Reboot Your Life and Reboot Partners, LLC offer personal, professional, and corporate consulting and sabbatical coaching.

Reboot News

April 30, 2014

Brooklyn 2014 Reboot Your Life Retreat ~ Authenticity

“The retreat provided connection, community, tools, and a plan.”


“At the retreat, I found self discovery, exploration, insight, ideas from others, great people, developing relationships, fun, laughter and learning. It was an amazing and joyful experience.”

 “The single biggest way to move forward in life is to envision change in a supportive atmosphere—and that is the substance of the Reboot Your Life Retreat.”

 “The workshop exceeded my expectations! The four Reboot Partners have such great synchronicity. I’ve attended other workshops, and this one is truly one of the best. Great teachings, great interactive exercises, great direction. Thank you.”

Those are but a few of the quotes from participants after the April 2014 Reboot Your Life Retreat in Brooklyn, NY. This was an outstanding group of women and men who nurtured each other from when we sat down for introductions on Friday afternoon to when we parted after lunch on Sunday. There was so much sharing and caring all around as everyone contemplated and began to plan their next chapter. Hard work too, as we went through the content of the sessions and workbook.


Some participants were planning a Reboot Break from work or a reinvention. Others were in a pre-retirement designing phase. Despite that and an age diversity, the issues were similar – as we always find at these Retreats – so the group was exploring and discovering together.

Every Retreat group has its own personality, and a theme emerges. The theme of this retreat turned out to be authenticity.  Everyone came to realize that they want to be their authentic selves in their professional and personal lives, and especially going forward in designing and living their next chapter. There’s a freedom in that.

BK2014TablePic2The setting was lovely at Rita’s Brooklyn brownstone home. Rain was predicted but we had sunshine and even spent some time in the garden.

We had fun too. One member is a singer, and we had an impromptu dance party in Rita’s kitchen one night to the sounds of his CD. Another member shared his cooking skills, with great roast chicken, fennel salad, roasted potatoes, and cake. In fact, all the meals were healthy and excellent. Watch for recipes on our blog soon!

Everyone said their expectations for the Retreat had been met or exceeded. Certainly strong bonds were formed, and there were “aha” moments and new personal plans made. We Reboot Partners were thrilled with the whole enterprise and can’t wait for the next 2014 Retreats in Sag Harbor August 15-17 and Cape Cod October 10-12. Join us!!

May 3, 2013

Retreat Recipes from Brooklyn Reunion 2013

We were thrilled to gather in Brooklyn with an enthusiastic group of former retreat participants!  Here are recipes for the delicious food we enjoyed…


We suggest seasoning the chicken with salt a day in advance. Makes 6 servings.

3 ¾ pounds bone-in chicken pieces, preferably dark meat

2 ½ tsp. kosher salt, divided

½ tsp. ground black pepper

1 ½ Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots

1 ½ cups red wine vinegar

1 cup chicken broth

2 Tbsp. tomato paste

1 cup canned whole peeled plum tomatoes, drained and quartered

6 cloves garlic

4 sprigs thyme

3 bay leaves

2 Tbsp. finely chopped parsley


  1. Preheat oven to 300 degrees. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes.  Transfer to a plate and repeat with remaining chicken.
  2. Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
  3. Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
  4. Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.



Makes 6 servings

4 medium beets (about 1 pound)

Kosher salt

1 head cauliflower, cut into bite-size florets (about 6 cups)

2 large leeks, white and light green parts only, thickly sliced (about 3 cups)

½ cup extra-virgin olive oil

1/3 cup chopped flat-leaf parsley

2 Tbsp. brined capers, drained and roughly chopped

2 Tbsp. finely chopped cornichons (French gherkins)

1 tsp. finely grated lemon zest

¼ tsp. ground black pepper

1 clove garlic, finely minced


  1. Preheat oven to 350 degrees. Arrange beets in a baking dish and add water to reach a depth of ½ inch. Cover dish with foil and bake until beets are tender, and 1 ½ hours. When cooled, peel and slice into wedges.
  2. Meanwhile, bring a large pot of generously salted water to a boil. Add cauliflower and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to a colander and rinse with cold water until cool. Drain well and transfer to a large bowl. Return water to a boil and repeat process with leeks.
  3. In a medium bowl, stir together oil, parsley, capers, cornichons, zest, ¾ tsp. salt, pepper, and garlic to make a salsa verde.
  4. Arrange beets on a large serving platter and drizzle 3 Tbsp. salsa verde on top. Toss cauliflower and leeks with 6 Tbsp. salsa verde and scatter over beets, then drizzle remaining salsa verde over top. Serve at room temperature.



 Makes 6 servings

1/3 cup pine nuts

1 ½ Tbsp. extra-virgin olive oil

2 yellow onions (about ¾ pound total), cut into thin wedges

2 bunches Tuscan kale (about 1 ½ pounds total), stems removed, leaves chopped

1 Tbsp. fresh lemon juice

½ tsp. crushed red pepper flakes

¾ tsp. kosher salt


  1. Heat a large, deep skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, 3 to 4 minutes; set aside.
  2. In same skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until deep golden brownand tender, 12 to 14 minutes. Add kale, lemon juice, and ¼ cup water and toss gently. Cover and cook until just wilted, 3 to 4 minutes.
  3. Remove from heat, add reserved pine nuts, red pepper flakes, and salt. Toss well and serve.




Makes 6 servings

Kosher salt

2 pounds small red potatoes

4 Tbsp. butter, cut into small cubes

2 Tbsp. finely chopped flat-leaf parsley

¼ tsp. ground black pepper


  1. Bring a large pot of salted water to a boil, add potatoes, and return water to a boil. Reduce heat and simmer gently until potatoes can be pierced with a fork but are not completely tender, 8 to 10 minutes. Drain and transfer to a large plate.
  2. One at a time, cradle each hot potato in a clean towel in your hand and use a paring knife to gently peel, discarding skins.
  3. In a large skillet, bring ½ cup water to a boil over medium-high heat. Add potatoes. While gently swirling the skillet, add butter a few pieces at a time until completely incorporated, 3 to 4 minutes. Continue to cook, swirling skillet often and gently tossing potatoes, until sauce is thickened and potatoes are tender, about 2 minutes more.
  4. Remove from heat and toss with parsley, pepper, and salt to taste. Serve immediately.

(All recipes can be found in the April 2013 edition of O Magazine)