I have always believed that if you WANT things to happen you have to MAKE them happen. Success doesn’t just FALL in your lap. Taking a risk, summoning courage and being persistent are all necessary ingredients to provide opportunity. The problem is, sometimes life’s unforeseen circumstances put up seemingly insurmountable obstacles that can discourage even the most positive and pro-active people.
NBC NEWS London Bureau where I launched my career in TV as Newsdesk Editor (a million years ago)
Early days on a “Midday” shoot on Baffin Island, Nunavut
I could never have worked in the TV business without the drive to ‘make things happen’. But, in the last few years, the digital revolution has changed everything for me, for many of my friends, colleagues and pretty well anyone working in media. So, after spending my whole life building a television career, was ‘starting over’ at this stage going to be my worst nightmare or the best thing that ever happened to me? Yikes, this felt like a mid-life crisis on steroids! What was a baby boomer like me to do next? Continue Reading
I’m making a bird. But, instead of turkey, I’m cooking up a Gordon Ramsay Roasted Chicken Stuffed with Chorizo dish. Mmmm, it’s a bit smokey, spicy and so succulent! Did you also happen to notice that I spelled ‘honor’ the American way? Seems fitting just this one time, right? OK, I digress. Back to the recipe… Here’s what it looks like before and after roasting (below). Looks good… right?
I’m not a tree hugger sporting Birkenstocks and protesting on weekends. (Although some of my best friends are!) I AM a foodie and a huge fan of eating delicious, healthy, whole foods. So on the weekend, you will find me in the kitchen (Walnut Kitchen to be specific) making among other things, this amazing homemade granola recipe. Continue Reading
I love eating out, especially when it’s a home cooked meal made by friends who are into food as much as me. So, it’s a treat to get an invitation to Shelley Adler and Paul Cohen’s house. Shelley is a wizard in the kitchen and has a knack for finding really interesting recipes like this red lentil soup. The combination of cumin, cilantro and a final squeeze of lemon are mouth-watering!
Red lentils are legumes that don’t need presoaking. Why? They are hulled and split. Because they have no skin, they are easier to digest with the added bonus of cooking up fast! I personally prefer them over green and brown lentils. BONUS: Lentils are also a great source of dietary fiber, protein, and B vitamins.
This soup is one of my all-time favourites because it isn’t just delicious, it’s also very nourishing. Below is the recipe AND the video so you can see that it’s SUPER easy too. ENJOY!