Dingo Breakfast
A yawn, a leak, and a good look around.
Saturday, May 31, 2008
• South of the Border, SC
I am spending the next several days driving to Washington, DC. The last time I drove down 95, I remembered seeing South of the Border, SC as we passed it from the other side of the highway, too late to stop.
It is a miracle, a Mexican Las Vegas-esque oasis in the middle of nowhere, South Carolina. Or so I thought.
It looks amazing. In one night, this one town must use the same amount of electricity as the rest of the state uses in one month. There is more neon covering a half square mile than I've ever seen outside of Vegas. However, with all the neon and flashing lights, you would think this place would be hopping on a Saturday night. They've got arcade games, restaurants, bars, motels... and no one was there.
Two restaurants we walked into closed at 10:00pm. It was 9:50pm; they both pointed to Pedro's, "They're open until midnight!," Great.
We walked into Pedro's to get some burgers or tacos or whatever they were selling, and there was Pedro himself, mopping the floor with the dirtiest bucket of water I've ever seen, smoking his cigarette and snarking at us with a glare as we walked in. We ordered our goodies at the counter, and the cashier, using the high-tech ordering system they had (paper orders... handed to the 'chef') wandered out to her car to smoke... something, forgetting to hand our order to the casher. We're sitting, waiting for about 10 minutes before we even realize what the problem is. No one else is in the restaurant, just us and Pedro. I wander outside to take some photographs of this bizarre place. On my way out, Pedro snarks some more as I walk over his freshly mopped floor. Another cashier figures out the problem, completes our order and we're on our way. It appears that there should be some life here, but the lots are empty, the stores are closed...I bet you thought this story was going somewhere... no, no, South of the Border, SC is just that frightening.
Thursday, May 29, 2008
• I Spy Southwest in the Sky
I was walking out of the grocery store today, happened to look up at the sky and what did I see above?
A Southwest Airlines airplane, crossing directly overhead.
There it was, thousands of feet up in the air, but I knew it was a Southwest plane, there was no doubt in my mind. I couldn't read the logo, but the company has done such a fantastic job by branding their business simply by maintaining their color scheme that, by simply looking at the underbelly of the plane from thousands of feet below, I could identify the fact that this was, indeed, a Southwest plane. Two very simple identifiers: airplane, color scheme, and I knew what it meant.
The thought was kind of striking... it made me wonder if I could choose two things about myself that would brand me for life, what would they be?
What might they be for you?
Labels: advertising, business, marketing, tip o' the day
Wednesday, May 28, 2008
• Busy Day
I had a ridiculously busy day today, working on research for Joel Postman, figuring out where I'm going to be over the next few weeks, and prepping for an interview with a company I would really like to work for in the future.
Then, I spent the rest of the day working on a project for a friend who wants to start a blog for his company. Given the wide array of information he is trying to get out via social media, we had to come up with a comparison tool to present to the big guns at his firm. Lee Odden at TopRank® posted a great article on his blog to help marketers compare marketing tools, including these two lists:
Direct Marketing:
• Develop top level messaging
• Research and build an email list
• Acquire snail mail lists and segment
• Create and implement a series of email offers to the list with landing pages
• Create and implement a series of direct mail pieces
• Setup and run PPC campaign(s) with landing pages
• Craft story and press releases
• Research publications for planned stories and journalists covering the topic
• Distribute optimized press releases via wire services
• Pitch story to industry and regional publications, editors/journalists
• Leverage coverage from pitching as part of final email promotions
• Solicit feedback from those signing up and use as testimonials for subsequent promotions
Social Media Marketing:
• Monitor discussion on social communities and networks for key conversations, keywords and topics
• Identify top concerns relevant to what the company is promoting and develop messaging for solution
• Identify influentials in the social communities, bloggers and authorities - ask them their opinion
• Identify media types most often used with topics and communities - text, video, image, podcast as well platforms for communication: blog posts, comments, microblogging, status updates, social network notes, social news and bookmarking and as possible, direct messaging and IM
• Create messaging specific to media type and platform as way of sharing information about the offer
• Create content destinations that explain the offer and that also offer the opportunity to interact, share opinions and comments - blog posts, video, event pages on social networks (like a landing page, but focused on being informative and encouraging discussion, not salesey)
• Reach out to influentials on a one to one basis, recognizing them for sharing their opinion, explaining the offer and your goals - ask them to join in in spreading the good word. Explain what’s in it for them and what’s in it for the community.
• Monitor the communications that result in the most signups and provide feedback on progress
• Offer influential bloggers a “free pass” to blog the event or a preview of what’s being offered
• Recognize participation and contribution to reaching goals
• Continue to engage interested participants and communities
Right now, the company uses direct mail to reach clients and internal messaging to reach employees. By taking on a social media aspect to their marketing, there huge benefits and potential implications. The company made an attempt to publish webisodes talking about company policies, changed, new information, etc. but the point being social media is going into it full throttle and not holding back. It requires much more time and attention than standard direct marketing, which tends to use the "ready, fire, aim" method, instead. There's a level of involvement on the client's part that requires them to come back and, in some way, openly express themselves while learning about the information put forth by the social media. By involving the clients in this way, it gives them a level of responsibility to uphold, "I need to read and comment on this blog, or else they won't hear me," or "I need to make sure I respond to Jim from ABC Company's questions on ABC Company's social networking site, because they need to know how dissatisfied I am with their service." This manifests some pretty tough issues to consider, however... what if they don't read it? What if no one participates? Brand it. Engage your interested participants and communities. Make sure the information that is presented is relevant to the readers, that they are gaining something by participating.
