food for thought: fuck getting your ducks in a row

f getting your ducks in a row

You know that expression “I need to get my ducks in a row”? Well as of late, I’ve decided to say FUCK the DUCKS. A bit harsh I know, but the phrase is getting thrown out of my vernacular. CIAO!

Why?

Because the more I try to “get my ducks in a row” then do this or that, I’m essentially procrastinating. Trial by error and living more fluidly has helped me create this blog, score roles, make friends, take trips, date, trying new things because I decided to:

“GO” BEFORE I THOUGHT I WAS READY

I used to be the queen of “oh I’ll be ready to date” or “I can handle this audition” or “I can break up with him” or “I’ll quit my job” when I have my life more in order (the examples go on and on). But when are you really ready? When you’ve worked 2 more weeks at the job you don’t like to really clarify quitting is the best idea? When you’ve taken 2 more weeks to psych yourself up before you’re ready to tell the guy/girl you’ve been friends with for years that your feelings are more than just friendly? To steal a little slogan from Nike:

JUST DO IT

Taking action trumps trying to make things happen in a certain way. Odds are if you wait they still won’t end up how you’ve planned. So fuck the ducks, the fear, the little voice in your head who needs a liiiitle more time to feel safe. No one grew to their success by taking action only when they felt safe.

There’s a reason growth comes when you push yourself outside of your comfort zone; 9 times out of 10 it’s not as bad as what you’ve made it up to be in your head. True, sometimes it’s worse. I was fired from one of my first acting jobs on set and had to drive back from Big Bear while I cried and listened to The Script. But the world kept spinning, and I kept acting and took action to stay in the game. I’ve booked bigger and better projects because I just dove right in and didn’t let the fear of getting fired get the best of me.

Truth be told I’m scared to publish this, but I’m going to do it. Because I believe it’s important to share and help each other’s human experience in a positive way.

So, I dare you to do something this week before you get your ducks in a row.

DOUBLE DOG DARE.

Hit publish. Make that call. Send the email. Say bye-bye. And say hello to a new freedom that you didn’t have to work as hard to create.

(And if you need a little boost before you do xyz, feel free to comment and ask me!)

Have a great weekend.

xo NP

wine wednesday: summer’s not over celebration!

 

Also known as the ‘MAINE’ event.

Seriously, I can’t believe summer is already starting to wind down. I did a ‘last hurrah of summer’ trip over the weekend to Austin with some friends from college and the September issues were lining all the airport shelves casually hinting that fall is creeping closer. BUT SUMMER’S NOT OVER!!! A few weeks back I did a lobster dinner with friends in LA and this is such a fun way to celebrate.

So I say, keep the rosé and pét nat  f l o w i n g  like it’s 95 degrees. I’ll stay extra freckle-y and avoid turning the color of our beloved lobsters.

WINE CHOICE:

Bi Fri “Pét Nat”: crisp, clean, mineral with white peach notes. A BEAUTIFUL easy sipper from Italy. Better than those San Pellegrino sodas because this isn’t as sweet…and it’s alcoholic. ‘Nuf said.

ANY DRY ROSÉ: keep that summer water flowing as long as possible.

How are you celebrating? BBQ and wine pairing tips on earlier posts!

CHEERS!!

 

food for thought #2: show me the money

Let’s talk first jobs. Mine was actually a diaper commercial. And man, I really wish I could recall that day of filming. Like I want nothing more than to see the world through my toddler eyes that day, but until that technology becomes available, the footage itself will have to do.

Yep, “that’s me” alright. Living my best life at the age of 2. Happily being a ham in front of the camera.

 

Since then, many things have changed in the ad world. Lots of companies are now approaching influencers about promoting their products and a lot of commercial work for actors has gone non-union (aka less money and no residuals). Business wise, I get it. They’re cutting costs where they can. And it’s funny to be on both sides as someone who auditions for commercials but also blogs.

So here’s my two cents: if you are being approached by these bigger companies know your worth! I know it can be scary to ask for more money, but if you don’t ask then you’ll a) never know if they’d pay you more b) step outside your comfort zone and realize it’s not actually that scary to ask. But also have the grounds to back yourself up. Numbers talk sure, but engagement is where it’s at. They’re more likely to show you the money when you stand up for your work.

Just a little reminder, sparked from mini-me, to know your worth and stick to it.

Have a great weekend y’all!

