Shannon Ables's Blog, page 276

A Day of Thanksgiving

“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.” —Marcel Proust

With each passing year, the holiday that I look forward to most affectionately is Thanksgiving. With the theme of gratitude and looking inward to reflect on all that is going well, I cannot help but appreciate Abraham Lincoln’s proclamation in 1863  following the victorious battle in Gettysburg for the Union in 1863. Indeed, life, the world and our opportunities have grown immensely since the mid-nineteenth century, but the ability to give thanks still holds great power to center us and heighten our contentment for the life we have the opportunity to live each day.

As I contemplate what the day of Thanksgiving asks of us, I cannot help but look around me and throughout my life and see so much to be thankful for. To begin with, I am immensely grateful for you, TSLL readers, for stopping by when you do. Your time, thoughtful conversation and curiosity to live your best life are all something I am humbled and inspired by as I too continue to strive to live my best life and share my journey and my discoveries with you. The journey is truly the joy, and you have joined me for nearly seven years. Thank you very much.

Whether you are celebrating Thanksgiving or simply kicking of the holiday season, I hope you have a wonderful day and perhaps everyday, whether deemed Thanksgiving on the calendar or not, may we take a moment to observe all that we have to be grateful for. I have a feeling so many of us would realize how rich we are indeed.

All my best,

Shannon xo

 

 

 

French Lessons: 5 Language Learning Ideas

~Pôilane bakery in Paris is one of my favorite French IG feeds to follow and this image is precisely why. Along with their stunning pics of the boulangerie artistry they craft, you learn something about the French culture as well. “We love the idea of giving thanks by breaking bread with those dear to us (The origin of the word copain – friend in French – is derived from this…).” And yes, you can order this turkey topped sourdough round for your Thanksgiving this year or next. Visit their site here.~

As I mentioned in last week’s newsletter, I am diving back into my French language studies as the past two months found me paying more time to the blog and the relaunch, and excited to continue to make the gradual progress that does indeed improve my French over time.

The funny and relieving truth about learning a new language, and in this case French, is that you do begin to learn it and become able to understand and gradually speak it with ease. This occurs often in moments when you surprise yourself and upon doing so, make yourself smile with a sense of accomplishment.

And so when I returned to the French conversation group last week, sitting down with three native French speakers and three American well-spoken French-speaking Francophiles over a baguette, three different cheeses and two bottles of wine, I may not have spoken much, but I was elated to have more time to devote to the language learning process.

As I have shared my journey over the past year, I am reminded that every learner is different, and that this realization has as well brought me much relief and renewed confidence.

Today, I’d like to share five learning strategies that have and are working for me as my tale as a student continues.

1. Memorize simple phrases

While memorizing vocabulary is vital, American expat blogger living in France reminded in her recent post that translating in our minds from English (while understandable) is often a crutch that gets in our way. And as a way to help the language become more habituated, try to memorize basic phrases to begin the process of “knowing on the spot” how to respond to a basic conversation in your new language.  A wonderful list of basic words and phrases for introduction and common phrases here.

 

2. Internalize a common introductory conversation

What are common questions you ask or are asked when you meet new people?  Memorize a basic back and forth so that it becomes internalized and automatic. First practice on your own (or perhaps with your dog or cat), and then drop in to your local French conversation Meet-Up and feel comfortable introducing yourself. Click here for a transcript of what to practice or watch the video below to hear the words spoken.

3. Memorize vocabulary in your field and way of life

Do you love to cook? Are you an engineer? Take a moment and curate a vocabulary list (or perhaps find one ready-made online) of common vocabulary terms used in your profession and hobbies. After all, you understand the basic sentence construction and basic verb conjugations, now you simply need to add content that is pertinent to your way of life.

4. Keep a French journal

Exactly what you keep in the journal is up to you, but when I first began my journal it was a place to write down a new French word a day. I would list the date I discovered the word (typically something I knew would be helpful or something I would want to use), the word and the English translation. It is a beautiful reminder of how far I’ve come when I look back at the first few words and realize I have committed these words to memory already.

