June 2011


This applies to Californians too, not just to the British!

When Cath Lawson posted this Facebook status, I smiled:

“I love working with Americans. They don’t mind paying well for top quality work. They pay on time. They’re always thankful and appreciative. And they give you lots of great follow up work.”

I agree with Cath. Coming from the tough, will-negotiate-every-dollar Israeli business culture, the American business culture wasn’t difficult to get used to. I love living here, I love doing business here, and the more I’m here, the more difficult it becomes to deal with more aggressive cultures.

However, here in the West Coast, it sometimes feels as if people have taken this cool politeness to an extreme. In fact, West Coast folks are extremely difficult to read. It took me years to realize that the following sentences could in fact have a completely different meaning than the words said by the person:

They say: “We HAVE to get together soon!”
They mean: “Goodbye! I hope I never see you again.”

They say: “Have a nice day!”
They mean: “Get lost.”

They say: “Call me!”
They mean: “I’ll totally screen your call, but feel free to call me anytime.”

They say: “Hi! How ARE you today?”
They mean: “I couldn’t care less how you’re doing, but I was taught to ask.”

They say: “I’m doing well, thanks!”
They mean: “I have a huge headache and terrible stress at work, but proper etiquette says I shouldn’t discuss those unless we’re close friends.”

They say: “We should REALLY schedule a play date for the kids!”
They mean: “Keep your brat away from my kids.”

It’s not that all interactions are like this, of course. If we’re friends, we WILL be honest with each other. But with strangers and with acquaintances, communication happens on an extremely shallow level, emotionally. This emotional detachment certainly makes life more pleasant – most will agree that getting a “have a nice day” is better than “get lost,” even if the person means “get lost.” But if you’re new to California, it might take you a while to decode this unwritten code. It took me almost ten years.:)

My father was born and raised in the Netherlands. His parents, Miep and the late Arie DeLeeuw, are holocaust survivors who had rebuilt their lives in Holland after the war. Raised in upper middle class Holland during the fifties and sixties, his childhood was pleasant and sheltered, although his family was (understandably) somewhat dysfunctional.

Father left home and immigrated to Israel right after he finished high school, at the age of 18, and enlisted in the Israel Defense Forces. Shortly after that, the young, spoiled Dutch boy had to face a harsh reality when his troop fought in the 1967 Six-Day War.

But that was nothing compared with the death and devastation he experienced during the much harsher Yom Kippur War, in 1973. By then he was married to my mom, and a father to me – a 2 year old toddler. He came back from that war suffering from post traumatic stress disorder.

Dad is a gifted artist. He had built a successful career as a graphic designer. The combination of his and my mom’s hard work, discipline and frugality had enabled him to retire well before he turned 60.

Just like my younger daughter, dad is amazingly resilient. He had survived a complicated childhood in a dysfunctional family, and came out of it emotionally unscathed. His attitude is definitely one of “whatever life throws at me, I’ll sure make the most of it.”

My parents are one of the most stable and loving couples I have ever met. It’s a mystery, because they are so very different than each other. I always thought that “opposites attract” was true, but unsustainable. In their case, it had proved to last for the past 40 years.

Balancing out my mom’s down-to-earth seriousness, my father, the creative, fun spirited artist, has taught me these important lessons:

1. Have fun and live in the moment. A wise friend told me a long time ago that the happiest people are those who live in the present. If you live in the past, you tend to be full of regret. If you live in the future, you tend to be anxious and worried. Only if you manage to truly live in the present and enjoy everything that life has to offer NOW, can you be truly happy. While mom and I tend to live in the future, anticipating everything that could go wrong, dad is completely immersed in the present. He enjoys every second. It’s a pleasure to just watch him go through life.

2. Don’t sweat the small stuff. Dad is a hopeless optimist. He simply refuses to allow life’s small – and big – challenges to weigh him down. He always smiles, laughs, tells a joke. He just can’t see the point in feeling down. For dad, the glass is always half full – even when mom and I look at the exact same glass and insist it’s half empty. His optimism is contagious, though, and whenever I spend some time with him, I notice that I feel better about things too – as if his basic faith that everything will turn out OK has somehow transferred to me.

