It's How You Say it That Makes it Count

Every Wednesday morning, I commute to Boston to work for two days. I can never predict how heavy the traffic will be. Some days it takes me almost three hours to reach my destination and on others, I breeze right through in less than two hours. Either way, I have plenty of listening material so that my mind has been stretched by the time I get there. I get off exit 18, the Cambridge exit and usually have to wait to pass through several sets of lights to move forward. There’s usually lots of traffic here since there are several lanes that are merging from different exit ramps.

I’ll never forget my first day at this exit. The traffic was inching its way along and as I got closer to the first light, I noticed two men on different sides of the road. They appeared to be directing traffic. One of them, I noticed, was waving his arms and speaking with such passion and enthusiasm that I was instantly impressed. As I made my way past him, he said, “All right Connecticut, have a nice day!” And it put a huge smile on my face. The next day, driving passed again, I realized that he was collecting money for the homeless, so I made a donation. And every Wednesday and Thursday morning I would drive by, make a donation, and say hello. I eventually found out the man’s name is Gene and that he is not homeless, but that he’s been collecting money at that intersection for the homeless for 30 years. Over the last few months, I’ve been able to talk to Gene and see what a wonderful person he is. I love him dearly and this past Wednesday, when I told him so, he replied, ”It’s how you say it that makes it count.” Another big smile. He knew I meant it by the way I said it.

People can always tell when you mean what you say. Sometimes, words are just words that only take on real meaning when there is emotion to back them up. The words come from the head and the feelings from the heart and I think in many situations, it’s the emotional component of (or lack of) a phrase or word that is what we’re “hearing”. And he heard me loud and clear.

This is literally how I begin my days in Boston and sometimes I think that this is the real reason I go there–or at least that this short and sweet moment is meant to be. If it’s not, though, there is still no doubt that seeing Gene sets the stage for the rest of my day and has a ripple affect on my world. And hopefully his too.

Quick and Decadent Chocolate Cups

What do you do when you want to put together a quick yet decadent after dinner treat for your guests? Start with some good quality semi-sweet or darker chocolate, add a healthy handful of nuts, seeds, dried fruit, and coconut. Then top with sea salt. The great thing about these mini chocolate cups is that the possibilities are endless. You can use macadamia nuts, pecans, almonds, pine nuts or hazelnuts. Pumpkin, sesame, and sunflower seeds are options. And for dried fruit–raisins, currants, apricots, pineapple, cherries, blueberries would work well. Whatever you’re in the mood for and have on hand will work and they can be made and ready in about 30 minutes without a lot of fuss.

Mini Chocolate Cups with Fruit and Nuts

3.5 - 4 oz. good quality semi-sweet chocolate (60-65% cacao content) or slightly darker (I used Lindt 70% Intense Dark)

1 t coconut oil

1 T chopped walnuts*

1 T hulled sunflower seeds*

1 T dried cherries, chopped in half

1 T shredded coconut

coarse sea salt

Very gently melt the chocolate with the coconut oil over a double boiler, or rest a glass or ceramic dish with the chocolate into a pot of simmering water. Continue to stir gently until the chocolate is ¾ of the way melted, then remove the chocolate from the heat and stir until it is completely melted (I do this to prevent the chocolate from overheating and separating and the residual heat in the bowl is usually enough to complete the melting process). Add the nuts, seeds, fruit, and coconut and stir well. Drop teaspoons full of the mixture into mini muffin pans that are lined with small paper pastry cups. Let them set for a few minutes, then sprinkle with a little sea salt. Chill until set in the refrigerator. This recipe makes about 8 chocolates.

That’s it! These are so quick and easy and the perfect size for a bite or two after a meal. And that’s usually all that I need to satisfy me. I’m going to experiment with different nuts, fruits and brands of chocolate since there are a few good ones on the market.

* If you’re using nuts and/or seeds that have been soaked, they should be dried really well (even dehydrated) before adding to the chocolate.

A Labor of Love

Yesterday, I had the pleasure of spending the afternoon in Willington, CT at Passardi Maple on 76 Potter School Road, where I watched the Passardi family, with Noah Passardi at the helm, prepare their maple syrup. I discovered their sign on a drive through Willington a couple of weeks ago and had stopped at their sugar-house with my Mom. As luck would have it, they were setting up lines and taps for their trees to begin the process of collecting syrup. While we were there, Richard Passardi took the time to walk us through the maple syrup producing process and was kind enough to have me come back for a visit to watch and videotape the production. I was able to see and even taste the raw material that comes dripping out of the trees and was astonished to discover that it looks like water and tastes only slightly sweet. I was guided through the entire process from syrup collection, to the boiling/evaporation process that concentrates it down and gives it the deep rich color that maple syrup is known for. I watched how they filter, grade, and finally bottle the finished product. The best part, though, was in the tasting. I was able to try one of their grade A and grade B syrups and was amazed that the seemingly simple (but actually not so simple) process of boiling had converted a thin, clear liquid into something so deliciously rich and sweet.

But what impressed me more than anything about my experience, was witnessing the care and teamwork demonstrated by the Passardi family. While I was there, they worked tirelessly to collect the syrup from their tanks, ensure that the syrup boiled just right, bottled it promptly, and kept the house neat and organized. And besides maple syrup, Noah Passardi keeps bees that produce honey and he pours beeswax candles (which I prefer because they burn cleaner than paraffin wax).

