It’s been awhile since writing on this blog, and in time I’ll continue with the story about living in Bordeaux. But for now, here are a few thoughts about a trip to the Atlantic coastline taken this past weekend. This was to a town located just south of the french border with Spain.

On Saturday I drove a half hour to a railway station, parked, took a local train to Bordeaux city, and then took another train south for two hours along the Atlantic coastline toward Spain. In the early afternoon I checked into a hotel in the port city of Saint Jean de Luz, and then wandered by foot through this attractive and small city, and along the coast.

Plenty of people were out walking. Most wore masks, although unlike in Italy and Spain, doing so is not obligatory when you are outdoors in France, except in crowded locales and at market places.

Here are a few things I noticed.

First, hotel staff never even tried uttering a word of English (they knew where I was from due to my credit card billing address given during online registration). Because there is no tourism now, they know all foreigners are living in France, so presumably speak the language. That was somewhat refreshing.

Second, when I laid out a folding Opinel knife, saucisson, fromage, du pain and a bottle of 2018 Moulis en Medoc Bordeaux red wine (with a glass) on a bench beside a sidewalk, most passers by smiled and energetically uttered ‘bon apetit’—not only as common courtesy but as joint recognition that—with all restaurants and cafes closed except for takeaway service during these past four months—this is what we all do now.

Third—the city and countryside swelled with pedestrians and bicyclists and skateboarders, all relishing opportunities to wander in fresh air while they could, lest another lockdown be suddenly imposed. Back in my residential city of Blaye I’d seen the same: in February and March there are as many visitors to the local park and Citadelle on any Saturday as there normally would be on a warm July weekend.

Fourth—the city truly pulsed with life in the final hour before the 6:00 pm curfew. There were lines outside bakeries and delicatessens and chatting groups of all ages on Rue Gambetta or Rue de Republique. Everyone wanted to savor fresh air, gain some social contact and exercise before being confined indoors for the couvert feu (or curfew—the word originates from the French words meaning ‘cover the fire.’ This is what households would do during war time: dim their lights and cover fireplaces).

I heard no overt complaints or griping or even discussions about current restrictions. People just got on with life—happy with warmer days and the opportunity to meander at leisure throughout the indoor Les Halles marketplace to buy shrimp at the poissonerie, or a gateau Basque sweet cherry cake or Rocamadour cheese at the fromagerie, or to stroll across moist beach sand at low tide.

Everywhere surged with energy, with a hint of joy that spring and the budding of flowers begins, that birdsong increases and that each day is filled with more hours of light and sunshine.

We’re a resilient species, and rapidly adapt. Still, I look forward to porch side banter and socializing, if cafes do open in the coming months.

In the meantime, spring is still chilly, but glorious.

Click here for a brief video …. 

Piazza di Santa Maria Novella, Florence, Italy

Recently I spent days in the city of Florence in Italy. Because the covid pandemic has reduced worldwide travel, the city was filled mostly with Italian visitors. Huge swathes of international tourists were absent, and lines into museums was mostly non-existent. Many restaurants were easy to enter without a reservation. I visited the Bobolo gardens and the Galerie Accademia, and wandered far on foot.

Why is facial recognition not working on these folks?

At the Galerie Accademia, after viewing Michelangelo’s sculpture of David (as in, David and Goliath), I purchased a paperback copy of The Agony and The Ecstasy, by Irving Stone. My mother had a hardback copy of this book in her library when we lived in Ireland, and as a child I often wondered what the book was about. It is a novel that tells of the life of  the sculptor and artist Michelangelo Buonarroti.

Michelangelo’s David

In addition, I purchased a short non-fiction book about this artist in order to learn the general outline of his life’s work before plunging into a 700+ page book about his Renaissance endeavors.

Learning more about Florence

Irving Stone’s book was first published in 1961. Here is a quote from early on in the book, in which describes the wealth of Florence in the year 1488.

“Every day in Florence was a fair; on Sundays this richest city in Italy, which had supplanted Venice in its trade with the Orient, was out to prove that its thirty-three banking palaces were providing wealth for all. The Florentine girls were blond, slender, they carried their heads high, wore colorful coverings on their hair and long sleeved gowns, high-necked, with overlapping skirts pleated and full, their breasts outlined in filmier fabric and color. The older men were in somber cloaks, but the young men of the prominent families created the great splash between the Duomo steps and the Baptistery by wearing their calzoni with each leg dyed differently and patterned according to the family blazon. Their suite of attendants followed in identical dress.”

Here in the city of Florence—wealth, art and architecture flourished during a general period of freedom for several magnificent centuries.

Florence Cathedral

Having read a book about the construction of Brunelleschi’s Dome years ago before I last visited Florence, I also purchased another book about that same dome. In this city, architecture and art were underlain by a solid backbone of engineering.

Visiting the city included going to restaurants recommended by winemakers and friends. The food and wine were amazing (read my Vino Voices blog post). For company, my sommelier and wine marketing friend Eugenia shared lunch one day, while French and German friends shared dinner on another.

Sommelier, wine marketer, Florentine native and ally—Eugenia

Brunello di Montalcino wine—100% Sangiovese

My own last visit to Florence was more than a decade ago. I then also visited multiple sites along the Arno River to research and write my own historical fiction book titled River of Tuscany; the book [mostly for friends and family, and self published] includes nine chapters—each about an actual historical event that took place somewhere along the Arno River; all chapters are independent, and yet all are linked by a thread revealed over the course of the story.

Custom made map by Krešo Keresteš of Slovenia

Characters in the book include an Etruscan family, Hannibal Barca, Bjorn Ironside (a real Viking invader), Dante Alighieri, Leonardo do Vinci, Michelangelo Buonarroti, cookbook author Pelligrino Artusi and Enrico Piaggio—producer of the Vespa moped. Researching and writing the book was a joy. It was also an excuse to explore Tuscany and sample excellent food and wine.

Ravioli and Chianti wine in the restaurant Trattoria Mario

Sipping Barbaresco wine in the restaurant Enoteca Pitti Gola e Cantina [photo by Eugenia Braschi]

Florentine skyline seen from the Boboli Gardens

Thanks for tuning in again. I’ve skipped some posts during summer—and this is brief—but I wanted to share a little worthwhile history, geography and culture during this bizarre time of covid restrictions.

After reading the book written by Marco Pierre White titled The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef I wanted to learn more, so found a YouTube video of him speaking to the Oxford Union Society. What an amazing speaker! The interview is about an hour long (though it passes rapidly because of the quality of White’s storytelling abilities), but if you are limited with time, then watching even part of it is worthwhile.

White spins a compelling story when talking about his youth and his transition to the world of cooking. What is clear in his book, and is amplified in this video, is the role that luck played in his life.

For example, after some years of working in kitchens he wanted to work at the renowned La Gavroche Restaurant in London. He wrote them, and they replied with an application – in French. Not knowing the language he tore it up in frustration, then traveled to London and onward to another city for a kitchen job interview. They asked him to be a pastry chef, which he didn’t want to do. He told them he’d think about it. He returned to London, crossed the city to Victoria station and found the last coach bus that would take him home had already departed. He knew that he had to spend the night walking around the city to catch the morning bus, not having the money to afford a hotel. He walked somewhat randomly, saw the windows of a beautiful restaurant with guests inside toasting glasses and enjoying life, then moved back to see the restaurant’s name: La Gavroche. He decided this was somewhat of a sign, and in the morning knocked on the door, explained his situation, and landed a job.

