And the Garden is Growing!

     The seeds I planted only a couple short weeks ago are healthy and sprouting. My beans are on the verge of world domination (or at least greenhouse domination). I still find it amazing that a small seed given the right conditions can sprout into something so large. Science, man. Can't argue with it.

     The Maryland weather has been very unpredictable this year. We're almost into our second week of Spring and we are barely out of the 30's at night. What's going on? The last frost should hopefully come around April 11th (check for your area) and then it will be time to transfer these hardy seedlings to some outdoor soil. My pepper plants (all four varieties) are the slowest to germinate so far. I'm a little worried that they have fallen victim to my heavy watering hand but I'll give them some more time. I have a feeling that warmer weather will send those shoots out of the soil and into the daylight. If you aren't as fortunate as I am and don't have access to a greenhouse then germinating seeds on a sunny window sill should do the trick just fine. Don't be afraid to kill a seedling or two along your journey of becoming a gardener/farmer. Like everything else gardening takes patience and practice. You'll learn when to water and how much. You'll learn how much space each seedling requires. Just stick with it!   

Two Cherokee Trail of Tears Bean plants

I think this might be kale....but don't quote me on that. 

Sprouting!

Tasty Tuesday!

Montreal Poutine


                          
     I know what a lot of you are saying. Enough with all the healthy food already! While reviewing the Tasty Tuesday posts I realized that all the recipes so far have been vegetarian. I've stated before that I am not a vegetarian but I don't eat meat very often. So, to satisfy all you savage carnivores out there I decided to make one of my favorite foods of all time. Poutine! If you aren't familiar with this Canadian delicacy it is basically gravy fries and cheese curds, covered in deliciousness, with a side of "I can't believe my heart hasn't exploded yet". Cheese curds may be hard to find outside of the Wisconsin, Michigan, Canada area but chunks of any cheese will do the trick. The version I make here is better known as Montreal style poutine the only difference  from the traditional being a wider variety of toppings besides gravy. I'm not adding any actual meat to my recipe (just the meat gravy) but seasoned hamburger is a great addition. So, eat up guys. Indulge once and a while. Enjoy!

• Your choice frozen french fries (I prefer the skin on home-style but that's just me)
• Gravy (nothing fancy, Heinz makes a decent jarred variety)
• Cheese Curds
• From here the sky is the limit for your choice of toppings but I went with onion, red bell pepper. and pickled banana pepper rings

1. Bake the fries according to package directions.

2. Heat the gravy in a small pot until bubbling.

3. Pour said gravy over the fries once they are done.

4. Cover in as many cheese curds as possible.

5. Add the toppings.

6. Mix

7. Drink beer while eating.

The Fries. No need to get uppity. Frozen will do.

Stephanie masterfully places the fries in the oven.

Stir the gravy. Try to look as handsome as me while doing so.

Chop the onions.

And the bell pepper

Sautee in a little butter or olive oil

The main ingredient, Cheese Curds!

Pour the sauteed vegetables over the fries and cheese curds.

Next.....the gravy

Now, the picked banana pepper rings.

        

MORE CHEESE CURDS!                                        

Stuff your face.

Special Thanks to Stephanie for taking time out of her day to eat unhealthy food with me.

Take care of yourself and each other....

A Post about Food Preservation

Homemade applesauce anyone?

     I've benefited greatly from the kindness and knowledge of friends and acquaintances. For the better part of my teenage and young adult life I was woefully unaware of the big exciting world that was around me. Growing up in a small community located in rural North Carolina it was hard to imagine a life outside of the town boundaries so in order to cope I found it easy to place mental boundaries on myself. It is so much easier to surround yourself with the familiar or the safe. It's easier to resist change than to step outside of your comfort zone.

     I think it is the same in every small community or town. In my case, you hopefully graduated high school, took whatever job was available, and maybe if you worked really hard you could afford a small place of your own and a used truck. I admit that I dream of having a small place of my own and any vehicle that works will be fine with me but the people I am talking about were sadly unaware or resistant to the joys and pleasures in life. I knew something existed outside of that town but I didn't know what or even how to get there. I relied primarily on the kindness and knowledge of others who then pointed me in the right direction. I'm still on that journey of self discovery and I want them to know that I am truly thankful.

