Selasa, 08 Mei 2018

Selling in a Recession - 5 Strategies for Selling in Tough Markets

Selling in a Recession - 5 Strategies for Selling in Tough Markets

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Selling in a Recession - 5 Strategies for Selling in Tough Markets

1. Believe you can and stay positive!

One of the problems with all of this talk about recession is that once people believe there is going to be a recession they start to feel negative about their business prospects and only tend to see what they believe rather than believing what they see. Once you believe that there is going to be a recession you tend to only notice articles, comments and statistics that support your beliefs.

What's more, your negative beliefs quickly affect your outlook and the way that you feel about your business prospects.

If you thought 2008 was going to be a great year for business, your best year yet; how would you feel?

Conversely, if you thought 2008 was going to see a major recession and that it was going to hit you and your business hard; how would you feel?

Mighty different huh? And remember, nothing's changed here other than your belief. Having a positive and supportive belief structure is essential if you want to succeed in any market but it is vitally essential if you want to keep on selling in a tough one.

Having a winning belief system does not mean that you need to be deluded however! In the middle of the darkest recession you don't want to have your eyes shut! But you do need to realise that in a recession people want to work with the best suppliers. Suppliers that they can rely on. Suppliers that support them. Suppliers who are going to be around tomorrow. And if your competitors struggle, that means more sales and more business for you.

2. Get proactive

You need to be more proactive. Much more proactive. You need to do more marketing and more selling. You need to attend more events and do more networking. You need to do more promotion and more canvassing. You need to increase your sales activities, maybe dramatically.

In a recession many companies cut their sales activites. They figure, "If we're not going to sell anything, what's the point?" Many individual salespeople do this too.

Cut your activity, cut your sales. You're a living, breathing, self-fulfilling prophecy! You believe there is not much business out there, so you feel negative. That in turn affects your activity and your activity destroys your sales results.

Even if there is not as much business out there, then you need to be more active, more focused and more targeted. If your competitors are easing off a little, now is the time to up the anti and grab your share of the market. Even if sales do slow down temporarily, you will be in poll position when things pick up again.

One of my friends went down to our local estate agent this week to put his house on the market. He was told that maybe he should wait as he might not get the price he wants right now. They told him the market was quiet and that might not be able to sell the house at all. Better to wait for the market to pick up. I walked past their offices later on that day. They were all sitting, chatting and drinking coffee. They were probably moaning about what a bad year it's going to be. If I's have been in that office, I'd have taken my mates house on and I'd have been on the phone drumming up some viewings. 50 calls, 100, calls, 500 calls... Whatever it takes. I'd have found someone.

Talk about killing your own market! If you see less business then you need to do more sales and marketing, not less. That's common sense.

3. Sharpen your sales skills

If a workman needs a spade and a farmer needs a horse; a boxer needs a defence and a chef needs a recipe; what do salespeople need? The answer's obvious - it's sales skills.

Most salespeople do not spend enough time working on improving their sales skills and techniques. Sales training and development is not something that many salespeople spend their time on out of choice. Perhaps they can get away with this in a booming marrket when sales are easy. Perhaps not. But things will always change if the market tightens. Sales success will go to the salesperson who really understands why people buy and can help people make the right business decisions. Salespeople of this calibre stand to benefit from possible changes ahead because there will be more business for them as their competition falls by the wayside.

Sales will not go to the journeyman salesperson, the mediocre wannabee or the 9-5 order taker. Salespeople like these could well be in for a rough time.

When did you last read a sales training book on selling? How many sales training audios have you listened to over the last month? How many sales training seminars have you atteneded in the last 6 months? For 80% of salespeople reading this, the answer is zero.

4. Improve your service and focus on relationships

As I write this many companies will be working out how to cut corners. They will try to save money by tinkering with their business offerings. They will try and eek extra profits out of their clients by cutting the bells and whistles from their offerings. This is not a good idea. A Swiss cow with no bells is just a cow and no-one would send postcards of them home!

If business is tight you want to be wowing your clients with the best service that they have ever had, from you or from any of your competitors. You need to be going the extra mile. If a recession bites many companies will try and discount to survive. They probably won't (survive), but you don't want your clients going to them as they try to keep their heads above water! You need to "lock in" your existing clients now so that they won't even think about going anywhere else.

Spend time with your clients. Build stronger relationships with your clients. Make sure you truly understand them, their concerns and their businesses. Find ways to help them and add value over and above what they could have ever expected.

5. Leverage your efforts

In a soft market many salespeople only chase the easy stuff. They don't chase the tough stuff. Hey, they're doing alright and they don't need to. They're making sales right?

Wrong.

Most salespeople have all sorts of opportunities which they squander every day and every month because there are seemingly easier things that they can be doing. This is particularly true in an industry or a company where leads have been relatively easy to come by, where sales targets are relatively soft (I could tell you which industries but I'm not going to) or where salespeople are overpaid so don't crave the business (again, I'll keep this to myself!).

In a tough market you must leverage all of your efforts. This is basic sales 101 and should be stuff that you do every day anyway... Here are just a few ideas.

Always ask for referrals. Referrals are great business but most salespeople do not ask for them because clients often say no. Learn how to ask for a referral properly and then build asking for a referral into your sales process and ask for one every time.

Upsell and cross-sell. Whether though laziness, lack of knowledge or lack of ability many salespeople sit on accounts where there is so much more business than they are currently leveraging. Extending your business with existing clients will not only make you more money, it will also strengthen your relationships with and value to them and their businesses.

Contact dormant accounts. Most companies have hundreds if not thousands of "dormant" accounts. There may be multiple reasons for this from changing business practises to fall-outs with the client. Dormant clients may well be redeemable and may have been "lost" purely because someone forgot to ring them or a salesperson moved on. Get in touch with them!

Follow up on all leads. I recently contacted 5 health insurance companies over the web. Only one replied. You should not be burning leads like this in any market. Follow up on all leads professionally using a proven sales system like the ones I teach in my sales training seminars and programmes and you will close more business. New clients are essential for any business in any market.

So there we are, 5 tips to help you to sell in a recssion. This year may well prove to be an interesting year for some businesses and individuals. Some of this will be down to the market itself. Much of it will be down to you and how you react and respond to what might be a challenging year.

Here's my prediction for the year...

There will be winners and there will be losers. Which are you going to be?

Senin, 07 Mei 2018

Secret Recipe Of The Cheesecake Factory Madeira Chicken

Secret Recipe Of The Cheesecake Factory Madeira Chicken

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Secret Recipe Of The Cheesecake Factory Madeira Chicken

Secret Recipes

Here's my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I'm an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It's quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Procedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Saute the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saute for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.

Better yet, get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.

Scary Creatures of the Night Scariest Hotels in the World

Scary Creatures of the Night Scariest Hotels in the World

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Scary Creatures of the Night Scariest Hotels in the World

Partying, dressing up as demented creatures of the night, trick-or-treating -we all have our own take on how to spend the season of fright. Since Halloween falls on a Friday this year, another option is to fulfill that dream holiday that has long been overdue.

Holiday trips are dandy and exciting, but when unseen scary creatures of the night hitchhike with you, the word holiday goes down the drain. Furniture flying, creepy sounds reverberating, horrific images of paranormal all around - if the whole universe decided that Halloween is your unlucky star, these are least of the things you would encounter on your trip. On the other hand, if the universe really hates your guts, your hotel experience while on a trip might just be your worse nightmare.

So before deciding on where to spend your long exotic Halloween weekend and mark up the holiday fright, read a roundup of the scariest hotels in Asia that would really make you wish you hadnt gone out of the house this Halloween

Buma Inn (China)
The Chinese really take this paranormal stuff seriously. Anyone would when the paranormal event includes scary creatures of the night going berserk. Buma Inn in Beijing is haunted by a rampaging ghost out to take revenge. Apparently, a guest in the inn years ago was poisoned by the hotel chef. Guilt-stricken, the hotel chef consequently killed himself after the crime. The horror didnt end there. Until now, the restless ghost of the murdered guest haunts the hotel looking for the chef who poisoned her.