3. Don’t be afraid to try new things. Dad and my husband are the only two people in my life who can take me out of my fairly narrow comfort zone and have me thank them later.

4. Be generous and kind. We’ve all heard about the concept of Karma, and “what goes around comes around.” Of course, it doesn’t always work out this way – sometimes the righteous suffer while the wicked prosper. But dad isn’t really concerned with the philosophy, or with whether his kindness will eventually benefit him. He is kind and generous because he doesn’t know how not to be.

5. Always assume the best about people. Mom and I are classic introverts. We have everything we need inside ourselves, and do not require outside stimuli, or social interaction, to feel happy and complete. Dad is the exact opposite. He loves – even craves – social interaction. He also has this basic belief that people are good, and that if you will do right by people, they will do the same for you.

6. Academic achievements are overrated. As a child, dad had a hard time with traditional schooling, because he was an artist, blessed with spatial intelligence and interpersonal intelligence, while traditional education typically rewards logical-mathematical Intelligence. As an adult, he started his own graphic design business, using his picture smarts and people smarts to become highly successful, and proving to all the naysayers that nontraditional types can succeed too.

I love you, dad. Thank you for being such a positive presence in my life all these years. Happy Father’s Day!

*The photo above was taken in my room, in Jerusalem, in December 1972. I am 18 months old and holding my beloved stuffed toy. Less than a year later, I lost that toy during the Yom Kippur war. The sirens went off. We were running from our home to the public shelter. In the commotion, I had lost it. Mom tells me we later went back to look for it, but we never found it. I cried myself to sleep for a few nights, then went on with my life. When dad had returned from the war, he brought with him a new stuffed toy.

Closing Comments

by MomGrind

Any blogger will tell you that the decision to remove comments from her blog was not an easy one. After all, comments are included in all blogging platforms, and most people assume that what separates blogs from magazines is the two-way conversation.

It’s true, of course. Social media is characterized by an easy access to all, and by a free, two-way conversation. But there’s this well-kept secret that many bloggers discover only after they’ve been blogging for a while: the two-way conversation on blogs can be aggressive, fake, and incredibly time-consuming. It can get so bad that it actually takes away from the joy of writing and makes you feel as if you had lost control of your own blog.

Here’s what three wise men have to say about why they decided to turn off comments on their blogs:

“I feel compelled to clarify or to answer every objection or to point out every flaw in reasoning… it takes way too much of my time to even think about them, never mind curate them… [and] it permanently changes the way I write. Instead of writing for everyone, I find myself writing in anticipation of the commenters,” says Seth Godin, capturing what many seasoned bloggers eventually come to realize – that our blogs are our creative outlets, the places where we go to share our thoughts and opinions with the world – not the places where we want to argue and fight with the many anonymous visitors who vehemently, violently disagree with us.

Adds Merlin Mann, “I’ve loved so many of the comments [here]… but, for an endless number of reasons that you’ve probably seen for yourself across the web, the quality and care of visitor contributions everywhere has hit what I truly hope is rock bottom. Stupid, venal, ignorant, self-linking comments from people who couldn’t be troubled to actually read the article. Angry forum posts full of personal attacks… nonsense tagging, meta-commenting, ass-kissing, trolling… Please. It’s nuts and it’s pointless and it’s really cynical on the part of almost every publisher that allows that crap to go on. “Conversation,” like “friend,” is a word that has a meaning to human beings with faces and brains. I will not abuse it as code for the surplus page views produced by someone with an afternoon to kill. 43 Folders is now, once again, about what *I* have to say about things… If you have comments about what I say here, post about it on your own blog.”