5. Watch French films

I’ve suggested this idea before, but I have found myself enjoying the French films far more as I pick up more and more phrases and vocabulary, thus enabling me not to view the subtitles and truly watch the film. Recent films I have watched have been shared in the podcast’s weekly Petit Plaisir: episode #131, #130,#106 and  #40 and one of my favorites “A Five Star Life“.

More learning tools are sure to be discovered as I continue to improve my French, but a significant comfort is realized when there isn’t a doubt in my mind I will continue to try, attempt, mispronounce and then try again because of my fondness for the culture and the language. Thank you for joining me and à la prochaine!

~View more French Inspired posts here.

Why Not . . . Host a Holiday Meal with Friends?

“The thankful receiver bears a plentiful harvest.” — William Blake

It was after speaking to a dear friend of mine who is British and who didn’t have plans to celebrate in a grand way America’s Thanksgiving holiday that I began to ponder the significance of the holiday that occurs every fourth Thursday in November. After all, traditions are wonderful if they foster something that is positive, grounding and room for love and kindness to mix with us as we gather together.

This year I will be celebrating in Bend for the first time, not the first time away from my family, but the first time in hometown in which I don’t feel I have to do anything any particular way when it comes to celebrating one of my favorite holidays, partially because it involves the appreciation of food as much as the communing and gather of those whose company we enjoy. And so I began contemplating last month exactly what I wanted to do, and I came upon the idea of sharing a simply luxurious Thanksgiving menu that while absolutely wonderful for a delicious alternative to turkey, will also be a go-to menu for entertaining at your next dinner party this holiday season.

Let’s talk about how to pull it all together.

1.Determine who will be invited

Friends who are staying in town, neighbors who aren’t having dinner with family, colleagues who are staying close by? Determine how many you can host and begin asking away.

2. Decide if you are cooking everything or if you want others to bring something as well

As the host and as someone who loves to cook, I enjoy doing all of the cooking. In many ways it is my gift to my guests as well as a fun opportunity to make art in my own way (sometimes it looks like a masterpiece and sometimes not so much). And because of this, the menu I have pulled together for you in this post is something one person can easily make without being too overwhelmed and stay within their budget (under $100 if the basics are already in the pantry, refrigerator, etc.).

3. If the host/hostess says there is no need to bring anything, take them at their word

Recently, I was speaking with someone about their Thanksgiving plans, and they mentioned that the hostess didn’t need anyone to bring anything. They had the menu planned and wanted everyone to come and relax. The person I was speaking to was flummoxed; she felt she had to bring something. So (based on how she told the story), she kept pleading with the hostess to let her bring something, anything. First of all, enjoy being a guest and enjoy not having to cook something. You will most likely or have already had your turn at cooking Thanksgiving. Allow yourself the pleasure of being a guest who comes, enjoys, brightens the conversation and has a good time. That is a wonderful gift you can bring your host/hostess.

4. If #3 is the case, bring something as a thank you

I was recently listening to the annual Bon Appétit Thanksgiving podcast, and they shared some great ideas for host/hostess gift: chocolate, a great wine (not assumed it will be consumed that evening, but it can be), or, I love this idea, ingredients from local bakeries and artisans to make the morning after breakfast or snacks all the more decadent when they wake up after having hosted a successful Thanksgiving dinner.

5. Make the dessert at least a day ahead

The dessert, if a classic pie or tart, can be made ahead of time and set aside in the refrigerator. And while a classic pumpkin pie will always work, why not mix it up a bit? This year I concocted my own recipe for a pumpkin tart with bourbon on a ginger snap crust topped with rum and cinnamon whipped cream. The crust enabled me to reduce my preparation and cooking time and the filling made not only one 9-inch tart but two additional mini tarts as well. Click on the image below for the recipe and more details.

