Oui, oui, bring me seven-course dinners

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By Nina Gustafson

My younger sister and I have a thing for French and British classic details, clothes being one of them. Think escape from the ordinary and old fashioned. We tend to buy these types of gifts to each other. If not sooner, it definitely started with my sister buying the book “The Audrey Hepburn way of life: How to be lovely” during a trip to the USA. I think you get where we are going…


Baked chestnuts, strawberry and vanilla tart, cheese dish


Madame Chic and her influence on our dinner times

My sister was also following a blog by Jennifer L. Scott and given our common interest in clothes, she thought I would like the book “Lessons from Madame Chic: 20 stylish secrets I learned while living in Paris”. While my sister focused on the “de-clutter your wardrobe” bits, I was rather excited about the bits on FOOD. A girl has to have her priorities straight! Quotes like “dinner was always at least a three-course sit-down affair at home” and “mealtimes were an event” caught my interest. Not that I am a very hungry person but I like the extra ordinary, extra ordinary food being no exception. After an earlier binge on British movies, our little family had already talked about starting to incorporate Sunday dinners in our routines. The book gave me the idea to try it every single day. I do like to dive all in with new things, to get the right feeling, so that’s what I did! What could go wrong?!

In the book, Jennifer describes mealtimes consisting of:

  • Appetizer/apértifs – I had already picked up the habit of occasional “apéro” (pre-dinner drink and finger food) for example cheese from a Swiss friend, so we usually had something simple for this.
  • Soup: Something light like onion or leek soup.
  • Starters/Entrés: These are not mentioned separately in the book. Sometimes we only had a soup but occasionally we switched it to a starter, or had both.
  • Main course: roast, chicken, whole fish with potatoes dish or similar. We did eat quiche at some occasions but according to the book it seems to be a lunch dish first and foremost.
  • Salad: Sometimes eaten separately, sometimes with the main course.
  • Dessert: Very often tarts (the rest saved for breakfast), other times pannacotta or meringue.
  • Cheese course: By this time we were usually pretty full and only took a small piece of cheese.
  • Coffee and digestif, which we usually combined with the dessert rather than save it for last.

Our dinners had a strong focus on French dining mixed up with elements of Italian, Swedish and Asian cuisine.


Onion soup, fougasse and wine and an entré with asparagus and almonds


During this relatively short period (I must say) of food indulgence, our movie choices also tended to strive towards those focusing on food, such as “No reservations” with Catherine Zeta-Jones and Aaron Eckhart and “Julie and Julia” with Amy Adams and Meryl Streep. Strongest impression did Meryl Streep do in her interpretation of Julia Child. How can you not love Julia with her personal approach to French cooking, usually dressed in pearls (yes, of course I had to add that element as well. Why do it halfway when you can exaggerate?). As a result, still being a meat eater back then, we made her signature dish Boeuf Bourguignon as one of our main dishes. Watch and learn how to cook from Julia Child.



Boeuf Bourguignon with potato rose, chicken in clay cooker, sweet potato and spinach quiche


Our family dinners were so much more than just the food. It was a family moment! We decided to dress up to these events. No tights or joggers, but dresses and shirts with tie was more the melody, and pearls of course. During the dinners, we had time to talk while listening to calm, often classical music in the background (this choice of music does happen on other occasions but I our general music taste is far away from it). After dinner, we played board games such as Chess, Othello and Kalaha and if it was not to late we watched a movie with (you guessed it) food theme.


Drawbacks and lessons learned

Because I am not a big fan of ready-cooked at any stage, these meals claimed quite a lot of time as meals were prepared from scratch including mayonnaise and similar things which most people buy. Everything around like shopping and setting the table also demanded a fair share of time, as did the actual dinners. Besides being time consuming, you cannot have a seven-course dinner every day without feeling you have had enough. You can only eat a limited amount of food at each meal and after a while we run out of space in our fridge and freezer. C’est la vie! All good things must come to an end… Although we have continued to have similar dinners now and then, I must admit that I have let myself slack, mainly because we moved to a new location and I left all my cutlery behind, but it is not too late to make a new attempt. New books like “A kitchen in France” by Mimi Thorisson, “Dinner with Mr Darcy” by Pen Vogler and “Sunday Suppers” by Karen Mordechai are really inspirational. So basically, I haven’t learned a thing! I would do it again anytime, and I think I will start already this Sunday. Bon appetite!


