1000's of Real People in 180+ Countries are Earning Quiet Fortunes From Home
Using the Most Ingenious Automated Marketing System Ever Invented.
Using the Most Ingenious Automated Marketing System Ever Invented.
пятница, 12 августа 2011 г.
четверг, 11 августа 2011 г.
Business Success for Wednesday August 10, 2011
| Business Success For You Wednesday August 10, 2011 |
Co-working Centers in the Suburbs -- Why Not? Chris Durst and Michael Haaren Coworking centers are places where freelancers, road warriors, entrepreneurs and other 2.0 folks can gather to work, socialize, and have a cup of joe. Currently, the vast majority are located in urban areas. Why can't we have them in the suburbs, too? A COUNTRY IN SEARCH OF A "THIRD PLACE" Some 20 million workers in the U.S. are home-based. According to research firm IDC, we have the most highly mobile workforce in the world. Indeed, 120 million workers will be mobile nationally by 2013, and globally, we've already passed the 1 billion mark, IDC adds. Many of these folks have two only choices for worksites -- casa and cube. Each has its drawbacks. Working at home all the time is isolating and lonely. Cube life often means killer commutes and distractions. Many cubers have to be road warriors, too. The old infrastructure has been caught flatfooted by these communications-fueled trends. Cafes offer the nomads wi-fi, but music, chatter and coffee-grinding can make it hard to work. McDonald's is spending $1 billion to make over most of its 14,000 restaurants into sleek laptopper-worthy hangouts, but their deadline is a distant 2015, and re-branding will be tough. Plus, they have to get rid of that fast-food fragrance. Enter co-working centers. COWORKING STATUS CHECK What do co-working centers offer? It runs the gamut. Some are upscale, catering to the business-suit crowd with state-of-the-art conference rooms, daycare and full administrative support, plus coffee, snacks and yoga. Others are smaller and more Bohemian, with creative types on comfy furniture in loft-like ambiance, updating their blogs, designing logos and comparing new tattoos. Many of the larger U.S. cities have co-working centers, such as Office Nomads in Seattle (officenomads.com), New Work City in the Big Apple (nwc.co), Boston's WorkBar (workbarboston.com) and Sandbox Suites in San Francisco and Berkeley (sandboxsuites.com). The movement has spread internationally, too, Fueled by broadband connections whose speed and cheap rates Americans can only dream of. (A newly-discovered tribe deep in the Amazon rainforest has Internet access rates slightly behind ours, but they're expected to pull ahead of us early next year.) SO WHY NOT THE SUBURBS? Progress is simple. Find a sexy idea and roll it out. That's how enlightenment over the centuries has come to the human race. The wah-wah pedal. The Snuggie. The amphibious automobiles of the 1950s. These things aren't brain surgery, folks. Progress is simple. But even though we have these latter-day Acropolises easy to hand, something more is required of us now. The planet is heating up and not just from Snuggies. So, while we deal with the hurricanes and droughts and what not, imagine a scenario that really isn't half-bad. Suppose we take some of the spare change that has fallen off one of our larger budgetary tables -- say, the foreign-war table, or the highway table, or the murderous-dictator-prop-up table -- and put co-working centers in the suburbs? A bike, a little solar-powered train, or just a pair of shoes could take us from our front doors to the center. And the center itself (we'd give it a sexy name, of course, like the "Wah-Wah A Go Go," or "The General Telecommuting Center") could have locally-grown food in the caf‚, free daycare and not just dial-up, but real 20th-century Internet access! And heresy of heresies, you wouldn't even need a car because the center could be a commercial magnet too. We could have, like, an actual town, where neighbors could even learn each other's names! We could offer classes in that. But isn't this worth thinking about? After all, wouldn't you rather walk or bike to work, even if the place has wah-wah in the name, than have to drive an amphibious car? Christine Durst and Michael Haaren are leaders in the work-at-home movement and advocates of de-rat-raced living. Their latest book is "Work at Home Now," a guide to finding home-based jobs. They offer additional guidance on finding home-based work at www.RatRaceRebellion.com. To read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate Web page at www.creators.com. COPYRIGHT 2011 BY STAFFCENTRIX, DISTRIBUTED BYCREATORS.COM |
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Chris Lytle's Sales Tip -- Selling Better While Having Fun Chris Lytle's Sales Tip: "When I'm selling at my best, I'm more playful," said a seminar participant recently. "Work is more fun than fun," suggests Noel Coward. Selling at your best is fun. You smile more. You are more at ease with your customers and they react accordingly. Customers sit through plenty of boring meetings. What can you do to add a measure of "playfulness" to your next customer encounter? Click here to visit Lytle's site. |
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Quote of the Day Francis Bacon There is no comparison between that which is lost by not succeeding and that which is lost by not trying. |
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My site
http://ejob.ucoz.ru/
Leave the comment and prompt as to untwist a site that there would be many visitors that in it to add and as it is possible to earn on the a site, please write me the message on an e-mail igorkizil@gmail.com, I won't use your electronic boxes for what or mailings I respect confidentiality.
