Memories!

Memory: The mental capacity or faculty of retaining and reviving facts, events, impressions, etc., or of recalling or recognizing previous experiences. The state or fact of being remembered. A mental impression retained.

"Memory is a way of holding onto the things you love, the things you are, the things you never want to lose".  ~From the television show The Wonder Years

Have you ever just stopped to think back, to reach back into those archives, dig down deep and remember the things that are most important to you in life? For some reason I'm feeling awfully nostalgic tonight and I dipped back into the deep recesses of my brain and found some memories really worth holding on to, but how come there were some that I didn't have to reach for?How come there were some memories that were right on the surface and just appeared?Because those are the one's you hold close and the one's that you're never going to let go.

I think we get so caught up in everyday life and the hustle and bustle of our daily routine's that we hardly take a step back to look at how we got here to this point.Are we happy where we're at?Could we have taken a different path?Are we ready to take a leap into the future? Don't you just wish life could be like those Choose Your Own Adventure books?You can just decide how you're life is going to turn out just by the turn of a page?Sometimes I wonder if the memories that we create and the one's that we hold on to are the one's that mold who we are and shape us into what we are and what we're about to become.

I can remember at the age of 5 not being able to reach the kitchen counter to help my Dad cook so he would pull out a drawer for me so that I could stand in it and help him chop celery with a plastic knife (not a real one, because I'm sure they realized at an early age not to let Stacey handle sharp instruments) to make tuna salad.I can remember playing "kitchen" and serving my parents dinner with all fake food of course.A donut became a hamburger, and if you thought otherwise then you didn't get to eat!I remember being such a picky eater as a child and eating raw hot dogs dipped in ketchup and bologna.This couldn't possibly be the makings of a chef right?How do you prepare yourself for a life as a chef when hot dogs and bologna are your only staple?Was cutting that celery with a plastic knife inside a kitchen drawer the makings of a chef?Was it those experiences and those memories that molded me into who I am today?

I can remember wanting to be like my brother so bad as a kid.I helped pick up ground balls for him when he played baseball.I wanted my Barbie's to play with his G.I.Joe's and all of his wrestling action figures.I ran around without a shirt on and just shorts when it was swimming season because I wanted to be just like my brother.I even had a terrible mullet-style haircut (not one of my prouder moments) just like my brother too!And the icing on the cake was I even tried to pee standing up like my brother did, and obviously that one didn't work.Did growing up wanting to be a tomboy just like my brother mold me into the strong independent woman I am today?Did having that particular upbringing mold me into the soft, feminine, delicate female who doesn't take any crap from anyone now?Was it those kind of experiences that turned me into a cute, innocent woman but deep down inside a strong-willed, brave and courageous young lady?

I came to the conclusion at a young age after gymnastics, tap dance, and Girl Scouts that there was no hope for me in an atmosphere surrounded by snotty, little brat girls!So that's when I made the decision to take up martial arts just like my brother and Dad.I found that it was something that they were connected to with eachother and I kinda felt left out so that was my intention originally.As a child you don't want to be left out of anything and I always wanted to do everything my brother wanted to do.I was a terrible martial artist at first.I wouldn't listen, I was clumsy, and awkward.My brother was a natural so obviously that just pissed me off even more.I couldn't take criticism well from my Dad either because I saw him as Dad and not as Sensei.I was severely behind in class and there were all these guys in front of me who I was so envious of, because I was always at the end of the line or 3rd in line.It took so long for me to overcome those demons as a kid and persevere and realize that the criticism that I was getting was turning me into a stronger, more technical female.

It wasn't until my very 1st martial arts seminar with Sensei Cindy Hayashi that things really started to turn around.Being in a male-dominated atmosphere there were very few female "role models" or "mentors" to look up to.She took me under her wing immediately and from then on out I just soared in class.I became the 1st in line in class and gradually started to grow from there.If it wouldn't have been for her tutelage would I have ever gotten better?Who knows!If I wouldn't have given up all those girly activities, would I be the martial artist that I am today?Did those early on experiences turn me into the no nonsense hardcore martial artist that I am today?If it wouldn't have been for those experiences would I be the role model that I am today to young women?

So long story short I believe that we're all molded by the memories that we keep close by and the experiences that we have endured.I think if any of those paths in my life would've changed for a single instance I would not be where I am at today.It really puts things into perspective for you and makes you think that at any point among the journey of life that anything can change.I am blessed to have had such great memories and experiences that have impacted my life along the way.I hold on to those every single day!They mold me into the person that I have become and the person that I want to be.

If it weren't for some serious tutelage along the way I'm not too sure I would've survived in two very male-dominated atmosphere's.You have to have a thick skin and you have to want it bad enough.Perseverance is key and motivation to get you to the end result that you want. I continue to make memories everyday with people around me.You have all impacted my life in a positive or negative way and you have all touched me in one way or another.Each and every one of you has molded me somehow and some way.

Taking this trip down Memory Lane makes me think that I'm ready to start my own memories with someone else.I think the missing link in my life that I feel is someone to share those memories with.Sure I have my family and friends, who for the most part have been a part of those memories and experiences, but I'm ready to share them with someone I love and someone who I can start making my own memories with.That's the missing link!I want to be able to love someone as much as I love my family, my friends and my memories that I've created with all of them.I want that person to be able to feel my love, share in that love with me, and help me to create new memories together.I think that's the missing puzzle piece that I'm feeling.

In the movie Eat, Pray, Love Julia Roberts talks about wanting to go somewhere where she could marvel at something.I want to be able to wake up every day and be able to marvel at something.Hers was through an abundance of incredibly delicious food in Italy, meditation and spirtuality in India and eventually finding her own inner peace and love again in Bali.I want to be able to wake up and look outside my window and see the ocean.I want to be able to smell plumeria flowers and stick my feet in the sand.I want to wake up and feel 110% satisfied that what I'm going to do that day makes me happy, that the people that I associate with make me happy and that what I'm doing with my life at the end of the day makes me satisfied and happy.