Nina Gustafson is originally from the Stockholm area in Sweden but currently lives in Cambridge in the UK. She is a sociologist by training and works in academia. Her blog posts cover high and low subjects but with a clear focus on the academic life and other joys of life such as cooking/dinners, yoga, travels and much more.

The 3 levels of the News Diet

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By Robert Gehrlach

Recently I went on a diet. It was my first ever diet, and an unusual one on top of that. It was not food that I cut out of my diet, it was the Daily News. And ever since I have been on this diet, my productivity, well-being and creativity have improved noticeably.

Before I went on this diet, I checked the daily news several times of the day. I skimmed through the list of headlines and sometimes read an article or two. After the ritual has been performed, I felt ‘informed’.

The news media is in trouble

Except that I was not informed. Daily News were probably never the best source for well researched and in depth investigative journalism, but recent developments have hardly improved the situation.

For one, the shift away from print to online media and the disruption of classical daily news business models resulted in a long and continuing decline of profitability of the news industry, and along with it the quality of much of the daily news we consume. This is especially true for online news: even the New York Times, not long ago hailed as a beacon of hope, is struggling with a continuing loss of online advertising revenue and slow online subscription growth.

There are many reasons for this decline. The most important one is the low value that we, the consumers, place on being informed. If we are not willing to pay for high quality journalism, we have little right to complain about diminishing quality. Our unwillingness to pay for quality information makes it difficult for the media to reconcile a desire to maintain market share and profitability with the vision of an impartial ‘Fourth Estate’ informing the public.

But there is yet another major difference between today’s news and those in the offline era. Essentially, news editors simply became too clever for their own good.

Nowadays, editors and journalists know exactly what core readers and potential new customers are most likely to click on, share, comment on, and read. It has proven too difficult to resist the temptation to trade more clicks and thus higher advertising revenue for lower content quality by adapting the product to the user’s consumption behaviour. And direct real time feedback from your behaviour to the news editor is why the daily news are bad for you.

6 reasons why the daily news is bad for you

1 Negative bias

Editors know, for example, that disaster news is generally more popular with their readership than stories about scientific breakthroughs in energy research. They simply respond to the negative bias of their readership: humans are predisposed to focus on negative news over positive news. And they give us what we ‘want’: the large majority of the news we consume is negative, creating a picture of a world that is far more dangerous, depressing and hopeless than it really is. Whist this distorted reality is what we crave, it is detrimental to our wellbeing and the opposite of what we really need: a hopeful, realistic outlook on the world that encourages active engagement with the world around us.

2 Sensationalism and poor coverage of important issues

We thirst for excitement and distraction. Sensationalist stories are dominating the news and important but less stimulating issues are poorly covered. How often do you see articles discussing topics such as education, incentive structures in the political system or the threat of the rising complexity of our world to our institutions’ ability to make proactive in the headlines?

3 Echo chambers

We love to remain in our comfort zone, and are often allergic to views and opinions that oppose our own, even if they are rationally convincing. As a consequence, we often only read a limited selection of newspapers that support our existing views. This is especially true if consume news via social media. Whilst this is what we want, we actually need to leave our echo chambers and be subjected and listen to the opinions and views of the people from ‘the other side’. Only this way can we understand one another and replace the feeling of antagonism with one of connectedness and prepare for respectful dialogue.

4 Lack of depth and context

We are short on time and are living in a world of an increasing number of distractions. Therefore, news articles tend to become more simplified and often include even shorter summaries to cater to time-poor readers. For the same reason, news also often lacks the necessary context or information on the underlying systemic issues when presenting information. This lack of depth and context can sometimes result in news-snippets that are generating the illusion of information, but actually are, in their entirety, merely a plethora of disinformation.

5 News cycle

We have short attention spans. That is why the news reports on certain news stories excessively for a limited period of time, followed again by silence regarding the former hype topic. The loss of coverage of the specific topic by the news creates the illusion of a simultaneous loss of relevance of the topic, for example in the case of the Panama Papers. More importantly, this phenomenon known as ‘The News Cycle’ creates the illusion that everything that is important happens now, and lets us disregard the importance of historical developments and ancient wisdom for our daily lives.

