Another Year of Coloring outside the Lines-Successfully

My Head—Plagued by My Own Creativity

I have spoken a great deal about artistry and creativity in many of my past blogs, as this topic is typically heavy on my mind and in my work.  I have noted how it took me years to understand that I am an artist and how despite years of not producing an “art form” that was deemed art by society; I had been producing art for my lifetime.  My creativity has always been spectacular and many have noticed the unusual mental patterns that allow me to get to this place. No doubt this is one of my most powerful possessions; it is also to a large extent my biggest challenge to understanding reality.

Creativity for many can be both a curse and a blessing, it in many ways shackles you into a life that you cannot escape from.  People who are not extremely creative can have bats of creativity and go back to life without it.  People who erupt creativity cannot stop and this can be difficult to deal with.  But with the right attention and channeling it can be a pretty amazing ride through life.  I ponder the creative this month as I not only turn 39 but also am experiencing much more in my life where my creative artistry is put into the public eye for the first time, drawing scrutiny and questions, as well as certainly some admiration.  I was asked recently  on several occasions “how did I become creative?  And “where does my creativity come from?” To be honest I never asked this question to myself before and hadn’t really an answer for anyone that I had put thought into.

So I pondered the question.  And realized my head is the location, my mind where my creativity comes from.  There are of course several opinions on where creativity comes from, including legends and myths that it is some kind of force of nature or supernatural spirit that comes and goes in all of us.  There are those who link creativity to depression and say that little synapses in the brain during depressive states help creativity bloom. And then there are those that link it to lack of fear. And then there are those that say real creativity is for the “crazy”.  I think for me it is a bit of all of the opinions in a sense.  I think creativity is a way of looking at the world and I am sure that our brains have much to do with it.  Some of the creative brains could be what you call super smart, others, perhaps screwed up, and others perhaps blocked or effective by physiological stuff.  In any regards, it’s all how we perceive life I think and see things in general that causes creativity. Our minds control the experience and thus create the creativity.   I am positive that we all possess the ability to be extremely creative and I think that some of us have been given circumstances that allow for it to be a constant.

I want to focus of course on those that are plagued by their own creativity, shackled by it in a way.  Not to say these are miserable people at all, these are people who just can’t turn it off and thus are in constant need to deal with it so as they don’t end up miserable.  I think this is me, I know it is me.  I think for creative types it is not about the outcome of the result but it is about the process, the mental process I think is the key to it.  There is somewhat of a lack of care in regards to judgment that takes place in this process that allows complete freedom of the brain to work without its rigid confinements, which gives an opening for true creativity, which is essentially something brand new.  The creative minds are people who like to be challenged and I think have brains that are often dulled and numbed by the mundane.  For the truly creative types, the ones that can’t stop, the process is in constant motion.  Nothing is simple and that is the true problem for the creative head of many and the challenge, to just stop and have simplicity in the head.  This is my greatest challenge in life lately, the need to trun my brain off to not have to be creative.

I was asked recently by a friend at my birthday party…”are you happy tonight?”  Instead of answering yes or no, I began to analyze etc.  He looked at me like I was a freak and he said, “it is a simple question.” I realized (with embarrassment) that is was a simple question and that I am so connected to my creative part of my brain, I can seldom quickly reach the spot of simplicity that I need to in order to connect with others, which I want to do.  The answer I want to give was similar to the expression of a Van Gough painting, but in reality the answer should have been a feeling, simple to understand and state with clarity.

Now I am not saying that the mind of the creative is totally tormented and their/my life sucks!  Very much the contrary, with the exception that I think it can be isolating frequently throughout life, for the young and the old creative minds. I could not imagine a life without this creative mind, it has given me more opportunity and growth (feeding the mind even more) that most could never imagine.

Ok back to the real question….. Where does my creativity come from?

Instinct-Trust

One of the first and most profound things I remember feeling as a child was trust in myself.  I am sure there are some aspects of this that have much to do with my crazy childhood and lack of adult support system and probably love, but this feeling has been present in all my creativity up until today.  An inherent instinct in what to do, how to do it, how to think and a trust in myself in making it all come to be.

Childhood & Children

Children that come from broken homes with lack of love and all kinds of other problems are left somewhat to tend to themselves.  Not a terrific way to be raised but not a whole lot of choice around it.  I used my childhood to build my imagination and creativity for sure.  I spent a great deal of time with myself and my animals, playing and making up games and enjoying life, with minimal input or concern from anyone.  My childhood creativity was intense and overwhelming for many.  My brothers and I got really good at creative teamwork and had countless ideas for our entertainment, much of which was completely unorthodox.  I specifically remember as a child not wanting to emulate the “nay sayers” and asshole adults that were in my life and chose build skills and thinking patterns that were different than their viewpoints.

Furthermore, observing children and their thinking patterns is a large inspiration for my current creativity.  It helps me remember when I was a child before I was tainted by society.  It helps me look at things differently.  I am lucky enough to have 6 little kids in my life, my brother’s children as well as the countless children crossing my path in the cooking classes.  This vantage point is priceless for creativity.  I learn a great deal from children in general and part of me knows that I have learned even more by not having my own.