~TSLL Bourbon Pumpkin Tart with Ginger Snap crust and Rum & Cinnamon Whipped Cream~

6. Choose a main entrée that offers an abundance of flavor and won’t break the bank (and preferably simple to prepare as well)

While I have made a turkey or two (Martha Stewart’s recipe for butter and wine sauce basted turkey is amazing and I highly, highly recommend), sometimes it’s nice not to have to worry if there will be enough moist meat for everyone and be able to enjoy yourself throughout the day without tending to the turkey worrying if it has defrosted, cooked through, etc. So why not choose something a little different, but just as special?

This year I choose to make marinaded lamb chops nestled on top of pearl couscous with mint, pine nuts and peas. The time needed in the kitchen is minimal, and with each rack of lamb offering 6-8 chops, for a small dinner party, it will cost between $30-40/rack. Don’t forget to budget time for marinading the chops. This can be done an entire day ahead of time or in the morning.

~A moroccan entrée: marinaded lamb chops nestled on top of pearl couscous with mint, pine nuts and peas~

7. Let the Sides Add Balance to the Menu

Determine how you want to feel after the meal. If this is a no-holds-barred situation and everything and anything is going to be served as long as it tastes good, then go for it and indulge, but if you want to be able to walk out of the house afterwards without feeling too guilty, choose sides that add some balance. Instead of potatoes or stuffing (the couscous filled the starch portion of the menu), choose delicious vegetable dishes that aren’t too heavy in sauce, but offer a rich flavor.

This year I choose a new twist on a favorite vegetable side dish: Sautéed Shredded Brussels Sprouts with Pancetta.

~Sautéed Shredded Brussels Sprouts with Pancetta~

8. Don’t forget the appetizer 

The appetizer is the first impression of the entire meal and gathering so be sure to make an impression. Whether it is with cheese platter or one decadent choice of cheese with delicious pairings (Fig Preserve with Brie on Oat Crackers), offer something that is delicious and satiating.

~learn how to assemble your own cheese platter here~

~Fig Preserves and Brie on Oat Crackers~

9. Add some bubbly

As you can see above, the bubbly played a role in the appetizer, and as I mentioned in this post, bubbly can absolutely be paired with anything on your menu. After all, this is a celebration and with the many different options available: Prosecco, Cava and other bubbly options besides Champagne, the sparkling wine doesn’t have to cost more than $20. Cheers!

10. Plan an active game and a more thought-provoking game

Perhaps it is as simple as gathering up your friends and guests to go to the local park and play touch-football (I always think of the FRIENDS episode, 3 on 3 on a very small field – anything is possible!) or pulling out the Scrabble and Backgammon boards. Whatever your group might enjoy or be willing to try, come up with a few ideas before hand to suggest while they are nibbling on the appetizers or waiting for dessert.

11. Be a good listener

Tensions are high this year as family members head home and differing viewpoints sit down together at the table. As is the case, Elizabeth Bernstein wrote a worth-reading article about just this topic and how to successful navigate the conversation and the company.

12. Plan a memorable (for the right reasons) toast

I love a good, thoughtful toast. Depending upon your personality and your guests, compile a toast that lets each guest feel welcomed and appreciated, sets the tone you want for the evening and reveals a bit of your personality as well. Here is a great article to help you out.

13. Plan the menu a few days in advance and shop at least the weekend before (this year the 19th and 20th).

Now for TSLL Thanksgiving menu that will be served this year:

~appetizer: Fig Preserves and Brie on Oat Crackers with Cava sparkling wine

~side dish: Sautéed Shredded Brussels Sprouts with Pancetta

~main entrée: Marinaded Lamb Chops nestled on top of Pearl Couscous with Mint, Pine Nuts and Peas paired with a bottle (1 bottle serves 4 glasses) Beaujoulais 

~dessert: Bourbon Pumpkin Tart with Ginger Snap crust and Rum & Cinnamon Whipped Cream

Reduce the stress, amp up the flavor and begin a new traditional with friends and neighbors. Wishing everyone a wonderful Thanksgiving if you are celebrating the occasion, and if not, why not have a dinner party this holiday season?  Rest-assured it will be a smashing good time, and you will enjoy yourself as well.