The Savoy Hotel (India)
Positioned in one of Indias capital, Mussoorie, The Savoy Hotel became the inspiration of Agatha Christies novel, The Mysterious Affair at Styles. The hotel doesnt only offer luxury, but an unwavering supply of fright, as well. Its former owner, Lady Orme, who allegedly died of poisoning, is said to be haunting the opulent hotel. This scary creature of the night was reportedly seen aimlessly wandering the halls of her former hotel.

Tambun Inn (Malaysia)
The Tambun Inn is one of the favorite hotels in Ipoh, Malaysia. Apparently, wandering tourists are not the only ones crazy about the hotel. Scary creatures of the night are said to be haunting the hotel, as well. Many accounts of ghostly events have been documented. Some of these accounts mentioned about lights turning on and off, sounds of whispers and eerie cries heard in the inn. There was also a report about a ghost of an old woman spotted within the vicinity of the inn.

Toftaholm Herrgard (Sweden)
Everybody loves a romantic story, but putting scary creatures of the night in the mix might change some peoples mind about liking them. In Sweden, a hotel named Toftaholm Hergard, a love story ala Romeo and Juliet took place between a commoner and a barons daughter. However, the baron had his daughter married off to someone else leaving behind her hapless lover. On the day of the wedding, the lover hanged himself from the rafters. His spirit is said to haunt Room 324 where the rafters once were.

The Nottingham Road Hotel (South Africa)
A hotel in KwaZulu-Natal is such a relaxing place that would make any guest want to stay. On the other hand, the guests arent the only ones convinced that its comforting to chill out in this hotel. A ghost of a former barmaid is still roaming the hotel moving pots around the pub, opening beer tags, and ringing the service bell. The ghost was also said to have deflated the tires of certain guests who, it turned out, are poor tippers.

Review Of The AEG D4111-6-M Built-In Double Electric Oven

Review Of The AEG D4111-6-M Built-In Double Electric Oven

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Review Of The AEG D4111-6-M Built-In Double Electric Oven

The AEG D41116M Multifunction Built-In Double Electric Stainless Steel Oven is perfect for the professional or amateur home chef. You'll soon be whipping up fantastic new meals in an instant with this fun, feature-filled oven. The AEG Multifunction Electric Oven is made from anti-fingerprint stainless steel and offers ventitherm fan-operated cooking. You can even program the oven to switch on and off at certain times and the audible signal on the countdown timer lets you know when your food is ready.

The AEG D41116M offers fan-controlled defrosting, base heat finishing and top heat browning, giving you a wide range of culinary options at your fingertips. You don't need to keep checking on your food as the oven will count down how long your meal has been in it and will tell you when it's ready to eat. Why not have your dinner ready for when you get home from work? The programming function allows you to set the oven to cook your dinner at a set time. It's easy to keep the oven clean due to its removable door and glass panes, making your life much easier. No more sticky fingerprints on the outside of your oven either, as the anti-fingerprint stainless steel effectively cleans itself. With the built-in fan-controlled defrosting option, it's a breeze to cook even frozen food in the AEG Multifunction Electric Oven. The AEG Multifunction Electric Oven is available from The Kitchen Appliance Store, a market leader in kitchen appliances.The Kitchen Appliance Store are recognised as a specialist provider of kitchen appliances and pride themselves in offering a professional, personal service. With more than twenty years experience in designing and installing kitchens, The Kitchen Appliance Store are well-placed to recommend only the very best appliances and have a wealth of knowledge and experience in the kitchen appliance industry.

If you'd like to purchase the AEG Multifunction Double Electric Oven, visit The Kitchen Store's website for more information the product as well as buying options. There are always lots of special offers available through The Kitchen Appliance Store's website so be sure to check back regularly to save even more money. There are voucher codes available to give you discounts on orders, too. Simply enter your voucher code at checkout to save money. The Kitchen Store offers free delivery on all orders over 300, so make the most of the great savings by ordering today through the company's website. The AEG D41116M Multifunction Built-In Double Electric Stainless Steel Oven from The Kitchen Appliance store is the complete, multi-functional home cooking solution and is guaranteed to please.

Minggu, 06 Mei 2018

Restaurant Recruiters and the Employee Screening Process

Restaurant Recruiters and the Employee Screening Process

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Restaurant Recruiters and the Employee Screening Process

When you are ready to hire a new chef or hospitality industry professional for your restaurant, you probably already have a good idea of what you're searching for. You want someone with a quality education and years of experience. You want someone who will fit in with your existing team perhaps someone who can take the reigns and direct your cuisine and restaurant image to new heights. Most of all, you want to find restaurant employees you can trust.

Hiring in the Current Job Market

With more culinary and hospitality graduates entering the workforce than ever before, it seems as though employers seeking to fill their ranks with culinary and hospitality industry professionals should have no problems. However, anyone who has ever tried to handle the recruitment, interview process, and employee screening process to fill even a single position knows that finding and securing quality staff is no simple matter.

Part of the reason these difficulties abound is because of the time investment required in becoming your own restaurant recruiter. Restaurant owners and managers are notoriously good at their jobs; they handle the supervision of large numbers of staff, oversee the dining experience of their patrons, create marketing campaigns, and work with chefs to come up with great menus. However, there are only so many "hats" a single person can wear, and spreading yourself too thin is never a good idea.

That's where the restaurant recruitment specialists at JDeane Jobs come into the picture. They offer professional placement services that give you direct access to qualified, earnest prospective employees without the hassle of recruitment and screening. After all, you leave the food service up to the wait staff. Shouldn't you leave the employee recruitment process up to someone whose sole job is just that?

Job Screening for Culinary and Hospitality Industry Professionals

When you bring on the restaurant recruiters at JDeane Jobs to supply you with potential candidates for your next job opening, you get the benefits of employment screening without any of the burden. It is a faster, easier way to find restaurant employees that will fit in with your establishment and your vision for the future.

When you find restaurant employees the traditional way, you are usually forced to wade through stacks of resumes and applications (especially if you posted on a job board or in the classifieds), the majority of which will not fit the stipulations you already specified were a necessity. In addition, this time-consuming process doesn't always work, since you may overlook potentially strong candidates or let a few "undesirables" slip by.

In this same time-intensive way, initial interviews are often used to determine the feasibility of the prospective employee. Considered a sort of "weeding out" process, it all boils down to seeing how the candidates compose themselves and determining whether or not they are telling the truth about their educational and professional backgrounds. Oftentimes, these interviews only lead to second interviews, a lengthy process that you may not have time to even consider, let alone perform.

