My Fiftieth Year

On my birthday, I visited a mosque in Amman, Jordan, and prayed according to my guide’s instructions. It struck me how healthy this practice is. The movements are effectively a series of asanas (yoga poses). And this combined with a moment of breathing, being present with God (Jesus, the universe, the flying spaghetti monster—whatever you prefer) is incredibly healthy. Five times a day for three to five minutes: stretch, breathe, quietly reflect on the vastness of the universe (or greatness of God) and gratitude for being here…yeah, that’s a super valuable practice. Physically, emotionally, mentally, and spiritually rich.

This was my fifty-first birthday. I didn’t expect my fiftieth year to be as intense as it was. Professionally and personally. This started as a thank you note to my wife. It still is. What did I learn this year? Something my wife has been patiently teaching me for the last six years: stretch.

I’ve applied this to my life professionally and intellectually. However, this last year I’ve learned how poorly I’ve applied this to my life emotionally, spiritually, and even physically. Yes, I’ve long been a proponent of pushing yourself outside your comfort zone. Professionally and intellectually, I’ve demonstrated this for most of my life. However, my wife, Stacey, has taught me (or more accurately continues to teach me) to apply stretching to my life emotionally, spiritually, and, yes, physically.

When I’m faced with an emotionally charged situation, I intellectualize and problem solve. It’s how I cope. Attack the problem. Identify solutions. Red team all possible approaches. Work tirelessly to exhaust all possible options. This approach might help mitigate consequences or achieve a desired outcome. But it also means I’m often leaving emotional aspects unresolved. And I’m forcing, which, if this involves other parties—particularly young adults whom you love—results in frustration and suffering. This might be parenthood’s most powerful lesson: as your children become adults, your role shifts. Executor to coach. I believe this is true broadly in life. Anyway…stretching emotionally means being present with emotions that ordinarily would be muted or obliterated by action or anger.

Stretching spiritually, this means allowing the situation to resolve itself. Trusting in the universe, Jesus, God, Buddha, whatever you want to call it. Things really do have a tendency of resolving themselves, and being in flow, rather than forcing, is usually the best and healthiest approach. This is particularly true when others are involved. Like your loved ones.

There’s another fun aspect to stretching spiritually that doesn’t come naturally to me…I’ve read many religious and spiritual books throughout my life. I began reading the Bible and Buddha Dharma when I was ten or eleven. The Tao, the Book of Mormon, (parts of) the Quran, The Book of the Dead, Qaballah texts…It’s been a lifelong passion for me to read spiritual texts, but if I’m being honest with myself, I’ve always approached this from the perspective of understanding the human condition by reading what humans think about the human condition rather than these being divinely inspired.

When I was young, I believed in magic, miracles, and divinity the way most children do. By young adulthood my interest in the spiritual and religious continued, but from a sociological, psychological, or anthropological perspective. As I’ve aged, particularly thanks to Stacey, I’ve become much more open to divinity through a spiritual approach more so than a religious one. And I continue to be amazed by how much ancient wisdom encoded in religious texts turns out to be provable. Or at least evidenced, by experimentation and my own lived experience.

The power of positive thinking? Psychology has a name for it: the mind favors evidence for what it already believes, and belief quietly steers a thousand micro-actions toward the outcome. What the faithful call answered prayer looks a lot like attention doing its work. Meditation, mantra, contemplative practice? Neuroplasticity. Monks were rewiring their brains for millennia before the fMRI showed up to confirm it. And Ayurveda, thousands of years old, which Stacey used to identify my food allergies.

Maybe divinity is the entirety of the universe. The shared human experience of the last million(s) years, passed down through the genetic encoding of natural selection combined with our long history of storytelling. If that’s true, well, then I suppose we are the Divine, as many prophets have insisted. Hence, I’m more open to the woo woo than I’ve been since being a child, and I find great joy and pleasure in this. It makes life a lot more fun and exciting.

Stretch physically? Yes. Seriously. Stretching is super healthy and important, particularly as one ages. And I need to do it more often. I’m still learning this one. Which brings me back to that mosque in Amman. Beginning this fifty-first year, I’m aiming for two to three of those practices a day: stretch, breathe, quietly reflect. Maybe I can work myself up to the full five by the end of the year. Two billion Muslims are onto something. Ancient wisdom passed on through religion tends to be terrifically pragmatic.

As usual, Stacey is boldly insightful and wise. These are all things she’s been sharing with me and lovingly encouraging. To stretch. Emotionally, spiritually, and physically. And I’m so grateful for her love, wisdom, and support.

I’m reading my words and realizing that once again, I’m intellectualizing something that I began as a love letter and thank-you note to my wife. Stacey, who is a yoga therapist, has lived and embodied my most profound learnings from this past year. All of these insights she has recognized and lived are really the most profound learnings of my fiftieth year of life. And it’s in my sixth year of our relationship that I’m beginning to understand why and how to apply her wisdom.

