women – Oui, Oui, Je Speak Franglais

“Be committed to the relationship you have with yourself. As women, we get so committed to other relationships, but we tend to toss ourselves away. We get around to ourselves now and then. So, really care for who you are. Be committed to loving yourself. Take care of your heart and soul.” – Louise Hay

As Women’s Month comes to an end, I wanted to highlight women who are making an impact in their communities. I have been practicing yoga for years now and Sandy Gola has been my yoga instructor for some time now.

I have learned various poses and movements from Gola; although, I would say one of my favorite yoga poses is Shavasana, oui, oui– SHAVASANA!

O.O.J.S.F: How did you get started with yoga?

pictured: Sandy Gola/ photo via Sandy Gola

S.G: I was working in the graphic design and advertising industry, in my own business. It was quite stressful with deadlines, responsibilities and a variety of clients to please. As an outlet to burn off some of my Type-A energy, I enjoyed working out and taking fitness classes at the Montclair Y. Eventually, they recruited me to teach some classes myself. I found the combination of day job and evening job created a perfect balance for me. I loved calling out the moves, choosing the music, and coming up with the choreography for my high impact classes with plenty of jumping! I also loved the good feelings and the natural relaxation that happened after a strong workout.

An injury sidelined me for awhile, and led me to seek a form of exercise that wouldn’t upset my shins. I discovered some “Power Yoga” videos, a vigorous form of yoga that added a new dimension to things I had previously experienced. It had all the dynamics of strong physical exercise, the same endorphin high, but there was more to it. With the peacefulness I felt afterward, the meditative quality of the practice, and the focused attention, I was hooked enough to know I had to find a live class. I saw a brochure for a teacher with a very similar style to those videos. His name was Raji Thron and he was teaching classes in Starseed in Montclair on the weekends. The year was 1998. I would go to every Saturday and Sunday class for several years. Then in 2006, I took his “Yoga Synthesis” teacher training and became a yoga teacher myself.

O.O.J.S.F: And for how long have you been a yogi?

S.G: I can’t say I typically refer to myself as a yogi (or yogini), since I tend to think of that person as a master of the tradition. But looking up the common definition of yogi, it is used to describe:

1: a person who practices yoga – yes, I’ve been practicing for 23 years.

2: an adherent of Yoga philosophy – the Yoga philosophy is rich and varied. I would say my personal philosophy is wide ranging and includes elements of many of the world’s diverse spiritual traditions, I have an interest in the subtle energetic bodies, particularly the emotional and mental bodies and their effects on the physical realm.

O.O.J.S.F: What is yoga and why is it important to practice it?

S.G: Yoga is an ancient technology developed for the attainment of maximum human potential. In the earliest known texts about Yoga, physical postures or asanas were barely mentioned. Codes of ethics and ways to see the world and consciousness were woven into allegorical stories. Modern yoga has evolved to include more physical exercises than it once did. Through the practice of yoga, one can achieve a sense of unity with that which is divine in all of us. Yoga is not a religion, but practicing it does produce a sense of awe and curiosity about the spiritual aspects of existence. We can learn many things about ourselves and the world as we perceive it. Yoga helps to soften one’s perspective and see things from a place of heart-centered consciousness. The physical practice of yoga brings many benefits in terms of external health and wellness. But the internal benefits of practicing yoga are far greater still.

O.O.J.S.F: What does self care mean to you? And what do you do to incorporate that as part of your lifestyle?

S.G: I think of self care as an ability to come into balance. It is so important as we go through the various cycles and stages of life. I am 66 now and my mom is 98, so I do believe I can provide a bit of perspective on the issue.

Personally, I like to spend time in nature, around and on the water. I’m an avid sailor, paddle boarder and kayaker. Being outside is very healing to my soul. I also enjoy spending time on my creative projects, writing on my book or working on a piece of artwork. I read a lot of transformational books and books about different spiritual traditions. I meditate, by myself and with the use of online tools and guided meditations. Above all, I try to hook my consciousness onto something positive.

O.O.J.S.F: Why is it important for women to take care of themselves?

S.G: The need for self care flows along with the stage of development and age of the person, for example:

Adolescent and young adults are looking to find their place in the world. They may be dealing with self-worth issues and anxiety about their futures. Or they may have a youthful sense of immortality and take risky chances. Hormones can be in overdrive. Certainly learning about being a woman and dealing with cycles is no easy matter. For young women, this would be the time to explore what works best, when it’s time to go for the gusto and when it’s time to relax and restore. Ancient cultures did a much better job with this than we do today, I think. We aren’t given much of a roadmap of what it’s like to be a woman, I’m afraid.