I think I'm ready for that leap.I'm ready to make a blind leap of faith to do something for me. I'm ready for my future and I'm ready to share that with someone.I have no idea how this so-called "leap" might happen but I know when and if it does come my way I'm ready for it.I feel like I'm ready for the new chapter in my life.I have created such AMAZING memories with the previous chapters, but I'm kind of ready to write my own book now I think.I need to start filling those chapters with memories of my own and future memories that I'm ready to create with someone else.So hopefully that path and journey will become abundantly clear in the near future because I'm certainly ready for that bumpy ride!

Anyway, that was my long drawn-out take on where life is hopefully taking me.Feeling a bit nostalgic tonight!

Until next time...

<3 Stace <3

"Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart". ~Thomas Fuller

Corporate politics!

There are those of us out there in this world who love that 9 to 5 job, sitting behind a desk all day, taking orders from superiors younger than us, running to get coffee for all the Executives, waking up and doing it all the next day.Then there are others of us who try to break that mold and aren't working robots.Well I have come to the conclusion that I definitely fit into the last category.

I've recently become exposed to what I like to call "corporate politics" or what really should be called "corporate bullshit!" LOL! The current position that I'm at now is the first "corporation" that I've ever worked for. Before I've worked for independently owned restaurants or catering companies, but now I've come to the big bad world of CORPORATIONS.Now maybe some people enjoy fitting into that little cookie cutter type world and it doesn't bother them to take orders from someone who's never spent a day in a kitchen, but I have to say that it's become abundantly clear to me that I'm not one of those people.

For being the 12th biggest corporation in the world to work for you sure treat your employees like crap. There is ZERO incentive for going above and beyond and giving 110% everyday because you're going to get treated the same as that lowly dishwasher making 8 bucks an hour.ATTENTION Mr. Overweight Corporate @$$HOLE: I'm a chef and a professional and I went to culinary school so the fact that all of my tongs need to be facing the same way and need to match is completely irrelevant to the quality of the food that I'm putting out.

How does the color of my chef coat or the fact that I put out decorations on my station affect the quality of the food I'm producing?If you would take a survey among all the students at Thunderbird who eat my salads in the Commons not only will you get positive feedback on the amount of personal interaction they get and good customer service, but you will find that the reason they keep coming back is because the food is fresh and DELICIOUS.So if you want to keep limiting my creative ability and take away all the "personal touches" that I offer to these students then you can better forget me even giving the utmost in customer service.

Why should I do that?Why should I bust my ass and go above and beyond anymore if I'm just a number, if I'm just a salad making robot?There is absolutely no incentive for working hard other than a paycheck every two weeks that shows how severely underpaid you really are.Have you ever noticed that people in positions of power and authority or management are generally overweight?You wanna know why?Because they sit on their asses all day.I challenge you Mr. Corporate Big Shot to work one day in my shoes, right beside me from start to finish and see what happens.

You will see that there is constant work throughout the day, prepping like a mad woman, serving a ridiculous amount of customers in a calm and efficient way and coming back the next day and starting the same vicious cycle all over again.But, no it's easier to talk about how my tongs need to match and all my containers need to be metal and how my menu, or what you called "signage" needs to be on a specific kind of card stock with the same font.What you're gradually turning us into is working robots and what's going to end up happening is we're just going to malfunction one day and you're going to lose one of the best robots you've ever had buddy!

You're getting paid millions of dollars to walk into our Commons and tell us our tongs aren't facing the right way?How about you applaud your employees for doing a marvelous job?How about you commend me for doing an outstanding job everyday and for really taking a leadership role and bringing so much creativity to the table and running such a successful and beneficial station at the Commons?Nope, you're too worried about decorations and making sure there are no "personal touches" around there.

Well congrats Mr. Big Shot, you're gonna get exactly what you want.Two can play that game!And when customers start complaining about how come Stacey doesn't have any decorations anymore or how come Stacey couldn't bring candy canes in for us at Christmas or how come Stacey doesn't come up with her own salads anymore, then my answer to you will be well I'm just doing what you told me Mr. Boss Man, just following the rules that you set out for me.I'm trying to be as cookie cutter for you as possible.But I doubt that will last very long because sadly I don't want to work for a place that doesn't encourage creativity and doesn't allow you to be an individual.

So if you're not careful, you're going to lose something great, but you know what?It'll be your loss because I have bigger and better things to look forward to in my career.It's just sad that decorations and tong positioning could end an extremely great thing!Better make me an offer I can't refuse fast or this "rule breaker" will be outta there faster than you can say "ratatouille!"

End of rant again!Just tired of people not recognizing hard work and dedication and trying to eliminate creative ability.Hopefully this was entertaining to read!I'm thinking about printing it out and reading it at the next meeting and letting some fireworks fly! =D

Until next time my avid readers!!!

<3 Stace <3

Katy Perry's Music Video "Firework"

Work Ethic

"Laziness may appear attractive but work gives satisfaction." -Anne Frank-

It seems that as of late I've been noticing a gradual decline in actual WORK. According to Webster's Dictionary the definition of work is: 1.) Exertion or effort directed to produce or accomplish something; labor; toil. 2.) Something on which exertion or labor is expended; a task or undertaking. 3.) Productive or operative activity. 4.) The result of exertion, labor, or activity; a deed or performance.

So according to those examples of the definition of work one would conclude that in order to actually achieve something or attain something there has to be some sort of WORK involved. I am so sick and tired of the attitudes of others that it's just easier to lolly gag around all day long and not actually put in any effort.I was raised to have a strong work ethic.My parents never had to instill those values in me when I was younger, but I grew to understand what it was that I had to do to succeed and be successful in life. And with that came a whole lot of hard work.

I was accepted to culinary school when I was 15 years old, a Sophomore in high school.While most of the other kids were off goofing around, I just couldn't wait to get out of high school and start my career.I started taking workshops and classes at the Art Institute of Phoenix when I was 15 and established an amazing relationship with all the chefs before I even started school.So by the time I actually graduated high school they were all thinking: "Well it's about damn time you got here already!" LOL! Because of the relationships that I had with all of those chefs they knew about me already and knew that I was ready to give 110% so they knew that they could push me to the brink.I think that's where my work ethic within the culinary industry was established.I was pushed so hard and had to overcome obstacles and succeed under intense pressure and essentially compete with the other students.

