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Sunday, December 7
How to Make Traditional Italian Almond Biscotti
What is the all-time best dunking cookie? Italian biscotti. Whether it's a glass of sweet wine or a mug of steaming coffee, biscotti's firm, crunchy texture stands up to dunking like no other cookie I know.
Biscotti, (pronounced bis-caught-tee), have been around since Roman antiquity. The name is from the Latin biscoctus, meaning "twice-baked," since they were baked twice in the oven. Originally, biscotti was a practical food; because they were dry and sturdy, they were easily transportable for long journeys.
It wasn't until the Renaissance in Tuscany, that biscotti became considered a treat. They were served and often dunked in wine, such as vin santo. Because of biscotti's hard, crunchy texture, people eventually people began dunking them in hot drinks such as coffee as well.
Though original Tuscan biscotti were made with almonds, today's biscotti come in an endless array of flavors. Some are made with anise, others with coffee. Many are studded with nuts and dried fruit while others are dipped in chocolate. There really is a biscotti to please everyone.
If you're looking for a fool-proof basic, traditional Italian almond biscotti recipe, then you're in luck. Today I'm sharing my mom's recipe for Traditional Italian Almond Biscotti that are satisfyingly firm rather than jaw-breakingly hard and are chock-full of toasted whole almonds and laced with fragrant orange zest. They're our entry for Eat Christmas cookies, which is running through December 21st. Check out the delicious entries here.
Biscotti are really easy to make. I swear. And the more you make them, the easier they become, since you'll develop a feel for the dough and the texture. Once you get the hang of making biscotti, feel free to adapt this recipe. For example make a festive Christmas biscotti by replacing almonds with pistachios and adding dried cranberries or cherries; or dip them in chocolate like my mother-in-law does.
Now here's how to make traditional Italian biscotti:
Work the batter together with lightly floured hands. At first the mixture will be sticky and crumbly, but persevere. Keep squeezing the batter with your hands until a dough starts to form.
After a few minutes, the finished dough should be firm and smooth.
Using your hands, form the dough into logs, then brush with an egg wash, which will render the cookies shiny and golden.
Baked loaves should be cooled for approximately 20 minutes before slicing.
As seen above, biscotti are still soft when taken out of the oven. That's where the "twice baked" part comes in.
Slice the biscotti with a serrated knife by gently sawing in a back-and-forth motion to avoid breaking the cookies. Then place slices on their sides back on the baking sheets. Now either bake them in a heated oven again for 10-to 20 minutes or turn off the heat and let the biscotti stay inside the warm oven from 30--60 minutes. The longer they stay, the harder they will become. Cool biscotti completely before storing in an air-tight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
Of course, if you're like me, you won't have any biscotti left after about three days.
Traditional Italian Almond Biscotti
My mom's almond biscotti are satisfyingly firm rather than jaw-breakingly hard and are chock-full of toasted whole almonds and laced with fragrant orange zest. They are ideal for dunking in a mug of hot coffee.
Makes 36 (3/4 inch-wide cookies)
Print recipe only here.
3 cups whole almonds
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour
3 jumbo eggs
1 teaspoon pure vanilla extract
zest of 1 large orange (about 1 -2 teaspoons)
plus one egg, lightly beaten for brushing tops of loaves
Preheat oven to 350 degrees F. Line two large sheets with parchment paper.
Place almonds in a single layer on a baking sheet and toast in the oven at 350 degrees F. for 10 minutes. Remove and set aside.
In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder, and flour.
In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well blended. Add to the flour mixture. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into four equal pieces.
On a lightly floured surface place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs per baking sheet.
Bake for 40 minutes, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or they could become too hard to slice. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
You might also like:
Italian Pignoli (Pine Nut) Cookies
How to Make Italian Pizzelle Cookies in 5 Easy Steps
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50 comments:
- LyB said...
Susan, I love almond biscotti and these look just, wow! The orange zest must make them sing. :)
- December 7, 2008 at 7:25 PM
These may just become the Christmas gift to my brave office cohorts. You make it all seem so, um, do-able!
- December 7, 2008 at 8:37 PM
- Peter G | Souvlaki For The Soul said...
Great biscotti bella! Great for my daily double espresso! Thanks for sharing this recipe!
- December 7, 2008 at 8:58 PM
- Rosa's Yummy Yums said...
I love biscotti and those look gorgeous!
- December 7, 2008 at 10:06 PM
- Snooky doodle said...
wow how nice these look great !!!
- December 8, 2008 at 12:27 AM
- Manggy said...
Oh, *yes* to pleasantly firm biscotti! I think it's the super-hard ones that have pretty much discouraged me from making biscotti, since I don't feel like eating those :P But yours look so flavorful and toothsome! :)
- December 8, 2008 at 1:04 AM
I love cantucci, whenever I make them I use almonds and anise seeds in the dough...yum! Your mum's version with cinnamon must be delicious too!
- December 8, 2008 at 1:15 AM
- Michelle | Bleeding Espresso said...
Hah, I hate the break-your-teeth version of biscotti too! No matter how long you dunk, they're still not as good as "satisfyingly firm" as you say. Thanks for the ricetta!
- December 8, 2008 at 2:31 AM
- Peter M said...
Did not Nancy Sinatra sing, "These biscotti were made for dunkin'...and that's just what I'm gonna do"!
The classic is still my fave.
- December 8, 2008 at 2:53 AM
- T.W. Barritt at Culinary Types said...
Probably the best thing to come out of the Renaissance! I LOVE biscotti, and the egg wash makes this look particularly gorgeous!
- December 8, 2008 at 4:00 AM
- Finla said...
I have never made biscoti as i always thought they were really difficult to make an dnow you tell me they are so easy.
Should try this once. I am prohibited to make cookies anymore at home as i have been making them too much. I still have one more to sene for you ;-)
- December 8, 2008 at 4:27 AM
- Darius T. Williams said...
Thanks for sharing this - and as always the pics are nothing short of amazing!
- December 8, 2008 at 5:14 AM
- Ivy said...
Your biscotti are beautiful. I'm not a dunk things in my coffee type person, but with these biscotti I might reconsider. :)
- December 8, 2008 at 5:39 AM
Nice biscotti how-to!
from your friend,
"toothless in NY" haha
- December 8, 2008 at 5:44 AM
I just love biscotti, especially dipped into coffee in the morning. This looks like a wonderful recipe.
- December 8, 2008 at 6:02 AM
- Stacey Snacks said...
Hey, I've made this "dough" before!
Love them dipped in chocolate!
- December 8, 2008 at 6:21 AM
- Heather said...
i loooooooove vin santo. i remember the first time i ever had it, at my family's house in connegliano. such a great memory. and biscotti dipped in a cappuccino? mmm.
these look lovely. i still need to email you my cookie submissions. i have one more recipe to make.
happy holidays :)
- December 8, 2008 at 6:26 AM
- Michelle said...
The first time I made biscotti I was happily surprised how easy it was. So if anyone reading this hasn't tried them, I say go for it!
Right now I'm trying to figure which one of my cookie recipes to enter into Eat Christmas Cookies...
- December 8, 2008 at 7:13 AM
- Culinary Wannabe said...
I feel like people would be so impressed with homemade biscotti, since no one seems to make them. And you could package them in such cute ways since they aren't ridiculously fragile - perfect for holidays!
- December 8, 2008 at 7:20 AM
- Shaheen said...
I love the idea of dipping biscotti in chocolate. It would taste delicious and add a touch of class. Now I'm tempted to make some biscotti!
- December 8, 2008 at 8:59 AM
- Eve Fox said...
Thanks Susan! I love biscotti - can't wait to try your recipe out.
- December 8, 2008 at 9:11 AM
Thanks for the recipe. Sounds terrific!
A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/
- December 8, 2008 at 11:21 AM
The almonds look tasty. I always enjoy a fresh baked biscotti when I grab a cup of coffee at my corner coffee shop.
- December 8, 2008 at 5:41 PM
- Rita said...
Hummm, love biscotti. My favourite way of having it is with a very frothy capuccino, I use the biscotti to scoop out the foam...
