Monthly Archives: February 2014

8 Things Unhappy People Refuse to Admit

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Free to be Happy

“People are just as happy as they make up their minds to be.”
―Abraham Lincoln

Everyone experiences an unhappy mood on occasion, but there is a big difference between experiencing a temporary bout of unhappiness and living a habitually unhappy life. That’s what chronically unhappy people do. And although many of these people are afraid to admit it, a vast majority of their unhappiness stems from their own beliefs and behaviors.

Over the years, Angel and I have helped thousands of unhappy people rediscover their smiles, and, in the process, we’ve learned a lot about the negative beliefs and behaviors that typically hold them back. Even if you are generally a happy person, take a look at the list below. Many of the unhappy people we’ve worked with initially refused to admit that they carried these beliefs and behaviors, even when the evidence stacked against them was undeniable. See if any of these points are keeping you from experiencing greater amounts of joy.

1. They struggle with self-respect.
Decide this minute to never again beg anyone for the love, respect, and attention that you should be showing yourself. Be your own best friend. Trust your inner spirit and follow your instincts. Accept who you are completely, the good and the bad, and make changes in your life as YOU see fit – not because you think anyone else wants you to be different, but because you know it’s the right thing to do, for YOU.

Be the person you will be happy to live with for the duration of your life. Don’t rely on your significant other, or anyone else, for your happiness and self-worth. Know that our first and last love is always self-love, and that if you can’t love and respect yourself, no one else will be able to either.

2. They are self-conscious about what others think of them.
The minute you stop overwhelming your mind with caring about what everyone else thinks, and start doing what you feel in your heart is right, is the minute you will finally feel freedom and peace of mind. In fact, you can end half your troubles immediately by no longer permitting people to tell you what you want.

You have to put your life in your own hands. Others may be able hold your happiness hostage temporarily, but only you can do it permanently. (Angel and I discuss this in more detail in the “Self-Love” and “Happiness” chapters of 1,000 Little Things Happy, Successful People Do Differently.)

3. They are holding on to old grudges.
You will never find peace until you learn to finally let go of the hatred and hurt that lives in your heart. Life is far too short to be spent in nursing bitterness and registering wrongs. Grudges are for those who insist that they are owed something; forgiveness, on the other hand, is for those who are confident enough to stand on their own two legs and move on.

In order to move on, you must know why you felt the way you did, and why you no longer need to feel that way. It’s about accepting the past, letting it be, and pushing your spirit forward with good intentions. Nothing empowers your ability to heal and grow as much as your love and forgiveness.

4. The routines they follow imprison them.
Remember that the way you’ve always done it isn’t the only way. It’s unlikely that one of the things you’ll regret when you’re 70 is not having consumed enough beer in your 20s, or not having bought enough $6 lattes from Starbucks, or not having frequented the same night club for years. But the regret of missing out on opportunities is a real, toxic feeling.

The bottom line is that you’ve figured out drinking and going out. You’ve had enough lattes. It’s time to figure something else out. Every corner you turn or street you walk down has a new experience waiting for you. You just have to see the opportunity and be adventurous enough to run with it. (Read Eat, Pray, Love.)

5. There’s a lot they can’t control (even though they try).
Life is often unpredictable. Some of the great moments in your life won’t necessarily be the things you do; they’ll be things that happen to you. That doesn’t mean you can’t take action to affect the outcome of your life. You have to take action, and you will. But don’t forget that on any day, you can step out the front door and your whole life can change in an instant – for better or worse.

To an extent, the universe has a plan that’s always in motion. A butterfly flaps its wings and it starts to rain – it’s a scary thought, but it’s part of life’s cycle. All these little parts of the machine, constantly working – sometimes forcing you to struggle, and sometimes making sure you end up exactly in the right place at the right time.

6. They let their fears numb them from life’s goodness.
“Numbing” is any activity that you use to desensitize your feelings so that you don’t experience vulnerability or hurt. But by numbing yourself to vulnerability, you also numb yourself to love, belonging, empathy, creativity, adventure and all of life’s goodness.

Remember, every worthwhile venture in life – intimate love, friendship, a new business, etc. – is scary. These things are inherently risky. They are unsafe. These things aren’t for the faint of heart. They take courage. And most importantly, they can’t coexist with fear. When you open up to life’s greatest opportunities and joys it means you’re also giving life the opportunity to break your heart, but trusting that it won’t… that the risk is well worth the reward.

7. They are addicted to avoiding themselves in the present moment.
This is something we all struggle with sometimes. It’s also the root cause of nearly all of our unhappiness.

One of the hardest challenges we face in life is to simply live in our own skin – to just be right here, right now, regardless of where we are. Too often we needlessly distract ourselves with anything and everything: food, booze, shopping, television, tabloid news, online social networks, video games, cell phones, iPods, etc. – basically anything to keep us from being fully present in the current moment.

We use compulsive work, compulsive exercise, compulsive love affairs, and the like, to escape from ourselves and the realities of living. In fact, many of us will go to great lengths to avoid the feeling of being alone in an undistracted environment. So we succumb to hanging-out with just about anybody to avoid the feeling of solitude. For being alone means dealing with our true feelings: fear, anxiety, happiness, anger, joy, resentment, disappointment, anticipation, sadness, excitement, despair, and so on and so forth.

