A Good TING is Hard to Find

15 Feb

I’m halfway through the A countries on this Global Table Adventure! Can I get an A-men? (Sorry – I couldn’t resist) Today it is freezing and rainy in Dallas, and I am making recipes from Antigua and Barbuda (islands in the Caribbean) … I would say the timing couldn’t be worse, but it actually couldn’t be better because Adam and I are getting ready to leave for a vacation in the Virgin Islands this weekend! Woot woot!! A blog post will surely come on that later, but for now, let’s focus on Antigua and Barbuda. A & B is a twin-island nation that lies between the Caribbean and Atlantic oceans. The islands are separated by a few nautical miles and situated in the middle of the Leeward Islands, part of the Lesser Antilles.

I’ve never been to A & B, but these people seem pretty excited about it:

This week I decided to make Spicy Mango & Avocado Salad and Sparkling Grapefruit Breeze cocktails. I also purchased a lemon herb rotisserie chicken from Whole Foods to serve with the Mango & Avocado Salad. The recipe mentions that Jamaican Ting (a carbonated grapefruit soda) is available at Whole Foods, but the one closest to my house didn’t carry it. The guy in the wine department advised me to try Central Market, but it was nearing rush hour and my rotisserie chicken was sitting in the car, so I decided against making the trip.

When I got home, I did some googling and couldn’t find a clear answer about where to buy Jamaican Ting, just a bunch of sites that were selling it in large quantities. I also asked my Facebook friends, and everyone suggested I substitute the Ting for Squirt or Fresca, which is what I decided to do. I’m sure there is a specialty store somewhere in Dallas that carries it, but I just want my Sparkling Grapefruit Breeze cocktail and I want it NOW, Ting or no Ting :)

The following ingredients are needed for these recipes:

Sparkling Grapefruit Breeze 

1 cup grapefruit juice
1 cup pineapple juice
1 cup coconut rum
1/4 cup grenadine
1/3 cup lime juice
3 cups Jamaican Ting

Spicy Mango and Avocado Salad 

2 large mango, cubed
2 large avocado, cubed
2 limes, juiced
1/4 cup thinly sliced red onion
1-2 Tbsp minced jalapeño (mild-hot)
salt and pepper

Trouble in Paradise

The Spicy Mango & Avocado Salad turned out delightful. I was surprised by how well the mango mixed with the avocado and will definitely make this dish again. Unfortunately my recipe did not include red onion because the red onion I purchased at Tom Thumb (the day before) turned out to be rotten! I couldn’t believe it. I had literally JUST bought it… [sigh]. So not only did I go without Ting, I also went without onion. I also should mention that instead of buying limes, consider buying bottled lime juice for the Grapefruit Breeze (squeezing more than two limes is no fun). As uncomplicated as these recipes seem, they sure caused a lot of stress.

Notes to reader: 1) Ting is hard to find; 2) Whole Foods doesn’t sell hard alcohol or grenadine; 3) Take a good look at your red onions before purchasing!

✔ Antigua and Barbuda

Capital: St. John’s

Boundaries: Caribbean Sea & Atlantic Ocean


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My Weekend in Hot Springs

10 Feb

Thermal cascade at the bottom of Tufa Terrace Trail

I’m just going to come out and say it: Hot Springs, Arkansas, is a weird place. Let me start from the beginning. Last weekend Adam and I woke up on Saturday morning and randomly decided we needed to take a road trip and get the heck out of Texas (which is not an easy thing to do – if you live in Texas you know what I mean). We discussed Little Rock, but decided Hot Springs was closer and seemed more interesting and less urban.

During the car ride, I googled for “places to stay” and “things to do” and made a mental note to check out Lake Ouachita, the Ouachita National Forest, Gangster Museum of America, and Arkansas Alligator Farm & Petting Zoo. My top three hotel picks were the Arlington Resort & Spa, The Springs Hotel & Spa, and Park Hotel. Upon arrival, we drove up Central Avenue and immediately saw the Arlington at the end of the street. The hotel is built into the side of a mountain (or large hill?) and was frequented by Al Capone back in the day, so we decided it was good enough for us. Sure enough, they had a standard room available.

