~from dinnerreviews.com~
A couple of weeks ago I took a sabbatical of sorts from my consulting work and writing to get back in touch with something I had lost; my love for cooking – my passion to be in service to others.
As such things go, a friend of a friend makes a phone call and I find myself in a small, intimate Italian restaurant in Boca. The names have been changed but it’s something like, ‘Alfredo’s Tuscan Grill’; the kind of restaurant that we’re all familiar with, white table clothes, informed waiters, an expressive wine list and a sound, grounded Southern Italian menu. It turns out that the owner, the chef, after being in the same location for 25 years had decided to retire to his importing business and to spend more time with his family. The only person he felt comfortable selling to was his nephew.
I was brought in to learn from Chef Alfredo; mimic his techniques, taste profile and cooking methodology – the thought being that the established and loyal clientele would crave Chef’s food even when he’s gone – it’s ‘Alfredo’s Tuscan Grill’ after all.
I spent a few weeks shadowing him while the details of the sale worked it’s way through the legal and financial morass that’s killed many a deal. I silently took mental notes on a spoon full of spice here a dash of aromatics there – no recipes written down of course. I strained past chef’s shoulders to watch him make Tiramisu and Ricotta Cheesecake; Filleto Pomodoro, Sauce Ragu and how he built a sauce Sorrentina in a pan at the last minute.
All these things I memorized till I felt I was ready to take control and run a shift on my own.
I had everything down except for one thing, I was not Chef Alfredo and that’s who the guests were coming to see.
I had recognized the European business model early on in my training; it’s something that we American’s have either forgotten or overlooked.
In my own experience in restaurants in Paris, Bern and Locarno Switzerland, The Black Forest in Germany and throughout England I saw first hand how the Chef ran the show. The Chef was there at the front door to welcome his guests, to cajole and joke amicably with his friends, to suggest new menu preparations or to hint at hidden gems in the kitchen not available to all. If there were front of the house managers or General Managers, they all deferred to the Chef as being the resident expert and the true reason that guests came.
Chef Alfredo worked in the same manner, showering his guests with attention, shouting into the kitchen to his assistant, with a knowing wink, to use the freshest mussels for table 5; hurriedly running into the kitchen, with a flash of hands over a pan personally perfecting a dish for table 8 - all the while choreographing the movement of the staff, the tempo of the dining experience, the lighting, the music and the final rounds of Lemoncello.
That’s the European way; something that we in America have held at bay, preferring consistent chains, cookie cutter food, systems, efficiency and profit over passion, daring, family, closing for a month in the summer to give everyone the same holiday off and the feeling of inclusion.
Somehow I think we could use a little more of later and a little less of the former; for guests and for staff.
The thing that Chef Alfredo, I and the legions of our brothers and sisters in arms who are connected to the sanctity of our chosen craft offer is not food nor ambiance but relationship; a connection to something bigger than us, a family, a home away from home.
In these days of contracting economies and declining checkbook balances there’s something to be said for a place where the chef knows your name, where he greets you at the door and whisks you off to your table; where you feel doted on and included in the mystery of food, libation and good friends.
There’s a large, affluent family of contractors from Philadelphia that come into Chef Alfredo’s once a week; one side of the family one week, the other side the next week. As they walk in the door, depending on which side of the family it is, the staff starts to buzz and orders are being fired because, without fail, they order the same appetizers every time to start. It’s as if coming to this restaurant, sitting around their table is a ritual of welcoming, of coming together, of embracing once another after a hard week out in the world. Chef Alfredo provides this family with the opportunity to come together, once again, to savor something familiar in a world of constant change and to let them get back to what’s truly important – each other.
If you only could only afford to go out once a month wouldn’t you choose a place, and an experience that goes beyond eating and epitomizes the best attributes of dining?
I’m not Chef Alfredo, nor will I ever pretend to be, but what I’ll be there, at the front door, welcoming you in, grateful for your presence and quietly telling you about all wonderful dishes I have in mind, only for you. There’s nothing finer than taking a group of your friends to a little out of the way place just because, ‘The chef is a personal friend of mine’.
Wednesday, May 27, 2009
Wednesday, May 20, 2009
Contrast as Clarity
Everyone needs to make a living, not everyone needs to ‘work’. I believe that too many of us have allowed the fear of financial security, or the lack of it, to swallow us up whole and allow our circumstance to completely consume us; forgetting that work, or the pursuit of it, is a poor substitute for actually living our lives, connected to our families, our creative spirit and our communities.