Examples of Other Creatives

There were not many of these examples for sure in my life as child.  There were a few and I think my father is the best example of this. But today I find a valuable tool for inspiring creativity to be other creative people.  There is no mistake when you meet another creative soul, soul to soul, it has one of the most powerful energy pulls one can feel when meeting a new person, for me this energy is invigorating beyond belief and can fuel some of my most creative brainwork.  Creative synergy is both powerful and helps with isolation and loneliness issues.  The “creative club” is one of the best clubs to be a part of.

Playfulness-Imagination-Dreaming

This is probably for me the largest contributor to my creativity but I have come to find out is the most dangerous one.  Imagination and dreaming can often warp the understanding of true reality, which I think I have a big problem with at times.  But, as far as creative juices flowing, this playfulness and imagination are pivotal.  First, being able to actually still play as an adult is crucial; more people need to understand this.  To play in conversation, to play in reality, to play in the kitchen, play, play play.  Second, a vivid imagination & dreaming are needed for exceptional boost to creativity.  I have had a vivid imagination since childhood and have kept it to myself most of my life. Somewhat embarrassed by the fact in a way (which I am sure hinders creativity.) I day dream a lot and I daydream about a lot of stupid shit, but all of it inspires my and as long as I can keep reality alive (actual reality) I should be okay.

Places

There is nothing that can give my creativity more longevity than visiting new and amazing places and actually seeing creativity first hand in the simple act of life.  As a child living in Central America I first witnessed this power and it will forever be the one thing that gives me continuous energy to draw from.  Ever since I have been both attracted to visiting other places but most importantly what I see when I visit is creative energy and the power of place to be creative.  I have learned to witness this in my own back yard as well, which took me a long time. It is easy to see creative vibrancy in Peru in the Andes but I can also see it now at Wal-Mart in Missouri, which for me speaks profoundly.

Colors, Shapes & Textures

I am inspired by all “things” and I take “things” very seriously.   When we take notice of the colors, shapes and textures of the things around us, we draw inspiration off them.  I myself do this on a much more subliminal level than most.  Which basically means my mind is constantly taking notice and absorbing the details of everything around me in which to later draw inspiration from.  I have even been known to draw inspiration from these details years later, not even really understanding that process.  Colors are a big portion of my creative expression and sometimes even the lack there of or the detailing of one.  For instance I don’t dress colorfuly yet I typically have one noticeably mark of color on me and many would not notice if asked yet would describe me as colorful.  My food tends to be very colorful, vibrant, and filled with texture. I choose color carefully and am inspired by nature using color carefully.  Shapes are important to me in my creativity and I draw much inspiration not from the shapes themselves but from the meaning of choosing shapes.  For example what shape you choose to cut a vegetable in a dish is an amazing creative expression.  Shapes for me send clear cut messages to at to my creativity and their importance is high.  Texture is one of those things that seems unimportant when we brush over the topic, yet I think all of us can relate to how important texture is not only in general but in the creative expression category as well.  I think one of my favorite feelings of texture that stimulates creative expression is one of freshly shaven legs on freshly laundered sheets, that texture that is felt when lying in bed, rolling through the sheets is soft and silky and induces a sense of comfort that for me can lead to boundless dream and imaginative ideas in my sleep.  Or the texture of a soup or a well made noodle, all memorable though evoking textures. Texture is found in all the creative processes and we don’t even know it.  For instance, typing this blog, my key board that I am typing on now ( my lap top) is smooth and free flowing and the texture feels good, allowing me to flow in a very different manner than from my desk top.  I would say that my writing on my lap top is less controlled and looser and certainly less grammatically correct than on my desk top which has a firmer, more precise texture and therefore I think makes me think more about what my fingers are typing.  In the end colors, shapes and textures are pivotal to my creativity and they come in multiple formats all useful and all evoking creativity through feeling.

Passion & Feeling

Certainly one of the most creative producing things in life is passion and feelings.  I take this almost too far as I am an extremely feeling person. There are several different types of thinking when it comes to people who feel to much and without getting into the psychology of it all I will say that by feeling things deeply when can gain a large amount of creative inspiration. All of the feelings qualify as part of this, love, hate, joy, nirvana, jealousy and all the rest,  When we feel emotions deeply, we can create our art more profoundly.  Now I have had my issues with this as feeling things too profoundly is not the best for our daily lives in general, however we know that is certainly can contribute to great art.  Balance is key in absorbing creativity from passion and feeling.

Foods & Flavors

Maybe it’s the foodie in me and maybe not, but either way I draw massive amounts of creative inspiration from flavors and food that I eat.  Food for me evokes everything that I have listed and more.  And it is not just in my food world that I draw inspiration in creativity from food.  A lot of my creative thinking in business and relationships sprouts from my relationship with food and its provocative creative expression it induces in me.  Food has often provided me with creative expression to feel love more profoundly.  Flavors have made me feel anger more profusely and in general food and flavors evoke creativity from within.

