Costa Women Blogs

To Costa Women and beyond, I would like to share with you some information and an adapted blog post I have just written for my website. I run a small online language travel agency called www.geminicourses.com I promote the learning of Spanish and English by selling intensive Spanish courses in Spain for expats as well as intensive English courses abroad for Spanish-speakers. So here’s a little about it:   My vision for Gemini Courses was always to have that sense of duality. I always wanted to fundamentally be able to offer English courses to Spanish people and Spanish courses to English people (and anyone in between of course!). I am the kind of person that appreciates the aesthetics of order and symmetry, especially when it comes to design, a bit like on a butterfly, I suppose. So as to not overload my plate, I chose to begin with offering English courses in English-speaking countries to Spanish speakers based in Spain. I left the UK with strong contacts in many high quality English schools and wanted to develop this side of the business first. After a great year in 2010 I know that now is the time to introduce the Spanish courses to English-speaking people who are already based in Spain. In the time I have lived here I have encountered a large number of people who are living here and perhaps are only interacting with other expats and are finding it hard to develop their Spanish. Until now I have not had the set up to be able to help them. So, enter stage left: Learning Spanish with Gemini Courses. How it basically works is that I am an agent for a range of high quality Spanish language schools all over Spain who are dedicated Spanish language centres focussed entirely on teaching Spanish to foreigners. I work with schools from Cádiz to Barcelona and Salamanca to San Sebastian. Of course, here on the Costa del Sol there are superb schools in Tarifa, Marbella, Malaga, Nerja and Almuñécar. And for our friends on the islands I also represent schools in Menorca and Tenerife. I organise your course and accommodation and send you all the information you need, in English if need be. Courses are open to anyone and can be from one week to six months with or without accommodation. I have personally taken courses at language schools in Marbella, Granada, Tarifa, Vejer de la Frontera and Tenerife. Each course was slightly different in its own right but the common theme was that there is no doubt that my Spanish improved greatly after each one. Part of my vision is to be able to share this with as many people as possible and help us to each integrate and feel more a part of this country we have chosen to call home. So I invite you to browse the pages on the site and learn a little more about how it all works. Feel free to email me at any time to ask any questions. I am gradually adding all the destinations I offer so there are not many dates and prices showing on the site yet. If there is a location you are interested in, please ask as I may have contacts in towns other than the ones showing. New destinations and courses are added every day so be sure to check back regularly. You can also get the RSS feed or sign up to our less-than-monthly-newsletter. I look forward to spreading more Spanish among the expats of the Costas and beyond – why not join me? Saludos! Sarah

by Solidbasics International – Relocation & Mobility Consultancy   Culture shock can never be completely avoided but the effects of it can be softened. It occurs when one’s own cultural values and beliefs come into conflict with those of another culture. The greater the differences between the two cultures the greater the chance of culture shock. The most obvious conflict area is language. Of all aspects of culture, language is the most pervasive and the use or misuse of language is the most obvious area of cross-cultural problems. Culture is defined here in the anthropological sense, not in the fine arts sense. The anthropological term “culture” refers to all the learned behaviour and accepted mores within a specific society or group of people. Therefore, if culture is made up of learned values, these can be studied and a plan of action can be devised to help us anticipate the resultant culture shock. Cultural differences and the misreading of these differences are the most frequent cause of conflict between groups from different cultures or countries. These differences are mostly unconscious, which makes them harder to cope with.   Culture is, by nature, learned behaviour. There is nothing innate about it: it is not instinct, behaviour that is the result of our genetic heritage. Nearly all of a culture is learned through use of language. Non-verbal communication occurs in all societies, but language is the primary medium of communication between human beings.   