At least I was.
Last month I wrote about the strange way life seems to work and the possibilities we find ourselves in if we allow them in to our lives. It looked like I had found a job that would challenge me intellectually and stimulate my passion. It would mean that I would be slightly outside my comfort zone and precipitate a steep learning curve. I believed in all of it.
Alas things didn’t work out the way I imagined. It wasn’t for a lack of trying; I put forth a mountain of effort everyday. The concept was solid, brilliant minds were in play, the future looked limitless. Yet something was nagging me in the pit of my stomach and I chose to ignore it; everyone needs to earn after all.
But in the last couple of months I had forgotten something fundamental, lost something quite important and it eluded me for many nights until one morning I went down to the beach, sat and watched the waves come in.
Then I remembered.
Twenty five years ago, as a hopelessly romantic teenager and half hearted dish washer, I watched two women work the kitchen in a restaurant. A local 24 hour joint called ‘The Big Wheel’ on Indianapolis Blvd in Hammond Ind. It was a Saturday night and the ticket wheel was full and spinning, guests jawing with one another about the days events; the stalwart gals behind the counter cracking jokes with the regulars and making them feel right at home.
Back in the kitchen, Artellia White and her compatriot moved together, assembling orders, wide grins on their faces; silently engaged in what I would come to call, ‘The Dream of the Dance’ – a perfectly orchestrated symphony of movement, smells and action.
It was at that very spot in time, in that very place where I said to myself, ‘I don’t know what that is, but I want me some!’ and set out on my course to become a great chef.
In the intervening years I was reminded of what Lori Walker, a sous chef of mine once told me, ‘Adam you weren’t a very good cook when I first met you but you have become an excellent chef.’ If you know Lori and have had the profound blessing to work with her, you’d know what tall praise that is.
I came to realize during this last work experience that I like being called ‘Chef’, I like the preparation, I like the music of the ticket machine during service and I love bangin pans.
It’s what I got into this business for and I owe a debt of thanks to Artellia White, Lori Walker and the legions of co workers, artisans and professionals who have helped to hone me into who I am today.
I had forgotten all about that, but I remembered.
As soon as I did, a position was offered, accepted and I am now joyfully back to cooking – back to my joy; all else in irrelevant.
Find out what gives you joy, celebrate it, do it – every day, stay with it – be consistent; all else follows, money, position, respect.
Coming from your heart is the only way to earn a living, everything else is just work.
At least I was.
Last month I wrote about the strange way life seems to work and the possibilities we find ourselves in if we allow them in to our lives. It looked like I had found a job that would challenge me intellectually and stimulate my passion. It would mean that I would be slightly outside my comfort zone and precipitate a steep learning curve. I believed in all of it.
Alas things didn’t work out the way I imagined. It wasn’t for a lack of trying; I put forth a mountain of effort everyday. The concept was solid, brilliant minds were in play, the future looked limitless. Yet something was nagging me in the pit of my stomach and I chose to ignore it; everyone needs to earn after all.
But in the last couple of months I had forgotten something fundamental, lost something quite important and it eluded me for many nights until one morning I went down to the beach, sat and watched the waves come in.
Then I remembered.
Twenty five years ago, as a hopelessly romantic teenager and half hearted dish washer, I watched two women work the kitchen in a restaurant. A local 24 hour joint called ‘The Big Wheel’ on Indianapolis Blvd in Hammond Ind. It was a Saturday night and the ticket wheel was full and spinning, guests jawing with one another about the days events; the stalwart gals behind the counter cracking jokes with the regulars and making them feel right at home.
Back in the kitchen, Artellia White and her compatriot moved together, assembling orders, wide grins on their faces; silently engaged in what I would come to call, ‘The Dream of the Dance’ – a perfectly orchestrated symphony of movement, smells and action.
It was at that very spot in time, in that very place where I said to myself, ‘I don’t know what that is, but I want me some!’ and set out on my course to become a great chef.
In the intervening years I was reminded of what Lori Walker, a sous chef of mine once told me, ‘Adam you weren’t a very good cook when I first met you but you have become an excellent chef.’ If you know Lori and have had the profound blessing to work with her, you’d know what tall praise that is.
I came to realize during this last work experience that I like being called ‘Chef’, I like the preparation, I like the music of the ticket machine during service and I love bangin pans.
It’s what I got into this business for and I owe a debt of thanks to Artellia White, Lori Walker and the legions of co workers, artisans and professionals who have helped to hone me into who I am today.