~SIMILAR POSTS FROM THE ARCHIVES YOU MIGHT ENJOY:

~Why Not . . . Be Grateful?

~Why Not . . . Reduce Your Holiday Stress?

~Why Not . . . Create a Memorable Thanksgiving?

A Moroccan Feast: Lamb & Pearl Couscous

Inspired to mix it up this Thanksgiving, and having a recipe on my mind that I have been wanting to try, I decided to forgo the turkey and selected a rack of lamb for a small friends Thanksgiving. Mind you, this entrée would be ideal for any dinner party occasion. With 6-8 lamb chops per rack, you are set to impress and satiated the palette of your guests.

Working with Ina Garten’s recipe for Moroccan grilled lamb chops from her new cookbook (Cooking with Jeffrey), while not on the grill, these chops were full of flavor after having been marinaded for nearly 18 hours. And the couscous upon which they are laid; I took some liberties here and substituted pearl couscous (also known as ptitim) to add a different texture and optical intrigue.

Once everything is prepared and ready to serve, open a bottle of Beaujoulais. I have become quite fond of this varietal, as it reminds me a bit of a pinot noir with lower tannins and offering immense subtle, yet satiating flavor. The beaujolais wine region is located just north of Lyon, and the wine is made from the Gamay grape. Talk to your local wine shop owner, and I have a feeling, if yours is like mine, they will recommend a wonderful bottle to enjoy at a very reasonable price.

As for the rest of the Thanksgiving menu: click here for the appetizer and here for the dessert.

~The side dish seen above is another take on one of my favorite Brussels sprout recipes originally inspired by the Barefoot Contessa. Click here to see the recipe for Sauteed Shredded Brussels Sprouts with Pancetta. 

Moroccan Lamb Chops

~yields 6-8

~begin the day before or the morning of the dinner

Ingredients:

6 large garlic cloves
1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
1 rack of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice

Directions:

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
Over a hot grill inside or out, or in a skillet, drizzle a little olive oil to prevent sticking. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.

Pearl Couscous with Peas, Mint and Pine Nuts

yields: 6-8 people

make just before putting the lamb chops on the grill or in the skillet (15-25 minutes)

Ingredients:

2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, homemade if possible
1 3/4 cups pearl couscous
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/2 cup frozen peas
1/3 cup pine nuts, toasted (in a sauté pan over low heat, toast for 7-10 minutes, stirring or tossing throughout)

Directions:

Heat the oil and butter in a large saucepan over medium heat.
Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned.
Add the stock and bring to a boil.
Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat.
Cover the pot tightly and allow the couscous to steam for 10 minutes.
Fluff the couscous with a fork and stir in the mint, peas and pine nuts.
Taste for seasonings and add about 1 teaspoon salt depending upon taste, and 1/2 teaspoon pepper. Serve hot.

 

~See more recipes for dinner here.

Stepping up the Brussels Sprouts

The Brussels sprouts are having a comeback, or maybe it’s just in my kitchen, but I have been head-over-heels about Brussels sprouts for more than a few years now. Initially, my ignorance made me assume these lovely little green tennis-like balls were not to be flavorful, but oh, was I mistaken.

A couple of years ago I shared this recipe on the blog, and it continues to be a go-to stand-by for flavorful side dishes. However, to complete TSLL Thanksgiving menu I wanted something a little bit different but still offering a healthy, yet flavorful vegetable option. As well, it had to be simple to make and not take up too much space in the refrigerator. Needless to say, it was with a glance at Ina Garten’s new cookbook that I found her recipe for Sautéed Shredded Brussels sprouts with balsamic vinegar. This discovery reminded me of the previous recipe I mentioned above, and so I decided to add some finely sliced and cooked until crunchy pancetta.