Thanks, Stacey. I love you. Life with you is like lasagna. It’s many-layered, textured, and delicious.

Attribution

My friend Louis Kim once mentioned to someone that I was a photographer. I responded with, if by that you mean I take a lot of photos, then yes…I suppose I am.

I take a LOT of photos. I publish a lot of these to Flickr and license them very liberally under Creative Commons using the cc-by-sa-2.0. You can read the full description of the license, but here’s how this license works:

1. You can use this photo however you like. You can even make changes to the photo if you like and reuse it over and over. For free.

2. All I ask is that you attribute me as the photographer when you use it.

Pretty simple and obviously very liberal. In a few cases I have sold my photos for hundreds of dollars. Why? Just for the privilege of not attributing me. It’s been a couple years since I sold one though. Shucks.

I have noticed something though. There has been a huge increase in people using my photos and NOT attributing me. It’s annoying me. Here’s the latest example:

Snagit Capture

That’s a photo I took while attending the e-G8 conference last year in Paris. It was picked up by WikiCommons and they correctly attribute me and cite the license I’ve applied. However, this photo is one of over a dozen I’ve noticed being used without properly attributing me. Indeed, this very photo has been used several times without attribution.

Wikicommons makes it very easy to apply the correct license. Here’s how they do it.

Snagit Capture

I guess what I’m saying is: tsk, tsk Seth Fiegerman. You really should know better.

One final note, I read “10 Things You need To Know this Morning” every day. I very much enjoy and appreciate Seth’s work. I’m think it’s great that he appreciates mine too.

On Writing

David Ogilvy:

The better you write, the higher you go in Ogilvy & Mather. People who think well, write well.

Woolly minded people write woolly memos, woolly letters and woolly speeches.

Good writing is not a natural gift. You have to learn to write well. Here are 10 hints:

1. Read the Roman-Raphaelson book on writing. Read it three times.

2. Write the way you talk. Naturally.

3. Use short words, short sentences and short paragraphs.

4. Never use jargon words like reconceptualize,demassificationattitudinallyjudgmentally. They are hallmarks of a pretentious ass.

5. Never write more than two pages on any subject.

6. Check your quotations.

7. Never send a letter or a memo on the day you write it. Read it aloud the next morning — and then edit it.

8. If it is something important, get a colleague to improve it.

9. Before you send your letter or your memo, make sure it is crystal clear what you want the recipient to do.

10. If you want ACTION, don’t write. Go and tell the guy what you want.

David

Ogilvy recommends:

Writing That Works; How to Communicate Effectively In Business

It’s a great book. I’ve purchased several copies for the office. Every person that’s read it has said it’s had a big impact on them. It has for me too.

Roger Waters, The Wall

I had forgotten the impact the album “The Wall” had in forming my personality. From age 13 through 17 this album was an auditory staple. It was like bread; or in my case tortillas. During these formative pubescent years the dystopian anti-establishment  theme of this album formed a backdrop that has influenced me to this day. Yet, I somehow had forgotten this; at least, until earlier this month when I had the good fortune of seeing Roger Waters’ “The Wall” in concert here in San Diego. All those old memories, good and bad, came flooding back. It was cathartic and wonderful.

Roger Waters' The Wall

Roger Waters' The Wall

Roger Waters' The Wall

Roger Waters' The Wall

Roger Waters' The Wall

Side note: if you’re attending a “rock” concert don’t complain to others about them standing. It is a concert and while it may be a “Rock Opera” it is not the Opera. Standing is encouraged and allowed, just read your tickets because it is plainly stated there. In fact, if you find yourself wanting to complain–at let’s say a Pink Floyd concert–about someone standing and enjoying the music, stfu and leave. Indeed, your sitting communicates a lack of appreciation that should preclude your very attendance.

(Trying) Buying Nuance Software’s Dragon Naturally Speaking

The most infuriating customer and support experience of 2012, thus far, easily goes to Nuance Software. I spent half my day purchasing Dragon Naturally Speaking and unsuccessfully downloading the software while talking to two separate support teams (DigitalRiver and Nuance) both of which blamed each other.  Below is the LinkedIn Mail I sent to the GM of the product.

Robert,

I ruptured a ligament in my hand recently and underwent surgery last Friday. Since I spend a great deal of time on my keyboard I decided to purchase Dragon Nat Speaking.

At first your customer experience was positive, I was greeted by a live chat on your website and received a phone call that aided me in placing my order. This was appreciated given that I can only type with one hand. However, the experience quickly went down hill from there. Upon purchasing I received an email with my order number and an URL to the DigitalRiver powered store. My initial attempt to download the 2.5 GB file was unsuccessful (yes, I’m wired and on broadband). I then attempted the download with a download manager, but failed and was informed I exceeded the number of allowable downloads in the process.