Fear

Perhaps the oddest and trickiest of all the creative muses I have.  Fear, fear is the one I have tried to hide from but is the one I cannot escape and therefore embrace.   Fear and my fighting of letting fear control me has allowed me more thought process time that has enabled me to be more creative.  My failure to allow fear to rule and guide my life has pushed me to fight it and thus allowed me to think differently, less safe and more creative.  My actions are more creative because of my inability to let fear be my leader, despite its power.  Fear and the understanding and acceptance of fear and what it means gives creative expression major challenges which essentially leads to greater creativity.

Another Year of Coloring Outside the Lines—Successfully

Sorrel, Go Ahead Color with It!

Sorrel is perhaps one of the most overlooked of all the fresh herbs and the one I look forward to most each and every spring.  If you travel often to Europe you see this herb often in the springtime, especially in many of the northern European countries like Holland, Sweden, Norway and I think that is where I first discovered sorrel in a new, sweeter light.  Part of my “shtick” is taking what we know or think we know about fresh herbs and chucking it to the side so we can get to a place that is not tainted or confined by history or rules about food.  Modern cooking and pairing requires a certain creativity that is born from the world getting smaller and smaller before our eyes.  So we need to look at sorrel in that same way and forget about sorrel soup, which I don’t believe is really all that exciting not creative. So forget all the nonsense about removing the stems and making life difficult, sorrel is simple to use and I am not saying we shouldn’t cook with it, I do love it in certain dishes, I just think when something is that vibrant and fresh, why cook that freshness out of it!

First lets talk about the tasting notes of sorrel, yes tasting notes of herbs, very important in cooking with herbs to truly understand what they taste like and I discovered the tasting notes through my work with children in our herb classes and we literally taste the raw herbs and a child pallet and how they express flavor is quite magical! (Sorrel is the favorite herb among children to taste raw.) Ok back on track.  Tasting notes of sorrel, its lemony above all, but with a zest kind of flavor so it’s somewhat sour but also a tad bitter.  It also has a sweet under laying grassy type flavor, somewhat parsley like.  It has a fresh and vibrant taste above all. Some say the flavor resembles kiwi a bit.   A bitter and sour  bite on the tongue at first that leaves a soft sweet grassy flavor on the end. It is a perfectly refreshing herb for spring which is why I find it to be way more practical using it raw and fresh than cooked.   It is difficult to maintain its vibrant green color when cooked or heated and therefore can turn and ugly brown color which is uninviting.  So what we can do with fresh sorrel that is both fresh and springy and still simple like we like?  Here are some of my favorite recipes and creative concoctions as well as a few from my friends that were inspired by my love of sorrel and my pushing it on them this spring.

Sorrel & Lemon Soda Pop

Nissa Pierson, Ger-Nis Culinary & Herb Center

One of the all time favorite recipes for sorrel at Ger-Nis.  Children and adults alike love this refreshing drink that is bright green and exudes springs freshness.

Spring Pea Radish & Sorrel Salad

Nissa Pierson, Ger-Nis Culinary & Herb Center

This recipes is one of my all time favorites and is like the best of spring in one big bowl.  Using sorrel leaves s the greens in this salad gives it an even fresher grassier tastes that pairs perfectly with the zest radishes and sweet peas.

Herbal “Sorrel” Zaquiri

Zachary Sharaga, Louis 649

Zachary had never hear of sorrel before, but when he needed an herb to work with for the cocktail competition for Ger-Nis’ Herbalicious Birthday Bash, I recommended sorrel, one of my favorite herbs. After a few simple pointers on how to use it and keep the color bright green, he came up with this winning (yes this was the herbalicous contest winner!) recipe for an “herbalized” classic daiquiri.

Sorrel & Kiwi Granita

Rafael Hasid, Miriam and Wolf & Deer

In the same cocktail completion my dear friend Rafi was using kiwi, dandelion and mint and because of all the experimentation that was happening during the many testing’s and creative process parties we had a sweet concoction was born.  The pairing is exceptional and was born out of a pure creative accident!

A few other ideas for sorrel………..

Fresh Sorrel Cream Sauce-The best way to prepare a fresh sorrel sauce that keeps the sauce green is to make the sauce first and then when cool add the leaves and blend and then reheat before serving.  For example I like to sauté shallots in butter and add some salt and pepper and half and half and a little lemon.  Then I let that cool and blend in fresh sorrel leaves and get a nice bright green color.  Then I warm it and serve it on potatoes or salmon.

Spring Sorrel Oil-Blend fresh sorrel leaves with olive oil and strain for a bright lemony fresh oil perfect for fish or potatoes or spring salads.

Sorrel Pesto-A perfect pesto for grilled fish or vegetables make it the same way you would basil pesto but use sorrel leaves instead.