In fewer than 15 minutes this dish is ready to serve.

~View the rest of TSLL Thanksgiving menu below:

the appetizer
the main entrée (seen in the pictures above and below)
the dessert

Sautéed Shredded Brussels Sprouts with Pancetta

yields: 6 people

time: 15-20 minutes

Ingredients:

20-30 Brussels sprouts, trimmed
4-6 ounces thinly sliced and and diced pancetta
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy (thick) balsamic vinegar (best quality you can afford), I use Navidi’s here in Bend.

Directions:

Cook the pancetta in a separate pan until brown and crispy. Drain on a paper towel and set aside.
Place Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk (I used the wrong one for these pics as you see in the images below, but it still worked out and tasted fantastic). No need to core them. Process until they are sliced.
Heat the butter and the olive oil in a very large (12-14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1/ 1/2 teaspoons of salt and 3/4 teaspoon pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green.
Remove from the heat and stir in the balsamic vinegar, season to taste and serve hot.

 

Net-a-Porter Sale & Shoptagr: A Beautiful Combination

One of best end-of-season sales to wait for is Net-a-Porter’s fall/winter sale. And as of Monday, the sale has begun. With discounts up to 50%, I have scoured five key categories to offer a glimpse of the items and prices available right now. Simply hover over any of the items in the images below to see the price and click to shop further.

But wait, don’t click purchase just yet (unless there is only a few of the items left and it is an item you will wear for many seasons to come). Don’t forget to use the app and the bookmarklet ShopTagr. Similar to apps I have recommended in the past, ShopTagr allows you to find items you love but maybe not their price at the moment. Simply click on the bookmarklet on your menu bar (or the “sharrow” button on your phone, then the Shoptagr button) and the item is saved. You can regularly go back to the Shoptagr app and see where the prices are and if they have fallen. If the prices do drop on any of your items, you will be emailed immediately to take advantage of the savings.

So why is the Net-a-Porter Sale and Shoptagr app a beautiful combination? The sale just began, but it will continue through December. Granted some items will move very quickly, so you will want to pounce, but prices will continue to drop in the weeks to come and having tagged your favorite items, you will be alerted when they do.

Now to the shopping. I have my eye on the silk stripe pajama set, the Altuzarra striped pencil skirt and the steeply reduced Jimmy Choo black pumps (above). All of these are shoppable below along with many more capsule items to love. Happy Shopping!

Tops & Bottoms



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Dresses



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Shoes



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Sleepwear



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Bags



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~Shop the entire Net-a-Porter Sale here.

~Shop more Capsule Wardrobe Essentials for All-Season, Fall and Spring here.

Everyday Polish

Clothing that can work as well during the day as well as  transition for tending to enjoyable errands or shopping attire is not easy to find, but today the women who are included in this week’s Style Inspiration have effortlessly pulled it off. From the power of a jumpsuit (above), to the layering of sweaters, to leather and stripes, an eye for polish can take you from work to play in a blink of an eye.

Additionally, if you haven’t stopped by the fashion and lifestyle blog, Irony of Ashi, as you will see from three of the pics below, her eye is impeccable when it comes to complementary color combinations that are classic, yet strong and feminine. Click on any of hers and the other pics to be taken directly to the original post and shop the outfit.

 

~View more Style Inspiration posts here.

A Decadently Luscious Pumpkin Tart

I can remember falling in love with pumpkin pie as a child when my grandmother would make the classic recipe and warm it up just enough so the dollop of whipped cream would skate on top of my piece of pie. It always baffled me why pumpkin pie was rarely seen outside of the Thanksgiving holiday as I place it at the top of my pie preferences. But in many ways, waiting a year to take a bite of the soft, luscious filling with a firm, crispy crust makes my appreciation soar even more when I have the opportunity to partake.