- December 8, 2008 at 9:37 PM
- Meeta K. Wolff said...
it's been a while since i made biscotti. love the recipe here!
- December 9, 2008 at 12:09 AM
- vandana rajesh said...
First time here...the almond biscotti looks gr8
- December 9, 2008 at 1:12 AM
- Cakelaw said...
I have been a fan of biscotti snce we made them for TWD - and these look delicious!
- December 9, 2008 at 2:23 AM
I love biscotti! I made them years ago and promptly lost the recipe. To be honest, I love all the Italian cookies.
I should put a pizzell iron on my Christmas list
- December 9, 2008 at 4:34 AM
- RecipeGirl said...
I really love seeing all of your authentic Italian recipes :)
- December 9, 2008 at 6:02 AM
- Deborah said...
I've never made biscotti before, so I know where I will come when I do make it!
- December 9, 2008 at 7:26 AM
- Nic said...
I can see I'm going to have to make another cup of coffee here!
They look crisp and delicious Susan!
- December 9, 2008 at 7:31 AM
- Maria said...
I usually make biscotti every year, but haven't had time yet. Thanks for the reminder. I will have to try this recipe! Looks wonderful!
- December 9, 2008 at 8:02 AM
- Cakespy said...
Twice baked = double happiness! Yours look completely delicious!
- December 9, 2008 at 9:42 AM
- Susan from Food Blogga said...
lyb-I've been singing for the last few days as I have been eating them. ;)
louise-They really are do-able. I swear! :)
peter-It doesn't get better than that!
rosa-Thank you!
snooky-Thanks a bunch!
mark-Give these a try and save your teeth while you're at it too. ;)
linda-I love cookies with anise. Mmmm....
michelle-Grazie! :)
peter-Nancy was a smart cookie. ;)
tw-Don't tell Shakespeare that. ;)
happycook-They really are easy to make. Promise!
darius-I appreciate that. :)
ivy-they have the power of persuasion. ;)
maryann-Thanks, toothless. ;)
kate-It really is a good one.
stacey-It's like my mil's. That's why! :)
heather-I'll be looking forward to it. And biscotti and cappuccino are a match made in heaven.
michelle-Yay! Thanks for the boost! :)
culinarywannabe-That's so true. They do travel well. Thanks!
shaheen-Go! Make some! You know you want to. ;)
eve-I hope you like them!
john-Glad you like it.
cory-It's the best.
rita-Use it to scoop up the foam? You're my kind of gal! ;)
meeta-Thanks so much!
vandana-Welcome and thank you!
cakelaw-I never tire of them.
sally- What's not to love about Italian cookies? And I'll put in a good word to Santa for you. ;)
lori-I'm so glad.
deborah-Give 'em a try!
nic-Pour one for me too. ;)
maria-You're welcome! Hope you find the time.
cakespy- :) Thanks!
- December 9, 2008 at 4:08 PM
- Navita (Gupta) Hakim said...
love these biscotti...i don't drink tea or coffee often, but i guess i can dunk these in milk! :)
- December 9, 2008 at 8:37 PM
- Elle said...
This recipe is very like the one I got from my niece years ago and still bake every year for Christmas. Might have to try your this year :)
- December 9, 2008 at 9:03 PM
- sunita said...
Susan, those are some seriously good looking biscottis...and mom's recipe too :-)
- December 10, 2008 at 4:17 AM
Love the chunkiness in your biscotti. Will definitely keep your tips in mind since I'm about to bake a batch soon.
- December 10, 2008 at 11:00 PM
- Susan said...
Susan- these biscotti are so good! I love ALL biscotti-
I love your other recipes too- pigioli and pizzelles...how can you expect us to pick a favorite-
Im sure that when all those yummy cookies are on the Christmas table its hard to pick just one favorite!It sure is for me....
- December 14, 2008 at 7:23 AM
- Coffee and Vanilla said...
I always wanted to try make my own biscotti... especially with almonds... all my family love them... so I may try your recipe very soon :) Thank you for sharing.
- December 14, 2008 at 12:01 PM
- This comment has been removed by a blog administrator.
- February 22, 2009 at 10:14 PM
This Almond Biscotti looks so beautiful with the colors, I'm sure it'll be a big hit with the kids! Although I'm to a big fan of Biscotti, this sure looks yummy! I'm normally the one that will say no to Biscotti.
- March 2, 2009 at 12:08 AM
- ♥Sugar♥Plum♥Fairy♥ said...
Ola SUsan,Have been strolling thru ur site with delight looking for great crunchy cookie recipes and boy found this one too....
What a lovely step by step post-jus what i need ,gng to be my first time with biscotti and love the name,the flavours and honestly u had me at traditional.....
and yeah i was thinking of using or drown'n 'em w melted choco only,mom got me another 2 bags of coverture and am loving popin the milk callets like gems or m&m's....
IF u can and have the time ,plz do leave me likns with ur suggestion for the crunchy not chewy/cakkey cookies from ur site Ok....
bejinhos e boa semana,
sugar plum....
- December 16, 2009 at 10:40 PM
Hi. I've made this recipe twice and love the flavor and the smell while they are baking. I am a seasoned baker, but have had issues both times with this recipe getting the dough to firm up. I followed your instructions and squeezed the dough for awhile and both times, the dough was extremely sticky. I could not form it into a ball, but yet it stuck to my hands. I managed both times to get the dough onto the cookie sheet and formed it into a log there with extra flour. Am I doing something wrong? I thought maybe about switching from jumbo eggs to large? Please let me know if this happens to you too, because I really do love this recipe and would like to continue using it, but I get so frustrated with the dough.
Thank you!
- January 24, 2012 at 4:41 PM
- Susan from Food Blogga said...
anonymous- Thanks so much for leaving your comment. I'm sorry to hear that you're having trouble. To your question, does it happen to me? No (and I'm not being snarky or unsympathetic). That's not to say that I have some magic trick that I'm withholding from you. I posted this recipe precisely because it works so well, so if you're having problems, let's think it through. After you squeeze the dough and it starts to hold together, do you rinse your hands off? Or maybe dust them with more flour? That might help. If it's really sticky, try using a different type flour, or as you suggested, a smaller sized egg. Different brands can act differently. But don't worry about having to add more flour to make it less sticky. That's OK. I wish I could offer more advice beyond that, but try those and let me know. Good luck!
- January 25, 2012 at 5:22 PM
Thanks for responding. I have been meaning to get back to you about this, but I have two little guys who keep me busy!!! I think I discovered what the problem is with my dough. I have been mixing in the almonds while they are still warm out of the oven from roasting. I made this recipe using cranberries and walnuts (not roasted) and the dough was more manageable. I think I'll need to let the almonds cool next time before mixing into the dough. Thanks!!
BTW, it's great with cranberry, almonds, and drizzled bittersweet chocolate!!
- February 10, 2012 at 10:55 AM
- Susan from Food Blogga said...
I'm so glad you commented again. I've been wondering how you made out. I'm glad you found the source of the problem. yes, cranberries and walnuts sounds lovely! Thanks!
- February 12, 2012 at 3:30 PM
- Abakersdaughter said...
Hi :) can you tell me if the brown sugar is measured packed or not? Thanks:)
- June 28, 2012 at 5:34 PM
The absolute best biscotti ever. They are near perfect every time. My husband is Italian and prefers these over any other. We all LOVE them. Thanks so much for sharing the recipe.
- July 1, 2012 at 10:50 AM
- Susan from Food Blogga said...
Anonymous-Thank you for letting me know how much you enjoy them! :)
- July 2, 2012 at 9:00 AM


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Marika is ready for bed. But that doesn't mean she is sleepy. There is something on her mind and she cannot ignore it.
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At last she can curl up and rest content.
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Discussion in 'The Bar' started by Westerberg, Dec 4, 2011.
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Going by this definition:
http://www.dummies.com/how-to/content/r ... rvana.html" onclick="window.open(this.href);return false;* Stream-enterer: The first direct insight into selflessness is often the most powerful because it's unlike anything you've ever experienced before. For a timeless moment (which may last just an instant), no one is there — that is, there's no trace of a separate self anywhere. A feeling of tremendous relief, often accompanied by joy and bliss, generally follows the experience: At last, you've had the insight you've been seeking for so long. At last, you've "entered the stream" of realization.