Luck, White says, led him to success. Yet when luck arrives, he emphasized to the listeners, you must seize it.

He says:

“It’s all been about luck. Success is born out of luck. It’s awareness of mind that takes advantage of that opportunity. You will all be confronted with opportunity. You must take advantage of it, ’cause if you don’t take advantage of your opportunity, you’ll never realize your dreams. Whether you want them or not, it’s an irrelevance; you don’t know that until you achieve it.”

His story is inspirational.

&   &   &

Anthony Bourdain gives a great explanation of why any writer getting paid money should not be whining. It’s a long video interview set in Australia, but the first 10 minutes are enough to get the gist…although if you have the time, it’s worth listening to all.

“Writer’s Block?” Forget it.

Bourdain gives reasons how having previously been a heroine junkie (from which he recovered) oddly prepared him for Hollywood. Because in Hollywood, he said, many people are not telling the full story. It was the years of dealing with backroad junkies in New York city that tuned his inner radar into who was reliable and who was not. He had to tune that ability if he didn’t want to die. He also makes the excellent observation that some people in life promise and deliver, and some people promise and don’t.

First – all Roundwood Press books have been reduced to $2.99 apiece (at most) for the finale to summertime.

Second – am now reading Originals: How Non-Conformists Move the World, by Adam Grant (2016, Penguin Random House, New York). It’s a good read, and recommended. The gist is that many individuals whose actions changed the world were normal people who held onto their day jobs even when they plunged into a business venture, uncertain of whether their notion would work or not.

Third – also recommended – a quick video where Oprah speaks to Anthony Robbins, and he gives a hint about a ten minute ritual each morning that can change your life.

Fourth – here are sage words about food, life, and respect for locality – from a powerful Scandinavian character I may soon have the fortune to meet (yes, will keep you informed):

Fifth – Here are some quotes  about life, and living, from some ‘success gurus.’

The Book of Secrets: Unlocking the Hidden Dimensions of Your Life, by Deepak Chopra M.D.

“If it weren’t for the enormous effort we put into denial, repression, and doubt, each life would be a constant revelation.”

“Ever since you and I were born, we’ve had a constant stream of clues hinting at another world inside ourselves.”

“Clinging to old behavior is not an option.”

“Thus we arrive at the second spiritual secret: You are not in the world; the world is in you.”

“Violence is built into the opposition of us versus them. “They” never go away and “they” never give up. They will always fight to protect their stake in the world. As long as you and I have a separate stake in the world, the cycle of violence will remain permanent.”

“Now step into your social world. When you are with your family or friends, listen with your inner ear to what is going on. Ask yourself: Do I hear happiness? Does being with these people make me feel alive, alert? Is there an undertone of fatigue? Is this just a familiar routine, or are these people really responding to each other?”

“Just by paying attention and having a desire, you flip on the switch of creation.”

“Instead of seeking outside yourself, go to the source and realize who you are.”

“So you have to give up on the idea that you must go from A to B.”

“Everyone knows how to choose; few know how to let go. But it’s only by letting go of each experience that you make room for the next. The skill of letting go can be learned; once learned, you will enjoy living much more spontaneously.”

“The universe has no fixed agenda. Once you make any decision, it works around that decision.”

“For most people, the strongest externals come down to what other people think because fitting in is the path of least resistance. But fitting in is like embracing inertia.”

“Now let’s reframe the situation in terms of the operating system programmed from wholeness, or one reality. You come to work to find that the company is downsizing, and the following implications begin to come into play: My deeper self created this situation. Whatever happens, there is a reason. I am surprised, but this change doesn’t affect who I am. My life is unfolding according to what is best and most evolutionary for me. I can’t lose what’s real. The externals will fall into place as they need to. Whatever happens, I can’t be hurt.”

“Nothing is random—my life is full of signs and symbols: I will look for patterns in my life. These patterns could be anywhere: in what others say to me, the way they treat me, the way I react to situations. I am weaving the tapestry of my world every day, and I need to know what design I am making.”

“Today is for long-term thinking about myself. What is my vision of life? How does that vision apply to me? I want my vision to unfold without struggle. Is that happening? If not, where am I putting up resistance? I will look at the beliefs that seem to hold me back the most. Am I depending on others instead of being responsible for my own evolution?”

“…a musician coming out of the Juilliard School of Music hears every note on the radio through a different nervous system from someone who has just graduated from M.I.T. as an electrical engineer.”

“The absolute break between life and death is an illusion.”

Wishes Fulfilled: Mastering the Art of Manifesting by Wayne W. Dyer

“If you would like to become a person who has the capacity to have all of your wishes fulfilled, it will be necessary for you to move to that higher plane of existence where you are a co-creator of your life.”

“You must begin by replacing your old set of truths with a belief in the existence of a higher self within you.”

“Your concept of yourself that includes any limitations can be revised by you, and only by you.”

“You simply no longer choose to form your identity on the basis of what you’ve been taught.”

“The greatest gift you were ever given was the gift of your imagination. Within your magical inner realm is the capacity to have all of your wishes fulfilled. Here in your imagination lies the greatest power you will ever know.”

“In order for something to get into this world where things exist and are proved, as Blake says, they must first be placed firmly into your imagination.”

“Be willing to dream, and imagine yourself becoming all that you wish to be.”

“Highly functioning self-actualized people simply never imagine what it is that they don’t wish to have as their reality.”

“Do not let your imagination be restricted to the current conditions of your life…”

“In your imagination, you can replace the thought of I will one day be in a better place, with I am already in my mind where I intend to be.”

“Remind yourself that your imagination is yours to use as you decide, and that everything you wish to manifest into your physical world must first be placed firmly in your imagination in order to grow.”

“Let go of all doubt, forget about the when.”

“It is absolutely imperative to learn how to assume, in your imagination, the feeling of already having and being what you desire.”

“You want to decide to live from the end you’re wishing for—not toward an end that others have decided for you.”

“As William Shakespeare put it, “Our doubts are traitors.” Anyone or anything trying to diminish your inner feelings with doubt is a traitor to be banished.”

“I always loved the words of Michelangelo regarding this subject: “The greater danger is not that our hopes are too high and we fail to reach them, it’s that they are too low, and we do.” ”

“My story concerning the manifestation of abundance throughout my life is never allowing anyone, no matter how persuasive, to infiltrate my imagination, which feels prosperous and able to attract unlimited abundance.”

“State your intention to live a happy, contented life…”

Below are selected quotes from two books recently read.

Both, by chefs, are not only about their lives, but their philosophies of life.

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by Marco Pierre White.

“You can’t just say, “Come on, boys, let’s try to get it right.” That just won’t work. If you are not extreme, then people will take shortcuts because they don’t fear you.”

“Later on, when I went on to run my own kitchens, I too would insist on silence.”

“I discovered that there is something beautiful about the sounds—chopping, clattering, sizzling—of a working kitchen.”

“When I eventually came to run my own kitchens, I promised myself that if an apology was due, I would make it in front of the rest of the staff.”

“But I had seen talent in other chefs—it’s just the touch, the way the food falls, the way the sauce pours, the way the garnish is put on the plate. If you watch a great chef, he moves elegantly as he cooks.”