When Southwest Airlines had to respond to violating FAA requirements regarding airline inspections of Boeing 737s, they responded by posting a blog entitled "We Take Safety Seriously". A wide variety of comments trickled down behind that post, ranging from "I don't believe you," to "I have faith in SWA-------More than any other airline - If you lack confidence STAY HOME !!" Debbie Weil at BlogWrite for CEOs questions whether or not this is the ideal way to broach the subject with consumers. Do consumers feel this is a valid way to break bad news, or should they follow traditional media outlets, such as press releases and conferences to address the issue.
Many, many considerations should be made when developing a blog for business. What information stays internal, what can be externalized to clients? What are the implications of each post? Are there legal implications to the message being sent to customers? Is using social media a financially viable option for your company (employing someone to take on this job is a full time extravagance that not every business can afford)? Even consider the social implications that an internal blog might have; use language that everyone understands. Avoid the assumption that everyone understands acronyms that your division uses on a regular basis. Don't make the mistake and jump right in, make the plan.
I have a busy few weeks ahead, Washington, DC, Portland(?), New York, Orlando and maybe a quick trip to the Caribbean just for fun. Right. Check in here for pretty pictures from my travels. With that, I leave you for waffles.
Then, I spent the rest of the day working on a project for a friend who wants to start a blog for his company. Given the wide array of information he is trying to get out via social media, we had to come up with a comparison tool to present to the big guns at his firm. Lee Odden at TopRank® posted a great article on his blog to help marketers compare marketing tools, including these two lists:
Direct Marketing:
• Develop top level messaging
• Research and build an email list
• Acquire snail mail lists and segment
• Create and implement a series of email offers to the list with landing pages
• Create and implement a series of direct mail pieces
• Setup and run PPC campaign(s) with landing pages
• Craft story and press releases
• Research publications for planned stories and journalists covering the topic
• Distribute optimized press releases via wire services
• Pitch story to industry and regional publications, editors/journalists
• Leverage coverage from pitching as part of final email promotions
• Solicit feedback from those signing up and use as testimonials for subsequent promotions
Social Media Marketing:
• Monitor discussion on social communities and networks for key conversations, keywords and topics
• Identify top concerns relevant to what the company is promoting and develop messaging for solution
• Identify influentials in the social communities, bloggers and authorities - ask them their opinion
• Identify media types most often used with topics and communities - text, video, image, podcast as well platforms for communication: blog posts, comments, microblogging, status updates, social network notes, social news and bookmarking and as possible, direct messaging and IM
• Create messaging specific to media type and platform as way of sharing information about the offer
• Create content destinations that explain the offer and that also offer the opportunity to interact, share opinions and comments - blog posts, video, event pages on social networks (like a landing page, but focused on being informative and encouraging discussion, not salesey)
• Reach out to influentials on a one to one basis, recognizing them for sharing their opinion, explaining the offer and your goals - ask them to join in in spreading the good word. Explain what’s in it for them and what’s in it for the community.
• Monitor the communications that result in the most signups and provide feedback on progress
• Offer influential bloggers a “free pass” to blog the event or a preview of what’s being offered
• Recognize participation and contribution to reaching goals
• Continue to engage interested participants and communities
Right now, the company uses direct mail to reach clients and internal messaging to reach employees. By taking on a social media aspect to their marketing, there huge benefits and potential implications. The company made an attempt to publish webisodes talking about company policies, changed, new information, etc. but the point being social media is going into it full throttle and not holding back. It requires much more time and attention than standard direct marketing, which tends to use the "ready, fire, aim" method, instead. There's a level of involvement on the client's part that requires them to come back and, in some way, openly express themselves while learning about the information put forth by the social media. By involving the clients in this way, it gives them a level of responsibility to uphold, "I need to read and comment on this blog, or else they won't hear me," or "I need to make sure I respond to Jim from ABC Company's questions on ABC Company's social networking site, because they need to know how dissatisfied I am with their service." This manifests some pretty tough issues to consider, however... what if they don't read it? What if no one participates? Brand it. Engage your interested participants and communities. Make sure the information that is presented is relevant to the readers, that they are gaining something by participating.
When Southwest Airlines had to respond to violating FAA requirements regarding airline inspections of Boeing 737s, they responded by posting a blog entitled "We Take Safety Seriously". A wide variety of comments trickled down behind that post, ranging from "I don't believe you," to "I have faith in SWA-------More than any other airline - If you lack confidence STAY HOME !!" Debbie Weil at BlogWrite for CEOs questions whether or not this is the ideal way to broach the subject with consumers. Do consumers feel this is a valid way to break bad news, or should they follow traditional media outlets, such as press releases and conferences to address the issue.
Many, many considerations should be made when developing a blog for business. What information stays internal, what can be externalized to clients? What are the implications of each post? Are there legal implications to the message being sent to customers? Is using social media a financially viable option for your company (employing someone to take on this job is a full time extravagance that not every business can afford)? Even consider the social implications that an internal blog might have; use language that everyone understands. Avoid the assumption that everyone understands acronyms that your division uses on a regular basis. Don't make the mistake and jump right in, make the plan.
I have a busy few weeks ahead, Washington, DC, Portland(?), New York, Orlando and maybe a quick trip to the Caribbean just for fun. Right. Check in here for pretty pictures from my travels. With that, I leave you for waffles.