Red Wine and White Wine

Red Wine and White Wine

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Red Wine and White Wine

I have been wondering about the difference between red wines and white wines. To me, they taste quite different. Red wines are heavier and more complex than white wine, and often tend to be less sweet. Why is this? Actually red and white wines are made quite differently. The differences between red and white wines include the kinds of grapes used, the fermentation and aging process, and the character and flavor of the wine.
White wines are almost always made from white grapes, although they can be made from black grapes, since the juice in most black grapes is clear. When white wine is made, the skins of the grapes are separated from the juice when they are put into a crushing machine. Then yeast is added to the juice for fermentation, until the juice becomes white wine. After filtering etc, the wine is aged by storing it in stainless steel or occasionally oak containers and bottled after a few months. White wines, then, are made without skins or seeds and are essentially fermented grape juice. They have a light character and have crisp fruit flavors and aromas. They can be sweet or dry or somewhere in between. Chardonnay, Pinot Grigio/ Pinot Gris, Riesling, and Sauvignon Blanc are all white wines.
Red wine is usually made from red or black grapes, although all the kinds of grapes usually have a clear juice. The process of making red wine is different from the one of making white wine. After the grapes have been in the crushing machine, the red grapes with their skins and everything sit in a fermentation vat for a period of time, typically about one to two weeks. . The skins tend to rise to the surface of the mixture and form a layer on top. The winemaker frequently mixes this layer back into the fermenting juice (which is called must). After fermentation is over, the new wine is taken from the vat. A little "free run" juice is allowed to pour and the rest of the must is squeezed into "press wine". The wine is clarified and then is stored, usually in oak containers, for several months until it is ready to be bottled. The oak containers add additional wood tannins and flavors to the wine which help to intensify it and add richness to it. The result of this process is that red wines exhibit a set of rich flavors with spicy, herby, and even meaty characteristics. Beaujolais, Cabernet Sauvignon, Chianti, Merlot, Pinot Noir and Zinfandel are all red wines.
The main difference between red and white wines is the amount of tannins they have. Since tannins largely come from the grape skins, red wines have more of them than white wines. Red wine acquires it's tannins in the process of maceration (leaving juice to mix together with the skin, seeds and woody bits). It is the tannins and skins of the red grapes which are released into the wine that contribute to the deep color and flavor of red wine. Tannins have a slightly bitter taste and create a dry puckery sensation in the mouth and in the back of the throat; and often lend a wonderful complexity to red wine. They also help preserve the wine. This is why red wines are usually aged longer than white wines.
There are as many different flavor profiles among red wines as there are among white ones. Some red wines are sweet and fruity, while some whites ( such as Chardonnay) have tannins from being stored in oak containers. Some German white wines have lasted for centuries, while some red wines are made for immediate consumption. For wines meant for consumption right away the winemaker takes out the bitter tannins, creating a fruity, fresh, and approachable wine. So, apart from the color, there are no hard and fast rules about the differences between red and white wine.
Is it true that red wine is better for you? The research of Dr Frankel has shown that red wine contains more antioxidants than white wine, although the total amount varies according to the variety of grape, region it was grown, the climate and soil it was grown in, and whether it was stored in oak (since wines stored in oak have more antioxidants) and the filtration techniques used. However the antioxidants in white wine are apparently more effective. The research of Dr Troup shows that the antioxidant molecules in white wine are smaller and thus more effective because they can be more easily absorbed. It seems that white wine is just as healthy as red wine.
In summary, the primary difference between red and white wine is the amount of tannins they contain, although there are no hard and fast rules about the differences between them outside of the color of the wine. Usually red wines are more complex, richer, and heavier, with spicy, herby, and even meaty characteristics. White wines are usually sweeter, and lighter, and have crisp fruit flavors and aromas. Neither is significantly better for you. Which wine is best for you to drink is simply a matter of taste.

Sabtu, 05 Mei 2018

Public Speaking Tips From Chef Bobby Flay

Public Speaking Tips From Chef Bobby Flay

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Public Speaking Tips From Chef Bobby Flay

I'm a fan of the TV cooking competition, The Next Food Network Star, hosted by celebrity chef Bobby Flay. The winning chef gets his or her own cooking show on the Food Network.

The show offers lesson not just about cooking, but also about presentation skills because the winning chef has to be a good cook and effective and engaging on camera.

In one episode, the contestants had a limited amount of time to cook an entre and then two minutes on camera to demonstrate it in front of a panel of famous TV chefs.

Here are 4 lessons learned from the contestants during their two minutes presenting on camera that can also apply to your presentations:

1. Don't Forget the Introduction
One chef forgot to give the one-sentence introduction of his name, his food show theme and what he was going to demonstrate. When you start your presentation, don't forget to clearly and concisely introduce your overall message also known as the point of your presentation.

2. Time Matters
Another chef underestimated how much time it would take to describe each ingredient, so he ran out of time to finish his demonstration. Sometimes, less is more; it would be better to say less about each ingredient, or each point in your presentation, than run out of time at the end. (And how do you know how long it will take to present? Practice and time yourself!)

3. Remember Your Main Purpose
One of the contestants was very nervous about the presentation and spent so much time talking about himself and describing his dish that he forgot to cook something, prompting Bobby Flay to comment, "You didn't cook anything, dude!" When you present, remember your purpose and what your audience expects and don't disappoint them.

4. Non-Verbals Matter
The judges criticized a few of the chefs for their lack of energy, demonstrated by limited eye contact, no smiling and no vocal variety. In any presentation, it is not enough to have the technical information correct, you also have to engage the hearts of your audience and connect with them. Even though your in-person audience doesn't have a remote control to change the channel the way a television audience does, your audience can and will tune you out if you fail to engage them.

The next time you have to give a presentation, remember the lessons from Chef Bobby Flay and give your audience something to savor and remember.

Online Recruitment Pros and Cons

Online Recruitment Pros and Cons

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Online Recruitment Pros and Cons

Online recruitment refers to a recruitment model that uses the internet to find suitable candidates for a job. The basic premise is that companies can advertise

their job vacancies through the medium of the World Wide Web instead of using print technology. Such advertisement can be published through Job Portal or Corporate

websites. Interested candidates respond to the ad and the selection process can continue so forth. Today online recruitment agencies have also come into being, many of

which even provide recruitment consultancy services.

There are several advantages of using online recruitment over traditional methods. The most evident merit of this system is that it has a wider geographical reach.

In this day and age, people are more comfortable and accustomed to using the internet for all their needs, and many search for job opportunities through it as well.

Online Recruitment is therefore, not restrained by geographical boundaries, and can reach out to a lot more job seekers than any other method can. One may argue that

simply a larger pool of applicants will not ensure better recruitment, for it may comprise of people who are not qualified or even interested. This is fundamentally

true, but there are several specialist software providers for online recruitment that also carry out tasks of sifting and elimination of unsuitable candidates.

Also, online recruitment is a faster medium, as an advertisement goes on air in a matter of minutes, and people, will and do; respond to job ads immediately if they

are interested. This also relieves the burden on a firms HR department which now enters the recruitment process at a later stage. Moreover, online recruitment is more

cost effective, without the usual costs of designing, printing and advertising involved. What is more, recruitment consultancy from online recruitment agencies

provides a firm with the best alternatives for organizing their selection process. Engaging such services is also less expensive when compared to traditional

recruitment agencies.

The bottom line here is that online recruitment has further diversified the employment domain by providing a viable option that firms can utilize to fill the

vacancies in their companies. Most firms that begin using the internet for recruitment rarely ever revert back to older techniques. While the merits of online

recruitment are self evident, any glitch in the process is usually a very minor problem of human error. However, one has to try this technique to get a real grasp of

its superiority over other recruitment methods.

Recipe For Making The Best Shepherds Pie

Recipe For Making The Best Shepherds Pie

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Recipe For Making The Best Shepherds Pie

I was watching a show called Kitchen Nightmares the other night and in this particular episode, Chef Ramsay was helping out the owners of an Irish Pub in New York. One of the dishes Chef Ramsay cooked on this episode was Shepherds Pie. It looked and sounded absolutely delicious, so I figured I would give it a try.

Shepherds Pie or sometimes spelled Shepards Pie, is a dish that is served at pubs throughout England and Ireland. It is traditionally made with finely chopped or ground lamb topped with mashed potatoes. Ground or chopped beef is often substituted for the lamb. When beef is used, the dish is referred to as "Cottage Pie".

I am not a big fan of Lamb, so I used ground beef in the recipe that follows. My wife and I absolutely loved this dish and will certainly make it again in the future. The ground beef was excellent, but I think the next time I make this, I will try using a braised beef instead. I am thinking that some left over meat from a pot roast would work wonderfully in this dish.

Well, let's get on with the recipe shall we? I am quite confident that you and your family will fall in love with this dish and make it again and again.

Please forgive me if any of the measurements in this recipe are not spot on accurate. I rarely follow recipes and tend to taste as I go along. I recommend you do the same and try to use the ingredients below as a guide.

The Mashed Potatoes:

I experimented and used three types of dairy with the potatoes. The result was a very fluffy and creamy mashed potatoes which worked wonderfully with the rest of the ingredients. Again, the ingredients below are a guide. I would add a little of each ingredient at a time and taste as you go. Like it creamier? Then add a bit more cream. Need more salt? Add a bit more. You could add a touch of garlic powder or freshly roasted garlic to these potatoes as well for an exciting variation.