     One part of my journey has been learning how to grow, cook, and preserve my own food. I enjoy learning a new skill and I've always believed that the more you know the less you need. In previous posts I have mentioned belonging to a great group of organic gardeners that grow vegetables and then donate the products of their labor to various charities. Recently, one member of the group organized a demonstration in food preservation and it was great to participate.

     Unfortunately, there was a lot of waste associated with my personal garden last year as I became overrun with tomatoes, cucumbers, and other things. I tried to give away as much as I could but some went into the garbage. NEVER AGAIN! Canning and pickling seem to be lost skills these days and I am determined to bring them back (with style of course). As for now, the tomatoes, squash, peppers, carrots, eggplant, kale, lettuce, and cucumbers are sprouting and it won't be long before they go in the ground for the summer. Whether they are enjoyed fresh right out of my garden or a little later during the coldness of winter I will be ready. Stay tuned.  

       

      The beets are about to be pickled

Tasty Tuesday! Late Edition

Asparagus and Herb Lasagna with Olive Oil Béchamel

     So, this week's Tasty Tuesday post is a bit belated. I have been on the road and I am blogging from beautiful/friendly Hinesille, Georgia (not too far away from Savannah). I wanted to make something this week that celebrated the arrival of spring! Yes, officially "Spring has Sprung" but in Maryland spring is still in hibernation. The weather is still cold and who knows when spring weather will come our way. So, in Maryland I may be jumping the proverbial "Seasonal Eating" gun by buying Asparagus but here in sunny Georgia the locals are already enjoying the seasonal produce. Enjoy!

• 2 large garlic cloves, peeled
• Salt
• 2 pounds asparagus
• olive oil béchamel (recipe follows)
• 3/4 cup plus 1 tablespoon freshly grated Parmesan
• 1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula (or rosemary if you have some left over in your refrigerator like me)
• 1/2 pound lasagna noodles

1. Fill a pot with water, and add the garlic cloves. Bring to a boil while you trim the woody ends from the asparagus. Next, cut the asparagus in into 1 inch sections (if the asparagus is especially thick you can cut in half lengthwise and then cut into 1 inch sections).

2. When the water comes to a boil, add salt to taste and the asparagus. Reduce the heat to medium low, cover partially and simmer the asparagus for five minutes, medium and thin stalks for three minutes. Transfer them to a bowl of ice water to stop the cooking process. Set aside.

3. Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan and the herbs. Add freshly ground pepper to taste and adjust salt.

4. Oil a baking dish or lasagna dish. Bring the water back to a rolling boil, and drop in lasagna noodles. Boil just until the pasta is flexible.

5. Spread a very thin layer of béchamel over the bottom of the dish. Cover with a layer of pasta. Stir the asparagus into the remaining béchamel, and spread a layer over the noodles. Sprinkle on 2 tablespoons Parmesan. Repeat this process until the béchamel and lasagna noodles are used.

6. Preheat the oven to 350 degrees. Drizzle 1 tablespoon of olive oil over the lasagna, and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover, and continue to bake until the top just begins to color, about 10 minutes. Remove from the heat, allow to sit five to 10 minutes, and that's it.

Olive Oil Béchamel

When making this French creme based sauce it is important to PAY ATTENTION! The milk used in this recipe will scorch if left unattended.

• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped onion (optional)
• 2 tablespoons flour
• 2 cups of cold 1 percent milk
• Salt and pepper to taste

1. Heat the oil over medium heat in a medium saucepan. Add the onion, and cook, stirring, until the onions are translucent and soft. Stir in flour coating the onion for about three minutes until smooth and bubbling but not browned. Pour in the cold milk, whisking the entire time, and bring to a simmer.  The mixture will begin to thicken.  As soon as the sauce starts to simmer turn the heat to the lowest setting whisking often and scraping the bottom and edges of the saucepan for about 10 minutes. Season with salt and pepper.

You can use vegetable stock as a substitution for the milk if you want a vegan version of this recipe

Remove the woody ends from the asparagus (no sweet Santoku knife this time)

Cut the asparagus into 1 inch pieces while drinking a New Belgium Mighty Arrow Spring Seasonal

Boil until tender

Cook the lasagna noodles until flexible

For the béchamel soften the onions in olive oil

Add the cold milk to the flour mixture

Next, the chopped herbs

Layer away!