Everyone wore many hats and helped where they were needed to keep the operation running smoothly. In fact, I don’t know of a better way to describe the effort except to call it a labor of love. I spent several hours with the Passardi family, and when I left, they had many more hours of work to go before they were finished for the day. For me, watching how the Passardi family produced their maple syrup was an education and I felt good about buying their product. And I will tell you that this morning, I used their delicious grade B maple syrup on my spelt pancakes. I believe the biggest benefit to visiting the Passardi family’s sugar-house, though, was something much more important than knowledge. A sense of community develops when people become acquainted with those that are producing the food that they eat and those types of relationships are the glue that keep us all human and doing things for the good of everyone. And that's exactly how I felt at the end of the afternoon.

If you’re ever in Willington, CT stop by Passardi Maple for some outstanding maple syrup, honey, or candles. I’m happy I did…

Run Your Own Race

Last weekend, I attended the New York City Marathon for the first time, as a spectator and fan of an online friend. Reading that there were to be 40,000 runners and an expected 2 million people watching, I wasn’t sure what to expect, except to say that I anticipated a very intense day. I met up with a friend in the city and we headed to First Ave and 85^th Street, which was mile 17 for the runners and a spot where we hoped to meet our mutual friend for the first time.

From the moment we arrived, the enthusiastic roar of the crowd along the sidelines invigorated me and I soon became aware that I was part of something much more than a race. It seemed as if everyone was there to cheer on someone and it didn’t matter how fast they ran or where they were in the lineup, the fact that they were running at all was enough for them to attract the tremendous support of their family, friends and even additional onlookers. They were there to run their own races and I felt that this was a common thread weaving it’s way through us all and uniting us. I felt that we were all inspired by the runners that we knew and didn’t know, and at the same time, the runners gained motivation and energy from the fans. I couldn’t help but feel that the endless amount of strength and positive energy present galvanized us all. The intensity that I was anticipating was an uplifting intensity; a divine elevation, a feeling that I will never forget and I am so thankful for such a memorable experience.

We met our friend at mile 17 for a very exciting moment. He was on fire and there was no stopping him crossing the finish line. We and many other friends had been following his training progress and offering support online for several months. What was so special about this marathon for him was that it represented what he considered a transcendent goal – one that accomplished so much more than completing a 26.2 mile run. It was about eating healthier, losing weight, becoming more fit and the idea of focusing on something significant and the entire experience brought all of these things into his life and then some. Through no intention of his own, he developed a following online and with the people closer to home and he inspired everyone to make positive changes. And minutes after completing the run, he was already thinking about his next challenge and how to keep the momentum going. It was all about what he had accomplished and how to use that as the starting point for his next goal. You can see him and some of the day here in the two following videos:

Part 1 and Part 2

The lesson for us all is continuous self-improvement. Not competing with someone else, but with ourselves by running our own races. We should set out to reach a goal that we define by identifying what our passions are and on what we want to spend our time and energy. We determine what is best for us and develop the steps necessary to achieve our goals. If we approach them in this way, then we will always come out ahead.

Savor the Celebration

Some of the best times in our lives are those spent with family and friends centered around celebrations and it seems there is always a reason to celebrate. There are holidays, weddings, graduations, birthdays, new babies, etc. They are all opportunities for people to assemble into groups large or small. And one thing these gatherings have in common is food. Not just any food, but exceptional, festive, indulgent, “feast for the taste-buds” food. Those recipes that we don’t pull out everyday just for ourselves, or perhaps dishes that are a bit richer than we would normally eat. Like the Thanksgiving feast with all the comforting side dishes around the turkey and the luscious desserts that follow. Or the rich pastas and seafood recipes we prepare for anniversaries or for Christmas. For special occasions, these dishes help to create an atmosphere of joy and celebration and wonderful memories, so we should savor them without guilt. In fact, I believe that if we recognize and enjoy these indulgent foods as part of the overall experience (in moderation, of course), then their benefits far outweigh any “negative” health impacts they may have. Because if they are awakening feelings of gratitude and happiness, then they are promoting our emotional well-being and this has a strong positive impact on our overall health. And seriously, life is too short to deprive ourselves of the beautiful things in life, like beautiful food.

Well, a few weeks ago was such an occasion for me and two friends. We hadn’t seen much of each other since before the summer because of busy schedules, but we made it a point to get together because we were all celebrating our birthdays within a few weeks of one another. So we met on a cool, Autumn day at my friend’s house and spent the afternoon preparing Julia Child’s Boeuf Bourguignon, a recipe that begins with bacon, but which is absolutely necessary to use if you want to truly experience this dish. If you’d like to see some of the cooking process and what it looked like, you can watch this video:

It was warm, tender, deep with rich flavors and we devoured what we had in our plates and were thoroughly content afterward so I would say that the afternoon it took to prepare was worth the effort. Of course, no true birthday celebration would be complete without dessert but we broke with tradition for this one and instead of cake, we made a chocolate fondue with lots of fruit that we lingered over as we chatted. It was a smooth and silky, not-too-sweet chocolate nirvana that paired well with strawberries, bananas, pineapple and melon. It also made an ideal ending to a perfect meal which was simple but rich, decadent, heavenly and worth every calorie. And I am happy to say that it helped to shape a gathering we will remember very fondly.