We were all classmates, yes, but we were all essentially competing to have that extra special dish that gained the chef's approval, or that extra tip in the dining hall for giving great customer service to the customers, or having an AWESOME portfolio at graduation that earned you the best portfolio nomination.(Which I got by the way!) So in essence I was constantly striving, constantly working to attain and achieve excellence.That was just the foundation of my future.I started out at the bottom and through my perseverance was recognized for my hard work.I surpassed all of my other co-workers at a wine bar to become the Executive Chef at 21 years old.I started out as a Sous Chef at a corporate catering company and within a year was the Executive Chef for 3 years. Now I have the creative ability to make my own salad creations.To be honest all of these experiences have made me a better person and I have put in the time and effort.The next chapter will be my own place and running my own business.I feel like the hard work that I've established and created for myself has now prepared me to open my own establishment.It is time and it will happen!!!

Even in the martial arts I've had to work so damn hard to get where I'm at now.Being in two very male-dominated industries is difficult.The kitchen is a male stomping ground and if you can't hold your own in there you're dead meat.The martial arts community is the same way.It's helped me establish a thicker skin so I just let stuff roll off and not put up with any one's shit!I was not the greatest martial artist when I started out. Imagine me being at the back of the line with all these guys in front of me.How deflating!My brother was a natural, my Dad was my instructor and I just felt so inadequate.

Finally, instead of getting alligator tears in my eyes every time I did something wrong, I started to accept it, and deal with it and realize that my Dad's criticism was what was going to make me not only a better martial artist, but a stronger female.I was pushed to the brink as well and shed a lot of blood, sweat and tears to get where I'm at now.A 26 year old, 5th degree black belt is kinda unheard of in a Jujutsu system, but believe me it sure wasn't easy.It took an awful lot of hard work and dedication to get me to the place I'm at now and the journey still continues.

My reason for saying all this is one of my biggest pet peeves is terrible work ethic.Let's take my job for instance: I bust my ass every single day from 5:30 in the morning until 2:30 in the afternoon, constantly moving, always trying to stay one step ahead and trying to help others out when I can, as much as I can. When my station opens I serve an insane amount of people everyday, without trying to lose my cool (which doesn't always happen) without ever a peep or ever asking for help.There are some others who I see just prance around the kitchen, with no sense of urgency, no time frame, and no concept of real true work ethic. There are people there who bust their butts every single day and no one ever offers to help them.I'm tired of seeing people depending on other people, or when you have 5 people in line you call for help, asking others to do your job for you, standing around texting all day, walking around like you have absolutely no clue.

This is a job and it's a professional environment and when you come to work you come prepared to work.I give 110% every single day and if you can't do that then you shouldn't be there.There needs to be consequences for your actions.Coming in late: you should be written up, texting while working: you should have your phone taken away from you, coming in not feeling well: you should go home.There are zero repercussions for people's actions and I'm just sick of it.I'm tired of continuing to give my all every single day and it go unnoticed by management, while others just skim by and do the bare minimum.I get treated the exact same as they do.And you know what?It's wrong!Completely wrong!I am a chef and I have worked hard to get where I am.I am not a lowly line cook who doesn't know what she's doing.I bust my ass at my job, have the degree to back it up, so I deserve to get treated better than everyone else because I do a better job than everyone else.

The same also goes in the martial arts world.I'm tired of seeing pity pat strikes and just going through the motions.You're there to do martial arts, not there to socialize.If you can't give 100% on the mat then get the hell off.We don't want you to be there if you don't want to be.You signed up knowing what you were getting yourself into and if you don't like being hit, don't like sweating and don't like getting beat up then ballet is for you, not martial arts.We don't stand around and "converse" about our techniques, we do them.And if we do them 100 times so what.Keep doing it and quit standing around talking about it.Put in some damn effort!

So as you can see I get super passionate about what I believe in!I've had several conversations about this with co-workers who get it and who are actually in the same boat as me.I would love to say that it would be nice not to come in and work as hard but it's not just me.I'm not asking for praise on an everyday basis but what I am asking for is a little appreciation for the hard work and effort that I put in on a daily basis.Sadly, it's going to come to the point where I just don't put up with it anymore and say something, but then that makes Stacey the bitch for actually speaking the truth.Satisfaction will never be complete for me until I open my own place and I'm the only one that can see how my hard work has made my business successful.Until then I will just keep trucking on, doing what I do every day and still being under-appreciated for it while everyone else does the bare minimum.

Hopefully one day these people will recognize that their laziness and poor work ethic isn't getting them anywhere but that might be later rather than sooner, and at that point I will have no sympathy for them.Just put in some effort and at least try to do a good job.You know that's why they call it WORK!!!

End of rant! Thanks for letting me get it off my chest.It'll be brought up at the next meeting! LOL! Some one's gotta start feeling the wrath! =D

Until next time boys and girls... ~Stacey~

"Satisfaction lies in the effort, not in the attainment. Full effort is full victory." -Mahatma Gandhi-

The Gathering 2010!!!

Two weeks ago I had the pleasure of attending a martial arts "gathering" so to speak. It is hosted by the Martial Arts Collective Society and is the brainchild of a great man by the name of Hanshi (title) Bruce Juchnik. For more information click here: The Gathering. I have been going to this event for several years now and sometimes it seems like the message of the whole thing has been lost. Allow me to give a little background on what exactly this event is all about.

Our dojo started attending The Gathering in 1999. My Dad and my brother were the 1st out of the dojo to attend having heard about the event through Hanshi Juchnik himself. According to the  website the Gathering was created "as a venue for martial artists from all disciplines to share their knowledge and experience." Masters and Grandmasters from all over the world have shown their faces and spread their knowledge at this event. Such greats as Professor Wally Jay, B.F. Lau, Professor Imi Okazaki-Mullins, Professor Libert O'Sullivan, etc...And the list goes on! There have been several different venues for this Gathering including San Diego in 2000, Portland, Reno, and now it has been held in Sacramento for some time now.