The relationship between language and culture is an inseparable one. While scientist still debate how much of our experiences is perceived within the conceptual and grammatical perspective of a person’s language, sharing them is impossible without a common understanding of these perspectives. People never realize the impact this has on their thinking until they learn a completely different language. Your language provides the framework within which you perceive reality: structural comparisons between two languages often highlights the differences in the way their speakers experience the world. So, to lessen culture shock, lesson number one is to learn as much as you can of the language of your expatriate destination. Even if you can not speak it, this improves your understanding of their point of view.   What is said may not be what is heard. Have you ever said to someone; “That is not what I meant”? What you say may not be heard as you meant it. It may be heard as something totally different from what you meant. Culture acts as a filter for meaning. If this confusion is found when speaking among users of the same language, imagine how much greater the confusion is when the very thought patterns of the hearer are totally alien to you. For example, the word “it” in English covers a multitude of meanings. In the Navajo Indian language there is no generic “it”. You would have to use a form that describes a specific shape, form, or size of “it”. Even among languages with a common origin this problem might come up: many West-Europeans take their lunch in the canteen, from the Latin “cantina”. Italians however, might eat lunch in the “mensa”, the so similar sounding word “scantinato” is the basement! So, lesson number two is to be aware that what you say and what you hear may not be what is perceived by the party on the other end of the conversation, and to understand that what might be simple and clear to you might not be so to someone else.   Being aware of cultural differences in language use can aid in adjusting to cultural differences, but only through total immersion in the cultural tradition of the country can you avoid most culture shock. Since most expatriates never reach that level of immersion, be resigned to the fact that at some point in your experience abroad you will find yourself in a state of culture shock. But that too shall pass. In communication, more than anywhere else, there are no stupid questions.

by Archan Mehta I ran into Ralph at a conference and he impressed me with his wisdom. A life-long learner, Ralph’s presence was mystical, and he seemed to have the answers to life’s challenges. Not exactly sure of myself, I decided to tag along and learn from Ralph. Whenever Ralph was in the neighbourhood, I would call him and try to schedule a meeting. “So, what’s up?” asked Ralph. We were seated at a cafe, where people-watching was the norm. “Life’s good,” I replied. “What are the current challenges you are facing?” probed Ralph. “Are you a mind-reader?” I asked, surprised. “Come on, out with it,” said Ralph. “What are you not telling me?” “Well, there’s a lot of talk about multi-tasking these days. The business world is full of people obsessed about it.” “Look at these people.” “How do you mean?” “Tell me what you observe.” “Well, everybody seems to be rushing around. Their cell phones are buzzing or beeping. They are busy talking, walking, eating….all at the same time.” “Exactly. There is a lack of present moment awareness,” observed Ralph. “They are acting like a hydra-headed monster.” “What’s the solution?” I probed. “What do you recommend?” “Well, I don’t know the solution. And I don’t recommend anything. It’s for the individual to reach his/her own conclusions.” There was a puzzled look on my face, so Ralph started to laugh. Ralph always had a way with laughter. You felt like laughing with him, so I started laughing too. “Listen,” said Ralph. “Are you game for an experiment?” “Sure, it depends on the experiment,” I responded. “Don’t worry, Archan, I won’t send you to the cleaners or have you kidnapped by the mob.” “What’s on your mind?” I asked. “Exactly my point,” responded Ralph. “When you talk in riddles, I don’t like it,” I said, exasperated. “What’s on your plate?” “A slice of buttered toast.” “Good. I want you to eat it.” “What? You gotta be kidding me,” I responded. “Is this some kind of joke?” “No, I am serious. Just follow my instructions.” “Eating a slice of bread won’t make my