About 5 Potatoes (I use Russets) Peeled and Cut Into Cubes
2 Tablespoons Sour Cream
1 Tablespoons Softened Cream Cheese
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper

Pie Filling:

2 tablespoons Extra Virgin Olive Oil
1 Pound Ground Beef or Lamb
2 Carrots Peeled and Chopped
1 Onion Chopped
About 1/2 Cup Frozen Peas

Gravy:

2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Beef Stock or Broth
A Healthy Squirt Worcestershire Sauce
1 Tsp Freshly Chopped Thyme

The Garnish:

Paprika
Freshly Chopped Parsley Leaves

Directions:

Get a pot large enough to hold your potatoes with room to spare and fill with cold water. Add a generous pinch of salt to the water and then add your potatoes. Boil the potatoes in the salted water until tender. It should only take about 10-12 minutes. You can check the potatoes for doneness by piercing with a toothpick or fork. Drain the potatoes and add them to a large bowl. Add your sour cream, cream cheese, butter, salt and pepper. Mash the potatoes and stir until smooth. Set Aside.

While the potatoes are cooking, preheat a large skillet over medium high heat. Add the oil to the pan, then add the ground beef or lamb. Season the meat with a bit of salt and pepper. Brown the meat, crumbling it as you brown. If you are using meat that is high in fat, try and spoon out some of the drippings as you cook.

Add your chopped carrots and onions to the ground beef. Cook your vegetables with the meat for 5 minutes or so, stirring often. You can then remove from heat.

Now we are going to make our gravy. Grab another skillet and over medium heat cook 2 tablespoons of butter and 2 tablespoons of flour together for a few minutes, stirring often. Make certain to keep an eye on this mixture because it can burn. If it burns, the butter can turn bitter, and you will have to start over. You will only need to cook the butter and flour for a minute or so until it mixes together and is smooth.

Add your beef broth or stock,Worcestershire Sauce, and fresh thyme to the flour and butter mixture. Stir and allow gravy to thicken. It should only take a minute or so.

Add the gravy to your meat and veggies and stir in your frozen peas.

Preheat your oven broiler to high.

Now grab a relatively small round or rectangular baking dish and fill it with your meat and veggie mixture.

Top the mixture with your mashed potatoes and spread evenly over the mixture. Sprinkle some paprika on top and broil around 5 - 6 inches from the heat until the potatoes are evenly browned.

Sprinkle some freshly chopped parsley on top and serve.

Maintaining the Quality of Work Output

Maintaining the Quality of Work Output

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Maintaining the Quality of Work Output

Efficiency at work is not just a matter of meeting quotas or finishing tasks on time. More importantly, it is also about delivering high quality work. Work outputs that are erroneous, inaccurate or below standards are virtually useless. Either there is a need to polish them further or totally reject them and start all over again. Consequently, significant amount of time, effort and other resources will be wasted.

Quality vs. quantity

Regardless of the type of work, there seems to be an inverse correlation between quality and quantity. Given the same level of skills, work force, facilities and other resources, the quality of work outputs tend to decline as the quantity increases beyond certain range. Hence, there is an optimal level of productivity that can be accomplished for specific individuals and entities.

The basic reason behind the negative correlation is simple enough that it very obvious. Lighter work load means that individual workers or organizations can focus more on the tasks at hand. They can afford to be meticulous and review the quality of work.

Upper limits

Each individual worker has upper limit on the amount of work he or she can do without sacrificing the quality. For instance, a chef can only prepare specific sets of gourmet meals at a time. As the menus become complex and increase in quantity, there is a tendency to forget some ingredients, overcook or undercook the dish, and contaminate the food. This would be a case of a cook spoiling the broths because there are simply too many variations of the broths the cook can manage to prepare.

Saying no

Individual workers should avoid accepting workloads that are too much to handle. Otherwise, outputs will end up below quality standards. There is also the tendency for backlogs to pile up and become unmanageable.

Quotas should be reasonable and negotiable. Saying no to extra workloads is beneficial for both the worker and the quality of the work output. On one hand, a worker will not be over-stressed and overburdened. On the other hand, the quality of the work output can be maintained at high level.

Quality control

Manufacturing companies typically have specialized departments commonly known as quality control departments. These departments are also known as quality assurance departments. As the name implies, a quality control department is tasked of checking for possible mistakes or defect in the manufactured goods.

Aside from the manufacturing sector, other business and professional sectors also have their corresponding quality control departments of some sort. For example, an accounting firm has an auditing department that checks the accuracy of financial reports.

Quality control is not limited to institutional or organizational level. Individual workers must also have their own quality control system. It is just a matter of reviewing work outputs before submitting. Having a checklist of required standards or parameters can help. Case in point is a programmer that has to check for bugs before compiling programs.

Jumat, 04 Mei 2018

Recipe and Meyer Lemon

Recipe and Meyer Lemon

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Recipe and Meyer Lemon

"What a fragrance! It's so distinct", Johnny Iuzzini says about Meyer lemon. He is the Executive Pastry Chef for the New York City eateries Restaurant Perry Street and Jean George, the 2006 James Beard "Outstanding Pastry Chef of The Year" award winner, and he is also the author of "Dessert FourPlay: Sweet Quartets From a Four-Star Pastry Chef". He is a Meyer lemon fanatic. Meyer lemons have different fragrance, not as acid and sharp as regular lemons, Meyer Lemons are sweeter and more robust as Johnny Iuzzini said.

History of Meyer Lemon

The Meyer Lemon is a cross between a lemon and a type of orange, so it's not actually a real lemon. It retains most of the lemon's characteristics: acidity, bitterness and so on. But it's more sweetness, thinner skin and less acidity and less bitterness. It bears a heavy crop and relatively hard to plant, so it has gained the favor of people.

Where is Meyer Lemon come from? About 100 years ago, an American called Frank Meyer brought Mayer Lemon to United States from China while working for the USDA, so the tree was named by him. The tree soon became very popular in the United States, especially in California. Then 40 years later, a virus attacked Meyer Lemon Trees so the government banned the trees. Untile 1970s, a new version of virus-free Meyer Lemon Tree was developed and it soon spread across America, it become a favorite for the home grower.

Gastronomy of Meyer Lemon

Meyer Lemon Icebox Cake

Meyer Lemon Icebox Cake is one of my favorite desserts, the picture below shows my take on this classic. I use lemon wafer cookies at Meyer lemon curd, lemon cream and Whole Foods, to let the wafers absorb liquid out of the cream, I put it in the fridge over a whole night. As you can see below, an icebox cake is actually layered creamed cookies.

Meyer Lemon Limoncello Cupcakes

I love Limoncello, they make the best one in Capri, it tastes weird and delicious, as you can see the picture, the composition, lighting and colors are very beautiful.

Lemony Meyer Lemon Curd

Reuse jam jars, take a ribbon on it, and you have yourself the perfect hostess gift. The whole process takes less than 20 minutes of casting zesting. It is heavenly by the spoon, but if you have more control of course, spread between layers of puff pastry cook or to make a lemon tart, or spread on your toast in the morning. With whipped cream folded in, any kind of decline can be achieved. I like a strong taste of lemon in my lemon desserts, which reflects the recipe.

Meyer Lemon Mousse Cups

Pushing the egg yolks through a sieve into a large saucepan. I love the yellow first strain, so I do not have to do at the end. Then, add the lemon juice and sugar and whisk together over medium heat until combined. Switch to a wooden spoon and stir constantly until mixture is thick enough to coat back of spoon. Remove from heat and pieces of butter and whisk until melted and smooth. Add lemon zest or your oil of lemon. Transfer dough to a large bowl, cover with plastic wrap and place in refrigerator until completely chilled and firm, about an hour. (Note: Since I had a lot more juice, I decided to make 4x the amount of lemon curd in this recipe called for so that I can freeze the extra for future use. It is very easy to increase the dough recipe, just remember that it takes longer to cook.)

