Kristin van Ogtrop's Blog, page 393

Mindfulness = Happiness

I do one lecture each semester in my class at Seton Hall University on the power of paying attention. It's based on the book "Rapt: Attention and the Focused Life" by Winifred Gallagher. Gallagher says total focus is the key to controlling your experience, and changing your life. The elements we choose to focus on -- the very stuff of our reality -- is a creation, adeptly edited, that gives us a highly selective version of the world and our own lives. As the writer William James stated, "My experience is what I agree to attend to." Now there's new evidence that paying full attention to the everyday stuff of life actually makes you happier.

 

In the New York Times this week, John Tierney reports the findings of Harvard psychologists who contacted 2,200 people around the world at random intervals and asked them what they were doing and thinking, using an IPhone app called trackyourhappiness. The collected 250,000 responses. The happiest people were those having sex when contacted by researchers. They rated their feelings a 90 out of 100. When asked their thoughts, most were focused on the task at hand -- their thoughts strayed from the activity only 10 percent of the time.

 

By contrast, when people were doing anything else, their minds wandered 30 to 65 percent of the time. On average throughout all the quarter-million responses, minds were wandering 47 percent of the time, researchers found.

And wandering minds correlated with unhappiness. Whatever activity people were doing -- sex, reading, shopping -- people tended to be happier if they focused on the activity instead of thinking about something else, researchers found. In fact, whether and where their minds wandered was a better predictor of happiness than what they were doing.

 

"Our data suggest that the location of the body is much less important than the location of the mind, and that the former has surprisingly little influence on the latter," researcher Daniel Gilbert told The New York Times. "The heart goes where the head takes it, and neither cares much about the whereabouts of the feet."

 

Gallagher describes a similar experience. Her book was inspired by a battle with breast cancer. "When I got the diagnosis, I interviewed doctors, talked to friends who went through it, chose the best surgeon and radiologist in the best hospital for me," she told me in an interview. "And once I did that I made the executive decision to hand my body over to them and direct my attention to moving forward with life. I hated (having cancer). But I didn't let it monopolize my focus."

 

That was a life-changing experience that led Gallagher to investigate exactly what is involved in paying attention. As she explains in her book, the brain is a collection of systems in conflict – the primitive, reactive system and the consciously controlled reflective mind. Humans evolved to pay attention to movement, bright colors, loud noises, negative emotions, novelty – because there was usually a threat or a potential meal involved.

 

The problem is, the primitive brain is still unconsciously in survival mode – automatically scanning the world for negative and alarming targets to focus on -- which is why you can have a perfectly good day ruined by one jerk who cuts you off in traffic, or why you pay attention to the one person who criticizes your work instead of the nine people who praise it.

 

"If you don't choose a target, your brain will choose one for you -- the brain is out scanning around and saying, 'let's stare at that screen,' 'let's listen to that infomercial,'" Gallagher says. "When you focus on something, your brain photographs that sight or sound or thought or feeling --and that becomes part of your mental album of the world. So it's important to make those choices count."

 

Gallagher calls it "top-down attention." It requires asking yourself, "What do I want to concentrate on?" and screening out everything else. And now we know that making those choices count, and giving them our full attention, will also make us happier.

 

But that's not an easy task in a multitasking world. Do you have strategies to help you give your full attention and energy to a task? Do you find that mindfulness makes you happier?

Last Call for Your December Vote

Hi, Bookies:

Don't forget, the December book poll closes at 11:59 p.m. EST this Sunday, November 21. So if you haven't voted yet, make your pick of the four books below: results on Monday. Have a great weekend!

 

To Kill a Mockingbird, by Harper Lee

Lee's powerful tale of childhood, race, and class is a Pulitzer Prize winner and an American classic.

 

The Best of Everything, by Rona Jaffe

Jaffe's 1958 debut, a classic of a whole other sort, revolves around young women who come to Mad Men–era New York to make a career in the publishing business.