“I talked to my new friends about food with such passion that they all thought I’d lost the plot. They were amused by my obsession.”

“Three years earlier I’d used my spare time to fish or poach, and now I was in this melting pot of rock ’n’ roll people. The contrast seemed extreme. They did what they wanted, when they wanted, and that attitude was infectious.”

“…lamb, rosemary and Provençal vegetables go well together.”

“Cook’s brain. It’s that ability to visualize the food on the plate, as a picture in the mind, and then work backward. There’s no reason why domestic cooks can’t do the same thing. Cooking is easy: you’ve just got to think about what you are doing and why you are doing it. Too many professional chefs never think about what they are doing.”

“When you fear, you question. If you don’t fear something, you don’t question it in the same way. And if you have fear in the kitchen, you’ll never take a shortcut. If you don’t fear the boss, you’ll take shortcuts, you’ll turn up late.”

“You move on, don’t you? I didn’t feel sad to leave. I felt it was time to move on, time to progress.”

“I became obsessed with what I call the illusion of grandness. The plates and silverware had to be the finest, and the tablecloths had to be beautiful.”

“Young men were coming into the industry because they wanted to be famous, not because they wanted to cook. They aspired to be celebrity chefs rather than chefs. Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion. There is blood in their cheeks. They haven’t got burns on their wrists and cuts on their hands.”

“If food is that good, you don’t have to do that much to it.”

Bacon wrapped figs with cheese, cooked by Danielle Davis

Kitchen Confidential by Anthony Bourdain.

“And the cooks? The cooks ruled.”

“No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.”

“The ability to ‘work well with others’ is a must.”

“The great cathedrals of Europe were built by craftsmen — though not designed by them.”

“When I hear ‘artist’, I think of someone who doesn’t think it necessary to show up at work on time.”

“I don’t eat mussels in restaurants unless I know the chef personally, or have seen, with my own eyes, how they store and hold their mussels for service.”

“Cooks hate brunch. A wise chef will deploy his best line cooks on Friday and Saturday nights; he’ll be reluctant to schedule those same cooks early Sunday morning, especially since they probably went out after work Saturday and got hammered until the wee hours.”

“I won’t eat in a restaurant with filthy bathrooms.”

“Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.”

“If the restaurant is clean, the cooks and waiters well groomed, the dining room busy, everyone seems to actually care about what they’re doing chances are you’re in for a decent meal.”

“Like I said before, your body is not a temple, it’s an amusement park. Enjoy the ride.”

“Popping raw fish into your face, especially in pre-refrigeration days, might have seemed like sheer madness to some, but it turned out to be a pretty good idea.”

“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald’s? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want.”

“You need, for God’s sake, a decent chefs knife. No con foisted on the general public is so atrocious, so wrongheaded, or so widely believed as the one that tells you you need a full set of specialized cutlery in various sizes.”

“Nothing will set you apart from the herd quicker than the ability to handle a chef’s knife properly.”

“Margarine? That’s not food.”

“It takes so little to elevate an otherwise ordinary-looking plate. You need zero talent to garnish food.”

“…as I came to understand — that character is far more important than skills or employment history.”

“All the food was simple. And I don’t mean easy, or dumb. I mean that for the first time, I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward way to make a truly excellent and occasionally wondrous product.”

” ‘You know, Anthony,’ he said, ‘I have many, many enemies. It’s good, sometimes, to have enemies — even if you don’t know who they are. It means you are . . . important. You must be important. . . important enough to have an enemy.’ ”

Finally – my most recent Forbes posts are here.

It’s Tuesday. Oops.

Commitment…to a bridge, a lover, or writing a blog

I write a weekly blog about self-publishing, which is published every second Tuesday. For the past two weeks I’ve not delivered, not published. Suddenly, the prospect of becoming an extinct blogasurus, for lack of publication, looms large.

I was going to write a polished blog post tonight, then deliver.

Forgot.

So, let me tell you about two magnificent books you must consider reading.

Food News from California

Book 1. Cooked – A Natural History of Transformation, by Michael Pollan.

If you like eating, Cooked is the book.

I found it in a cafe bookstore, and tucked into hours of gastronomic entertainment from Michael Pollan, who has produced many bestselling books regarding food and eating in recent years. This book includes an excellent chapter about barbeque, and another section that talks in depth about making bread. Last night, I found out that this book has been made into a Netflix documentary series (with excellent videos of Australian hunting-gathering, by the way).

Book 2: Lunch with the FT (as in, Financial Times).

These interviews over lunch, over many decades, were published in the Financial Times newspaper. Many are golden, including the cheap lunch in a ramshackle airport office in Dublin with Michael O’Leary – CEO of Ryanair. He’s cheap. He’s theater. He’s an object to loathe. People hate the man, who advocated charging people to use toilets on airplanes, until he realized that would reduce their incentive to buy his on-board booze to drink.

But, he saves you thousands of dollars, or pounds, or Euros, via his inexpensive flights.

There are also interviews with George Soros, James Watson, Morgan Tsvangirai, Steve Wozniak, and Jeff Bezos. Soros talks of how his father’s evading concentration camps by acquiring fake identity papers gave him the appreciation of what it takes to survive, and the propensity for personal motivation:”…the fact that it might be more dangerous to be passive – it can be less risky to take risk.”

Sit here, and read…

So, Yes.

I neglected this blog for a few weeks. But thanks for not abandoning the site.

We’re Back.

Lists of recommended books published this past year are out. They include the Boston Globe list, the Financial Times list, ten best books recommended by The New York Times, as well as best mysteries and thrillers according to the Washington Post. There is both light and heavy reading recommended by the Economist Magazine, and 58 Books recommended by TED Speakers. The Washington Post has also been on a book roll – they picked 12 choice books, and another 10 books, and still again a list of ‘Notable Non Fiction Books of 2015.’ And then the Wall Street Journal informs us about who read what in 2015.

Meanwhile, recipes for my upcoming book – The Winemakers’ Cooking Companion – are pouring in, from Canada, Israel, Australia, and the USA….

My local Asian wine bar – La Maison

Check out this simple beauty of a recipe from Jay Drysdale of Bella Wines in Naramata, British Columbia.

He writes:

Dusk in the Margala Hills

Last Saturday a group of us hiked for two hours through the Margala Hills, then sat for lunch at a mountainside restaurant. The down valley view from the porch looked magnificent. While we ate, we talked. The German who grew up in Greece and spent nine years working in Afghanistan told of riding his three-wheeler through the city of Kabul, rifle slung over one shoulder, while on his way to negotiate business deals; the English consultant now living in Germany told of his upcoming flight to Nepal to start a new investment consulting project; the young Australian woman who recently finished her scholarship at Cambridge University told about her past stint of working on Aboriginal lands, and dealing with a witch doctor who cursed local store customers.

The conversation was varied and colorful.

