I was a sugar freak. Addict. Chocolate pop-tarts for breakfast was a common occurrence...so was chocolate chip cookies. Or often, nothing at all.
Fast forward nine years, and I think I can officially call myself a healthy eater. Although I try not to be about labels...I'm a big believer in enjoying things in moderation. I've found though through my eating overhaul that small changes set you up for the bigger ones - and it just gets easier as you start feeling better.
I started fairly small - no pop. Diet or otherwise. Once I handled that and didn't miss it (I was never much of a pop drinker, and when it come alcohol, I'm all about the vodka water), I eliminated all juices with added sugar. Since then, here's some small changes I've made...not that I don't enjoy the "off-limits" things once in a while, but it's what I try to avoid almost every day.
1. No pop/fruit punch (any beverage with added sugar)
2. No white sugar
3 No refined flour
4. Only natural peanut butter
5. Chocolate 70% cocoa or higher
Those are the main ones...I also avoid HFCS, sodium benzoate, MSG...basically anything I can't pronounce! As a side note, did you know that in Canadian-made products, HFCS is labeled as glucose-fructose? Sneaky sneaky!
The other bonus with my small changes is that I try new foods - I was a pretty "safe" eater (but not really because I was eating crap!) I now love zucchini, tomatoes, onions, salmon (getting used to it anyway), asparagus, sweet potato...that's a big step for me! I now love to cook and bake...it's can be stressful...but usually I find it relaxing and have a sense of accomplishment when everyone enjoys the food I've made.
One food I haven't made peace with yet is tuna...I had a nasty childhood experience with it when we visited friends of my Dad's. I remember the lady slapping it out of the can onto a piece of white bread and staring at me as I took one bite and almost threw up. I'm sure it wasn't that bad...I just had the thought my whole life that tuna could possibly kill me...so it's finally on the list for me to eat this week! Hopefully made in a tastier way though...what's the best way to eat it when you're an newbie? I'm thinking a tuna salad sandwich or tuna melt?
I hope tuna won't disappoint me...
Thursday, April 29, 2010
Monday, April 19, 2010
Nothing but a number...
I was going through my old emails this morning, and found this forward from a friend that I actually enjoyed enough to keep around. Hopefully it'll brighten your Monday morning a tad.
George Carlin's Views on Aging
Do you realize that the only time in our lives when we like to get old is when we're kids? If you're less than 10 years old, you're so excited about aging that you think in fractions. 'How old are you?' 'I'm four and a half!' You're never thirty-six and a half. You're four and a half, going on five! That's the key.
You get into your teens, now they can't hold you back. You jump to the next number, or even a few ahead. 'How old are you?' 'I'm gonna be 16!' You could be 13, but hey, you're gonna be 16! And then the greatest day of your life . .. You become 21. Even the words sound like a ceremony. YOU BECOME 21. YESSSS!!!
But then you turn 30. Oooohh, what happened there? Makes you sound like bad milk! He TURNED; we had to throw him out. There's no fun now, you're just a sour-dumpling. What's wrong? What's changed?
You BECOME 21, you TURN 30, then you're PUSHING 40. Whoa! Put on the brakes, it's all slipping away. Before you know it, you REACH 50 and your dreams are gone.
But wait!!! You MAKE it to 60. You didn't think you would! So you BECOME 21, TURN 30, PUSH 40, REACH 50 and MAKE it to 60. You've built up so much speed that you HIT 70! After that it's a day-by-day thing; you HIT Wednesday!
You get into your 80's and every day is a complete cycle; you HIT lunch; you TURN 4:30; you REACH bedtime. And it doesn't end there. Into the 90s, you start going backwards; 'I Was JUST 92.'
Then a strange thing happens. If you make it over 100, you become a little kid again. 'I'm 100 and a half!' May you all make it to a healthy 100 and a half!!
HOW TO STAY YOUNG
1. Throw out nonessential numbers. This includes age, weight and height. Let the doctors worry about them. That is why you pay 'them.'
2. Keep only cheerful friends. The grouches pull you down.
3. Keep learning. Learn more about the computer, crafts, gardening, whatever. Never let the brain idle. 'An idle mind is the devil'sworkshop.' And the devil's name is Alzheimer's.