When you become a stream-enterer, you can never again believe that you're really a separate self that lives inside your head and looks through your eyes. Your experience forever eliminates this illusion. When you look within, you can't find a self anywhere. In everyday life, however, you may still feel like a separate somebody and may still get caught up by greed, anger, ignorance, and various other negative feelings and patterns. Fortunately, the stage of stream-enterer also brings an unshakable confidence and dedication to the Buddhist spiritual path, so you're motivated to keep deepening and refining your realization.
There is nothing mystical or special about this, this is an experience many people have had, its basic to being human. If you look at other traditions and religions, its interpreted differently, in zen / chan for instance, i believe it would be looked at as a first kensho, the beginning of the real work, christians would probably call it being born again. Those with no particular framework or preparation might express it in any number of ways or eventually just forget it.
Its about how you interpret the experience and follow it up that defines its value and meaning. After having had such an experience, my guess is that one must necessarily objectify the experience in order to talk about it and share it. And its all about the interpretation and follow thru, an experience like this can imo be used to inflate the ego, as in the case of cult leaders, inspire a lifes work etc or be the ground of a disciplined and thorough follow through (which is afaik unique to buddhism).
Anyway, whether you are a buddhist or not, i dont think this experience is all that special or uncommon, what do you all think?


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I trust that Sepia Saturday readers will forgive my contribution this week having little in common with the photo prompt, except in the sense of two men loitering around a doorway. Actually there's not even a doorway in my photograph, although the sharp-eyed will note that there used to be one.
This cabinet portrait is the first photograph in an album given to me several years ago by Jack Armstrong, which is the subject of an ongoing (albeit not very recent) series of Photo-Sleuth articles devoted to documenting, researching and conserving old photograph albums:
- Researching an album from Cleveland, Ohio - Introduction
- Researching an album: (1) A digital photographic and scanned record
- Researching an album: (2) Documenting the album and photographs
Unidentified men outside house
Cabinet card by unknown photographer
Image © and collection of Brett Payne (Jack Armstrong Album)
The cabinet mount is glossy green card with no printed indication of the photographer or the location, which is unfortunate. Based on a geographical analysis conducted of the contents of the album - due to appear as the next article in the series mentioned above, in due course - and careful scrutiny of the building's brickwork style by fellow Sepian Nigel Aspdin, it seems likely that it was taken somewhere in the English Midlands, probably in north-east Staffordshire or southern Derbyshire.
Both men stand with their left hands on their hips and are wearing trousers, jacket, waistcoat and flat caps, superficially very similar, but on closer examination a number of differences are apparent setting them well apart. On the left, the slightly older, moustachioed man has a nicely cut jacket with matching waistcoat, a cravate and what appears to be a pair of check Tweed trousers (perhaps even the Prince of Wales check, commissioned first by Edward VII). His shoes are highly polished, his flat cap (possibly also made of Tweed) sits at a slight angle and he carries a cane in his right hand.
The more hirsute man on the right, however, has a thicker jacket and waistcoat to protect from him from the elements, and with plenty of pockets, well-worn, faded and creased working trousers tucked into calf-length gaiters, which in turn cover the upper parts of a pair of clean, but slightly duller working boots with thick soles. His flat cap, like the rest of his clothes, is unpatterned and rather utitlitarian, covering his hair and with the peak horizontally set above his eyes. His only concession to flair is a spotted cravate, just visible beneath a roughly trimmed beard.
Gamekeepers and dogs at Wemmergill, undated, probably c1900s
Image © Freda Longstaff and courtesy of Lunedale Heritage Image Archive
It occurred to me that the man on the left was probably a landowner, while the other, probably his employee, is most likely a gamekeeper. A dog - possibly a spaniel, although I'm no expert on breeds - the one accessory that a gamekeeper could not do without, sits patiently at his feet. Searching for images of Victorian and Edwardian gamekeepers on the net produced a brace of similar examples, including the group above, complete with a very similar breed of dog, but I remembered that I have another in my collection of images contributed to the archive for Derbyshire Photographers.
Unidentified gamekeeper
Carte de visite by Thomas Roberts of Albert Street, Derby
Image © and courtesy of John Bradley
This full length portrait from the early 1860s is almost certainly of a gamekeeper with his shotgun, sadly without a spaniel, but wearing similar working clothing except for a flat cap, replaced by a fairly low-crowned, practical top hat. His gaiters are almost identical to those worn by our putative gamekeeper in the first image. Unfortunately the subject this one is likewise not identified, leaving us to assume that he was employed on an estate somewhere near Derby.
Thomas Roberts, Derby's first resident photographer, operated studios in Victoria Street, Oakes' Yard, St James' Lane and Albert Street from 1843 intermittently until 1876. His studio was situated in Albert Street in the latter part of this period, from c.1862 onwards, giving us an earliest date for the portrait.
Unidentified subject with gun and dog, c.1865-1867
Carte de visite by Disdéri & Co, 70-72 Brook Street, Hanover Square W.
Finally I include an image that I've had on file for a while, having found it on eBay (although it was too pricey for me to consider purchasing). The carte de visite was produced by, and presumably taken at, the Westminster branch studio of renowned photographer Disdéri, who operated from this particular address (70,71,72 Brook Street) for a relatively short period of three years, providing a narrow date range for the portrait. Disdéri is credited with the introduction, in 1854, and later popularisation of the carte de visite format.
The young man pictured sitting rather unceremoniously on an what appears to be an upturned tub or half-barrel has all the trappings of a gamekeeper, including stout shoes, shoulder patches, a double-barrelled shotgun and a dutiful dog at his feet.
H.R.H. Albert Edward, Prince of Wales
(Left) Detail from portrait by Abdullah Freres, Constantinople, c1868
(Right) Carte de visite portrait by Sergei Levitsky, c1870
Images © The Royal Collection and The Di Rocco Wieler Private Collection
His face looked to me rather familiar, and I wondered if he was a young Albert Edward, Prince of Wales, later to become King Edward VII. Certainly he looks very similar to these two portraits of him taken in the late 1860s.
Carte de visite portraits of H.R.H. Prince Alfred, Duke of Edinburgh
by (Top) James Russell & Sons, Chichester, 1866 (Lower left) S.B. Barnard, Cape Town, August 1867 (Lower right) Johnstone, O'Shannessy & Co., Melbourne, 1867-1868
Images © and courtesy of the National Portrait Gallery
However, while searching for images of the young Prince in the right time frame (1865-1867) I came across several of his younger brother, Prince Alfred, from May 1866 the Duke of Edinburgh and later the Duke of Saxe-Coburg and Gotha. During the period in question he was serving as a Captain in the Royal Navy, in command of the frigate HMS Galatea, and sailed on a voyage around the world from January 1867 until June 1871, interrupted by a trip back to England after a failed assassination attempt in Sydney, Australia.
The National Portrait Gallery has a number of portraits of Prince Alfred, including the four above taken in various studios from 1866 to 1868. It is these portraits that have convinced me that the Disderi CDV is indeed of Prince Alfred, not really masquerading as a gamekeeper, but ready to go out for a spot of pheasant shooting.
To end this addition to my intermittent series of Victorian portraits depicting occupations, I'll leave you with a description of an encounter with a gamekeeper and his dog.
She was watching a brown spaniel that had run out of a side-path, and was looking towards them with a lifted nose, making a soft fluffy bark. A man with a gun strode swiftly, softly out after the dog, facing their way as if about to attack them; then stopped instead, saluted, and was turning downhill. It was only the new game-keeper, but he had frightened Connie, he seemed to emerge with such a swift menace ... He was a man in dark green velveteens and gaiters ... the old style, with a red face and red moustache and distant eyes. He was going quickly downhill. 'Mellors!' called Clifford.
D.H. Lawrence, Lady Chatterley's LoverReferences
Archival Gamekeepers, from Archival Clothing.
Andre Adolphe Eugene Disderi (1819-1889), from the photoLondon database.
