Call me crazy, but life is full of ups and downs, and "success" is getting to a conclusion with some feeling of satisfaction about the life you lived.
So why do people indulge in laziness and unremarkable activities and then brag about them? Why do Americans in particular constantly stomp all over their own lives, whining about their situations, when there are people so much worse off than them? Why can't we all enjoy the silver lining? Why do we worry and stress about things that have already transpired and are closed matters?
What happens, happens. Some say it's the hand of God, some say it's fate, others say it's a completely random process. I say it doesn't really matter how it happens, as long as you've taken responsibility for who you are, what you do, and where you are. You should approach each obstacle intent on scaling it and coming up with solutions, not standing at the base of the mountain commiserating with the other roughly-average people about how hard it's going to be.
Go on, chill at base camp... but the harder you push yourself, the harder you learn to work, the more you benefit, the more you experience... the more you taste life. What's the worst that could happen? How would you deal with that? In the words of Reel Big Fish musician Aaron, "You know, kids, things can only get so bad before you fucking die, and then it's over."
...In other, less vulgar words: Yes, it's bad, but if you waste all your time focused on the severity of the situation, and not seeing the bright side of it or designing possible routes in your mind, you will have missed the point. You will have forgotten that it's not nearly as bad as it could be (if you're thinking, you've got a beating heart and a breath in your lungs), and if you waste enough time, you'll have lost your chance completely.
Life is what you make it. I personally try to see the positive side of things. If you've got nothing, you've got nothing to lose. Nowhere to go but up. Homo sapiens is a species remarkably resilient in both brain and body. But don't believe me when I say that... go out and prove it to yourself.
Wednesday, October 24, 2007
Friday, September 28, 2007
For maximum enjoyment of life...
...do not get strep throat.
Days of temperatures over 103, joint pain so excruciating I could not walk, a complete absence of appetite, and the loss of my voice were just some of the fun things I experienced with strep throat. I don't ever remember the illness being that bad when I was a kid.
...do enjoy the fall foliage in Boston.
With October quickly approaching, the leaves will start changing, and it is absolutely beautiful in this city. Before it gets too cold, spend some time in the commons reading and enjoying the advent of autumn.
...do take advantage of living near a large body of water, if you do.
Run the river trails. Picnic at the lake. Relax on the beach. The sounds of water lapping against a dock or crashing on the sand have been proven to reduce stress levels in most people. What I personally like to do is run along the Charles up to the Mass Ave bridge area dock, stretch on the dock to take a short break and to enjoy the scene, and then run back.
...do not indulge your road rage.
One of the BU shuttle drivers has really been taking out his road rage on other drivers this week - tailgating, honking, speeding, cutting people off, muttering pissy comments to himself... And he drives a BUS!! He seriously seems like one of the most miserable people I have ever seen. Plus, his road rage has alienated the female rider with whom he has been flirting. And I'm sure the other drivers aren't pleased. Nobody wins.
Days of temperatures over 103, joint pain so excruciating I could not walk, a complete absence of appetite, and the loss of my voice were just some of the fun things I experienced with strep throat. I don't ever remember the illness being that bad when I was a kid.
...do enjoy the fall foliage in Boston.
With October quickly approaching, the leaves will start changing, and it is absolutely beautiful in this city. Before it gets too cold, spend some time in the commons reading and enjoying the advent of autumn.
...do take advantage of living near a large body of water, if you do.
Run the river trails. Picnic at the lake. Relax on the beach. The sounds of water lapping against a dock or crashing on the sand have been proven to reduce stress levels in most people. What I personally like to do is run along the Charles up to the Mass Ave bridge area dock, stretch on the dock to take a short break and to enjoy the scene, and then run back.
...do not indulge your road rage.
One of the BU shuttle drivers has really been taking out his road rage on other drivers this week - tailgating, honking, speeding, cutting people off, muttering pissy comments to himself... And he drives a BUS!! He seriously seems like one of the most miserable people I have ever seen. Plus, his road rage has alienated the female rider with whom he has been flirting. And I'm sure the other drivers aren't pleased. Nobody wins.
Tuesday, September 4, 2007
A Change of Scenery
I have returned to Boston to go to school, and thus, my cooking options are more limited. First, in my new place in Allston, the kitchen is not exactly clean. My landlord has hired a maintenance man to clean the apartment, but the guy is moving at snail pace and spent three hours yesterday morning cleaning the floor in one tiny corner of the tiny kitchen. I also do not have many of the utensils, tools, pots, pans, and other things I will need to cook as I did in Dallas. We are also lacking a microwave for the time being.
