Category Archives: tea

WDS: In the Moment, and In Retrospect

So there’s this thing called the World Domination Summit.

For readers who are subscribers to my newsletter, you’ve heard me mention it before. For WDSers who are just coming to my blog for the first time, you know what I’m talking about. For anyone else, here’s the most succinct description I can give:

WDS is a conference for unconventional creatives and entrepreneurs to gather and be inspired, network and form connections, and share their journeys and be vulnerable.

The 3rd annual WDS took place over the July 4th weekend, and since then I’ve been grappling with my takeaways and how to explain them to you here on Taste Life Twice. (Also, many WDS participants are bloggers who write up their own fab experiences and then search out others’ posts to read, so, ya know, no pressure).

So for both audiences, WDSers and TLTers, here’s what I gained by attending this ‘conference.’ (WDSers, the framing below comes from the quote that named my blog, which you can read about here)


In the Moment

During the days of the conference and during the meet-ups that sprung forth before and after the official activities, the most important thing I could do was be in the moment. This meant minimizing other life concerns such as chores, errands, this blog, my novel. It meant maximizing the exposure I had to people whose interests aligned with mine somehow, whether through travel hacking, foodie passion, or writing their arses off.

It meant putting myself out there as much as I could stand.

Like practicing yoga, I tried to tune out all the other voices in my head as I listened to speakers wringing out their life stories for us on stage. I shut the beak of the ‘counter-mind’ (i.e. negative script) that said it would be lame to start dancing too early, and jumped into the action at the Zoo on opening night. I pushed past the thin red line of polite attention to engage with a few people on a deep level,  and was rewarded with the glint of recognition in the other person’s eye: “Yes, you’re in my Tribe!

I also had a ton of fun.


In Retrospect

As any introverts out there might imagine, it took a while for me to recover. Just like the various flushes of tea leaves being harvested, I wrote, and I reflected, wrote, and reflected. Except, contrary to tea flushes, which decrease in quality the later in the season, my epiphanies got better.

Finally, I am able to boil down (tea! metaphors!) my takeaways into three zingers:


Darren Rowse’s talk highlighted ‘getting the dreams out of your head,’ and Jia Jiang’s story hammered home the need to get over the fear of rejection. On Saturday night, when I had taken all I could and needed a retreat, I made a list of dreams that I had allowed to wither on the vine for fear of rejection. Then I made a list of dreams that I had pursued, despite resistance.

The withered-dreams list was just a little longer than the pursued-dreams list.

But I noticed that the timing of these activities hopped back and forth: grade school: withered, high school: pursued, college: withered, post-grad job: pursued, etc. So who’s winning, me or The Fear?

As long as I keep adding to that Pursued Dreams list, which I took a mighty step toward in radically changing my life direction, I win.

The Selfishness SHOULD

The second realization that hit was that I was having an internal battle about what role service should play in my dreams and creative career aspirations. Chris placed it in the core values of WDS, so it’s obviously important. But I’ve been on a denial-tear of refusing to volunteer for either large, lofty causes or direct-action campaigns since college.

Sure, I’ll work for Americorps for a year, but I’m not going to a soup kitchen.

Of course, I’ll donate to friends fighting for education reform, clean water provision, and cancer research, but no way you’re getting me to fundraise.

What was up with this?

There’s been a sort of shadow over my life, extending all the way back to JFK’s call for Peace Corps volunteers (which my mother did), and reinforced by years of Catholic school extolling the virtues of Jesuit missionaries. There was a weight of ‘Should-i-ness’ in all this.

It said, “Do something great with your life.” “Go big or go home.” “You are so fortunate; it’s your duty to share that fortune with others.”

“Your creative dreams aren’t enough.”

And so, not understanding the shadow, I rebelled against it. No religion. No volunteering. No fundraising. No lip service to lofty humanitarian goals.

But in my own way, I supported people with whom I had connections, whose missions I admired. Maybe, just maybe, there was a way to serve without the Shadow of Should.

Maybe, just maybe, going my own way and exploring my dreams and chasing happiness was OKAY.

That brings me to lesson #3.


To conquer fear, to beat back whatever shadow looms over your life, you need to trust yourself. You need to accept yourself. You need to finally write the words I did this morning:

I know better than any other what I should do with my life.