Raw Foods and Positive Thinking

Raw Foods and Positive Thinking

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Raw Foods and Positive Thinking

What we eat and how we eat is going to affect how we think. Eating right can even help you along the path of positive thinking. When you eat clean and healthy real raw foods, you cleanse your body of toxins and you will be able to think clearer. You will also be able to get rid of toxic emotions and become more present in your body and in your thoughts.

We are what we eat. This is a very true saying and is probably something that you are familiar with. What we put in our bodies is going to translate into how we act, how we look, how we think and even how we feel.

For example, a diet of sodium rich foods is going to affect you in more ways than one. It could leave you bloated and water heavy. It can also cause hypertension and it may precipitate the development of cardiovascular diseases. It can also affect your mood. The same goes for foods that are high in fat or high in sugar. Sugary foods can cause fluctuations in your mood and sugar crashes can leave you feeling tired. It will also send you craving for more of the stuff. It is a vicious cycle that just wont end unless you make an effort to change how you eat.

If you find yourself always being negative or if you are currently experiencing depression, you can merit from a change in your diet. Trade up from a processed breakfast meal to a much healthier fresh fruit or Green Smoothie. Grab an apple or a handful of nuts before you leave the house. With those in your pocket, you can effectively keep yourself from going for a candy bar, a sugary donut or Grande Macchiato when you get hungry.

When you choose raw food, you are also making the choice to cleanse your body. Remove the toxins that processed food has left in your system. The toxins in your system can make you feel very negative. It can make you cranky and it can also leave you feeling sad.

When you do not eat healthy, it can also leave you deficient of important vitamins and minerals. And deficiencies can lead to emotional issues. Some people with depression have even attributed their mental state to a lack of certain vitamins in their diet or to an overload of sugar and stimulants.

Eating raw foods can also help make you think clearer. This happens because your body is no longer so laden with toxins. Raw foods will also help replenish some of the enzymes and vitamins that are lacking in your body because they are deficient in cooked food.

Think before you put something in your mouth. Consider the consequences of eating fried take out or of drinking your 5th cup of coffee for the day. Consider how it is going to affect you and how you think. Make positive choices and include more real foods in your meal plan. Once you do, youll find yourself feeling much better. Youll be more positive in your outlook in life. It can even leave you feeling happier and more fulfilled.

Qualities and Education of Pastry Chefs and Bakers

Qualities and Education of Pastry Chefs and Bakers

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Qualities and Education of Pastry Chefs and Bakers

Almost everyone loves eating desserts. For those of you that enjoy making them, you should definitely consider becoming a baker and/or pastry chef. In this line of work, you will be creating and making your very own desserts. From candies to cookies, muffins and cakes, there are an endless amount of food items that can be considered pastries. Another great reason to enter this profession, other than the fact that you will be doing something you love, is because you can make good money.

There are many things that you will have to learn to become a successful baker or pastry chef. You will need to join culinary programs. Such programs are large in number. When it comes to locating baking and pastry schools in US, you can rest assured that you will find one that accommodates your wants and needs. From weekend courses to nighttime classes, you can earn your culinary degree at your own pace.

Qualities of Successful Bakers and Pastry Chefs

It is important that you understand that there are several skills you will need to master as you earn a degree specialization in baking and pastry arts. Such skills include the following:

- Attention to detail: A small change made to a recipe can result in a very favorable dish. On the other hand, the wrong change can result in a recipe becoming completely inedible. As a pastry chef or baker, you must be strongly attentive to detail, always paying attention to what you are doing even while multitasking.

- Stamina: You will likely spend much of your time as a baker or pastry chef on your feet. In fact, in this line of work, it is not uncommon for culinary professionals to be on their feet more than 10 hours a day. To make sure you excel, you will need to be in good physical shape. You must also be willing to get up early in the morning because many pastry and bakery shops start cooking their goodies earlier than 3 a.m. every morning.

- Customer relations: Bakers and pastry chefs who own their own shops will need to have top-notch customer relations skills. From being interpersonal to dealing effectively with customer complaints, a thriving business will only be obtainable if you have people skills.

- Creativity: To be a good baker or pastry chef, you need to be creative with the goodies that you make. From new icing flavors to oddly shaped cookies, being creative will help ensure your success in the culinary industry.

Becoming a Baker or Pastry Chef

There are a couple of paths you can take to obtain a specialization in baking and pastry arts. The first path involves going to baking and pastry schools in US. In doing this, you will join culinary programs, leading to the earning of a culinary arts degree. The second path involves obtaining many years of experience working in the baking and pastry industry. No matter what route you take, there is no undervaluing the advantages you will gain with a culinary degree. Even if you have 20 years of experience as a baker or pastry chef, there are some employers that will not mandate you without a culinary degree.

The culinary programs that you can take part in will vary in length and coursework. Some last for 12 months while others take up to four years to graduate. If you are looking for a quick way to enter into a pastry chef or baker position, you will want to take part in a certification program. For a job position that is accompanied by a higher paying salary, you will want to obtain an actual degree.

Kamis, 03 Mei 2018

Private Chef

Private Chef

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Private Chef

It is a special day. You want to make sure everything is perfect for the romantic meal you are planning tonight. You make one phone call and then, reassured, go back to work. When you get home, your other half is waiting for you in the living room. On the coffee table are two martinis and two appetizers. The first one is lemon and saffron chicken brochettes. The second one is wild mushrooms, garlic, and thyme bouchees. You know the soup course, classic vichyssoise, is in the works. The salad course will soon follow. The baby leaf salad with roasted pepper and black olive drizzled with balsamic vinaigrette is your favorite. You sit down, take your shoes off, and pick up the martini. While you relax, you smell the main course of seafood raqut with lobster, scallop, shrimp and mussels in a champagne infused tomato sauce. The rice pilaf and vegetable ratatuie will accompany the main course.

Sure maybe you could have prepared this meal, but you know that you would not be sitting down now enjoying your first mouthful of brochette without worrying about the next courses. Once you made that phone call from your office, you knew that everything would be perfect. Instead of spending hours planning the meal, shopping at several different markets, and locked in your kitchen cooking and digging up your fine china, you made one phone call. It was to the personal chef whom you hired to prepare your meal. He has experience working in restaurants in Europe, the U.S., and the Caribbean. His services include everything from menu consultation to food preparation to serving and finally the clean up. When your personal chef leaves, the kitchen is spotless, the dinner table cleared, and you can enjoy the rest of your evening without worrying about the traffic on your way home.

The personal chef is not just for the super rich anymore. Many Washington area couples are finding that it is easier to call a personal chef then to venture out to their favorite restaurants. The food, the service, and the cost of a dinner prepared by a personal chef rivals meals prepared at the areas finer restaurants.

Couples have different reasons for turning to the personal chefs. For some, hours stuck in the gridlock of their commute have made going back out into traffic for a meal at a decent restaurant unbearable. For those people, the convenience of hiring a personal chef to prepare a meal is irresistible. For others, the stress of preparing those big holiday meals for large numbers of holiday guests is a stress that they can do without. What are the other options? You can spend hours stuck in a kitchen or you can organize the trip out to the closest restaurant. Preparing a dinner for large numbers of people is no small feat. Bringing your guests to a restaurant on a holiday requires reservations, transportation, and other drawbacks. Others prefer to enjoy a romantic meal at home without complications. Whatever reason, Washington area couples are turning to the personal chef and they are keeping it quiet. Why? You may hear rumors that your neighbors had a meal catered or someone must have taken some cooking courses. However, you will not hear that your neighbors are using a personal chef. Couples are hoarding the names of the good personal chefs. What use is having the number of a personal chef, if you cannot use it when you want? With holidays or special occasions always coming up, no security clearance is high enough to be trusted with the contact information of your favorite personal chef.

