surges. First, it's now known that continuous insulin surges over long periods of time can lead to Type II diabetes. I will not even pretend I have a grip on the science here, but suffice to say, the pancreas (the organ responsible for secreting insulin) gets burned out.

The second problem is that, in the presence of insulin, glucagon is suppressed. What is glucagon, you ask? Glucagon is the hormone responsible for directing the body to break down fat to use as energy. You don't want to suppress it. Trust me.

I know that this is a REALLY simplistic explanation of the process but trust that simple carbohydrates are evil.

Complex carbohydrates, on the other hand, are excellent. One needs carbohydrates, and these are the type to have. They are found in whole grain baked goods such as:

• sourdough (really!)
• rye bread
• true whole grain breads (check the label for carbohydrate value and go for the lowest one)

Complex carbs are also found in:

• sweet potatoes (yams)
• brown rice or wild rice

So now here's the thing, I realize that simple carbs taste better (as a rule) than complex ones. But here's something for you to try...

In Switzerland we have a grain called spelt, and it is sold as flour as well as pasta (we call this "Ur-dinkel.") In the US, you have brown rice pasta (Trader Joe's makes a fab one). Believe me when I tell you this, you will BARELY notice the difference if you do at all.

So if you really must have your pasta and eat it to, turn to brown rice or spelt.

As for the spelt flour--you can use this as a substitute for anything you normally make with white flour. You WILL NOT NOTICE THE DIFFERENCE. I promise.

Last Sunday I made waffles made with spelt flour...amazing. My 3 year old scarfed them.

I have also made spatzle (small dumplings) with spelt...again, no discernable difference.

These are just a couple of ways you can make a small change and see a major difference. In a world where we are all just about as stressed out as can be, it's natural to look for comfort in our food. You can still have that and do the right thing for your body.

Wild Chihuahuas: Brava: The Story of a Miracle

Wild Chihuahuas: Brava: The Story of a Miracle
Please click on the link to read a heartwarming story of tenacity and love between a dog and her human.

It's all about portion control

And finally, more evidence that super sized servings are causing obesity. This just in from Reuters:

By Megan Rauscher
NEW YORK (Reuters Health) - The major reason for the obesity
epidemic that has gripped the United States in the past three decades is
increased food intake, not reduced physical activity, according to a study
released Friday at the European Congress on Obesity in Amsterdam.

The study is the first to quantify the relative contributions of food and exercise habits

to the growing number of Americans with bulging waistlines. "In the U.S., over the last 30 years, it seems that the food side of the equation has changed

much more than the physical activity side," Professor Boyd A. Swinburn, director
of the World Health Organization Collaborating Center for Obesity Prevention at
Deakin University, Melbourne, Australia, noted in a telephone interview with
Reuters Health.

Weight gain in the American population seems to be virtually all due to the consumption of more calories, with declines in physical activity playing only a minor role, Swinburn explained.
"We absolutely need to continue to promote increased physical activity and a healthy diet because they are both obviously beneficial factors in terms of obesity," he emphasized. "But
when it comes to placing priorities, I think it needs to be on reducing energy intake. It's particularly important for policymakers to focus on the energy intake side of the equation."

In the study, Swinburn and his colleagues calculated how much adults need to eat in order to maintain a stable weight and how much children need to eat in order to maintain a normal growth
curve.  They then figured out how much Americans were actually eating, using
national food supply data from the 1970s and the early 2000s. This information
allowed them to predict how much weight Americans would be expected to gain over
the 30-year study period if food intake were the only influence.

Next, the investigators determined the actual weight gained over the study period using
data from a nationally representative survey that recorded the weight of
Americans in the 1970s and early 2000s.

In children, according to Swinburn and colleagues, the predicted and actual weight increase matched exactly, which indicates that the increases in energy intake alone over the 30 years studied could explain the added pounds, they say.

In adults, the data predicted that they would be 10.8 kg (23.8 pounds) heavier, but in fact they were only 8.6 kg (18.9 pounds) heavier. This finding, Swinburn noted, "suggests that excess food intake still explains the weight gain, but that there may have been increases in
physical activity over the 30 years that have blunted what would otherwise have
been a higher weight gain."

"To return to the average weights of the 1970s, we would need to reverse the increased food intake of about 350 calories a day for children (about one can of fizzy drink and a small portion of French fries) and 500 calories a day for adults (about one large hamburger)," Swinburn noted
in a statement from the meeting.

"Alternatively, we could achieve similar results by increasing physical activity by about 150 minutes a day of extra walking for children and 110 minutes for adults, but realistically, although a combination of both is needed, the focus would have to be on reducing calorie
intake," he added

How much more evidence do we need before we apply pressure to restaurants (especially fast food) to reduce portions?

Pasta, again?

If I make dinner, I always feel half naked if it doesn't include at least one protein, one starch, and one veggie. The problem is, I get so sick of pasta or rice, or potatoes...again.