Note: If you go, do not get a “mineral water” room. It’s pointless. The nice girl behind the desk kindly escorted us upstairs to view one of these rooms, and it’s basically a standard room with a normal bathtub that just so happens to spit out mineral water. If you weren’t already aware, the people of Hot Springs are gung-ho about their mineral water. The city is known for the natural spring water that flows out of the ground at a temperature of 147F (64C) – I touched it, it’s HOT!

Hot Springs, Hometown of Bill Clinton

Fun Facts:

  • Hot Springs National Park is the oldest federal reserve in the U.S.
  • About one million gallons flow from the springs each day and the rate of the flow is not affected by rainfall.
  • Scientists determined through carbon dating that the water that reaches the surface fell as rainfall 4,000 years earlier.
  • Hot Springs is the boyhood home of former president Bill Clinton. Of course, I had to get a pic with him.

In the 1800s people began to settle in the area and illegal gambling/the whole “gangster” thing became established following the Civil War. Bathhouses also started to spring up and tourists came from all over to bathe in the water and cure their ailments. During our stay, we were tempted to give the Arlington Hotel Bathhouse a go (a thermal mineral water bath is $28, and you can choose whether to have an attendant loofah you or not) — if not for the magical powers of the mineral water, just for the sake of experiencing the tradition.

Me in the tub at Fordyce Bathhouse

Behind the closed doors (there are separate quarters for men and women) it’s like a completely different time period. I took a peek at the accommodations and witnessed frumpy women in white towels scurrying from the locker room to their private baths, and then on to the lounging station where they would lie on a lounge chair covered in hot towels while an attendant stood by to monitor their comfort. Adam and I agreed that the place looked how we would imagine an old mental hospital would. Old stained walls, floors with cracked tiles and an old, near toothless African-American man attending to his patients (this detail came from Adam, so it may be an exaggeration). I tip-toed back to the reception area and thought to myself, I’m not really feeling it today … maybe next time.

We never made it to the Gangster Museum of America or the Arkansas Alligator Farm & Petting Zoo, but we did check out Bathhouse Row (a strip of eight bath houses along Central Ave). The historic Fordyce Bathhouse, which is now a visitor center, offers a free tour that includes a short film on the history of Hot Springs. Make sure to check out the basement where you can view the actual hot springs flowing beneath the foundation. Leaving town, we took a new (long!) route through the Ouachita National Forest before heading South into Texas.

Adam in front of Brau Haus

All in all, Hot Springs is a small town with an interesting history, and I think it was definitely worth the trip. Just beware that if you go on the weekend, many of the shops along Central Ave. are closed on Sunday. Also beware that smoking is legal inside the bars and it seems that almost everyone in Hot Springs smokes, so you may want to consider bringing an extra jacket or skipping the bars altogether. We opted to hang out at restaurants, specifically Brau Haus and Picante’s Mexican Grill. My advise is to skip Picante’s (sub-par Mexican food and margaritas) but definitely check out Brau Haus if you’re into good beer and live music.

Cheers!

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Coo-Coo for Cocada Angolana

8 Feb

Just like raisins (see my last post), I sort of have mixed feelings about coconut. If it’s accompanied by chocolate (Almond Joy) or pineapple (piña colada), I’m all about it. But, the other day I tried O.N.E. Coconut Water and I was NOT a fan. I really wanted to like it, but it was just too weird for me. I guess if I was stranded on an island and the only thing keeping me from death was smashing a coconut against a rock and drinking the water, I’d do it.

Anyway, let’s get down to business. The fifth country on my Global Table Adventure is Angola, located in southern Africa. Angola is the world’s twenty-third largest country and is nearly twice the size of Texas. Over 12 million people live in Angola, and the country is still recovering from a brutal civil war that ended in 2002. Business men, tourists and paleontologists flock to Angola for its oil, diamonds, natural beauty and dinosaur bones.