6 Information overload

We have limited bandwidth and ability to manage information. Frequent news checking contributes to a general overload of information and subsequent conditioning towards mindlessly seeking out information stimuli. This can have potentially negative consequences for our ability to learn and retain information.

There are of course many other challenges, such as Fake News, a decline in the public’s trust into the news media and tendentious reporting, but I guess you get the picture.

Go on a diet!

These and other reasons result in more and more people subconsciously avoiding the daily news, as they realise that they simply feel better this way. So I too began to ask myself a number of questions:

1. When was the last time I received important information via the daily news which I would otherwise have missed?

2. When was the last time I made a better decision after reading the daily news?

3. When was the last time reading the daily news gave me a new idea?

4. When was the last time I felt positive and motivated after reading the daily news?

5. What is the last positive and progressive daily news I can report?

6. When was the last time I gained a new and important insight into a systemic issue our world is facing?

My answers to these questions were revealing and motivated me to start a systematic daily news diet. I completely stopped reading or watching daily news.

Since I started this diet, the lack of information overload and regular disruptions resulted in rising productivity, concentration and increased focus during my day. The lack of constant influx of negative stories was a further benefit. At the same time, I felt that by avoiding the daily exposure to news snippets lacking depth and explanatory power I started to spend more time exploring interesting issues in depth myself, often resulting in interesting observations and input for conversations with friends and colleagues. What was surprising was that really important information reached me almost without any delay regardless, via friends and other sources.

Four months into the diet, I feel absolutely no need to go back to consuming daily news. Whilst there might be some drawbacks to the diet, such a possible lack of small talk topics related to current affairs, the overall advantages outweigh the disadvantages for me. Especially as there are great alternatives to daily news.

Nutritious alternatives

Remaining ignorant to what is happening in the world is not an option for most of us. A news diet therefore should ideally still offer you a balanced diet of information. According to your preferences, you can choose from three levels for the diet:

Level 1: The Beginners Diet:

Try to increase the times between checking the news, for example check the news every 3 days only and switching off your news notifications on your phone. Whilst this diet helps you become more productive, it does not yet address any other of the issues mentioned in the previous section. It is a good start though to test out the waters of the ‘No Daily News’ life.

Level 2: The Balanced News Diet:

Completely avoid all daily news and instead only read and buy (!) weekly or monthly news magazines, such as ‘The Economist’, or subject specific magazines that interest you, for example the ’Harvard Business Review’ or the ’MIT Technology review’. These magazines often offer more in depth reports and address underlying issues, therefore providing you with a more nutritious news diet. Another great source of in depth information are essays found in publications such as ‘The Atlantic’ or ‘The New Yorker’ and in-depth documentaries, such as the ones by Adam Curtis.

Level 3: The Hardcore Diet.

This diet is for the most extreme souls amongst us. Avoid all news and only read essays on selected blogs and quarterly or yearly magazines, for example the ‘Le Monde Diplomatique’ yearly review. At the same time, increase your consumption of classic and contemporary works of literature, philosophy and the arts in form of books.

Over to you

Personally, I found Level 2 to be a good compromise, and would encourage anyone to at least try out cutting down on the news to make up their own minds. You might be surprised by how much better your life can be if you cut out a previous essential.

Robert Gehrlach is a senior consultant at mm1 in Berlin and a student of life. He is passionate about sustainable innovation, technology and society.

Note: Robert has also published this article on medium.com


A Photograph Per Day: Practicing Mindfulness through Art

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By Niki Sol

Two years ago, a friend of mine started a photography project where he took one picture each day for the entirety of 2015. For him, the project gave him an opportunity to experiment with his photography and try new techniques. He posted each new picture to Instagram and I found myself looking forward to seeing what he chose to share with his network each day. Some photographs were of his family (including his infant daughter), people he saw on the streets, objects in everyday life, or places he might visit (his pictures of a trip to Dachau were particularly resonating). As 2015 wound down, I began to flirt with the idea that I should try my own photography project for the coming year. I was starting a new chapter of my life, moving back to the UK after a two-year absence to start a new career as an academic. I had no idea what might unfold and the idea that I could share that journey with my own network of friends and family appealed to me.