Hirsch, Robert (2009) The Carte de Visite and the Photo Album (Chapter 4.5), in Seizing the Light: A Social History of Photography, Second edition, McGraw-Hill, reproduced on Luminous Lint.
Biography of and Photographs by Disdéri on Luminous Lint.


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Headlined "Baseball Writers Should Meet Manny Halfway", it discusses language and the relationship between Ramirez (who Nau says is "probably the least understood superstar in Boston sports history") and the Boston media. It also tells us a little about Roberto Clemente:
As author David Maraniss notes in his fine biography "Clemente," former Pittsburgh Pirates Hall of Famer Roberto Clemente endured insensitive treatment by baseball writers throughout his career. Writers often quoted his halting English phonetically, stretching out his vowels, having him saying "Theee-se theeengs bother me" in the newspapers.Nau asks a simple question:
Clemente was a proud, sensitive and intelligent man. As Maraniss observes, he was also a bit of a hypochondriac. He had almost been killed in an auto accident back home in Puerto Rico in the early 1950s and suffered from chiropractic issues the rest of his life. The Pittsburgh media, and eventually the national media, never knew about the accident. They just assumed he was "jaking it" whenever he took a day off.
In response, Clemente would express reluctance over talking to the media. He had taken the time to learn how to speak English. Still, the writers made fun of him in print. Clemente did not appreciate that lack of sincerity and when the opportunity arose, he would shout down an offending scribe over an innocuous question, just to make his point.
How difficult might it be for a baseball writer to take a course in Spanish and develop a small vocabulary in the language, the same way so many Latin ballplayers have done with English?Having traveled in different parts of the world, it's obvious that making a sincere effort to speak the local language (Spanish, French, Italian, etc.), however poorly and haltingly, helps immeasurably in getting information and advice. It's a simple show of respect. (I will admit, though, it's usually Laura doing the speaking.)
Is the media the equivalent of the boorish American tourist who thinks he'll be understood if he just talks louder in English?


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Those of you who participate in these swaps know the deal: you watch the photo pool and all of the pictures that people are posting of their works-in-progress, thinking "oh, I can see how that one might be being made with me in mind" or "wow, I really hope that one is coming to me".
As soon as I saw the first sneak peek of this quilt, I thought both of those things. First, anyone who reads my blog knows that I am a huge fan of Tula Pink's fabric lines. And second, the colors and pattern just struck me in such a way that I really, really wished that it was for me.
The quilt was made by Joy from Australia, who blogs at Stitchin' Skilly. Joy's been great and really took notice of my preferences and style when planning this quilt. It turns out I had made a comment in a discussion thread a few months back about really liking the charcoal & lime green color scheme, which planted the seed of inspiration.
It also seems like this quilt had quite the time making its way to North Carolina. After leaving Australia with Joy as she traveled to the states, this quilt has been to LA, MI, NY, and LA again before being sent to NC. Wow, even I have never been to LA! I really appreciate all of the time and effort that Joy put in to making sure I got the perfect little quilt for me.


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The Chicago Cubs have announced the Cubs On The Move 2013 Caravan Tour, which includes the winners of the 2013 Cubs Caravan Visits My School Contest. The annual tour will feature two buses of players, coaches and front office personnel.
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Two lucky schools were selected as winners of the Cubs Caravan Visits My School Contest this year. Montini Catholic High School and DeWitt Clinton Elementary School will be part of this year's Caravan. Montini Catholic (Lombard, Ill.) was selected as a contest winner because of their passion and enthusiasm for the Chicago Cubs in proudly displaying team memorabilia throughout the school. DeWitt Clinton Elementary School was selected for integrating Cubs baseball into their teaching curriculum and their commitment to fitness initiatives; a key component of the Chicago Cubs Charities mission.
Attendees (subject to change) include: David Bell, Joe Bohringer, Mike Borzello, Michael Bowden, Randy Bush, Shawn Camp, Tony Campana, Steve Clevenger, Rob Deer, David DeJesus, Jim Deshaies, Theo Epstein, Jed Hoyer, Len Kasper, Andy Lane, Dave McKay, Jason McLeod, Keith Moreland, Jamie Quirk, Shiraz Rehman, Anthony Rizzo, James Rowson, James Russell, Dave Sappelt, Lester Strode and Dale Sveum. Please note players/staff will be split up among the multiple stops on each day.


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Sunday, October 4
Remembering Nan and Her Recipe for Italian Chicken and Escarole Soup
Fall has arrived in San Diego. This morning on our hike Jeff and I could see our breath in the blustery morning air. We loved it.
There's nothing like a chill October morning with a crisp blue sky to evoke feelings of nostalgia. Within minutes of our hike, our talk turned to missing New England and our autumn traditions, like apple picking, pumpkin carving, and decorating for Halloween.
One person in particular has been on our mind: my grandmother, Nan. I have written about Nan numerous times on this blog, and many of my regular readers feel as if they know her. Last October 5th, Nan turned one hundred years old. She had no idea of the significance of the day. But she did love her whipped cream covered chocolate cake with pink roses, so much so, that she ate two big slices. Watching her enjoy that cake was the best part of the day.
This past July, Nan passed away peacefully, with my mother by her side. Yes, she was fortunate to live to 100. Still, I miss her. We all do.
Next week Jeff and I are going back to Rhode Island. This morning on our hike, I instinctively said to him, "When are we going to visit Nan?" Then I realized, Wait a minute. We can't visit Nan. It's strange how that happens.
Feeling blue for Nan and for New England, I decided to make us something soul-soothing: Nan's Italian Chicken Soup with Escarole. What made her soup special was escarole -- a crisp, bitter type of endive that lends robust flavor. If you're wondering where the mini meatballs are, you won't find any here. Nan couldn't abide meatballs in chicken soup, and neither can I. That's all there is to it.
This recipe is based on Nan's soup, though it isn't her exact recipe. It couldn't possibly be -- she never used recipes. For her, it was always just "a little of this" and "a pinch of that." This won't taste exactly like Nan's -- no one's ever could -- but it will sooth your belly and your soul. The way only your grandmother's chicken soup can. Thanks, Nan.
Nan's Italian Chicken and Escarole Soup
Makes 8-10 servings
Print recipe only here.
2-2 1/2 pounds boneless, skinless chicken breast
4 tablespoons olive oil, divided
salt and freshly ground black pepper
1 yellow onion, diced
3 carrots, peeled and cut into 1/2-inch slices
4 celery stalks with leaves, cut into 1/4-inch slices
12 cups chicken stock or broth
1 head of escarole, chopped (about 5 cups)
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1/4 cup fresh flat leaf parsley, chopped
1/2 cup grated Reggiano-Parmigiano cheese, plus extra for garnish
2 cups cooked ditalini or other small pasta, optional*
1. Preheat oven to 350 degrees F. Line a large rimmed baking sheet with tinfoil (for easy clean-up). Drizzle 2 tablespoons olive oil over chicken. Sprinkle with several shakes of salt and pepper. Place in a single layer on the prepared baking sheet. Cook for 30 minutes. Remove, and cool slightly. Then using a fork, shred the chicken.
2. Meanwhile, in a large pot over medium heat, add remaining 2 tablespoons olive oil. Add onions, carrots, and celery, and saute 5-7 minutes, or until lightly browned. Add the cooked chicken and broth. Bring to a boil. Reduce to low. Add escarole, salt, crushed red pepper, parsley, and cheese. Cook for 20-25 minutes. Taste it, and adjust seasonings as needed. Add cooked pasta, if desired. Otherwise, serve hot, and garnish each serving with additional grated cheese.
*Nan would add the cooked pasta only just before serving so it wouldn't soak up all the broth. I do the same. I'd also highly recommend serving some crusty Italian bread with this soup. How are else are you going to sop up the broth at the bottom of the bowl?
Here are more posts featuring Nan and her recipes:
Nan's Italian Lentil Soup
Italian Asparagus, Mushroom, and Parmesan Frittata
Potato, Pepper, and Onion Frittata
The Best Ever Pineapple Upside Down Cake
Italian Ricotta Pie with Pineapple
Italian Pizzelle Cookies
Italian Pepper Biscuits
My NPR piece: Nan's Way: The Only Way to Make Easter Pies (includes an audio interview!)