For my Angolan dish, I chose Cocada Angolana – a sweet coconut dessert sprinkled with cinnamon. To make it, you’ll need:

Ingredients:

1 cup water
2 cups sugar
4 whole cloves
4 cups grated coconut
1 1/2 cups whole milk
1-2 Tbsp. cinnamon

Method:

1) In a large pot over medium heat, cook water sugar, and cloves. Stir until dissolved. Heat until mixture reaches soft-ball stage on a candy thermometer (about 240F).
2) Using a spoon carefully discard cloves.
3) Add coconut and milk. The mixture will clump. Continue to stir until smooth. Simmer for a few minutes.
4) Spoon into serving dishes and refrigerate at least 30 minutes.
5) Sprinkle with cinnamon. Serve chilled.

This may be a silly question, but is there a difference between grated coconut and shredded coconut? OK, I admit it. I got a little lazy with this recipe! Instead of buying actual coconuts and grating them, I bought the shredded stuff that comes in a bag. This may be the reason mine turned out a little clumpy. Still delicious though (believe me, I wanted to drink that sugar-water!)

Warning: This stuff is super sticky! Make sure to have plenty of paper towels (or wet wipes – even better!) on hand to clean up. If you are someone who doesn’t like coconut, chances are you won’t enjoy this dessert too much. If you’re on the fence about it, I say give it a try. The recipe is extremely easy to follow and the ingredients aren’t too expensive so if you don’t like it, you’re not wasting too much time or money. You probably already have more than half of the ingredients on hand (water, sugar, milk and cinnamon). Good luck!

✔ Angola

Capital: Luanda

Boundaries: Democratic Republic of Congo, Zambia and Namibia

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I Hate Raisins

3 Feb

I don’t really hate raisins. I’m just annoyed with them. First of all, they aren’t grapes and they definitely don’t taste like wine, so they are pretty much a waste of time. Secondly, they are wrinkly and sort of resemble those nasty adult ticks I used to find on my dog growing up. Ew. And finally, every time I meet them I’m caught off guard and being caught off guard doesn’t make me a happy camper.

What’s that you say? You baked chocolate chip cookies for me?? How nice!! Oh wait … they have raisins in them. And you forgot to tell me before I took my first bite, so instead of enjoying the gooey bittersweet chocolate on my tongue I have this weird gummy thing stuck between my teeth. Thanks… thanks a lot.

Anyway, enough about raisins. Welcome to the fourth country on my Global Table Adventure: Andorra. A small landlocked country in southwestern Europe, Andorra is made up of seven parishes and its terrain is rugged (Coma Pedrosa is the highest peak at 9,652 feet). According to Wikipedia, Andorrans have the fourth highest life expectancy in the world — 82 years at birth. While Andorra is not a member of the European Union, it is treated as an EU member for trade of manufactured goods and the euro is the country’s currency. If skiing and shopping is your thing, you might want to plan your next trip to Andorra.

As much as I wanted to make Trinxat (an Andorran specialty made of potatoes, cabbage and bacon fried together in a hash pancake – how yummy does that sound?) or Brac de Gitano (a cake filled with apricot cream that is rolled and sliced), I opted for the healthier option — the Warm Spinach and Mushroom Salad. I’m not a big salad gal, but Adam is kind of on a health kick right now so I thought I’d let him pick the dish this time (and this time only!) ;-)

For this recipe, you’ll need:

12 oz. assorted mushrooms
2 cloves garlic, thinly sliced
3 Tbsp. olive oil, plus 1 Tbsp. for the last step
1/4 cup white wine
1/4 cup raisins
1/2 lb baby spinach
1/4 cup slivered almonds
salt and pepper

Preparation is easy, simply 1) Saute mushrooms in oil over medium high heat until golden brown, add garlic and saute until fragrant; 2) Add raisins and deglaze with white wine; and 3) Add spinach, turn off heat and toss for a few minutes to wilt. Transfer to serving bowl and toss with salmonds, oil, and salt and pepper.