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среда, 10 августа 2011 г.
Crazy 24 hour opportunity...(see inside)
Hi,
I just wanted to drop you a quick note to let
you know about top internet marketer Lee
McIntyre's very SPECIAL celebration.
You see, it's exactly 4 years since Lee quit
his day job as a school teacher and went
full time into internet marketing.
Nowadays Lee's business makes close to
a quarter of a million dollars each and every
month.
And to celebrate his 4th year since quitting
his job Lee is holding an insane firesale where
you can get 4 of his very best training programs
for a crazy low price:
NOTE: On top of this, Lee is also giving away
10 free bonuses worth up to $1,000 but only
if you're quick and check this offer out today.
If you come back tomorrow then the offer will
either be gone or many of the bonuses will
be removed.
You can see for yourself below...
My best advice is to go check it out now before
this offer is either gone forever or there are
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To your success,
Igor K.
P.S. Lee really is giving away over $1,000
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Go check it out now while you still have the
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Business Success
| Loves Job, Hates Boss: Office Politics Count Lindsey Novak Q: I have worked for a nonprofit agency for the past year, and I enjoy what I do very much. Unfortunately, I can't stand my supervisor. She has proved herself to be incompetent, unprofessional and dishonest. I talked with my co-workers about speaking to her boss or speaking directly to her about her inappropriate behavior but was discouraged because others have complained about her and nothing has changed. My supervisor is buddy-buddy with her own boss. I feel as if I have no choice other than to put up with her because I can't get support from anyone else. A: Your supervisor's tight relationship with her boss can only go so far. Rally your co-workers and take your complaints to the board of directors. But you can't complain verbally. All of you must document incidents of unprofessional behavior, dishonesty and incompetence, and all of you must sign it. Make sure every complaint is serious and not a personal attack. Most importantly, make sure it is well-written. Mail it directly to the board president (not at the nonprofit's address), who will share it with the entire board. Then the board can make a rational decision. The board members may show favoritism toward certain employees, but their ultimate goal is for the organization to succeed. If they determine that this person is not in line with their goals and values, you and your co-workers will see changes. Just give the board time. Firing someone in charge is a bit more political, and the board may have legal matters, such as employment contracts, to consider. Employee Knew She Would Be Fired Q: It finally happened. My boss made my job a living hell, so I resigned yesterday. She picked on me from the start, and I just knew she wanted to fire me. She found fault with everything I did; she criticized me for not communicating and for not getting the employees' time sheets in on time, even though I have emails showing that I reminded the employees who were late. She blamed me for lab reports being late when bad weather had delayed them. She placed me on probation and picked on me for everything I did. She even changed my lunch hour just to harass me. I complained to the human resources director and the clinic director, but I knew they were not listening to me. The stress was too much on me, and I had to resign. What could I have done? A: Your boss may have not liked you, but personality aside, she wanted an employee who delivered without excuses. She also may be the kind of boss who does not explain how to get things done; she wants a resourceful employee who can make those decisions independently. That might be why HR ignored your complaint. Your job may have involved too many responsibilities and deadlines for you to handle. A drop-dead date means delivery no matter how you do it, no excuses of any kind. For example, if your deadline is Friday and you are missing time sheets on Thursday, an email is not enough. You have to call each person whose time sheet is late so you meet your deadline. Don't let this experience make you feel like a failure. Not everyone is capable of doing every job, despite the unrealistic phrase that "anyone can do anything," which can make people feel worse rather than better when they don't achieve their goals. It sounds as if you were not a good fit for that position, though your boss should have explained the job requirements and her expectations from the beginning. Look for a job with fewer responsibilities and you should be fine. Email Lindsey Novak at LindseyNovak@yahoo.com with all your workplace questions. She answers all emails. To find out more about Lindsey Novak and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate Web page at www.creators.com. COPYRIGHT 2011 CREATORS.COM |
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Chris Lytle Tip -- Setting Yourself Apart Chris Lytle's Success Tip: "Companies that are truly successful are different from their competitors. It gives them control over their destiny. If you are not different, your dumbest competitor will set your prices. And, the market will show you no respect." Benson P. Shapiro may live in an ivory tower as Harvard's Malcolm P. McNair Professor of Marketing, Emeritus, but his advice rings true. Answer the question: "What makes us different?" Once you've clarified that for yourself, makes sure your prospects and customers get the message over and over. Click here to visit Lytle's site. |
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Quote of the Day Winston Churchill, British prime minister "Kites rise highest against the wind, not with it." |
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Wolfgang Puck
Celebrating 4 years online...(you're invited)
Hi
My good friend Lee McIntyre is currently
celebrating his 4th year of quitting his job
and making a 7 figure living online...