I had forgotten all about that, but I remembered.
As soon as I did, a position was offered, accepted and I am now joyfully back to cooking – back to my joy; all else in irrelevant.
Find out what gives you joy, celebrate it, do it – every day, stay with it – be consistent; all else follows, money, position, respect.
Coming from your heart is the only way to earn a living, everything else is just work.
Wednesday, April 15, 2009
Realization of a life lived
In writing the last post, which I neglected to spell check - my apologies, I came upon 3 insights:
1.) The hijacking of the 'Aha Moment' by an insurance company for an ad line is insidiously clever but I'm thankful for anything that celebrates those mysterious, magical moments in our lives - we should be singing those songs more often
2.) In the past 8 months, whenever I thought that I was at the end of my rope with only a long way to drop, something or someone was there to mitigate the damage and support me in my adventure - a timely check wired to my account, a reconnection to an old and treasured friend, the blooming of a new one - a band rehearsal that went great and filled my heart with glee, my daughter's unfettered smile; everything has been falling into place albeit not what I may have imagined or prayed for but always and ever there has been an 'event' that has shown me how textured my life is, how rich and quite luxurious, although not in the classical sense - but MY GOD, how grateful I am for all of it and how thankful I am for all of you.
3.) Expectations can be a tricky thing, in business or personal life; I went on this past interview for a position that I'm overqualified for and end up getting a position that will require me to learn and puts me right to my 'edge', my comfort zone and causes me to stop, consider myself as a professional and man and encourages me to 'lean into my edge' as a means to push past any self limiting beliefs and opens up a whole new world to me.
Who would have thought all that would come from such as simple exercise as going on an interview AND, the more I learn about the company, it's founders, it's culture and mission I run up against my OWN beliefs again and again; I don't want to tell tales out of school but this may be, may be the perfect place for me to be right here, right now.
Hope springs eternal for me every moment that I take a breath - now I get to take action to make my beliefs a living breathing part of my life instead of some intellectual exercise in semantics.
All My Best to All of You!
1.) The hijacking of the 'Aha Moment' by an insurance company for an ad line is insidiously clever but I'm thankful for anything that celebrates those mysterious, magical moments in our lives - we should be singing those songs more often
2.) In the past 8 months, whenever I thought that I was at the end of my rope with only a long way to drop, something or someone was there to mitigate the damage and support me in my adventure - a timely check wired to my account, a reconnection to an old and treasured friend, the blooming of a new one - a band rehearsal that went great and filled my heart with glee, my daughter's unfettered smile; everything has been falling into place albeit not what I may have imagined or prayed for but always and ever there has been an 'event' that has shown me how textured my life is, how rich and quite luxurious, although not in the classical sense - but MY GOD, how grateful I am for all of it and how thankful I am for all of you.
3.) Expectations can be a tricky thing, in business or personal life; I went on this past interview for a position that I'm overqualified for and end up getting a position that will require me to learn and puts me right to my 'edge', my comfort zone and causes me to stop, consider myself as a professional and man and encourages me to 'lean into my edge' as a means to push past any self limiting beliefs and opens up a whole new world to me.
Who would have thought all that would come from such as simple exercise as going on an interview AND, the more I learn about the company, it's founders, it's culture and mission I run up against my OWN beliefs again and again; I don't want to tell tales out of school but this may be, may be the perfect place for me to be right here, right now.
Hope springs eternal for me every moment that I take a breath - now I get to take action to make my beliefs a living breathing part of my life instead of some intellectual exercise in semantics.
All My Best to All of You!
Just When You Thought All Was Lost, Here Comes Life
Stop the depression, cease and desist with the negative thoughts, discontinue the discomfort; halt the procrastination!
“This just in – Optimism Is Possible…..”
Last July I lost my last full time gig – this was at the beginning of the downturn before everything got really hairy – before anyone knew how bad things could really get. I had been working with a small start up with big plans and ambitions and I, as the Corporate Chef was working on things way outside my comfort level and skill set but I was learning things about building a business from the ground up that I knew, in my heart of hearts, that would pay off huge in the future – financial plans, construction project management, preopening critical paths; all that really fun stuff.
I had the feeling that something was coming my way although I hoped that things would work themselves out. I saved a bit, held out for a decent severance package and set up a few leads for consulting work should the bottom drop out.
And, drop out it did. Even though my intuition was telling me to be prepared it still came as quite a shock to me when the conversation finally came, you know how they go, ‘No hard feelings, you’ve done an excellent job, just a matter of economics…’. No matter how they framed it, it still meant that I was outside looking in.
