California dreaming: What it means to love - ourselves - and others

By fully accepting ourselves, can we become more accepting of pet peeves in our partners?

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Like a snake shedding off its skin, society seems to be finally shedding off rusty notions of love that it has been fed over the years via culture. Notions like "the one", or of great love being painful or unrequited, or homogeneous "happily ever afters", and so on, that movies and songs and books brainwashed us with. We are after all, in a hyperconnected age, the age of Tinder where social behaviour like ghosting and, as The New York Times recently taught me, orbiting are prevalent. Sadly, these also reflect what I see in the young people I know - an inability to be completely and consistently vulnerable with another person, whether in friendships or in romantic relationships.

Several of my younger, single friends are living out ironies. On one hand they are more jaded than ever before with love, preferring to be by themselves, with protective emotional armour. On the other hand, they simultaneously long for deeply fulfilling relationships.
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Simply becoming aware of and integrating our shadows through unconditional acceptance completely changes all of our relationships as well as brings in truly fulfilling new ones.

This painful dichotomy is understandable. Nobody wants to get hurt. But armour belongs in a battlefield. Relationships are a place to come home to and lay down our defences. So, ultimately such protection is most detrimental to ourselves.


To love something or someone is to include something or someone as a part of us. To love means to be in deep appreciation of the person. It would be stingy and wrong to apply this only to romantic love. This is true of deep friendships, love for children, parents, pets, and so on.

In all of them, the most basic ingredient is intimacy, which is now increasingly being broken down as 'In-to-Me-See'. Are we able to fully see into ourselves? Are we able to fully hear ourselves? Are we able to be completely present with ourselves? Most of all, are we able to do so unconditionally when it is most uncomfortable and inconvenient? Or do we escape into coping mechanisms and distractions like movies, exercise, music, work, dancing, food, alcohol, reading, socializing? How well do we know ourselves? Do we know ourselves, even half as well as others do?

Our outer relationships are a reflection of the most important relationship, the only one that lasts forever, the inner relationship that we have with ourselves.
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In this age where perfection is worshipped, being the best at everything is idolized and flaunted on platforms like Instagram it is harder than ever to accept the parts that we dislike about ourselves and that we tend to repress. These are what the psychiatrist Carl Jung called shadows. 'In-to-me-see' means being fully present with these parts, accepting and loving them like the parts you're proud of. In fact, often people that we dislike are merely reflecting shadow parts of ourselves that we have disowned. For instance, an outgoing left-brained person who is obsessed with logic and knowledge might have rejected the intuitive, free-flowing, creative and spiritual part of himself and is therefore triggered by these shadow aspects of himself. (An example of this appears in my previous column on what a troll taught me about kindness and empathy.)
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Rituparna Chatterjee is a San Francisco-based writer, journalist, vegan cook, energy healer and meditation coach.

Quite often, the kind of person one is attracted to or admires reflects these parts that the person has suppressed in himself. This is why they say opposites attract, though the only polarities are in fact, our own repressed fragments. An outgoing, adventurous, competitive go-getter woman might be attracted to her opposite archetype, a patient, calm, gentle, nurturing man who represents all that she has suppressed in herself. Someone obsessed with being productive and hard work might have a partner who is all about being relaxed and doing little.

This happens in childhood when we subconsciously disown parts of ourselves that don't match the definition of being "good". It also reflects in how we split our perception of our primary caregivers and parents into "good" (loving, approving) and "bad" (disapproving, strict, angry) parts. When we grow up, unless we are aware of our suppressed parts, the people we will be attracted to, "have chemistry" with, get along with, will often be a rehash of what the brain recognizes as being familiar.

If we listen carefully, we'll discover that every unhappy moment in our relationships has been calling us to realise our own totality.
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Simply becoming aware of and integrating our shadows through unconditional acceptance completely changes all of our relationships as well as brings in truly fulfilling new ones. By fully accepting ourselves, we automatically become more accepting of the traits in our partners that annoy us. Fulfilled in our own wholeness, we are able to love them fully as well. Perhaps in the same way as Jane Austen said, "I have no notion of loving people by halves."

* The author is a San Francisco-based writer, journalist, vegan cook, energy healer and meditation coach. She is the co-author of 'Nawazuddin Siddiqui: An Ordinary Life' and a former foreign correspondent with The Economic Times. 'The Phoenix', her new book on childhood will be published by Bloomsbury this year. She can be reached on Twitter @ReadRituparna.
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Strawberry Toast, Pinenut Soup & Walnut Cake: Please Your Valentine With Mouth-Watering Delicacies
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Valentine's Day is just around the corner and there's so much that you can do to enjoy the perfect, romantic evening with your partner. A dinner date is a sure-shot win on Valentine's. However, this year, pledge to please your loved one with delicious treats prepared at home.

Top chefs share their secret recipes to make your celebration special.

Valentine's Day is just around the corner and there's so much that you can do to enjoy the perfect, romantic evening with your partner. A dinner date is a sure-shot win on Valentine's. However, this ..
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Executive Chef of the Jaypee Greens Golf & Spa Resort, Shivanand Kain, shared a cilantro rubbed roast chicken with strawberry and Californian grapes emulsion recipe to make Valentine's Day celebration more special.