If you are celebrating a special occasion, or just want to have a good meal in a relaxed setting, hiring a personal chef for an evening is a great option. The big question is how do you find a good personal chef? Normally, I would suggest word of mouth. That works for maids, mechanics, and hairstylists. The contact information for personal chefs is rarely given out. Why plan a special meal with a personal chef, if the chef is not available because you have given out his or her contact info to all your friends. Why risk missing an incredible Christmas dinner prepared by a personal chef - because your friend has hired the chef instead.

You can look at resumes but you cannot eat words. What matters most is the food and the professionalism. Please understand that these individuals spend their lives working with food. They are food geeks so do not be put off by their enthusiasm for food topics. Enthusiasm is an unproven criterion. If the chef seems to be as interested in your meal as you are, that is a good sign, but only a sign.

How do you find a good personal chef? Are there associations or companies that provide personal chefs? Yes - but the important thing is the quality of the chef. If you want someone to cook a special meal, it does not matter where you found your chef. Whether you find your chef through the yellow pages or web pages from an association or independent contractor, focus on what matters the food. You can find the chefs through a web search or the yellow page. Many of the chefs can be removed from your list that way. If the web page does not contain a sample menu or it does not impress you, move on to the next one. The best way to choose a personal chef is through the interview and the tasting. These individuals are using the title of chef so yes, everything about their cooking should impress you even the menu. Be picky. When you interview the chef, have him or her provide menu suggestions. If you want something that would be served at the areas best restaurants - the menu is the first sign of quality. Ask where they will be getting the wines. Ask where they will be getting the produce. Ask where they will be doing the cooking. Most chefs will supply a range of services.

Do you want that special someone to think that you prepared the meal? Some personal chefs will drop off the food.

Do you want the meal served on the finest china? Some personal chefs will provide china, crystal, and whatever is needed.

After you have asked all the questions you can think to ask, the only thing that really matters is the food. Ask for a sample. If anything does not impress you, move onto the next chef. Remember a good chef will tailor his menu and services to your dinner, not the other way around.

So what happens after you hire the personal chef? Imagine eating a romantic meal at home and being able to be romantic after it is over without worrying about the dirty dishes. Imagine splitting a bottle of wine at dinner and not having to worry about who will be the designated driver.

Will I admit to using a personal chef? Yes. I used one to help write this article. The menu that I included above is straight off the website of my personal chef. His background is borrowed also. He is Executive Chef Vinko Marinkovic and he is the best-kept secret in the Washington area. Most of his customers would not give up his contact information under threat of torture. He can prepare a private meal for two or Thanksgiving dinner for their twenty guests. Whether it is the wine from his private cellar or menus tailored to your tastes from many different cuisines or the service that he provides, you will notice similar touches from some of the finest restaurants in the Washington area. The difference is if you go a great Washington area restaurant, you can order what is on the menu. If you hire Chef Marinkovic, you can have food from a variety of cuisines if you so desire. Restaurants are limited to what is on the menu. Chef Marinkovic will make whatever you ask.

Why should you hire a personal chef? Imagine just being able to enjoy the most amazing meal of your life.

Check out his web page at http://www.dalmatinocatering.com/

PresenceMeditating On The Gift That Keeps On Giving

PresenceMeditating On The Gift That Keeps On Giving

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PresenceMeditating On The Gift That Keeps On Giving

Meditation is perhaps the most important best practice I employ each day in the service of warming my self up so I can develop, apply, and identify obstacles to being present in an emotionally intelligent manner. Im defining emotional intelligence as a measure of ones facility to apply experiential learning to understanding and accurately predicting ones influence on the outcome of new situations. I label meditation a best practice because it is a quality control measure in the same way a chef will codify cooking processes to ensure that the quality of dishes are consistently maintained. My use of meditation is the psychological equivalent of a ballet dancer rehearsing movements on the barre to stimulate his muscle memory or a tennis player volleying before a match to hone the timing and rhythm of his hand-eye coordination. Its about finding an optimal level of emotional arousal conducive to the effective employment and coordination of our experiential and observing selves. On a neuro-physiological level this translates to the maximal recruitment and coordination of the left and right hemispheres of the brain.
Meditation anchors us in the present. Its a mindful orientation to a bodily awareness. We drop anchor in the present moment by slowing and deepening our breathing. Our bodies are integral parts of our information storage and retrieval systems. We may liken our brains as coordinated and interactive multi-processor networks. Our stored intelligence is dispersed throughout our bodies. I have borrowed many times from a colleague of mine who might ask a patient: If your stomach could speak right now what tale might it tell?
The wisdom of reliable intuition is distilled from thoughtful investigations into what we learn from trial and error and how we apply these lessons to more accurately predict and influence future outcomes. I place reliable in quotation marks because as a case in point, the unconscious intuitive false alarms of a traumatized brain are easily tripped by unreliable and invalid innocuous stimuli. The onset and impact of such stimuli may be as random and unpredictable as the fluctuations of the stock market. An intuitive gut feel that can be relied on must be applied to events that cohere in some logical fashion. Such intuition is the direct consequence of processed experiences resulting in the ever expanding growth of anatomical structures supporting the increase of ever sophisticated decision trees. We stretch our knowledge by discriminating and making sense of sometimes minute anomalies in patterned behaviors. Lets call this the evolution of best tailored practices. As a former supervisor once pointed out to me, the right feel on how to engage a patient in a timely manner may not be understood on a cognitive level until its too late. If youve ever been tested by a patient on his way out the door with the alliance hanging in the balance, you know exactly what Im talking about. Its a matter of now or never in terms of accessing the correct response. One is operating strictly from what feels like the right thing to do or say. Theres no time to make cognitive sense of this pivotal moment.
What slow, deep breathing does is to open us up psychologically speaking as permeable interpretive containers of bounded space. To anchor ones self in the moment is to set the conditions for being a sensitive tuning fork to a patients multi-leveled communications. Some of us call this meditative state the empty brain- open heart consciousness of being. Others prefer such conventional Freudian terms as being neutral without memory or desire. In the fields of arts and athletics this state of consciousness is labeled as flow, or being in the zone. Meditation is the multi-faceted operations of self-monitoring, disciplined attentive focus, and the modulation of states of emotional arousal. It is the optimal state of arousal that permits our brains to work in the most coordinated and effective manner. We know that the tragic flaw of the traumatized brain is that it is seldom if ever cool under pressure. Equally important is how meditation offers us the awareness that we are resistant to anchoring ourselves in our bodies. We may struggle on any given day to contain and observe parts of our selves. Any awareness of anxious pendulum-like swings between the past and the future may indicate a need for some self-analysis before we return to the challenges of our day.
Practicing meditation can be as easy or difficult as your level of resistance to being with yourself. I liken it to starting an exercise program. You can convince yourself that to begin exercising you need the right outfit, the right gym, the right trainer, the right comfort looking in the mirror etc., to begin. The same could apply to meditation. It can be as simple as using deep breathing to anchor yourself in your body while you are washing dishes, or it can be as difficult as deciding that you cant start meditating until you research the most effective technique, pick a mantra, and figure out when and where you have 30 minutes each day to sit quietly.
Eckert Tolle, the world renown spiritual teacher and author defines presence as the moment you are aware that your mind has been on an excursion elsewhere. The father of mainstream meditation in the west is probably Dr. Herbert Benson of Harvard University. Benson in his book Beyond The Relaxation Response suggests that one can learn to be present any time and any where. Its a matter of attending to your sensory experiences as anchors. You can create conditions for flow or being in the zone while walking down the street. All that is required is slowing and deepening your breathing and paying attention to the sensory experiences of your foot falls. It only takes the creation of bounded space and one degree of separation between our experiential and observing selves to open us up to new possibilities for being with ourselves, our loved ones and our patients.
Benson doesnt know he is preaching to the analytic choir when he touts the indispensability of breaking free of our habitual non-learning ways of thinking to access the creative transformative mind. There may have only been one Mozart but theres a little bit of Mozart in each of us to tap into if we design the conditions for our artistry. Enjoy!