 

Strength in What Remains, by Tracy Kidder

The latest from Pulitzer Prize winner Kidder is a moving and inspirational true story of a Burundian refugee who arrives in New York City homeless and practically penniless and works his way to a medical degree and American citizenship.

 

I Capture the Castle, by Dodie Smith

Part Jane Austen, part Little Women, Smith's witty, romantic novel is a coming-of-age tale of an aspiring writer who lives with her eccentric family in a deteriorating English castle, and finds her life complicated when two rich American brothers move in next door.

What Book Should We Read in December?Market Research

Must-Have Thanksgiving Dish: Sticky Rice Stuffing by Maggie Shi

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

Sticky Rice Stuffing by Maggie of RealSimple.com

 

 

When I was a kid, my family never made a huge deal out of Thanksgiving. Since they didn't grow up in this country, my parents weren't used to celebrating this uniquely American holiday with all its customs and seemingly strange foods (marshmallow-topped sweet potato casserole?). Some years we didn't even have a turkey (the horror!). When we did, the American-style sides were usually what my mom *thought* belonged on a Thanksgiving table with all the trimmings (or perhaps more accurately, what I begged her to make because that's what all the other kids at school were having)—canned cranberry sauce (which to be honest, I don't have a problem with), green bean casserole (complete with those canned fried onions on top), candied yams from a can (which no one ate), and Stovetop stuffing (which I always loved). But in addition to the packaged stuffing, she always made her own version from scratch, too—a sticky rice "stuffing" with Chinese sausage, mushroom, and shrimp.

 

Today, our Thanksgiving feasts usually include a traditional turkey. But you're likely to find sushi, sautéed bok choy, and Chinese noodles on the table, too. The candied yams, green bean casserole, and Stovetop were banished long ago, but my mom still makes her sticky rice stuffing every year, and we always devour it. Here's her recipe with some modifications, along with some substitute ingredients for those who don't have a Chinatown nearby.

 

Sticky Rice Stuffing
Serves 4-6

 

2 cups sticky rice (my mom says the best brand is Plum Blossom, if you can find it)
1 teaspoon salt
8 medium dried shiitake mushrooms, soaked in water several hours to rehydrate, then drained and sliced thinly (if you can't find dried, fresh is fine)
1 tablespoon dried shrimp, soaked in water several hours to rehydrate, then drained and chopped (or ¼ pound peeled and deveined raw shrimp)
1 tablespoon oil
2 Chinese sausages, thinly sliced (or 3-4 slices bacon)
2 tablespoons sliced shallots
2½ tablespoons soy sauce

1. Put the sticky rice in a bowl and rinse it with water a few times in order to remove any stray debris. Add 3 cups of water and let soak overnight (or at least 2 hours).

2. Heat the oil in a large skillet on medium-high heat and add shallots. Cook for a minute, then add the sausage. Cook for a minute, then add mushrooms and shrimp. Sauté for a few minutes until the mushrooms have softened a bit and the shrimp are cooked through (if using raw).  If using bacon instead of sausage, skip the oil—just cook the bacon on medium heat until browned, then remove to a plate and break into pieces. Turn the heat up and add the shallots, mushrooms, and shrimp to the pan as described above; sauté until all ingredients are cooked.

3. Mix your cooked ingredients into the rice and add 1 teaspoon salt. Cook in a rice cooker; or, if you're like me and don't have one, place in a heavy-bottomed pot and let come to a boil. Cover and simmer for 20-30 minutes, until the rice is tender and sticky. (Feel free to add an extra half cup of water or so for stickier rice.)

4. When the rice is done, add soy sauce and mix thoroughly. You'll probably notice that a brown crust has formed at the bottom of the pot—that's perfectly fine. Scrape up as much of that brown goodness as you can for extra flavor and texture. Taste for seasoning and add more soy sauce if necessary.

 

Note: There are 2 ways you can make this recipe. You can either make it the way I've described above, or you can cook the rice separately, cook the ingredients separately, and then add the cooked rice to the skillet with your ingredients at the end to combine. Both methods should work equally well.