...and he wants to celebrate it with you
today!
Lee is not only known as being one of the
"good guys" online, but he's also widely
known for his ultra fast success...
...and also the very different methods he
used to build his business and quit his job
in just 56 days from scratch.
To discover 4 of Lee's BIG secrets that
allowed him to gain such fast success
then hit the link below where he's sharing
the full story today:
IMPORTANT: this offer with all the bonuses
will only be available TODAY!
My best advice is to hit the link above and
check it out right now... before it's too late.
To your success!
Igor K.
P.S. During this very special celebration
Lee will be sharing 4 BIG secrets for
building your online business in super
fast time.
Click below now to check them out:
среда, 3 августа 2011 г.
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Business Success
| Excessive Contact Scares Interviewers Lindsey Novak Q: I have a job, but I am looking for another one for more money. One company called me a week after receiving my resume. I interviewed with the vice president and the human resources person. The VP was a New Yorker in his late 40s and seemed comfortable talking with me. The HR person was in her late 20s and was awkward with interviewing, as she asked trite questions right out of a textbook: "Where do you see yourself in five years? What do you expect to make? What are you making now?" I gave short answers. I told her I expect to be with the company in five years and make the advertised $35,000. There were silences after I answered, and I felt as though I had said the wrong thing, but I couldn't think of anything else to say. I interviewed on a Thursday. They said they were traveling the next week but would get back to me that next Friday. I wanted them to receive my thank-you note before they left town, so I texted both a thank-you message; then I mailed a handwritten note expressing my interest. The next Thursday, I left both of them voice messages reminding them of my interest. I haven't heard from them, and it has been a month. What did I do wrong? A: Your answers to the trite questions may have seemed sarcastic. You could have discussed your philosophy on salary and asked questions that showed interest. Interviewers want candidates to be polite, but three contacts with each person in one week is overkill. They might have been afraid to call to say no, but they should have sent you a standard rejection letter because you took time out of your day to meet with them. Employees Must Bring Manager Back to Reality Q: I sit in a grouping of desks that face one another. There used to be three employees and our manager. The three of us always had fun sharing our experiences with clients, but we took our work seriously. Recently, a new guy was added to our group. He is cocky and naive, even in front of the manager. When we hear him talk to clients, we cover our mouths to avoid bursting out in laughter. One client disagreed with him, so he shouted, "Well, of course you don't understand it! You're from Wyoming!" Then he slammed the phone down. Our manager overheard and said nothing. Once before that, our manager meekly corrected him, and this guy announced loudly, "You're wrong, and I am doing it my way." He is so insolent that we sit there in shock at what comes out of his mouth, while the manager is in his own little world. We think he is interviewing and doesn't care anymore. We know the new guy will be fired eventually, and we will have to call the clients and apologize for his behavior. Should we correct him without our manager's approval or wait for the manager to give notice or to take control again on his own? A: Tell your manager that your group (minus the new person) cares about the clients and that none of you can sit by and allow this man's irrational behavior to continue. Ask your manager whether something is keeping him from taking action against this employee or whether he is planning to take action. The bottom line is that you cannot have this new employee destroy client relationships, because it will be up to you to repair them. Confronting your manager may shake him back to reality and remind him that he is still the manager and must deal with the situation. ======== Email Lindsey Novak at LindseyNovak@yahoo.com with all your workplace questions. She answers all emails. To find out more about Lindsey Novak and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate Web page at www.creators.com. |
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Chris Lytle Tip -- Edit Your Proposals Chris Lytle Proposal Writing Tip: I once interviewed 40-plus clients of a major Canadian corporation. "What does good look like in a written proposal?" I asked. The consensus was that conciseness is good. "Edit and summarize," they said. "Cut to the chase" came up a lot too. Check the length of your next proposal. What words and sections could you eliminate? What if your customers demanded a one-page proposal? What vital information would make the cut? Mark Twain said, "I didn't have time to write a short letter, so I wrote a long one instead." It takes time to edit yourself. (This tip took 25 minutes to write and rewrite.) Time-starved customers might see your conciseness as a positive point of differentiation. Don't take my word for it. Ask them the question in the second sentence of this tip. Your competitors aren't. Click here to visit Lytle's site |
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Quote of the Day Dwight Eisenhower, 34th US president "A people that values its privileges above its principles soon loses both." |
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вторник, 2 августа 2011 г.