Another Year of Coloring Outside the Lines—Successfully

Katie Sokoler-Color Me Katie

www.colormekatieblogspot.com

This is the second time in the history of my blogs that I am featuring a non food recipe for my What My Friends are Cooking section.  On both occasions I have made exceptions for remarkably creative women who inspire me and motivate me more than words can describe. Their recipes are simply for creativity.  The real essence of my blog  is not food but, Sustenance….which at its core, is something that gives us strength and nourishment.  Katie Sokolor, also known as Color Me Katie, offers the perfect recipe for this as she feeds people a special sustenance through her creative genius.  She is somewhat of a magical enigma really and I have never before seen or experienced anyone like her and I find her to be one of those people who you know touches everyone she encounters as she breathes creativity into their blood by her inspiring work and her massively exotic  and magical creative energy she exudes in her  physical presence.

This sweet, almost fairy like creature is a person you must know and her work must be a part of your life, it is really that simple.  I first came to know Katie while looking for a photographer a few years back.  We use quite a few photographers, most of which are food photographers or photographers who have been practicing food photography or aim to be food photographers.  Katie was not a food photographer, but when I viewed her work I knew she would be perfect for the food world and especially my food world.  Her ability to “color outside the lines” and see things that the average food photographer can’t see let alone photograph on a plate or in a glass.  She sees things  in a way that the others hadn’t thought of  and she has truly been exhilarating  for me to witness as well as prideful for me to be a part of working with her.  What I saw most profoundly in the work that Katie did for us specifically was the vibrancy and energy she captured in the people and the colors.  Color Me Katie had a way of extracting all vibrancy from her subjects as a chef would from a tomato in his or her dish.  Her energy gives a special life to her art. And her subjects whatever they may be come to life. Katie, still art has nothing still about it.

So of course for our Herbalicious Birthday Bash this year, there was no real thought of who we wanted to document this special day.  And just when I thought I couldn’t be more in love with Katie and her vibrancy and creativity, WHAM, it happened.  First I should state that I haven’t even seen the pictures that Katie took on this magical night, so my awe is of the experience all of the party goers had with this magical fairy, myself included!

She arrived in what some would say costume, but for Katie those were simply her clothes.  Black Sequin shorts, black tights,  a white ruffle shirt and suspenders and a lovely bow in her hair, as is pretty customary for Katie.  Her amazingly large smile and laugh glided around the room, evoking happiness and smiles from all.  Her vivaciousness and detailed attention to all patrons of the party mesmerized all of us. The positive energy was easy for Katie to absorb through her lens.  There is an exceptional quality about a photographer who can not only make a room light up but exude the happiness you want all your guests to exude on an event like this.

The amount of endearing fans she gathered that night made me smile and take a deeper notice into her magical creativity she possesses.  She truly was one of the reasons the party was a success.  There is no doubt in my mind that the photos will all capture the true and real happiness that was present on that unforgettable epic night of April 10^th, 2012.

I don’t get to see Katie much but am touched and moved by her exponentially each time I do or each time I run across her on facebook or her blog or in a magazine.  I have learned a lot from her creatively and she will continue to inspire me and my own creativity and push my own limits of color and vibrancy in all I do.

If you do not know Katie, you are missing out!

www.colormekatieblogspot.com

]]> http://nissa.ger-nis.com/2012/04/19/happy-birthday-to-me-6/feed/ 0 http://nissa.ger-nis.com/2012/04/19/happy-birthday-to-me-5/ http://nissa.ger-nis.com/2012/04/19/happy-birthday-to-me-5/#comments Thu, 19 Apr 2012 12:22:14 +0000 nissa http://nissa.ger-nis.com/?p=1727 herbacious as always……

Another Year of Coloring Outside the Lines—Successfully

Discovering Creativity, In a Bar, in the City-Louis 649

www.Louis649.com

There is a running joke that I travel out of the country more than into Manhattan.  This is partially because work has been constantly pulling me out of the country and partially because I tend to stay in Brooklyn where I feel I am more often satisfied by their consistency in everything I want and need in either a restaurant or a bar.  Now take in mind at 39 years of age going to a bar has turned into something a little different than when I was 29.  The need for an excuse to go to a bar at 29 was nonexistent, we just went and we didn’t particularly care who was there, what we drank or what the ambiance was, drinking at 29 was simple. At 39 I put a little more stake in where I go and more importantly what I drink and in what ambiance.  There have been too many times I have been disappointed in jaunts in the city.  As a busy person I have little time to waste and take my free time seriously and like to be insured a good time, especially while drinking and eating.  I am less adventurous in my home city about trying new places, especially in Manhattan. When one has to journey by cab or subway in the middle of the night, half in the bag, it is important that they can say that they had a good time.  For me more often than not I leave the city disappointed, the scene, the energy, the cocktails,  and the crowds all seem to place a very distant second to the amazing feed lots and wateringholes we have in Brooklyn.  So on a recent journey all the way into Manhattan; deep into Alphabet City I discovered a gem by pure accident really.  Louis 649.