Here's a great little twist to the typically boring starch choice--toasted orzo. I have included this n a previous post, but thought it was worth calling out and giving it the attention it deserves. I know you will LOVE this, and it looks nice and fancy for guests, but very very easy. The variations are endless.

To serve 4 as a side dish, use one cup orzo (or any small pasta for that matter), a tablespoon or so of olive oil, 2 cups chicken stock, and one or more of the following yummy additions (additions are optional):

• sauteed mushrooms
• sundried tomatoes, chopped
  
• toasted pine nuts
• toasted pecans
• crumbled feta cheese
  
• cured black olives (the salty ones kept in oil), chopped
  
• sauteed onion

If you think of any other additions, please tell me! My favorite combo is the olives, feta, sundried tomatoes, and pine nuts.

Anyways, take the orzo and oil, place in a saucepan and turn on the heat to medium high. Stir constantly until the pasta turns toasty--a medium brown. Pour in the stock and any of the optional additions (except feta cheese--if using that you'll need to put that in last after the pasta is cooked), turn down the heat to low, and cook for 20 minutes covered.

That's it, nothing to it!

You asked for it...more yummy veggies

Green beans are plentiful these days, and here's a recipe to take advantage of these little beauties which is fast and completely addictively delicious. My dear friend Nancy gave me this one, and it's been served to company time and again.

Start with green beans (the hericot vert are wonderful, but any green beans will do) and steam them in the microwave til they are crisp tender.

In the meantime, mix up this yummy veggie toss (works well with asparagus, too).

2 Tablespoons soy sauce
2 Tablespoons sesame oil
1 garlic clove, minced (more if you are brave, or if you're just trying to fend off vampires)
1/4 teaspoon sugar.

Mix well, toss with hot beans. Serve hot, cold, or room temp.

Roast those veggies!

For those who have eaten dinner at my house, you know that I am a huge fan of roasted vegetables.

I write this post for those of you who are looking for something new and easy to do with veggies who are plain tired of microwaving or steaming. Crank up that oven and roast them.

Roasting brings out the intense flavor of the vegetable, and the sugars in the veggies carmelize. The result is mellow and rich flavor which not only tastes terrific but is good for you! And it's a great way to get some more olive oil into your diet (extra points for that!).

Many vegetables are fabulous roasted. A few of my faves are asparagus, carrots, parsnips, potatoes, and (as pictured) cauliflower.

To roast cauliflower (or other veggies):

Heat oven to 450 degrees (220 Celsius).

Wash cauliflower, cut into flowerettes (see bottom photo). Place in a bowl with enough olive oil to coat.

Spread into pan into a single layer (and I cover my pan with foil for a quick and easy cleanup), sprinkle sea salt and freshly ground pepper.

Roast for approximately 20 minutes, or until they look like the photo (top). Serve hot, room temperature or cold.

Enjoy!

More lessons from Europe: Fixing Healthcare

The incoming administration represents Americans' wish for change, on oh so many fronts. Let's see...how many things has G.W. screwed up that need fixin', there's:

1. the economy
2. the environment
3. foreign affairs
4. national affairs (including practically non-existent mass transportation)
   
5. HEALTH CARE

OK, to be fair, G.W. didn't screw up health care. It's been broken for a good long time. But how much longer do you suppose the country can go on like this? When we were rich, we could keep our head above water. But now that we're in a financial ditch, it's just going to just keep getting worse.

So, what to do. Loads of people point to the big bad pharma companies (the ones getting so rich off of the public--hmm wait a minute...shouldn't revenue and profit reflect in the stock price? And why, if these companies are doing so incredibly well, aren't their stock prices going up? Another blog for another day).

OK, the cost of medicines is high. And so is the cost of hospitalization. Or even a trip to the ER, for that matter, is extremely expensive. Scouting around the internet for "average prices" brought me to this publication

http://www.swiftmd.com/xres/uploads/documents/SwiftMD-WhitePaper20080819a.pdf

but there are many more out there. Swift MD claims that the average trip to the ER will cost the consumer over $1000.

Having worked in the health care industry for nearly 16 years, I can tell you that the "system" is very, very broken. And it's not just one part--it's everything. In this case, we might just consider throwing the baby out with the bathwater. Here's why.

1. Americans want "a deal." I believe that if we asked folks to pay "their fair share" of their medical bills (and I'm talking about using a relative, sliding scale) we'd have anarchy. The thing that appeals to most is the convenient $15 office visit.
2. Americans are appalled at the idea of "socialized" medicine. God forbid the government step in an coordinate health care--we'll all die!
   
3. Insurers, given the choice, only want to insure healthy people. As long as we have an open market with health care, sick people or people at risk will always either pay more or be excluded altogether, and that works for the insurance companies and makes it easier to offer $15 office visits.

Why are we so vehemently opposed to a not-for-profit approach to health care? While not all nations have this right (Canada and the UK are dismal, for instance), some nations do a fabulous job of it (France and Switzerland, for example). Can't we learn from them?