The salad turned out great and the raisins weren’t too bad after all! They actually added a nice sweetness and blended well with the other ingredients. I served my salad with spaghetti (because I just had to make the meal unhealthy somehow!)

✔ Andorra

Capital: Andorra la Vella
Boundaries: Spain and France

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Men on Facebook vs. Women on Facebook

1 Feb

A typical guy’s week on Facebook:

Sunday 
Status Update: “Go [team]!”
Status Update: “[Insert smart ass comment about today's football game here]“

Monday

Tuesday

Wednesday

Thursday

Post: [Funny shared article]
Photo: [Showing car mileage]  

Friday
Checked in by [Friend]: [Sports Bar]

Saturday
Status Update: “What’s everyone getting into tonight?”

____________________________________________

A typical gal’s week on Facebook:

Sunday
Status Update: “Brunch with the girls!!”
Photo: Mmm Mimosas! ♥
Status Update: “Love spending time with my girls! I’m so thankful to have them in my life! Need to get together again soon!!”
Status Update: Did some laundry, cleaned the house, dinner is in the oven, now watching some TV and relaxing.”
Status Update: “I can’t believe tomorrow is Monday already. Boo!”

Monday

Status Update: “Ughh Monday”
Check in: Starbucks
Status Update: “I’m getting so much done today, yay!”
Post: [Music Video] ♥ Adele
Notification: Became a fan of Adele.

Tuesday
Status Update: “Is it Friday yet?”
Post: [Serious news article to make her look worldly or tech-savvy]
Photo: Greek Salad for lunch today – yum!
Status Update: “Enjoying a glass of pinot noir before sleepytime!”

Wednesday
Status Update: “Happy Hump Day!”
Post: [Funny shared article]
Check in: [Happy Hour Restaurant/Bar]
Status Update: Can’t wait for date night tomorrow with the bf! It’s been forever!

Thursday
Status Update: “Date night tonight ♥”
Status Update: “Hmm…sushi or Italian??”
Status Update: “T minus four hours til date night with [BF]!”
Check in: Date Night! @ [Restaurant]
Photo: [Plate of sushi]

Friday
Status Update: “TGIF!!”
Check in: [Bar]
Check in: [Bar]
Check in: [Taco Bell]
Status Update: “Had an amazing night, goodnight friends!”

Saturday
Status Update: “I love my life!”
Check in: [Nail Salon] Much needed pedi!
Check in: [Mall]
Status Update: Nap time… then movie!
Status Update: “What movie should I see tonight? Valentine’s Day or Saw VII?”
Status Update: “Valentine’s Day was SO cute! Definitely recommend!”
Status Update: “Great weekend so far! Totally sleeping in tomorrow!”

____________________________________________

*I wrote this post to make fun of Facebook habits and I’m not trying to be passive aggressive and call anyone out. In fact, I totally admit to doing/saying a lot of these things myself! No secret here! But, if these were MY posts, those of you who know me well know that they’d definitely include twice as many images featuring my kitties! Get used to it!! If I have to hear about your kids walking and throwing up 24/7, you are going to hear about my cats whether you like it or not.

Just sayin’ (>’.'<)

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NOT Your Mom’s Lasagna

30 Jan

For the third meal on my Global Table Adventure, I decided to make Hot Algerian Lasagna. I love anything that involves pasta, so this recipe really got me excited. If you aren’t familiar with Algeria, it is the largest country in Africa, located in the Maghreb region to the Northwest. Approximately  90 percent of Algerians live in the northern, coastal area and more than 25 percent are under the age of 15.

Check out this video for images from Algeria:

There are quite a few ingredients that go into this meal, and let me tell you, my spice collection is growing! Before I started Global Table Adventure, I had never before cooked with ground caraway, coriander seed, cumin, thyme or turmeric.