4. Enjoy the simple things.
5. Laugh often, long and loud. Laugh until you gasp for breath.
6. The tears happen. Endure, grieve, and move on. The only person, whois> with us our entire life, is ourselves. Be ALIVE while you are alive.
7. Surround yourself with what you love, whether it's family, pets, keepsakes, music, plants, hobbies, whatever. Your home is your refuge.
8. Cherish your health: If it is good, preserve it. If it is unstable, improve it. If it is beyond what you can improve, get help.
9. Don't take guilt trips. Take a trip to the mall, even to the next county; to a foreign country but NOT to where the guilt is.
10. Tell the people you love that you love them , at every opportunity.
AND ALWAYS REMEMBER: Life is not measured by the number of breaths we take, but by the moments that take our breath away.
And if you don't send this to at least 8 people - who cares?
George Carlin's Views on Aging
Do you realize that the only time in our lives when we like to get old is when we're kids? If you're less than 10 years old, you're so excited about aging that you think in fractions. 'How old are you?' 'I'm four and a half!' You're never thirty-six and a half. You're four and a half, going on five! That's the key.
You get into your teens, now they can't hold you back. You jump to the next number, or even a few ahead. 'How old are you?' 'I'm gonna be 16!' You could be 13, but hey, you're gonna be 16! And then the greatest day of your life . .. You become 21. Even the words sound like a ceremony. YOU BECOME 21. YESSSS!!!
But then you turn 30. Oooohh, what happened there? Makes you sound like bad milk! He TURNED; we had to throw him out. There's no fun now, you're just a sour-dumpling. What's wrong? What's changed?
You BECOME 21, you TURN 30, then you're PUSHING 40. Whoa! Put on the brakes, it's all slipping away. Before you know it, you REACH 50 and your dreams are gone.
But wait!!! You MAKE it to 60. You didn't think you would! So you BECOME 21, TURN 30, PUSH 40, REACH 50 and MAKE it to 60. You've built up so much speed that you HIT 70! After that it's a day-by-day thing; you HIT Wednesday!
You get into your 80's and every day is a complete cycle; you HIT lunch; you TURN 4:30; you REACH bedtime. And it doesn't end there. Into the 90s, you start going backwards; 'I Was JUST 92.'
Then a strange thing happens. If you make it over 100, you become a little kid again. 'I'm 100 and a half!' May you all make it to a healthy 100 and a half!!
HOW TO STAY YOUNG
1. Throw out nonessential numbers. This includes age, weight and height. Let the doctors worry about them. That is why you pay 'them.'
2. Keep only cheerful friends. The grouches pull you down.
3. Keep learning. Learn more about the computer, crafts, gardening, whatever. Never let the brain idle. 'An idle mind is the devil'sworkshop.' And the devil's name is Alzheimer's.
4. Enjoy the simple things.
5. Laugh often, long and loud. Laugh until you gasp for breath.
6. The tears happen. Endure, grieve, and move on. The only person, whois> with us our entire life, is ourselves. Be ALIVE while you are alive.
7. Surround yourself with what you love, whether it's family, pets, keepsakes, music, plants, hobbies, whatever. Your home is your refuge.
8. Cherish your health: If it is good, preserve it. If it is unstable, improve it. If it is beyond what you can improve, get help.
9. Don't take guilt trips. Take a trip to the mall, even to the next county; to a foreign country but NOT to where the guilt is.
10. Tell the people you love that you love them , at every opportunity.
AND ALWAYS REMEMBER: Life is not measured by the number of breaths we take, but by the moments that take our breath away.
And if you don't send this to at least 8 people - who cares?
Friday, April 16, 2010
I Preached Before, I'll Preach Again
Great article from the Journal I just stumbled upon...certainly worth a read. Plus a recipe!
By Karen Gram, Canwest News ServiceApril 15, 2010
"You will get more nutrition and health protection from eating a whole apple than you will ever get from eating applesauce or apple juice," dietitian Liz Pearson said. "The more processed, the more sugar added, the more all these other things done to it, generally the less healthy it is."Photograph by: Photos.com, canada.comToronto-based dietitian and author Liz Pearson thinks Canadians have lost their love for food. It's an ironic statement considering the statistics about how many of us are overweight or obese.
It's also ironic because she has spent a whole hour itemizing the nutrient values of foods we should be eating, as if we should eat these foods just because they are good for us, not because good food (imagine a perfectly ripe peach or a slice of freshly baked bread) sends us straight to sensory nirvana.