Margalla Hills behind Islamabad

I told about a book I’m now reading, titled  Cooked – A Natural History of Transformation, by Michael Pollan. He explains how cooking may, in the long-term, have impacted civilization as much as the invention of tools, or the development of language. Cooking reduces the need to chew food, and cuts down on energy required for digestion. In other words – it historically freed up time to think, innovate, and better control our surroundings. Cooked meals are often eaten communally, providing more social interactions and the chance to share information. Pollan writes:

“…a Harvard anthropologist and primatologist named Richard Wrangham published a fascinating book called Catching Fire, in which he argued that it was the discovery of cooking by our early ancestors-and not tool making or meat eating or language-that set us apart from the apes and made us human…Cooking gave us not just the meal but also the occasion: the practice of eating together at an appointed time and place…sitting down to common meals, making eye contact, sharing food, and exercising self-restraint all served to civilize us.” *

During this lunch spent with co-workers and friends, I learned about new TED talks to watch, shared information about straw bale construction techniques, discussed how to improve designs and delivery of rural schools, and learned new management methods. While sitting to eat together – our worlds all opened up.

I recently ran into Scottish friends who shared his interest in a new book I’m collecting recipes for – The Winemaker’s Cooking Companion. Their interest incited me to keep pushing ahead with this project. So, in a celebration of friends, exploration, inspiration, and recently shared meals – I’m sharing a recipe provided by Robyn Drayton (former owner of Robyn Drayton Wines in Australia’s Hunter Valley), who  is now hoofing her way through Asia as she explores multiple countries. (This recipe originates from Diane Holuigue).

Australia’s tranquil Hunter Valley

Chicken Fillets with Grapes

Ingredients – 

Chicken fillets – 6

Butter 3.5 tablespoons (50 grams)

Seedless Grapes – 1 cup (200 grams)

Sugar – 1 tablespoon (12 grams)

Chicken stock – 6 tablespoons (100 ml)

Heavy cream – 3 tablespoons (50 ml)

Preparation – 

1. Remove skin from chicken.

2. Heat oven to 375 Fahrenheit (190 Celsius).

Recipe –

1. Heat butter in a pan to where it foams.

2. Fry chicken fillets in butter – shiny side down first – for 30 seconds per side, until light golden.

3. Remove chicken from pan.

4. Fry the intact grapes in butter in the same pan, sprinkling with sugar to give them a sheen.

5. Remove grapes from pan.

6. Remove the pan from heat, and place the chicken in again.

7. Add chicken stock.

8. Cover pan with greaseproof paper.

9. Put the pan in oven for six minutes (see temperature above).

10. Remove the pan from the oven and put chicken on a serving plate.

11. Add cream to pan, then heat until thickened.

12. Place grapes on chicken in serving dish, then pour cream on top.

Robyn in Hunter Valley, Australia

Enjoy…Here’s to how cooking improves communal lives, and propels civilization.

* Penguin Books. 2014. London. Pages 6-7.

I’m leaving France.

For now. I’ll be back in a few months.

Here are things I’ve learned:

1. There should always be time for lunch. A relatively long lunch. Sometimes with wine. Usually with conversation.

2. Beauty is in details. Often details thoughtfully provided by others. Details mass media rarely exposes you to.

3. It’s okay to stay up late and drink coffee with friends if they call you and want to visit. I mean, it’s really okay.

4. Fresh oysters and wine at 11 am on a Sunday morning? Not a problem.

5. Nude bathing is (apparently) good for community spirit.

6. Drama, in small and energetic doses, can be invigorating. Argument at the cafe? Altercation in the local square? Police raid in the neighboring town? As long as no violence is involved, this can be fun, and will provoke endless dinner conversation.

7. Stores are not always open. Period. Do something else.

8. Without bonjour and au revoir, forget about getting to know the locals.

9. Winemakers wake at 8.30 am. Sometimes 9.00 am. And you thought they were always up with the dawn? Forget it.

10. Watching women adroitly, elegantly, ride their bicycles through the busy traffic of Bordeaux city while they wear short skirts and haut couture apparel is a sight at least as amazing as seeing the Eiffel Tower. Seriously.

11. The Latin American ideal of  being ‘fashionably late’ to dinner or a party by two to three hours does not cut it here in France. Fifteen minutes is okay. Thirty max.

12. If you get invited to a dinner at someone’s house, it will likely last until 1.30 am. Pace yourself. Bring a bottle (but don’t expect ever to see it again).

13. Don’t worry too much about your visa stamp. Immigration officers apparently don’t. (But I never said that, and – yes – I have a visa.)

14. Horse races are rigged. Everyone knows it, though few bother figuring out how it works.

15. There’s always time to greet friends.

How does this relate to publishing?

I recently wrote this article for International Living Magazine about living in offbeat, rural Bordeaux. This is just added information.

Recipes are pouring in from all over the globe for the new book I’m preparing – The Winemakers’ Cooking Companion. Recipes from winemakers and winery owners are pelting my email from France, Australia, Vietnam, Ireland (truly – Irish wine!), the USA, Italy, and Chile. They include Candied Figs in Red Wine, Rack of Lamb with Marmalade Crust, Basque Chicken and Salsa Sauce, and Slow Cooked Veal in Barolo Wine (‘slow cooked’ meaning eight hours; yes, this is from Italy, the country that created the wonderful Slow Food Movement).

Photos never show the mess

I’ve catalogued each recipe, including my own notes from practicing each (though am way behind). Still, ‘tis is a labor of love.

As recipes pour in, each is in a different style. I convert units to volumes and weights, put each in a consistent format, then confirm there’s a recommended wine match, as well as a few other, to be revealed, ‘add ons.’

In doing this it has become obvious that there are some fundamentally different schools of thought regarding cooking.

School One: prepare all ingredients, then begin to cook.

School Two: prepare ingredients while you cook.

The more we master a specific recipe, or hone our general culinary Jedi Knight abilities, the more we’ll follow School Two, perhaps eventually yawning as we dice and lob onions onto a sauté dish while simultaneously inspecting a rising soufflé through the oven door.

For this book, we’ll follow the general French cooking advice of Mise en Place – getting everything in place before launching ahead. In other words – School One.

Beautiful meal – with no cooking involved.

Speaking of units, Americans generally use volumes such as cups and quarts and teaspoons, whereas Europeans use weights such as grams and milliliters (except some Italians, who can be very general about quantities, except wine – which I notice that they identify – to two decimal places – how many bottles to add to each recipe; I can’t wait to practice). Australians? They considerately show both units. Some recipes prefer cups as a primary unit, others grams, but most show both. Still, inconsistencies appear: a recipe may convert grams to cups for flour and crushed cornflakes, but not for, say, sugar. Fortunately converting units is only a few internet clicks away.

Market fresh: the pasta on the right was hand made (by an Italian artisan) and includes butternut squash. Mmmmm.

Here’s another intriguing aspect about recipes – regardless the source. How many people is the recipe for? Some are for one person, others for six. Or ten. Which is also true with cookbooks – there’s zero consistency between covers, which is actually reassuring: imagine if every recipe in your book was for four people. Four. That would limit the social situations the book is useful for. To solve the problem of any mismatch between a recipe and the amount of people to cook for, we often just double, or triple (or halve) the ingredients (not always a good idea with yeast. Truly). Which becomes more complicated when the recipe is for three, and we’re cooking for seven. Which is actually the point: we choose the recipe and adjust quantities – not always precisely. That leaves room for creativity. And that, after all, is part of the pleasure of cooking.

Roam well. Roam wisely.

That’s our philosophy at Roundwood Press. We believe that creating a unique path through life can provide personal satisfaction.

Our message here is simple: choose your own path, and then change your thoughts to change reality. We believe that a fresh vision, combined with a positive attitude and open mind, can cause the world to expand, and opportunities to multiply.