I have had the pleasure of working with some incredible instructors and have soaked up a lot of information over the years. Unfortunately, there has been quite a few instructors who have passed on and are no longer with us.They're dropping off at an alarming rate.Because of their unfortunate demise several of the next generation students have taken over.I do believe that with the gradual shift and evolution of the Gathering that the message has been lost. Let me put it in bold letters for you: IT'S NOT ABOUT YOU, IT'S ABOUT THE STUDENTS!!!

I have always considered myself a perpetual student not only in the martial arts, but also in my culinary career and in life in general. I'm always striving for more knowledge and more expertise to add to my repertoire.I always like to add that new, juicy tidbit and be able to employ it in my everyday life.Now that things have shifted in the martial arts world, the new generation of students are now becoming teachers.My Dad, my brother and I are perfect examples of that!

It's my belief that my Dad should've been up on that stage with all those masters some time ago, however he will argue with me to the death!The amount of knowledge that he has not to mention time in the martial arts is astounding!He is a true studier of life as well and his massive amount of knowledge for the martial arts is absolutely impeccable.That coupled with the fact that he's an absolutely incredible technical practitioner and instructor makes him a Professor in my eyes and I do believe that he should get a lot more recognition for what he does.He has the golden heart and the passion for it more than anyone I know and he has strived so hard to overcome hardships and tribulations that he deserves to be in the front row of that stage with all of those masters.

With that said we are the next generation and unfortunately with that has come A LOT of ego and arrogance. The Gathering was swimming with that arrogance, so much so that I could feel it on my skin.People have lost the message that it's not about YOU anymore.So you're an 8th degree black belt or higher!Good for you!You have had your time in the limelight!It's not about you at all anymore, it's about being able to perpetuate what has been given to you.A lot of these so-called masters have had arts handed down to them from their instructors who were ill, who have passed on, who were physically incapable, or just wanted it in better hands.Well take that and run with it my friend, you have been given a gift.And that gift deserves to be passed on to generations and generations.It ceases to be about you anymore when you're solely responsible for carrying on your master's/instructor's wishes.That information needs to be passed on as a precious gift not one filled with arrogance and the typical macho attitude.Yes, you have reached a milestone and it's very important, but as my Professor says, "Does being a 10th degree black belt make your food taste any better or come any quicker?" No it doesn't!And he's right!You're no better on the mat then you are off the mat and that presence should ring true when you're teaching.Unfortunately that doesn't happen very often.

I kept saying all weekend long how so and so just DOESN'T GET IT! You can't even imagine how many times I said that this weekend.But it's so true!Being in that kind of environment and being given the opportunity to teach and spread your knowledge is an absolute honor and should be treated like one.Instead of trying to out-do your peers/instructors, you should be listening to what they have to say and watching one of their classes.No one is ever beyond instruction or learning, in  my book.Just because you're a high ranking instructor doesn't mean that you're at your peak of learning.It has to be a constant evolution of material and maybe learning a different method of teaching.That's why when I go to the Gathering I hand-pick the people that I want to learn from and the one's that I want to associate with because guess what: those are the one's that GET IT!!!

I had the opportunity and privilege to teach at the Gathering this year.Most of the time the Klaff kids a.k.a. my brother and I are always the one's who get to teach the little kiddies.This year we did get to teach the kids (who were absolutely precious by the way) BUT we also had the opportunity to team teach as a family.I've had a saying lately that says: "The family that trains together and tattoos together, stays together!" LOL! Well now you can add, "The family that trains together, tattoos together and teaches together, stays together." When we're here teaching in Phoenix to our students we are the big fishes in a small pond.We cater to our audience and we're the one's who essentially run the show.Well at the Gathering we're definitely the small fishes in a big pond.There are quite a few really terrific masters/instructors there who definitely deserve to be there.I've noticed you can divide the Gathering into quite a few sections so here they are:

1. The old-timers: These are the masters, grandmasters, professors, etc...who are the legends of the martial arts.These are the one's who truly deserve to be up on that stage for their amazing tutelage and knowledge that they have shared for years.Professor O'Sullivan happens to fall into that category as many others should. Unfortunately, some of those "old-timers" don't necessarily belong up on that stage in my opinion because they're involved in too much politics and haven't contributed as much as some.However, most deserve to be up there and unfortunately so many of the GREAT ONES have passed on who can no longer be up there on that stage.

2. The peacocks: These are the instructors who like to strut around and show of their peacock feathers.Most of these can be spotted a mile away because their ego's and big heads hardly fit through the door.These are the teachers who are first up on the stage to get a seat when really those seats belong to their seniors. This is the teacher who takes the floor to teach in front of one of his seniors.This is the teacher who complains about everything and who scoffs at the fact that he had to pay his own way there.God forbid!This is also the instructor who espouses the greatest nonsense ever that students can easily recognize as bullsh**!!! These particular types of people are the one's who don't ever need to be invited again!!!

3. The inspirational ones: These are the teachers who actually do GET IT! These are the one's that the student should seek out to learn from. Not only are they incredibly knowledgeable in their art and studies, but they show a sense of leadership and show unbelievable humbleness.These are inevitably the teachers that are sitting in the back row of the stage, or hiding in a corner not wanting to be acknowledged in front of their Seniors.These are the one's that deserve the recognition but shrug their shoulders when asked to come up on the stage.These are the particular types of instructors I love to be surrounded by.The one's who possess the skill and knowledge but are so ego-less.I have had the privilege to train with many people in this category and will give thanks to them later.

4. The social butterflies: These are the types of people that come to the Gathering solely on the purpose of socializing.These are the one's who bounce around from group to group only "looking" at what the instructor is teaching but not "doing." When asked if they need a partner, the social butterfly will merely reply, "No, I'm okay, I'm just watching!" This is also the same person who will do the technique 1 or 2 times, say they've "got it", and stand there with the partner discussing the technique.Far be it from me to criticize, but I didn't spend all that money to come from AZ just so I can talk.Train, sweat a little, work hard, do the technique, acknowledge your instructor, put a little effort into it.That's not a lot to ask for is it?But apparently, you'd rather watch then do!Well no offense but that makes you a crappy martial artist in my book!!!