Having planned a bit, I scheduled a long overdue back surgery; the rationalization being that I needed all my strength for the next chapter of my adventure.
For the first time in my life I filed for unemployment; no pride involved – I had paid in, I deserved the cash.
I worked my network, reaching out to past associates and co workers, polished up my Linked In profile, got on FaceBook, started my own blog – anything to work the process.
I figured that the energy I was expending would return ten fold when the perfect job I had envisioned, meditated on and wrote about would surely come.
I sent out 6 resumes a week, sure that my crafty cover letters would woo some hard hearted Human Resources Director to my cause; I could be an valued asset to their organization after all – couldn’t they see that?
My smiles became more strained, my posts in my gratitude journal started to sound more like pleas and I slowly realized that I had become very bitter over my past dismissal.
Very bitter, and with that the depression hit me in the head like an empty Tequila bottle after eating the worm. The depression lay there simmering under the surface mixing with my bitterness until it became a lethal brew, enough to knock any wise ass to his knees; and there I remained, prostrate wondering at once how the hell I had gotten here, and where, o where, would I end up?
And that’s when I woke up from my fog and got back up on my feet. I straightened my shoulders and raised my head up because I knew that no one, no one was going to make this work except for me and the first step was to let it go; release and allow, change my stinkin’ thinkin’ and get myself out there.
The minute, I mean literally the moment when I let go of my feelings of bitterness over my last job and my desperation over my present predicament I got a call. I went on an interview for a Kitchen Manager position, under my pay grade but who was I to turn my nose up at a decent day’s work.
My can do attitude, that attitude of gratitude came shining through me and was told that instead of the KM position they wanted to offer me the GM position.
I already had more than most to be grateful for, a roof over my head, my body was healing nicely, my children were healthy – my word, what did I have to complain or worry about? Can’t seem to remember right now………
GM, well hell yes; praise God and pass the ammunition; time to roll up my sleeves and starting hittin’ it hard – tall and frosty, here I come.
Now, I ask you – what came first, the chicken or the egg?
What are you capable of with a heart full of gratitude and a head full of optimism?
Hold True my very dear friends -any of you who may be experiencing difficultes at this time - Hold True, night always passes into the light of a brand new day and who knows what thay may bring....
“This just in – Optimism Is Possible…..”
Last July I lost my last full time gig – this was at the beginning of the downturn before everything got really hairy – before anyone knew how bad things could really get. I had been working with a small start up with big plans and ambitions and I, as the Corporate Chef was working on things way outside my comfort level and skill set but I was learning things about building a business from the ground up that I knew, in my heart of hearts, that would pay off huge in the future – financial plans, construction project management, preopening critical paths; all that really fun stuff.
I had the feeling that something was coming my way although I hoped that things would work themselves out. I saved a bit, held out for a decent severance package and set up a few leads for consulting work should the bottom drop out.
And, drop out it did. Even though my intuition was telling me to be prepared it still came as quite a shock to me when the conversation finally came, you know how they go, ‘No hard feelings, you’ve done an excellent job, just a matter of economics…’. No matter how they framed it, it still meant that I was outside looking in.
Having planned a bit, I scheduled a long overdue back surgery; the rationalization being that I needed all my strength for the next chapter of my adventure.
For the first time in my life I filed for unemployment; no pride involved – I had paid in, I deserved the cash.
I worked my network, reaching out to past associates and co workers, polished up my Linked In profile, got on FaceBook, started my own blog – anything to work the process.
I figured that the energy I was expending would return ten fold when the perfect job I had envisioned, meditated on and wrote about would surely come.
I sent out 6 resumes a week, sure that my crafty cover letters would woo some hard hearted Human Resources Director to my cause; I could be an valued asset to their organization after all – couldn’t they see that?
My smiles became more strained, my posts in my gratitude journal started to sound more like pleas and I slowly realized that I had become very bitter over my past dismissal.
Very bitter, and with that the depression hit me in the head like an empty Tequila bottle after eating the worm. The depression lay there simmering under the surface mixing with my bitterness until it became a lethal brew, enough to knock any wise ass to his knees; and there I remained, prostrate wondering at once how the hell I had gotten here, and where, o where, would I end up?
And that’s when I woke up from my fog and got back up on my feet. I straightened my shoulders and raised my head up because I knew that no one, no one was going to make this work except for me and the first step was to let it go; release and allow, change my stinkin’ thinkin’ and get myself out there.