Sometimes when we focus on the positive and expect the best, oddly coincidental – or ‘synchronous’ – events can help point us toward desired outcomes.

Here are a few stories about well timed reminders.

Blue skies over Colorado

Belief

Ten years ago I was writing stories and books outside of work hours. I suddenly became disheartened. Why put in this effort? Would this writing eventually find an audience? I wrote down the following in a journal about the first of three events that occurred one day:

“At work today, I ‘remembered’ again how to bring good things into life – how we picture what we want in our mind – sometimes fuzzy, sometimes sharp – but we know the key elements we desire – maybe a home, a better vehicle, or a fun partner – a few specific desires. Then we cultivate the expectation – the belief – that we are going there. We don’t know how. We don’t know the details. But we’ve decided we’re going to move into that bubble of imagination. We relax and do things daily to help move us toward that place, because we’ve decided on the destination. We know that with time and desire, all things are possible. One step at a time. We create that bubble of desire and slowly, patiently, move in that direction.”

New day, fresh opportunties.

Later that day I pulled a package from my mail box in Laguna Beach. I then walked around the corner to Hapi Sushi restaurant to drink a beer and eat California rolls. Inside the envelope was a wrapped present. I decided not to open it until Christmas. But the card had one word written on it:

Believe.

At home that evening I cleaned up – throwing away papers, sorting bills, filing papers, doing laundry. I picked up a card recently sent from friends in Ohio and was about to toss it away, but decided to open and read it again. The words at the bottom read:

…He who believes has everlasting life

This combination of recalling the power of belief and then reading two cards mentioning ‘belief’ (on the same day) provided the needed incentive to help me believe in, and stay focused on, specific writing goals at that time.

Life’s terrain is not always smooth

Faith

One April a few years ago I flew from Islamabad to Chicago, then to Kansas City, to attend the wedding of friends. After getting off the flight from Chicago to Kansas City I realized my passport was lost.

Replacing the passport took only a few days. However, obtaining a replacement visa to re-enter Pakistan – where I worked on a contract basis – took two months. At first I became frustrated at not having work or income and not knowing when, or if, a replacement visa would be issued. A friend from England who had also attended the wedding mentioned that this delay in returning to work was likely for the better; that I would be immensely grateful for this unexpected time off. He implied I needed to have faith to realize this unexpected ‘problem’ was actually beneficial.

You can never be certain what’s around the corner

Within days my friend Lisa and I stayed in Glen Ellen, fifteen minutes north of Sonoma, California. On the first evening we attended a wine and appetizer gathering in the front lobby. There, we met a woman and her husband and parents. I spoke to the mother, who looked to be in her early forties but told me she was sixty years old. When I asked the secret to looking so lively, she said, “You live one day at a time.” She then added, “It’s also important to have faith.”

The next day Lisa suggested that we g0 to a movie. We drove into the city of Davis, then walked to the theater. The next movie playing was Salmon Fishing in the Yemen. We had never heard of it, but paid and entered. The story revolves around a Yemeni sheik teaching a doubting fish expert – Ewan McGregor – the importance of faith.

Days later I was at a Holiday Inn in New Mexico where a young lady at the bar was having an animated conversation with a friend. She invited me to join the conversation, and described how she was flying to India the next day to spend months at a spiritual center. She spoke with high energy about the importance of having faith.

During these unpaid months while waiting for the visa, I had time to organize and launch this Roundwood Press website, and to clean and scan hundreds of color slides now included in books sold at this site. My friend from England was right – losing the passport turned out to be a gift. The coincidental reappearance of the word ‘faith’ several times within a few days of this happening also nudged me toward relaxing, accepting the situation, and believing that all would work out for the better. Which it did.

Coincidence

About a year after that last event, my brother phoned me while he was shopping at Costco in California. He said he had picked up a book in the store by Robert Ludlum and flipped through it randomly (I’ve since figured out that the book title was The Lazarus Vendetta, though I’ve not read it). He told me that one chapter included a scene set in Zurich; another chapter was about a scene taking place in Albuquerque International Airport. He encouraged me to write this type of fictional book, based on my own travel experiences.

We hung up.

Street cars of Zurich

Five minutes later I called him back, having realized something surprising: a month earlier I had finished writing a fictional book titled Trailing Tara (which he knew nothing about) where one scene takes place in Zurich, and another scene takes place within Albuquerque International Airport.

Seriously. I could not make this up. How many authors write scenes set in Albuquerque airport and Zurich in the same book? This synchronous event encouraged me to keep writing.

Synchronous events often remind us of topics that interest us, or hint at topics or persons about to enter our lives, or provide catharsis to overcome past pain (as psychologist Carl Jung – who created the term ‘synchronicity’ – learned).

The events described above encouraged me to stick with writing and publishing.

Hindsight often provides clarity

These events also reminded me that life is rarely a neat package. Sometimes it’s a series of waves to be rolled with, or a mountain trail to be climbed. When we believe in ourselves and keep faithful toward our genuine interests, unusual events often conspire to remind us of, and point us toward, the direction where we really want to go.

*

(Books I’ve written about coincidental events and travel include Synchronictiy as Signpost, and The Synchronous Trail).

Update – 

Books from Roundwood Press with greatest reader appeal during recent months include Water and Witchcraft – Three Years in Malawi (my first book), Synchronicity as Signpost,  The Synchronous Trail, and Visual Magic. Between now and the end of 2015, if you decide to purchase any books from Roundwood Press I’ll contribute a second ebook for free. Just let me know.

Even if you receive emails notifying you about this web log (‘blog’) I suggest you fill in your email address as a subscriber on the main page. This will protect your subscription in case future changes to our email delivery system cause delays or deletion of addresses.

Finally, we’re investigating a merger of both blogs – Roundwood Press and Vino Voices – to make both accessible from this one website.

Another New Book – 

As mentioned recently in our sister blog Vino Voices – I’m collecting recipes from winemakers for a new book titled The Winemaker’s Cooking Companion. It may take a year or so to collect the material, but I’ll publish many recipes online here (or at the Vino Voices site) – together with stories about who provided them.

Gnarly looking cèpes

This past Sunday afternoon a group sat outside the wine store and local bar in the outdoor plaza – Place de l’Europe – here in Blaye. A friend’s phone buzzed. He muttered quietly, hung up, then nodded for me to join him in walking around the corner. There we met Patrique, who opened the back of his car and waved at a box of massive cèpes – local mushrooms in season. We forked over some Euro bills, divvied up the spoils, and carted our boxes back to the Place de l’Europe to resume a lunch of Chablis and fresh oysters.

Fresh from the forest

A cèp (singular; cèpes is plural) is a wild mushroom – available fresh for only weeks every year. It grows naturally in forests in the northern hemisphere and was introduced elsewhere – including South Africa and New Zealand in the southern hemisphere. It’s called a ‘penny bun’ in England, ‘porcini’ in Italy, and ‘California king bolete’ in the USA. It’s delicious and healthy – with ample protein, vitamins, minerals, and fiber. This is a choice mushroom for cooking.

That night, the La Cave Wine Store manager and wine consultant, Julien Pouplet, stopped by to show how to cook cèpes. Julien is a wine wizard – often able to discern the year, location, and sometimes specific hill slope from where a French wine originated. His attention to aromas in the wine and food world (he began being exposed to wine scents when he was four years old) makes him tuned into subtleties of taste.

