A Life of Spice

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Once upon a story: What I have learned in 2010

istock photo 

As the year end approaches, I always seem to retreat into my shell to hibernate for a while. I guess it is my way of figuring out where I have been and where i am going.

2010 has been a year of great learning for me: learning in every arena. Every belief I have held that has been near and dear to my heart has been challenged. I think I have said, "It is not all black and white," more times this year than "Kids, clean your room."

I have struggled with many issues, with some people and sometimes against the Universe. As I sit here this morning and think of goals for 2011, it occurs to me that I cannot really write them until and unless I write down what I learned last year that I can apply to this new coming year:

1. It isnt the Universe that loses faith in us: When things go wrong, I, at least personally, have a tendency to look at the Universe and ask," What's up?" But I realized this year that I am asking the wrong question. It isnt the Universe that loses faith in me, I lose faith in the Universe. Unless I believe that the Universe is conspiring for me, it isn't.

2.  Talent on its own is worthless: I teach writing classes, I have a ton of writer friends, I am surrounded by many people who have exceeded their own expectations and many who have not. I have said this repeatedly and I say it again: talent alone is worthless. Without the commitment behind it, talent will get you nowhere and fast. 

3. People are just that: people. Good or bad is our judgement: After a year of dealing with someone who has been particularly difficult on my ego, I kept thinking why this person was doing what they were doing. I could not, for the life of me, understand. How had I harmed them? What had I done to them? And then I realized, thanks to my husband's insight, that it really isnt about me at all. It is all about them. People's judgements and their opinions reflect them. I cannot allow myself to become a reflection of someone else's opinion about me. 

4. All-in-ness - I learned about this concept from my friend Chris Dorris. People who succeed in what they do are all committed to it. ALL IN. No second thoughts, no second guessing, no beating yourself up over mistakes, no allowing others to beat you up. It is a singlemindedness that provides razor sharp focus. And guess that? What ever we focus on grows. (Apply this to all areas of life, not just work). 

5. True friends are a rare breed: Love them.

6. Social Media is here to stay: I have to say this was the hardest. Sitting on my couch, reading how other people are traveling with world, while I nurse an injured eye, or some other great feat that people were performing, was very hard. i kept thinking I need to do more, needed to do something different. And then Shauna Ahern posted something earlier this year that really hit home and I am paraphrasing here - Why are so many people focused on becoming instead of just being. Now my goal is that - to be who I am, in spirit and in word. 

7. Be true to your passion: For work, the only master you have to please is your passion. It will fuel all else. If you try to please anyone else - the critic, the editor, the reader, the friend, the so-called-friend, the ego.. anyone else.. you will fail. I guarantee it. 

8. Love and opportunities abound: This is a very abundant Universe. There is so much warmth, passion, so much love and abundance. We get what we ask for. Think about it. And the best way to gain abundance is to share yours. Freely.

9. When you least expect it, life will intervene - Deaths, job losses, health issues.. we all have them. We all face them and we all will get through them.. one dream at a time.

10. When you least expect it, the Universe intervenes -  Readers write in with great comments,  you meet your hero, you discover a new writer who will change your life, your friends rally around you, and you believe again that the Universe, indeed, conspires for you. 

This is what I will be thinking of as I set my goals for next year. What will you do? Tell me what you have learned? I would love to learn from you.  

 

"Table of Contents" (Or what novelists eat), Dec 2010

I have always admired Judy Gelman and Vicki Levy Krupp who created the bookclubcookbook.com. Smart, smart women and my admiration grew when their book, "Table of Contents" landed on my table. What a concept: the best novelists in America talk about their favorite dishes and recipes are included!

I flipped the pages and was in love. I was happy to read what Francis Mayes loved to eat, how James Patterson's cake would be the perfect addition to my recipe collection and how Amy Bloom and I really need to connect (.. hope you are reading, Amy!). 

This is a fun book and a must have for people like me who love fiction and love food. 

Want a copy? Leave a comment here and I will pick a winner at the end of the day at 4:00 pm 

An open letter to Paula Wolfert

Photo by Quentin Bacon. 

Dear Paula:

A few months ago, Food & Wine did a fantastic story on you. It was written by the super talented Emily Kaiser (who is a close friend of mine). I think I read that story ten times and then placed the magazine on my work table (ie my couch). It was the first time in my short, new food writing career, that I wished I had written the story. There is no way I could have done the terrific job that Emily did, she is an amazing talent. My wish was more about being with you. I wished I could have travelled with you to Marrakech. I wish I could have seen what you saw. I wish I could have breathed the same air. I wish I could have watched as you got your recipes by hugging and kissing (as you say). 