Day 45: Jarabe Tapatio


The Artist Within Us
I believe we each have an artist of some sort in us, but too often many of us feel we cannot “indulge” that part of us. The past decade of personal trials and tribulations taught me that indulging our creative side is often exactly what we need for our well-being. I too often get caught up in my own headspace about what I have been doing wrong or what I should be doing, instead of simply being mindful of what was happening around me in that moment. Thus my photo project, titled 2016, commenced as I arrived in the UK on 1 January, 2016.


Day 191: Up


If you were to look at my 366 photographs in one sitting, you would notice certain themes emerge: dogs, nature, and architecture. You would probably also note that I like to play with light a lot in my pictures. Some of the pictures (particularly of architecture, performances, and street art) are already meant to be admired by the passerby. These pieces call out to people saying, “Look at me! I am art!” Capturing those instances of someone else’s art reminded me of other people’s interpretations of their experience. We should, more often, take the opportunity to stop and enjoy what others have created for us to engage with.


Day 261: Doubles Anyone?


But I also love the moments that simply occurred around me: the beauty of a moment that is finite whether because of movement (of myself, others, or the sun) or time. I found myself looking beyond my destination (must get to work, need to start this, have to finish that) and enjoying my journey through the day. Walks to somewhere became adventures. What would I see? Who would cross my path? And my photographs reflected this. I found humour and splendor, sadness and hope. I paid attention to creatures big and small as they went about their days. I saw moments where nature punched me in the gut with its awesomeness.


Day 99: Morning Nap


Being Mindfulness 

Interestingly as the year ended people in my Facebook network reached out to me to thank me for 2016, even individuals that I am not particularly close with. They told me how much they enjoyed my photographs and the feelings those photos conveyed. On social media (even though we might have a large network of friends), those we might not engage with regularly often move to the periphery of our lives even if we all still have a window into each other’s worlds. The connection that my art made beyond my intended audience of family and close friends reminded me how linked we are.


Day 216: Raindrops


Now that the project is done, I notice my increased mindfulness in my daily life. I attribute this in part to 2016. I engage more with the world around me in a way that allows me to appreciate moments like those captured in my photographs. Instead of hurrying to “what’s next”, I intentionally experience the time and space I am in. And I am grateful that sharing these instances with my social circles (small and large) has brought more of a connection to the beautiful world around us. I take these lessons with me into the new year and look for new ways that I might engage with my surroundings.

Niki Sol is a dog lover, redundancy collector, and scholar of intersectionality and interculturalism in higher education. Follow her on Instagram (sunluff) and Twitter (@DrNikiSol).”

What makes me happy? – Part 2

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Every Thursday I wake up in anticipation. It’s the day that a column called ‘That which enriches my Life’- ‘Was mein Leben reicher macht’ is published in the German newspaper Die Zeit. People like you and me let us know about a special moment that makes them happy. Let me tell you about some of the moments that readers have shared recently. I hope they will make you smile, too.

That which enriches my life

Dancing barefoot (and the blister plaster the day after). (Verena)

The gardener who maws around one single margarita flower on the public lawn. (Oliver)

To be called ‘Papa’. (Thiemo)

Math tutoring, seventh grade: The first task with the unknown x was successfully solved. Afterwards, a startled pupil asked: Is x now forever three? (Nils)

My daughter and I have dogs. The two dogs are often jealous and want to defend their territory. Again there is loud growling. Being hearing impaired, I ask my daughter: “Is that your dog or mine?”  Neither of them, my daughter replies, “it is the coffee machine!” (Karin)

I have stopped locking my bicycle a few years ago. It saves time, and the confidence in my fellow men is growing – because the bicycle is still there! (Wolf)

There is a big construction site at one of the crossroads. I am chaining my bicycle to one of the barriers. A four-year old boy lets go of his father’s hand, plants himself in front of me, stamps his foot on the floor, and says: “That’s a construction site.” (Angelika)

An elderly couple on the next restaurant table wants to pay their bill. The waitress asks friendly: Separate or together? The elderly men answers equally friendly: “Forever together, until the end!” (Friedrich)

(Adapted from a column called ‘Was mein Leben reicher macht’ in ‘Die Zeit’)

Have you heard about the Miracle Mornings?