With its history of live jazz, housing some of NYC’s best jazz musicians and its artisanal spirit, I immediately felt like Louis 649 was my kind of drinking hole and the kind of place that us Brooklynites would expect to find in our own backyard. It is cozy and quaint, which is  a compliment and not  just a polite way of saying it’s small.  It boasts a casual environment with high end premium  libations, which I have come to have a great taste for with age. It is the perfect size for mingling alongside what appears to be like-minded folks and with its economical prices, it makes good sense on the pocket book, which is a bonus. They offer some of the most creative artisanal spirits made throughout the country and I am a big fan of these artisanal spirits makers and an even bigger fan of those who support them, especially when it is easy and cheap not to. A well selected offering of liquor, wine and beer is a must for me.   This is the kind of artisanal “spirit” we find every day in Brooklyn, which is just another reason I was impressed. I felt at home instantly.

Since I am a big fan and proponent of education and specifically educating in unique and almost subliminal ways, I was pleased have my first experience be on one of their infamous Tuesday Night Tastings. The Tuesday Night Tastings have apparently been a big draw for years and have outlasted even the amazing live jazz, which had to become less regular because of noise complaints from the neighborhood.  Tuesday Night Tastings are one of the only places in the whole damn city, where you can get a free tasting of some of the most highly coveted spirits on the market today, as well as receive a lecture and Q & A session with the folks behind each of the brands featured in the tastings.  Tuesday Night Tastings start at 8PM each and every Tuesday and in my opinion is one of the most happening places to be in terms of multifunctional fun.  Where else can you surround yourself with good folks, taste amazing premium spirits and receive top notch education all for free?

They also have an amazing menu despite the fact that they have no real kitchen.  The feature some of the city’s top artisanal food makers, such as Saxelby Cheese and Ricks Picks.  It’s really a perfect place to have a few drinks and a bite and learn a thing or two about the spirits world!  Great staff an pretty place!

**Since this was written we had the Ger-Nis’ Herbalicious Birthday Bash at Louis 649, on one of their Tuesday Night Tasting’s.  The owner Zachary Sharaga, allowed me to take a wild idea (coloring outside the lines) of bringing all our Brooklyn buddies into the city with us, including our jazz friends.  We featured tastings of New York Distilling Company & Brooklyn Hemispherical Bitters and five top mixologists donated herbalicious cocktail recipes for a contest, which inevitably Mr. Sharaga won with his, “ Herbal Zaiquiri”. The Dan Aran trio softened the air with their sweet music and our friends and fans were there to wish us a well on our night.  One Girl Cookies, Underground Eats and Jacobs Farm gave out amazing treats for the event.  The night was an amazing good time, everyone had fun and we cannot thank Mr. Sharaga enough for his beautiful hospitality and willingness to let us “color outside the lines”.

Check them out on facebook & twitter!

]]> http://nissa.ger-nis.com/2012/04/19/happy-birthday-to-me-5/feed/ 0 http://nissa.ger-nis.com/2012/04/19/happy-birthday-to-me-4/ http://nissa.ger-nis.com/2012/04/19/happy-birthday-to-me-4/#comments Thu, 19 Apr 2012 12:03:43 +0000 nissa http://nissa.ger-nis.com/?p=1724 herbacious as always……

Another Year of Coloring Outside the Lines—Successfully

I Like Holes with Cheese Around It

I feel blessed and lucky that all of the offspring of my brothers are extremely creative in both their thinking and their art.  As I said in the welcome section , creativity is something we are not born with but it is produced and nurtured both by the people and places in our lives and the experiences we have.  All of us are capable of being creative and children typically have this capability with greater ease, especially if the nourishment for it is there.

When thinking about coloring outside the lines and what I wanted my feature in the Kids in the Kitchen section to be about, I immediately thought of one of the most creative and genius statements I had ever heard coming from anyone.  My niece Svea is exceptionally creative,  I often see bits of me in her, her anger, her manipulations, her mean streak, but I also see the way her mind wraps around things in the most genius way.  I can see how she maneuvers through the world with quick and creative forethought and how she tries to make things happen with that thought process.  She is a girl who needs to be moving and active and creative at all times and I love that about her.  She is a creative force that I am inspired from and learn from daily.  I continue to strive to do good things for myself in life but also as I have said before, being a good example for my nieces and nephews is  a duty I take very seriously. I cannot imagine  what it is like to have a child of my own, as the amount of responsibility and love I feel for the ones that are not mine is unbelievable.  This little Svea one of the many creative children in my life can color outside the lines like it is no bodies business.

One day apparently Svea who was eating a slice of Swiss cheese told her mother:  “I love holes with cheese around it” This statement continues to amaze me with the sheer creativity and genius.  A way of looking at things that is new and fresh, pure creative thought.  This statement inspires me time and time again and I will never forget it or what that says about her amazing viewpoint.

Another Year of Coloring Outside the Lines-Successfully

Being comfortable in your own skin is a tough feat, especially with the daily pressures in this modern world.  I find birthdays to be both exciting and inspiring and always feel that they provide the opportunity to think about where we have come and where we are seeking to go.  This year, I have found myself contemplating my “differentness” yet again, but with much more appreciation of the topic than ever before. I’m still fearful of being outed as a “weirdo” but have much more ownership over this and a great deal more acceptance of myself than ever before.  As I devote my annual time to this introspection, I discover new appreciations of myself, both in what I have been through and what I choose for my future.  As we grow older we should inevitably become more comfortable in not only our own skin, but in our own energies and souls, if you will.  I think I am on that path and this year especially has been one of profound growth for me in this “comfortability” with my differentness and with myself in general.