And Leo Babauta says, “I truly loved comments here. I love hearing from readers, and it was my opinion that the comments often held better tips than the posts themselves. So why did I turn off comments? There was too much comment spam, resulting in huge headaches for me. And the tiny minority of legitimate comments were mostly bloggers trying to get noticed. People can still give me feedback via Twitter, and if I don’t always respond I do listen. Getting rid of comments has been regrettable, but they don’t scale, and it has brought peace to my life.”

So I am closing comments on this blog. I am torn about this – I actually lost sleep last night thinking about it and trying to reach a final decision. But I am doing it, because I am fed up with aggressive, mean comments that are affecting my writing and my mood. You don’t even see these comments – I have been moderating comments heavily for the past year or so – but even if I don’t publish them, I still see them.

Three years into blogging, I am also tired of the “comment on my blog, and I’ll comment on yours” game that many of us bloggers (myself included!) play. I still want to write, and I plan to continue writing here even if not as regularly as before, but I won’t do it with potential comments in mind. I’ll do it because I’m a writer, and writers have a deep, nearly uncontrollable need to write, and to be read. The conversation can take place on Facebook, on Twitter, and on readers’ own blogs.

Got comments? Feel free to post them on your blog. :D


Then and now: On our wedding day in1993; and in 2010.

Like many of my blog posts, I’ve been writing this one for a while now in my head. I usually sit down to do the actual writing when a post is pretty much fully formed in my head. Then it takes about 10 minutes to do the actual typing, five more to find a photo. :)

I thought the title of the song by Jason Mraz was appropriate, because the whole thing often feels like pure luck. And now that I’m at the age where too many of my friends are struggling, where relationships and marriages are falling apart, I often find it difficult to answer the question, “How come you guys are still so much in love?”

I met my husband when I was 18. It wasn’t love at first sight, but I liked him a lot and felt attracted to him. We started dating, and curiosity and lust gradually turned into love. A deep, committed love. The kind of love that I witnessed as a child, growing with parents who, in their mid sixties, are still in love.

When he asked me to marry him, I said yes, but promptly got cold feet. I needed time – I was only 21 – I was too young. I needed to experiment. Can we take a year off? I begged, and he, wisely, said no. I could leave, but he would not wait for me.

Almost twenty years later, I have a crystal clear image of myself, standing next to my bedroom window, looking out into the night, thinking, trying to make a decision. Suddenly, I knew what I needed to do. I closed my eyes and imagined my life without him. Packing up, renting a new apartment, possibly with a roommate. Going about my daily life without him. Preparing and eating meals, shopping, going on trips, studying for tests, going out at night – going about all the small activities that join into life. Him, not included.

I couldn’t imagine it. It felt so empty, so meaningless. Even the promise of new experiences, of meeting new men and dating again and “making the most of my twenties” did not feel so exciting anymore. Leaving him would be like giving up a part of me – a big part of me. He was the one – and I wasn’t going to turn him into “the one who got away.”

So I married, at the age of 22. He was almost 30. We’ve been together ever since, raising two children, building a life, deepening our commitment and our friendship, keeping the lust, and – most importantly – having fun. We make each other laugh, we make each other think. We have a ton of respect for each other. He’s my best friend and I think I am his, and the gender differences make it all the more interesting.

When people ask me, “What’s your secret? You seem so happy together” I tell them that yes, we are very happy together, but I’m not sure if I can share any secrets or give any tips. A lot of it is luck, after all. But recently I came across a great post by Jonathan Figaro on the Sources of Insight blog, and it got me thinking.

In the post, Jonathan says, “Don’t lose the one that cares about you the most. We all have stories of the one that got away. I had my chance and I lost it. She would call me even when I didn’t have a dime to my name. I hear she’s married now and doing very well for herself. My lesson here is, don’t get so involved in your dreams that you forget about those who care about you the most.”

In the comment I left on that post, I said, “I can’t believe you just brought tears to my eyes with the ‘one who got away’ paragraph. Not because he got away, but because I was smart enough to stay with him, even though I was young and foolish. Twenty years later, we’re still together, and he’s not just my partner, but also my best friend.”