You are one of a kind, Paula. You probably dont remember, the good-doers often forget, how much you helped me when I started writing about food. You would read my ramblings on eGullet (close to six years ago) and write and tell me that I had a shot at becoming a writer. I knew you were Paula Wolfert, the cookbook author. But I did not know, until much later, that you were Paula Wolfert, the legend. 

I still remember the day you came to DC and asked me to be your date at an event at Zaytinya where you were signing books and hosting a dinner. I recall how people in the room approached you and talked to you about how your recipes had changed their life, they talked about how the made certain dishes and how the tastes reminded them of their travels. You listened, offered advice, and remained, as you always have: elegant and gracious. 

I will never forget how you pulled me to the side, as I simply took in the moment and felt (at times), like a deer in headlights. You pulled me aside and whispered in my ear "I spoke to the Executive Editor at MAJOR FOOD MAGAZINE about your amazing writing. You must pitch them. They should have your work in the magazine." Paula, thanks to your kindness and graciousness, they were so open to speaking with me. They listened to my pitches and then assigned me  a major story. And I landed the first travel story of my new career. I have thanked you many times but perhaps it is more that I dont know how to thank you enough. It changed my life. 

I made a vow the day when my travel story appeared in MAJOR magazine: I promised to pay it forward and help as many aspiring and deserving writers' as I could. Paula - I think you would be proud. I am happy to say that I have kept my vow. 

You are an inspiration, a shining example of how to do it right, and one of the classiest people I know.

Paula - I wish you a terrific 2011 and wanted to tell you once again: Thanks for all you do and I love you very much. 

 

Sexy Women Eat, Dec 2010

There is only one woman who could have written a book like this and it is the lovely, the talented and the super sexy Divya Gugnani. I was in NYC in Sept for a meeting. I was late to the meeting and when I entered they were talking about a sexy Indian woman who was making waves in NYC. "Divya?" I asked and the answer was "Who else!" 

Divya is a multi-talented entrepreneur with degrees from Cornell and Harvard and a former career as a professional at Goldman Sachs. She then changed careers and became a name to be reckoned with in the food media world with Behind the Burner. 

And this fun book is a really great way to learn how she manages to do all that she does and still remain so gorgeous. What I really liked about the book is that it is filled with real life tips and has a very no nonsense approach to eating. Why eat chemically laden food when you can eat real and simple food and still be fab? I love her honesty as she talks about her sweet tooth and how she manages it. It is a fun, simple and very useful read. 

So tell me - what is your tip for staying sexy?

"Will Write for Food" Dec 2010

There are many people who I know who teach food writing but, honestly, no one does it like Dianne Jacob. Her lovely book "Will Write for Food" has been on my nightstand for as long as I can remember. It has been an excellent companion for me as I try to navigate the world of food writing. 

I was very thrilled to hear that she had come out with an updated version of this already excellent book. It is filled great information on food blogging, writing cookbooks and I am really impressed with the section on writing recipes. It has in-depth information on writing memoirs. Really an amazing book.  If you write about food, then your home library should DEFINITELY  have a copy of this book. 

In addition, I recommend that you follow Dianne on Twitter - @diannej. She is always on the money when it comes to writing about the goings on in the world of food writing and publishing. 

On a scale of 1-10, this book is an 11. 

I am giving away a copy. Leave a comment here as to how you think this book can help you. Winner will be chosen on Jan 1, 2011. And as a bonus for the winner, I am going to give you a free seat in my online  food writing class (One basic class valued at $200). So come on, talk to me!

 

Next session - Introduction to Food Writing (online course/e-course) (2011)

INTRODUCTION TO FOOD WRITING, taught by Monica Bhide

START DATE: January 10th 2011

DURATION: 6 weeks

 

Click here to register 

COURSE DESCRIPTION: This comprehensive six-week course will enable you to combine your love of food and your passion for writing into a marketable skill. You’ll learn about the different kinds of food writing: service articles, recipe development, cookbook writing, blogging, memoirs, essays, restaurant reviews and more. I will teach you how to find hidden markets for your ideas, how to track down the correct editors at publications, and how to make your food writing really shine. This course, presented along with skill-building assignments, will give you an in-depth understanding of the food writing profession. Whether you wish to develop recipes, write a family cookbook, break into a national food magazine, or write food essays, this course will provide you with a solid foundation from which to build on. Included in the course materials will be interviews with the food editor of the Chicago Tribune, the travel editor of Food & Wine, the restaurant critic for the Washington Post, and more.