People in the next age group are often trying to juggle high powered careers with home lives that are also extremely active. Here they might still need very vigorous practices to work the energy through their system. Introducing more meditative and quieting, relaxing strategies will also be very helpful here. Often people don’t like to do what they really need, preferring to do what they feel comfortable. For example, a type-A person will continue to do type-A routines, when they would benefit more from a very laid back, relaxing routine.

The hormonal changes of middle age can also throw one for a loop. I know yoga has helped a lot of women cope with peri-menopausal and menopausal symptoms. For many, it’s a sort of lifeline. Anything that one needs to do for oneself at this stage, from taking supplements to trying modalities like massage, acupuncture, reiki, could be helpful. It is a stage of rich potential, but it can feel a bit like walking a minefield while going through it. But, I’m here to say there is hope and it does get better once the hormones level off again.

The early years of retirement and semi-retirement are often the best times of a woman’s life, according to a lot of people I’ve spoken to. There’s time to be with grandchildren, to nurture projects long neglected, to take classes and explore new things.

Older seniors can find their lives more difficult if they are beset with health challenges. There’s time for self reflection and hopefully still time to engage with family and friends in a meaningful way. My 98 year old mom loves it when she is the focus of attention, when people make a fuss over her age. She’s earned it, so why not?

O.O.J.S.F: As we are still going through the pandemic, how can we cope with this new normal?

S.G: For the last few years, I struggled with the news and felt compelled to stay on top of the news cycle. I now try to pick up my writing work first or do a meditation before I read the news of the day to avoid becoming drawn into negativity. I also seek out news sources that promote positive stories by subscribing to newsletters, like “Yes – A Better World Today,” “This Girl is On Fire,” “Brain Pickings by Maria Popova” and “Atlas Obscura.”

If there’s one thing the pandemic teaches us, it’s about the power of resilience. The capability to go through previously unimaginable tragedy and come out of it with the ability to feel joy and love is a triumph of the human spirit. Seek out and find those stories that uplift us. Find and nurture connections wherever you find them. Tap into the gratitude in your heart, be grateful for little things. Smile and be kind (even if you are wearing a mask) to a stranger. Look directly into someone’s eyes when you talk. They are the gateway to the heart. You can tell if a person is smiling just by looking at their eyes.

O.O.J.S.F: What books or meditation apps would you recommend ?

S.G.: I love the Insight Timer app – the free version has a ton of available content. You can participate in all kinds of online classes and events like sound healing. The Calm app is another favorite for guided meditations, music and classes, I just love Tamara Levitt’s no-nonsense approach to meditation. The Daily Om is another wonderful source of positive inspiring messages. If you like to listen to audio books, a subscription to Hay House Books gives unlimited access to their full library of transformational (self-help) books and is well worth it. Subtle Energy Sciences makes leading edge meditation aids that I use every day. Lately, I’ve been listening to a podcast on Spotify called “How to Fail” with Elizabeth Day. She speaks to the concept that it’s in failure that we learn how to truly succeed.

Currently, I’m reading “Worth” by Bharti Dhir. It’s an incredible memoir by an Asian-African woman who faced many challenges, including being abandoned at birth.

Do you want to try out YOGA with Sandy Gola?

Here is a playlist of my Yoga Lounge videos are 1/2 hour each. These were originally done for Facebook live and they explore and address various topics.

https://www.youtube.com/playlist?list=PLoIID_3SuzY8i_jXQWuhew12WtaS0mITw

For short 20 minute sequences that may be put together to form a complete class, see the videos we did with Bloomfield Recreation.

https://vimeo.com/search?q=sandy%20gola

Studio 108’s YouTube page contains several videos with me and other teachers as well. https://www.youtube.com/channel/UCz8LzK1LWyb2sD9G966XuMg/videos

Socialize with Sandy Gola:

Check out Sandy Gola’s blog:

Yoga In Transition.” I’m very excited about it:

https://yogaintransition.blogspot.com/

Sign up for Yoga:

Facebook page for Amethyst Project:

Amethyst Project:

Follow:

WATCH LIVE @ 5PM ET

Follow:

March marks the celebration of Women and Francophonie and there’s no other person that we would like to feature more than our friend, Saliha Bala, actress of Les Franglaises and food blogger of On Dirait du Miel.