My life has been one of constant motion as well as a lot and discovery—which is an understatement actually.  One could say that it is hard to be rooted with this partially forced and partially chosen lifestyle of moving around, and one could be partially correct I suppose.  It can be hard to find sincere support groups with a mobile lifestyle that doesn’t always allow you to be deeply rooted in your community for a good length of time.  We need support groups that are physically present in our lives and I’m beginning to understand this more and more.  Many of my closest friends and family live far away and this is the first year I celebrated my birthday without any of them present. There are not many people who have known me since I was a child that are around today or still incontact with; this is the reality of my childhood that I accept fully. But I will say that to know me as a little girl is not all that different than to know me today.  When I take time to remember this I appreciate my “differentness” on a much greater level. I remember as a kindergartener coloring outside the lines frequently in school and how many people (mainly authority figures such as teachers, parents, etc.) made a stink about this.  I even have a strong memory of the topic being covered in a parent teacher conference (at five years old-c’mon!).  I remember when asked by both my teacher and my parents why I was coloring outside the lines, with an obvious lack of concern or will to follow the “rule” of coloring inside the lines, and I replied, “ I don’t understand why I have to color in the lines” and “the rule doesn’t make sense to me”.  As my father can contest, I never, ever accepted “because I said so” from adults.  There was never any real attempt to explain to me why coloring within the lines was so important, who invented the rule, or what it represented, and certainly I am more than aware that the behavior was partly fueled by rebellion, but I was too young to understand rebellion as I do today.  The commonality I distinctly feel in my bones between that time as a five year old and now a 39 year old, is that coloring outside the lines is just who I was and am. I was as comfortable then with that notion as I am today. There is an inherent instinctual need for me to simply be me, and that typically places me outside the lines and outside the circles where many people that I know stay neatly tucked comfortably inside of.  It’s hard to intermingle in these circles deeply when you are an “outside the lines” type.

This way of being an “outside the lines” person, adventurous, inquisitive, different and essentially not fearing fear (despite feeling it profusely), is not without its challenges. I don’t believe it was a conscious choice to be who I am and I do believe that I rarely allowed myself to fight the natural tendency I had to be uniquely me.  This was not easy, especially as a little girl when many of the adults in my life should have done more to support me.  Coloring outside the lines as a five year old was when I first learned that being this way, true to one’s self and one’s own uniqueness, can be both lonely and isolating.  Certainly as I grew into a woman it was also challenging and I can honestly say I was often scared of being me – afraid that others wouldn’t like me, afraid men wouldn’t want to be with me, afraid my friends would grow tired of my weirdness, and that most would not understand my mind patterns and way of thinking - but I rarely let this fear control me.  I will admit I spent more time being lonely during my late 20’s and early 30’s, despite this being a time in my life I was meeting people from all over the world and getting to travel to amazing places.  I believe this was the case for a few reasons, one of which was that I was discovering new skills and learning new things, developing a prestigious career in a male-dominated industry which can breed insecurities like bunnies in just about anyone.  I have eventually come to learn that male-dominated worlds are like that, they prey off a woman’s innate sense of questioning and contemplation which makes them incredibly adaptable, but it also makes them incredibly susceptible to insecurity. I was no different with the exception of not letting my fear guide my path (at least not more than a few times in life).  Even in the business world I was thought to be “a rarity”, an unusual addition to the industry and was certainly known for coloring outside the lines, and sometimes it was appreciated while other times it was scrutinized.  My loneliness and isolation is felt less and less the older and more rooted in myself I become.

As the years have passed and birthdays come and go, I find more and more comfort in my own skin. When we are young, it is instinctual and when we are old it is wisdom. I still color outside the lines and am proud of that fact, but I am learning to understand that there are times when coloring inside the lines is needed, when compromise is necessary without sacrificing oneself, another part of both wisdom and comfort in one’s skin.  I’m also aware that I need to place even more attention on learning this balance, especially if I want to form solid and lasting relationships with others, which I do.

As I move into another part of my life, a new year and a new career, I feel blessed; blessed to have 39 years under my skin of being uniquely me and having the wisdom to learn from the process.  What I crave today for myself is very different than what I craved in the last ten years of life.  In some ways, I feel like I am moving in a circle and heading back to the little creative girl who was innately and instinctually me, only wiser.  Coloring outside the lines is who I am and I think my latest work is a reflection of this fact.   My cooking for instance  has recently come full circle, back to its place of being outside the lines, but the brief period it spent inside the lines taught me fundamentals I needed in order to capture greater depth and flavor.   I feel that my life and my cooking are typically in sync and on the same page.  So Happy Birthday to me, I am content with my unique self and my 39 years of coloring outside the lines. I encourage others to turn to their creative sides and challenge themselves.

Here is to another year of adventure, learning, and growth.