Worst of all... There is no Central Market here. As some of you may know, CM was my Mecca in Dallas - I went there most days when I was getting ready to cook, and its employees were often my source of inspiration. There are no grocery stores here to my knowledge that offer the selection that CM did in Dallas.
As for my absence... I was living in a condo with two guys and frequently working overtime. When I did have time to cook, I often did not have the energy. When I had the time and the energy, I definitely did not have the energy and the patience to post it all here. Therefore, I may be posting some items from memory that I made in Dallas.
I am also going to broaden the scope of the blog. I will try to maintain a few objectives, as follows:
1. To examine the world of food from the standpoint of a single person whose health and budget are priorities.
2. To share what recipes, secrets, tricks, and any other helpful items I come across in this exploration.
3. To share other enjoyable experiences I have had here in Boston and elsewhere that have improved my quality of life and describe how these revelations may be useful to you.
4. To share health tips and their sources.
5. To otherwise provide commentary on the enjoyment and quality of life.
That will be all for now. I will post when I have more information or more time to spend articulating the beauty of Legal SeaFoods crabcakes.
Worst of all... There is no Central Market here. As some of you may know, CM was my Mecca in Dallas - I went there most days when I was getting ready to cook, and its employees were often my source of inspiration. There are no grocery stores here to my knowledge that offer the selection that CM did in Dallas.
As for my absence... I was living in a condo with two guys and frequently working overtime. When I did have time to cook, I often did not have the energy. When I had the time and the energy, I definitely did not have the energy and the patience to post it all here. Therefore, I may be posting some items from memory that I made in Dallas.
I am also going to broaden the scope of the blog. I will try to maintain a few objectives, as follows:
1. To examine the world of food from the standpoint of a single person whose health and budget are priorities.
2. To share what recipes, secrets, tricks, and any other helpful items I come across in this exploration.
3. To share other enjoyable experiences I have had here in Boston and elsewhere that have improved my quality of life and describe how these revelations may be useful to you.
4. To share health tips and their sources.
5. To otherwise provide commentary on the enjoyment and quality of life.
That will be all for now. I will post when I have more information or more time to spend articulating the beauty of Legal SeaFoods crabcakes.
Tuesday, February 20, 2007
Contact e-mail.
For those of you who have questions or comments to which you would like a reply, drop me an e-mail at thesavorylife@gmail.com. Feel free to share anything you like! :)
Bison cheeseburger - an upgrade from your normal hamburger.
BISON CHEESEBURGER
This is a serious upgrade from your normal cheeseburger. Bison meat is a leaner, healthier choice: it has less fat and cholesterol than normal ground beef, but is higher in iron and protein, which makes it useful for those who are health-conscious. It has been said to help fight cancer and heart disease, due to certain fatty acids that can be found in the meat. In addition to these health perks, bison meat typically has a richer, more flavorful taste than regular ground beef.
Ingredients:
1/3 lb. ground bison meat, cajun spices/seasoning, grated cheese(s) (I typically use a monterey jack and cheddar blend), garlic, olive oil, 2 slices of 10-grain bread.
Directions:
Begin by cutting up a clove of garlic (pieces at your discretion; I prefer to dice it) and sauteeing it in a little olive oil in a frying pan on a burner turned to medium-high heat. Create a circular patty from the bison meat. Lightly season both sides with your cajun spices. Once the garlic is slightly brown, put your bison patty in the pan. You will want to let each side brown for a few minutes, and continue to flip the patty until it is nearly cooked to your liking. I prefer my burgers with some pink in the center, which usually doesn't take much more than five minutes. Just before you think the burger is done, spread some cheese across the top, and when it is melted, your bison burger is done. Serve on toasted 10-grain bread for a healthy, well-balanced meal.
This is something that should take less than ten minutes and is inexpensive. It is a good choice for a quick lunch or dinner. To read more on bison meat:
http://www.bisonbasics.com
http://www.bisoncentral.com
This is a serious upgrade from your normal cheeseburger. Bison meat is a leaner, healthier choice: it has less fat and cholesterol than normal ground beef, but is higher in iron and protein, which makes it useful for those who are health-conscious. It has been said to help fight cancer and heart disease, due to certain fatty acids that can be found in the meat. In addition to these health perks, bison meat typically has a richer, more flavorful taste than regular ground beef.