I contacted Nuance support, they directed me to DigitalRiver, I ended up in what I presume to be an outsourced call center in India. The scripted support agents in India were ineffective and quite frankly would be an embarrassment to my company. The DigtalRiver store experience is embarrassingly bad http://www.flickr.com/photos/roebot/7245132810/in/photostream (case in point). The overall customer support is too something I would be ashamed of.

In short, I have now spent several hours (on hold alone) of my day simply trying to download a file and working with both Nuance and DigitalRiver support. Nuance has washed their hands of any responsibility. DigitalRiver has informed me that I have already downloaded it as many times as they can allow (30) and washed their hands.

I would appreciate it if someone shared this information with me about my company were we to perform so inadequately, which is why I am informing you.

Not only should DigitalRiver be removed as the vendor for their eCommerce, Nuance should assign a Customer Experience Officer to holistically improve their entirely broken experience.

Can anyone recommend a good alternative to Dragon? Perhaps the Customer Experience is so atrocious because there aren’t any?

A better gumbo

Here’s the best gumbo I’ve ever had. It’s Basil Ashby’s  recipe.

Chicken and Sausage Gumbo Recipe

You will need the below items for the Gumbo.

1 cup vegetable oil
1 cup Flour – use regular flour not self risen.
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped bell peppers
1 cup chopped Green onions
1 1/2 pounds SMOKED sausage cut into bite size ( Get as good brand as you
can find) Andouille
Sausage if you can find it.
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3 bay leaves ( remove when gumbo is done)
8 cups chicken broth, more if you think you need it. ( I use Swanson
chicken broth no fat)
Note: do not use the chicken broth from the boiled chicken it’s to greases.

4-5 pounds of chicken meat cut or pulled to medium size bites.
Note: Remove the skin from the chicken, then boil in water until done ,
cool chicken then remove meat set aside in a bowl
3 tablespoons chopped parsley
Season Chicken Rub- see below recipe for the rub.

Important Note: have everything chopped and ready to go before you start
the roux.

Let’s put it together””

First step and very important one is making the roux. Combine the oil and
flour in a large cast iron pot or enameled cast iron Dutch oven. Pour one
cup of oil in pot on medium heat, once the oil is hot, start adding the
flour a little at a time. This is a little work but you can’t leave the roux
once you start. So have a beer or two ready to drink. Stirring slowly and
constantly for 25 to 30 minutes. You want the roux to get dark brown, the
color of chocolate. If you see any black speaks in the roux it has burned
and you must start over. So go slow it may take 3 beers. After roux is done
add the onions, celery, bell peppers, and green onions to the roux continue
to stir for 4 to 5 minutes. Then add the sausage, salt , cayenne, and bay
leaves. Continue to stir 3 to 4 minutes. Add the chicken broth and stir
well, bring to a boil reduce heat to medium-low. Cook uncovered stirring
occasionally for about 1 hour or less. You are now ready to season the
chicken that’s in the bowl with the seasoning rub. After you season the
chicken add to pot. Cook gumbo for at least an hour or more at a simmer.

Season Chicken Rub
8 tablespoons paprika
3 tablespoons cayenne
4 tablespoons ground black pepper
5 tablespoons garlic powder
3 tablespoons onion powder
4 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme.

Note: This rub recipe is more then you will need, so you will need to kind
of guess how much to use, but add a pretty good amount. Now take the rub and
season the chicken in the bowl all over before putting in pot, stir chicken
well after spreading the rub on the chicken. This rub is all the seasoning
you will need for the Gumbo. Serve over rice”‘ Enjoy

Gumbo

I spent nine days in East Texas and Louisiana recently. While there I ate gumbo six days straight and I gathered a few gumbo recipes from my wife’s family (verbally). Then  today I reviewed over a half dozen recipes online and I found this recipe at AllRecipes, which seemed to be pretty solid. I used this and the folk lore of Tara’s family as guidance to create my first gumbo today, which took me a good four hours. While I won’t really know for sure until tomorrow I think I’ve got a winner. Next time I’ll have to make my roux darker though.

Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup bacon drippings
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes beef bouillon
  • 1 tablespoon white sugar
  • salt to taste
  • 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
  • 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste
  • 4 bay leaves
  • 1/2 teaspoon dried thyme leaves
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato sauce
  • 2 teaspoons gumbo file powder
  • 2 tablespoons bacon drippings
  • 2 (10 ounce) packages frozen cut okra, thawed
  • 2 tablespoons distilled white vinegar
  • 1 pound lump crabmeat
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons gumbo file powder
Directions
  1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.