problems disappear. You’re pulling my leg.” “Nope. We’re just experimenting, that’s all. But are you game for it?” “Yes, I am.” So, I polished off the buttered toast in a jiffy and looked at Ralph. Ralph started to laugh. I wasn’t amused. I thought he was making fun of me. “Why are you mocking me?” “I’m not. I find your behaviour funny, that’s all.” “What do you mean?” “You eat as if are competing in a sprint and have to win first prize.” “That’s how people eat these days.” “Exactly, because they are too busy multi-tasking.” “Explain.” “Well, when you are jumping from one task to another, speed becomes the essence of life. It’s only when you slow down, that you really experience life.” “Yeah, I never really enjoyed the experience of eating, but it sure made me feel less hungry.” “Exactly. Focussing on the end result prevented you from the pleasure of eating.” “I see what you mean. I was never in the moment. My mind was rushing around from one moment to the next.” “There are lessons here for your professional life too, but I will leave you alone to figure that out.” “I get it. The key is to enjoy the moment, be in present-moment awareness.” “Taking your time during tasks will enable you to simplify your life. You don’t have to multi-task if you don’t want to.” “Yeah, I know what you mean. I have been spreading myself too thin of late.” “Sitting here, we are just enjoying the conversation. Human relationships can be a pleasure if we would only take the time.” “Yeah, like we are just sitting here and doing nothing. And yet, it is a great experience.” “Yup, despite the miracles of technology, there is no substitute for face to face and open communication, right?” Since that brief encounter, I have been thinking about slowing down. Too often, we rush around from here to there. Our minds are sort of like a wild elephant, rampaging through the jungles of Africa. We don’t enjoy the journey because we are focussed on the destination.  If you are a salesman, do you think your customer would appreciate it if you were only interested in making a sale? Maybe it is better to slow down and get to know your customer personally, his/her likes and dislikes. Instead of talking, listen to your customer. When you slow down, you learn to listen with empathy. By getting into your customer’s mind, you can tweak your product/service to suit your customer. Present-moment awareness makes you a better salesperson. When you take the time, you allow your customer/client to establish a relationship. Your customer/client will thank your for it when they buy your product or service. Ralph’s lesson made sense, finally, and I heaved a sigh of relief. Archan Mehta is a freelancer and hobbyist and can be contacted at archanm@hotmail.com   Note from Costa Women: Don’t forget about being present with your partner, children, parents, friends and relatives too… Its important we all take the moment to enjoy our relationships.  Despite what is going on in our world they are the constant that helps us through life!

  Thought you might like to see Taina’s article in Finnish from Fuengirola Fi about the Costa Women group.  Many thanks Taina!  Hope this is the first article of many in your Costa career!

  As I logged on this morning, I was pleasantly informed today was ‘Black Monday’, oh joy of all joys, what a great way to start the day, with a positive mental attitude and all that ???   So I thought well, I’m going to prove them wrong.  Often we are all guilty of focusing on the negative, sure we’ve all got challenges, and somedays they do get on top of us, and we wish we were someplace else, or somebody else, but do we ever take stock and have a look at what we have got ? Don’t get me wrong I’m not some highly charged P.M.A Rhino, and I’ve had my fair share of momentary lapses in life, but today NOT today, today is a good day. Looking over my land to the Montes of Malaga, the mountain has become alive, with growing flourishing nature. Plants and trees have been fed plentiful waters from the rain, and daytime temperatures have been lovely and warn allowing them to stretch and warm the faces in the sunshine.  Almond blossom buds, are bursting open, and filling the air with soft sweet perfume, which fills minds and hearts with memories and thoughts of the soon coming spring. With sun shining and faultless skies, the campo becomes a hive of activity,Olives being harvested, lands being ploughed. For me preparation of the vegetable garden for the La Rosilla kitchen, and the resurrection of LA Rosilla ‘Peckingham Palace” home for happy hens. Our previous hen house has laid dormant for a year or so, after Mr Fox, decided to pay a visit, hopefully now it is Fox and dog proof, and we can enjoy lovely fresh organic free range eggs once more for all our homemade recipes. I’ve planted out, many varieties of lettuce, and fennel, and peas for their shoots, terribly trendy at the moment, but look totally fab in salads. When we arrived at La Rosilla 6 years ago, I said I would walk to the end of my land, and sit,wonder, savour and breathe, each day…how life gets in the way.  