Browsing Tag 2012

I have a good feeling about 2012. Most people I know would ask me to quantify my feeling. I will do so by saying I’m more than 75% sure the world is not going to end on the Mayan calendar, leaving 25% probability that it could occur. Being  realist I’m certain there’s so much more we need to learn before things come to an end. According to the quantum physics the end may never come.

Now that you understand the logic of my thinking and that I enjoy using my brain. I’ve been thinking that I would like preserve my ability to think logically for a long time considering I may have another 50 years to live in this world. My New Year’s Eating Resolution is to eat more:

• Spinach
• Carrots
• Fish
• Walnuts
• Berries
• Drink more coffee

Supporting sources:

• 6 Foods to Boost Your Brain
• Top 10 Brain Foods
• 6 Foods That Are Good for Your Brain

5 Behaviors to Help You in 2012

1. Make a roadmap ~ have a strategy
2. Take [the right] action – implement the strategy
3. Keep going – endurance is a good measurement
4. Failure is feedback ~ keep learning
5. Be resilient and flexible

Modified from Effortless Abundance

Happy New Year!

Happy New Year! I have good feeling about 2012! Despite reports of doom/gloom. I think 2012 is going to set the steps for our future. Let’s kick this off by celebrating what we learned from the past by something new and exciting to clang our glasses too.

These deliciously looking cocktails are created and inspired by Julien Pieras [The Twinkle] at Le Caprice and master mixologist Isaac Elbhar [Silver Fireworks] at Bryant Park Hotel Cellar Bar.

Try them out:
The Twinkle

1 Part Kanon Organic Vodka
1/2 Part Elderflower Liquor
Champagne

Add vodka and liquor to a champagne flute, top with champagne.
Created by Julien Pieras at Le Caprice.

Silver Fireworks

2 oz of Absolut Vanilla
1 oz of Midori
1 oz of Pineapple
1 fresh squeeze of Lemon
Sambucca Dash

Shake all ingredients except Sambucca, then strain into martini glass. Flame the Sambucca into a dfferent glass and pour it over the concoction and garnish with silver flake.