As expected, this recipe is unforgettable. The key – go low and slow: low heat, slow cooking.

Parsley Mushroom Omelette – from Wine Consultant Julien Pouplet

Comments –

Julien adds –

“If you want to store cèpes, slice them, then lay them flat inside a plastic bag. Very flat. Perhaps only one mushroom per bag. Then write the date on the bag, and store in a freezer.”

Preparation Time and Quantity –

20 minutes to prepare; 40 minutes to cook. Serves 2 people.

Ingredients and Amounts –

Cèp mushrooms (large) – 4 (if using other mushrooms of medium size, use 8)

Eggs – 4

Parsley – four fresh sprigs, or about 2 teaspoonfuls (30 grams) of dried leaves

Garlic cloves – 2

Butter – 5 knobs, each the size of a thumb

Olive oil – 2 tablespoons

Cream (medium or heavy) – 1/2 cup (10 cl)

Salt – 1 teaspoon

Pepper – a sprinkle

Recipe –

1. Prepare the mushrooms. Do not wash the mushrooms in water. If they are dirty, wipe them with a paper towel. Cut off the last 1/2  to 1 inch (1 to 2 cms) of the base and discard. Slice the mushrooms in a direction parallel to the stalk – with each slice being about 1/8 to a 1/4 inch thick (1/4 to 1/2 cm). If these really are cèpes – you’ll notice three distinct bands of colors  on each – brown, white, and green. Set aside.

Slice

2. Dice garlic and parsley individually, then mix together and dice the mixture even more. Set aside.

Dice

3. Crack four eggs in a bowl and whisk. Add cream and whisk again. Set aside.

3. Place the sliced mushrooms in a pan over low to medium heat. Do NOT put any liquid in the pan – no butter, oil, or water. Sprinkle salt over them. The purpose is to dry out the mushrooms. This will take 15 to 30 minutes, during which the volume of ‘shrooms will reduce noticeably. The aim is for the mushrooms to be crunchy.

Fry and dry

4. Add the butter dollops on top of the mushrooms.

Let her sizzle, but not burn

5. Drizzle olive oil on top (‘just a touch of oil,’ Julien suggests).

6. Add salt and pepper. Fry over low to medium heat for 5 to 10 minutes.

7. Add the parsley/garlic mixture. (“Ah! Now, you enjoy the amazing smell of garlic, parsley, butter, and mushrooms…” Julien insists.)

Add parsley/garlic mixture

8. After one minute, add the egg/cream mixture.

Add egg/cream mixture

9. Leave undisturbed on low/medium heat until the the mixture becomes firm enough to fold in half with a spatula – creating the omelette.

Flip

10. Fry another minute or so before serving.

Enjoy

Julien suggests serving this to Miles Davis music (‘Kind of Blue‘), together with a baguette (essential in France) and a bottle of medium-bodied red wine (Gros Moulin Heritage 2013 from Bordeaux is excellent, as is any red wine with Cabernet Franc – including from the Loire Valley).

To store extra mushrooms for using later, first slice as described above, then place them flat inside plastic bags before freezing. Take the bag out of the freezer the night before using, and put it in the fridge  When ready, sauté the mushrooms, or cook them in the oven.

Worth freezing for the future

Thanks for tuning in.

Tom M.

The below video includes a rapid review of two books published in recent years. The location? Below the Sawtooth Mountains in the state of New Mexico in the USA.

One is a non-fiction book about a young, restless woman determined to calm her soul by hiking a long and arduous trail in the western United States – the Pacific Crest Trail.

The other fictional book is about a multimillionaire author in the European country of Monaco. His wife has been slain, and he is the suspected killer. While on the run, he’s trying to find out who committed the crime.

Both books are easy reads.

Wild – From Lost to Found on the Pacific Coast Trail, by Cheryl Strayed

Research, by Philip Kerr

My friend from high school days, Anne, recently introduced me to her friends in Santa Fe, New Mexico – Lee and Brooke Swanson. They told me about a recent documentary made in the closest town to the property shown above.

This above property (purchased thanks to my sister and her former husband) is in Catron County. In the USA, counties are primary geographical sub-units dividing states. Catron County is sizable. Very sizable. (Although there are 28 other larger counties in the USA.) It has an area of 6,929 square miles (17,946 square kilometers) – larger than the American state of Rhode Island, or the state of Connecticut, or the state of Delaware, or the District of Columbia (DC). Catron County is larger than several countries, including Kuwait, Swaziland, Gambia, Cyprus, Singapore, Mauritius, Seychelles, Jamaica, Kosovo, and Cape Verde. It’s larger than East Timor or the Bahamas or Gibraltar. Or Bahrain, Qatar, Puerto Rico, or the US Virgin Islands. It is larger area than the following countries combined:  Lebanon, Luxembourg, Lichtenstein, Mauritius, Malta, Andorra, Bahrain, Hong Kong, Singapore, Macau, Bermuda, and Barbados.

So what? It’s large.

Here is so what: the population density is one person per two square miles. My nearest neighbor lives three miles away, and the nearest town is a dozen miles away. That local town, Pie Town, has a population of 22 people. My new friends told about the documentary titled the Pie Lady of Pie Town. It’s about camaraderie and resourcefulness, about building a business based on dreams rather than financial projections. It’s about joys and frustrations of living off the beaten path.

For a small locale, Pie Town has also inspired quite a few books, including Pie Town, Welcome Back to Pie Town, and Pie Town Woman, not to mention From Pie Town to Yum Yum and 331. I once met an author in the pie store who told me of research for her latest book – including what wine Eleanor of Aquitaine served at her 12th century wedding in France. That was not a conversation I expected in a town with 22 residents in a county with fewer than one peson per square mile. But that’s the magic.

Size and remoteness of rural towns, I learned, have little impact on residents’ love of books and reading.

During years past, I’ve collected cookbooks from several countries visited. I try cooking at least a recipe from each.

Cambodia

Iceland

Thailand

Most books are well laid out, attractive, thoughtfully organized, and include excellent recipes. Yet years ago I learned about one cookbook powerful enough to help shape Italy’s language.

A chapter from my book River of Tuscany tells a fictional episode based on the true character who wrote this book.

Pelligrino Artusi was a silk merchant who lived from 1820 to 1911. He traveled throughout Italy for business, mostly to Tuscan cities such as Siena.

While traveling and staying as a guest in many homes, he realized that rural women needed a cookbook which consolidated their range of recipes. He began collecting recipes from all over Italy, and women mailed him their personal lists of ingredients and methods for concocting dishes.

Unable to find a publisher, Artusi published the book himself under the title La scienza in cucina e l’arte di mangier bene, or – Science in the Kitchen, and the Art of Eating Well.

After several years and near financial failure with the book, Artusi eventually hit success when a publisher took his title on. Within years, Artusi’s book became a hit throughout the land, the veritable Joy of Cooking for Italy. His blend of anecdotes, shards of history, and personal comments made the book approachable to women throughout Italy’s kitchens. It also spread a certain version of Italy’s written language around the country. This did for the Italian language much the same as what the book the Divine Comedy (Divina Commedia) did centuries earlier. Written by the poet Dante Alighieri in the local vernacular – the language of the people – Alighieri helped replace the use of Latin (the language of ancient Rome) with the more common tongue spoken throughout the land.

