Great Link on Mediocrity - Speaking Up

http://escaping-mediocrity.com/the-escaping-mediocrity-manifesto/

Mappamundo

After passing by Mappamundo on Ninth Avenue in New York City many times this past year to and from acting class, I went in today. The room is cozy with many little globes and old maps on the wall. I wondered about the explorers having an inner confidence and light that their travels, with perils and high costs, would lead to their landing and discoveries. I had wheat pasta for the first time. It was not too al dente, as I had ordered. The artichoke, and broccoli that I had chosen to be added, tasted great, but I could not really taste the other vegetables. I wondered in Greece and Italy, where they would most likely be from a nearby garden if they would taste different. When I was little, my Mom managed to make tasty artichoke and peas in tomato sauce from grocery-bought ingredients.
I was not too hungry, and so surprised myself by ordering dessert. I am glad I did. The crème brulee was great. It was too cool inside at first and I asked them to warm it up. I could really taste the cream and eggs. The espresso was good but too little.
The service was not so good at first; the waitress seemed annoyed at my wanting to know about the different dishes.

Field of Excellence: Caring and Non-Attachment (Cross-Post)

Field of Excellence: Caring and Non-Attachment (Cross-Post)
I recently went to a SoHo cognac-tasting event by the House of Louis XIII, makers of fine champagne for decades. We sat in red velvety seats and saw film of how the House has operated. The French host was polite and beaming. Of course he wanted to sell the product at the end, but the overall atmosphere was that of caring, caring for the long process of picking the best soil, finest grapes, and best cask for the product. A high percentage of the grape product went into making excellent Remi Martin cognac, while a tiny percentage went into Louis XII cognac. He showed us how the cask was imperfect on certain edges, to show it was hand-made. He was proud of the 15-year-old barrel, made of 250-year-old oak, and revealed to us at a heightened moment when the film screen went up to the ceiling.

Caring will make it more likely you have a higher level of integrity, a higher level of success in what you do, and love life along the way. Here's the catch: What you care about is your choice. It is not about morality. It is about being true to yourself. As you grow, what you change about may change, but there will most likely be a steadiness to it, according to who you are, that did not change since your childhood. Often, we come around full circle, with more information and nuances, like Dorothy and Odysseus.

This post was cross-posted to www.louizafitness.blogspot.com

www.louizapatsis.com

Movie Buck

Last night, I saw a screening of the movie Buck. It was about a horse whisperer Buck Brannaman. It was a very good movie. I'd make a few changes only. This was the director's debut for Cindy Meehl. What touched me the most was the understanding and connection Buck has for horses, that we can strive to have with each other, and the way he connected his childhood past with his abusive father to the state of some of the horses. The most easily appreciated things about Buck are his authenticity and sense of purpose. And, he watches Oprah!

The most amazing aspect of his care is how he uses his energy field to affect the horses and have them do what he wants so they can both be happy. He says the same can be done with children. He does not like the abusive "breaking" aspect of horse training.

He said the state of our animals reveals something about us. If totally so, I may be in trouble with my cat Psipsina. I never saw a cat whisperer show. I am not sure anyone can tame a hissing cat!

Serendipity Cafe New York City

Well, after knowing about it for years and passing by it many times since taking Martha Graham classes nearby beginning in 2007, I went to Serendipity. Oprah did a special on it years ago in which she had hot cocoa. It was an enjoyable late Spring day, not too hot, and I had a hot cocoa craving. So in I went.

The place was a crowded, loud tourist trap with too many Tiffany lamps. The tables were overcrowded. The service was not too good. The waiters seemed not too happy to be there and the two hosts, or host and head male waiter, seemed peeved and stressed. It was apparent some waiters were there for the check so they can go act later. But I've seen worse service.

The hot cocoa was better than a cart or diner cup, but not that much. Perhaps after blending I think it is 14 cocoas, you don't get the rich taste of any one of them. I used my long spoon at the end to pick some unmelted chocolate off the bottom of the cup, and it had a bittersweet cocoa taste. It was good, but I would not go back again unless I wanted to taste something else from the menu or felt like going to that particular spot with friends. The whipped cream was a step or two above supermarket whipped cream. I felt like having a knife to cut it, although it was not too thick. I wonder if chefs do that. There may have been a little too much cream, which overpowered the cocoa. I separated it at first. The chocolate shavings on it could have been thicker.

Not great but not terrible: I'll give it a 2 out of 5 in my new entertainment scale.