The minute, I mean literally the moment when I let go of my feelings of bitterness over my last job and my desperation over my present predicament I got a call. I went on an interview for a Kitchen Manager position, under my pay grade but who was I to turn my nose up at a decent day’s work.
My can do attitude, that attitude of gratitude came shining through me and was told that instead of the KM position they wanted to offer me the GM position.
I already had more than most to be grateful for, a roof over my head, my body was healing nicely, my children were healthy – my word, what did I have to complain or worry about? Can’t seem to remember right now………
GM, well hell yes; praise God and pass the ammunition; time to roll up my sleeves and starting hittin’ it hard – tall and frosty, here I come.
Now, I ask you – what came first, the chicken or the egg?
What are you capable of with a heart full of gratitude and a head full of optimism?
Hold True my very dear friends -any of you who may be experiencing difficultes at this time - Hold True, night always passes into the light of a brand new day and who knows what thay may bring....
Monday, March 23, 2009
silver clouds - platinum linings
Here in Florida, now that the days are slightly longer, about an hour before sunset, the light reflecting off of the towering clouds shine silver and serves to remind me that although things may be looking dim in the news nowadays I firmly believe that these economic times will turn out to be, in retrospect, the greatest time of opportunity that I'll likely see in my life time.
For someone, or some group, with the courage of their convictions, with the tenacity of their expectations, with the drive of a dream that only they can see - this is indeed an auspicious time. There are deals to be made, bargains to be found and partnerships to be established that now, while it's the right time - the time right before the right time, that will reap huge benefits for those involved and those affected, influenced, led and illuminated by the subsequent bold action, massive intent and consistent movement forward.
I have no evidence of this: no reliable data, no quantifiable detail, spreadsheets, exit polls nor experts to extol the virtue of my wisdom yet there is something insistently nagging me here, deep inside my heart and mind that urges me to believe that it is so - some innate cellular memory of difficult times mastered that reminds me that all one really has to do is see these times for what they are and not merely what they look like:
The chance of a lifetime.
I, for one, am going back to my business plan, tighten up my numbers, equate a reasonable balance between profit and life for all involved in the project and talk to everyone that'll listen to me to take this adventure with me; with all of you.
To that end I'm going to start an on line blog/diary/journal that will serve as a report, of sorts to those that might take a similar step and a how to guide that might serve to save others from whatever hiccups I might experience along the way called 'The Red Wing Coop Kitchen Project' ; I'll post a link when it's formatted.
I'm going to come up with a completely compelling reason why people will come and be in relationship with me and share some of their hard earned money with me as customers and why, oh why, some will make the decision to trust me, my experience, skill, good humor and insight and to entrust in me some of their money in partnership with me in joy.
All of this just feels too big to keep all to myself, so don't be surprised if I call you soon and ask you to be a part of what I'm about to create; something that will work for everyone and something that will embody what foodwerks inc, and I stand for - at the core, "Making lives more meaningful, one dish at a time."
Oh, what a time to be alive, to take a chance, to look beyond the clouds to the platinum linings just beyond our view - but that are there nonetheless.
Blessings
For someone, or some group, with the courage of their convictions, with the tenacity of their expectations, with the drive of a dream that only they can see - this is indeed an auspicious time. There are deals to be made, bargains to be found and partnerships to be established that now, while it's the right time - the time right before the right time, that will reap huge benefits for those involved and those affected, influenced, led and illuminated by the subsequent bold action, massive intent and consistent movement forward.
I have no evidence of this: no reliable data, no quantifiable detail, spreadsheets, exit polls nor experts to extol the virtue of my wisdom yet there is something insistently nagging me here, deep inside my heart and mind that urges me to believe that it is so - some innate cellular memory of difficult times mastered that reminds me that all one really has to do is see these times for what they are and not merely what they look like:
The chance of a lifetime.
I, for one, am going back to my business plan, tighten up my numbers, equate a reasonable balance between profit and life for all involved in the project and talk to everyone that'll listen to me to take this adventure with me; with all of you.
To that end I'm going to start an on line blog/diary/journal that will serve as a report, of sorts to those that might take a similar step and a how to guide that might serve to save others from whatever hiccups I might experience along the way called 'The Red Wing Coop Kitchen Project' ; I'll post a link when it's formatted.
I'm going to come up with a completely compelling reason why people will come and be in relationship with me and share some of their hard earned money with me as customers and why, oh why, some will make the decision to trust me, my experience, skill, good humor and insight and to entrust in me some of their money in partnership with me in joy.