Asked if she thought our society was becoming obsessed with the nutritional content of foods, Pearson agreed that on the one hand that may be so.
"But at the same time, I say almost 70 per cent of Canadians are overweight and almost 40 per cent are obese. Somebody needs to start paying attention to their health."
Pearson, who co-authored Ultimate Foods for Ultimate Health, says Canadians are an "obesogenic" population, meaning we live in conditions that lead us to become excessively fat. Probably because of that, the foods we associate with pleasure are sin foods.
"We think we get enjoyment and pleasure from eating high-fat, high-salt, not-good-for-you foods," she said. "But when people learn to eat healthy, they see how flavourful and wonderful it can be.
"I think we have lost our ability to just celebrate food, just as a way to not only nourish your body, but also to share in life with family and friends."
That's why Pearson isn't giving up her day job yet. As she says, somebody's got to get Canadians off the burgers and back to the harvest table.
So here she is, crossing the country, preaching the benefits of whole grains and dark leafy greens, and rattling off the most important fundamentals to good nutritional practices.
- Eat foods the way nature provides them.
"You will get more nutrition and health protection from eating a whole apple than you will ever get from eating applesauce or apple juice," she said. "The more processed, the more sugar added, the more all these other things done to it, generally the less healthy it is."
- Eat fat to absorb essential fat-soluble vitamins, but not too much and not the animal kind.
While we need fat to absorb vitamins A, E, D, K and carotenoids, it packs a calorie wallop, having twice as many calories as protein or carbs, so Pearson recommends choosing low-fat foods and making sure the fat you eat is good fat, the stuff you get from fatty fish and extra virgin olive or canola oil.
- Eat carbohydrates for calories and to fuel your brain and muscles.
But choose complex carbs like whole grains and fruit and vegetables. Complex carbs are high in fibre, which we need for digestive health and gut health and for reducing cancer risk of the gastrointestinal tract. Fibre also keeps us full longer. But whole grains also have high nutritional content, she says, adding she doesn't mean only 100 per cent whole-grain bread. She also means whole-grain pasta and brown rice or quinoa.
- Eat moderate amounts of protein to repair and build muscles.
Pearson says it's a myth that athletes need high-protein diets.
Ideally we should have two to three servings of meat or meat alternatives every day. If it's meat or fish, the portion size should be about the size of a deck of cards. If it's beans, the Canada Food Guide recommends a ¾-cup serving and a ¼-cup for nuts.
As for the types of protein, Pearson would really love people to eat more beans. Black beans, kidney beans and soy beans are excellent sources of both carbohydrates and protein and they have amazing health promotion properties, including antioxidants.
- Eat your antioxidants and cancer-fighting vegetables with every meal.
Antioxidants protect cells from damage that leads to disease, she says. Berries have the most among fruits. Artichoke hearts have the most among veggies.
- Don't forget the chocolate. Dark chocolate has more antioxidants than green tea or even blueberries. Great for pleasure too.
*The only thing I slightly disagree with is the dietician's take on protein and athletes...they need lots in my mind!
Asparagus, Grape Tomatoes, Portobello Mushrooms & Sliced Almonds, Whole Wheat Penne
This recipe is loaded with good nutrition, providing a great source of fibre, vitamin E, calcium and iron. Developed for the Almond Board of California by Liz Pearson.
1 box (375 g or 5 cups) whole wheat uncooked penne rigate pasta
2 cups (500 mL) grape tomatoes cut into halves
½ cup (125 mL) fresh basil, chopped
5 tbsp (75 mL) extra virgin olive oil
1 medium onion, diced
2 cups (500 mL) 3 large Portobello mushrooms, chopped
3 cups (750 mL) 1 bunch of asparagus, chopped
1 cup (250 mL) sliced almonds
4 cloves garlic crushed
1 tbsp (15 mL) ginger, minced
½ tsp (2 mL) pepper
¼ tsp (1 mL) crushed red pepper
½ tsp (2 mL) salt (optional) Parmesan cheese
Bring large pot of water to a boil for cooking the pasta. While waiting for the water to boil, halve grape tomatoes and chop basil. Mix together in a small bowl, adding 2 tbsp (25 mL) of extra virgin olive oil. Set aside.
