Owning Your ‘Uniqueness’

“People who have a ‘problem’ (like Julia Child being 6’2”) it either kills them or they become defiant in the face of it. And that’s what her (Julia’s) personality led her to.  She just said, ‘The hell with it!’ It’s a lesson. Sometimes we want to arrange things – I wish I had this, I wish I looked like this, I wish I’d got into this school. You know, we think that there is a formula, and actually the formula for happiness and success is just actually . . . be yourself in the most vivid possible way you can because then you don’t have to pretend.  That is the freedom [Julia Child] enjoyed in her life and that is inspirational to me.”

-Meryl Streep on playing Julia Child in Julie & Julia

There are books, there are gurus, there are ‘experts’ on what the formula is to attain personal success and happiness. You may have sought out any one of these mediums, I know I most certainly have, but I must say I believe Meryl Streep is on to something.

While so many of us are fortunate enough to live in a world where possibilities seem endless and the potential to shape and mold our lives into what we desire is possible with more than just a little hard work, we sometimes become overwhelmed with all of the media and propaganda that is thrown at us telling us what we should be doing instead of looking inward to ourselves. So often, to avoid all of the confusion on how we should go about achieving success for ourselves, we choose to follow someone else’s path to success because, after all, if it worked for them, why wouldn’t work for us? And, while sometimes this may work, more often than not, we all will be required to go about it in a new and original way if we want to shine and that is where many people flounder.

The other difficult part in choosing to let your own light shine, whether it is your innate ability to pull an outfit together that instantly looks stunning, having observation skills like a detective or the ability to charm the socks off of just about anyone, you often will be met by resistance from those around you who have decided to follow a predetermined path made not by them, but by the society, culture or someone else in their life. And the truth of the matter is, subconsciously, they wish they had the strength and the courage to follow the light inside of them that has been dimmed for so long. For those people who are also eagerly chasing their unique path based on their natural given uniqueness, they will applaud, they will encourage, and they will not present obstacles.  I mention this as a way to understand why others may respond the way they do when you choose to ‘let your freak flag fly’ and to help you not see their poor behavior as a reflection of you, because it isn’t.

So, today, think about the skills, quirks of your character, and unique qualities that have always been with you from childhood.  Maybe people laughed, maybe people were in disbelief, hopefully many were impressed, but no matter how those around you responded, use it to your advantage.  Be yourself. Be confident in knowing that this ‘gift’ truly is just that – a gift - and make the most of it.

Have a beautiful Monday everyone.

Need a few more thoughts on owning your uniqueness? Check out Uniquely Perfect.

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A Delicious Evening In

An evening filled with good company, Julie & Julia, a crackling fire, wine, and a simple, but delicious meal, was a nice treat recently, and it began with the gift of a cookbook.

I just began to realize that my mother has recently been in the habit of giving to me, as gifts, cookbooks - and I love her for it! Most recently, I was fortunate enough to receive Mastering the Art of French Cooking by the revered Julia Child, but before that I was given Barefoot Contessa Back to Basics. Over the past eight or so months I have been correlating the episodes that air on Food Network and then finding them in her cookbook, giving the ones that catch my interest a test run in the kitchen. Not only does this particular book contain recipes, but it also contains tips for setting tables, flower arranging and organizing a menu for a party, all keeping with the theme going back to basics. It is a wonderful combination.

While it is impossible to go wrong with any of Barefoot Contessa's recipes, I found one that was so savory delicious that one can't help but utter "oh my goodness" upon tasting it for the first time. I think I actually have repeated this phrase each time I have tasted it, but let's get to the recipe itself. Tagliarelle with Truffle Butter. This dish, as promised, only takes ten minutes to throw together, and paired with a palette whetting Chardonnay or Viognier from Abeja Winery or a White Paint Brush from Isenhower Cellars, it is an absolutely treat. Just the simple fact that it only takes a mere ten minutes is something to keep in mind when you've had a long day and need to unwind and take a few more minutes on the couch, or want to spend more time with the company you have invited over.

Ingredients:

*Kosher salt
*1/2 cup heavy cream
*3 ounces white truffle butter
*Freshly ground black pepper
*1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
*3 tablespoons chopped fresh chives
*3 ounces Parmesan, shaved thin with a vegetable peeler

Directions:
1. Add 1 tablespoon salt to a large pot of water and bring to a boil.

2. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3.Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4.Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Isenhower Cellars

Abeja Winery