Summertime Plums
Summertime Plums
By Wolfgang Puck, Tribune Media ServicesAt the peak of season right now, plums perfectly express their time of year. Like peaches, apricots and cherries, these stone fruits are so juicy that they seem meant to refresh us during the hot weather. And yet, plums combine the sweetness of their flesh with the sour bite of their skins, as if reminding us that this pleasurable season will soon be coming to an end.I love to shop for plums in farmers' markets. Visit your own and you'll probably see many different varieties in all kinds of shapes and sizes, from little oval damsons with their deep blue skins to round, lime-colored Greengages to big, round purple plums with tiny yellow spots. And let's not forget the wonderfully named, delicious hybrids: plumcots (a cross between a plum and an apricot); pluots (plumcot-plum); apriums (apricot-plumcot); and a number of rarer crosses between plums and cherries. It's hard to tell them apart without a scorecard but all are delightful and worth trying if you come across them.
I enjoy them all, simply eaten after a quick rinse under the faucet. And I find it especially interesting to savor the distinctive flavors of different varieties -- and a special treat when I come across some with milder skins that don't make me pucker!
Tarter or sweeter as the plums you choose may be, they all become delightfully delicious when you turn them into pastries with my recipe for Plum-and-Almond Tartlets. Don't be put off by the idea of making pastries, though. This is the simplest of preparations, easy work that won't heat up the kitchen too much while delivering sensational results.
The tartlets begin with an easily prepared Almond Pate Sucre, a classic nut-enriched French pastry dough that takes minutes to prepare. You don't even have to form them into pastry shells; here, the dough bakes flat, like oversized cookies. (In fact, you might want to mix a double batch of the dough, roll up the other half into a thick sausage shape, and then wrap and chill it in the refrigerator, to slice and bake later as cookies.)
The next step is to prebake the rounds of dough and then top them with almond-egg-sugar cream and sliced fresh plums. Before they go into the oven, a final sprinkling of crystallized sugar, large granules that you'll find in specialty cookware and baking shops or well-stocked supermarkets, helps gives the tartlets a glistening finish.
Of course, the recipe can be varied as you like with other stone fruits, using sliced apricots or peaches (or save it for cherry season early next year). A great summer fruit dessert is really as simple as that, though a scoop of your favorite ice cream would be welcome, too.
PLUM-AND-ALMOND TARTLETS
Makes 8 individual 5-inch tartlets
ALMOND PATE SUCRE
2 ounces whole unblanched almonds
1-2/3 cup all-purpose flour
6 ounces unsalted butter, cut into small pieces
1/2 cup granulated sugar
1 lightly beaten cage-free egg
1/4 teaspoon grated lemon zest
TARTLET FILLING
1 scant cup blanched almonds, about 5 ounces
1/2 cup granulated sugar
2 large cage-free eggs
1 teaspoon grated lemon zest
1-1/2 pounds organic plums
4 teaspoons crystallized sugar
Vanilla ice cream, for serving
At least 2 hours ahead, prepare the Almond Pate Sucre.