The list can go on and on of all types of people, students included.There's the newbies that have never been to the Gathering and the whole concept and experience to them is so overwhelming that they don't know what to do, where to go, who to talk to.Those are the most fun because they have such a naivete and are so innocent in their training.There's the know-it-all student who doesn't ever need to be corrected and somehow is always doing the technique right, and never needs criticism. Plus when asked if they understand the answer is always, "Oh, I've got this." Well guess what if you had it, you'd be a Grandmaster by now, but you're not! Then there's the perpetual student that is always there to study.Instead of waiting around for information they seek out the information and go to different instructors and seek out the knowledge.These are the one's who are always doing the technique no matter if they're doing it 100 times over and over. This is the student that when critiqued by an instructor always replies, "Thank you Sensei." This is the student that GETS IT!

Having the pleasure to team-teach with some great instructors was AWESOME!It was unbelievably gracious of my Dad to throw us in the mix and allow us to teach.Our group of instructors was pretty dynamite and we had everyone moving and going to town on techniques.I actually saw for the very first time that I was an inspiration.I have seen it slowly develop from time to time,but on my own home turf with my own students.This time I was in a different realm, in an arena filled with males and high ranking males.Well a couple of instructors pointed out to my Dad how great it was to have such a strong, good female presence at the Gathering because there really wasn't.Especially one who was teaching ground work.I actually got to see how my teaching affected everyone.Young girls came up to me thanking me and not only complimenting me on my personality, but on my teaching skill as well.I actually inspired young women to want to continue to pursue Jujutsu training and so far as turning one young ladies attention to doing Jujutsu again after an injury. That was the most humbling and awe-inspiring thing to me.I have never been a role model or an inspiration and I finally got to see it for the first time ever.

Needless to say I had a blast at The Gathering.I established some amazing relationships with kids, adults, instructors, peers, etc...I haven't felt that kind of camaraderie and close-knit family type relationship in a long time, but I wouldn't give it up for the world.I think the message of the Gathering needs to change in order for our younger generations to fully understand what the martial arts is about.Unfortunately, if we keep having ego-filled teachers and one's who only care about themselves instead of their students, then I think the message will slowly start to dissipate.I, for one, am on a crusade to make sure that it doesn't happen.I'm only one person though and I can only do so much.I want to make sure that the legacy of my teacher's lives on through my teachings and I want to be able to preserve as much as I can so that future generations can experience the joy that I have experienced in my martial arts training. I'd like to thank the following people:

1.Well 1st off I have to thank my Dad for being my mentor, instructor, leader, inspiration, role model, amazing father, friend, and confidante.Without him, I would not be the woman I am today.You have single-handedly molded me as a martial artist and as the strong woman that I have become.Without your intense instruction and tutelage I would not be where I am today.You're an amazing instructor and I have learned so much from you material-wise, and how to be a great teacher.You deserve to be up on that stage more than anyone in the world and I believe that in my eyes you're the best instructor I've ever had.As a Dad I couldn't ask for a better one.You have helped me in so many ways and I thank you for your love and devotion to me as a daughter.I am humbled by the fact that I've been fortunate enough to go on this wonderful, crazy, sometimes bumpy, and treacherous journey with you, but I hope that I get to continue this journey with you for as long as we both possibly can.I love you Dad and Sensei!!!!

2.I obviously also have to thank my mother.Although, you've never been able to continue with your martial arts training you have never stopped supporting it ever.You have been there for so many years for me and for that it makes you not only a MAGNIFICENT mother, but also my best friend.When it was up in the air that you might not be able to make it this year, you don't know how devastated I was.I'm so glad you got to come, because it wouldn't have been the same without you.We have taken you to so many places on our martial arts journey and I'm so happy that you were along for the ride.I really wouldn't have it any other way. We're a team and the fact that you support us and will do anything for us makes you an amazing person!I'm indebted to you for being so supportive and I hope one day I can show you the love and devotion that you have shown me all of these years.You should have an honorary black belt for all the places that you have been, countless techniques that you have seen, and numerous times that you have supported our dojo.So because of all that I love you the greatest Mom in the whole world and honorary Sensei!!!

3. My brother needs to be shown some thanks here as well.Early on in the martial arts it was just my Dad and brother training before I came along.I was always a bit jealous that it was something they got to do together.Well finally when I stepped in it became something the 3 of us could do and then it turned into something that I cherish so much.I think of us like the 3 Musketeers.It might be cheesy, but it's true.We travel in a pack.It's the Klaff family clan!I know that we've had our sibling rivalries and that it wasn't always easy training with your whiny ass sister, and it wasn't easy for me being instructed by my brother or criticized.I have grown to love you as an amazing man and an incredible brother.Unfortunately, we don't get to spend a lot of time together anymore but the time we do get to spend, as little as it might be, I have grown to relish and really appreciate.The little things like team-teaching the little kids at The Gathering this year was so much fun.It's like I'm your wing man, and to me I always will be.I love the fact that I have been able to travel on the journey with my older brother and to experience so many memories with you.I look forward to creating more with you in the future.You're always going to be Maverick and I'm always going to be your Goose. I love you man!You're an amazing brother, martial arts practitioner, and friend!I love you so much!

4. Professor O'Sullivan needs to be thanked for making me want to be a better person.He just has that aura about him that everyone flocks to.He is by far the nicest, most generous man I have ever met in my life.He makes you want to strive to be a better human being and I'm trying to on a daily basis.Not only is he a fantastic instructor and has passed along so much information to me, but he's been the grandfather figure that I need in my life.I'm so glad that he and his family have adopted all of us into their Ohana. We are all so lucky and blessed to have even had a little slice of Professor in our lives.He brings so much joy with him no matter where he goes and I absolutely cherish the time that I've been able to spend with him.I will do whatever it takes to pass along his tutelage and preserve the knowledge that he has so graciously passed along to me and my family.We will forever be indebted for his knowledge, experience, and love for what he does.Thank you for all that you have done and for making me want to be a better person on a daily basis.I love you Tutu Kane!!!