 

You can let the rice cool and stuff your turkey with it, which makes it extra delicious. Or you can simply serve warm on the side. Either way, it's a must-have at our Thanksgiving meal.

 

Maggie Shi is a deputy editor at RealSimple.com and a blogger in the Food & Recipes channel here on Simply Stated.
(image and recipe courtesy of Maggie Shi) 

 

Do you have any international dishes that have become part of your family's traditional Thanksgiving?

 

Chef Alex Guarnaschelli's Thanksgiving Tips

Once Halloween ends and the holiday season kicks in, the days start flying by. I can't believe next week is Thanksgiving *already*. While I won't be cooking anything this year (at least, not to my knowledge—last I heard, there was talk of going out to a restaurant, which should be interesting), I'm still gearing up for lots of eating and drinking.  But I'm guessing most of you are whipping up at least a dish or two for the holiday, if not the whole feast. Nervous about the big day? I've asked chef Alex Guarnaschelli, host of the Food Network show Alex's Day Off (as well as a regular judge on one of my favorite shows, Chopped), to share some of her Thanksgiving tips and tricks.

 

 

 

What advice would you give to someone feeling overwhelmed by Thanksgiving?

 

Alex Guarnaschelli: Take the meal in stages and don't feel engulfed by the thought of having to make the whole meal in one sitting! Make a few things in advance; leave room for your turkey to cook in your oven. Make some stovetop side dishes to relieve the stress of overloading the oven. Think like Coco Chanel. She would get dressed and, just before leaving the house, would remove one item from her outfit (a bracelet, a scarf).  Make your menu and remove 1 or 2 things before shopping and cooking.

 

Is there a must-have dish you serve every year for Thanksgiving?

 

AG: My mom's sugar cranberry pie. It has the most amazing texture, I had to make it on my show. It's unique to my family and childhood. It's also such a nice, tart finish to a huge meal. [See below for the recipe.]

 

What's your essential Thanksgiving tool?

 

AG: A roasting pan that is large enough to hold the turkey comfortably. Once the turkey is in the oven, the rest of the meal will come together because you won't be worrying about the main event.

 

What's a foolproof way to ensure your turkey doesn't dry out? Does basting help?

 

AG: I like to put a butter-soaked cheesecloth layer over the white meat and remove it for the last part of the cooking. Another good way to protect the turkey meat is to add some stock to the bottom of the roasting pan to create steam and prevent scorching or over-browning. Basting also helps. Very old-school, and I am a firm believer it helps.

What's your favorite thing to do with leftovers?

 

AG: I love a multi-layered sandwich. I also love to layer the meat and stuffing on the bottom with the mashed potatoes and some grated Parmesan cheese on top. Bake until hot and serve.

 

Do you have any shortcuts or time-saving tricks to streamline prepping and cooking the big meal?

 

AG: Serve some sides that you can make well in advance so the big day is not cooking overload for you. My mom always makes the pies in advance as well. Another big time-saver? Wake up by setting the table and organizing the house. That way, when you start cooking, you know everything else is ready!

Sugar-Cranberry Pie

Courtesy of Alex Guarnaschelli

Serves 8

 

For the crust:
5 cups all-purpose flour
2 teaspoons granulated sugar
2 teaspoons salt
2 cups shortening
2 sticks unsalted butter plus 1 tablespoon for greasing the baking pan
2/3 cup plus 2 tablespoons ice water
Flour for rolling the crust

 

1. To prep: Grease a pie tin with 1 tablespoon of butter.  Clear and clean off a large, flat surface. Lightly flour the area.
2. Make your dough: Combine the flour, sugar and salt in a metal bowl.  Work the shortening and 2 sticks of the butter in with your fingers until the mixture is almost smooth.  Add ice water and continue to mix with fingers. 
3. Place dough on the floured surface and cut in half.  Reserve second half.  Using a rolling pin, roll out the first half until it is at least 4-5 inches wider than the pie tin.  Gently place the dough into the pie tin, and press into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
4. Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.