And it doesn’t really matter if our feelings are positive or negative – they are overwhelming and exhausting, and so we prefer to numb ourselves to them. The bottom line is that we are all addicted to avoiding ourselves. Acknowledging this addiction is the first step to healing it. So begin today by just noticing with curiosity, and without judgment, all of the ways in which you avoid being in your own skin, right here, right now, in this present moment we call life. (Read The Power of Now.)

8. The grass isn’t greener anywhere else.
If you feel anxious because you constantly feel like you’re missing out on something happening somewhere else, you’re not alone. We all feel this way sometimes – like the grass is greener somewhere else at this very moment. But let me assure you, you could run around trying to do everything, and travel around the world, and always stay connected, and work and party all night long without sleep, but you could never do it all. You will always be missing something, and thus it will always seem like something wonderful might be happening elsewhere.

So let it go, and realize you have everything right now. The best in life isn’t somewhere else; it’s right where you are, at this moment. Celebrate the perhaps not so insignificant fact that you are alive right now. This moment, and who you are, is absolutely perfect. Take a deep breath, smile, and notice the green grass under your own two feet.

Afterthoughts
Let me tell you a secret I’ve learned about happiness. Nobody is happy all of the time. It’s perfectly normal to experience considerable fluctuations in your level of happiness from day to day, month to month, and even year to year. In fact, according to a recent scientific study, overall levels of happiness decline from one’s teens until one’s 40s and then pick up again until they peak in one’s early 70s. So the chances are that your happiest days are yet to come. Hopefully that gives you something to smile about today.

by MARC CHERNOFF

Chocolate Triple-threat Cookies

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Prepare to abandon all restraint when you try one of these cookies, made with melted chocolate and chocolate chips in the batter and layered with a chocolate ganache filling.

Chocolate Triple Threat Cookies

Yield: Makes 16 sandwich cookies
Prep And Cook: 50 Minutes
Chill And Cool: 2 Hours, 30 Minutes

Ingredients

Cookies
10 ounce bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup plus 2 tbsp. sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups bittersweet chocolate chips
1 cup finely chopped toasted pecans

Ganache
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream

Preparation

1. Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.
2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.
3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.
4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don’t overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)
Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.
Note: Nutritional analysis is per sandwich cookie.

Note:
The cookies are most irresistible if they’re still soft after baking; test-bake one to judge how long they take in your oven.

SUNDAY REFLECTIONS

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Phillipians 8

Philippians 4:8

8 Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable— if anything is excellent or praiseworthy— think about such things. 9 Whatever you have learned or received or heard from me, or seen in me— put it into practice. And the God of peace will be with you.

Chocolate Amaretto Semifreddo

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Chocolate-amaretto semifreddo

Studded with dark cherries and toasted almonds, this creamy frozen dessert is a cinch to make. If you are entertaining, make it ahead of time and garnish last. #choclatefriendsofTenaciousM you’ll enjoy this dream treat!

Ingredients

1/3 cup amaretto
2 1/2 cups chilled Chocolate Crème Anglaise
1 1/2 cups whipping cream
1 cup finely chopped bittersweet or semisweet chocolate
3/4 cup raw slivered almonds, toasted (see Notes)
3/4 cup coarsely chopped sweet dark cherries (fresh or frozen)
Semisweet chocolate shavings (see Notes)

Preparation

1. Whisk amaretto into crème anglaise. In a cold bowl with an electric mixer on high speed, beat whipping cream until medium peaks form (they should hold their shape, but not be stiff). Gently fold in about a third of crème anglaise mixture until no white streaks remain. Fold in remaining crème anglaise until blended.
2. Line a 9- by 5-in. loaf pan (holds 8 cups) with plastic wrap, leaving overhang on all sides. Gently fold chopped chocolate, almonds, and cherries into crème anglaise mixture. Spoon into pan and cover with overhanging plastic wrap. Freeze until firm, at least 7 1/2 hours and up to 1 week.
3. To serve, invert dessert over a platter and remove pan and plastic wrap. Let stand 15 minutes at room temperature to soften. Smooth top and sides with a warm knife if needed. Garnish with shaved chocolate.

Note:
To toast almonds, spread on a baking sheet and bake at 350° until golden, about 10 minutes. To make shaved chocolate, run a vegetable peeler along an 8-oz. block of slightly chilled semisweet chocolate.

American Black History Month Celebration…WITH A PARISIAN TWIST

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The Supremes in Paris

The Supremes were the most commercially successful of Motown’s acts. They toured the world, becoming almost as popular as they were in the U.S. By 1965, they were international stars. You can watch a fun video of The Supremes (trying to avoid traffic) singing “Where Did Our Love Go?” in the streets of Paris (circa 1965) here.