Cilantro Rubbed Roast Chicken With Strawberry And Californian Grapes Emulsion

Ingredients
Chicken Breast: 250 gm
Grilled Vegetable: 80 gm
Lyonnaise Potato: 80 gm
Strawberry and Grapes Emulsion: 30 ml
Fresh Coriander: 20 gm
Chopped Parsley: 5 gm
Olive Oil: 10 ml
Chopped Garlic: 10 gm
Salt: To taste
Crushed Black Pepper: 2 gm

Method
-Marinate the chicken breast with fresh coriander and garlic paste
-Add seasoning, keep aside for 30 minutes
-Grill the chicken breast, vegetables and lyonnaise potato
-Arrange the grilled chicken breast on plate with vegetables and lyonnaise potatos
-Pour strawberry and grapes emulsion
-Garnish with parsley or herbs.

Executive Chef of the Jaypee Greens Golf & Spa Resort, Shivanand Kain, shared a cilantro rubbed roast chicken with strawberry and Californian grapes emulsion recipe to make Valentine's Day celebratio..
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Don't forget to bring an elegant dish on your Valentine's dinner table. We bring to you a Roasted Garlic & Pinenut Soup With Burnt Butter Essence recipe Straight from the Valentine's menu at San Gimignano Restaurant at The Imperial.

Roasted Garlic & Pinenut Soup With Burnt Butter Essence

Ingredients
Garlic Cloves: 10
Whole Almonds: 5
Parsley: 15 gm
Bayleaf: 1
Chicken Broth: 4 cups
Nutmeg: A Pinch
Egg Yolks: 1
Heavy Cream: Half a cup
White Bread: 2 slices
Butter: 1 tbsp
Salt: To Taste
Pepper: A Pinch
White Wine: 30 ml

Method
-Peel garlic cloves & blanch them
-Add white wine, salt and butter and roast it for 20 minutes at 140 degree celcius
-Take almonds and blanch them and remove their skin and also roast them
-Make puree of roasted garlic and almonds
-Heat a pan, add butter into it and then add puree of garlic and almond into pan
-Add chicken broth and bouquet to it
-Boil the soup
-Whisk egg yolk and cream together
-Pour the mixture into the soup
-Stir to prevent the egg from curdling
-Take the white bread to make croutons
-Make burnt butter
-Remove the bouquet garni from soup
-Season with salt
-Garnish with croutons and burnt butter.

Don't forget to bring an elegant dish on your Valentine's dinner table. We bring to you a Roasted Garlic & Pinenut Soup With Burnt Butter Essence recipe Straight from the Valentine's menu at San Gimi..
Read More

Valentine's day celebration is incomplete without a mouthwatering dessert. Pullman & Novotel's Director of Culinary, Chef Ajay Anand, brings an innovative strawberry rasgulla dome, boondi ladoo srusle recipe to add the sweet element to your celebration.

Strawberry Rasgulla Dome, Boondi Ladoo Srusle

Ingredients
Strawberry Puree: 500 gm
White Chocolate: 350 gm
Gelatine Leaves: 25 gm
Ellevire Whipping Cream: 500 gm
Rasgulla: 24
Raspberry Puree: 150 gm
Unsalted Butter: 300 gm
Gram Flour: 200 gm
Caster Sugar: 100 gm
Ghee: 200 gm
Lemon: 300 gm
Liquid glucose: 100 gm

Method
-Heat strawberry puree and white chocolate together
-Fold it with whipping cream and soaked gelatine leaves
-Make a dome with a Rasgulla in the centre
-Keep it to freeze
-Glaze the dish with a red glaze-
-Serve it along with a boondi strusel,raspberry curd and mint spring.

Valentine's day celebration is incomplete without a mouthwatering dessert. Pullman & Novotel's Director of Culinary, Chef Ajay Anand, brings an innovative strawberry rasgulla dome, boondi ladoo srusl..
Read More

You simply can't consider a Valentine's Day celebration complete without a cake. F&B Director and Executive Chef of Radisson Blu Atria Bengaluru, Chef Kasiviswanathan, shares an easy-to-make recipe of an eggless chocolate walnut cake.

Eggless Chocolate Walnut Cake With Frosting

Ingredients
Coco Powder: 50 gm
Maida: 100 gm
Butter: 100 gm
Curd: 100 gm
Milk: 75 ml
Condensed milk: 200 gm
Baking Soda: 5 gm
Chopped Walnuts: 100 gm

For Icing:
Coco Powder: 60 gm
Soft Butter: 50 gm
Condensed Milk: 100 gm

Method
-Grease and dust an 8” baking tin and preheat oven to 180 degree celcius
-Sieve together Maida, cocoa and baking soda
-Beat butter and dahi until light and creamy
-Fold in the sieved ingredients, alternating with milk and condensed milk
-Fold in the chopped walnuts and pour into greased tin
-Bake in the preheated oven for 25-30 minutes till tooth pick inserted in the centre comes out clean
-Allow to cool in tin for 5 minutes and remove onto a wire rack.

For Chocolate Icing
-Mix together butter, cocoa, condensed milk and beat well
-Microwave for 20 seconds
-Mix thoroughly
-Spread over cake and leave to set
-Slice and serve.

You simply can't consider a Valentine's Day celebration complete without a cake. F&B Director and Executive Chef of Radisson Blu Atria Bengaluru, Chef Kasiviswanathan, shares an easy-to-make recipe o..
Read More

(Disclaimer: The opinions expressed in this column are that of the writer. The facts and opinions expressed here do not reflect the views of www.economictimes.com.)
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