Labels: advertising, blogs, business, change, complaints, confidence, confusion, customer service, development, jobs, marketing, tip o' the day, waffles, websites
Tuesday, May 27, 2008
• High Class Burgers
I made this tonight.... they were grand. The best part of the whole thing? I think prep time was maybe... 15 minutes. I know it says 30, but I made the remoulade as the burgers were cooking. Awesome.
Beef-and-Lamb Burgers with Cheddar and Caper Remoulade
TOTAL TIME: 30 MIN
SERVES: 4
"Pairing Note: The lamb in this juicy burger adds a complex flavor, but the tangy remoulade created a pairing conundrum for Marnie Old. Her original choice, a Chilean Cabernet, overpowered the burger and the remoulade. So she swapped in a 2006 Viña Cobos El Felino Malbec, which “pulls out the lamb’s great flavors,” she said. Sam Calagione’s selection, Brooklyn Brewery Brown Ale, was even more successful. Made from roasted malt, it has deep caramel and coffee flavors “that are great with the charred burger,” Sam said. Marnie agreed. “Plus the carbonation is really refreshing here,” she said."
INGREDIENTS
4 cornichons, coarsely chopped (aka gherkins if you can't find cornichons)
3 tablespoons parsley leaves, coarsely chopped
2 teaspoons drained capers
1 garlic clove I'd use two next time
1/2 cup mayonnaise Considering using plain yogurt next time instead)
1 tablespoon whole-grain mustard I'd use two tbsp next time
3/4 pound ground beef, preferably 80 percent lean
1/2 pound ground lamb
Kosher salt and freshly ground black pepper
4 English muffins, split
4 thin slices of aged cheddar, preferably farmhouse
Tomato slices and thinly sliced English cucumber, for garnish (optional)
DIRECTIONS
Light a grill. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.
In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation in the center of each one with your thumb. Season the burgers with salt and pepper.
Grill the English muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.
Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted English muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.
MAKE AHEAD? The caper remoulade can be refrigerated in an airtight container for up to 3 days.
WINE A Malbec, such as the 2006 Viña Cobos El Felino. Or, a beer with deep roasted malt flavors: Brooklyn Brewery Brown Ale.
Yayyyyy Brooklyn Brown! Way to make it into Food&Wine mag, cheers to you.
Labels: brooklyn brown, recipes, snack foods
Monday, May 26, 2008
• 310
Tonight, I had dinner at 310 Park South, a classy restaurant and bar on Park Ave. in Orlando. To be completely honest, I had been here before for a Gators game, beer and bar food, and had about the same expectations for dinner tonight. Wrong, oh-wrong I was.
My appetizer was a glass of Shiraz/Pinotage/Merlot/Cabernet “Blueish Black” Post House (South Africa). Glorious flavors that ranged from berries to chocolate, it was a waterfall of flavors. I loved it. My date had a glass of Cabernet/Shiraz/Merlot/Cabernet Franc “Clancy’s” Peter Lehmann (Aust.), which was a little more rich, solo-toned and good to drink with red, red meats.
Dinner was ordered... I mistakenly ordered a Cobb salad (okay, it wasn't a mistake, it was hot, I wanted something light). There was nothing wrong with the salad, it just wasn't as good as the 310 Smoked Salmon Pappardelle my date ordered. "Our house smoked salmon filet served over fresh pappardelle pasta tossed with a spicy red pepper white wine cream sauce." That it was. The pasta was quite possibly the best I've had in a restaurant, fresh, soft and buttery, a perfect complement to the spicy seasoning in the cream sauce and on the salmon.
I didn't have any intention of ordering dessert, but how could I resist when the waiter brought out a tray of goodies including fresh pistachio gelato and chocolate mousse.
I ordered myself a cup of tea (a tasty chai tea) and the chocolate mousse. My date ordered the pistachio gelato. Given that the waiter wasn't aware that chai usually comes with cream and sugar, I decided to take a risk and toss some pistachio gelato into my chai. You wouldn't have thought the flavors would combine, but they were fantastic. The chocolate mousse and fresh fruit [blueberries, blackberries, raspberries] came served in a chocolate cup, served with a tri-fold of glorious sauces - green apple, a light coconut cream, and chocolate. I haven't said this in a long time, but I think I may have found my new favorite dessert. I wouldn't even let the waiter take my plate until I had gotten every ounce of the sauces off of the plate... really, that good! Next time I go to indulge, I'll make sure to take a picture.
Cheers to good eats!
My appetizer was a glass of Shiraz/Pinotage/Merlot/Cabernet “Blueish Black” Post House (South Africa). Glorious flavors that ranged from berries to chocolate, it was a waterfall of flavors. I loved it. My date had a glass of Cabernet/Shiraz/Merlot/Cabernet Franc “Clancy’s” Peter Lehmann (Aust.), which was a little more rich, solo-toned and good to drink with red, red meats.
Dinner was ordered... I mistakenly ordered a Cobb salad (okay, it wasn't a mistake, it was hot, I wanted something light). There was nothing wrong with the salad, it just wasn't as good as the 310 Smoked Salmon Pappardelle my date ordered. "Our house smoked salmon filet served over fresh pappardelle pasta tossed with a spicy red pepper white wine cream sauce." That it was. The pasta was quite possibly the best I've had in a restaurant, fresh, soft and buttery, a perfect complement to the spicy seasoning in the cream sauce and on the salmon.
I didn't have any intention of ordering dessert, but how could I resist when the waiter brought out a tray of goodies including fresh pistachio gelato and chocolate mousse.