Preheat the oven to 375 degrees F. Spread the almonds in a small baking dish and roast in the oven until fragrant and beginning to darken slightly in color, 12 to 15 minutes. Transfer to a bowl and cool to room temperature. Coarsely grind by pulsing in a food processor fitted with the stainless-steel blade, taking care not to grind to fine. Transfer to a medium bowl and combine with the flour. Set aside.
In a large mixing bowl using a hand-held mixer on medium speed, beat together the butter and sugar until light and fluffy. Beat in the egg and zest. Add the flour-nut mixture and mix just until combined. Turn out onto a lightly floured work surface and knead into a ball. Flatten the ball into a small round, wrap in plastic wrap, and refrigerate at least 2 hours or overnight.
To make the tartlets, first preheat the oven to 350 degrees F.
Meanwhile, cut the chilled Pate Sucre into 8 equal pieces. On a floured surface and with a lightly floured rolling pin, roll out 1 piece of dough into a 5-1/2-inch circle. (The dough breaks easily, but can also be pushed back together just as easily.) Using a 5-inch round such as a ring or plate as a guide, cut out a circle with the tip of a small, sharp knife; with a wide spatula, transfer to a baking pan lined with parchment paper. Repeat with the remaining dough. Refrigerate for 30 minutes. Then, bake until lightly golden, 10 to 12 minutes. Set aside to cool. Leave the oven on.
For the filling, put the blanched almonds in a food processor with the stainless-steel blade. Pulse to make a fine meal, taking care not to overprocess into a paste. Transfer to a bowl. Add the sugar, eggs, and lemon zest and stir with a wooden spoon until combined. Set aside.
Cut each plum in half. Remove the pits. Cut each half into 5 or 6 thin wedges, depending on size.
Divide the filling evenly among the tart pastries, spreading to leave a small border around the edges. Arrange the plum wedges in starburst patterns on top. Sprinkle lightly with crystallized sugar.
Return the tarts to the oven and bake until the plums are lightly caramelized, about 20 minutes.
Transfer to individual dessert plates and serve hot, warm, or at room temperature, with ice cream.
(c) 2011 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
YOU’RE ABOUT TO BE EXPOSED TO THE MOST POWERFUL AND SIMPLE SYSTEM EVER DEVELOPED FOR GENERATING CASH
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networks around. For years members of our program have
helped others become financially free. Today, if you’re
looking to discover if the CTS network can work for you,
allow me to help you learn more about this program. Working
from home is one of our freedoms and allows us to help
others who need financial assistance, and you can become
part of our network.
I’m not with a company, and I’m not trying to sell you
anything. Rather, I’m with a private group of entrepreneurs
that are simply dedicated to helping each other become
financially free.
My first question “are you READY for financial freedom?
Think about that a bit before you answer.
This site is ONLY for those who are VERY SERIOUS about
attaining personal and financial freedom. We’re looking for
people who want to build something OF THEIR OWN, not people
who are looking for a job.
Also, we want to work with people who understand that they
have to invest something in themselves to move toward their
goals. If you’re here for a “free lunch,” you’re at the
wrong site.
Now, we want to ask you that question again – “Are you
REALLY ready for financial freedom?”
If you’re truly READY to begin achieving your financial
goals and dream; if you’re really READY to begin living a
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to drive the car you truly WANT and pay for it in CASH; to
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THAT ANYONE CAN TAP INTO!.