Signing off from Austin, TX

NP

food for thought: 1st edition

Soooo in Wednesday’s post I mentioned how had been feeling uninspired the past few weeks. Do you ever have those moments? I was like, I have this beautiful blog space and I don’t feel like writing + sharing sh*t. I was down on myself because lately I’ve only been sharing wine content, which is great, don’t get me wrong, but this isn’t a wine blog. But it’s also not a fashion blog, food blog or my acting page. Bottom line is, I was having an identity crisis.

All the advice I hear when you start a blog is find your niche. And even though I’ve been at this for over a year, it still feels brand new! I’m still “trial and erroring” as I grow this site. WTF is my niche?? I’m a self proclaimed actress with an appetite for many aspects of life. I want to try it all!

This is where the “food for thought” series came to life. I needed a way to funnel down so I wasn’t all over the map.

It went a little something like this:

I was having an Aperol spritz with one of my best friends and I brought up how I was feeling so “meh/overwhelmed/gahhhhelpmeplease” about this site.  I knew the wine was working (when is it not?!) but I didn’t know which direction to go with other posts. I have ideas but lately they’d just been clouding my brain and no action was happening. I wanted consistency.  A) to help me fit writing into my schedule and B) so y’all + new readers know what to expect. 

Why don’t you do a “food for thought Fridays”? That way you have your wine on Wednesday and Fridays you can open up about your other areas of interest.  

**I nearly started crying** Ok sliiight exaggeration, but her idea was brilliant: An op-ed style Friday segment where I could write about acting, food, breakups, losses, wins, double standards, and why I hate the term “overnight success”.

A weight was lifted off my chest. This is my niche. Drinking and dishing my way through Hollywood. Serving up a slice of honesty with a side of do what makes you happy.

So here’s to many more editions of sharing my stories, words of wisdom, how I keep hustling…favorite restaurants sprinkled in their too.

Cheers friends!

xxNP

wine wednesday: grilled peaches and pét nat

So gonna level with you, I meant to have this last grill video up 2 weeks ago. EEEEEK. But life happens, and it got away from me. I was a) having a week of where I didn’t feel “inspired” to cut this together (sometimes I don’t wanna edit!) and b) I last minute ended up going to Chicago for a week due to a family emergency.

Getting away was much needed (LA you can take a toll on me sometimes!) but I’ve come back refreshed and ready to get back into the swing of things. So may I present:

GRILLED PEACHES AND PÉT NAT

This is the perfect way to end a BBQ (okay s’mores are amazing too!) but the low heat from the coals (or turn the gas burner down) caramelizes and smokes up the fruit. You’ve got yourself a naturally sweet finish, paired well with the “naturally sparkling” vino.


grilled peaches

GRILLED PEACHES (serves 2)

-2 ripe peaches

-salt

-pepper

-olive oil

-greek yogurt (optional)

-mint

-honey

Set the flames to low if using a gas grill or wait until the coals are petering out. You don’t want to put the peaches over too hot of a grill. Next cut peaches in half and de-pit. Brush the peaches with olive oil, dust with some salt and sprinkle with pepper (helps to bring out their natural flavor!). Place peaches flesh side down on the grill and let them cook for 3-5 minutes. If you want more of a smokey flavor, close the lid of your grill to trap the smoke. Once they are warm take ’em off the grill and drizzle with a little honey, honey. Add a dollop of greek yogurt if you wish and garnish with a sprig of mint. Serve immediately with a chilled glass of pét nat.


WINE PAIRING

Now I talked about pétillant naturel earlier this summer here but as a refresher (and yes pét-nat’s are refreshing AF) they are a sparkling wine that only goes through one fermentation. A “younger sister”  to champagne, this sparkling wine has softer bubbles and is usually unfiltered. That’s because during the initial fermentation, a crown cap (aka the kind that’s used on beer bottles) is added which traps the CO2 that’s created as the natural sugars and yeast interact. They’re fun, refreshing, dry and usually have high acid. Serve them chilled. And buy an extra bottle because it’s so easy to drink that you’ll be sad when the first one runs out!

In this video I was drinking CRUSE WINE VALDIGUIÉ PÉTILLANT NATUREL RANCHO CHIMILESIt’s their pét nat with a lady on the label.


CHEERS!

Enjoy the rest of your summer. Keep an eye out next Wednesday for another food + wine pairing episode, then I’ll take it back to the OG format. If there’s anything you want me to talk about let me know!