I ordered myself a cup of tea (a tasty chai tea) and the chocolate mousse. My date ordered the pistachio gelato. Given that the waiter wasn't aware that chai usually comes with cream and sugar, I decided to take a risk and toss some pistachio gelato into my chai. You wouldn't have thought the flavors would combine, but they were fantastic. The chocolate mousse and fresh fruit [blueberries, blackberries, raspberries] came served in a chocolate cup, served with a tri-fold of glorious sauces - green apple, a light coconut cream, and chocolate. I haven't said this in a long time, but I think I may have found my new favorite dessert. I wouldn't even let the waiter take my plate until I had gotten every ounce of the sauces off of the plate... really, that good! Next time I go to indulge, I'll make sure to take a picture.
Cheers to good eats!
Labels: restaurants, snack foods, weekend
Sunday, May 25, 2008
• Wondering if this is true for me
"I'd rather regret the things I have done
than the things that I haven't."
-Lucille Ball
Labels: change, quotes, tip o' the day, useless blog
Friday, May 23, 2008
• The importance of...
The importance of making moves.
Most people spend their whole lives reacting to what is happening around them.
You see the problems, you hear the rants, you feel your emotions well up and you react.
No more reacting. Now is the time to make moves. Stop reacting. You are the one with all the control, within yourself, to make the moves to better the situation for everyone. Stop reacting.
Start making moves.
Most people spend their whole lives reacting to what is happening around them.
You see the problems, you hear the rants, you feel your emotions well up and you react.
No more reacting. Now is the time to make moves. Stop reacting. You are the one with all the control, within yourself, to make the moves to better the situation for everyone. Stop reacting.
Start making moves.
Labels: change
Thursday, May 22, 2008
• None shall be squared
None shall be squared
some shall be curved, round about the edges
some shall be elongated,
reach for the stars above treetops
some shall lay on flower petals
some shall sleep, leaning against a window in a car
some shall weep, swim inside their small pools and leave them behind on the pillow for someone else to clean
some shall take on a gelatinous form, oozing through your fingers
some shall be built in pyramids
some shall sit in chairs
some shall wander aimlessly
but none
not a one
shall be squared
Inspired by megfowler and her blog entitled, "None shall be spared".
some shall be curved, round about the edges
some shall be elongated,
reach for the stars above treetops
some shall lay on flower petals
some shall sleep, leaning against a window in a car
some shall weep, swim inside their small pools and leave them behind on the pillow for someone else to clean
some shall take on a gelatinous form, oozing through your fingers
some shall be built in pyramids
some shall sit in chairs
some shall wander aimlessly
but none
not a one
shall be squared
Inspired by megfowler and her blog entitled, "None shall be spared".
Labels: useless blog
• Blog across the nation?
Given my present circumstances, I have begun considering some really crazy options.
1. Joining the Peace Corps
2. Taking a bike and blogging across the nation
3. Selling my body to science (?)
I know, I know that's not a lot of crazy stuff, but... okay, the first two options, I have seriously considered. More recently, blogging across the nation. Find other prominent bloggers and meet up with them along the way, interview them, make them dinner, beg them to crash on their couch [yah, I'm just not a 'tent' kind of girl], but be crazy enough to bike my way from Florida to Washington. Think anyone would sponsor me?
My chubby ass can't sit on this couch any longer.
1. Joining the Peace Corps
2. Taking a bike and blogging across the nation
3. Selling my body to science (?)
I know, I know that's not a lot of crazy stuff, but... okay, the first two options, I have seriously considered. More recently, blogging across the nation. Find other prominent bloggers and meet up with them along the way, interview them, make them dinner, beg them to crash on their couch [yah, I'm just not a 'tent' kind of girl], but be crazy enough to bike my way from Florida to Washington. Think anyone would sponsor me?
My chubby ass can't sit on this couch any longer.
Labels: blogs, boredom, business, entrepreneur, jobs, state of unemployment
• I only fly one way
New trend in my life? Flying one-way, everywhere. I think it has something to do with the fact that I've stopped caring about where I end up and that I'll find something to do no matter where I go... so, here we go. Not sure where I'm headed next, but I have to decide tonight... preferably, somewhere that will let me work for a few days.
Labels: scary, travel, useless blog
Tuesday, May 20, 2008
• Just curious...
Curious to know what you think.
Do you think, with all the controversy around terrorism and the hype behind negatively targeting specific groups of people, that Paula Abdul [of Syrian descent] could reach the same height in her music career today [if she was just starting out] as she did back in the late 80s, early 90s?
Just wondering...
Do you think, with all the controversy around terrorism and the hype behind negatively targeting specific groups of people, that Paula Abdul [of Syrian descent] could reach the same height in her music career today [if she was just starting out] as she did back in the late 80s, early 90s?
Just wondering...
Labels: business, change, ethics, music, useless blog
• Deliciousness
Tonight I created this recipe:
1 lb fresh yellowtail tuna steak
Juice of two [Murcott] honey tangerines
1 TBSP brown sugar
1/4 c water
2-3 TBSP rice vinegar
2-3 tsp red chili pepper
1/2 tsp garlic powder
1 TBSP sugar
1/4 - 1/2 tsp kosher salt
ground pepper to taste
1/2 tsp dijon mustard
1 TBSP dark sesame oil
1 TBSP canola oil
3 Cuban L peppers, sliced
6-8 porcini mushrooms, sliced
1 green tomato, thinly sliced
1 TBSP sesame seeds
Simmer tangerine juice and brown sugar until slightly syrupy. Marinate tuna in this mixture for 15-20 minutes before cooking.
