Yesterday while waiting for the Princess to finish her swimming lesson, I was reading Change Anything: The New Science of Personal Success (Kerry Patterson, Joseph Grenny, David Maxfield, Ron McMillan, and Al Switzler). The title caught my attention as I browsed the new non-fiction books at the library. I thought this book was appropriate with New Year’s around the corner. I know we still have Thanksgiving and December, but let’s face it. The year’s almost over. ;-P
Although much of what I read was common sense, here are some useful pointers I got from the book:
I’m slowly catching up on my newspaper readings. Although most people would toss the Sunday paper within a couple of days of getting it, I generally like to make sure I skim through the contents in case I happen to run across a food review, recipe, or an article that might inspire/teach me something new. The downside is the clutter, but all that can be relatively managed by a more dedicated effort to go through the papers more promptly. (Note to self…)
Most of us have the common sense to avoid what makes us sick. But do we do the same when in comes to cosmetics? Unless you have allergies to certain ingredients, chances are you don’t read labels. Better start reading them because it can make a world of difference to your skin health.
One late night sometime last September, I happened upon an M. Night Shyamalan thriller/sci-movie called The Happening, which features people committing suicide for no apparent reason. At first, people think that it’s some kind of biochemical terrorist attack on Central Park that is spreading quickly along the eastern seaboard. Eventually, a Philadelphia science teacher (Mark Wahlberg’s character) notices that whenever there’s a large group of people around, the plants around them release a toxin which makes people want to kill themselves. People are scrambling to leave the city and into the rural areas, but it seems that the toxin has reached the country as well. Continue reading →
Yesterday while waiting for my car to get its oil changed, I read a neat article on ramen by Kevin Pang in the Chicago Tribune. One of the points that he made was on the function of slurping. He writes, “Slurping accomplishes two duties: It cools the noodle, and the extra intake of oxygen supposedly amplifies flavor, the same way it would with wine.”
I never thought of it that way, but it made sense to me. Wine connoisseurs would breathe in the aroma of the wine before drinking, and perhaps even use a wine aerator or a decanter before pouring it into a glass so the wine could get more oxygen. And then it got me thinking about oxygen’s role in improving the taste of food. For instance, doesn’t it seem that food tastes better when you’re eating outside in the fresh air—especially while camping, picnicking, or even grilling? Continue reading →
Pick a page, any page.
Sometimes I can’t get myself to read a book from cover to cover, but I know the book has tons of useful information, and I want to get whatever I can from it. What to do? In those instances, I find that opening to a page and reading a random sentence/section is the way to go. (Note: This approach is not recommended if you’re trying to get into med school—I speak from experience). Continue reading →
When I was in Boston, I took a Creative Concepts class through the Ad Club and had this fantastic instructor named Annie Finnegan, a copywriter from Arnold Worldwide. One of the assignments she gave us was to come up with a list of things we’d never do and then do something from the list.
Funny thing was that I learned and did some unexpected things as a result of this assignment. Continue reading →
The other day I read a food review on Food and Wine’s websiteby author of Free Food for Millionaires, Min Jin Lee. I was simply blown away. Not only was the review, “Why Restaurants Revere Seiji Yamamoto,” fantastically written, but the descriptions made me want to hop on a plane to Tokyo, seat myself at Nihonryori Ryugin and experience kaiseki, the most traditional—and expensive—style of Japanese cuisine.
Lee writes: “A classic kaiseki menu can vary widely in its number of courses, but at a minimum, the meal is comprised of an appetizer (sakizuke), sashimi (mukozuke), a simmered dish (shiizakana), a grilled dish (yakimono) and a steamed dish (mushimono).” She describes each of the items presented to her with delicious detail, I could almost taste them through my monitor. 😉