For this meal, you will need:

Part 1 (In the Skillet) 
1 lb. ground lamb or chicken
1 medium onion, diced
1/2 cup olive oil
1 Tbsp. harissa
1 clove garlic, crushed
2 tsp. cayenne pepper (or 1 tsp to make it mild)
1/2 tsp. ground cumin
1/4 tsp. ground caraway
1 Tbsp. tomato paste

Part 2 (Add to Skillet)
2 cups tomato puree, plus a half cup
1 can drained, rinsed chickpeas
1 cup water
3 medium potatoes, peeled and diced (about 1 lb)

Part 3 (Before you bake) 
1 lb. no-boil lasagna sheets
15 oz ricotta
2 eggs
2 cups shredded mozzarella
2 cups shredded Gruyère
salt and pepper

I wanted to make this with ground lamb, but I searched multiple grocery stores and could not find it. If anyone has any tips on where I can get it, let me know! I also had trouble finding Harissa at the grocery store, but I ended up googling and finding it at Crate & Barrel, which just so happens to be up the street from my house. Note: This meal takes about two hours to make, so make sure to have plenty of wine and cheese around for snacking! Just don’t get too full! Visit this page for preparation instructions and be sure to check out the other Algerian recipes available at GlobalTableAdventure.com.

During preparation, my boyfriend Adam was in charge of dicing the onions and potatoes, and accidentally mixed the two, so instead of adding the potatoes in step 2, we added them during step 1. I don’t think it made too much of a difference, they just had a little longer to simmer. Our casserole dish ended up stacked with three layers of lasagna sheets but it was boiling over, so I suggest using the biggest dish you have or cutting down the serving size.

All in all, the meal turned out lovely. The flavor was unlike anything I’d tasted before and far from Mom’s lasagna that I’m used to. The only criticisms I have are that 1) I could have gone without the chickpeas. I don’t think they added much flavor and the texture was a bit strange while eating the lasagna; 2) I’m not used to eating chicken with my lasagna so that was a bit weird as well. I’d probably try it with ground lamb the second time around, or go without meat altogether; and 3) Ours turned out a bit spicy so be cautious with amount of cayenne and Harissa you include. And serve with a tall glass of iced cold milk!

✔ Algeria

Capital: Algiers
Boundaries: Morocco, Tunisia, Libya, Niger, Mali and Mauritania

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Book Review: It’s Not How Good You Are, It’s How Good You Want to Be (Paul Arden)

26 Jan

This book has been sitting on my shelf for quite a while now, but I recently re-discovered it and decided to give it another read. If you’re not familiar with it, order yourself a copy on Amazon. It’s a quick read at 127 pages, the font size is huge and there are lots of pictures.

Before I get into the messages that resonated with me, I want to introduce you to the author, Paul Arden. Arden (1940 – 2008) was an influential author and a former creative director for Saatchi and Saatchi at the height of their advertising might. He spent 15 years with the agency and handled accounts including British Airways and Toyota. In 1992, he left Saatchi and began directing commercials. He also had a passion for photography and set up a gallery called Arden & Anstruther with his wife Toni in Petworth, West Sussex.

What Wikipedia doesn’t know about Paul Arden is that his management style was legendary. When something wasn’t up to his standards, he often expressed his displeasure by jumping up and down on it. Yet the majority of those who worked with him cite his great passion and unyielding perfectionism as inspirational. Basically he was the man, like Steve Jobs.

It’s Not How Good You Are, It’s How Good You Want to Be” (going forward I will abbreviate to INHGYA) was Arden’s first book, a quirky combination of wit and wisdom that sold more than half a million copies. There are many reasons I love this book. It is simple and straightforward, almost every sentence is quote-worthy and it applies today just as much as it did in 2003. No matter what stage you are at in your life (student, intern, graduate, professional or unemployed) you should read it. Think of it as common sense that, well, isn’t so common.

“Without having a goal it’s difficult to score.”

This seems so obvious, but for many people (myself included) there are times when it is not. When I moved from Phoenix to Austin, I didn’t know what to do with myself. I had been in editorial for years and enjoyed my work, but I didn’t know a single soul in Austin and I wasn’t sure whether to continue on my path or jump ship and explore other territories. For a while, I did freelance projects and applied like crazy to every job in the Writing/Editing section of Craigslist. It took six months, countless days of resume polishing and a short-lived admin job for me to finally realize that I was bored and unhappy because I wasn’t setting my sights on specific goals, and I wasn’t going after my ideal career. At the time, I was too concerned about finding something quickly and paying the bills. Since then, I have shifted my focus to the big picture and I currently make lists to organize my personal and professional goals, for example, starting a blog. And it works! This post is proof.