Ingredients:
1/3 lb. ground bison meat, cajun spices/seasoning, grated cheese(s) (I typically use a monterey jack and cheddar blend), garlic, olive oil, 2 slices of 10-grain bread.
Directions:
Begin by cutting up a clove of garlic (pieces at your discretion; I prefer to dice it) and sauteeing it in a little olive oil in a frying pan on a burner turned to medium-high heat. Create a circular patty from the bison meat. Lightly season both sides with your cajun spices. Once the garlic is slightly brown, put your bison patty in the pan. You will want to let each side brown for a few minutes, and continue to flip the patty until it is nearly cooked to your liking. I prefer my burgers with some pink in the center, which usually doesn't take much more than five minutes. Just before you think the burger is done, spread some cheese across the top, and when it is melted, your bison burger is done. Serve on toasted 10-grain bread for a healthy, well-balanced meal.
This is something that should take less than ten minutes and is inexpensive. It is a good choice for a quick lunch or dinner. To read more on bison meat:
http://www.bisonbasics.com
http://www.bisoncentral.com
Saturday, February 17, 2007
Chipotle!
CHIPOTLE
a highly biased restaurant review
If you're looking for a burrito bigger than any other burrito (the king of burritos?), with fresh ingredients, hotter-than-hot spices and peppers, and uniquely savory meats, Chipotle is your place. I've been to locations all across the US, from east, to west, to north, to south, and the devotion to a quality meal is always the same. While Chipotle could be categorized with chains like McDonald's (which formerly owned the largest piece of Chipotle stock) and Taco Bell, because it, too, produces a product "for here" or "to go" in a fast and repetitive manner, it is NOT in the same category. Chipotle endeavors to provide you with a fast AND fresh, healthy-ish (not the healthiest thing ever, but much, much better for you than your typical fast food), great-tasting, hunger-slaying, palate-building meal. Taking a hint from Chipotle's rapid growth and multiplying regular customer pool, other chains have sprung up or, having been founded before Chipotle, expanded in order to compete with the uniquely styled chain. So, why Chipotle?
1. Understated environment.
The clean feel of Chipotle's decor is no mistake: the white walls, complemented by the bare-bones, pipe-exposing lack of a traditional ceiling; the strange, naked-feeling artwork; the basic furniture; and the no-frills floor makes for a comfortably understated environment. Be yourself, because it'll help flavor the environment. You won't clash with anything. All types welcome there, because they want you to set the mood with your hunger and obvious zest for good tastes. Chipotle, instead of feeling stereotypical, like many other places in its category, feels clean, fresh, and open. They're not hiding anything, and you know it.
2. Friendly staff and order setup.
The burrito-makers behind the counter want to make your burrito, the way you want it. You don't even have to know the names of things, you can just point at what looks good, or tell them an amount and point, and they'll make it for you. It's kind of like the customization available at Starbucks, but you get to physically see your options. They make your burrito, to your liking, giving you a starting foundation and a smile. Moreover, every option really looks fresh. The items are replaced/replenished regularly. The guacamole is greeeeen. The meats are steaming next to the steaming beans and the steaming rice. The salsas are uncontaminated. The sour cream is pure white. The cheese is a milky pearl color and freshly grated, not sticking together in one formerly grated block. This is a step above what I've seen at any other place in the same category. They know what's good, and what's fresh, and they'll make it for you.
3. TASTE!
Definitely saving the best for last... TASTE is the major reason why you, and all your friends, relatives, schoolmates, coworkers, partners, pets, small children, large children, roommates, teammates, doctors, and acquaintances should choose Chipotle first. Chipotle understands that better taste comes from closer attention to details like freshness, composition, growing tactics, feeding methods and sources, use of hormones (or the lack thereof, as is the newest thing with their sour cream and soon, their cheese), and quality of foods and the people that produce them. You can taste the spices in a Chipotle burrito that no other places take the time and money to add. You can taste how fresh the avocadoes that went into the guacamole were, and you know that the guacamole was not made much before your burrito was. If you want to taste with all that you are and all that your tongue has to offer, Chipotle is the most obvious choice. You can taste the roots of Mexican food in a way that you can't at fast food Mexican places or at locations of direct competitors of Chipotle.