37 comments:
- Cate said...
My Grandma just died in May at age 91. I still catch myself thinking about going home and seeing her, and then it sinks in that I can't. Although I really miss her, she was a terrible cook so unfortunately there aren't any recipes of hers to whip up and remember her by. I think I'll make this soup in honor of her and all other grandmothers!
- October 4, 2009 at 8:19 PM
- whitneyingram said...
You are lucky you have a recipe from your grandmother. My sassy Irish grandma would never share her recipes. She said it would be a good way for us to miss her when she died. And it truly is. What I wouldn't give for her macaroni salad recipe.
- October 4, 2009 at 8:27 PM
- Unknown said...
What a sweetie your grandma must have been. My own grandmother lived to be 93 and I treasure the memories so much. My mother passed away 3 years ago and I've found it amazing how many memories are attached to the food!
This soup looks delicious,comfy and soul warming, perfect for cool fall days!
- October 4, 2009 at 8:43 PM
- Manggy said...
I hope in some small way, this soup brings her spirit closer to your heart. I'm sure it did- warms up the body and soul :)
I'm pretty sure if I asked my grandmother for a recipe, she'd furrow her brow at such a strange request. Indeed, you just add this and that!
- October 4, 2009 at 9:45 PM
- Susan @ SGCC said...
I'm so sorry to hear of your loss, Susan. What a lovely tribute to your Nan. Escarole soup was one of my dad's specialties. He used to add cannellini beans too.
- October 4, 2009 at 10:06 PM
So funny to stumble upon this post today. I, too, am ex-pat New Englander in Southern California. Our "chilly" fall weather this morning found me making turkey soup from the turkey we bbq grilled yesterday. When I spoke with my mom, she implored me to go get some escarole for the soup. I always thought that was our little quirky italian/english trick. So glad to share :) I lost my Gram 20 years ago and still think about her all the time - especially when I'm cooking and I wonder what tip or trick she'd share. How wonderful to have had the time and experiences you had with your Nan. :) And yes, I'll probably make a quick trip to the store tomorrow to pick up some escarole!
- October 4, 2009 at 10:17 PM
- Kalyn Denny said...
What a lovely post. I remember reading about your grandma, but I didn't realize she had died. I experienced that with my mom dying, thinking I would tell her something and then realizing I couldn't because she was no longer here. I think it's wonderful that you're able to remember her though her recipes though.
I LOVE the new photo of you. Really captures your beauty! The blog is looking good!
- October 4, 2009 at 10:18 PM
- Ivy said...
Your grandmother is the link to your roots Susan and as long as you remember your grandmother and her recipes that link will never break. Great tribute to your nan and great recipe.
- October 5, 2009 at 12:56 AM
- fleur1181 said...
Thank you for sharing this recipe. Lucky for you to have a Grandma who knows how to really cook and a good one. This is like paying tribute to her. Nice! Well, I know my later Grandmas knows how to cook but I wasn't able to spend real time with them be able to learn some of their recipes. I wish I had.
- October 5, 2009 at 1:22 AM
- Unplanned Cooking said...
What a nice way to remember your Grandma.
- October 5, 2009 at 6:43 AM
- Valerie Harrison (bellini) said...
Your Nan lived a long and rewarding life surrounded by a loving family. Thanks for sharing her soup and her memories with us.
- October 5, 2009 at 7:22 AM
- Susan from Food Blogga said...
cate-I love the idea of making the soup in honor of all grandmothers! Just lovely.
rookiecookie-Food and memories are so closely intertwined.
lyda-Memories are meant to be treasured. I'm so happy you have happy ones too.
mark-It really did make me feel better. It's not just a cliche, is it? Yeah. Grandmas and recipes don't get along that well. :)
susan-Thank you, my dear.
kristen-It really is a small world, after all. Yes, I associate with escarole with Italian cooking and New England. It's kind of hard to find here, and when I lived in NC, I never found it. Thanks for your thoughtful comment.
kalyn-Yes, it's a strange sensation, isn't it? Thanks! That's so sweet of you to say.
ivy-What a beautiful comment. Thank you so much.
fluer1181-Yes, she really was an amazing cook. I'm fortunate to have learned from her.
unplanned cooking-Thank you.
val-Thank you for your kind sentiments.
- October 5, 2009 at 7:59 AM
- Debbie said...
My grandmother passed away over 20 years ago and I still miss her dearly. I do make her Italian chicken soup but it could never taste exactly like hers but I smile when I make it, just like I do when I make her meatballs!!
- October 5, 2009 at 8:03 AM
- Kara said...
What a beautiful story about your Nan! There's just never a good time to lose a loved family member, even one who's had a long fulfilling life - so sorry to hear about your loss; your comment about "when will we see Nan" brought tears to my eyes.
I think I'm going to have to make this soup in your beloved Nan's honor!
- October 5, 2009 at 8:05 AM
- Tasty Eats At Home said...
What a lovely, comforting soup. My grandfather passed away in May at the age of 80, and I still remember him quite often, and he'll visit in my dreams from time to time, and it seems as though he's here again. By sharing this recipe with all of us, part of your Nan will live on - what a great tribute.
- October 5, 2009 at 8:11 AM
- The Teacher Cooks said...
Think about this. With our blogs we now have a history for our families to have and use. It is amazing the tie between food and good memories.
- October 5, 2009 at 8:20 AM
- Alisa - Frugal Foodie said...
Your Nan would certainly be proud of your recipe version, it looks delicious! How wonderful that she was able to be with you for so many years.
- October 5, 2009 at 9:06 AM
- Cris said...
What a sweet tribute to your grandma... what a blessing for you and your family to have had her for so many generations. This recipe is a treasure.
- October 5, 2009 at 9:28 AM
- Christine said...
This is the sweetest tribute to a lovely woman. A woman I didn't know, but you speak of her with such love that I know she was a wonderful grandmother. I can't think of a better way to honor your nan, so I will make this soup and think of you and her.
- October 5, 2009 at 9:51 AM
- Jennifer said...
This is such a touching post. Remembering loved ones through their recipes is an amazing honor and everlasting tie to them and their generous spirits. This soup is just the nosh I need while fighting a mighty cold, thank you for sharing.
Autumn is in full swing here in Cambridge, MA. Your travels will be just in time for the foliage. Enjoy!
- October 5, 2009 at 10:45 AM
- Karen said...
My sympathies on the loss of your Nan, Susan. My grandmother passed just shy of her 102nd birthday 8 yrs ago; I miss her still. It's so nice to have real comfort food like this to remember people by.
- October 5, 2009 at 1:27 PM
- Juliana said...
Oh! What a nice soup, perfect for Fall. It is so cute that the recipe came from your grandma :-)
- October 5, 2009 at 2:19 PM
- Jersey Girl Cooks said...
Great way to remember your Nnan!
- October 5, 2009 at 3:46 PM
- Annie said...
How lucky you were to have you Nan for so many years. It is still hard though, I understand.
I hope you have a great time in RI when you come. Be sure to stop at the farms and orchards, and don't forget the Scituate Art Festival if you are here this weekend it is Oct 10-12. (maybe I'll see you there) :)
- October 5, 2009 at 6:36 PM
- Lydia (The Perfect Pantry) said...
What a lovely way to remember and honor your grandmother. This soup would be perfect today, as it's very much Fall in Rhode Island.
- October 5, 2009 at 7:01 PM
- bedroom dresser said...
Soup season! we all have our own memories about all those soups and our grandmother! Miss her, too!
- October 5, 2009 at 10:49 PM
- wosnes said...
I'm sorry to hear of your loss. I know it's difficult, but you were blessed to have had her in your life for so long.
My favorite posts from your blog are those with your grandmother's (or mother's/father's) recipes. I have no recipes from my grandmothers and only a few from my mom -- who died over 40 years ago when I was a teenager.
- October 6, 2009 at 4:51 AM
- Cynthia said...