By 1967, Berry Gordy renamed the group “Diana Ross & The Supremes” and in 1968, they went on a record-breaking European tour and taped a television special for France’s M6 that was solely for French audiences. Highlights included a rocking medley of their hits that opened the show. (There’s even a part of the interview when the girls tell the host their ages – only 23 years old at the time – and Ross responds to the host in French.)

Wikipedia/Youtube

Lupita Nyong’o is Fun & Edgy for Vogue Italia’s February 2014 Issue

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I absolutely love me some Lupita Nyong’o (Actress, “12 Years a Slave”)! Her ascent to the top of the sartorial sphere has been an amazing transition to watch. Check out her latest spread for the February issue of Vogue Italia, shot by Tony Munro. In it Nyong’o sizzles in some of Spring 2014′s hottest looks. And in case you’re not on the Lupi-train yet, maybe this fun and edgy editorial for Vogue Italia Magazine would convince you.

Showing her excited yet edgy side, Lupita has been featured in the issues’ February 2014 fashion editorial styled by Patti Wilson. If for some bizarre and very unlikely reason acting doesn’t pan out for Lupita, modeling is so her forté.

Lupita Nyong’o 1

Rachel Roy Fall 2014 RTW Collection

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Rachel Roy is a bad girl!! She marked on the 10th anniversary of her label, giving us more tailored styles and less of her usual relaxed pieces. Roy said, “I designed what I wanted and needed and what I thought would work.” I’m loving the way she mixed materials, with graphic prints and presented it with exquisite charm. So many amazing looks. Enjoy the collection!

Credit: Style Pantry
Rachel Roy Fall 2014_1Rachel Roy Fall 2014_2Rachel Roy Fall 2014_3Rachel Roy Fall 2014_4Rachel Roy Fall 2014_5Rachel Roy Fall 2014_6Rachel Roy Fall 2014_7Rachel Roy Fall 2014_9Rachel Roy Fall 2014_11Rachel Roy Fall 2014_12Rachel Roy Fall 2014_13Rachel Roy Fall 2014_14

Double Chocolate Lava Babies

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Delicious little chocolate volcano cakes ready to erupt with praline lava. Better served warm. Enjoy them this weekend with espresso!

Prep: 15 mins
Cook Time: 15 mins

Double Chocolate Lava Babies

Ingredients
1/2-3/4 cup pecans
2 tablespoons canola oil or plain yogurt
1/2 cup caramel ice cream topping
1/2 cup whipping cream
1 (20 ounce) package double chocolate brownie mix
3/4 cup water
3 eggs
6-12 pecans (for decoration)

Instructions
Preheat oven to 400. Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.

Remove and toast pecan halves. Remove and set aside. Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.

Prepare Brownie Mix as indicated for cake-like brownies.
Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.) Bake 10 minutes only.

Meanwhile prepare Praline Sauce.
In a heavy saucepan over LOW-heat caramel ice cream topping. Stir in whipping cream. Cook about 1-3 minutes stirring constantly. Add chopped pecans and blend.

Remove brownies from oven. Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
Return cakes to oven.

Bake 5-8 minutes more or until cakes feel firm at edges. Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce. If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.

Split cakes partially open; spoon warm Praline Sauce on top. Top with sweetened whipped cream and pecan halves. Serve immediately.

Chocolate & Salted Caramel Pecan Pie

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Hello all! I had to reach in my bag for something decadent today. #chocolatefriendsofTenaciousM keep it real! A cross between a fudge pie and pecan pie, this is all the more visually stunning if you arrange the pecans from the center in a spiral pattern. I really enjoy entertaining as an art form. The extra details are always key!

Salted Chocolate Pecan Piesalted chocolate caramel pecan pie 2

Yield: Makes 8 servings
Total: 1 Hour, 20 Minutes

Ingredients

Chocolate Filling
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell

Salted Caramel Topping
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt

Preparation

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

The Chi-Lites – Over The Hump Old School Sound Check

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Happy Thursday! For those of you who have never heard the Chi-Lites, enjoy! For those of you who have, here’s to reminiscing…

In the late 1950s, the Chanteurs (Record, Robert Squirrel Lester, and Clarence Johnson) teamed up with Marshall Thompson and Creadel “Red” Jones of the Desideros to form the Hi-lites. Wishing to add a tribute to their home town of Chicago, they changed their name to “Marshall and the Chi-Lites” in 1964. Johnson left later that year, and their name was subsequently shortened to The Chi-Lites.

Record was the group’s primary songwriter, though he frequently collaborated with others, such as Barbara Acklin. Their major hits came in 1971 and 1972, “Have You Seen Her” and “Oh Girl”, the latter a #1 single on the Billboard Hot 100 on 27 May 1972. Other transatlantic chart hits followed, although the output became more fragmented as the group’s personnel came and went. Bass singer Jones left in 1973, and was replaced in quick succession by Stanley Anderson, Willie Kensey, and then Doc Roberson. Shortly thereafter, Eugene Record left, and David Scott and Danny Johnson entered. More personnel changes ensued, when Johnson was replaced by Vandy Hampton in 1977. The Chi-lites cut some tracks for the Inphasion label in 1979, that appeared on an obscure album for the Excello label. Credit: Wikipedia