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By Nina Gustafson

I work in academia in Cambridge. Lately I have felt that this work takes the best out of me. Although I like what I do I have had an increasingly strong feeling that this can’t be it; there has got to be something more to life. There are always friends and family but everything seems to follow a given path. Moreover, I don’t seem to be alone having feelings of doubts but many of my friends and colleagues have given voice to similar thoughts of questioning and discontent (deep dissatisfaction is probably closer to the truth). So I started wondering what to do with my life: potential new careers, new hobbies and life changes in general.

While I was browsing the web for things to spice up my life and give it an extra spark, I spotted the book  “The miracle morning: the 6 habits that will transform your life before 8am”, written by Hal Elrod. Of course I had to buy it! The main thought is fairly easy: get up one hour earlier in the morning than you are used to and do things you didn’t think you had time for. In return you make things happen, become a doer, which hopefully transfers into the rest of the day and keeps you energised. Hal decided to squeeze in six different short, energizing activities in his hour: silence/meditation, reading, affirmations, visualisation, journal of gratefulness and exercise. Too good to be true? Well, I decided to give it a shot.

My very own miracle morning

Early December I started my own miracle morning journey. I drew on Hal when I decided on what to do during my miracle mornings and my first version included affirmations/visualisation, meditation, yoga/workout, reading and developing a skill (initially I tried to learn how to play the guitar but I have put that on hold to not annoy my neighbours). Soon enough I felt it became too stressful to fit six activities into one hour and I skipped a few of them to be able to give 15 minutes to each activity. This approach suited me better. Left was:

  • Reading. Devoting some time each day to read books I never have time for otherwise. I decided to go for inspiring or happy books, after all it is supposed to be a miracle morning. First out was of course the Miracle morning itself.
  • Affirmations. What a positive way to start your morning! The web is full of them. I like the ones I found on chi-nese.com but there are several others.
  • Yoga. I have practiced yoga for fifteen years on and off, and always dreamed of practicing it daily, but never succeeded. Kino MacGregor is a Miami based yogi which I have followed for years. She is a very advanced Ashtanga yoga practitioner (I believe she managed to get through the fourth series of five which is quite an achievement) but very good at explaining the basics as well. On her Youtube chanel KinoYoga, I noticed that she had a one month beginner yoga challenge with daily practice which I decided to commit to. I am really surprised that I managed to stick to this new routine but so far I haven’t missed a day. It is probably a combination of me dedicating a specific time for me but also that this yoga program started with only 10-15 minutes practice each day and slowly built it up to longer practice (me being used to 50-90 minutes which could be too much when you first aim for a daily practice).
  • Writing. I have talked about writing books for several years and with my new inspiration I signed up for a writing course aimed at writing a first draft in ten weeks. All done in the mornings.

The Result

A few weeks later, I feel much happier, more energized and my only problem is how to fit in everything I want to do in my mornings. I have thus started to get up even earlier but I also find myself restructuring my days to fit other activities in as well: lunch walks, taking up running and meditation in the evenings which makes me sleep much better and thus getting more productive in the days. It’s a win-win situation really. What had to give way? Mainly reading e-mails and other activities on the web which I realized were stealing too much time but also the time I spent on work. It is sometimes more effective to take a break than to continue when your brain needs to rest. I finally realised that.

With the new year coming up, I encourage you to create time for your very own miracle morning. It doesn’t matter what you do, but do it! Make it a daily habit to do something important for you for one hour each morning, which will give you more energy during the rest of the day. I wish you the best of luck!

Nina Gustafson is originally from the Stockholm area in Sweden but currently lives in Cambridge in the UK. She is a sociologist by training and works in academia. Her blog posts cover high and low subjects but with a clear focus on the academic life and other joys of life such as cooking/dinners, yoga, travels and much more.


The Love Jam Recipe

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What makes a great jam? I think a great jam is made from different types of fruit and uses different types of sugars.

The Love Jam is a little bit runnier than the usual jam, but the flavor is amazing and very addictive. Why? Because of the different types of sugar that I have used for this recipe.



500g frozen summer fruits 

350g frozen raspberries

425g sugar: 105g  dark muscovado (unrefined cane) sugar, 120g unrefined cane sugar, 200g jam sugar

For a more intense taste use 225g dark muscovado (unrefined cane) sugar and 200g jam sugar (or alternatively unrefined cane sugar or the natural sugar substitute xylitol).


Before you start, sterilize three jam jars and their lids. Put the jars and lids in the sink and cover them with boiling water for 10 minutes. Alternatively you can lay the jars and lids on a baking tray in the oven and heat them at around 100°C , or put them in the dishwasher.