With that said, because I love pumpkin pie so much, I’ve had many slices. So this year I wanted to mix it up, add more flavor and a simply luxurious touch.

As TSLL Thanksgiving menu continues here on the blog (click here to see the first part of the menu), the dessert can be made a day or two or three in advance. And since I know many of TSLL readers are traveling or are hosting and have many other dishes to plan, I wanted to share the dessert portion of the recipe today.

Let’s talk about the simply luxurious component: the crust is only two ingredients and it adds a complementary ginger crunch to each bite as you savor the flavorful filling. Now, the filling is luscious indeed. Inspired by Williams-Sonoma’s recipe, I added three tablespoons of Maker’s Mark whisky (bourbon) and the rich depth of flavor is noticeable but not the alcoholic component.

But don’t forget the whipped cream. If you’re going to add whipped cream, you must add some flavor to it. Now you can just add cinnamon and no vanilla or rum, or any other combination of the flavor you prefer, but I added all three, and my palette was pleased that I did.

By choosing to make a tart rather than a pie, you speed up cooking time, and you actually have enough filling for two more mini tarts to perhaps keep at home so you know for sure you have some after you take your tart to the friends or family Thanksgiving.

Most importantly, you will savor each bite, not rushing, and not over eating because you will be satiated with one piece. I do hope you enjoy.

Bourbon Pumpkin Tart with Ginger Snap crust and Cinnamon & Rum Whipped Cream

yields: one 9″ tart (6-8 slices) and two mini tarts

time: 35-45 cooking time

prep time: 30 minutes

The Crust:

Ingredients:

40 gingersnap cookies
¼ cup of unsalted butter, melted



Directions:

Preheat your oven to 325 degrees.
Add the gingersnap cookies to a food processor and grind them until they are fine crumbs.
Add the melted butter to the processor and process until moistened.
Press the gingersnap crumb mixture firmly into the bottom and up the sides of a 9 inch tart pan (with a removable bottom).
Place the tart pan on a baking sheet and bake for 8 – 10 minutes.
Remove the tart crust from the oven and let cool to room temperature.
Increase oven temperature to 375 degrees for the pie.

While the crust is cooling, make the pie filling.

Bourbon Pumpkin Filling:

Ingredients:

2 1/2 cups (20 oz./625 g) pumpkin puree (from about 1 1/2 cans, each 15 oz./470 g)
1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
1/2 cup (4 oz./125 g) granulated sugar
1 Tbs. all-purpose flour
1/2 tsp. kosher salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
2 whole eggs plus 2 egg yolks
1 cup (8 fl. oz./250 ml) heavy cream
3 Tbs. bourbon (choose a top quality bourbon/whisky)
2 Tbs. fresh lemon juice
1 vanilla bean, split and seeds scraped, seeds reserved

Directions:

Oven should be preheated to 375 degrees.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar and granulated sugar.
Add the flour, salt, cinnamon, ginger and nutmeg and whisk until smooth.
Add the eggs and egg yolks and whisk until combined.
Add the cream, bourbon, lemon juice and vanilla bean seeds and whisk until smooth.
Pour the filling into the cooled tart crust.
Bake for 35 to 45 minutes. The tart is done when the middle moves slightly, but the outer part of the filling are quite stable.
Place on a cooling rack while you make the whipped cream.

Cinnamon & Rum Whipped Cream:

Ingredients:

1 cup heavy whipping cream
2 tablespoons of sugar
1 tablespoon dark rum
1 teaspoon vanilla
1 teaspoon cinnamon

Directions:

With an electric mixer or by hand with a whisk, whisk the whipping cream (alone) until soft peaks form.
Add the sugar, dark rum, vanilla and cinnamon and whisk until stiff peaks form.

~View more TSLL Dessert Recipes here.