“Do not seek praise. Seek criticism.”

As a writer and editor, I  have really gotten to know criticism over the years. Some people give it to you straight. Some beat around the bush. Some present a positive and a negative together to lighten the sting. I’ve seen it all, and I’ve doled it out, too. But no matter how long you’ve been repeating the process, it’s always kind of awkward. Arden writes, “…If you have produced a pleasantly acceptable piece of work, you will have proved to yourself that it’s good simply because others have said so. It is probably ok. But then it’s probably not great either.” He goes on to suggest that instead of seeking approval for things, we ask, “What’s wrong with it?” By asking people this question instead of just saying, “Tell me what you think,” and pausing for their nod of approval, you will almost always come away with constructive criticism. In my own career, I have found criticism to be extremely beneficial, often yielding a better idea than the one I originally started with. You just have to get past the natural reflex to take it personally.

“Do not covet your ideas. Give away everything you know, and more will come back to you.”

Like many others, I have fallen victim to the belief that by keeping my ideas to myself, I can prevent others from stealing them and taking the credit from me. Arden’s wisdom on this subject is right on. In INHGYA, he writes, “The problem with hoarding is you end up living off your reserves. Eventually you’ll become stale. If you give away everything you have, you are left with nothing. This forces you to look, to be aware, to replenish.” This is probably one of the most genius statements I have heard in my life. I hate to burst your idea bubble, but chances are someone out there has already had your idea and they are either 1) Hoarding it until the “perfect opportunity” just like you are, or 2) They are actually doing something about it. Be the person doing something about it. Get a patent, start sketching it out, buy the Web domain, etc. And if you don’t have time to execute your great idea, share it with someone who will. Ideas come and go, and chances are you’ll have an even better one down the road.

“The person who doesn’t make mistakes is unlikely to make anything.”

Getting ahead usually involves taking risks and putting your ideas out on the table for criticism, and most of us are afraid of those things. So, we stay in our comfort zones for fear of making a big mistake and … what? Being wrong? Getting fired? Having to start over? It probably wouldn’t even come to that, but if it did, would starting over really be SO bad? Reflecting on your life and the major decisions you’ve made, I guarantee most of the forward movement has been a direct result of mistakes you made along the way and detours you took to get back on track. In INHGYA, Arden quotes theatre director Joan Littlewood: “If we don’t get lost, we’ll never find a new route.” I couldn’t agree more. I know it’s cliché, but mistakes only make you stronger in the end. If I wouldn’t have accidentally sent an inappropriate e-mail to my boss years ago in college, I would never be such a detail-freak like I am today. (Yes, that really happened.) And if I wouldn’t have struggled and withdrew from an English Lit course Sophomore year, I may have never entered the field of journalism and mass communication.

To close, here is one last nugget of awesomeness from Paul Arden:

“Aim beyond what you are capable of. You must develop a complete disregard for where your abilities end. Nothing is impossible.”

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Top 10 Funny Websites

24 Jan The Oatmeal

Some days it’s hard to smile. That’s what these websites are for: 

1) Animals Being Dicks – Silly gifs of animals being jerks. Like this one.

2) Awkward Family Photos – The name says it all.

3) College Humor – Funny vids and pics targeted at audiences 18-49.

4) Cracked.com – “America’s Only Humor Site Since 1958″

5) eBaum’s World – One of the classics. Pics, vids and near-porn, oh my!

6) Fail Blog – All of your favorite FAILS in one place.

7) Funny or Die – User-generated + exclusive comedy. Click below to sample.

8) The Oatmeal – Comics, quizzes and stories you’ll LOL at. Promise.

9) The Onion – “America’s Finest News Source”

10) Someecards – Free, funny e-cards. You can even create your own!