Well yesterday I did,  making my way the shrubbery and overgrown mountain side, scrambling over rocks, and winding through olive trees, accompanied by my ever loyal Spaniel ‘Spencer’ , as my legs brushed the wild lavenders and rosemary the scent was amazing, like pure essential oils, orchids were bathing in the sun, and eagles were flying high in the thermals. I reached my pondering rock, feeling like miles from anyway, on top of the world…that’s when I thought, Yes this is why I’m here… Click here keep up with my blogs at La Rosilla

Everyone loves to receive a gift, an offering, I am no exception, and if it comes in the guise of food even better.  My bounty this week was huge bag of Avocados, scrumped ! no picked by a local for me. The perfect avocado season, but like when all fruits and vegetables are at their prime, glut always springs to mind,  so I set myself up on a challenge...gosh my New Year is full of these..and decided to investigate the not so humble, but luxuriously rich Avocado. An average avocado tree produces about1200 avocados annually. The avocado is a climatericfruit (the bananais another), which means that it matures on the tree but ripens offthe tree Once picked, avocados ripen in a few days at room temperature (faster if stored with other fruits such as apples orbananas). A ripe avocado yields to gentle pressure when held in the palmof the hand and squeezed. The flesh is prone to turning brown quickly after exposure to air. Toprevent this, lemon juice canbe added to avocados after they are peeled and if you keep the stone from the avocado with the pulp in a dish this help too. Thought this was a funny anecdote; oh how much more we know about food now !! In the UK, the avocado became widely available in the 1960s when itwas introduced by M & S  under the name ‘avocado pear’. However, manycustomers tried to use it as a dessert ingredient like other pears(e.g. with custard), and complained to the store that it wasinedible. As a result, Marks and Spencer dropped the word ‘pear’ and labelled it simply ‘avocado’. The healthy part : Avocados are high in valuable fats and appear to have a beneficialeffect on blood serum levels. For a typical avocado: About 75% of an avocado’s calories come from fat, most of which is good fat, which can significantly lower cholesterol monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in vitamins B, E & K. So forget the calories…these little babies are good for you. The yummy part Obviously there many dishes we all know using avocados, Guacamole, Avocado and prawns, salsas to name a few but I have come across an unusual Avocado and Lime soup, hopefully you may enjoy . Avocado Lime Soup Ingredients 1 Cup Onion, finely chopped 2 sticks  Cup Celery, finely chopped 1  Leek (white only), finely chopped 1 clove of Garlic, finely chopped 25g Unsalted butter ¼ Cup Flour 2 Pints Chicken stock 3 – 4 ripe Avocados, pureed Juice of 1 lime. Handful of fresh coriander , chopped Salt and freshly ground white pepper – to taste Creme fraiche or sour cream – as needed for garnish Roasted pimiento or red  pepper, julienned – as needed for garnish Instructions Sauté the onion, celery, leek and garlic in butter untiltranslucent, about 5 minutes. Stir in the flour; cook over low heat,stirring constantly 3 or 4 minutes. Whisk in the stock; simmer untilvegetables are very soft, about 20 minutes. Stir in the avocado;simmer for 10 minutes. Finally, stir in the lime juice, coriander,salt and pepper. To serve chilled or hot, garnish 1-1/2 cup soup with a dollop ofcrème fraiche / or natural yog and a few strips of pimiento.and some nachos or baked tortillas or perhaps add chopped toms and red onions.. The fun part You can also quite easily grow your own avocado tree, a great fun thing for kids to do, you can find instructions for this on my sitemini chefs. The ME part So as I’ve ventured on my new healthy eating plan,thanks to www.familyinspain.com I’ll enjoy the goodness of these lush fruit, what  with these and my other new detox recipes, my body will believe its a temple, next thing you’ll know is that I’ve started chanting 😉   Cauliflower and Potato Curry Recipe   Butternut and Ginger Soup Recipe   .