All of this just feels too big to keep all to myself, so don't be surprised if I call you soon and ask you to be a part of what I'm about to create; something that will work for everyone and something that will embody what foodwerks inc, and I stand for - at the core, "Making lives more meaningful, one dish at a time."
Oh, what a time to be alive, to take a chance, to look beyond the clouds to the platinum linings just beyond our view - but that are there nonetheless.
Blessings
Wednesday, March 11, 2009
Do Your Best
Dear Readers
Sorry it's been a while since I've last written but I've been focused on doing my best, in the moment, every day - and I'm very glad to be back.
A couple of weeks ago I had an unfortunate experience. While in the Bahamas, I was hurriedly walking down a flight of stairs and twisted my ankle severely. It could have been the 3 black russians I had in me or the fact that I was in a slightly wet bathing suit getting back to the hot tub before lights out.
In any regard, when I twisted my ankle I fell down the last flight of stairs and ended up fracturing my fibula, the smaller bone in the lower leg, when I impacted the stair edge with my leg, trying vainly to protect my head.
After a few xrays, and about $1000 dollars in CC preauthorizations, I was given good news - I would not need a cast and, in fractures such as these, the prognosis was a lot of ice and elevation.
I joked with the xray tech - 'They say to take lot's of pictures on holiday but I don't think they meant these kinds...' I tried to make light of it all but in reality I was scared that I might need surgery in order to repair the break.
I was referred to the local private hospital, "Doctor's" and was immediately put at rest by the attending physic an who not only looked after my physical aliments but took great pains to make sure that my emotional health needs were met as well - laughing and joking with me.
Side note: this has now been twice I've visited hospitals in Nassau and I can say that the quality of care in each case surpassed any experience in a US hospital; might have been the phenytenol that they gave me to calm me a bit but the staff seemed more genuinely caring instead of detached as some of our highly trained and world regarded medical staff can be in this country.
I had been on a roll previous to the accident and felt great. Now with a busted leg, egg on my face and the prospect of yet another period of healing (I had a lamenectomy fusion from L3 - S1 back in October of last year - if you have to ask then consider yourself lucky - that took me 5 months of carefully scrutinized healing to get back into shape), needless to say I was a bit depressed.
On the flight home I was confined to a wheel chair and let me tell you by the time I got home to my own bed I had become furious at how the disabled are treated; I had to look myself in the mirror when I got home and challenge whatever beliefs I had held about the handicapped or merely hobbled and found myself sadly lacking any real knowledge nor any previous desire to know until I got to experience myself - it taught me a lot about myself and less about others but that's not the point I'm working right here, right now.
A couple of days later, still frustrated at my immobility, angry and close to tears, I considered something I had read before.
In Don Miguel Ruiz's book 'The Four Agreements", one of the agreements he encourages the reader to commit to him or herself is, 'To always do your Best'; understanding that you're 'best' can fluctuate from day to day. One day you're physically active, responsive and capable, the next day Mercury goes retrograde and you can't even get a copier to work with you.
A slight exaggeration I know but the premise still holds; we're often the first to beat ourselves up if we somehow miss the mark or fall short of our, or anyone else's, expectations.
For the last two weeks, the best that I have been able to do is rest - alot, ice my leg - 10 minutes on, 20 minutes off, and keep off it and elevated - regardless of my responsibilities or what anyone else thought, this was the best use of my time.
That forgiveness and self - permission took a bit of work to get to but I got there and finally, finally feel good enough to get back doing what I love to do; write and be in relationship with you and all whom I love.
We get to stop our self judgement right in it's tracks and find the courage to be kind to ourselves. Our self flagellation will only prolong our healing, perhaps even make it impossible to do so and it's only through kindness and laughter that our bodies vibrate with healing energy and gets about the business of straightening bones, repairing ligaments and strengthening muscles.
I know there's a metaphor for our culture, our time and our economy in there, but I'll leave it to you to find it!!
Sorry it's been a while since I've last written but I've been focused on doing my best, in the moment, every day - and I'm very glad to be back.
Take a moment and drop the needle on Aerosmith's Rocks album and listen to 'Back in the Saddle' cause I am, and loving it.
Much, much more to come, I've got a bit of catching up to do.
Sunday, February 15, 2009
Heros
Alice Waters taking the time to school me on her 'Edible Classroom' Initiative. She was one of the first Chef's who really made an impression on me as a youngling; asides from the obvious female thing, I wanted to be just like her when I grew up!
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