Take care of yourself and each other!

The 2011 Lead Strong Half-Marathon (Update)

     6 miles.....annihilated! Ever since last week I have been setting a personal record for most miles ever ran at one time. Last week it was 5 miles and today it was 6 miles. I'm feeling really accomplished....and sore. My original plan for this week was to continue running on the NCR trail but with the help of a local running group called the NCR Trail Snails but when I arrived at 8AM this morning I couldn't find them. I did however meet with another running group called Team Challenge who run various races (marathons, half-marathons, 10K's, etc.) to raise money for Crohn's disease and Colitis research. The group had come to the NCR trail to run an informal 6 miles race (for fun only) and had raised money in the process. I ran with the group but unfortunately I didn't raise any money which I suppose isn't that bad since I was only aware of their existence just 10 minutes before the race started! So, 6 miles down and I'm looking forward to my next goal.

     The benefits of my training are becoming more and more evident with each passing week. Besides the weight loss, my energy has gone through the roof and my endurance has increased dramatically. Not bad for a guy that only last summer couldn't run around the block without stopping. I've also started to experience the meditative properties of running. I've never been much on meditation (the few times that I have tried it I have fallen asleep) but I've begun to notice that while running I time my breathing with the number of steps I take. It is completely unintentional but the pattern is there. This repetitive motion of breathing and running sort of "takes me away" for a few moments. I spend most of the time reflecting on past events, friends, family, or coming up with ideas for projects. It's a great moment to just drift off and think. If I do this long enough, sometimes without even realizing it, I've run another mile.

Take care of each other.....

Tasty Tuesday!

Quinoa with Black Beans and Butternut Squash

     I'm counting the days until we finally have some spring weather here in Maryland. I've grown to love cold weather over the past few years but it's always around March when I begin to tire of those cold mornings and long for more sun and warmer evenings. One thing I do love about winter is all the starchy food I can eat without the guilt. Hey, they're squash and root vegetables. I'm trying to eat seasonally here. Don't judge me because I have to sustain myself on carbohydrates for 5 months out of the year. But seriously, who doesn't love a good roasted bit of squash or root vegetable in a stew or soup.

     It was root vegetables (potatoes, carrots, turnips, etc.) and different varieties of squash that sustained early settlers during the brutal winters. When the bounty of the spring and summer had ended people turned to the more hearty vegetables that could be stored almost indefinitely in root cellars or just be kept underground until needed. You heard it here folks. Root vegetables are the reason why early settlers didn't resort to cannibalism more often. Enjoy!

• 1/2 Tablespoon of Melted Butter
• 1/2 Tablespoon of Olive Oil
• 1 Teaspoon of Cumin
• 1 Teaspoon Paprika
• 1 Medium Butternut squash (Acorn squash works just as well)
• 1 Cup of Quinoa
• 2 Tablespoons of minced Red Onion (or more if you like)
• 1 can of Black Beans
• Juice from a 1 medium sized lemon (or 3-5 tablespoons of bottled lemon juice)
• 1 Clove Garlic

1. Preheat the oven to 450 degrees. Mix the melted butter, oil, cumin, and paprika (you can make this dish Vegan by eliminating the butter and doubling the olive oil). Cut the squash into 1 inch cubes and toss in butter and spice mixture. Roast for about 20 minutes until the squash is tender.

2. Bring approximately 1 1/4 cup of water to a simmer in a medium saucepan, add the mixed red onion, and then add the quinoa. Reduce the heat to low and cook quinoa, covered, for 15-20 minutes. The quinoa will be done when all the liquid has evaporated and the quinoa is firm, not mushy. Remove from the heat, and let the quinoa sit covered for at least 5 minutes.

3. Squeeze the juice from 1 lemon (or add 3-5 tablespoons of bottled lemon juice) into a small bowl. Using a microplane, grate the garlic into the lemon juice and mix well. You can add minced garlic to the lemon juice if you don't have a microplane.  

4. Add the quinoa, the black beans (as much as you like), and the butternut squash to a serving dish. Spoon the lemon juice mixture over the top of the dish and mix well.  

Serves 3-4

     Using the sweet Santoku knife to mince some red onion

Cook the quinoa and red onion until all the liquid is absorbed.

While I was waiting for the butternut squash to roast I threw down some cardboard in my kitchen and did some old-school breakdancing. 