Combine water, rice vinegar, red chili pepper, garlic powder, sugar, kosher salt, ground pepper in large skillet over medium to high heat. Stir regularly until slightly syrupy and about 1/4 of water/vinegar mixture has cooked off. Combine dijon mustard, sesame oil and canola oil and add to mixture in skillet. Allow this mixture to simmer for about 3 minutes before adding tuna, saving tangerine/brown sugar mixture to baste tuna as it is cooking. Add Cuban L peppers and porcini mushrooms to skillet. Add tuna to skillet [medium heat], placing a thin layer of green tomato on top of tuna, turning tuna after 5 minutes. Add layer of tomato of other side of tuna and cook tuna on medium heat for another 5 minutes [cooks to medium, cool pink center]. Spread a fine layer of sesame seeds on top of tuna before serving.
[1/2 lb of Pappardelle's Basil Tangerine fettucine and edamame tossed with kosher salt & sesame oil and made a great side, in addition to a side of crushed pineapple.]
If you try this recipe out, be sure to tell me how it turns out for you!
Bon appetit!
1 lb fresh yellowtail tuna steak
Juice of two [Murcott] honey tangerines
1 TBSP brown sugar
1/4 c water
2-3 TBSP rice vinegar
2-3 tsp red chili pepper
1/2 tsp garlic powder
1 TBSP sugar
1/4 - 1/2 tsp kosher salt
ground pepper to taste
1/2 tsp dijon mustard
1 TBSP dark sesame oil
1 TBSP canola oil
3 Cuban L peppers, sliced
6-8 porcini mushrooms, sliced
1 green tomato, thinly sliced
1 TBSP sesame seeds
Simmer tangerine juice and brown sugar until slightly syrupy. Marinate tuna in this mixture for 15-20 minutes before cooking.
Combine water, rice vinegar, red chili pepper, garlic powder, sugar, kosher salt, ground pepper in large skillet over medium to high heat. Stir regularly until slightly syrupy and about 1/4 of water/vinegar mixture has cooked off. Combine dijon mustard, sesame oil and canola oil and add to mixture in skillet. Allow this mixture to simmer for about 3 minutes before adding tuna, saving tangerine/brown sugar mixture to baste tuna as it is cooking. Add Cuban L peppers and porcini mushrooms to skillet. Add tuna to skillet [medium heat], placing a thin layer of green tomato on top of tuna, turning tuna after 5 minutes. Add layer of tomato of other side of tuna and cook tuna on medium heat for another 5 minutes [cooks to medium, cool pink center]. Spread a fine layer of sesame seeds on top of tuna before serving.
[1/2 lb of Pappardelle's Basil Tangerine fettucine and edamame tossed with kosher salt & sesame oil and made a great side, in addition to a side of crushed pineapple.]
If you try this recipe out, be sure to tell me how it turns out for you!
Bon appetit!
Labels: recipes, review, snack foods, useless blog
Monday, May 19, 2008
• Harmoni, the FMF and Cypress Gardens
On Friday night, my sister, our friend Tammy and I went over to Harmoni for dinner and drinks. In short review, their cheese course [appetizer] was fantastic, brie, manchego and something else I can't remember, but all three were phenomenal. Served with a tiny bit of sliced fruit, a raspberry puree (with the brie), and candied walnuts, this plate was the best part of the night. We ordered a bottle of the Hahn Meritage, always a good go-to wine on a night that you just want to enjoy a damn good bottle of wine. For dinner, I ordered a grilled salmon with pasta... somehow expecting a flavorful, fanciful meal. Everything else had gone well so far, but the meal itself was disappointing. It had a lot of fire and almost no flavor. The fish was vaguely fishy, shadowed by a lot of heat. Overall, a disappointment. I did, however, get to grab a bite of my sister's hamburger, which far out-shined the salmon plate. Cheers to good wine; it saves the day!
Saturday, I went over to the Florida Music Fesitval. I went to explore the bands, the connections, the people, the groupies, the industry panels. The bands? To be honest, they were great. I saw several and each and every one of them actually had an ounce of talent or more. It was great to see young kids doing so well, promoting themselves, pressing their own CDs, their own t-shirts. Makes me proud! [gag] On the other hand, the industry panels were thoroughly disappointing. I've been in this industry long enough to know that it takes a long time to get anywhere... you don't get paid... and you have to put up with a lot of shit. To be completely honest, they didn't have any other insight to offer. I felt bad for these kids; it's a farce to say that an internship will be your way into a job. It's a farce to say that it can still happen for you several years after you're out of college. There's nasty business in the music industry and while, no I don't think you should tell that to the kids, be honest. Tell the how you got there, what you did, how you started your own label, how you got into production, how you got into booking. These are things kids don't know. How do you approach industry pros who have your future in their hands? I think those are the questions I'd like kids to ask.
Sunday, the fam and I took a stroll down to Cypress Gardens. In its heyday, I'm sure it was a thriving and bustling amusement and theme park. To be honest, it was actually a pretty decent place. We got in for free with some passes from the Ginn Open and took a stroll around. The place was moderately busy, nothing like Disney on a spring day, and looked like it was in decent condition. On a sad note, many of the areas were closed down, closed early, had few employees working... the place didn't look dilapidated in any way, so it somewhat came as a surprise that so many areas of the park were closed down. We watched the waterski performance (lame), wandered around the Topiary Garden (awesome, if you ask me), the Botanical Gardens (lovely, but a lot of very strange dead ends to their pathways), headed for the Aviary only to discover it was closed... the Nature area was closed... We gave up after that and left the park. Sad, I think. It surely was something before Disney came and invaded its space.