[pictured: Saliha Bala]

Saliha Bala was born and raised in France by Algerian parents. She is a graduate of French and European literature, grammar and poetry from La Sorbonne in Paris.
She started off as a French teacher and taught for 5 years. She later quit her job as a teacher to become a full-time artist, with Les Franglaises.

O.O.J.S.F: So you are a part of Les Franglaises tell us more about that!

S.B: 17 years ago, when I was a high school student, my parents gave me the opportunity to attend a theater course, which was kind of expensive for them, but they did that sacrifice for me. I didn’t know I would meet those with whom I was about to create a show, years later. This play involves translating, singing, dancing, acting and having the time of our lives.

At first, we thought this play was a joke, then we noticed that our audience grew constantly and from that time, the show itself grew until no. It is a 2h show that has been been running for 10 years.

[Les Franglaises via YouTube]

O.O.J.S.F: What does Franglais mean to you?

S.B: First of all, it makes me think about my play, obviously. Then, it represents my passion for different cultures, different people, different backgrounds, that I long to meet and know better. There’s nothing like travelling and discovering others.

O.O.J.S.F: How many languages do you speak?

S.B: Before going to school, we used to speak only Algerian Arabic and Kabylic at home. Then, French entered our lives and for my part, I discovered and studied English, German and Italian.

O.O.J.S.F: What are the basics of French cooking?

S.B: Chef Thierry Marx says that the sauce is the core of French cooking, and I must admit he’s right : we French, love sauces in our dishes, it is part of our “gourmandise.”

O.O.J.S.F: Where do you think the future of French gastronomy is heading?

S.B: More creativity, more sustainability, and more balance. We must remain at the leadership. This is now a battle, since global warming is is at our door.

O.O.J.S.F: How can you describe your style of cooking?

S.B: I cook for my pleasure, for my family and my friends. As simple as that.

O.O.J.S.F: Tell us about your blog?

S.B: “On Dirait Du Miel” deals with tasty memories : I take recipes from friends and family, then I try to refresh it, giving it a modern or personal twist and I publish it online. All pictures of the recipe are taken by me, whether on the blog or on social media. Then, I wanted to share also about my travels, and the food and food traditions I could discover in (Iceland, Canada).
But, I haven’t written since I went to Montreal in 2016; I’m more on social media. Since my son was born, I had to face other issues with my job and personal life that took me away from it. But I’m sure this silence can be the opportunity to start new and fresh.

[image: La Madeleine des franglaises via Saliha Bala ]

O.O.J.S.F: Any tips on how to become a local when in France?

S.B: You have to convert to French bread! “La baguette de tradition” is a must-taste.
As a cheese lover, I must tell you to taste a few cheeses, starting from the sweetest ones, like Emmental de Savoie, Beaufort, Abondance, then you could be braver and face our Camembert almighty, or even the Roquefort, but you need to exercise your taste. That’s a real training !

O.O.J.S.F: Share with us some French eating étiquettes!

S.B: “Entrée, plat, fromage, dessert.”

O.O.J.S.F: Why is it important to be bilingual?

S.B: C’est une fenêtre sur le monde, j’ai la chance de parler 5 langues et je vois comme mon cerveau peut facilement comprendre les mécanismes d’une langue nouvelle, sans l’avoir étudiée. C’est une richesse inestimable.

O.O.J.S.F: So March is Francophonie Month, what is your favorite Algerian recipe?

S.B: I think my mother’s Chorba is my favourite. It is a traditional soup we cook in Algiers, during Ramadan. One of my most beloved memories.

La recette of La Chorba:

Ingrédients pour 6-8 personnes :

4 cuisses de poulet fermier entières

1 bouillon cube de volaille de bonne qualité (facultatif)

1 petit oignon, 1 carotte, 1 petite pomme de terre, 1 courgette, 1 navet

1 petit verre de petits pois

½ petit verre de lentilles vertes

1 verre de pâtes (cheveux d’ange ou farfalle)

1 boîte de tomates pelées au jus ou 4 belles tomates olivette (en saison)

1 belle cuillère à café de concentré de tomate

2 belles cuillères à soupe d’huile d’olive

½ bouquet de persil plat et ½ bouquet de coriandre

Ras-el-Hanout jaune, paprika fumé, poivre noir, cannelle, gingembre en poudre, sel

Dans un grand fait-tout, faites revenir dans l’huile d’olive l’oignon émincé avec les épices, les lentilles, la carotte, le poulet et la pomme de terre à feu moyen, pour bien exhaler les arômes et bien saisir les cuisses de poulet.