Roasted butternut squash with paprika and cumin

Using a microplane, grate the garlic into a bowl of lemon juice (preferably while drinking a New Belgium Fat Tire)

Take care of each other!

Time to Germinate!

     Gardening season is almost upon us! The weather is getting warmer (although only slightly here in Maryland) and the days are getting longer. It is almost time to start growing my own food and I'm looking forward to it. Last year was the first year I grew a garden and it certainly was a success but I also learned a lot about "what not to do". So, this summer will hopefully be a time for innovation and a chance to increase my yield while decreasing water and soil usage.  I have seeds germinating in peat pots among other things at the moment and hopefully in a week or two there will be growth. I have about a month before plants can start going in the ground (you should always wait until after the last frost in your area) so that gives me plenty of time to work the soil and prepare.

 Not a great picture but you get the idea.

     One thing I have learned is that you need very little space to grow a lot of food. My garden is about 6x15 feet and that was more than enough to have plenty of fresh vegetables and have enough left over to share with a few neighbors and friends. You need even less space if you decide to grow in pots. So, make the effort to grow something. Growing your own food can not only save you a lot of money on grocery bills in the long run but can also be a good way to spend time with friends and family.   

This year's seeds.

     I don't know which I enjoy more, buying seed or actually growing my vegetables. There are a lot of great resources on the net for heirloom and organic seed varieties and I'm always on the lookout for a new or interesting plants. My favorite seed dealer is Baker Creek Heirloom Seeds out of Missouri. They have great prices and an absolutely amazing selection of some very unusual varieties of tomatoes, beans, peppers, greens, etc. Don't forget about your local seed dealers however. Organic farms are popping up all over the nation right now so get out and explore your area. Befriend your local organic farmer! Maybe they will hook you up with some cool swag.    

Take care of each other.

The 2011 Lead Strong Half-Marathon (Update)

     5 mile run....decimated! 5 miles is officially my longest run ever and I feel great! I was joined today by a few fellow graduate students who will also participate in the half-marathon. It was a tremendous group with a lot of strong runners and it was also nice to have some company.

     Today was also the first time I used the NCR trail as part of my half-marathon training. The NCR trail was once part of the North Central Railroad but was transformed into a walking/biking/hiking path by the "Rails to Trails Conservancy" after trains stop utilizing that particular section of track. A wonderful idea if you ask me. The trail extends for over 40 miles and even crosses into Pennsylvania. I consider myself very lucky to have such a great area to train. I'll have to use it more often.

     I had to skip my run this past Wednesday because I have been suffering from a bought of tendinitis in both ankles. I bought new running shoes a couple of weeks ago but I quickly found out that not all running shoes are created equal. The shoes were incredibly comfortable but they changed the way my foot impacted with the ground and caused my ankles to turn slightly inward.  After two weeks and nearly 30 miles of running I decided to go back to my old shoes and I will probably stick with them until after race day.

     As for right now, my left ankle still isn't 100% but it is healing. I'm looking forward to my runs next week and as always I'll keep you posted!

A Short Conversation with Jerry Greenfield, Co-founder of Ben & Jerry's Ice Cream

     Tonight I had a chance to have a short conversation with Jerry Greenfield, co-founded of Ben & Jerry's Ice Cream. He gave a talk about business and business ethics at the University I attend here in Maryland. I attended the talk not knowing what to expect but since I am trying to experience more I thought....why not?
  
     He began his talk by stating that Ben & Jerry's is no longer a private company and is actually now owned by food conglomerate Unilever, which has had its share of criticism involving environmental and ethical issues. He stated that the company was a public company at the time of the sale and he and Ben had to accept the decision of the share holders. So it goes.
  
     Now, this is how he began his talk! He sounded so sad about the sale that I got a little bummed out and honestly thought about bolting for the door but decided to stick it out. He went into a brief history of how Ben and Jerry's was founded, the trouble with establishing their product, and how hard it was to sell ice cream in Vermont of all places. They both decided that Ben's name should be first because Ben and Jerry's rolled off the tongue better than Jerry and Ben's but since Ben's name was first Jerry got to be company President first (they trade that title back and forth whenever they feel like it).