Bizzy, bizzy weekend. I had a good time, took a break from some of the work I've been doing and had a good time. My father accepted a position in Washington, D.C. so it was great to get a chance to spend some quality time with my 'rents before they left town. I'm sure it will be a busy week of helping them pack up... [jealous].
I'll get out of here soon. [I hope.]
Saturday, I went over to the Florida Music Fesitval. I went to explore the bands, the connections, the people, the groupies, the industry panels. The bands? To be honest, they were great. I saw several and each and every one of them actually had an ounce of talent or more. It was great to see young kids doing so well, promoting themselves, pressing their own CDs, their own t-shirts. Makes me proud! [gag] On the other hand, the industry panels were thoroughly disappointing. I've been in this industry long enough to know that it takes a long time to get anywhere... you don't get paid... and you have to put up with a lot of shit. To be completely honest, they didn't have any other insight to offer. I felt bad for these kids; it's a farce to say that an internship will be your way into a job. It's a farce to say that it can still happen for you several years after you're out of college. There's nasty business in the music industry and while, no I don't think you should tell that to the kids, be honest. Tell the how you got there, what you did, how you started your own label, how you got into production, how you got into booking. These are things kids don't know. How do you approach industry pros who have your future in their hands? I think those are the questions I'd like kids to ask.
Sunday, the fam and I took a stroll down to Cypress Gardens. In its heyday, I'm sure it was a thriving and bustling amusement and theme park. To be honest, it was actually a pretty decent place. We got in for free with some passes from the Ginn Open and took a stroll around. The place was moderately busy, nothing like Disney on a spring day, and looked like it was in decent condition. On a sad note, many of the areas were closed down, closed early, had few employees working... the place didn't look dilapidated in any way, so it somewhat came as a surprise that so many areas of the park were closed down. We watched the waterski performance (lame), wandered around the Topiary Garden (awesome, if you ask me), the Botanical Gardens (lovely, but a lot of very strange dead ends to their pathways), headed for the Aviary only to discover it was closed... the Nature area was closed... We gave up after that and left the park. Sad, I think. It surely was something before Disney came and invaded its space.
Bizzy, bizzy weekend. I had a good time, took a break from some of the work I've been doing and had a good time. My father accepted a position in Washington, D.C. so it was great to get a chance to spend some quality time with my 'rents before they left town. I'm sure it will be a busy week of helping them pack up... [jealous].
I'll get out of here soon. [I hope.]
Labels: business, change, cheese, complaints, economy, family, recession, review, weekend
• Makeover
Yah, show some love for the hot new makeover my blog just got.
Just goes to show that even a lazy bastard like me can get something done... eventually...
Just goes to show that even a lazy bastard like me can get something done... eventually...
Labels: useless blog
Sunday, May 18, 2008
• Questionable Stuff
I went to a second interview on Friday afternoon with a company... I wouldn't mind working for, honestly. They're a younger company with only about 8-10 employees who are doing very well, but they have some questionable issues that I'm not sure how to address at this point. I'm interviewing with the owner of the company and his director of operations... who is... 25? Maybe?
First of all, they aren't sure what to do with me. They want me to establish their marketing area in some capacity, but are hoping to have another guy who used to work for a competitor come in and direct that area. They kind of expect me to come in, learn about the company and then develop some marketing strategy. Great.
Secondly, the first thing they asked me to do in this role is "damage control with the distributors".
Oh, goodness.
"Sure, I can do that. No problem."
ADD kicks in, this guy spins around a million different directions, pauses, looks at me and asks, "Is there anything else? We should talk salary, shouldn't we?"
I pause, trying to gather my thoughts after his tirade of oral spewing about virtually nothing. I think to myself, I have to learn something about this company. I ask a few questions that give me a better idea what they earn annually, what their production costs are, etc. Estimated profit will be somewhere around $12M for 2008. Losses are around 2/3 that...
Sure.
He then hightails into salary-speak, saying, "You said you were looking for $40,000-$50,000? Yah, I'm not sure, you know, I'm not very comfortable putting you into a managerial position because you're kind of young-ish and right out of school, so how about we look at $40,000... or just under that to start you out."
There are so many things wrong with these statements that I can't even begin to fathom how to respond. I'm not right out of school. I worked for 5 years and finished my master's while I was working full time. I was making significantly more money in my previous job and expected a bit of a pay cut because of the difference in the cost of living from one state to another, and in actuality, I was a manager in my last position. I was the one planning work-flow, managing other employees, hiring and training new employees, supervising an entire area. Secondly, those things are illegal to say in an interview. Not just that, but the fact that those things came in direct correlation to what position he would want to put me into and how much he would like to pay me to do that job.
I've spent the entire weekend trying to decide how to respond to this. I feel that by taking the job, no questions asked, would put me in a position that would allow him to push me around because he thinks he can get away with this from day one. That's not okay with me. I don't want to come off as threatening in any way because then I'll still be SOL with no job in sight. I can do this job, do it well, and probably exceed his expectations in less than a month, but how do I let him know that these actions are not kosher in the business world? How do I say that this kind of attitude may have burnt the distributors, thus the need for "damage control"? Obviously it isn't easy to approach these things with someone who hasn't hired you yet, but how can I do this carefully after accepting the job? How can I get paid what I deserve? How can I make him feel like I'm help, assisting him to grow this business without pushing boundaries?