http://www.EasyCashFlowPro.com
Check Out Our 7 Video Explanation And See For Yourself -
Call Me With any Questions
--
Oliver Levenson
Online Business Success
Office: 1-888-901-8558
Cell: 801-668-2928
Business Success
| The Follow-Up Call and When They Don't Do What They Promised Art Sobczak Greetings... Ever have that prospect who doesn't follow through with what they promised to do by the next call? Yeah, I know, it's shocking, but it does occur. (You feel the sarcasm, right?) Here's what I heard on a recorded call. Salesperson: "I'm following up on our last conversation and the specs I sent you." Prospect: "I have your information right here but I haven't taken a look at it yet." Caller: "Oh, OK, I'll give you a call back in a few days." Whoa! What's wrong here? Let's analyze the prospect's words, and see what kind of clue we see: Prospect: "I have your information right here but I haven't taken a look at it yet." This is your opportunity to say, "Ok, well as long as you have it there, why don't you grab it, and let's go through it together." This works beautifully for several reasons. First, you're not allowing what you sent to stand alone to do your job: the selling. That's what happens when anything is sent with the instruction, "Take a look at it and I'll give you a call to see what you think." On the other hand, when you request that you examine it together, you're walking them through the finer points; areas you know they have interest in. Also, you get them physically involved. When your prospect does something in response to your request, he/she has moved from the passive state of simply talking on the phone, to proactively engaging their senses of sight and touch. (Of course, if you can avoid the initial follow-up, all the better... if they need to see something, get them to a web page, do an online demo, email them a PDF, etc.) OK, back to this situation where you do need to send something. You'll also save time by using this technique. If you meekly say you'll call back, what are the chances you'll reach them the very next time you phone? One in three, maybe? How much time do you spend on pre-call planning, and writing or typing notes each time you don't reach a person? Five minutes at the least? This time adds up. Time that is gone forever. Time that could be invested in more productive opportunities. Time that doesn't need to be lost if you seize the opportunity when it arises. Here are steps to keep in mind as you prepare your follow-up call so you're ready in case they "haven't read the literature." 1. Your preparation for the follow-up call actually takes place as you end your initial prospecting call. You need to be convinced that they indeed are a good prospect according to your criteria, and that they do have interest in what you're offering. Be stingy with your time and materials. Don't be of the mindset that the more collateral stuff you flood the marketplace with, the better. This results in disappointment. There's nothing wrong with saying, "Pat, if I'm reading this conversation correctly, it seems that if you like what you see when I send the specifications, we have a great chance of working together. Is that right?" 2. Before your follow-up call, be certain you review your notes so you have their primary hot button in mind. For example, "primary interest was in cutting down cost of unscheduled maintenance." If you can't pinpoint a hot button, your first call wasn't strong enough. You shouldn't place a follow-up call unless you know the person is interested in some aspect of your offer. 3. Have in front of you a copy of the material you sent. Be prepared to direct them to a page, a paragraph, or whatever is appropriate to get them talking. 4. Don't be discouraged. If you do indeed need to give them a call back, IF you have at least tried to engage them during this conversation. Even if they haven't looked at your material, take advantage of the situation and get them involved! Continue having your best week ever! *About the Author: Art Sobczak works with thousands of sales reps each year helping them get more business by phone. He provides real world, how-to ideas and techniques that help salespeople use the phone more effectively. Visit Sobczak's Web site. |
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Chris Lytle Tip -- Having Wealth, and Class Chris Lytle Tip: Want something to strive for? According to the US Census, the lower limit of the top 5% of household income is $150,499. At the top of that 5% are the super rich, but getting into the "lower upper class" isn't that large a leap for many salespeople. One thing to keep in mind, "class" is more than money. It includes speech, recreation, style, taste, tradition, and awareness. Anything on that list that you need to work on on your way up? Click here to visit Lytle's site. |
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Quote of the Day Albert Einstein "Weakness of attitude becomes weakness of character." |
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Recipes by Zola
For You Monday August 1, 2011 | |