I doubt showing this logo is legal but....meh

     Then, he got into the real reason for his talk. He began to speak about the role of business in society. He mentioned the now 1 year old Supreme Court decision to allow corporations to donate to political parties, candidates, and lobbying groups, the consequences of big business on the environment, and worker's rights, among other things. Ben and Jerry's has always been known for their role in supporting communities and environmental issues. They were one of the first companies to speak out against dairy cows treated with hormones, they use environmentally safe inks to print their cartons, they give job training to at risk youth,  the proceeds for the ice cream flavor Phish Food go to environmental conservation projects, etc. etc. etc.

     Now, pretty much all I know about business comes from the NY Times business section that I have to force myself to get through but his message of ethics extended beyond the field of business and got me to start thinking about our individual roles in the community. What can we do to make our communities better? What can we do to make society as a whole more prosperous?

     After the talk was over everyone got free ice cream (sweet) but as most of the audience had trickled out I decided that I wanted to break out of my shell for just a moment and talk to him. I have always been somewhat of a shy person so it is really hard for me to work up the courage to start a conversation with someone I don't know. Since I am on this personal growth kick I decided to get over my concocted and unnecessary embarrassment over nothing, walk up to him, and just ask one question.

     I walked up to him and introduced myself.  He introduced himself to me (as if I didn't already know) and asked how I was doing. Honestly, I was caught a little off guard by his question so I think I mumbled that I was fine. Ha!

     Anyway, I asked him this, "You spoke of the role of business in all aspects of society (for better or for worse) but what do you think it will take to change the minds of individuals, namely CEO's and business majors who will be venturing out to create companies, to begin thinking of business not only as a way to make money but a way to better the community? Much the same way you have done with Ben and Jerry's".

     Now, this is what I meant to say but I'm sure what came out was a mumbled mess but somehow he was able to decipher my question and responded. Basically he said that he wasn't sure what it would take to change the minds of individuals. It isn't only "one specific thing" but a collection of many things. He then told me that when he and Ben started developing their ice cream business that they wanted to develop a company around "business virtue" or a business plan with a sense of morals. At the time, that sort of thing didn't exist so it was really difficult to find the resources to keep them on that path. But, he said, today it is easier than ever and you are seeing more and more businesses being started by young people that are having a more positive role in the community. It is a fantastic sign of the current times!

So, right there, a reason to be optimistic from Jerry himself!

Ice Cream tastes better when it's FREE

  

Tasty Tuesday!

     From hence forth Tuesday will now be known as "Tasty Tuesday"!  Tuesday's posts will now be devoted to something I really enjoy, FOOD!  I'm not sure what direction this will go but as of right now the plan is to blog about a dish I recently made and hopefully give you some tips and ideas about cooking good meals at home.  I may post about the slow food movement, organic farming, antibiotic/hormone free meat and dairy, eating seasonally, vegetarianism, veganism, Tijuana Mama Pickled sausages, or whatever else food related I feel like blogging about, but I'll try to keep my opinions to myself (there are other outlets that I already use to voice my opinions quite often).

     There are a billion food blogs already out there (most of which I read) and A Beer with Brad will not become one.  I'm just sharing a hobby with you.  I'd like to start off by saying that I am not a vegetarian or vegan but I am very open to both types of cuisine.  The first post will actually be a vegetarian dish.  Hope you enjoy.

Risotto with Rutabaga and Mustard Greens

     I was wondering what to do with some leftover Mustard Greens I had from previously making a winter soup.  I scoured the Internets for food ideas (something I do too much) and I came across a recipe from the NY Times Recipes for Health column.  The recipe fit nicely with what I wanted to do and I already had a few of the necessary ingredients on hand so it was a no brainer.  Since I am a broke graduate student I left out the more expensive ingredients like white wine, saffron (which can cost as much as $5,000 a pound!) and the parsley (which isn't expensive but I didn't feel like buying a bunch of parsley only for it to go to waste).  I also used one of my favorite ingredients, rutabaga, and a few purple top turnips in place of the acorn squash.