In Switzerland, if you are a resident, you are required to have health care insurance. Period. No ifs, buts, ands. You must provide proof of a policy to obtain a resident permit. My dad (60+) has the senior special. Approximately $180 per month even covers many physician prescribed medications. The downside? He only gets a semi-private hospital room should he need to be hospitalized. My daughter has the creme de la creme policy--which costs a whopping $50 per month. Even dental and eyeglasses are included, along with approximately $800 per year allowance toward some kind of physical activity (ie gym membership, etc.).

On paper it looks too good to be true. It is both good AND true. Health care in Switzerland is regarded extremely highly on the international front, and beats the US on many levels, particularly on the return on investment. Recently I had a chance to test it out. After my nearly 3 year old daughter had popped her elbow out of its socket, we took a trip down to our local ER since kids tend to do these things either after hours or on weekends, and it happened to be a Sunday. We went to the public hospital (there is also a private hospital which she would have been entitled to go to as well--this one was closer). When I got to the front desk I noticed a relatively empty waiting room. After filling out a HALF sheet of paper and providing her insurance card (seriously, there was literally NO paperwork), we waited for about 20 minutes, during which time the lady at the front desk must have apologized 3 times profusely for the wait.

We were finally seen by not 1 but 3 physicians. The first two immediately looked at my baby, very gently examined her, efficiently administered pain medication, and set her up for an X-ray. Not long afterwards, a nurse came to wheel her into the X-ray room---she had 2 films made, and then she was seen by the third physician who manipulated her elbow and presto, put her back together as good as new.

The whole experience took about an hour once we were seen. I could not see another patient in the ER although I did hear one baby cry. It was not jammed with people.

We left, and as always, I was busy being grateful for having insurance, wondering how much this would have cost us (nothing in Switzerland is cheap). I received the bill less than 2 weeks later (TWO WEEKS, can you imagine? When my daughter went to Children's Hospital in Los Angeles it took them MONTHS to send me a bill!).

The total bill (drum roll please) was approximately $210. That's it. The WHOLE experience cost my insurance company $210 and me $0.

Now let's ask ourselves, is it time to reevaluate our priorities, and begin learning from others?

A Lean Way to Start the New Year

If you're like me, you're figuring out right now how to start eating just a bit healthier now that the new year is upon us. We made a fantastic New Year's Day dinner which was low in fat and deeeeeelicious.

Menu:

Roast Pork Tenderloin
Toasted Orzo with Sundried Tomatoes
Roasted Cauliflower

Pork:

We used a tenderloin that was nearly 1.5 lbs but you can use any size you want. The cooking time will vary, but have a digital thermometer available and you won't go wrong.

1.5 lb pork tenderloin
1 tablespoon grape seed oil (or peanut oil--both allow you to use very high heat to sear the pork--others will smoke)
salt and pepper
1/4 c. Dijon mustard (or any other type you'd like)
1/2 tsp. dried sage
1 tablespoon good olive oil

Preheat the oven to 425 degrees Fahrenheit.

Whisk the mustard, sage, and oil in a small bowl. Set aside.

Salt and pepper the loin and sear in a non-stick pan with the oil. To properly sear you will need to heat the oil on high for a few minutes and then BE SURE to pat dry the loin with a paper towel until any obvious moisture is absorbed. You must do this to be sure that when you place the loin in the pan you do not get splattered with grease.

Brown on all sides, maybe about 10 minutes.

Pull out of the pan and placed in a lightly oiled baking pan. Spread the mustard mixture on the loin--thicker for more flavor, lighter for less intense flavor. The mustard will also help keep the juices in the meat.

Place the probe of a digital thermometer into the meat. Roast meat until temperature reads approximately 160 degrees. Meat will be pale pink. For rarer, roast only to 150 degrees.

Pull meat out of oven and let rest for 10 minutes. Slice in medallions.

Toasted Orzo:

1 cup orzo pasta
1-2 tsp olive oil
5-7 sundried tomato halves, hydrated or in oil, chopped finely
2 cups chicken broth

Place orzo and oil in saucepan and mix to coat orzo evenly. Over medium heat, toast the orzo, stirring constantly until orzo is medium brown. Be careful, because it can burn quickly so you will need to constantly stir it. When orzo is browned to your taste, add chopped sundried tomatoes and chicken broth. Cover and let simmer for approximately 20 minutes or until liquid is absorbed. Voila.

Roasted Cauliflower:

Preheat oven to 450 degrees Fahrenheit.

Wash and cut one head of cauliflower into small florets (or just buy the pre-cut). Toss in olive oil.

Place on shallow baking pan in one layer. Salt and pepper. Place in oven until cauliflower browns lightly; I like to turn the florets during roasting to get them even but it's up to you. Done!

I paired the Chappellet 2005 Cabernet with this and it was fantastic.

Enjoy the meal. Remember, small portions!!!