Maybe it’s not just luck. I made a conscious decision NOT to let him get away. And throughout the years, we have made repeated decisions to keep investing in the relationship, to keep it alive, to work at it and – just as important – to keep ourselves interesting and well-read and fit and as attractive as age permits – for each other.

Will it last forever? I hope so. As a former divorce attorney, I’ll never be able to believe in “happily ever after” the way I used to – that innocence has been taken away from me by that tough profession. But for the past twenty years, and for the foreseeable future, I am so very grateful to be in love with my best friend.

boterkoek

“So, how much liquid do I need to add to the dough?”

“As much as it will take.”

This was how Ziporah, my husband’s late grandma, used to respond when my mother in law would ask her how to make one of her famous recipes (such as her soft, fragrant onion rolls). Needless to say, this is not how most of us make recipes these days- modern cookbooks and food blogs have spoiled us with exact measurements, detailed instructions and step-by-step photographs.

When I asked my own grandma (oma, in Dutch) for her boterkoek (Dutch butter cake) recipe, I was pleasantly surprised when she started with exact measurements: “Take 300 grams flour, 250 grams butter and 250 grams sugar.” Of course, it all went downhill from there – the rest of the instructions went something like “make a smooth dough out of these ingredients; transfer to pan (what size??); brush with egg white; bake 5 minutes at a very high temperature (how high, grandma??), then lower temperature and bake until done.”

Great.

But it was important to me to bake this cake. Boterkoek is a dense, extremely rich cake. It’s made of three ingredients, all in equal parts more or less: flour, butter and sugar. No baking powder – so it’s more like a big giant soft butter cookie than a tall cake.

Oma’s baked goods, in general, are one of my strongest childhood food memories. They were always so rich and buttery, and stood in stark contrast to the margarine-containing baked goods that most Israelis made back then (margarine was cheaper; it was considered healthier; and it kept foods Pareve for those eating Kosher).

So I did as best as I could under the circumstances, using a food processor to blend the dough, adding one egg (I just couldn’t bring myself to believe it will all bind together without an egg); and baking at a preheated 400 degrees F oven for 30 minutes. It came out amazing – just as I remember from my childhood. I was tempted to try a slice while the cake was still warm, but it is much, much better when cooled down to room temperature, because then it’s set and all the flavors blend in.

Needless to say, this is one of those cakes where a little goes a long way – as much as my Israeli/American habits tempted me to get myself a BIG slice, in this case you really should have just a small slice – the cake is so rich, you’ll be very satisfied.

Boterkoek Recipe

Makes 12 servings.

Ingredients
300 grams (2.5 cups) all-purpose flour
250 grams (1.25 cups) sugar
250 grams (2 sticks) cold unsalted butter, cut into small cubes
1 egg, lightly beaten (optional)
1 egg white, lightly beaten with a TBS of sugar

Directions
1. Preheat oven to 400 degrees F. Butter a round 8-inch cake pan.
2. In a food processor, blend flour and sugar.
3. Add butter cubes on top and pulse until a crumbly dough forms.
4. Add egg and pulse a few more times. You will need to use a spatula to scrape dough from the sides and push it back into the center.
5. Transfer to a large bowl and knead into a ball.
6. Press dough into pan until flat and even. Brush egg white on top. Mark top with a crisscross design using a fork.
7. Bake 30 minutes, until golden brown and firm on top, and edges are brown. Cake will be crisp on the outside, soft and chewy on the inside.
8. Invert onto a plate, place plate on a wire rack, and allow to cool to room temperature (at least 30 minutes) before slicing and serving.
9. Do not refrigerate leftovers – the cake contains a lot of butter and will harden in the fridge. Wrap any leftovers in foil, then in a plastic wrap. It will keep a few days at room temperature.

A small slice (1/12) of this cake contains about 300 calories, 10 grams of saturated fat and 20 grams of sugar, so this is definitely a once-in-a-while treat. Enjoy!