• 1 medium sized rutabaga and 3 purple top turnips diced into 1/2 - 1 inch cubes
• Enough extra virgin olive oil to coat the pan (not too much, you're not frying)
• salt and pepper
• 1 bunch of mustard greens (make sure they are washed and free of dirt)
• 1 quart of vegetable stock with 1 quart of water
• 1 medium sized onion (diced)
• 2 large garlic cloves (diced) (feel free to use more....there's no such thing as too much)
• 1 1/2 cups arborio/risotto rice
• Parmesan cheese

1. Preheat the oven to 425 degrees. Use a glass dish or baking sheet and coat the diced rutabaga and purple top turnips in olive oil, toss in a little salt and pepper.  Try to have the rutabaga and turnips in an even layer but if not don't sweat it. Place in the preheated oven, and roast for about 35 minutes until slightly browned or until you can insert a fork into them and have it come out clean. Remove from the heat.

2. While the squash is roasting, blanch the mustard greens in a large pot of boiling water.  Blanching requires that you stop the cooking process immediately after removing the greens from the boiling water so have another bowl filled with ice water ready.  Salt the water, add the mustard greens, and let boil for about 4 to 5 minutes.  You'll know the greens are ready when the stems become very flexible and tender. After the blanching is done transfer the greens to your waiting bowl of ice water.  When the greens are cool to the touch try to squeeze out any excess water and then cut into ribbons or strips. 

3. Bring the vegetable stock and water to a simmer in a small to medium sized pot.  Heat the olive oil in a large non stick pan and add the onion.  Cook until the onions are soft and translucent and then add the garlic and 1/2 teaspoon of salt.  Cook for only about a minute and then add the rice.  Stir the rice around in the pan until the remaining olive oil had coated the grains.

4. Next add a ladle full (or two or three) of the vegetable stock and water (just enough to barely cover the rice). Stir constantly until almost all of the liquid has evaporated and then add the mustard greens and about a third of the rutabaga and turnips.  Add another ladle full (or two or three) of the vegetable stock and water and continue to cook until the rice is tender but creamy and chewy (add as much vegetable stock and water as you need until this consistency is reached).

5. Add the remaining roasted rutabaga and turnips and one ladle full of stock and water to the rice.  Stir in enough Parmesan cheese to thicken the risotto but not enough to make the whole dish dry (just be careful) and remove from the heat. Finished!

Adventures in blanching (I had never blanched before)

Second step in blanching: Stop the cooking process by submerging the greens in ice water (this keeps them nice and green too)

Cut the greens into strips using a badass santoku knife if you have one

The diced rutabaga and purple top turnips just out of the oven (I always drink Yuengling Lager from the can when I cook cuz I likes to keep it classy)

The creamy delicious finished product

Take care of each other!

The 2011 Lead Strong Half-Marathon (Update)

     I completed a 4.5 mile run today so I suppose I'm progressing nicely.  I live in a fairly urban environment so my runs typically take place in neighborhoods or side streets and I mostly stick to using the sidewalk.  The website MapMyRun.com has been a great resource for mapping and planning my runs.  If you are interested in starting a running routine I highly suggest it.  Signing up is free and you can use the map feature to actually plan/map your runs using interactive controls. MapMyRun will then show you the mileage, elevation gains, and will even display a nice topographical map which you can use to prepare for those challenging hills. The features take a little getting used to but once you get the hang of it the end result is well worth it.

     I've been asked by a few people to share my running plan so here it is.  This is the running plan supplied to me by the event organizers and it seems straight forward.  I'm on week five now and looking forward to the 5 mile run on Saturday.
 

Take care of each other!

Life Lessons from Coco

If you're a big fan of late night television you are probably well aware of "The Tonight Show with Conan O'Brien" controversy that began in late 2009 and ended in January 2010 (has it really been that long?). If you aren't familiar with the story basically Conan O'Brien took over the "Tonight Show" when Jay Leno decided to move to a 10PM time slot but Leno failed to achieve high ratings with his new show. Since the ratings were so low NBC executives cancelled Jay Leno's new 10PM show and decided to give him his old job back hosting "The Tonight Show" resulting in Conan losing his hosting gig.

Fans of O'Brien quickly mobilized and started the "I'm with Coco" campaign to try and convince NBC executives to let O'Brien keep the hosting chair. In the end it didn't work. Conan had to give up his job as host after about 7 months.

O'Brien gave a speech at the end of his final show actually thanking NBC for giving him a job for so long and fulfilling his dream of hosting "The Tonight Show" even though it was for only a short period of time. I, like most other O'Brien fans, bashed NBC for their decision and believed that the choice to replace O'Brien was merely based on greed. At the end of his speech O'Brien had a message for those fans in particular. Watch the entire speech and you'll see why I wanted to post this blog entry.