Ajoutez les tomates (concassées et concentrée), puis mouillez d’eau à hauteur. Laissez cuire à frémissements et à couvert jusqu’à ce que les légumes soient cuits. Rectifiez l’assaisonnement selon votre goût. Ajoutez le bouillon de volaille si nécessaire.

Traditionnellement, 10 minutes avant la fin de la cuisson, on ajoute les cheveux d’ange mais je vous conseille de prélever la juste quantité de chorba pour y faire cuire vos pâtes. Ainsi, il y aura moins de chances d’avoir des restes, donc une soupe pâteuse.

Servez dans un bol et parsemez généreusement de persil plat et de coriandre fraîches, le tout sur un fond de musique châabi algéroise pour contenter également vos oreilles…

Saha Ftourkoum ! Bon appétit à tous!

O.O.J.S.F: Where in Paris should we visit for Maghrebian food?

S.B: There is a Moroccan restaurant called “La Mansouria”, handled by Chef Fatema Hal. She founded that restaurant after her mother’s name.
For the sweetness, “La Bague de Kenza” is a must-try. It is the most elegant shop for Algerian traditional pastry.

O.O.J.S.F: What is harrisa and do you often use it in your cooking?

S.B: Harissa is a really hot pepper puree and I often use it, since I grew up with it.

O.O.J.S.F: How can one learn French through cooking?

S.B: You can learn French throughout technical language. You can also learn better since you can focus on translating the ingredients you use, and since you see them, you’ll remember them better. The memory of the experience helps a lot. Practice is the key!

O.O.J.S.F: For those who are not good at cooking what are the basics?

S.B: Everything starts with the product. Respect the seasons and you’ll have all the flavors and half of the job is already done!

O.O.J.S.F: What is motherhood like in France?

S.B: Although you can get great support from doctors, midwives, “doulas” and your entourage, French society, uncounsciously, expects women to work like they don’t have children and raise children as if they don’t work.
We also need a longer, a real paternity leave. Just like in Sweden.
Things are getting better, because women are strong and show great solidarity to each other.

O.O.J.S.F: How do you juggle motherhood and being a part of Les Franglaises?

S.B: As I said before, expecting a child and raising him/her properly is a job itself. And coming back to the Franglaises adventure wasn’t easy for me. I struggled a lot to get my part back, as if I should never have left.

O.O.J.S.F: How should women be celebrated every day?

S.B: The celebration will be the day our girls ask us about how was life, when men and women were not equal ?
The celebration will be the day girls won’t ever think twice before wearing that skirt or dress, fearing for themselves.
The celebration will be the day when every single boy will be raised to respect his fellow, man or woman, in any possible way.

Les Franglaises will be back on stage in Paris’ mythical theater hall, Bobino, October 9th, for 100 shows ! And we would like to wish Saliha all the ‘merde!’ The English of “Break a leg!”

Et vous, how do you think women should be celebrated each day?

[su_pullquote]“Quand l’appétit va, tout va.”[/su_pullquote]

[su_pullquote align=”right”]In Algeria, “Harissa” is also an almond biscuit.[/su_pullquote]

“C’est un rêve d’enfant que je réalise chaque jour sur scène. J’ai toujours rêvé d’être professeur de français ou comedienne. Et je crois que je me suis donné les moyens de réaliser mes deux rêves.”

Follow:

“Le bonheur est dans la cuisine!”

–And Oui, Oui, I couldn’t agree more with Clotilde Dusoulier. Clotilde newest cookbook, Tasting Paris, 100 Recipes to Eat Like a Local is a book she has long wanted to write to share the many and wonderful flavors of Paris from a local’s perspective. A cliché-free Paris that reflects the way real Parisians eat today. I am pleasantly delighted to introduce to you, Clotilde Dusoulier of Chocolate & Zucchini for our March’s Franglais Stories Feature.

pictured above: Clotilde Dusoulier, photo credit: Fabien Courmont

OOJSF: How do you get inspired to write your cookbooks?

CD: I love thinking up a theme and then creating a balanced set of recipes around that theme. It’s very different from Chocolate & Zucchini, which follows my serendipitous cooking. In a book, it’s like a symphony, all of the parts have to work together, and it’s both challenging and gratifying to create contrast and harmony.

What can we look forward to in your new cookbook, Tasting Paris? And can you share a recipe with us?

Tasting Paris is the book I’ve long wanted to write to share the many and wonderful flavors of Paris from a local’s perspective: a cliché-free Paris that reflects the way real Parisians eat today.