Put the fruit and sugar in a saucepan and heat it up to 100°C and then let the jam cook for about 15 min to 20 min. Don’t forget to keep stirring the mix so it doesn’t burn.

Put the jam immediately in the sterilized  jam jars. Close the jars and turn them on their heads, leaving them like that for 5 minutes.


Tips to know the jam has set:

  • Put two or three metal spoons in the freezer an hour before you start making your jam. After your jam has boiled for the prescribed amount of time, dribble some of the hot jam from the pot onto one of the frozen spoons and wait a few seconds for it to cool. If the jam runs right off the spoon and looks thin and runny, it’s not done yet.
  • Marisa McClellan suggests to “swirl your spatula through your cooking jam, hold it up over the pot, and watch how it falls. However, if the jam runs right off the spoon and looks thin and runny, it’s not done yet. If it forms thick droplets that hang heavily off the bowl of the utensil, but don’t immediately fall off, it is either nearing completion or is done.”

What makes me happy?

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Every Thursday I wake up in anticipation. It’s the day that a column called ‘That which enriches my Life’- ‘Was mein Leben reicher macht’ is published in the German newspaper Die Zeit. People like you and me let us know about a special  moment that makes them happy. Let me tell you about some of the moments that readers have shared recently. I hope they will make you smile, too.

That which enriches my life

Waking up each morning to see the tousled mane of my girlfriend. Very sexy! (Joachim)

In the morning after the US elections, I talked with my six year old son about the results. After that, he stormed over to his mother and yelled: “Mama, Mama, Donald Duck is president!” I continued with my breakfast thinking why can’t it be like that? (Christian)

A little while ago, a man asked me for a coffee to go in our coffee shop. I told him that we do not use paper cups for environmental reasons, and offered him a porcelain cup with the request to bring it back. The weeks passed and I promised myself to never, ever….until yesterday when this young man appeared again in our coffee shop and pulled the cup out of his coat. (Bernd)

Our dog hunts with great pleasure the fallen colorful leaves. At yesterday’s evening walk, he found a shimmering blue leave: a 20 Euro note. The discovery was rewarded with three cookies. (Claudia)

The smell of quinces, sweet blue figs, and above us the cranes are passing by. (Peter)

I was expecting a storm and instead experienced a sunny autumn week on the island ‘Hallig Hooge’. (Peter)

The driver, who was driving really slowly through the huge puddle when she came around the corner in order to avoid splashing me – ‘the pedestrian’; and there was also time for a smile. (Lars)

The last fruit fly this year went home in peace. (Angela)

(Adapted from a column called ‘Was mein Leben reicher macht’ in ‘Die Zeit’)

The Happy Jam Recipe

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270g frozen raspberries

2 bananas (small pieces)

1 peeled & sliced apple

100g  seedless grapes

180g jam sugar or xylitol


Blend the raspberries first and then add the bananas, the apple and the grapes to the mix and continue to blend until you get a smooth mixture. Put the mix in a pot and let it cook for 13 minutes at 100 degrees Celsius. Put the jam immediately in hot jam jars. Close the jars and turn them on their heads, leaving them like that for 5 minutes.

6 Tips To Improve Work Productivity and Success

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Over the last few years I have participated in various programs such as Enterprise Wise in Cambridge where people have shared their wisdom of what makes them effective and successful. Here’s a selection of those tips:

Procrastinate – Take Breaks

Procrastination boosts divergent thinking (NY). Jihae Shin surveyed employees on how often they procrastinated. She, then, asked their supervisors to rate their creativity. Procrastinators were rated significantly higher in terms of creativity than pre-crastinators. In an experiment, Jihae then asked people to develop new business ideas. Some of the participants were randomly told to start right away. Other participants were given 5 minutes to first play a game. When everyone had submitted their ideas, they were rated in view of their originality. The procrastinators’ ideas were 28% more creative. But when people played games before being told about the task, there was no rise in their creativity. Here’s the crux: it was only when the participants first learned about the task and then put it off, that they thought of more original ideas.

Change Negative into Positive Thinking

Some tasks or projects that land on our desks can be overwhelming. We may think we can’t do them. We may become afraid of failing or we are carried away by worrying that we won’t perform well.