Dice onion and chop mushrooms. Chop asparagus into 1-inch (2.5 cm) pieces. Discard the coarse woody ends of asparagus stalks. Crush garlic and mince ginger.
Add penne to boiling water. Follow package directions for done-ness. Most whole wheat penne requires about 12 to 13 minutes of cooking time.
While the pasta is cooking, in another saucepan, saute onions in 1/4 cup (50 mL) of virgin olive oil for 1 to 2 minutes at medium heat.
Add the mushrooms, asparagus, almonds, pepper and crushed red pepper to the saucepan.
Saute for about 6 minutes or until the asparagus is tender yet crisp.
Add garlic and ginger to saucepan and saute for another 1 to 2 minutes. Be careful not to let the garlic burn.
When the pasta is cooked, drain the water and add pasta back into the large pot. Add bowl containing grape tomatoes mixture along with the sauteed vegetables and almonds. Mix all ingredients together gently.
Serve with Parmesan cheese. Serves 6 people.
For more information and recipe ideas, visit wholegrainpasta.ca.
Have we lost our ability to celebrate flavourful food that nourishes?
By Karen Gram, Canwest News ServiceApril 15, 2010
"You will get more nutrition and health protection from eating a whole apple than you will ever get from eating applesauce or apple juice," dietitian Liz Pearson said. "The more processed, the more sugar added, the more all these other things done to it, generally the less healthy it is."Photograph by: Photos.com, canada.comToronto-based dietitian and author Liz Pearson thinks Canadians have lost their love for food. It's an ironic statement considering the statistics about how many of us are overweight or obese.
It's also ironic because she has spent a whole hour itemizing the nutrient values of foods we should be eating, as if we should eat these foods just because they are good for us, not because good food (imagine a perfectly ripe peach or a slice of freshly baked bread) sends us straight to sensory nirvana.
Asked if she thought our society was becoming obsessed with the nutritional content of foods, Pearson agreed that on the one hand that may be so.
"But at the same time, I say almost 70 per cent of Canadians are overweight and almost 40 per cent are obese. Somebody needs to start paying attention to their health."
Pearson, who co-authored Ultimate Foods for Ultimate Health, says Canadians are an "obesogenic" population, meaning we live in conditions that lead us to become excessively fat. Probably because of that, the foods we associate with pleasure are sin foods.
"We think we get enjoyment and pleasure from eating high-fat, high-salt, not-good-for-you foods," she said. "But when people learn to eat healthy, they see how flavourful and wonderful it can be.
"I think we have lost our ability to just celebrate food, just as a way to not only nourish your body, but also to share in life with family and friends."
That's why Pearson isn't giving up her day job yet. As she says, somebody's got to get Canadians off the burgers and back to the harvest table.
So here she is, crossing the country, preaching the benefits of whole grains and dark leafy greens, and rattling off the most important fundamentals to good nutritional practices.
- Eat foods the way nature provides them.
"You will get more nutrition and health protection from eating a whole apple than you will ever get from eating applesauce or apple juice," she said. "The more processed, the more sugar added, the more all these other things done to it, generally the less healthy it is."
- Eat fat to absorb essential fat-soluble vitamins, but not too much and not the animal kind.
While we need fat to absorb vitamins A, E, D, K and carotenoids, it packs a calorie wallop, having twice as many calories as protein or carbs, so Pearson recommends choosing low-fat foods and making sure the fat you eat is good fat, the stuff you get from fatty fish and extra virgin olive or canola oil.
If you eat animal products, which are high in "bad" saturated fats that clog arteries, choose lean varieties like skinless chicken or loin cuts of beef, rather than ground beef. Drink skim milk. Eat fish.
- Eat carbohydrates for calories and to fuel your brain and muscles.
But choose complex carbs like whole grains and fruit and vegetables. Complex carbs are high in fibre, which we need for digestive health and gut health and for reducing cancer risk of the gastrointestinal tract. Fibre also keeps us full longer. But whole grains also have high nutritional content, she says, adding she doesn't mean only 100 per cent whole-grain bread. She also means whole-grain pasta and brown rice or quinoa.
- Eat moderate amounts of protein to repair and build muscles.
Pearson says it's a myth that athletes need high-protein diets.
Ideally we should have two to three servings of meat or meat alternatives every day. If it's meat or fish, the portion size should be about the size of a deck of cards. If it's beans, the Canada Food Guide recommends a ¾-cup serving and a ¼-cup for nuts.
