I’m outta here! When resigning is harder than getting the boot – Part 4

January 10, 2010

Continued from Part 3 of When resigning is harder than getting the boot. Baskas is well aware there are a lot of people working jobs they hate — and that common for people to be have their identity so invested in their job that they stay there. “I know some people don’t have choice. But [...]

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I’m outta here! When resigning is harder than getting the boot – Part 3

January 10, 2010

Continued from Part 2 of When resigning is harder than getting the boot. Shifting gears — and the Big Question plus the answer that directed her new career. “After I finished the one big deadline project I had when I left the radio station, I sat down and thought: ‘If I didn’t have to work, [...]

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I’m outta here! When resigning is harder than getting the boot – Part 2

January 9, 2010

Continued from Part 1 of When Resigning is harder than getting the boot. Baskas says it took her a year to leave. “It was hard,” she remembers. Looking back, she says she can see that she was afraid to walk away. What nagged her was: “If I don’t have that structure, the title and the [...]

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I’m outta here! When resigning is harder than getting the boot – Part 1

January 8, 2010

Choosing to leave your job can be tough when it’s who you are and not simply what you do. I met Seattle–based journalist Harriet Baskas in New Zealand. The pair of us, along with four other journos, were invited guests on a media trip covering an Air New Zealand promo (see Sex, Social Media and [...]

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Cuisine Noir – Delicious Life: Want to live longer & have a flavor-filled life?

January 1, 2010

Learn to love olive oil. (Delicious Life column, Cuisine Noir magazine, January 2010 issue) Obsessing over olive oil can be good for your health. In fact, this is one addiction that you’d be wise to cultivate. Why? Because it can add years, as well as flavor to your life. Research has shown that the Mediterranean [...]

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Stamp of approval for made-from-scratch eggnog (see recipe) with fondue

December 14, 2009

[Not forgetting the conversation and conviviality. And the stamps were real. And this must be the world's best eggnog recipe.] Today was the day of the eggnog revelation. Eggnog can be sublime. All it took to turn me from an eggnog “no thanks I’ll skip it” to an eggsnog(ger) was a glass of the real [...]

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Princeton crab, Maverick’s surfing — and leave the mother

December 13, 2009

A foghorn’s haunting call. A person — this is amazing to watch — skidding across the water, way out back beyond the lines of tied up boats, but inside the Princeton harbor wall. The zipping figure is kite-boarding. And there’s a second person, on a sailboard. The kiteboard’s sail is a bulging splash of red [...]

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So, what is The Yum-Yum Club? (Slideshow)

December 4, 2009
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Reflections on scorpions and eating them

December 1, 2009

I wonder if there are women in China who have pregnancy cravings involving scorpions. The eating of them, that is. There’s no reason to imagine this would not be the case given that scorpions, it seems, are something of a delicacy in China. Or at least a popular snack with some in China. Unless, of [...]

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Cuisine Noir — Delicious Life: Around the world libation celebrations

December 1, 2009

(Delicious Life column, Cuisine Noir magazine, December 2009 issue) The British pour brandy over their Christmas pudding and flame it. The Swiss melt cheese in with their wine and eat it as fondue. California chef, author and owner of Oakland’s hugely popular Brown Sugar Kitchen, Tanya Holland, makes a holiday ham glaze using 1 cup [...]

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