Here are 2 solutions for you:

  1. Tackle an overwhelming task or project as a challenge.
  2. Approach a difficult task or project as a learning experience to gain insight and to improve your skills.

The second solution works wonders for me.

Another tip: write down 1 to 3 things that went well with/in your work on a daily basis.

Seek Help and Support

No woman or man is an island. Get advice, emotional support and hands-on help to get a project off the ground or finished. Have you read Sheryl Sandberg’s book Lean In? I have even read her acknowledgement pages and I was truly surprised by the amount of hands-on help she sought in order to write her bestseller.

Stay Calm

“It is the calm captain that sails his ship through the rough sea.”

If you get stressed and start a downward spiral of negative thinking try the following method:

  1. Notice the reality of the stressor and your response. Recognise that you are probably activating your “Out-of-Control – Mode” with your thoughts.
  2. Take 4 short breaths in and 1 long breath out – repeat 5 times. Visualize how you are moving your energy pendulum back to centre until you feel you have truly calmed down.
  3. After re-gaining control ask yourself “Ok, now how can we sort this out?” – make a plan and move into a “Doer – Mode”.


Eat Your Frog

Every day, single out the worst task – for example a task that you have avoided doing – on your to-do list and do this task first thing in the morning. Remember, the worst task may be the most difficult one, so you are more likely to put it off. The first thing you do at work can set the tone for the rest of the day. As Mark Twain legendarily said: “If the first thing you do in the morning is eat a live frog, you can go through the rest of the day knowing the worst is behind you.”



“You’ve got to cut the elephant before you can eat it” – that’s the best advice my PhD supervisor gave me. I took this one-liner by heart when I had to finish my PhD thesis in two months: I noted in the calendar every milestone: when I had to have each chapter finished, reviewed by a friend/editor/supervisor, and re-edited. I also agreed on hand-back deadlines with the people who were so kind to read my chapters. This set-up gave me and my reviewers accountability. I reviewed my calendar plan daily in order to know whether I was on target and adjusted the plan if necessary. Most importantly, I left enough time before the big hand-in day, a time buffer, in case I had to readjust my calendar.

Even now when I am working on a project in a team, we spend a good amount of time on planning a project, clarifying tasks, setting detailed milestones and deadlines. We thereby think through possible situations where things don’t go to plan and how we would deal with it so we can mitigate risks.

Debrief Success

According to Richard Mullender, who has worked as a trainer for the National Hostage and Crisis Negotiation Unit at Scotland Yard, most people debrief failure but few people debrief success. It is particularly helpful to debrief success when working in a team in order to understand what makes you and your team perform well.

Roasted Vegetables, Halloumi and Tahini

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15 min preparation time

4 servings



2 large sweet potatoes (peel and cut into 2cm x 1 cm wedges)

2 red onions (cut into 3 cm wedges)

2 large aubergines (cut into 2cm x 1 cm wedges)

300 – 400g of Halloumi (cut in slices)

1 tbsp za’atar

2 gloves of garlic

2 tbsp roughly chopped flat-leave parsley

Olive oil

Maldon sea salt and black pepper


Tahini Sauce:

3 ½ tbsp tahini paste

Salt & Pepper

1 tsp of cayenne pepper

Juice of ½  lemon

1 large garlic clove, cut into small pieces or crushed


Preheat the oven to 210 degrees. Put the sweet potatoes, onions, and aubergines plus 2 gloves of garlic on a large baking sheet. Drizzle salt and pepper and olive oil over the mix and toss well. Put the mix in the oven and leave in there for 25 to 30 minutes.

While the vegetables are roasting in the oven, you can make the sauce:  place the tahini in a small bowl along with the lemon juice, garlic and spices. Add 3 to 5 tablespoons of water and whisk to give it the consistency of thick honey; adding more water or tahini if necessary.

When ready take the vegetable mix out of the oven and cover it with slices of halloumi and put it back into the oven for another 3 to 5 minutes until the cheese is melted and golden brown.

To serve, sprinkle the tahini sauce plus za’atar and parsley over the vegetables and cheese platter.

The Vegetable Mix without Cheese.
The Vegetable Mix without Cheese


Note: I used Ottholenghi’s recipe ‘Roast butternut squash and red onion with tahini and za’atar’ from his cookbook Jerusalem for inspiration.