As for the types of protein, Pearson would really love people to eat more beans. Black beans, kidney beans and soy beans are excellent sources of both carbohydrates and protein and they have amazing health promotion properties, including antioxidants.
- Eat your antioxidants and cancer-fighting vegetables with every meal.
Antioxidants protect cells from damage that leads to disease, she says. Berries have the most among fruits. Artichoke hearts have the most among veggies.
- Don't forget the chocolate. Dark chocolate has more antioxidants than green tea or even blueberries. Great for pleasure too.
There you have it. Follow these principles and your body may say "Hallelujah." After a while, it will become automatic and you can stop obsessing and start really enjoying.
Then maybe Pearson can give up her day job.
*The only thing I slightly disagree with is the dietician's take on protein and athletes...they need lots in my mind!
~~~~~~
Asparagus, Grape Tomatoes, Portobello Mushrooms & Sliced Almonds, Whole Wheat Penne
This recipe is loaded with good nutrition, providing a great source of fibre, vitamin E, calcium and iron. Developed for the Almond Board of California by Liz Pearson.
1 box (375 g or 5 cups) whole wheat uncooked penne rigate pasta
2 cups (500 mL) grape tomatoes cut into halves
½ cup (125 mL) fresh basil, chopped
5 tbsp (75 mL) extra virgin olive oil
1 medium onion, diced
2 cups (500 mL) 3 large Portobello mushrooms, chopped
3 cups (750 mL) 1 bunch of asparagus, chopped
1 cup (250 mL) sliced almonds
4 cloves garlic crushed
1 tbsp (15 mL) ginger, minced
½ tsp (2 mL) pepper
¼ tsp (1 mL) crushed red pepper
½ tsp (2 mL) salt (optional) Parmesan cheese
Bring large pot of water to a boil for cooking the pasta. While waiting for the water to boil, halve grape tomatoes and chop basil. Mix together in a small bowl, adding 2 tbsp (25 mL) of extra virgin olive oil. Set aside.
Dice onion and chop mushrooms. Chop asparagus into 1-inch (2.5 cm) pieces. Discard the coarse woody ends of asparagus stalks. Crush garlic and mince ginger.
Add penne to boiling water. Follow package directions for done-ness. Most whole wheat penne requires about 12 to 13 minutes of cooking time.
While the pasta is cooking, in another saucepan, saute onions in 1/4 cup (50 mL) of virgin olive oil for 1 to 2 minutes at medium heat.
Add the mushrooms, asparagus, almonds, pepper and crushed red pepper to the saucepan.
Saute for about 6 minutes or until the asparagus is tender yet crisp.
Add garlic and ginger to saucepan and saute for another 1 to 2 minutes. Be careful not to let the garlic burn.
When the pasta is cooked, drain the water and add pasta back into the large pot. Add bowl containing grape tomatoes mixture along with the sauteed vegetables and almonds. Mix all ingredients together gently.
Serve with Parmesan cheese. Serves 6 people.
For more information and recipe ideas, visit wholegrainpasta.ca.
Crunch Time
I would guess that most of you incorporate some type of abdominal crunch into your workout. I do too...and usually I feel the burn when I'm doing them. The problem is I never feel anything in my abs the next day, and I wonder if it's even making a difference. (I'm a big believer in no pain, no gain!)
A few days ago I did this workout of Zuzana's from Bodyrock TV...and my abs still ache. It hurts (in a good way!) to stretch in the morning, to laugh, to twist - and I love it! I feel like I've finally hit the sweet spot. Check out the video, and you'll see the crunches that are causing me to still move gingerly...three days later.
A few days ago I did this workout of Zuzana's from Bodyrock TV...and my abs still ache. It hurts (in a good way!) to stretch in the morning, to laugh, to twist - and I love it! I feel like I've finally hit the sweet spot. Check out the video, and you'll see the crunches that are causing me to still move gingerly...three days later.
Wednesday, April 14, 2010
Failure...my greatest fear?
I'll admit, I'm a sucker for inspirational quotes...yet I'm still picky. Most of them don't make make me stop for longer than a moment before moving on.
But the ones the do...they make a strong impression. I randomly came across two yesterday that I actually had to scribble in my notebook. They weren't even intended to fall in the category of "inspirational quotes," but I'm taking them that way. And both share the same subject: failure.