Jacob Gilbreath set Conan's speech to Kinetic Typography. Hope you enjoy!

Conan O'Brien Kinetic Typography from Jacob Gilbreath on Vimeo.

"If you work really hard and you're kind, amazing things will happen"

If you want to see more videos done in Kinetic Type click here.

Take It Easy!

     There was a great article by Tara Parker-Pope in this week's New York Times Science/Health section about "self compassion" a new field of psychological research. Essentially, self-compassion is how well people view and treat themselves.  I certainly agree that most people can be too hard on themselves (especially me) after experiencing failure. Personally I have a bad habit of spiraling downward into a vortex of cynical thought whenever I don't achieve a desired goal. Sometimes I question whether or not what I am doing is truly worthwhile.  I'm working on it though (that's what this blog is about right?).

     New research suggests that if one stops for a moment and accepts their imperfections they could live healthier lives, reduce depression and anxiety, while increasing overall happiness and optimism.  Not to mention lose a few pounds.

image by Stuart Bradford

     The article does stress however that there is a difference between being self-compassionate and being a total bag of douche or as stated in the article, "self-indulgent".

“I found in my research that the biggest reason people aren’t more self-compassionate is that they are afraid they’ll become self-indulgent,” said Dr. Neff, an associate professor of human development at the University of Texas at Austin. “They believe self-criticism is what keeps them in line. Most people have gotten it wrong because our culture says being hard on yourself is the way to be.”

Dr. Neff also suggests a few practice exercises to increase your self-compassion:

"like writing yourself a letter of support, just as you might to a friend you are concerned about. Listing your best and worst traits, reminding yourself that nobody is perfect and thinking of steps you might take to help you feel better about yourself are also recommended.

Other exercises include meditation and “compassion breaks,” which involve repeating mantras like “I’m going to be kind to myself in this moment.”

If this is all starting to sound like excerpts from a self-help book well, you're very astute.  Dr. Neff's book, "Self-Compassion: Stop Beating Yourself Up and Leave Insecurity Behind," will come out next month.  Knowing this I start to question Dr. Neff's motives (there's that cynicism again).  I think it is far too easy these days to make a few bucks off of people who are just searching for help.

     If you want this lowly bloggers advice I would say that another self-help book is the last thing that we need.  I'm sure there are a lot of helpful tips one can acquire from this book but there is no substitute for experiencing life and completely immersing yourself in a positive environment filled with supportive people who truly have your best interests at heart.  If you need advice on overcoming your negative body image (as this book claims to have) well, I would have to say that the real problem is that you are comparing yourself to people you don't know, have never actually seen, and probably never will.  In all honesty, the people you see in ads with perfect bodies and Adonis genes are most likely getting a little help from Photoshop.

     Don't let this be your excuse for not taking care of yourself however.  If you get on the scale and know you are overweight then put forth the effort to lose a few pounds.  You'll probably feel a lot better and increase your "self-compassion".  Switching to Diet Coke and reduced fat Cheddar Sour Cream potato chips is not a diet by the way.  If you want to get out and explore new places then you have to first get off the couch. If you want to learn a new skill then you have to make the time.

"Getting started" is the hardest part to completing any task.  It's just too damn easy not to do anything.

More fun with Photoshop!

     Gardening season is almost upon us! Last summer with the help of a more knowledgeable someone I added "urban gardener" to my resume and I was instantly hooked.  The garden was quite a success and hopefully this summer's garden will be even better.  Check out these pics from last year.

 The roommates and I during one of our many harvests

 Getting the hands dirty

 A couple varieties of tomatoes, some peppers, and a zucchini

Hey that's me!

     This weekend I will begin to germinate seeds for this year's garden and I can't wait.  I'll post more about my personal garden as well as a community garden I am apart of in the future.  Speaking of the community garden, I had a meeting today with other enthusiastic gardeners and we were throwing around ideas to get people interested in joining our rag-tag and slight anarchist crew.  This is what I came up with:

Beets not Bombs!

     If you are a fan of the underground art scene like me you'll probably recognize this as a Banksy piece but I just changed the original bouquet of flowers to a nice handful of beets.  I don't think he would mind.