Powerful Role Models Seven Ways to Make a Positive Impact on Children

Powerful Role Models Seven Ways to Make a Positive Impact on Children

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Powerful Role Models Seven Ways to Make a Positive Impact on Children

A role model is someone whose behavior is imitated by others. Of course, there are good role models and bad role models. There is even the counterintuitive anti-role model, like Paris Hilton or Britney Spears, who behaves so badly that s/he serves as a good example of what NOT to do.

We all hope that children have good, strong role models who possess the kind of qualities that make our sons and daughters want to be (and become) better people. While there is some variation in every parent's definition of what it means to be a good person, the following 7 characteristics remain constant.

Positive role models;

(1) Model positive choice-making: Little eyes are watching and little ears are listening. When it comes to being a role model, you must be aware that the choices you make don't only impact you but also the children who regard you as their superhero. Someday, they will be in the same predicament and think to themselves, "What did s/he do when s/he was in the same situation?" When you are a role model it's not enough to tell your charges the best choices to make. You must put them into action yourself.

(2) Think out loud: When you have a tough choice to make, allow the children to see how you work through the problem, weigh the pros and cons, and come to a decision. The process of making a good decision is a skill. A good role model will not only show a child which decision is best, but also how they came to that conclusion. That way, the child will be able to follow that reasoning when they are in a similar situation.

(3) Apologize and admit mistakes: Nobody's perfect. When you make a bad choice, let those who are watching and learning from you know that you made a mistake and how you plan to correct it. This will help them to understand that (a) everyone makes mistakes; (b) it's not the end of the world; (c) you can make it right; and (d) you should take responsibility for it as soon as possible. By apologizing, admitting your mistake, and repairing the damage, you will be demonstrating an important yet often overlooked part of being a role model.

(4) Follow through: We all want children to stick with their commitments and follow through with their promises. However, as adults, we get busy, distracted, and sometimes, a bit lazy. To be a good role model, we must demonstrate stick-to-itiveness. That means; (a) be on time; (b) finish what you started; (c) don't quit; (d) keep your word; and (e) don't back off when things get challenging. When role models follow through with their goals, it teaches children that it can be done and helps them adopt an "if s/he can do it, so can I" attitude.

(5) Show respect: You may be driven, successful, and smart but whether you choose to show respect or not speaks volumes about the type of attitude it takes to make it in life. We always tell children to "treat others the way we want to be treated" and yet, may not subscribe to that axiom ourselves. Do you step on others to get ahead? Do you take people for granted? Do you show gratitude for others? It's often the little things you do that make the biggest difference in the way children perceive how to succeed in business and relationships.

(6) Be well rounded: While we don't want to spread ourselves too thin, it's important to show children that we can be more than just one thing. Great role models aren't just "parents" or "teachers." They're people who show curiosities and have varied interests. You may be a father who's also a student of the martial arts, a great chef and a treasured friend. You may be a mother who's a gifted dancer and a curious photographer. When children see that their role models can be many things, they will learn that they don't need to pigeon-hole themselves in order to be successful.

(7) Demonstrate confidence in who you are: Whatever you choose to do with your life, be proud of the person you've become. It may have been a long road, but it's the responsibility of a role model to commemorate the lessons learned, the strength amassed, and the character developed. We can always get better, however, in order for children to celebrate who they are, their role models need to show that confidence doesn't start "5 pounds from now," or "after one more win." We must continue to strive while being happy with how far we've come at the same time.

While it may seem like a great deal of pressure to be a positive role model; nobody is expecting you to be superhuman. We certainly wouldn't expect that behavior from the children who are looking to us for guidancenor would we want them to expect that kind of flawless behavior from themselves. You can only do your best. And, if you mess up today, you can always refer back to tip #3 and try again tomorrow. Good role models earn multiple chances from the children who believe in them.

Rabu, 02 Mei 2018

Podium PowerFinding Composure When Addressing an Audience

Podium PowerFinding Composure When Addressing an Audience

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Podium PowerFinding Composure When Addressing an Audience

Is it possible to be composed when your heart is racing, your knees are shaking, and your stomach is in knots? Most definitely. When you look at the great speakers like Jack Canfield, Zig Ziglar, and Mark Victor Hansen, do you think they are not nervous? They are, but all you see is composure. Calm, reassuring, and confident, they address their audience just like they were having a conversation with you in your living room.

They also talk to you not at you but directly to you, the individual in the seat, hanging on their every word.

Do they have a special power? They have nothing more special than you aside from years of experience and the confidence that they will do the best job that they can. They are not striving for perfection because that is not attainable; instead, they want to share a part of themselves by voicing their opinions, their beliefs, their theories, or their ideologies on how you can better yourself in your own life.

They also possess presence which is something you can achieve if you are willing to do so. I have worked with so many people who approached the lectern with such fear and trepidation that I wondered if they would be able to finish their presentation without getting sick. While they may have felt physically uncomfortable, no one has actually brought up lunch, so to speak.

Part of the success of being composed is dependent on a few things you need to do before you open your mouth to speak:

1. Walk to the lectern with purpose. With your shoulders back and your head held high, carry yourself with confidence. Slouching and staring at your feet as you walk on the stage or to the head of the boardroom table does not instill confidence in you or your audience.

2. Before opening your mouth to speak, acknowledge your audience. Scan the room from one side to another as you smile at those in attendance. Let them see that you are pleased to be there.

3. Breathe. It is the most important thing you can do to control your nervousness and to eliminate breathlessness. Sadly, it is the one thing we never think to do in public speaking.

4. Begin when you are ready. Upon reaching the lectern, you are the maestro, you are the chef, you are the top dog. Do not feel pressured to start until you are ready to do so.

Establishing composure will make you feel better as well as your audience. It is within your reach if you are willing to work for it.

Plantar Fasciitis Taping - Is It An Effective Treatment for Plantar Fasciitis

Plantar Fasciitis Taping - Is It An Effective Treatment for Plantar Fasciitis

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Plantar Fasciitis Taping - Is It An Effective Treatment for Plantar Fasciitis

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Plantar Fasciitis Night Splints Don't Work

Plantar Fasciitis Night Splints Don't Work

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Plantar Fasciitis Night Splints Don't Work

If you are one of the ten people who has failed to cure plantar fasciitis in two or three days, then you probably know that plantar fasciitis night splints do not work. After all, you've tried them right? They were bulky, hot, inflexible - or too flexible - and so uncomfortable that you couldn't sleep at all. If this sounds like you, then you are definitely not alone!

No wonder you had to take it off!

People who do not suffer with this foot condition cannot truly understand just how debilitating plantar fasciitis really is. Nor the lengths to which a sufferer will go to find a cure for it. The problem is that over time, people who suffer with plantar fasciitis become so desperate to cure their pain that they will put up with any amount of discomfort.

But it needn't be this way.

Plantar fasciitis is a painful inflammation of the main foot tendon, the plantar fascia, following injury. Although the injury can occur from a fall, or some such one off event, in most cases the plantar fascia becomes injured over time through continuous abnormal stress and overuse. This can be from too much exercise, carrying too much weight (as in pregnancy as well as obesity) or from over pronation, where the foot rolls inwards during motion.

And because it often comes on only gradually, it is often the case that a plantar fasciitis sufferer makes minor adjustments in their own life to compensate for the slow onset foot pain. However, these lifestyle changes (such as giving up exercise) are not always for the good and they rarely cure your condition, which only gets worse over time.

What you need is something passive, that works in your sleep. And this is where plantar fasciitis night splints come in. Night splints work. If you have tried them in the past and can recognize yourself in the first paragraph above, then answer yourself honestly. How hard did you actually try to find a night splint that suited you?

There are lots of different types of night splints, all of which are designed to hold your foot in a flexed position so that your plantar fascia is kept elongated overnight. Over time the tendon gets chance to repair itself in the stretched position, and your painful foot condition is cured! Healing in this way also means that the tendon is less likely to become injured in the same way again.

But you do have to give your night splint time to work. And that means wearing it overnight.