Artusi appealed to people’s respect that food is as important to life as sex, and his book ingratiated his name into Italy’s culinary consciousness. Pelligrino’s book is practical, humorous, and raw. He writes:

“Life has two principal functions: nourishment and the propagation of the species. Those who turn their minds to these two needs of existence, who study them and suggest practices whereby they might best be satisfied, make life less gloomy and benefit humanity. They may therefore be allowed to hope that, while humanity may not appreciate their efforts, it will at least show them generous and benevolent indulgence.”

For self-publishers, Artusi’s book is a reminder of the rewards of perseverance and patience.

In May of this year my nephew will marry his Italian fiance close to Venice. I also look forward to enjoying good food and wine and company, and will also practice speaking the basics of the vernacular, the language Artusi’s cookbook helped disseminate throughout Italy.

Buon appetito.

Other Snippets –

While reading Publishers Weekly today during a plane flight to Karachi, I was happily surprised to see that it listed a cover image and description of my latest fictional book – River of Dreams.

Kathleen Gamble, an author who attended the same high school as I did in Europe, recently published her cookbook Fifty-two Food Fridays, which includes recipes from throughout the world. Congrats, Kathleen!

Two years ago my friend Robin and I spent five days at a house in the village of Magny-les-Villers in Burgundy – surrounded by vineyards and rolling countryside. On arrival at such a quiet location, Robin wondered aloud whether we would find things to do for five days. On leaving, we both wished we could stay for weeks longer.

Peaceful Magny-les-Villers

I found this new book about Magny-les-Villers online. Turns out it was written by Laura Bradbury who (together with her husband Franck) rented us the house where we stayed. Titled My Grape Escape, this book is all about finding and renovating that property. It is about camaraderie with friends, family, and workers who help inject sanity and levity into the daunting task of completing renovations before the first paying guests arrive.

Colorful entry way from an inner courtyard

View of the local church steeple

The genre is that of foreigner buys property in France, undertakes renovations, and in doing so learns to slow down and appreciate the quality of day to day life. It also documents the transformation of a person as well as a property. Laura was in her twenties when she and Franck purchased this property. Her years of studying law at Oxford convinced her that time spent in non-productive tasks was almost abhorrent, something to feel guilty about. But her husband Franck helped demonstrate otherwise.

One of many cellars within walking distance

When they set off to spend a day buying a second hand car, they instead enjoyed long hours with friends eating breakfast and lunch, and drinking wine and coffee, and buying – unexpectedly – all required kitchenware for their home at a bargain price. Their failure to find a car was alleviated within days when they found one to purchase elsewhere. The book is filled with these scenes – which expand Laura’s comfort in letting go of control. As Franck asks her about events in life: “…why don’t you try to believe that they will turn out just fine – no matter what we do or don’t do?”

One day when Laura and Franck part from their friend René, he leans in the open car window to tell her, “…never confuse what is urgent with what is truly important.”

We found a tiny wine outlet…

…selling some cracking good burgundy

Laura lets go of her plans and realizes that working long hours in a law firm might damage her precious marriage. She also begins to enjoy herself more. Opportunities to learn abound around Magny-les-Villers. “I had never met anyone who was more gifted for capitalizing on a moment of celebration than Burgundians,” she writes.

Whether you want the renowned Montrachet….

….or a famed Clos du Veugeot…

….or just a simple wine for lunch – Burgundy has it all

On visiting a physician to get a prescription for pills to reduce anxiety, Laura hears her husband Franck ask whether his wife can still drink wine while on medication.

“Only good wine,” Doctor Dupont answered. “I would highly recommend around two glasses at lunch and dinner. Something fortifying. A Pommard or a Vosne-Romanée would be perfect, though I would also consider a solid Savigny. I would, however, advise you to stay away from the whites at the moment, Madame Germain. They tend to have an agitating effect.”

Voila! What the doctor ordered – Vosne-Romanee

The book is riddled with colors, scents, and images of good food and wine. There are blue-footed chickens from Louhands, yellow wine from the Jura region, cherry red ramekins, lime green pie plates, as well as stewed rabbits and prunes in white wine sauce, smoked morteau sausages and potatoes with crème fraiche and freshly chopped parsley, and bottles of bubbly crémant, Hautes-Côtes de Nuits, and Savigny-les-Beaune Les Guettes.

The home they are renovating comes with historical intrigue. Built in the year of the French Revolution and the storming of the Bastille – 1789 – it was also used to house a billeted German soldier during the Second World War.

It was a pleasure to read this story of how the property we stayed in was first renovated. Though I never met Laura and Franck personally because they were in Canada at the time, the attention to detail they put into each communication, and their rapid responsiveness to our queries were both informative and helpful. The brightly painted home was a joy to stay in. On more than one morning while there, we woke, drank coffee, sliced a baguette for breakfast, then simply opened the door to wander by foot around some of the most sublime and precious wine properties of the Cote D’Or.

Burgundy terrain – producing Chardonnay and Pinot Noir

This book brings alive the quirky joys of living in the French countryside, and will make you reconsider what you truly consider important in life.

Check out more about Laura and Franck’s properties in France, here, or Laura’s book My Grape Escape, here for the Kindle version, and here for the paperback.

Where to go?

Laura and Franck can recommend some of the best places to visit. Two local wineries recommended by Franck are the following:

Domaine Naudin-Ferrand

In Magny-les-Villers; 03 80 62 91 50; info@naudin-ferrand.com

Domaine Maillard-Lobreau

In nearby Savigny lès Beaune; 03 80 21 53 42; maillard-lobreau.gerard@wanadoo.fr

This week it’s time for something different.

I write two blogs – one about wine, the other about books and publishing.

What to do after you’ve launched a new book

Every Tuesday I try to fire off one blog post, alternating posts on different weeks between the wine and publishing sites.

Why Tuesday? I checked the stats. People don’t check the internet much on weekends. They’re at football games or soccer matches or fixing up their homes or cooking with friends. They tend to look at the internet quite a lot on Tuesday, Wednesday, and Friday. So I write during weekends and post on Tuesdays, hoping to snag attention when most eyes surf the net.

This week – I am posting the same blog for both sites: vinoexpressions (also known as wineandwork), as well as roundwoodpress.

The reason is simple.

This week we go from Barolo…

A few years ago, a friend sent a link to check out Wine Library TV. Someone named Gary Vaynerchuk ranted about wines on videos. I thought he was a bit over the top and loud, but he did come across as down to earth.

…to books

I’m now reading Vaynerchuk’s book – Crush It. Basically, he used the internet to promote his family wine business and succeeded wildly, then decided to step away from wine in order to work on promoting how the internet can be used for personal branding. The book is filled with short videos that keep the narrative lively.

This self-appointed wine wizard transformed himself into a branding guru.

Branding –

Here are a few quotes from Vaynerchuk’s book regarding following your passion, and branding yourself.

“…live and breathe your passion. Do that, and you’ll no longer differentiate between your work life and your personal life. You’ll just live, and love doing it.”

“Everyone – EVERYONE – needs to start thinking of themselves as a brand. It is no longer an option; it is a necessity.”

“…skills are cheap, passion is priceless.”

“Tell me your story, and if you’re good, I’ll come back for more. Then I’ll tell my friends, and they’ll come…”

[Italicized quotes above – copyright: Vaynerchuk, Gary (2010). CRUSH IT! Kindle Edition.]