I believe fully I am still deep down a little child with lots to learn and lots to experience.  I hope that I never lose the natural curiosity and openness of that little Nissa who just wanted to know why we must color inside the lines……to this day I still don’t have an answer and to this day I color outside the lines!

Another Year of Coloring Outside the Lines—Successfully

An Herbal “Lunch At Ger-Nis”

Menu

Sorrel & Lemon Soda Pop
Ginger-Mint Black Iced Tea
Spring  Radishes with Chervil Butter & Herbal Citrus Salts
Asparagus & Mint Zepole/Ramp & Mint Zepole and  Chili Mint Honey
Spring Herb & Pea , Garlic &  Edible Flower Croutons and Lemon Bitters
Red Dandelion Greens ,Goat Cheese & Mint Beet Ravioli, Orange Shallot Butter
Herbal Pink Peppercorn  Pavlovas, Rhubarb Rosemary Ice Cream, Lavender Beet Syrup

“You may have just out done Dan Barber with that dessert”

-A Lunch at Ger-Nis Guest

I am not a chef and have never been one, never wanted to be, and do not think I ever will; want to be or be. But, I do crave the ability to showcase my creativity (coloring outside the lines) to people in this style of setting and am always looking for unique and new ways to demonstrate my creative culinary chops.  On Friday April the 13^th,  just a few days after my birthday, I was given such an opportunity by none other than our new office mates; Kitchensurfing.  In honor of our “Herbalicous Birthday month at Ger-Nis I decided to host an Herbal Lunch at Ger-Nis, also brining attention to the daily lunch antics we have named accordingly.  As usual I take an opportunity like this and decide to go outside my comfort zone, challenging myself and my creativity and creating something new and special, based on all that I have learned and seen.  Most people would probably play it safe, especially when cooking live for 20 people is not what you do on a daily basis, but I reveled in the idea of challenging myself to see what I was really made of, both in terms of execution and creativity.  So of course I decided to make the menu fiercely herbal.  The idea behind that being to both cause the people to doubt that it could work and demonstrate how a plethora of herb usage in a 4 course menu  can be pretty spectacular.

I often tell students in my classes, cooking, like most things in life (outside relationships) is logical and if we approach cooking in this logical fashion it can be quite simple.  Using our mind in cooking is important especially during the execution process.  So the first thing that I needed to do was think about a menu that would be executable in terms of costs, prep, labor, ingredients and still deliver the message of herbal spring that I desperately wanted to do.   For me the planning stage is quite simple as I basically do this everyday, not only in the classes but running a perishable import business for as long as I have has made me an expert and rapid and cost effective logistics of any execution process.

So I decided on the basic menu and understood it would be both memorable and tasty and executable and cost effective.  I planned my prep and did my grocery lists, as usual and is our normal system.  I decided that I would do most of the work myself as I enjoy cooking and sometimes don’t get to do it as much as I would like.  We had several events happening in the same week, including our big Herbalicious Birthday Bash at Louis 649 (it was my birthday party as well) and had to do quite a bit of prep for that, in addition to having a live tasting for 50 bloggers all over the country and 8 winemakers in Chile for the Wines of Chile the night before the luncheon.  So time was tight for prep.  The one factor I didn’t include in my plan was the all day hangover I had on Wednesday after the Herbalicious Birthday bash.  Wednesday was the day I was supposed to do a lot of the prep for the luncheon, but I was literally useless.  So I got up a bit extra early and decided to just tackle it all Thursday and had not planned for help so sat tediously in the kitchen moving from one thing to the next including all the food I needed to prep for the wines of Chile.  Like all things when you put attention to it, it eventually concludes as did all the work I needed to do.  The kitchen was cleaned and studio ready by 5 pm when the wines of Chile folks arrived.

The next morning we arrived at Ger-Nis and began to set up for the luncheon, it was relaxed, well planned and easy to do, especially as we are used to setting up for events like this, just usually for other chefs.  As the guests arrived we made sure they had something to eat, as is so necessary when guest arrive anywhere, people are hungry, feed them, wet their appetite!  The rest was smooth and perfectly executed and I believe everyone had a great time and enjoyed the herbs in their meal immensely.  We had rave reviews and I think many of the skeptics who viewed the menu as vegetarian and overly herbal, certainly missed out.  As usual we created a perfect ambiance for our event and people had a great time.  Even Sadie snuck in on the action which always adds a little thrill and excitement to the Ger-Nis experience.

I felt great about the event, happy that I challenged myself and brought a level of creativity to my cooking that we new and special for the event, I think that adds energy to the plate and into your patrons mouths and souls.  I couldn’t have asked for a more creative birthday week with the luncheon as the gran finale.

There is but one lesson here and that is color outside the lines………………………………

To get all the herbalicious recipes check out this link!