Such wonderful memories.
- October 6, 2009 at 7:09 AM
My gran passed recently as well. Like you, I still think I can go visit her and it comes as a shock when I can't. Thanks for the lovely story and remembrance. Grandmothers are special people.
- October 6, 2009 at 8:06 AM
- nora@ffr said...
soo sory to hear ye loss :(
- October 6, 2009 at 10:44 AM
- Mary said...
Lovely tribute.......
- October 6, 2009 at 3:09 PM
- Hunter Angler Gardener Cook said...
Ah, 'scarrole soup! Love it. Had it from my friends' nonnas as a kid in Jersey. Tossing some wild arugula into a simple lamb soup I made Sunday made me think of it.
- October 6, 2009 at 5:19 PM
- Abby said...
Ahh, grandmothers. What would we do without them? I miss mine, too!
The soup looks gorgeous, and I've never heard of meatballs in chicken soup. Glad you left those out!
- October 6, 2009 at 6:24 PM
- Proud Italian Cook said...
I love how food can bring up some of the best of memories. What a great Nan you were fortunate to have in your life.
- October 6, 2009 at 9:01 PM
- Susan from Food Blogga said...
debbie-Ah, yes, meatballs! Those too. It's wonderful that you have those memories as well.
kara-You always leaves such thoughtful comments, Kara. Thank you.
tastyeatsathome-Yes, you're right. That bond is nurtured through cooking, even when our loved one is no longer with us.
theteachercooks-That is well said. Thank you.
alisa-Yes, she would have been proud. Thanks.
Cris-Thank you so much.
christine-Thank you for your lovely comment. I hope you do make it. It'll warm your belly and soul.
jennifer-I'm sorry you're not feeling well. If it makes you feel any better, I've got a cold myself, and it's been in the 70s here. Get well!
karen-101? That's wonderful! Though I completely know what you mean. You still miss them no matter how old they lived to be.
juliana-Thank you so much.
lisa-Thank you.
annie-I think I'll miss that, but we're hoping for some glorious foliage! Have fun at the festival!
lydia-I hope we experience some of that "fall" when we're home.
bedroomdresser-That's a good thing too since we all need comfort now and then.
wosnes-Oh, I'm sorry to hear that. Thank you for your kind words.
regina-Yes, they are special people.
nora-Thank you.
Mary-Thank you.
hank-Jersey? Figures.
abby-It's an Italian thing. You're not missing out.
marie-Thank you for the lovely words.
- October 7, 2009 at 5:06 PM
- Gattina Cheung said...
I am going to see my mother-in-law, an Italian American, during Christmas. I'm definitely going to make this soup as she loves escarole in soup. So I'll let you know how we finally sop up our soup :D
- October 7, 2009 at 11:40 PM
- Allison Arevalo said...
Gosh, this sounds just like my grandmother's chicken soup. She was 94 when she passed away, and up until that day she would cook Sunday dinner for the entire family. I can so clearly remember walking in her door while she was frying meatballs - standing on a little stool because she shrunk too much to reach the stove! Your post brought back great memories!
- October 16, 2009 at 7:33 PM


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Conway's Game of Life In Parallel
Game of Life is a cellular automata exercise created by mathematician John H. Conway in 1970. It's not really a game in the traditional sense since the outcome is decided solely by the initial set up and there aren't any players. A better description might be that it is a simulation.
A popular notion is to think of the automata as biological cells that can live, die, and procreate all within a rectangular-grid region, one cell per grid point. The simulation updates the status of the grid points according to the rules of the game in successive generations. Conway used a go board and stones to track how starting configurations of cells played out while he was developing the rules of the game. This is an obviously tedious and error-prone method of tracking changes from one generation to the next. Computer programs of the simulation (as in Figure 1) are both faster and assure correct results (when programmed correctly, of course). Without computer simulations, all of the interesting aspects and patterns within the realm defined by the simulation rules might never have come to light.
The rules for Game of Life are simple. They determine when a live cell remains alive from one generation to the next, when a living cell dies, and when an empty grid point can birth a new cell. The number of surrounding grid points, or neighbors (which will be 8 or fewer), that hold a live cell is summed and that value is used to determine what is contained in the surrounded cell in the next generation according to the following:
- A cell that is alive remains alive if there are 2 or 3 live neighbors,
- A live cell dies if the number of live neighbors is less than 2 (loneliness) or greater than 3 (starved for food), and
- An empty (dead) cell will birth a new alive cell if there are exactly three live neighbors.
It is possible for a cell to be birthed and for some or all the "parent" cells to be dead in the next generation. This feature of the rules leads to some interesting patterns and behaviors of groups of cells over the course of several generations. One of the simple periodic patterns is the blinker. Start with a horizontal row of three consecutive live cells with no other live cell neighbors. For the next generation, these cells will birth a new cell into the empty cell above and empty cell below the center cell while the end cells will be dead since they each have only one live neighbor (the center cell, which remains alive due to the two live neighbors). The new generation pattern will be three consecutive cells in a vertical row. This pattern will oscillate between three cells in a horizontal and vertical arrangement. Watching such an oscillation at a modest refresh rate between displays of consecutive generations gives the grouping the appearance of a light blinking on and off. More complex patterns have been discovered, some of which appear to be able to move under their own power and others that can generate such moving cell structures.
Implementing a Game of Life application is a good exercise to teach 2-D array manipulation to first-time programmers. Each element of the array corresponds to a grid point (cell) that may be either alive or dead. Two 2-D arrays are allocated: one for the current generation and one for the next generation. Starting with the initial live cell configuration, the application counts up the number of live neighbors for every element in the array and populates the elements of the next generation according to the rules stated above.
Since the arrays are of a finite size, the code needs to deal with what happens around the borders of the grid, which have less than 8 neighbors. A simple solution is to add border cells around all four edges of the grid. These cells are never part of the simulation, except to be grid points that can be read in order to make the neighbor counting code not have to deal with special conditions at the border and corner cells.
A serial implementation will be a loop over the generations that are to be simulated that contains a doubly nested loop over the two-dimensional grid space. Here is pseudo-code for implementing the simulation for Game of Life.
initialize grids; while (more generations) do { for i = 1,maxrow for j = 1,maxcol { count neighbors of cell(i,j) from current generation; set next generation status of cell(i,j); } make next generation the current generation; }
Because the computation of one generation to another is a time series, you can't parallelize that outermost loop. However, since the counting of neighbors and the decision of what to do with any cell into the next generation is independent of any other cell, you can parallelize the cell computations within a generation.
For shared memory threads, this is almost a trivial exercise. Using a domain decomposition, put an OpenMP
for pragma around one of the inner loops. It's a more interesting exercise to do the parallelization in a distributed memory model where the grid is strewn across the nodes of a cluster. In my next post, I'll discuss the ins and outs of that parallel computation.


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2015 APPROACH TO DIAGNOSIS a case-based imaging review
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They're listening. The little ones who whine that they want a snack, need help going potty, want you to pick them up...put them down....The little ones whos tears can break your heart and smiles lift you to the moon. They're listening...to every word you say.
Have you ever listened to a group of women talking over lunch? Guaranteed someone will make a comment about their weight or that they don't like how their hips, stomach, buns, arms, etc look. How they need to lose weight, tone up, exercise more, eat less, eat better, drink more water, drink less alcohol, etc. The list of complaints goes on. I don't think I've ever over heard a group of women saying how proud they are of their weight, their abs, their arms or legs. There is always a self criticism.
Thing is, our little ones are listening. They hear our criticisms. They hear our unhappiness with our bodies. And they repeat the process.
Our little ones want to be just like us, their moms. The people who they turn to for comfort, to kiss their boo-boos, to dry their tears, to lift them up to see over the crowd, to cheer them on, to help them navigate the world around them. We are their cheerleaders, their nurses, their drivers, their comfortgivers, their chefs, their safe place to fall. We are their teachers.
So teach them to love themselves. To find wonder and thanks in what their body can accomplish. How can you best do this? Speak of yourself the same way. Don't criticise your body. Celebrate what it can do!
"Did you see how many push-ups mommy just did?! Boy am I strong!" Because you are strong!