 

For the filling:
1 tablespoon butter
4 Anjou or Bosc Pears, peeled and diced into small cubes
1 1/2 cups granulated sugar
1 vanilla bean, split
3 whole cloves
1 teaspoon fresh lemon juice
1 teaspoon golden corn syrup
1 tablespoon fresh orange zest
24 ounces fresh cranberries (from a bag)

 

1. Heat 1 tablespoon of butter in medium sauté pan.   Add the pears and sauté 2 to 3 minutes.  Add ½ cup sugar, 1 split vanilla bean, and cloves.  Toss and remove from heat to cool.
2. Combine 1 cup sugar, lemon juice, 1 tablespoon corn syrup, and orange zest and mix.  Add cranberries and toss to coat the fruit. 
3. Heat a medium sauté pan and add the cranberry mixture.  Sauté quickly, 1 to 2 minutes.
4. Combine pear mixture and cranberry mixture in a bowl and let cool.

To bake:
Filling (above)
Top and bottom pie crust
½ cup granulated sugar
2 teaspoons corn syrup
2 tablespoons orange juice

 

1. Preheat the oven to 425º Fahrenheit. 
2. Pour the filling onto the bottom pie crust.
3. Remove the top crust from the refrigerator and "fold" it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
4. Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375º Fahrenheit. Cook for an additional 30 minutes. 
5. While the pie is baking, combine sugar, corn syrup, and orange juice in a small sauce pan.  Simmer gently and reduce until the consistency could coat the back of a spoon. 
6. Open the oven door and slide the rack out slightly. Pour the mixture into the opening at the top of the pie. Lower the oven temperature to 325º Fahrenheit and cook for an additional 10 minutes.
7. Remove from the oven and allow to cool. Serve with ice cream, if desired.

 

(image: Bill Durgin)

 

Three Organizing Projects You Can Do in Five Minutes

Time is a precious commodity, and finding time to organize can be difficult. Here are three quick uncluttering and organizing projects you can tackle in five minutes or less:


Your purse and/or wallet. Dump everything out and sort the contents into piles -- must be in purse/wallet, nice to have in purse/wallet, trash, belongs someplace other than purse/wallet. Test writing utensils and get rid of any that no longer work. Check the expiration dates on lotion, lip gloss and powder if you carry these items with you. Throw out the trash, return the out-of-place items to their correct storage places in your home, put the items that must be in your purse/wallet back in your purse/wallet, and, if you have space remaining, add the items that are nice to have in your purse/wallet back to your purse.
Shoe roundup. Do you have shoes in every room of your home? Are there shoes in your car? Collect all of your shoes and return them to their proper storage location.
Your pantry, refrigerator, and freezer. Grab a trash bag and head to your kitchen's pantry. Check all expiration dates and throw out anything that is past its use date. If you're not sure of a product's expiration date, check out StillTasty.com or the product manufacturer's website. When you're finished sorting through your pantry, repeat the process in your refrigerator and freezer.


What else can you accomplish in five minutes? Share your ideas in the comments.

What Do You Do to Cope on Sunday Night? A Quiz

Last night as I was madly vacuuming my kitchen floor, in a (no doubt) vain attempt to exert a bit of control over the beginning of my week, I realized that all across America, there were probably women who were looking at their calendars with something approaching dread and finding their own special ways to cope. What, I wondered, do other women do to cope with the Sunday-night crazies?

Do you:

1. Vacuum.

2. Have a stiff drink, or maybe two.

3. Sit down with your calendar and your husband/partner/self and have a productive conversation about who is doing what for the following week.

4. Yell at somebody.

5. Go to the gym.

6. Say "Oh, what the hell" and go to bed at 7:30. With a good book. And an Ambien.

7. Make a big pot of something nutritious that you know will last for 3 days.

8. Have friends for dinner.

9. Go out to eat.

If you answered:

1. Do I know you? This works for me too! Until the dog starts shedding the next day.

2. OK, I've been there. But I've found that the second drink interferes with my sleep, and so cancels the improve-Monday intent.