So, go get some Chipotle. If not right now, tonight. If not tonight, tomorrow night. For locations, menus, nutrition info, and other fun things (like watching fresh guacamole being made via live feed), go to http://www.chipotle.com. Customize an order. I recommend a chicken burrito bol with half the normal amount of rice, some black beans, a stripe of the red hot salsa (be careful, this stuff burns everything it touches, but it's delicious), sour cream, lots of cheese, and a serving of guacamole. Or be traditional and get it wrapped in a tortilla. Any way you do it, it's tasty.
In other words, Chipotle, because no detail goes unnoticed, unstudied, or unappreciated.
a highly biased restaurant review
If you're looking for a burrito bigger than any other burrito (the king of burritos?), with fresh ingredients, hotter-than-hot spices and peppers, and uniquely savory meats, Chipotle is your place. I've been to locations all across the US, from east, to west, to north, to south, and the devotion to a quality meal is always the same. While Chipotle could be categorized with chains like McDonald's (which formerly owned the largest piece of Chipotle stock) and Taco Bell, because it, too, produces a product "for here" or "to go" in a fast and repetitive manner, it is NOT in the same category. Chipotle endeavors to provide you with a fast AND fresh, healthy-ish (not the healthiest thing ever, but much, much better for you than your typical fast food), great-tasting, hunger-slaying, palate-building meal. Taking a hint from Chipotle's rapid growth and multiplying regular customer pool, other chains have sprung up or, having been founded before Chipotle, expanded in order to compete with the uniquely styled chain. So, why Chipotle?
1. Understated environment.
The clean feel of Chipotle's decor is no mistake: the white walls, complemented by the bare-bones, pipe-exposing lack of a traditional ceiling; the strange, naked-feeling artwork; the basic furniture; and the no-frills floor makes for a comfortably understated environment. Be yourself, because it'll help flavor the environment. You won't clash with anything. All types welcome there, because they want you to set the mood with your hunger and obvious zest for good tastes. Chipotle, instead of feeling stereotypical, like many other places in its category, feels clean, fresh, and open. They're not hiding anything, and you know it.
2. Friendly staff and order setup.
The burrito-makers behind the counter want to make your burrito, the way you want it. You don't even have to know the names of things, you can just point at what looks good, or tell them an amount and point, and they'll make it for you. It's kind of like the customization available at Starbucks, but you get to physically see your options. They make your burrito, to your liking, giving you a starting foundation and a smile. Moreover, every option really looks fresh. The items are replaced/replenished regularly. The guacamole is greeeeen. The meats are steaming next to the steaming beans and the steaming rice. The salsas are uncontaminated. The sour cream is pure white. The cheese is a milky pearl color and freshly grated, not sticking together in one formerly grated block. This is a step above what I've seen at any other place in the same category. They know what's good, and what's fresh, and they'll make it for you.
3. TASTE!
Definitely saving the best for last... TASTE is the major reason why you, and all your friends, relatives, schoolmates, coworkers, partners, pets, small children, large children, roommates, teammates, doctors, and acquaintances should choose Chipotle first. Chipotle understands that better taste comes from closer attention to details like freshness, composition, growing tactics, feeding methods and sources, use of hormones (or the lack thereof, as is the newest thing with their sour cream and soon, their cheese), and quality of foods and the people that produce them. You can taste the spices in a Chipotle burrito that no other places take the time and money to add. You can taste how fresh the avocadoes that went into the guacamole were, and you know that the guacamole was not made much before your burrito was. If you want to taste with all that you are and all that your tongue has to offer, Chipotle is the most obvious choice. You can taste the roots of Mexican food in a way that you can't at fast food Mexican places or at locations of direct competitors of Chipotle.
So, go get some Chipotle. If not right now, tonight. If not tonight, tomorrow night. For locations, menus, nutrition info, and other fun things (like watching fresh guacamole being made via live feed), go to http://www.chipotle.com. Customize an order. I recommend a chicken burrito bol with half the normal amount of rice, some black beans, a stripe of the red hot salsa (be careful, this stuff burns everything it touches, but it's delicious), sour cream, lots of cheese, and a serving of guacamole. Or be traditional and get it wrapped in a tortilla. Any way you do it, it's tasty.