Always act as if failure isn't possible.
This one comes from Oxygen magazine (I'm a big fan now...it's just so sensible!). And the other quote is encouraging just in case failure does show up (I know, I know...sorta goes against the point the first one is making...)
"Failure is the world's way of saying 'excuse me, you're moving in the wrong direction'."
That one is slightly modified from words Oprah once spoke, about her first failed tv show.
So there...my simple concepts that have taken me far too long to understand ; )
Has anyone ever said anything that just clicked for you...words you will always remember?
But the ones the do...they make a strong impression. I randomly came across two yesterday that I actually had to scribble in my notebook. They weren't even intended to fall in the category of "inspirational quotes," but I'm taking them that way. And both share the same subject: failure.
Always act as if failure isn't possible.
This one comes from Oxygen magazine (I'm a big fan now...it's just so sensible!). And the other quote is encouraging just in case failure does show up (I know, I know...sorta goes against the point the first one is making...)
"Failure is the world's way of saying 'excuse me, you're moving in the wrong direction'."
That one is slightly modified from words Oprah once spoke, about her first failed tv show.
So there...my simple concepts that have taken me far too long to understand ; )
Has anyone ever said anything that just clicked for you...words you will always remember?
Monday, April 12, 2010
Better Writing in a Few Blurbs
Isn't the word blurb cool? I just had to use it. Another word I've been hearing myself say a lot lately is absolutely. It sounds so enthusiastic and positive, don't you think?
Anyway, on the topic of words and writing, I'd like to share a piece written by Amy Wylie of Wylie Communications. It's short and sweet and might be helpful in pumping up your writing a bit.
Kindle your creativity: 3 tactics to help you bolster your writing
Authors’ shining examples are out there, waiting to inspire...
I thought the thing I’d love most about my e-reader would be the extra mini-fridge-size space it leaves in my luggage for necessities like thick Marimekko sweaters and airport-size Fazer chocolate bars that I collect on my trips. It turns out that my favorite feature is “My clippings,” a tool that transforms my highlights and notes into text that I can transfer to my laptop.
After a couple of months of using my e-reader, I decided to review my clippings. What I found will help me — and, I hope, you — model the masters, or steal techniques from some of the year’s best writers to make your own writing more creative and compelling.
1. Use metaphor, not modifiers.
One problem with modifiers — thin, lean, straight — is that they don’t paint pictures in your readers’ heads. Instead describing your subject with adjectives and adverbs, engage your readers’ senses with analogy.
Meg Gardiner used this technique to describe a charismatic religious leader in her Edgar Award-winning mystery, China Lake: “Peter Wyoming didn’t shake hands with people; he hit them with his presence like a rock fired from a sling-shot. He was a human nail, lean and straight with brush-cut hair, and when I first saw him he was carrying a picket sign and enough rage to scorch the ground.”
Find yourself writing an adjective or adverb? Could you develop an analogy instead?
2. Coin a word.
Rebecca Goldstein is quite the neologist. In 36 Arguments for the Existence of God, she creates half-and-half words in this passage.
“Auerbach harbors such impatience for the glib literati—the ‘gliberati,’ as one of his own digerati had christened them—that Cass has wondered whether there might not be some personal history.”
Can’t find just the right word? Why not make one up?
3. Twist a phrase. To call attention to an idea, consider changing a word or two in a colloquialism to give it new meaning.
After seeing David Mamet’s Boston Marriage hilariously performed by the Kansas City Actors Theatre, I read the play to make sure I didn’t miss any lines like this phrase twister:
“ANNA: Have you taken a vow of arrogance?”
Want to call readers’ attention to your point? Surprise and delight your readers with twist of phrase.
Regardless of your reading technology, modeling the masters is one of the best ways to improve your writing every day. When you find a passage or phrase or word you wish you’d written, clip it, study and master the technique yourself.
The better your reading, the better your writing.
What’s in your clippings?
Anyway, on the topic of words and writing, I'd like to share a piece written by Amy Wylie of Wylie Communications. It's short and sweet and might be helpful in pumping up your writing a bit.
Kindle your creativity: 3 tactics to help you bolster your writing
Authors’ shining examples are out there, waiting to inspire...