3. Will you tell me your secret? What if I pay you?

4. I'm not going to comment on this one. You'll have to talk to my family.

5. My gym closes at 6. Otherwise I would be there, really, for sure.

6. If I got in bed at 7:30, who would put the kids to bed? Also, if you take an Ambien at 7:30, aren't you awake by 3 or something?

7. I've heard about this.

8. I've also heard there are people who do this. I tend to admire them from afar.

9. This, I've decided, is the golden ticket. This is what we did last night after I vacuumed. And if I had all the money in the world, this is what we would do every single Sunday night!

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Must-Have Thanksgiving Dish: Buttermilk Mashed Potatoes with Herbs and Shallots by Dash and Bella

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

Buttermilk Mashed Potatoes with Fresh Herbs and Crispy Shallots by Phyllis from Dash and Bella

 

 

My mom taught me that when you need comfort you eat tapioca pudding, custard, or mashed potatoes. I have already passed this trait on to my own daughter, Bella. She is crazy for mashed potatoes.

 

Here is a play on classic mashed potatoes that includes fresh chopped herbs, lemon juice, and buttermilk. We make this whenever we need the comfort of Thanksgiving—even in the middle of the summer.

 

It was torture for Bella when I took pictures of her with the finished dish. She was practically drooling and kept grabbing the spoon to take a bite. I finally let her dive in. "Bella, is it as good as ice cream?" She looked at me like I was out of my mind. But she still ate most of the bowl.

 

Buttermilk Mashed Potatoes with Fresh Herbs and Crispy Shallots
serves 4-6

 

Ingredients
6 shallots, peeled and thinly sliced
6 tablespoons canola oil
6 large Idaho potatoes
1 tablespoon salt (to boil potatoes)
6 tablespoons salted butter, melted and warm
1/2-3/4 cup buttermilk, room temperature
1 tablespoon lemon juice
1/2 cup chopped fresh herbs (any combination of basil, parsley, and mint)
salt and pepper to taste

 

For the crispy shallots:
1. Heat oil until very hot but not smoking.
2. Turn the heat down to low. Toss in the sliced shallots. Cook until crispy and dark brown.
3. Remove with a slotted spoon and drain on paper towels. Set aside.
4. They can be stored at room temperature in an airtight container for a few days.

 

For the mashed potatoes:
1. Fill a large pot with water. Add salt.
2. Peel the potatoes, cut them into fourths, and place right away in the cold and salty water.
3. Bring water to a boil and turn down to a simmer.
4. Cook potatoes until a knife slides right in without resistance (about 20-25 minutes).
5. Drain cooked potatoes and place in the bowl of a standing mixer.
6. Combine warm melted butter, lemon juice, and chopped herbs.
7. Add to the potatoes with 1/2 cup of the buttermilk. Add some salt and pepper.
8. With the paddle attachment, whip the potatoes for about 20 seconds.
9. Scrape down the sides and taste. Add more buttermilk if you want to thin out the potatoes. Add more salt and pepper if necessary.They should be light and airy with some pea-sized chunks of potatoes.
10. Spoon into a serving dish and sprinkle with crispy shallots. This dish taste best served right away.

 

If necessary, you can keep the potatoes warm in a double boiler for an hour or so. Don't top with shallots until the last minute.

 

The leftovers make great mashed potato pancakes. Just make patties, dip in a whisked egg, dredge in flour, and fry in butter.

 

Phyllis Grant is the blogger behind Dash and Bella, which is  named for her two children who help with all her recipes. Prior to Dash and Bella, Phyllis was a pastry cook at Bouley, Michael's and Nobu in New York City. She also participated in our 3-Ingredient recipe challenge earlier this year.
(image and recipe courtesy of Phyllis Grant) 

 

What is your favorite recipe for mashed potatoes? Do you prefer chunks of potato or do you like them perfectly whipped and smooth?

 

This Holiday Season May Offer Earning Opportunities

If you're looking to earn a little extra to pay off debt or stash away some emergency cash for a rainy day, this may be the year to take advantage of a part-time holiday position. The holiday hiring season is off to its strongest start since 2006, according to a new analysis of Labor Department data by outplacement firm Challenger, Gray & Christmas, Inc. But widen your search beyond the traditional chain stores.

