Denying is our way of pretending something isn’t happening either while it is happening or after it has happened, in order to survive it. It’s actually the mind’s way of protecting us. We deny all kinds of things to protect ourselves from the shock,…
Source: The Destruction of Denying
Do you like your single life? Settle into it. Research suggests that it can be rewarding in ways you rarely hear about. There’s a lot of angst these days about the growing numbers of people living single, and especially about young adults who routinely…
Gary Direnfeld, a counselor in Canada, read an interesting few lines in an article by William E. Krill, Jr. L.P.C. The article is entitled, The Child Victim of a Narcissistic Personality Disordered Parent. Although he is writing about the experience of…
Approximately a hundred years ago, Franz Alexander MD taught what is now referred to as psychophysiology. He taught: “The fact that the mind rules the body is, in spite of its neglect by biology and medicine, the most fundamental fact which we know…
Source: The Mind Rules the Body
Yesterday, I acknowledged a pivotal event in my life. Two years ago, at this time, (June 12, 2014), I was all wired up in the cardiac care unit of my local hospital. A bit more than 24 hours earlier, on that day, a fully occluded artery was threatening…
The Last Holiday introduced me to this inviting dish!
This may be the most delicious risotto I’ve ever hadde in my entire fucken life! The trick is that the sugars from the onions, carrots, and celery balances out the acid and bitterness from the wine.
two cups carnaroli rice
3/4 cup diced red onion
3/8 cup diced carrot
3/8 cup diced celery
salt and pepper
one and 1/4 cup barolo wine (or other high-quality full-bodied red wine)
three tablespoons diced prosciutto
one quart chicken stock, diluted 1:1 with water to make two quarts total
one cup grated parmigiano reggiano
two tablespoons butter
hard truffle cheese for grating on top
chopped flat-leaf parsley
Sautee onions, carrots, and celery with fresh-ground black pepper on low until very soft, but keep temperature low enough so they don’t brown.
Add the prosciutto and continue to sautee until the fat renders, again making sure not to brown.
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