I'm so not cut out for this. My attitude is to push, push, push... which is really why I should run my own business... and stay there.
Any suggestions are welcomed and helpful. :) Cheers to a happy Sunday.
First of all, they aren't sure what to do with me. They want me to establish their marketing area in some capacity, but are hoping to have another guy who used to work for a competitor come in and direct that area. They kind of expect me to come in, learn about the company and then develop some marketing strategy. Great.
Secondly, the first thing they asked me to do in this role is "damage control with the distributors".
Oh, goodness.
"Sure, I can do that. No problem."
ADD kicks in, this guy spins around a million different directions, pauses, looks at me and asks, "Is there anything else? We should talk salary, shouldn't we?"
I pause, trying to gather my thoughts after his tirade of oral spewing about virtually nothing. I think to myself, I have to learn something about this company. I ask a few questions that give me a better idea what they earn annually, what their production costs are, etc. Estimated profit will be somewhere around $12M for 2008. Losses are around 2/3 that...
Sure.
He then hightails into salary-speak, saying, "You said you were looking for $40,000-$50,000? Yah, I'm not sure, you know, I'm not very comfortable putting you into a managerial position because you're kind of young-ish and right out of school, so how about we look at $40,000... or just under that to start you out."
There are so many things wrong with these statements that I can't even begin to fathom how to respond. I'm not right out of school. I worked for 5 years and finished my master's while I was working full time. I was making significantly more money in my previous job and expected a bit of a pay cut because of the difference in the cost of living from one state to another, and in actuality, I was a manager in my last position. I was the one planning work-flow, managing other employees, hiring and training new employees, supervising an entire area. Secondly, those things are illegal to say in an interview. Not just that, but the fact that those things came in direct correlation to what position he would want to put me into and how much he would like to pay me to do that job.
I've spent the entire weekend trying to decide how to respond to this. I feel that by taking the job, no questions asked, would put me in a position that would allow him to push me around because he thinks he can get away with this from day one. That's not okay with me. I don't want to come off as threatening in any way because then I'll still be SOL with no job in sight. I can do this job, do it well, and probably exceed his expectations in less than a month, but how do I let him know that these actions are not kosher in the business world? How do I say that this kind of attitude may have burnt the distributors, thus the need for "damage control"? Obviously it isn't easy to approach these things with someone who hasn't hired you yet, but how can I do this carefully after accepting the job? How can I get paid what I deserve? How can I make him feel like I'm help, assisting him to grow this business without pushing boundaries?
I'm so not cut out for this. My attitude is to push, push, push... which is really why I should run my own business... and stay there.
Any suggestions are welcomed and helpful. :) Cheers to a happy Sunday.
Labels: advertising, business, change, complaints, confidence, confusion, development, interviewing, marketing, state of unemployment, training
Wednesday, May 14, 2008
• Things you may not know about me
1. I hate air conditioning.
2. I love waffles.
3. I gave up coffee for 8 years... fail [I was fine until I went into Dunkin Donuts again].
4. I have 'own my own business'. What the means, I'm still trying to figure out.
5. I am currently living with my sister for the first time in over 15 years. It's strange.
6. I spent 7 years bitching about how much I hated Boston, but would trade it in an instant for what I have now.
7. I really want to travel to Africa [again... Egypt barely counts].
8. I love cooking and am happy to cook for anyone willing to pay for ingredients. It is not a cheap hobby.
9. I am very sad when places I used to go to no longer exist and are replaced by something worthless.
10. I really, honestly like hardcore music [I know, it's weird].
11. When Twitter is broken, I blog a lot more.
2. I love waffles.
3. I gave up coffee for 8 years... fail [I was fine until I went into Dunkin Donuts again].
4. I have 'own my own business'. What the means, I'm still trying to figure out.
5. I am currently living with my sister for the first time in over 15 years. It's strange.
6. I spent 7 years bitching about how much I hated Boston, but would trade it in an instant for what I have now.
7. I really want to travel to Africa [again... Egypt barely counts].
8. I love cooking and am happy to cook for anyone willing to pay for ingredients. It is not a cheap hobby.
9. I am very sad when places I used to go to no longer exist and are replaced by something worthless.
10. I really, honestly like hardcore music [I know, it's weird].
11. When Twitter is broken, I blog a lot more.
Labels: lists, useless blog, waffles
• The Money Question
Admittedly, this is my weakness in interviews.
"What kind of salary are you looking for here?"
I gag, I stammer, I flub, I make a hot mess out of my flawless interview when it comes to this question. As a result, I had to go back again and re-review what an appropriate response is when asked this question. I went back to the Brazen Careerist's blog [Penelope Trunk] for a reminder:
The answer to the toughest interview question
There’s a lot of advice on this blog about how to interview: Tell good stories, ask good questions, be a closer. But here’s only one most important thing to remember: when it comes to discussing your potential salary, never give the number first.
The right answer to the question, “What’s your salary range?” is almost always some version of “I’m not telling you.”
The person who gives the first number sets the starting point. But if that’s you, you lose. If you request a salary higher than the range for the job, the interviewer will tell you you’re high, and you’ve just lost money. If you request a salary lower than the range, the interviewer will say nothing, and you’ve just lost money.
So you can only hurt yourself by giving the first number. You want the interviewer to tell you the range for the position, because then you can focus on getting to the high end of that range. But you can’t work to the high point if you don’t know it.