5.Professor Ron Esteller is another man I need to give a shout out to!You're such a sly little devil and you know it!This man was hiding at the Sacramento airport with his son, daughter, and one of his students.He came to surprise us and help take care of our luggage and rental cars.This is the kind of man that he is.The man that would give you the shirt off of his back and probably his shorts and shoes too!I pretty much spent almost every waking minute with him, his son and daughter, and his students.You truly possess a quality that is non-existent in so many people.You are gracious, loving, stubborn, charismatic, sneaky, mischievous, etc... I have never felt as much love as I have then when I'm around you and your students.I fell in love with each and every one of them and you can see it in their personalities and there humbleness how much of a truly amazing instructor you really are.I had the most amazing time talking with you, listening to you, learning from you and just generally spending time with you.My only regret is that it could have been longer and that we live so far apart from each other.I am a better person because of your love, your teachings, and your absolute devotion to the arts.You are what it's all about and your students epitomize what the martial arts should be about.I adore all of you and am blessed to be a part of all of your lives.I hope that you all continue to be a part of my family for as long as well shall live.

Finally, I'd just like to give a shout out to some other's that I had an amazing time with.Hanshi Juchnik, it's always great to see you and to be a part of the Gathering.I know it's hard work, but I always love seeing you and I would love to be able to spend more time with you.Megan: You're like an older sister to me.I love the camaraderie that we have and I love spending time with you and trash-talking!LOL!I hope that we can spend some more time together at some point maybe outside of the Gathering-realm! Uncle Larry: It's always a pleasure seeing you.You bring a smile to my face every time I see you and you also make me want to be a better person.You always have such humbleness and are always so willing to give me information and knowledge.Thank you for working with me and for being an important part of my life. Nataniel Ortega: Although we only had the opportunity to spend a short time together I can already see that we have established a great relationship.You are an amazing man and so humble.The small amount of knowledge that you shared with us is already being put into use.Thank you for being such a kind man and for establishing such a great relationship with my family.I hope that our friendship lasts a lifetime.Patrick: I had such a great time teaching with you.You're a great instructor and an amazing man.I hope that our friendship will last long as well.It has been a pleasure getting to know you and spending time with you, but hopefully we can do more of that in the near future.

And last but not least a shout to my new favorite Kaju family...D.J.: You know that I had a blast hanging out with you.I had such a great time.I'm so glad that our family-relationship has continued and I'm blessed to have you in my life. Rachel: It was so great meeting you for the first time.I'm so glad that we had such a connection and that we've established a great friendship.I think you're a BEAUTIFUL young lady with an amazing spirit and a great head on your shoulders.I love ya little sis! Rachi: I'm so happy I got to spend a little bit of time with you too!You're a fantastic young lady with lots of great ambition and aspirations.I'm happy that I had a slight influence on you and I hope that our friendship will continue.And I enjoy our chats so much! Kayla: You're such a strong woman and I'm happy that I had the opportunity to experience that and to be a small driving force behind that.I look forward to more conversations with you and to hopefully seeing you soon. Angelique: You won over my heart little lady! I think you're just precious but funny, smart and definitely a strong-willed woman.I have a lot of respect for you and I hope that you continue with your training because you already have a good head on your shoulders, but this will help you so much in life. And finally to the little one's who have officially taken my heart over and pulled at my heart strings: Jazzy, Zach and Colin.I hope I get the opportunity to see you soon! I love all of you my favorite Kaju family!!!!

Well that's all, as well it should be.It' s pretty novel-worthy!Hope you enjoyed it!

<3 Stace <3

Here's some more info on the Gathering 2010!!!

20 secret household cleaners you already own...

These 20 money saving cleaning tips can help solve almost any household cleaning problem. Just shop your pantry for these secret cleaners to disinfect, polish and shine!

Eliminate Odors

Try coffee grounds to keep your refrigerator smelling nice and fresh, just as you do with an open box of baking soda. Place them, new or used, in a bowl and remember to replace them every month or two.

Chill Out

Use ice to cleanse the blades in your garbage disposal and break up the grease that collects on the rotors. Every few weeks, toss in a handful of cubes, turn on the disposal and run cold water. Add some orange, lemon or lime peels to ward off odors.

Soften-up Grease

Get baked-on foods off pots and pans with a dryer sheet. Just place one in a pot, fill with water and let sit overnight, then sponge off the next morning. The antistatic agent weakens the bond between the stuck-on food and the surface of the pan, while the fabric softener works its loosening magic.

Absorb Grime

Cover the bottom of your trash can with old newspapers. It's an easy way to keep clean and soaks up leaks and odors.

Gather Shards of Glass

Pick up tiny slivers of broken glass—the ones you don’t notice until you’ve stepped on them—by gently pressing a slice of bread or a piece of Play-Doh on the area. Be sure to wrap the glass up carefully before throwing it away—you don’t want an animal to eat it or a child to play with it.

Zap Bacteria

To keep bacteria from taking up permanent residence in your kitchen sponges, rinse them with water at the end of each day, squeeze, then put in the microwave for three minutes. Let cool before touching. Do the same with your cutting boards, if they are microwaveable.

Use Lemons to Clean your Microwave

Harness the power of citrus to clean your microwave: Cut a lemon in half, squeeze juice into a small bowl of water, add both lemon halves and place in the microwave for five minutes. The fresh scent eliminates cooking odors, and condensation from the steam loosens random splatters that have hardened. Wipe with a damp cloth.

Use a Substitute Floor Cleaner

Try Listerine mouthwash if you’re out of floor cleaner. Add a capful to a gallon of water and mop vinyl or tile—but not wood—floors with the mixture. The same product that kills bad-breath germs also zaps the gunk beneath your feet.

Use Disinfecting Wipes

Grab a few disinfecting wipes to give faucets, sinks, tubs, toilet seats—you name it—an easy daily touch-up.

Pre-treat your Bathtub

After going over your bathtub, sink or shower with disinfectant, wipe the area with baby oil or lemon oil. Do this once or twice a month, and it will help dirty water bead and roll down the drain faster, buying you more time before the next cleaning.