Tasting Paris features 100 recipes coming to you straight from my very own Parisian kitchen, inspired by the exciting food scene around me, and honoring the many immigrant communities who have made Paris their home.

It comes out March 20 and is already available for pre-order. I am actually offering a really cool bonus for people who pre-order: it’s an audio walking tour I’ve recorded to take you around the markets streets of my neighborhood of Montmartre. It is free to download with your pre-order receipt here: http://app.snapapp.com/tastingparis

Pictured: Croque madame from Tasting Paris cookbook , photo credit : Nicole Franzen

OOJSF: What is your educational background?

CD: I studied software engineering! All roads lead to food. 🙂

OOJSF: How did you fall in love with cooking?

CD: As a young adult, I moved to the San Francisco Bay Area to work as a software engineer and there I discovered a completely different food culture from the one I had grown up with. I was fascinated, and food and cooking became my way of getting to know my new environment and the people around me. Since then, it has remained a creative outlet and a way to bring simple joys to my life every day.

OOJSF: What outdoor marché in Paris would you recommend?

CD: I love the marché des Batignolles on Saturday mornings. It’s all-organic, frequented by locals, and many of the vendors are farmers. It’s the place to seek out unusual produce!

OOJSF: Any tip/tips you want to share about visiting a marché or supermarché in France?

CD: Get there early, do a full walk-through before you buy anything and engage with the vendors.

OOJSF: What’s the best quick fix meal for the winter months?

CD: I love a winter vegetable curry: https://cnz.to/wintercurry

pictured above: winter curry, photo credit: Céline de Cérou

OOJSF: What ingredient/ingredients can’t you leave without ?

CD: We go through a lot of Dijon mustard at my house — in cooking, in bistro-style vinaigrettes, and to eat with pretty much everything.

OOJSF: How can one learn French through cooking?

CD: I give private walking tours of my neighborhood of Montmartre, and I meet a lot of people who speak “food French,” [i.e. : They know the basic vocabulary to read a restaurant menu. It transforms their time in France because it’s a wonderful common ground with locals]!

Also, I’ve actually put together a downloadable French food cheat sheet that you can get here: French/English Food Glossary

OOJSF: Sometimes many visitors frequent tourist trapped restaurants! How would you advice them?

CD: Mile-long menus are a turnoff, as are menus advertised in multiple languages. I recommend you do your research ahead of time, to avoid having to make decisions when you’re getting hangry (hungry-angry). If you know the neighborhoods you’ll be visiting, make a note of 1-2 options that are recommended from good sites. I have a full list of tips on Chocolate & Zucchini on how to pick a Paris restaurant: Tips for Picking Parisian Restaurants

OOJSF: How is life as a solopreneur?

CD: I love it! I can’t imagine anything more fitting for me. I get to chose my own adventure every day and follow my passion and curiosity.

OOJSF: What tools do you use in the kitchen to make your life easier?

CD: J’aime avoir une grande planche à découper : si on a une toute petite surface de travail, on passe son temps à faire tomber des morceaux de légumes, c’est énervant. 🙂

OOJSF: As a mom, how do you get your kid(s) to eat healthy?

CD: I abide by the division of responsibility. I’m responsible for offering them a variety of nutritious foods; they’re responsible for deciding what and how much they eat. I don’t comment, I don’t cajole, I don’t reprimand, and I don’t compliment. As a result, they eat and like many things. They also don’t eat and don’t like many things, but all in all, they get what they need!

OOJSF: March is Women’s Month! How should women be celebrated this month and everyday?

CD: Cultivating an empowered mindset is everything. I believe we all need — men and women — to learn to manage our mind so we can create the lives we want, and be more of who we want to be. I’ve actually created a whole podcast — in French — around those topics, called Change ma vie : Outils pour l’esprit, Change Ma Vie Podcast

OOJSF: There’s this secret that French women can eat whatever they want and still be slim. How true is that?

CD: I don’t think that’s true at all. The diet industry is flourishing in France, and women are just as worried about their figure in France as in all developed countries. That said, we have a strong culture of home cooking with fresh ingredients, which is key to maintaining a healthy diet, and the portions served at restaurants are typically smaller, so dining out is less of an exercise in willpower.

“I certainly find happiness in the kitchen myself.”- Clotilde Dusoulier

Women’s Month Feature: Sandy Gola

Follow:

Voyage en Francophonie

Follow:

Franglais Stories: Francophonie/Women’s Month Edition

Follow:

Oui Are Tasting Paris

Follow:

FOLLOW US