Zola Gorgon Edible Education... Used to be that if you picked anything from a public garden you could get yourself arrested. It’s not always that way these days. I don’t recommend you start picking things from your local public garden, but in some cases you can participate in what’s going on in the garden and be able to “consume” your education. Take Chicago for example. In Chicago you can go to the Regenstein Garden and attend a chef series. They do cooking demos with items from the garden. Herbs can be ornamental one day and then they might find themselves as a feature in a sauce. Gale Gand, pastry chef extraordinaire gives cooking demos at the Regenstein Garden and then she offers up the recipes to go with the discussions. Check out www.chicagobotanic.org. Live in Atlanta? There they have an old parking lot that is now a garden with an outdoor kitchen. Local chefs do cooking classes. YUM.www.atlantabotanicalgarden.org Here’s a cute one. In New Orleans they have a new city program that educates kids about how to plant and tend a vegetable garden. They get to do tastings too! I got my early start with this helping my mother tend the rhubarb patch. We had tomato plants out back of the house too. I’ll also never forget the year my brother dug up the area behind the garage and planted potatoes! I don’t recall eating one potato but I do remember the potato patch. www.neworleanscitypark.com. One more. In San Francisco there’s a place called Arcimboldo’s Edible Garden. What a great name. Arcimboldo was a 16th century painter. I bet he never envisioned his name on a garden, although he specialized in doing portraits made out of fruits, vegetable, etc. it’s something you have to see to believe. Quite creative. Google Guiseppe Arcimboldo and read all about him. You can go to the Arcimboldo Garden and take a cooking class or watch a cooking demo. www.sfbotanicalgarden.org. And if you live anywhere near Mason City, IA, I’ll be appearing August 8th and 9th. I’ll be making three presentations. Two of them will be for people who want to hear about Plan Z. We have so many Plan Z dieters in that area I suspect we’ll have a full house of current dieters bringing along those of their friends and family who are interested. And in the evening, I will be doing a presentation that is designed as a networking event for current Plan Z dieters. We are calling it ZSocial. It’s going to be fun. If you are interested in any of them, you can call Three Eagles Communications at 641-423-1300 or check out www.planzdiet.com/HarryO. So much of the country is under a heat wave. It’s nice to have another healthy option for a cool meal. Try out this chicken salad. It will give you an opportunity to dine on some of those herbs you might have growing in your garden. And if you don’t have them growing at your place head on down to your local farmer’s market and pick some up. Fresh from the garden. Chinese-American Chicken Salad Serves 4 Ingredients: 4, 4-6 oz chicken breasts, cooked and shredded or chopped 1/3 cup of water chestnuts, drained and rinsed. Cut into dice ½ cup of thinly sliced baby bok choy (light green and white parts only) 1 cup of drained mandarin orange segments ½ cup of diced onion 1 tsp of minced basil 1 tsp of minced parsley For the dressing: 2 tsp of Worcestershire sauce ½ cup of Dijon mustard 3 Tbl of Bragg’s aminos 2 tsp of Truvia (Stevia. Sugar substitute) 2 tsp or more of fresh minced ginger Directions: Put all of the chicken salad items in a large bowl. Put all of the dressing ingredients in a small bowl and stir to blend. Then pour the dressing over the chicken salad and stir. I serve this over shredded lettuce to make a larger salad. The chicken salad can be transported. Keep chilled. You’ll notice in the picture I garnished the salad with a couple of cherry tomato halves. |
Healthy Recipes
For You Tuesday August 2, 2011 | |
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| How to Beat Insomnia: 3 Food Tips to Help You Sleep Better By Kerri-Ann Jennings, M.S., R.D., EatingWell.comRelaxation techniques, like deep breathing, getting into a "bedtime routine" of winding down, even journaling those stressful thoughts that keep your mind jumping. These tips can all help you sleep but as the associate nutrition editor at EatingWell Magazine and a registered dietitian, I'm... Read Full Article | |
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Servings: 4 servings, about 2/3 cup each Total Time: 25 minutes Ease of Preparation: Easy Health: Low Calorie, Low Carb, Low Cholesterol, Low Sodium, Healthy Weight Ingredients: Zucchini Chile-Cheddar Mash 1 tablespoon canola oil 1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced 1 medium onion , chopped 1 4-ounce can diced green chiles , drained 1/4 teaspoon salt 1/2 cup grated extra-sharp Cheddar cheese Steps: 1: Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more. 2: Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth. Stir in cheese and serve immediately. Nutrition: (Per serving) Calories - 126 Carbohydrates - 8 Fat - 9 Saturated Fat - 3 Monounsaturated Fat - 4 Protein - 6 Cholesterol - 15 Dietary Fiber - 2 Potassium - 442 Sodium - 307 Nutrition Bonus - Vitamin C (55% daily value) Related Links: • 20+ Ways to Use Up Your Zucchini • Chocolate Zucchini Bread & More Zucchini Bread Recipes More Recipes from ArcaMax.com www.arcamax.com/recipes | |