This means that you must take time to evaluate all the plantar fasciitis night splints available to you to find one which allows you to sleep comfortably. If you sleep on your front, you may prefer a splint which runs down your calf and under your foot. Or you may prefer one which fits over your shin and the top of your foot. Or maybe a sleep support type of splint would be better?

Make no mistake, plantar fasciitis night splints DO work. If they haven't worked for you yet, then maybe you just haven't given them time to work. Your plantar fascia will heal properly and your pain will be gone. Isn't that worth taking a bit of time and effort over to find the right night splint for you?

Selasa, 01 Mei 2018

Pizza Quotes and Pasta Quotes to Celebrate Pizza and Pasta Month

Pizza Quotes and Pasta Quotes to Celebrate Pizza and Pasta Month

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Pizza Quotes and Pasta Quotes to Celebrate Pizza and Pasta Month

Why is it the perfect time for pizza quotes and pasta quotes? Because October is Pizza and Pasta Month! While it may have Italian origins, Pizza has definitely become a staple of the American diet. And Pasta? Well who has gone a week without a serving. If you're a pizza or pasta lover (and really, who isn't?) then these pizza quotes and pasta quotes are sure to hit the spot.

1. You better cut the pizza in four pieces because I'm not hungry enough to eat six. ~ Yogi Berra

2. The perfect lover is one who turns into a pizza at 4:00 a.m. ~ Charles Pierce

3. Believe it or not, Americans eat 75 acres of pizza a day. ~ Boyd Matson

4. Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza. ~ Dave Barry

5. My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years. ~ Tom Brady

6. As long as there's pasta and Chinese food in the world, I'm okay. ~ Michael Chang

7. Life is a combination of magic and pasta. ~ Fellini

8. The whole thing of the risotto as a side dish with pasta: If no one is ever going to ask for risotto on the side of their spaghetti again, we have won something. We've turned them around. ~ Mario Batali

9. Spaghetti... I can't eat spaghetti, there's too many of them. No matter how hungry I am, 1000 of something is too many. I'll have 1000 pieces of noodles. ~ Mitch Hedberg

10. Everything you see I owe to spaghetti. ~ Sophia Loren

11. No man is lonely eating spaghetti; it requires so much attention. ~ Christopher Morley

12. Eat some pizza, play some Xbox, watch some TV. Gross? Maybe. Me? Yes. ~ Dustin Diamond

13. And I don't cook, either. Not as long as they still deliver pizza. ~ Tiger Woods

14. People think Chef Boyardee is a great man. I think he's nothing but a pasta hater. What true lover of pasta could turn it into mush and shove it in a can? That's not pasta. That's just plain wrong. ~ Author Unknown

Hungry yet? Then call the local Italian eatery and order a hot fresh pizza or a nice bowl of pasta. After all, it's Pizza and Pasta month and you have every right to celebrate. These pizza quotes and pasta quotes are just the appetizer. Let us remember why this food is so good that we can't help but celebrate it.

Picking The Right Kitchen Fitting Services Provide For Kitchen Remodeling Cardiff

Picking The Right Kitchen Fitting Services Provide For Kitchen Remodeling Cardiff

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Picking The Right Kitchen Fitting Services Provide For Kitchen Remodeling Cardiff

Scope Of Kitchen Remodeling Cardiff

The Kitchen is an important place in the house in Cardiff. It is somewhere we all go to cook, get food or socialize with people. When doing Kitchen Remodeling Cardiff, whether you are doing a small job such as redoing a gallery kitchen or a big one such as creating a kitchen that will make a professional chef jealous you need to pick the right Cardiff kitchen appliances fitters. Whether he is part of larger property maintenance service providers Cardiff or Cardiff kitchen fitters who are independent workers, the wrong choice would mean that you will lose money by them not completing their job properly.

How To Find The Right Cardiff Kitchen Fitters

Finding right property maintenance service providers Cardiff for kitchen remodeling Cardiff can be hard. As mentioned earlier choosing the wrong Cardiff kitchen appliances fitters will mean that you will be on a loss, but by picking the right one you can potentially save money on remodeling you kitchen in the near future again. There are many property maintenance service providers Cardiff that have talented Cardiff kitchen fitters that could help you out. Below are a few ways on how to find the right people for kitchen fitting services.

When it comes to kitchen fitting services experience is key. Remodeling a kitchen is not easy and if your Cardiff kitchen appliances fitters do not have experience with a similar project you are likely to get a kitchen that you did not order. Checking their portfolio of previous projects will allow you to pick the right one for the job. But when accreditations and experience go hand in hand, so pick someone with great qualifications and as well as experience.
Make sure that your comfortable with the kitchen fitting services provider in Cardiff. This does not necessarily mean that you need to be friends with them but you need to have a good working relationship with them. By the first time you talk to him on the phone or you meet him you should assess whether he is someone you can work with. Also you need to make sure that they would listen to your needs for the kitchen and would be willing to work and build on your idea.
Once you are done picking someone who is experience as well as someone who are comfortable working with, you need to make sure your contract is rock solid. You need to get right price estimates and get quotations for every part of the job. This would make it easier in making sure he sticks to your budget.

Perfect Wines For The Summer

Perfect Wines For The Summer

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Perfect Wines For The Summer

Summertime, with it's sweltering heat and heavy air, does something to a wine
drinker's palate. We no longer crave a tannic rich Cabernet, for example. They
tend to make us warm. During the hot months, wine drinkers tend to crave wines
high in acidity. These livlier wines tend to be more cleansing and refreshing.
So, put away your Merlots and Cabernets for the Summer, and join us for a tour
of some delightful summer substitutes.

No question about it, we Americans love our Champagne! We drank about 35 million
gallons of it in 2006. This figure represents about a 20% increase from 2001. We
would probably drink a lot more of it, but it's price has risen right along with
it's popularity. An excellent, economical substitute is a proseco from the
Veneto region of Italy. Proseco comes extra dry, or brut, which is drier still.
Heavy, creamy dishes such as fettucine Alfredo, complement the lively, dry
quality of proseco. Proseco tends to cut through the oiliness and richness of
Salmon or even an avacado. Proseco leaves us cleansed and refreshed, and eager
for the next bite!

Though sometimes a little too sweet, Spanish Cavas are a great, bubbly
alternative to champagne. Extremely affordable, most cavas are under 20 dollars.
Most Cavas are made west of Barcelona, in northeastern Spain. Cavas are
generally sparkling wines, however once in awhile youll run across a rose. With
aromas ranging from apple to lemon, Cavas are one of the main reasons that Spain
is rapidly ascending in prominence in the world of wines.

Although only slightly effervescent, Portugal's Vinho verde still qualifies as a
choice alternative to Champagne and an excellent summer wine. Featuring a
delicate lightness and a lower alchohol content, Vinho Verde is perfect for hot,
summer days when the tendancy is to consume your wine a little more quickly.
Perfect for many types of foods, Vinho Verde is usually quite fruity, with
citrus being the most common. Generally a young wine, Vinho Verde has earned the
nickname "green" wine.

Because it lacks the harsh tannins of a Cabernet, the full bodied spirit of a
Grenache is a good summer choice. Although most associate a Grenache from France
or Australia, Grenache is grown in abundance in the Priorat region of Spain.
Grenache typically conveys accents of dark fruits such as black plums or
rasberries. Californis, too has it's share of Grenache. Interesting enough,
Grenache complements a good old fashioned burger as well as anything else!

In finishing our round-up of great summer wines, we still have a few more that
deserve mention. Sauvignon blanc, particularly from New Zealand, is a great
summer choice. It features just the right amount of acidity combined with the
goodness of gooseberry and grapefruit. The ever popular pinot grigio, especially
from Italy is clean and wonderfully refreshing! A little less well known is a
Gruner Veltliner from Austria. Gruners are wonderfully crisp and thirst
quenching. They are bone dry and are frequently laced with green apple.

Needless to say, we have left out somebody's favorite summer wine. For that we
are sorry. Hopefully we have included some wines that will make this summer
perfect for disco

Bad Customer Service Example Set thru Restaurant Manager

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