In other words, Chipotle, because no detail goes unnoticed, unstudied, or unappreciated.
Barbecue chicken, baked, and asparagus.
BAKED BARBECUE CHICKEN
Okay, so, I don't have a grill, and I'm not close with anyone who does have a grill, so my barbecue chicken got baked.
Ingredients:
Jardine's 5-Star Texas-Style sauce, Dragon soy sauce, chicken breasts, and regular soy sauce.
Directions:
Marinate in soy sauce, Dragon soy sauce, and Jardine's for at least a few hours. The last two ingredients are things I found at Central Market that I had previously never seen before. The Dragon grants a smoky back flavor, while the Jardine's gives it that sweet and spicy Texan barbecue taste. Yum. The regular soy sauce just speeds up marinades. After marinating, place the chicken breasts flat on a pan and stick into an oven preheated to approximately 350 degrees for about 18 minutes. Serve with Jardine's. Very basic recipe, just ultimately an ad for those two special sauces for those of you who live near a Central Market.
ASPARAGUS
Yum, my favorite vegetable - next to radishes. Or red cabbage. Okay, my favorite green vegetable.
Ingredients:
Asparagus. It should be thin and not hard at time of purchase.
Directions:
To prepare asparagus, begin by holding each stalk with fingertips at each end. Bend slowly, and the stalk will break naturally at a good place, leaving you with the top, which is what you want. Rinse the asparagus. Place in a covered pan and fill with water until most stalks are slightly submerged in water. Cook on medium/medium-high heat for 6-10 minutes, or until the asparagus is soft but still somewhat crunchy (you can test this by trying a piece). Serve with cream sauce or salt and butter.
CREAM SAUCE
A family favorite with asparagus, straight from France.
Ingredients:
Creme Fraiche (it comes in a hot pink plastic tub and is usually near the sour cream or cream cheese at high-end grocery stores), 1 stick of butter.
Directions:
Empty entire container of Creme Fraiche into a saucepan. Place on medium heat. Add one stick of butter. Allow the two to melt together, stirring occasionally, until both are fully melted. DO NOT let the sauce boil.
Simplicity's the key for tonight. Sorry there's nothing more elaborate. PS - Even if you're not a huge fan of asparagus, try it with the cream sauce - everyone loves it.
Okay, so, I don't have a grill, and I'm not close with anyone who does have a grill, so my barbecue chicken got baked.
Ingredients:
Jardine's 5-Star Texas-Style sauce, Dragon soy sauce, chicken breasts, and regular soy sauce.
Directions:
Marinate in soy sauce, Dragon soy sauce, and Jardine's for at least a few hours. The last two ingredients are things I found at Central Market that I had previously never seen before. The Dragon grants a smoky back flavor, while the Jardine's gives it that sweet and spicy Texan barbecue taste. Yum. The regular soy sauce just speeds up marinades. After marinating, place the chicken breasts flat on a pan and stick into an oven preheated to approximately 350 degrees for about 18 minutes. Serve with Jardine's. Very basic recipe, just ultimately an ad for those two special sauces for those of you who live near a Central Market.
ASPARAGUS
Yum, my favorite vegetable - next to radishes. Or red cabbage. Okay, my favorite green vegetable.
Ingredients:
Asparagus. It should be thin and not hard at time of purchase.
Directions:
To prepare asparagus, begin by holding each stalk with fingertips at each end. Bend slowly, and the stalk will break naturally at a good place, leaving you with the top, which is what you want. Rinse the asparagus. Place in a covered pan and fill with water until most stalks are slightly submerged in water. Cook on medium/medium-high heat for 6-10 minutes, or until the asparagus is soft but still somewhat crunchy (you can test this by trying a piece). Serve with cream sauce or salt and butter.
CREAM SAUCE
A family favorite with asparagus, straight from France.
Ingredients:
Creme Fraiche (it comes in a hot pink plastic tub and is usually near the sour cream or cream cheese at high-end grocery stores), 1 stick of butter.
Directions:
Empty entire container of Creme Fraiche into a saucepan. Place on medium heat. Add one stick of butter. Allow the two to melt together, stirring occasionally, until both are fully melted. DO NOT let the sauce boil.
Simplicity's the key for tonight. Sorry there's nothing more elaborate. PS - Even if you're not a huge fan of asparagus, try it with the cream sauce - everyone loves it.
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