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Servings: 1 quart, for 8 (1/2-cup) servings Total Time: 7 hours (including chilling & freezing time) Ease of Preparation: Easy Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight, Diabetes Appropriate Ingredients: Pink Grapefruit-Tarragon Sorbet Generous 1 tablespoon freshly grated grapefruit zest 3 3/4 cups pink or red grapefruit juice (not from concentrate) 4-7 tablespoons clover honey (see Tips) 3 tablespoons cranberry juice concentrate (optional) 1 1/2 tablespoons vodka (optional) 5 4- to 6-inch sprigs fresh tarragon , plus 2 teaspoons finely chopped fresh tarragon, divided Steps: 1: Place a quart-size (or larger) storage container for the sorbet in the freezer to prechill. 2: Place grapefruit zest, grapefruit juice, 4 tablespoons honey, cranberry juice concentrate (if using) and vodka (if using) in a large nonreactive saucepan (see Tips) and stir thoroughly. Bring just to a simmer over medium-high heat, stirring until the honey dissolves. Taste and add more honey, if desired. Stir in tarragon sprigs. 3: Remove from the heat. Set aside to infuse the mixture, about 1 hour. 4: Strain the mixture through a fine sieve into a nonreactive medium bowl, pressing to extract as much liquid as possible. (No ice cream maker? See Granita Variation.) Stir in chopped tarragon. Refrigerate until very cold, at least 3 hours and up to 3 days. Process in an ice cream maker according to the manufacturer’s instructions, about 30 minutes. Transfer the sorbet to the chilled container and freeze until firm, about 2 hours. (The sorbet can be enjoyed right out of the ice cream maker, but the texture will be very soft and it will melt quickly.) Nutrition: (Per serving) Calories - 77 Carbohydrates - 19 Fat - 0 Saturated Fat - 0 Monounsaturated Fat - 0 Protein - 1 Cholesterol - 0 Dietary Fiber - 0 Potassium - 195 Sodium - 2 Nutrition Bonus - Vitamin C (73% daily value) Freeze in an airtight container for up to 1 week. For the best texture, let soften slightly before serving. | Equipment: Ice cream maker (not required for granita variation) Tips: When taste buds are cold our perception of sweetness is diminished, so even if you like fairly tart citrus flavor, add enough honey to the mixture to make sure it tastes slightly sweet before freezing it. A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors. Granita Variation: Follow Steps 2-3. Strain the mixture through a fine sieve into a nonreactive large, shallow container, pressing to extract as much liquid as possible. Stir in chopped tarragon. Cover and place on a level surface in the freezer for at least 5 hours, stirring with a fork every 30 minutes, moving the frozen edges toward the slushy center and to breaking up any icy crystals. To serve, let the granita stand for about 5 minutes at room temperature to soften slightly, then break up and fluff it with a fork again. Related Links: • Homemade Sorbet Recipes • What Is the Best Ice Cream Nutritionally? More Recipes from ArcaMax.com www.arcamax.com/recipes | |
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Servings: 4 servings Total Time: 25 minutes Ease of Preparation: Easy Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Heart Healthy, Healthy Weight, Diabetes Appropriate Ingredients: Tartar Sauce 1/2 cup reduced-fat mayonnaise 1 cornichon or sour gherkin pickle , chopped 1 tablespoon minced shallot 1 anchovy fillet , minced 1 teaspoon chopped capers 1 teaspoon dried tarragon 1 teaspoon chopped fresh parsley 2 teaspoons lemon juice Freshly ground pepper to taste Fish 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper to taste 1 pound catfish , tilapia, haddock or other white fish fillets (see Notes), cut into 4 portions 1 tablespoon extra-virgin olive oil Steps: 1: To prepare tartar sauce: Combine mayonnaise, cornichon (or sour gherkin pickle), shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper. 2: To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour). 3: Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon sauce each. Nutrition: (Per serving) Calories - 204 Carbohydrates - 12 Fat - 11 Saturated Fat - 2 Monounsaturated Fat - 5 Protein - 13 Cholesterol - 47 Dietary Fiber - 0 Potassium - 265 Sodium - 546 Cover and refrigerate the sauce (Step 1) for up to 3 days. Notes: Catfish: Look for U.S. farmed catfish—it’s sustainably raised in non-polluting inland ponds and fed a mostly vegetarian diet. Tilapia: U.S. farmed tilapia is the considered the best choice—it’s raised in closed-farming systems that protect the surrounding environment. Central and South American tilapia is considered a good alternative. Avoid farmed tilapia from China and Taiwan—where the fish farming pollutes the surrounding environment. Haddock (Scrod): To get the best choice for the environment, ask for U.S. Atlantic “hook-and-line-caught” haddock—this method causes the least damage to the sea floor and has the least by catch. Related Links: |
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