Scrubbing Bubbles

Freshen the toilet bowl with effervescent tablets (denture or antacid) in between scouring's. Drop two in the water, let soak for at least 20 minutes, then brush and flush. A can of cola dumped in for one hour also does the trick. The phosphoric acid in the beverage removes rust rings and other mineral deposits.

Dust Tough-to-Clean Items with a Paintbrush

A dry paintbrush (with bristles at least 3 inches long) is great for both the surface and grooves of your collectibles. Dust framed photos with a pastry brush, which is softer than a paintbrush and easier to dip into corners and places that are difficult to reach.

Revive Canvases with White Bread

Cut the crust off a piece of white bread, squish the bread into a doughy ball and use it to gently dab the surface of paintings (but not valuable or antique works). Once the ball is covered with dirt and grime, start again with a new slice. Use a pastry brush (or another soft-bristled brush) to clear off any crumbs.

De-grime Shades

Take a hands-on approach to your mini blinds and Venetians. Just slip on a pair of white cotton gloves, dip fingers into a solution of equal parts white vinegar and warm tap water, then run your fingers across both sides of each slat. Rinse gloves as necessary in a bowl of clean water.

Remove Mud with a Spud

Slice a potato in half and gently rub the cut end on a muddy slipcover or comforter. Soak the fabric in cool water, then throw it in your next load of laundry.

Go Green with Houseplants

Keep air pure with houseplants. Research from NASA and the Associated Landscape Contractors of America suggests that palms, English ivy, ferns, mums and similar plants remove up to 87 percent of indoor pollutants.

Freshen Foliage

Use a lint brush with disposable sheets to dust lamp shades and plant leaves.

Shake it Up

To wash a narrow vase, pour in 2 tablespoons of dry rice and ½ cup warm water, cover with the palm of your hand, shake vigorously, then rinse.

Raid the Fridge to Polish Brass

Shine brass using a dab of Worcestershire sauce or ketchup. Squeeze the condiment onto a cloth, rub the item, then rinse with water and dry with a towel.

Scour Scuffs with a Tennis Ball

Use a new tennis ball to wipe scuff marks off tile, vinyl, woodwork—even painted walls. It won’t harm the surface.



Some things to really make you go hmmm....!!!!Hope you found out something interesting and might put some of these to good use!In these economic times we could all use a little help! =D

<3 Stacey <3

50 great panini ideas...

HOW TO COOK A PANINI:

* In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes.

* On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.


PANINI RECIPES:

1. Caprese: Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill  with  2 slices each of fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden.

2. Smoked Caprese: Make the caprese panini (No. 1) but with smoked mozzarella instead.

3. Eggplant-Mozzarella: Make the caprese panini (No. 1) with smoked or fresh mozzarella; replace the tomato with grilled eggplant slices.

4. Anchovy Caprese: Make the caprese panini (No. 1), adding 1/2 chopped anchovy fillet and a sprinkle of capers to the sandwich.

5. Prosciutto Caprese: Make the caprese panini (No. 1), adding 3 thin slices of prosciutto and some shaved Parmesan cheese to the sandwich.

6. Pesto Turkey: Make the caprese panini (No. 1); brush the inside of the roll with pesto instead of olive oil and add 3 or 4 slices of roasted turkey breast to the sandwich.

7. Chicken Saltimbocca: Brush the inside of a split ciabatta roll with pesto. Fill with sliced chicken, fontina cheese and prosciutto, and chopped fresh sage. Press and cook until golden brown.

8. Apple-Manchego: Brush the inside of a split soft roll with olive oil and quince paste or fig jam. Fill with sliced apples and manchego cheese; season with salt. Press and cook until golden brown.

9. Chorizo-Pear: Make the apple-manchego panini (No. 8) with sliced pear instead of apple; add sliced Spanish chorizo to the sandwich.

10. Roast Beef-Onion: Spread Dijon mustard on 2 thick slices of sourdough bread. Layer shredded Gruyere cheese, sliced roast beef, caramelized onions and more Gruyere between the bread. Press and cook until golden brown.

11. Three-Meat: Brush the inside of a split Italian roll with olive oil. Fill with sliced soppressata, capicola, salami, fontina cheese and roasted red peppers. Press an cook until golden brown.

12. Bacon-Date: Brush the inside of a split French roll with olive oil and spread with soft goat cheese. Fill with chopped dates and crisp bacon. Press and cook until golden brown.

13. Grilled Veggie: Brush the inside of a split ciabatta roll with pesto. Fill with slices of grilled eggplant, zucchini, yellow squash, and roasted red peppers. Add 2 slices of fresh mozzarella cheese and a few basil leaves. Press and cook until golden brown.

14. Serrano-Fig: Brush the inside of a split piece of baguette with olive oil and fig jam. Fill with thinly sliced Serrano ham and manchego cheese. Press and cook until golden brown.

15. Three-Cheese: Brush the inside of a split ciabatta roll with pesto. Fill with a few slices each of mozzarella, fontina and asiago. Add a few basil leaves. Press and cook until golden.

16. Sun-Dried Tomato: Make the three-cheese panini (No. 15) with sun-dried tomato pesto. Add baby spinach instead of basil.

17. Mortadella-Ricotta: Mix 2 Tablespoons ricotta cheese with some salt, pepper, and chopped thyme and parsley. Brush the insides of 2 slices of crusty Italian bread with olive oil. Fill with the ricotta and sliced mortadella; press and cook until golden.

18. Mortadella-Artichoke: Make the mortadella-ricotta panini (No. 17), adding grilled and marinated artichoke hearts.

19. Mushroom-Taleggio: Brush the inside of a split crusty Italian roll with olive oil; season with salt and pepper. Fill with sauteed mixed mushrooms and sliced onion. Add sliced taleggio cheese. Press and cook until golden.

20. BBQ: Fill a soft sesame roll with pulled pork, shredded cheddar cheese and charred red onion. Press and cook until golden brown.