And if that’s not enough to turn your frown upside-down, visit Nyan.Cat.

You’re welcome.

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Did Somebody Say CORNBREAD?

23 Jan

I’m all about cornbread, especially the kind from Z’Tejas that I can’t get anymore because they don’t have a restaurant in Dallas (boo!). Cornbread is also a combination of two of my favorite things: corn and bread. So, when I was looking at recipes for Albania, this Cornbread one immediately piqued my interest.

Albanian Cornbread 

1-1/2 cups cornmeal
12 oz. cottage cheese
4 eggs, lightly beaten
1 cup chopped scallions, plus 1 tbsp. for garnish
1/2 stick unsalted butter, melted
1/4 tsp. salt
1/2 tsp. thyme
4 oz. feta cheese

Instructions: Preheat oven to 400 degrees and grease an 8″ square casserole dish. In a large bowl, combine cornmeal, cottage cheese, eggs, scallions, melted butter, thyme and salt. Spread evenly in dish and sprinkle feta over top. Bake until slightly browned, approx. 45 minutes. Garnish with remaining scallions.

My cornbread turned out good, but not great. It was a little green onion overload in my opinion, and more salt would have been nice. If I made it again, I’d use salted butter instead of unsalted butter, a 1/2 cup of green onions instead of a full cup, and be more generous with the red pepper to give it more zing.

PROS: The recipe is very simple and preparation takes about ten minutes.
CONS: It dries out very quickly, so get it while it’s hot!

✔ Albania

Capital: Tirana
Boundaries: Montenegro and Serbia, Macedonia, Greece


Recipe from GlobalTableAdventure.com

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How to Not Suck at Sending Emails

20 Jan

Let’s face it, email sucks. Sending it, receiving it, forwarding it, filing it, printing it, deleting it and especially reading it from someone who sucks at writing it.

Email etiquette should take on a Twitter-like format where everyone is only allowed 140 characters to compose their thoughts. Wouldn’t that be nice?

Until then, here are some tips to avoid sucking at email:

1) Make the subject line count.

The subject line is there for a reason and sometimes it requires a little thought. Choose your subject wisely to reflect the email content and make it easy for the recipient to recall your message. Refrain from writing “Hi, Lauren” unless you really are just writing to say hi. Try not to get too carried away in the email body and forget to fill out the subject line altogether because that is the worst (Been there, done that!) And please please please do not reply to discuss a completely different subject. Simply compose a new email. Switching back and forth between topics under the same subject line is how important details get lost.

2) Don’t include everyone and their mom in your response.

The CC (Carbon Copy) feature is probably one of the most annoying things on the planet and you should only use it for one of these reasons: The person being CC’d specifically told you to copy them; The person being CC’d actually needs to know every detail about the subject being discussed; or the person you have been trying to get a response/action from will not get motivated to complete a task unless you CC their immediate supervisor. That last one is a bit shady, but it works and sometimes you just have to go there. Unless you are the type of person who likes to make things complicated, keep your copying at a minimum.

3) Never, ever, use BCC. 

BCC (Blind Carbon Copy) is bad, m’kay? If you are thinking about BCC’ing someone, CC them instead or don’t include them at all. It’s rude to assume someone is comfortable with their email being read by other parties behind their back. The only, I repeat, ONLY circumstance where using BCC is somewhat acceptable is when you are sending a marketing/promo, thank you or other mass email communication to a giant list of contacts. In this case, you would need to put your own email address in the “To” line and BCC all of the emails you are sending to in order to keep their addresses private from one another.

4) Murder your CAPS LOCK.

You’ve heard it before and I’m here to remind you: SHOUTING IS NOT COOL. USING ALL CAPS IS LIKE SHOUTING, AND SHOUTING IS FOR FOUR-YEAR-OLDS. WHEN YOU SEND AN EMAIL LIKE THIS, IT SENDS THE MESSAGE THAT YOU ARE BASICALLY COMPUTER ILLITERATE. IT’S 2012. GET WITH THE PROGRAM, FORGET YOUR CAPS LOCK KEY EXISTS AND LEARN HOW TO SEND AN EMAIL. IF YOU ARE USING ALL CAPS BECAUSE YOU ARE MAD AT SOMEONE AND ACTUALLY MEAN TO SHOUT, YOU ARE BEING A SISSY. PICK UP THE PHONE OR YELL AT THEM IN PERSON.

