The Modern Venus Blog

Oh Snap! How To Get Shot By The Sartorialist

Here is a very humorous tutorial from Refinery 29 about how to get your picture taken and posted on that most elegant, sleek and minimalist of fashion sites (and one of my favorites), The Sartorialist.  I have a hidden desire to somehow have my picture taken by The Sartorialist himself, Scott Schuman.  Here is a directory how to do that!  BTW, "The Sartorialist" book is being published soon . . . check it out for sartorial inspiration.  

Congratulations to Lance Armstrong

Lance Armstrong came in third in the 2009 Tour de France - an incredible victory.  He came in behind Alberto Contador of Spain and Andy Schleck of Luxembourg (congratulations to them, too! - this is Contador's second win).    The Tour is the most rigorous of any sports competition, and I am constantly moved (to tears, usually) at the inspiration that Lance Armstrong brings to anyone and everyone.   From cancer survivor to champion - I have dear friends battling various forms of cancer, and witnessing his repeated victories is immensely moving and, of course, inspiring.  Congratulations.

Here is an excerpt from yesterday's Sports Ilustrated online.

I chose this blurb because I love how Armstrong uses this "loss" (if you can call it one) as a great lesson for his kids:

* * *

"Over nearly 3,500 kilometers and 21 stages of racing over three weeks, Contador repelled many challenges in the mountains, excelled in the two time-trials -- winning a pivotal race against the clock in the 18th stage -- and won the first Alpine stage.

Andy Schleck of Luxembourg, Contador's biggest rival among title contenders in the mountains, was second overall.

"I'm realistic, I did everything I could," Armstrong said before the final stage. "For me, and even more for my kids, it's probably a healthy thing for them to see, because they saw their dad that never lost, and the kids in their class (say) 'your dad never loses,' so it's good for them to see dad get third and still be cool with that and still be happy.'"

"The Corner Office": Interview with Carol Smith of the Elle Group

The New York Times' "Corner Office" column interviewed Carol Smith, Senior VP and chief brand officer for the Elle Group about work, sexual office politics, hiring, and other very interesting topics like time management.     Here is a select blurb - the rest of the article is well worth your time.

* * * * *

Q. Do you have tricks for managing your time?

A. I come to work almost every Sunday for at least four hours to go through my e-mail. I did it when it was a real in-box, and I would go through it and write notes to everyone and then hand them out on Monday, and now I do it with e-mail. I’m glad I come in on Sunday. It’s the quiet time. I get things out of the way. I’m reacting, but I’m thinking as I do it, constantly going through things. So when I come in on Monday, it’s like my vacation day. I’ve gotten my e-mail down to under 30.

Q. Any other time management techniques?

A. I don’t waste time. If you want to chat, if you want to gossip, I’ll gossip with anyone, I’ll hang out. But when I’m working, I’m working. When you sit here in my office, we work. Men don’t do that as well as women do, either. All of sudden they’re on football. All of a sudden they’re showing videos of their son’s soccer game. Then they’re telling a couple of jokes. I’m not good at jokes during meetings. I’m very focused. I’m very singularly directed.

Read the rest . . .

Happy Weekend!

Here is a really fun video for you to enjoy!   I hope you all have a great weekend - and do some dancing during it, too! 

101 Simple Summer Salads

Hello!

Sorry I've been gone so long . . . I've been enjoying this beautiful summer weather riding my  bicycle, reading, working (of course), and being very creative.  When the days get hot, I definitely desire lighter food - particularly salads.   Now the New York Times has made finding the perfect recipe simple, by giving you the recipes for 101 delicious options.    Here are a few of their suggestions - all seem completely yummy.  Enjoy!

1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?).

2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

Happy Fourth of July weekend!

I hope you all have a juicy delicious strawberry-filled weekend!  My husband grabbed the Acela today to visit some family in Boston, and I am staying home to enjoy a couple of very quiet days.   I will pop by the greenmarket tomorrow to buy some basil (I made an amazing pesto just this week and need to make more, I think it is the best food ever, my recipe is below); I'll brunch with friends; I'll crack open a couple more books I grabbed from the library; I'll ride around Prospect Park on my bicycle, and I'll watch "The Umbrellas of Cherbourg" starring a very young Catherine Deneuve in her breakout role.  I also had a couple big meetings this week where I wore some adorable faux-croc patent kitten heels (cute but after a few hours - OW) so my feet are chewed up and thus the footwear du jour shall be my gold Havaianas.  Ahhhh.  Have a great weekend too! 

Best-O Pesto

As you can see, my cooking style uses no measurements.   I just use a bit, then add more a little at a time and do a lot of tasting.  :)   I find this is keeps you conscious about what you are creating and you can really then make it taste exactly as you wish. 

A couple big bunches of basil (if you want to make a ton of pesto, buy lots!) - you can also use cilantro which is super-tasty
A high-quality olive oil (I like L'Olivier oil best right now)
Pinenuts or walnuts
3-5 cloves of raw garlic
Parmesan cheese, if desired
Chopped tomatoes

Puree the basil and some olive oil in a food processor (you can also use a blender though a processor is easier and faster).    Add olive oil as necessary so that it becomes a lovely pesto base.   Add a clove of garlic at a time, until it tastes as garlicky as you'd like.   Throw in some walnuts or pinenuts, and then cheese if you'd like.  Voila!  Very easy.   I served it last night with some brown rice fusilli pasta, and I topped off the dish with fresh chopped tomatoes, which is always a nice accent on a pesto dish.   Enjoy!