21. Sausage-Feta: Cut a  pocket less pita round in half and brush both halves with olive tapenade. Sandwich with sliced cooked spicy sausage, roasted red peppers, and crumbled feta cheese. Press and cook until golden.

22. Spicy Steak: Lightly spread mayonnaise on the inside of a split onion roll. Fill with thinly sliced cooked stead and season with salt; top with shredded pepper Jack cheese. Press and cook until golden.

23. Apple-Brie: Spread Dijon mustard on the inside of a split piece of baguette. Fill with sliced brie and thinly sliced green apples. Press and cook until golden.

24. Reuben: Spread Thousand Island dressing on 2 slices of rye bread. Layer sliced Swiss cheese, corned beef, sauerkraut and more cheese between the bread. Press and cook until golden.

25. Tofu Reuben: Thinly slice baked tofu and sear in a skillet with olive oil until golden. Make the Reuben panini (No. 24) using tofu instead of corned beef.

26. Italian Melt: Drizzle the inside top half of a split sub roll with olive oil and red wine vinegar. Layer sliced provolone, salami, ham, turkey, pepperoncini and more provolone on the roll. Press and cook until golden.

27. Fajita Melt: Brush the inside of a split sub roll  with olive oil. Fill with sliced grilled chicken, sauteed peppers and onions, and shredded pepper jack cheese. Press and cook until golden.

28. Mexican Melt: Make the fajita melt (No. 27) with sliced roast beef instead of chicken. Press and cook until golden.

29. Steak Gruyere: Mix equal parts mayonnaise and horseradish. Stir on some chopped parsley. Spread on the inside of a split piece of baguette. Fill with thinly sliced cooked steak and sliced Gruyere cheese. Press and cook until golden brown.

30. Jerk Swordfish: Sprinkle 4 ounces of swordfish with jerk seasoning; grill. Spread mango chutney and mayonnaise on the inside of a split soft egg roll. Fill with the fish, sliced jalapenos, and shredded pepper jack cheese. Press and cook until golden.

31. Lobster: Mix 1 cup chopped lobster meat, 2 tablespoons each of minced shallot and melted butter, 2 teaspoons of chopped tarragon, and some lemon juice and salt. Hollow out a split piece of baguette; fill with the lobster. Brush the outside with butter. Press and cook until golden brown.

32. Flat Brat: Butter the inside of a split hard roll. Fill with sauerkraut, sliced cooked bratwurst and shredded Swiss cheese. Press and cook until golden.

33. Canadian Bacon: Butter a split English muffin. Fill with 2 slices of sauteed Canadian bacon and some sliced Swiss cheese. Press and cook until golden.

34. Caribbean: Spread the inside top half of a split soft roll with yellow mustard and drizzle with hot sauce. Fill with sliced queso blanco, deli ham, sauteed or fried plantains, charred red onion and more queso blanco. Press and cook until golden.

35. Veggie Caribbean: Make the Caribbean panini (No. 34) without ham and add avocado and tomato slices.

36. German: Spread whole-grain mustard on 2 slices of pumpernickel bread. Sandwich thinly sliced liverwurst and shredded Muenster cheese between the bread. Press and cook until golden.

37. Cuban: Spread the inside of a split Cuban or other soft sub roll with yellow mustard. Fill with sliced dill pickles, deli ham, roast pork and Swiss cheese. Press and cook until golden. (This is traditionally done in a skillet!)

38. Turkey Cuban: Make the Cuban panini (No. 37) with sliced turkey instead of ham and roast pork.

39. Nacho Cuban: Make the Cuban panini (No. 37) with chopped pickled jalapenos instead of dill pickles and cheddar cheese instead of Swiss. Add salsa to the sandwich.

40. Breakfast Burrito: Roll up scrambled eggs, shredded pepper jack cheese and salsa in a flour tortilla. Press and cook until golden.

41. Grilled Cheese: Sandwich shredded sharp cheddar and jack cheeses between thick slices of white bread. Cook in a skillet with butter until golden. (Don't press-the bread is soft and there's not a lot of filling!)

42. BLT Grilled Cheese: Thinly slice a tomato, pat dry and season with salt. Make the grilled cheese panini (No. 41), alternating cheese, tomato, escarole, and bacon.

43. Tuna Melt: Layer shredded cheddar, tuna salad, and more shredded cheddar cheese between 2 slices of rye bread. Cook in a skillet with butter until golden. (Do not press.)

44. Berry Croissant: Lightly spread the inside of a split croissant with marshmallow creme. Fill with bittersweet chocolate chunks and sliced strawberries. Press and cook until golden brown.

45. Apple-Cheddar: Spread apple butter on a slice of white bread. Top with grated sharp cheddar and another slice of bread. Cook in a skillet with butter until golden. (Do not press!)

46. Thanksgiving: Sandwich sliced turkey, cheddar and some cranberry sauce between slices of potato bread. Cook in a skillet with butter until golden. (Do not press!)

47. Tomato-Tapenade: Thinly slice a tomato, pat dry and season with salt. Spread 2 slices of rustic bread with olive tapenade. Fill with grated fontina cheese, the tomato and shredded mozzarella. Cook in a skillet with butter until golden. (Do not press!)

48. Meatloaf: Layer shredded sharp cheddar and jack cheeses, thinly sliced leftover meatloaf and more shredded cheese between 2 slices of potato bread. Cook in a skillet with butter until golden brown. (Do not press!) Serve with ketchup.

49. Mozzarella in Carrozza: Sandwich 2 slices of fresh mozzarella between 2 slices of white bread. Beat 1 egg with 2 Tablespoons of milk and some salt in a bowl. Dredge the sandwich in flour, then dip both sides in the egg mixture. Cook in a skillet with olive oil until golden. (Do not press!)

50. Peanut Butter-Banana: Spread peanut butter on a slice of cinnamon-swirl bread. Top with sliced bananas. Lightly brush another slice of bread with honey and set on top. Press and cook until golden.

*Hope you all got some great recipe ideas from this. Remember you don't need a fancy panini machine to make these great sandwiches. Hope you all enjoyed it! BON APPETIT!!!

<3 Stace <3