Coming Soon! TSLL Holiday Shopping Guide

“The joy of brightening other lives, bearing each others’ burdens, easing others’ loads and supplanting empty hearts and lives with generous gifts becomes for us the magic of the holidays.”   — W. C. Jones

With the arrival of Thanksgiving occurring a bit earlier on the calendar this year, a few additional days have been given to search and shop for a most perfect gift for your loved ones. And in an effort to offer ideas to jumpstart your shopping, TSLL Holiday Shopping Guide has returned.

Going live at the end of the week, discover items for the Francophile, the bibliophile, the traveler, the foodie, the entertainer and much more. Carefully curated and hand-picked, these items have been fun to find, and I am excited to finally be able to share them with you. As well, a few local items will be included for my fellow Bendites.

And just to give you a sampling, the above stationery with illustrations by French artist Dominique Corbasson will be included and you can shop it now.

How can you make sure you receive TSLL Holiday Gift Guide? Sign up for TSLL Weekly Newsletter which will receive a sneak peek before it goes live on the blog, as well as a direct link to the post where all the items can be shopped.

TSLL Weekly Newsletter is in its seventh year, arriving each Friday morning in subscribers inboxes. Take a look at what subscribers can expect:

Receive all of the posts from the most recent week on the blog (eliminating the daily email if you are trying to streamline your inbox, but don’t want to miss a post)
An exclusive extra dose of inspiration to kick off their weekend
Special alerts and news before anything goes live on the blog
Automatically be subscribed to Book Release news, the Seasonal Shopping Guide each April & September

Sign up here and never miss anything simply luxurious.

The holidays have begun and oh, how much fun they will be and already are turning out to be. Enjoy a bustling week here on TSLL as the Thanksgiving menu will continue to be revealed later today and culminate on Thanksgiving Eve.

 

38 Invaluable Lessons About Attaining Happiness

“As long as one keeps searching, the answers come.” —Joan Baez

 

~The Simple Sophisticate, episode #131

Life in many ways feels as though it is a treasure hunt. However, I have good news. If my experience is any evidence, Joan Baez’s quote above certainly rings true. Case in point, stumbling across British philosopher Bertrand Russell’s book The Conquest of Happiness. 

I happened to have been perusing in my local bookstore, stopping in to pick up another book that I had ordered when I came across the simple bright yellow cover of The Conquest of Happiness. Mind you, the copyright is 1930 and as the new introduction, written in 2012, by philosophy professor at Tufts University Daniel C. Dennett reminds, Russell’s views while quite progress at the time clearly leave laid bare his ignorance about women and minorities. However, these should be set aside as we look through the lens as though he is speaking about all people, because what he reveals gave me reason to take a deep breath of appreciation.

As Russell reminds straight-away with his title, happiness is something we must cultivate. It is not something that we are born with. Now, this is not to say that we are born unhappy, no, absolutely not. However, we are born, each of us, into a culture and world we did not choose. We must come to understand our place in it, understand the capabilities that are innately ours and how to offer them to the world all the while protecting ourselves and vulnerable heart.

Russell offers wise words about what we can and cannot do. What is true and what we should let go of as once assumed as true along the path to attaining happiness and identifying what we think is causing our unhappiness.

I have gone through and found 38 points he shares that through welcoming as either habits, practices, approaches or shifts in our thoughts and beliefs, can usher in a true happiness we may have never thought attainable.

First: Determine what you most desire

Then . . . 

1. Diminish your preoccupation with yourself (stop meditating on your perceived sins and shortcomings)

2. Focus primarily on external objects: the state of the world, attainment of knowledge in a variety of avenues, and individuals for whom you feel affection.

3. Practice moderation

4. Aspire to be interested in a variety of things; the more opportunities for happiness you have, the less you are at the mercy of fate since if you lose one thing you can fall back on another.

5. Even when an unexpected negative event takes place, understand that it too can give pleasure. How? Appreciate the knowledge you have gained to better understand the world and reduce unnecessary fear.