5) Open and close it.

How you open and close an email is just as important as what’s in the body. There are a million acceptable ways to open, but my favorite is just the person’s name followed by a comma. If you have met in person and are friendly with the recipient, feel free to insert “Hi” before their name. In my opinion, “Dear” is outdated and “To Whom This May Concern” is impersonal. “Sir or Madam” is necessary if you are not sure whether the recipient is male or female. “Mr.” or “Ms.” works if you are sending a formal communication like a marketing email, or responding to a job post. As for salutations, I usually use “Kind regards,” or just a simple “-Lauren” when emailing close friends and colleagues. Only use “Thank You” if you are actually thanking the person for something. I can’t tell you how many times I have seen it used for no reason. Other options include “Regards,” “Best Regards,” “Cheers,” and “Best” — which I’m not a fan of.

6) Check your spelling!

Spelling is HUGE (I’m allowed to say that in CAPS because it is super-duper important). When you misspell a word, it makes you look like an idiot and the recipient will most likely judge you and/or label you a careless or unintelligent person. Every day thousands of people apply for jobs and don’t receive responses because they didn’t take the time to check their spelling and re-read their draft. How hard is it to click the button at the top of your email? Make it a habit!

7) Break the chain.

The only thing worse than receiving junk email is receiving non-junk email strewn with junk. Yes, I’m talking to you – the one who lazily hits the forward button and adds a quick sentence of explanation at the top. Unless you are paying me, there is no reason for me to have to stare at your email for longer than five minutes to figure out what the H-E-double hockey sticks is going on. Please, do the world a favor and delete any previous garbage in the email chain that is no longer relevant. Delete all fifty  of your signature lines that have been piling on after each response. Delete all of the extra breaks. Delete button = your friend.

8) Use a signature.

Everyone, employed or unemployed, should have an email signature. You may even want to just go ahead and secure your son or daughter’s GMAIL account while they are still in the womb and write up their signature line. It’s that important. A signature adds instant credibility (most spammers don’t have them), it tells the recipient who you are and how to reach you, it promotes your website and social network profiles, and it makes you look 10x more important than you really are. I would say it is especially important for those who are unemployed and actively searching for a job because no one wants to hire someone who doesn’t have anything going on. If you don’t have a job title, punch up your signature line by adding a short descriptive phrase about yourself, direct links to help people connect with you on LinkedIn and Twitter, and a link to your portfolio and/or blog. Don’t forget to check that the links are working!

9) Don’t use crazy fonts, colors and logos.

If you’re into fonts, colors and logos, become a graphic designer or play around on Illustrator during your free time. Email is not the place to be colorful. When there are too many things going on in your email, the message gets lost and the recipient gets distracted and annoyed. Black is the easiest color to read against the white background, blue is ONLY for links, and swirly fonts are better saved for baby shower or wedding announcements. Stick with a widely used font like Times New Roman or Arial, and make sure you’re using 10-12 pt. font (12 is best). Don’t even think about inserting a photo of yourself unless you’re a realtor.

10) Be kind!

Perhaps the most important guideline of all – be kind! You never know what mood your recipient will be in when they open your email. Maybe they just bought a new puppy, or maybe their puppy died (hey, it could happen!) Maybe they have been thinking about you and waiting for your email, or maybe they have been thinking about how much they dislike you and can’t wait to delete you as a friend on Facebook. Humor aside, email communication is not something to be taken lightly. Research shows that people typically rate the tone of average emails as negative, and they rate kind emails as neutral. When composing, keep in mind the Plato quote, “Be kind, for everyone you meet is fighting a harder battle,” and go ahead and throw in a few emoticons every once in a while ;-)

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