 

Retail payrolls jumped by 150,900 in October -- three times greater than the previous year, when just 47,600 retail jobs were added. In 2008 -- the worst holiday-hiring season in 22 years -- retailers added only 38,600 seasonal workers.

 

"This is a good sign that retailers feel more optimistic this year. Even if November and December hiring remains flat from a year ago, seasonal job growth will top 600,000 for the first time since 2007," said John Challenger, CEO of Challenger, Gray & Christmas, in a statement.

 

But with so many people out of work, the competition may be stiff for seasonal jobs. "People who may have never considered working in retail previously, may now be willing to do so in light of long-term unemployment," Challenger noted.

 

Challenger says instead of blindly blanketing retail chains with online applications, job seekers should be more aggressive, visiting stores during slower hours and initiating face-to-face conversations with store managers. Also, while national chains such as Toys R Us and Macy's have announced big hiring plans, job seekers shouldn't overlook smaller mom-and-pop stores, as well as businesses outside of the retail sector that could see a holiday surge. Restaurants, shipping offices, event venues and caterers may also offer opportunities to earn some quick cash.

 

In the meantime, if you're looking for full-time work, here are a few unique job search tactics that really work. 

20% Savings At West Elm

Oh my goodness! Oh my goodness! West Elm is having a great 20% off sale on their lovely new tableware for a limited time so if you see something you like - grab it! They have some stunning pieces and the prices are so affordable, you can use them on your table or give them as presents... who wouldn't love something from this collection below? Have a look at some of my favorite designs and let me know if you spot any insta-faves, too!

 

And a big P.S. -- you are so lucky to have West Elm at your fingertips! I really wish they'd come to Europe (I live in northern Germany). We could use them here so badly as affordable, good design is not always as easy to find as it is back home in the US. West Elm has great lamps, dinnerware, curtains and side tables and makes it so easy to decorate any room.

(images: west elm)

How Do You Show You're Thankful?

Thanksgiving is less than two weeks away now, and we wanted to kick off the spirit of gratitude a little bit early, by asking you to share what you're thankful for (and how you show it) this year.

 

Here's what some of our editors are thankful for this year:

 

"I got to spend two days in Rome with my mom, who is nearly 80 years old and had never been there before. Seeing the city through her eyes made it exciting, and seeing it with her made it very special."
— Maura Fritz, deputy editor RealSimple.com

 

"I'm thankful for the love of my life realizing that we can't live without each other and putting a ring (or in this case...bracelet) on it! I can't wait to share all my love for him and our family and friends at the wedding. I love...love!"
— Julee Wilson, staff fashion editor Real Simple

"I'm thankful that my 99-year-old grandma is still around to tell everyone what to do!"
— Kathleen Harris, managing editor RealSimple.com

"I'm thankful for video chatting because it enables me to see my sister almost whenever I want, even though she lives on the other side of the country. Plus we get to practice making funny faces at each other."
— Kristin Appenbrink, associate editor RealSimple.com

 

"I'm thankful for my dog Normandy. Her utter excitement to see me each night when I get home from work makes me forget all the stresses of the day and reminds me of the importance of loved ones (even of the animal variety) in our lives."
— Ashley Tate, staff editor Real Simple

 

"I'm thankful for another year of fabulous eats and drinks, good friends old and new, safe and inspiring travels, and a happy and healthy family. This year I'm also especially thankful for air conditioners (after our incredibly hot summer), a bedbug-free apartment (knock wood), and a new job (here at Real Simple!)."
— Maggie Shi, deputy editor, RealSimple.com

 

And as a special bonus, you can enter to win a Tom's of Maine prize pack just by sharing. You can enter by using the sweepstakes form here. Or by following @RS_Offers on Twitter and tweeting what you're thankful for using the hashtag #GiveThanks. There will be a daily winner today through November 30th and a grand prize winner will receive the prize pack and have $250 donated to their favorite charity. Read the complete rules for additional details.