"Isn't it great that mommy can run and play with you at the park? Mommy's really healthy." And you are!
"This looks really good or this looks really yummy." Celebrate the positives and forget the negatives! What you focus on you give power to. So focus on the positives. Your children will too!
WE have the ability to shape how our children will see themselves and how we see ourselves. Not the media, not TV, not a photograph or advertising. We do! We mothers do!
Speak kindly of yourself, of your body or the changes you're making and your children will too. Its not about ignoring the things you'd like to work on. We all, everyone one of us, has things we'd like to change about our body image, but we can CHOOSE to focus on the positive. Our strength, our health, the efforts we're currently putting in, etc.
Your children are listening....and learning from YOU! Teach them how wonderful, powerful, strong, healthy their bodies are by doing the same for yourself!
I love it when my clients try something new. When they set a goal and go for it! Their excitement and enthusiasm is equal to that of a drug. It makes me want to set a loftier goal and go after it.
Often, like a honeymoon, that enthusiasm wanes. The long hours of training. The time and monetary investment. The early mornings or denied nights out so you can achieve your goal. They can take their tole. Its hard to do without or deny pleasures for a goal that seems so far off.
It great to reach for the stars and to set lofty goals for ourselves. But I have found that it is better to set smaller goals that are stepping stones to the larger goal. Afterall, if you want to swim, you first have to get into the water.
For example, if your goal is to run a marathon, but you havent run in years, start first with running a 5K. A 5K can be achieve with a 4-6 week running program, running 3 days a week for 30-45 minutes. Crossing the finish line will keep your enthusiasm going toward running a marathon. Vs. marathon training which take 12-20weeks, 6-10hours and 5-6 days of training each week.
As you find the training and reaching the smaller goals getting easier, you'll find yourself getting closer to your bigger goal. You'll be able to see the opportunities toward achieving your goals vs. the obstacles.
No big goal was ever achieved overnight. I'm reminded of this story: "I failed miserably at my first business. It was a complete and utter failure. On my second attempt, I failed. It was a terrible failure, but I could salvage something. On my third attempt, I built a business, but it was barely successful. On my forth attempt, I built a business that was good and I later sold, knowing I could do better. On my fifth attempt, I founded Paypal."
Each step, no matter a success or a failure, got him closer to his goal. You can do the same.
The priest at our church has asked at least two or three times in the last 6 months how many people are still keeping up with their New Year's resolutions. My husband always chuckles and shakes his head as he sees my hand go up.
I'm proud of the fact that I set a goal and go for it, but don't for a minute think that it gets easier or that I don't have my own doubts and fears. I do! I just refuse to look back on my life and say, "I wish I had...."
I came really close this past month to not seeing my New Year's resolution through. I had completed all the triathlons on my race schedule and had one last one to go. I was nervous about it. It started with a 1000meter swim and while I had completed that easily in the pool, doing it in the ocean, well that was another story. I hate putting my face in the ocean. The smell of seaweed, the taste of salt water hitting my face by a roque wave. Inhaling salt water and gasping for air. And lets not mention the creatures that live in the ocean! Ugh! Nightmares!
As the date of the triathlon neared, I still hadn't registered. Oh, I had a list of excuses: a sore throat, sick kids, couldn't get down there, etc. But honestly, if I really faced facts, I was simply scared.
So what changed? A conversation I had with my oldest changed everything. She had just completed a 50M freestyle race for her swim meet. During which, she had touched the wall, rather than doing a flip turn, something she had done last season and had practiced for the last six weeks. When I asked her about it, she said she was scared she'd miss the wall or hit her head. My response, "Don't not do it because you're scared. Try! You'll be surprised by how much you can accomplish!"
Like a wave, my words smacked me in the head. Duh! How can you say that to your daughter, to your clients, and not practice the same? Did I want to be one of those trainers who said one thing and did the other? I remember exactly where I was standing on the pool deck when those questions flooded my thoughts. And more importantly, I remember the reply, "You dummy! You're letting fear hold you back. Go sign up. Go try. You'll surprise yourself. And do you really want to give up this close to your goal. You're better than that. Sure it might be hard, but that's the point. Everytime you overcome your own fears you get stronger leaving behind fewer things fear will hold you back from. Now go do this!"
I signed up for the race that week and was surprised by how easy and enjoyable the swim and triathlon was last week. Why had I been so afraid? Why had I almost let my fears hold me back? I actually laughed to myself during the swim as I was enjoying myself so much and I was doing it!
So that's my wish. To my daughters, to my clients, to my family, to my friends.....our fears are there. They're real and they can hold us back if we let them. But the choice is ours. Do we want to look back at a life of possibility or a life of adventure? Do we want to talk about all the things we "could" have done or all the things we did? Do we want to tell our children what to do or give them an example, letting them know we know how they feel?
Fear is a very real emotion. But courage, joy, excitement and achievement are so much more empowering! So go for it! Set those goals, those New Years resolutions. You may not know how you'll achieve them, but I promise you the support is out there. You'll find a way. Reach for it! Go for it! Your best life is yours to live!
Its November. The month of Thanksgiving and I've enjoyed reading everyone's posts on Facebook stating what they're thankful for that day. Its wonderful to see all the blessing bestowed upon friends and family.
I keep waiting to see one post though. One specific post. The post from a woman that says she's thankful for her body. Not the supermodel, super skinny, perfectly lifted booty, six pack abs body thankful. But the thankful for strong legs that carried me across a busy parking lot while carrying a cranky toddler. The one that says, "I'm thankful for toned arms that are big enough to hug all my children at the same time so they know they're all loved." The one that says, "I'm thankful for a strong, powerful, beautiful body that has helped me to cross finish lines, dance at weddings and swim in the ocean."
As women we often talk negatively about our bodies. What body part we wish was smaller, more toned, would disappear, was _______(insert your own desire). We often don't celebrate all the incredible things our bodies do on a daily basis.
There is nothing wrong with wanting something to be better. That's an incredible goal, desire and achievement to want and work toward something you want to change. The difference lies in not needing to put down your current body to do so.
I hear it every day from clients. Heck, I do it to myself each time I look in the mirror. The image looking back at us, whether we're a size 4 or 24 is the same. One we're often dissatisfied with and notice all of its imperfections.
I remember telling my mom, who had suggested I before a personal trainer well before I knew I would choose this profession, was that I wasn't sure it was healthy for me to be so focused on the body. That it would lead to a compulsion for body perfection. I'm proud to confess the opposite is true. Its made me love the human body and especially a woman's body that much more.
You see when I see my clients I see, strong bodies who are capable of so much. I see hips that carry small children. I see abdominals that have changed with motherhood, but have brought loving, kind children into this world. I see bodies of all shapes that move with grace and poise. I see incredible women who are kind, giving, beautiful, powerful, strong, loving and courageous.
It pains me when I give them a compliment and I get a reply of "ya, but if…." While that may be true, please know that you are beautiful right now. And you should celebrate that incredibly capable body and all it can accomplish right now!
Our children and daughters, especially our daughters, are watching and more importantly, listening to what we do and say concerning our bodies. They will learn to love or hate their body based on our actions and our words. Teach them to love their body, no matter its size or shape, for what it is capable of doing. For that is the best gift we can give them.
So I'll continue to look at all the gratitude posts on Facebook for that one post. The one posted by a woman who is thankful for the incredible body she has been given and can see its power today. Will that woman be you?
I've wanted to write this blog post for a few months now. The theme has been ruminating in my head, but the words have escaped me. Till today that is.
So, let me put this bluntly, its time for us girls to start lifting each other up! If we want to succeed as women, as mothers, as wives, as daughters, in achieving our goals, in living our most fantastic lives imaginable, if we want our children, our daughters to succeed, then we need to start supporting each other.
Now obviously women supporting women happens often. We help watch each other's children. Meet up for coffee and a chat. Reach out with a phone call. We share struggles, challenges and successes. I see great examples of support every day at my Mommy Recess classes! And its encouraging, but I challenge you, are you doing all that you can to support the women in your life? Do you want the best for them, as you would hope they do for you?