The Radical Journey

Realizing this (off and on, as my record of dream-pursuing shows) in the past year and a half has put me on a radical journey.

  • I’m publishing my first novel next month.
  • I’m structuring my days in order to learn and grow and achieve goals I set myself.
  • I’m meeting amazing folks.
  • I’m taking responsibility for my life.

And in pursuing these dreams, I experience moments of such intense happiness that I literally feel like I’ll explode, or float away, or cry.

Something tells me that is the path of dreams pursued… and that both Taste Life Twice and WDS have something to do with it being a sunny path, instead of a shadowed one.


When was the last time you were able to reflect on your dreams? When you were able to have a vulnerable conversation with a near-stranger about fear? When you last considered why you are where you are?

Join the conversation, folks. (Comment below!)


Photo credits: Armosa Studios

Gingered Lemon Pie for Pi Day

Shadow Puppet Pie Theatre!
Welcome to the Pi Day Post! Working with engineers and following Gesine’s blog made me very excited about the possibilities for this day which honors… an irrational number.
Happily, Pi Day this year coincided with a Green-themed Potluck at work, so I wasn’t forced to eat the whole pie myself. (Wouldn’t that have been awful?)
What’s so green about a lemon pie, you ask? Well, lemons are in season in winter, and ginger is easily frozen, making both of these organic choices great ones for this March (even though this winter has hardly earned its stripes). Add in the fact that I was using crushed Ikea ginger cookie leftovers and the final sweetened condensed milk can from a Costco raid a couple years ago, and it becomes also a thrifty and economical use of my pantry ingredients! Ah, happiness found. :-)
I was excited to use such a great recipe from Leah at So How’s It Taste?, whom I met through the Food Bloggers’ Cookie Swap last Christmas. She has crafted a pie with many layers of both lemon and ginger flavor, for a fantastic result! Her recipe follows, with my adaptive tweaks.
Gingered Lemon Icebox Pie
makes 8 servings 12 modest slices


1 1/2 cups Trader Joe’s Triple Ikea ginger cookie crumbs (or gingersnap cookie crumbs)
1 tbsp. crystallized ginger
3 tbsp. sugar
1/2 tsp. ground ginger
6 tbsp. melted butter (could’ve done with 5 tbsp, I think)
1/2 cup 1/3 cup was fine fresh lemon juice (from 2 lemons, mailed from the backyard tree at home in California!)
2-inch piece fresh ginger, minced
3 egg yolks
1 (14 oz.) can sweetened condensed milk
zest from 1 lemon

1. For the crust, preheat oven to 350°F. Blend the cookie crumbs and the crystallized ginger in a food processor until well blended and no unappetizing chunks of the ginger remain. Transfer crumb mixture to a medium bowl and add the sugar and ground ginger; mix well. Add the melted butter and combine. Press into the bottom and up sides of a 9-inch pie pan. Bake 10 minutes. Let cool.

Down to the bottom after baking, cooling
Up the sides before baking…

2. For the filling, in a small saucepan add the lemon juice and minced ginger. Bring to a boil over medium heat. Remove from heat and let steep for 10 minutes.

3. Meanwhile, add the egg yolks to a medium bowl and whisk. Add the sweetened condensed milk and the lemon zest. Strain the ginger lemon juice mixture over the same bowl, pressing on the ginger to release its flavor (save to flavor tea). Whisk all ingredients until well combined.
4. Pour lemon mixture into baked pie crust. Bake at 325°F for 30-35 minutes, until filling is set. Cool at room temperature for 1 hour. Place pie in refrigerator and let set for at least 3 hours (I made mine 2 days in advance and it wasn’t adversely affected). Serve chilled with a dollop of whipped cream, if desired.

The behind the scenes shots show my battle array:
From window to wall…
From wall to window!

And from this you can understand why each and every baking effort of mine results in a sinkful of dishes! From Left to Right: egg yolks being whisked, sink starting to fill, open can of sweetened, condensed milk, ginger-lemon juice mixture steeping on a burner, pie crust awaiting filling, zesting accomplished. Phew!

Lots of steps and utensils, but sooo worth it!

Did you make a pie for Pi Day??
Do you have advice about how to stop a cookie-crumb-crust from sliding down while baking?
Are you laughing at the size of my kitchen?

Let me know in the comments so I can laugh along. :-)

And make this pie. You won’t be sorry.