6. Bolster your energy so when you have free time you can pursue what interests you without restraint.

7. Vow to have a zest for life, an incessant curiosity.

8. Understand this truth, affection is given to those who least demand it.

9. Those who face life with a feeling of security are much happier than the contrary.

10. You are more likely to realize what you fear by believing it.

11. Self-confidence comes from being accustomed to receiving as much of the right sort of affection as one has the need for (healthy, non-dependent, etc.)

12. A person who is hardy and adventurous can endure a great deal without damage.

13. The best type of affection is reciprocally life-giving: each receives affection with joy and gives it without effort, and each finds the whole world more interesting in consequence of the existence of this reciprocal happiness.

14. Affection, in the sense of a genuine reciprocal interest of two persons in each other, not solely as means to each other’s good but rather as a combination having a common goal, is one of the most important elements of real happiness.

15. A capacity for genuine affection is one of the marks of someone who has escaped from the prison of one’s self-absorption.

16. Of all forms of caution, caution in love is perhaps the most fatal to true happiness.

17. One must cultivate external interests that bring rest and do not call for any action, rather allow you to simply enjoy.

18. Never ignore opportunities to gain knowledge.

19. Contemplate what makes greatness of one’s soul. When one is capable of greatness of soul, it will open wide the windows of the mind, letting the winds blow freely upon it from every operation of the universe.

20. During times of grief, loss or pain, turn towards something that is not the source of anxiety. (This is where having many, varied interests comes in quite handy).

21. One cultivates happiness and therefore must find ways of coping with the multitudinous cause of unhappiness. By choosing to unearth the answers, happiness expands.

22. Happiness is an achievement, not a gift.

23. Do your best (effort) and then leave it up to fate (resign).

24. Having an unconquerable hope means it must be large and impersonal (hopes for humanity and being okay with the progress made, no matter how small even if the goal wasn’t reached yet).

25. Let go of worry, fret and irritation as they serve no purpose.

26. In times of quandary, it is better to do nothing than to do harm.

27. A certain kind of resignation is involved in the willingness to face the truth about ourselves.

28. Nothing is more fatiguing than to believe things that are only a myth or false.

29. Happiness requires food, shelter, health, love, successful work, and the respect of one’s own herd.

30. Fear is the principal reason why humans are so unwilling to admit facts and so anxious to wrap themselves round in a warm garment of myth.

31. Accepting facts and truth is a way to tackle fear and reach true happiness.

32. The happy person is who lives objectively, who has free affections and wide interests, who secures her happiness through these interests and affections and through the fact that they in turn make the person an object of interest and affection to many others.

33. The person who demands affection is not the person upon whom it is bestowed.

34. Don’t think about the causes of unhappiness; get outside of it, it must be by genuine interests, not by simulated interests.

35. Once you let go of self-absorption, let the spontaneous working of your nature and of external circumstances lead you.

36. Only what genuinely interests you can be of any use to you.

37. Undoubtedly, we should desire the happiness of those whom we love, but not as an alternative to our own.

38. A happy person feels a citizen of the universe, enjoying freely the spectacle it offers and the joys it affords, untroubled by the thought of death because they feel themselves not really separate from those who will come after them. It is in such profound instinctive union with the stream of life that the greatest joy is to be found.

While there is much to digest and contemplate, what left me with hope was the reality that so much of what causes us pain is self-inflicted. While yes, there are many things that are out of our control, understanding the difference is key, but so too is recognizing when we have played a role that has adversely obstructed us from potential happiness. Simply put, we need to get out of our own way, and this list will help us all to do just that.

~SIMILAR POSTS FROM THE ARCHIVES YOU MIGHT ENJOY:

~A Powerful Couple: Boundaries & Vulnerability (podcast)

~10 Things People Who Have Found Contentment Understand About Uncertainty (podcast)

~Your Fear is Speaking

Petit Plaisir
— Paris-Manhattan

~soundtrack for the film

~starring Alice Taglioni and Patrick Bruel (English subtitles)

Download the Episode

Download the Episode

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