I thought the thing I’d love most about my e-reader would be the extra mini-fridge-size space it leaves in my luggage for necessities like thick Marimekko sweaters and airport-size Fazer chocolate bars that I collect on my trips. It turns out that my favorite feature is “My clippings,” a tool that transforms my highlights and notes into text that I can transfer to my laptop.
After a couple of months of using my e-reader, I decided to review my clippings. What I found will help me — and, I hope, you — model the masters, or steal techniques from some of the year’s best writers to make your own writing more creative and compelling.
1. Use metaphor, not modifiers.
One problem with modifiers — thin, lean, straight — is that they don’t paint pictures in your readers’ heads. Instead describing your subject with adjectives and adverbs, engage your readers’ senses with analogy.
Meg Gardiner used this technique to describe a charismatic religious leader in her Edgar Award-winning mystery, China Lake: “Peter Wyoming didn’t shake hands with people; he hit them with his presence like a rock fired from a sling-shot. He was a human nail, lean and straight with brush-cut hair, and when I first saw him he was carrying a picket sign and enough rage to scorch the ground.”
Find yourself writing an adjective or adverb? Could you develop an analogy instead?
2. Coin a word.
Rebecca Goldstein is quite the neologist. In 36 Arguments for the Existence of God, she creates half-and-half words in this passage.
“Auerbach harbors such impatience for the glib literati—the ‘gliberati,’ as one of his own digerati had christened them—that Cass has wondered whether there might not be some personal history.”
Can’t find just the right word? Why not make one up?
3. Twist a phrase. To call attention to an idea, consider changing a word or two in a colloquialism to give it new meaning.
After seeing David Mamet’s Boston Marriage hilariously performed by the Kansas City Actors Theatre, I read the play to make sure I didn’t miss any lines like this phrase twister:
“ANNA: Have you taken a vow of arrogance?”
Want to call readers’ attention to your point? Surprise and delight your readers with twist of phrase.
Regardless of your reading technology, modeling the masters is one of the best ways to improve your writing every day. When you find a passage or phrase or word you wish you’d written, clip it, study and master the technique yourself.
The better your reading, the better your writing.
What’s in your clippings?
Friday, April 9, 2010
Wednesday, April 7, 2010
Blah blah blah brochure...
In the words of Ke$ha. And look at that, I remembered the dollar sign in her name! But enough about her...I want to spend some time on something far more interesting...BROCHURES.
Ha. If you're in the communications industry you'll understand what I mean...it seems every client, and often your coworkers, liken the word "brochure" to being the ultimate problem solver...the answer to every conundrum. Or at the very least, a really sticky bandaid.
You see, a lot of time and effort can go into a brochure...and usually this exceeds the proposed budget. And the worst part? No one reads the damn thing except the people who created it.
I'm not saying brochures should be shunned and never ever considered. All I'm saying is that it's worthwhile to consider other collateral options. Maybe you don't even need collateral at all! Maybe it's a contest you advertise through twitter instead. Maybe it's a calendar. Old school, I know...but how many houses or garages have you been in where a small business calendar hangs on the wall, boasting the company name and phone number day in and day out? That's certainly miles above the bottom of a recycling bin.
Right now I'm exploring options other than a brochure...have you ever seen something worthwhile that WASN'T a brochure? That you actually read? That actually stuck with you?
Bye Bye Bye Brochure. (N*Sync of course...notice I remembered the star. There is a star, right?)
I won't miss you too much...because I know in all liklihood I'll be seeing you again.
Ha. If you're in the communications industry you'll understand what I mean...it seems every client, and often your coworkers, liken the word "brochure" to being the ultimate problem solver...the answer to every conundrum. Or at the very least, a really sticky bandaid.
You see, a lot of time and effort can go into a brochure...and usually this exceeds the proposed budget. And the worst part? No one reads the damn thing except the people who created it.
I'm not saying brochures should be shunned and never ever considered. All I'm saying is that it's worthwhile to consider other collateral options. Maybe you don't even need collateral at all! Maybe it's a contest you advertise through twitter instead. Maybe it's a calendar. Old school, I know...but how many houses or garages have you been in where a small business calendar hangs on the wall, boasting the company name and phone number day in and day out? That's certainly miles above the bottom of a recycling bin.
Right now I'm exploring options other than a brochure...have you ever seen something worthwhile that WASN'T a brochure? That you actually read? That actually stuck with you?