His steps toward success in building your brand are simple, but require that you work your tail off. The major factors he attributes toward succeeding in building your brand are: do what you are passionate about, create excellent content, keep it down to earth and real, create a community, and make the world listen. This is a fun book to read, because Vaynerchuk is down to earth and energized.

Whether you like wine, are an aspiring author, are looking for work, or trying to carve out your own professional niche, it’s worth reading this book. Why? Because personal branding is critical to selling your product or yourself. I never met Gary. But what he says resonates with the same message provided by the authors of the book titled: APE, Author, Publisher, Entrepreneur – How to Publish a Book, described in an earlier blog post: if you want to succeed in this internet wired world, don’t pump out BS or try to be what the Irish call a ‘chancer.’ Because whether you are describing wines you love or trying to get others to tune into your latest series of sci-fi or pet grooming book series, you truly have to believe in what you are doing.

No BS

That confidence resonates with others.

Your brand will grow as your outreach expands, your confidence notches up, and your communities grow.

Community – 

The internet has created a brave new democratic space. Writing web log posts has allowed me to gain access to a community of people who are passionate and informed about what they do. The virtual community is far larger and more diverse and international than if I was only able just to walk around the ‘hood getting to know neighbors.

Let me illustrate, first about wines, then about publishing.

If I have a question about wine from the French Riviera or the Ligurian coast, I’ll contact blogger Chrissie who writes The Riviera Grapevine; if I want to know about Italian Piedmont wines such as Barolo (or if I want to talk about a new fiction book idea), I can drop an email to author / wine guide / blogger James Sajo who lives in Italy and runs a guide business and is dialed into local wines. To get the scoop on the best deals in Bordeaux wines, I’ll get in touch with my friend Les Kellen, who runs wine tours and operates a guest house in Blaye, Bordeaux.

If I want advice on publishing and marketing (or want to see some zippy artwork), I’ll check out Robin Kalinich’s site, or check out the blog or drop a message to Fiona Pearse – an IT guru and author living in London.

Bordeaux is a region, a wine blend, and also a very successful brand

Using the internet, I don’t have to hop on a plane or drive (though that’s fun) to get up to date information from people who are passionate about what they do. Instead, I just check in with the virtual world, and zip off an email query.

Another Word about Wine and Books –

What else do wine and books have in common? I subscribe to the Wine Spectator magazine. Because I’m working in Asia, I get the digital rather than the print edition. So I recently looked at the site and realized they have an entire wine course – with quizzes, instructional materials, quotes, and multiple videos that are free for subscribers. As the site says, homework was never so much fun. One lesson is about Buying Wine. To encourage people to be experimental at wine stores, they write:

“Think of a trip to the wine store as if it were a trip to the book store…None of the titles are familiar, so you read the plot descriptions on a few back covers as well as the employees’ comment cards…Buying wine is pretty much the same, only a bottle of wine is often less expensive than a hardcover book…” [Copyright Wine Spectator magazine.]

Thanks, as always, for tuning in.

(This is the first of occasional posts about authors whose words and thoughts reshaped the thinking of generations.)

Looking down from San Vigilio village toward upper Bergamo

ONE HUNDRED YEARS AGO, German author Hermann Hesse visited the upper and lower cities of Bergamo in Italy, fifty kilometers northeast of Milan.

The Orobie, or Bergamo Alps

Hesse was in his mid-30’s. He had recently fathered a third child and had yet to write Siddhartha or The Glass Bead Game. But this trip came before a brave, pivotal moment in his life.

Hesse paced over curving, cobbled alleyways between stone clock towers, ancient cathedrals, and red tile roof homes inside the walled upper city – Città alta – before climbing to the higher village of San Vigilio. From here he looked out toward plains, alps, and lush hillsides that inspired his remark of this being one of Italy’s more beautiful corners.

Hesse visited three years after publishing his novel Gertrude, in 1910.

At the opening of this book the narrator declares “Even if, as it is decreed by the gods, fate has inexorably trod over my external existence as it does with everyone, my inner life has been of my own making. I desire its sweetness and bitterness and accept full responsibility for it.”

Sage words from a wanderer.

How much did Hesse adhere to what he wrote about individual responsibility? In 1914, the year after he visited Bergamo and the year in which the First World War broke out, Hesse was assigned a military duty of guarding prisoners. He then wrote an essay that advocated this his fellow citizens stay wary of zealous nationalism. The result was such a backlash that he eventually forfeited his citizenship and took a Swiss passport instead. In retrospect, his bold words appear prophetic.

Only after purchasing my ticket to Bergamo did I learn of Hesse’s visit to the village just above that city – San Vigilio.

A sweet patch of earth to call home

After traveling from the Città alta via a funicolare cable tram to San Vigilio village, I found an outdoor cafe where a half dozen people sat. The waiter refused to serve me, saying I had to wait an hour before lunch time. Mystified and frustrated, I paced instead to the neighboring San Vigilio Ristorante Pizzeria, with a magnificent view down valley.

The unexpected snub from the previous waiter delivered good fortune. I sat and read a restaurant pamphlet, which told how this eatery opened in 1913 with the name Isola Bella (Beautiful Island). Hesse had visited this location that same year, where he had a ‘quick glimpse at the glass doors’ of this same restaurant and was inspired to enter because of the view.

In a show of happy solidarity with this wandering writer, I ordered casoncelli, Bergamese pasta rolled to resemble the winged hat of a nun, topped with bacon. I then drank a glass of Valcalepio rosso local red wine.

Hesse won the Nobel Prize for Literature in 1946, but his book sales plummeted before being revived again by the 1960s ‘counterculture’ movement in the US and Europe. Hesse often wrote about unexpected twists of journeys that shape us.

Casoncelli pasta

Years after this visit to Italy, Hesse moved to live in the Swiss hillside village of Montagnola, high above Lake Lugano. This enclave shares much in common with San Vigilio – being a small and sparsely populated hillside community with access to stunning views, crisp air, and no sense of rush. Were I a betting man, I’d guess that his first visit to Montagnola reminded him of his happy visit to San Vigilio. Regardless, this wandering author who inspired generations to seek personal enlightenment before monetary gain knew the value not only of beautiful countrysides, but of courage.

Simple headstone for a powerful thinker – in Certenago, Switzerland

Learn more about Roundwood Press, or the author, or the books.

This Roundwood Press website launched earlier this month. Considering this took place in south Asia in a relatively restrictive environment regarding alcohol – celebrations were low key. Still – champagne and beer flowed, and dinner included homeade dishes made by several people. This food related to geography included in books sold by Roundwood Press.

This included Irish soda bread, Tuscan tortellini (challenging – considering the Chinese pasta maker handle cranks backward), Panamanian marinated and barbecued snapper with lime and chile, Middle Eastern tabouli, banoffy pie concocted out of a recipe from Malawi, and American brownies.  Guests included folks from France, Norway, Colombia, Pakistan, Australia and the US. We even linked in a friend from Karachi via Video Skype.

Between glasses of Carlsberg and Domaine de La Janasse Côtes du Rhône red wine, we played games of rootop bocce ball – or boules.

Thanks to those of you who could not attend – but followed us online. And thanks for showing interest in the books!

I hope you’re interested in follow ups, and suggest you sign on for updates to this web log on the Home page.