 

“Monica Bhide’s foodwriting course is pure joy. Her love for the subject and enthusiasm comes across in her meticulous course materials and generous feedback. Many internet courses skim the surface of the subject matter, butBhide dives in straight and deep. Not only do her lessons cover the pros and cons of different food writing aspects, she includes targeted Q&As with food writing professionals and carefully crafted samples that drive the information home. While Bhide’s exercises require serious commits of time and thought, they aren’t just “busy work”. The assignments mirror real life scenarios or build practical skills you can put to immediate use. The highlight of the course is Bhide’s feedback. She gives unrestrained praise where earned and constructive, helpful suggestions to fill the gaps. I highly recommend taking this food writing course. My only complaint is it ended too soon.” —Charmian Christie

 

During the six weeks of Monica’s food writing class I learned one invaluable tip related to creating recipes, developed my first essay related to food and sent it to an appropriate market, and created an idea for a cookbook. On top of that, Monica offered highly personalized attention throughout the course. I highly recommend this class – and working with Monica – to anyone who wants to learn about and/or expand their knowledge of food writing, its joys and its challenges. —Lisa Waterman Gray

 

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel’s milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring. Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica’s newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for FoodWriters at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 and the 2010 award.

 

Her work has been in several of the Best Food Writing anthologies.

 Monica’s E-course FAQ (PDF format)- Updated FAQ  Download New faq

COST: $750 for the Gold version, which includes six weeks of phone support (1/2 hour per week, by appointment) and e-mail support. $500 for the Premium version with e-mail support only. $200 for the Basic version with no phone or e-mail support.

 

Please click here to register - REGISTRATION 

RECIPE: David Lebovitz's Pistachio Cardamom Cake

Let me just say that I am not a baker by any stretch of the imagination. I love to look at baking books with drooling lips and eyes wide open in wonder! The cakes call to me, to be eaten! I never dare to make them since they all look like they need so much expertise and so much talent. When I got David Lebovitz's new book, a review copy, I thought I would have a same reaction - great book, not something I can do. But then, I started reading slowly and then with much interest. His recipes are really easy to follow, even for someone like me who does not bake at all. His flavor combinations are delightful. i was so impressed that I took the book into the kitchen the same day and made this gorgeous cake. It lasted all of ten minutes after it was ready - it was really good and I will definitely be making it again along with other dishes from the book!

 

 

Pistachio Cardamom Cake: 

Adapted from 

 Ready for Dessert: My best recipes (April 2010, Ten Speed) by David Lebovitz 

Makes one 9-inch (23-cm) cake; 10 to 12 servings

 At one time, everything I knew about Indian cooking could fit on one bindi dot. It wasn’t until Niloufer Ichaporia King came to work with us at Chez Panisse, where each year she guided us through the preparation of a traditional Parsi New Year’s feast, that I tasted authentic and wonderfully aromatic Indian food. My favorite dish was a cake enrobed in a sheet of gold leaf, a stunning touch that lent the dessert the splendor worthy of a Bollywood musical.

 

This is my version of that cake, but I left out the gold, since it’s not something you’re likely to have on hand. I did, however, brighten up the batter with vibrant green pistachios, which should be more easily found in grocery stores than sheets of gold leaf.

 

Topping

2 tablespoons (1 ounce/30 g) unsalted or salted butter

1 teaspoon sugar

3/4 cup (60 g) sliced almonds, preferably unblanched

 

Cake

3/4 cup (95 g) shelled unsalted pistachios

1/4 cup (35 g) plus 3/4 cup (110 g) all-purpose flour

2 teaspoons cardamom seeds

1/2 cup (4 ounces/115 g) unsalted butter, at room temperature

1 cup (200 g) sugar

3 large eggs, at room temperature

1 teaspoon baking powder

Pinch of salt

 

Preheat the oven to 350°F (175°C).

To make the topping, melt the 2 tablespoons (1 ounce/30 g) butter in a 9-inch (23-cm) round cake pan set directly on the stovetop over low heat. Once melted, remove from the heat and let cool briefly. Sprinkle the 1 teaspoon sugar evenly over the melted butter, then add the almonds, tilting and shaking the pan to distribute them evenly. Set the pan aside.

 To make the cake, in a blender or a food processor fitted with the metal blade, pulverize the pistachios with the 1/4 cup (35 g) flour until as finely ground as possible. Transfer to a small bowl.

 Crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin. Add the crushed seeds to the pistachio mixture and stir to combine. Set aside.

 In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and 1 cup (200 g) sugar on medium speed until very light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating until completely incorporated.

In a small bowl, whisk together the remaining 3/4 cup (110 g) flour, baking powder, and salt, and stir it into the butter-egg mixture. Stir in the pistachio mixture just until combined.

Spoon the batter into the prepared cake pan by dropping 4 or 5 mounds on top of the almonds. Carefully spread the batter into an even layer, trying not to disturb the almonds. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool for 15 minutes.

Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a serving plate. Let cool completely.