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Through the eyes of Suzy...

How many of those New Years Resolutions lists do you have? And how many of them did you keep? Probably not many. It's okay! Most people don't keep up with them for one whole year (some even just forget about them).

This year, to make this different, I am going to share with you three tips that I heard from a friend who always seems to be on top of her resolutions list.

Number one, write down realistic, short-term goals. Instead of writing “I'm going to lose all my weight and look good in my business dress,” write down something like “I'm going to get a membership at the gym and work out x-number of times a week. As a reward, I will give myself x-reward.” This is much easier to carry out and stick to throughout the whole year!

Number two, instead of writing about a change in your personality, research activities or groups you can join to gradually help make that change. “I'm going to be more outgoing” won't help much, but if you write “I'm going to join the local debate club or I'm going to join a local sports team,” you are more likely to be motivated to carry out your year goal.

Number three, record your challenges. For the weight loss challenge, take pictures, make videos, do something that will make you remember and keep you motivated throughout the year. For the personality one, again, take videos or pictures and make an album out of it! Or simply make an Instagram account so you can easily access them!

 

 No matter what you do, the important thing is to make the resolutions list realistic and simplistic.  

Read 258014 times Last modified on Tuesday, 29 December 2015 00:00
Monday, 28 December 2015 22:00

12642 comments

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    Lying down and vomiting between courses: This is how Ancient Romans would feast
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    Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

    Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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    Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
    Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

    What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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    Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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