Bye Bye Bye Brochure. (N*Sync of course...notice I remembered the star. There is a star, right?)
I won't miss you too much...because I know in all liklihood I'll be seeing you again.
Tuesday, April 6, 2010
Tweets or Twats?
I know this subject is being beaten to death as of late, but here goes anyway...I'm embarking on becoming a regular on twitter to spread the message of Alberta Conservation. My question is...do you use twitter? Do you love it? Is it merely a trend (as my husband would argue), or the beginning of a new era of advertising? I agree with the latter...and in the meantime, I'm going to do my best to meet new people and make the most of what twitter has to offer.
Check us out: @ConserveAlberta
Happy tweeting!
Check us out: @ConserveAlberta
Happy tweeting!
Weekends in point form.
Because I write full sentences at my day job ; )
This weekend:
This weekend:
- Hank & Vinnie (Jackshit dog...Trav's mom's) got chased by three coyotes! We were in the middle of field in the middle of nowhere...the wellfed coyotes were thisclose, nipping at Vinnie's little booty...whew! Haven't had my heart stop like that in a while.
- Trav and I checked out potential farmland to buy...our future dream house locale?
- We saw 100 white-tailed deer!
- I ate too many mini eggs
- I saw Hot Tub Time Machine...hehe
- I shopped at Save On and Planet Organic...finally bought a GIANT tub of coconut oil and it was on sale! Score.
- I made some progress on my teen jazz class...they're beginning to smile when they dance!
- I had a great catch-up with TareBear
Thursday, April 1, 2010
Neti-what?
My sinuses always bother me around this time of year. I'm recovering from a cold I've had for about a week, and now allergies are just around the corner. The only way I've been able to sleep this week is a few squirts of my crack, Dristan. Trust me, nasal spray addictions are the worst because when you do finally check yourself into rehab and go cold turkey, you feel the pain. Not being able to breathe is so uncomfortable...all you can think about all day long.
So after complaining about this on fb, and old aquaintance of mine suggested a neti-pot. I've heard of it a long time ago, maybe once...and now I'm curious. Any experiences using it? It looks really uncomfortable, but to think I'd be washing out my entire nasal cavity is rather exciting. It's like ear candling...I really want to try that too.
Sorry for the gross post. I hope you understand that my addiction to Dristan is taking over.
Here's a bit of what wiki had to say:
Neti pots flush out the nasal cavities by using gravity to draw the flow of saline. Historically, neti pots were used in yoga to assist in clearing the nasal passages, since controlled breathing plays a central role in yoga. The neti pot was introduced to the West approximately thirty years ago, and today many people in the West have taken up a modified type of Neti practice called Jala Neti (water neti) using a neti pot.
The use of a neti pot requires mixing up a saline solution (salt and water) that will be poured through the nasal passages. The neti pot used with a saline solution has been shown to be an effective treatment for hay fever, sinusitis, and other nasal conditions. A conference abstract presented in November 2009 indicated that frequent nasal irrigation led to higher rates of sinus infections - though short term use seemed to be effective.
So I'm thinking about it...is it hokey? Or is it a natural way to get some relief?
So after complaining about this on fb, and old aquaintance of mine suggested a neti-pot. I've heard of it a long time ago, maybe once...and now I'm curious. Any experiences using it? It looks really uncomfortable, but to think I'd be washing out my entire nasal cavity is rather exciting. It's like ear candling...I really want to try that too.
Sorry for the gross post. I hope you understand that my addiction to Dristan is taking over.
Here's a bit of what wiki had to say:
Neti pots flush out the nasal cavities by using gravity to draw the flow of saline. Historically, neti pots were used in yoga to assist in clearing the nasal passages, since controlled breathing plays a central role in yoga. The neti pot was introduced to the West approximately thirty years ago, and today many people in the West have taken up a modified type of Neti practice called Jala Neti (water neti) using a neti pot.
The use of a neti pot requires mixing up a saline solution (salt and water) that will be poured through the nasal passages. The neti pot used with a saline solution has been shown to be an effective treatment for hay fever, sinusitis, and other nasal conditions. A conference abstract presented in November 2009 indicated that frequent nasal irrigation led to higher rates of sinus infections - though short term use seemed to be effective.
So I'm thinking about it...is it hokey? Or is it a natural way to get some relief?
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