It is tough to go through this life alone. It is tough to go after any goal, but especially a fitness, exercise, weight loss goal without the support of family and friends. Its one of the key issues I cover with my clients when they set goals for themselves. What is their support system? Who will they lean on? Who can then call on when they don't want to go for a workout or to offer them words of wisdom when a fudgy, chocolatey brownie is calling their name?
Often our spouses are there to support us and that is great! But as women, we're social and we turn to our social network to provide support, encouragement, and to lift our spirits. Often times we find those women who are there to do that. But sometimes, and far too often, we're not.
Think about it. Have you ever put down the thin, younger girl at the gym? Maybe not out loud, but in your thoughts. What about encouraged a friend who you know is trying to lose weight to eat a few french fries? Or talked negatively about someone else's success and achievements?
Those seemingly small acts, hurt. And often the woman hurt isn't going to say anything to you. But she may cry behind closed doors or driving home. Words often hurt more than deeds. That old saying of "Sticks and stones may break my bones, but words will never hurt me.", isn't really true. Words leave wounds, deeper than that of any deed. Things that cut us down. Making us feel inadequate, unworthy, unwanted, etc. Even if they are not said directly to the person they are said about. They influence how we feel and act toward that person. Words have power.
When all we want as women, is to be accepted. You don't have to want the same goals, but just encourage that friend, that neighbor, that stranger at the park to go after theirs. Your support and encouragement may be what they need that day, that moment, to push through.
You see its natural to be afraid of change. Its natural to want to surround yourself with people around you who are like you. To be jealous of others success and achievement. But how much better would things be if we supported each other? How much more could we achieve if we wanted to the best for those around us? Even if it meant facing our own fears. Even if it meant acknowledging that we have changes we need to accept and make to reach our goals. Even if it meant understanding that someone else making changes and achieving their goals is not a reflection of us. Afterall isn't that one of the purposes of life? To face our own shortcomings and therefore grow into the people God has meant for us to be.
Most dreams are not achieved alone. Olympic and professional athletes have coaches. Business leaders have mentors. Look to those you most admire. Often they have people surrounding them who are providing feedback and support.
Achieving a goal, any goal, is a difficult road to walk. As women we are incredible supports and our sisterly bond can lift and provide incredible change. Think Susan B. Anthony and the push for women's right to vote. Or Susan G. Koman and the push for women's cancer research. Katherine Switzer, the first female Boston marathon finisher, who proved that women can compete in long distance races. There are tons of examples of the power of what women can achieve when we bond together and support each other.
And here's the kicker, we all do better when we support each other. The woman being supported is more likely to achieve her goals and faster. And the woman doing the supported is uplifted that she helped another and encouraged to succeed at her own goals.
Its easy to get caught up in our own pettiness, that we put down the vibrancy of someone else. But there is no need. We can all shine as strong, confident, independant women. And through that, we can achieve so much!
So what woman in your life are you going to support today? How can you help them achieve their goals?
Forgiveness. We often think of forgiveness as the act of forgiving someone else who we feel has wronged us or asking for forgiveness from someone who feels we've wronged them. But what about the act of forgiving ourselves?
Halloween just ended. Thanksgiving and Christmas are fast approaching. There will be holiday parties, long to do lists, family gatherings and all of it has food. Cookies, candies, pies, cakes, sweets of all kinds and lots of rich foods reserved for such holidays. The average American will gain 5lbs between the months of November and December. 5lbs they'll make a New Years resolution to lose. But what if we could stop that from occuring, yet still enjoy our holidays?
Every year around this time I hear women beat themselves up for eating their children's Halloween candy, indulging in too much food or drink at a party, saying "yes" to something they know they should have said "no" to. But what does that get you?
For most of us women its just another thing to feel guilty over, another place where we think we've failed ourselves, another thing to stress and worry over, another reason to beat ourselves up over. And what does that get us?
We certainly don't feel better about ourselves. In fact we feel worse! Further from our goals, a failure, a loser. Making ourselves feel bad doesn't change what happened. It doesn't stop the food from entering our mouths or take away the calories from the foods we've already eaten. In fact, for many of us, it causes us to eat MORE!!! We self medicate with "feel good" foods. Leading us to continue on with the self-hate pattern. But what if we practiced forgiveness?
What if we forgave ourselves for over doing it? What if we forgave ourselves for eating or drinking to much? What if we forgave ourselves for our own mistakes, our own weaknesses, our own imperfections, our own moments of giving in? For they are just that! They don't make us who we are! And we're certainly able to forgive others for such "crimes"! So why not ourselves?
What if you did forgive yourself? Recognize that it was just one event. One cookie. One drink. One meal. Or even if it wasn't and it was a whole day, week, month, year of poor decisions! Beating yourself up about it won't change that it happened. It happened! But forgiving yourself allows you to move on. To put it in the past and see the possibilities of a different future. It allows you to examine the event, the decision and see why you made it. And in that examination, that why, you'll find the opportunity to make a different decision the next time.
You see forgiving yourself allows you to free yourself from the emotion. You're not bad, poor, weak, or a failure. It was just a poor MOMENT, a poor DECISION, and one you can learn from. Why did you make it? Were you bored? Were you overly hungry? Were you influenced by people around you? Were you stressed? Were you scared, lonely, intimidated? Then ask yourself how you would have liked to have handled the situation. What could you have done differently? What could you have said? Play it out in your mind the ideal way you would have handled it. Then next time, you'll know and do differently.
The holidays, our family, our lives, they're meant to be enjoyed. Just as you would forgive others their mistakes and imperfections, do the same for yourself! Not only will you be slimmer for it, but happier too!
Judgement. As personal trainers we're not supposed to judge our clients. We're supposed to be open minded as our clients tell us what brought them to us, what got them to their current weight and how we can help them live a healthier life. There are classes, trainings and certifications that cover this topic helping us to ask questions and listen to the client, rather than judging them.
Yet, I hear it all the time. The other day it was a conversation about looking in people's grocery carts. Judging them as good or bad parents based on the food choices in the cart that they were feeding to their family. And regardless of whether you thought the entire discussion was silly, a waste of time or that you recognized your own judgement of others by what they're wearing, acting, buying etc, you were still judging and making an opinion based on that judgement.
One of the biggest reasons people stall in meeting their exercise, weight loss, health goals is that they become concerned with what other people will say about them. That the people at the gym will look down on them for being so overweight and just walking on the treadmill. That others will think them uncoordinated as they don't know all the steps to a group fitness class. That friends or family will laugh when they decline a piece of cake or say no to a drink because you want to feel good for that early morning workout.
We've all been there. Feeling like we're on the outskirts of what everyone else is doing because we're trying to make positive changes in our lives. Feeling judged for trying to live our healthiest lives. Its not the greatest of feelings.
You know the saying 'Sticks and stones may break my bones, but names will never hurt me." Not really true is it? Words can and do hurt and so does the judgement we feel or we place on others. We know we should rise above it, not care what others say. But we do. We all want to feel accepted, that others support our decisions and opinions. Its why we surround ourselves with people who act and think like us. Its why as a personal trainer, I encourage my clients to workout in a group or participate in activities that will support their new healthy endeavors.
Its impossible to never judge other people. But you can control your actions. Afterall, its how you act on that judgement that matters. Support those around you that are making healthy lifestyle changes. Ask how you can help. When you see a new person at the gym or someone who is overweight, offer them a smile, say hi, be welcoming. They're trying to get on that healthy bandwagon just like you. When you see the mom or dad at the grocery store with what you think is "crap" in their cart, know that they're doing the best they can with the knowledge they have. At one point you probably had the same "crap" in your cart.
Judging others doesn't get anyone anywhere. It hurts the person being judged, keeping them further from their goals. And it hurts you, by making you feel rightous, and keeping you from seeing where you can make improvements. No exercise program or nutrition program is perfect. There are always things to learn and what we learn is always changing (Are eggs healthy or bad and full of cholesterol!?). Be supportive, ask questions, keep learning and encourage those around you to live their healthiest lives. What incredible things we can achieve if we leave the judgement behind and support each others goals!!!!