]]> http://nissa.ger-nis.com/2012/04/18/happy-birthday-to-me-2/feed/ 0 http://nissa.ger-nis.com/2012/04/16/happy-birthday-to-me/ http://nissa.ger-nis.com/2012/04/16/happy-birthday-to-me/#comments Mon, 16 Apr 2012 18:16:24 +0000 nissa http://nissa.ger-nis.com/?p=1683

Another Year of Coloring Outside the Lines–Successfully

A Boy, Cardboard and Buckets of Creative Inspiration –Caine Monroy

Caine’s Arcade

Creative inspiration is found everywhere we look.  In my opinion there is no greater inspiration for creativity than the creativity that children exude on a daily basis.  If we are not looking carefully we can easily miss this creativity and genius really and this story of Caine’s Arcade is one of those stories where most folks were just not looking hard enough when they say this little boy and his arcade.  Then came along Nirvan Mullick, who is an LA filmmaker and who was able to see the massive amount of creativity and exuberance in this boy.  The best part of the story is how this one moment where the creativity was transported from soul to soul, produced an explosive reaction and buckets and buckets of creativities was born all over the country and the world.

This boy is pure creative genius, let his story inspire your creativity as is has done for millions!

My Fear of Freedom Suffocation Conquered Through Restraint -Go Figure…

The Girls Scouts Get the Best of Me

I taught one of my best classes the other day, it was for a group of 16 girl scouts all around 4^th graders and in celebration of World Thinking Day, which is essentially a day that the girl scouts devout to thinking about their sisters around the world.  In light of the fact that I wrote all the cooking badge recipes for the new handbooks as well as my devotedness to young girls and being a positive example, I was excited for the task and decided to teach a version of my World Spice Market class.  The World Spice Market class not only teaches about spices but it focuses on the cultures of the areas the spices originate form and are currently produced in.  I could feel something powerful with this class that I can only attribute to a new found restraint and self regulation that I have touched upon in this blog.  There was a simplicity and organization that just clicked differently with this class, the process for me is becoming clearer and clearer and even my culinary education is becoming more rewarding for both myself and my students.

So big thanks to the Girl Scouts for participating in my growth it a give and take relationship in life and the youth have a way of inducing clearer connections and realizations much more rapidly.

Here are a few pictures of the good time had by all.

Menu:
World Spice “Kiddy” Cappuccinos
Buckwheat Carrots Spiced Pancakes with Ginger Butter and Spiced Strawberry Maple Syrup
Pear and Apple Spiced Muffins

On place where creativity and restraint meet is in the use of bitters in the kitchen. We certainly know that the world is in a craze when it comes to bitters in drinks and on the cocktail scene, but don’t underestimate the value of bitters in your food. I have started to experiment with bitters in cooking mainly because we have them around with due to the experimenting we do in the cocktail arena. Of course I have this utter need to try new things and it just seems totally natural to read a little bottle that says Meyer Lemon or Xocotal Mole and want to use it in food. Essentially it makes perfect sense to cook with bitters or use them in food making. Bitters are essentially and alcohol based bittersweet herbs roots and plant botanical flavored tincture with a very low alcohol content. Cocktail bitters have a way of adding complexity and deepness to cocktails with just a few drops, they can provide similar benefits in food. So what I have learned in my beginning stages of “playing” with my food and bitters is that a little goes a long way so restraint is key.
Here are a few ideas on some of our favorite local bitters plus recipes that I created for the Buffalo Trace and Hemispherical Bitters event at Ger-Nis!

Maple & Meyer Lemon Bourbon Sauce
Bourbon Buttermilk Doughnut Bites
Honey Ricotta Bourbon Fritter with Dried Fig & Pear Bourbon Sauce
Spiced Bourbon Apple Fritters with Bourbon Black Pepper Glaze

Hemispherical Bitters
Rhubarb Bitters- Strawberry Rhubarb Tartlets with a few drops in Blood Orange Thyme Glaze or in Rosemary Rhubarb Sorbet
Meyer Lemon Bitters-we added some to our Meyer Lemon chicken Salad Sandwiches and it was delicious.
Black Mission Fig Bitters- add a few drops to Prosciutto Panini with Caramelized Onions and Fig Compote or try a drop mixed into Meyer Lemon Finishing Salts
Siracha Bitters-a few drops added to a Mushroom and Buckwheat Noodle Ramen, I added some to my own homemade hoisin sauce, and even added a few drops to my Spicy Mayo on my Bahn Mi Sandwiches.

Bittermans Bitters
Xocolatl Mole Bitters-A few drops in the tamle dough for Red Chili Mole Tamales
Grapefruit Bitters-Place a few drops on the grapefruit on my Tarragon Grapefruit Brule
‘Elemakule Tiki Bitters-This one is perfect in my Jamaican Jerk Slaw
Boston Bittahs-Perfect dropped in a little ceviche
Burlesque Bitters- Perfect in a new recipe I created using balsamic peppered strawberries
Orange Cream Citrate-Perhaps this one seems obvious but…Orange Creamcicles is calling for it!
Orchard Street Celery Shrub-I used a few drops of this on the garnish of a soup I created (the recipe will be up soon…promise!) Celery Root and Apple Potage with Crispy Shallots and Apple Crème Fraiche
Hellfire Habanero Shrub- A few drops in your eggs before cooking!!!! Yum