So if there are two good salary negotiators in the room, it will be a game to see who has to give the first number. Fortunately, the company cannot make you an offer without also offering a salary, so the cards are stacked in your favor, as long as you hold your ground.
So here’s a list of responses for all the ways the interviewer will ask you how much money you expect to make. The more times you can fend off the question, the less likely you will have to be the one to give the first number. This works, even if you don’t have the upper hand and you really need the job.
What salary range are you looking for?
“Let’s talk about the job requirements and expectations first, so I can get a sense of what you need.” That’s a soft answer to a soft way to ask the question.
What did you make at your last job?
“This position is not exactly the same as my last job. So let’s discuss what my responsibilities would be here and then determine a fair salary for this job.” It’s hard to argue with words like “fair” and “responsibilities”—you’re earning respect with this one.
What are you expecting to make in terms of salary?
“I am interested in finding a job that is a good fit for me. I’m sure whatever salary you’re paying is consistent with the rest of the market.” In other words, I respect myself and I want to think I can respect this company.
I need to know what salary you want in order to make you an offer. Can you tell me a range?
“I’d appreciate it if you could make me an offer based on whatever you have budgeted for this position and we can go from there.” This is a pretty direct response, so using words like “appreciate” focuses on drawing out the interviewer’s better qualities instead of her tougher side.
Why don’t you want to give your salary requirements?
“I think you have a good idea of what this position is worth to your company, and that’s important information for me to know.” Enough dancing–this is one last attempt to force you to give the number first. Hold your line here and you win.
You can see the pattern, right? If you think you sound obnoxious or obstinate by not answering the question, think of how he feels asking the question more than once. The interviewer is just trying to get a leg up on you in negotiations. If you give in, you look like a poor negotiator, and the interviewer is probably not looking for someone like that.
So stand your ground, and understand that the interviewer is being as insistent as you are. And it might encourage you to know that research shows that if you mirror the behavior of the interviewer, you are more likely to get the job. Sure, this usually applies to tone of voice, level of enthusiasm, and body language, but who’s to say it doesn’t apply to negotiation tactics, too? Try it. You could come away lots richer.
"What kind of salary are you looking for here?"
I gag, I stammer, I flub, I make a hot mess out of my flawless interview when it comes to this question. As a result, I had to go back again and re-review what an appropriate response is when asked this question. I went back to the Brazen Careerist's blog [Penelope Trunk] for a reminder:
The answer to the toughest interview question
There’s a lot of advice on this blog about how to interview: Tell good stories, ask good questions, be a closer. But here’s only one most important thing to remember: when it comes to discussing your potential salary, never give the number first.
The right answer to the question, “What’s your salary range?” is almost always some version of “I’m not telling you.”
The person who gives the first number sets the starting point. But if that’s you, you lose. If you request a salary higher than the range for the job, the interviewer will tell you you’re high, and you’ve just lost money. If you request a salary lower than the range, the interviewer will say nothing, and you’ve just lost money.
So you can only hurt yourself by giving the first number. You want the interviewer to tell you the range for the position, because then you can focus on getting to the high end of that range. But you can’t work to the high point if you don’t know it.
So if there are two good salary negotiators in the room, it will be a game to see who has to give the first number. Fortunately, the company cannot make you an offer without also offering a salary, so the cards are stacked in your favor, as long as you hold your ground.
So here’s a list of responses for all the ways the interviewer will ask you how much money you expect to make. The more times you can fend off the question, the less likely you will have to be the one to give the first number. This works, even if you don’t have the upper hand and you really need the job.
What salary range are you looking for?
“Let’s talk about the job requirements and expectations first, so I can get a sense of what you need.” That’s a soft answer to a soft way to ask the question.
What did you make at your last job?
“This position is not exactly the same as my last job. So let’s discuss what my responsibilities would be here and then determine a fair salary for this job.” It’s hard to argue with words like “fair” and “responsibilities”—you’re earning respect with this one.
What are you expecting to make in terms of salary?
“I am interested in finding a job that is a good fit for me. I’m sure whatever salary you’re paying is consistent with the rest of the market.” In other words, I respect myself and I want to think I can respect this company.
I need to know what salary you want in order to make you an offer. Can you tell me a range?
“I’d appreciate it if you could make me an offer based on whatever you have budgeted for this position and we can go from there.” This is a pretty direct response, so using words like “appreciate” focuses on drawing out the interviewer’s better qualities instead of her tougher side.
Why don’t you want to give your salary requirements?
“I think you have a good idea of what this position is worth to your company, and that’s important information for me to know.” Enough dancing–this is one last attempt to force you to give the number first. Hold your line here and you win.
You can see the pattern, right? If you think you sound obnoxious or obstinate by not answering the question, think of how he feels asking the question more than once. The interviewer is just trying to get a leg up on you in negotiations. If you give in, you look like a poor negotiator, and the interviewer is probably not looking for someone like that.
So stand your ground, and understand that the interviewer is being as insistent as you are. And it might encourage you to know that research shows that if you mirror the behavior of the interviewer, you are more likely to get the job. Sure, this usually applies to tone of voice, level of enthusiasm, and body language, but who’s to say it doesn’t apply to negotiation tactics, too? Try it. You could come away lots richer.
Labels: blogs, business, confidence, help me, interviewing, tip o' the day, websites
Tuesday, May 13, 2008
• Past lives
When something in life goes wrong, do you destroy all evidence of it? Do you tear it up, throw it away, rip it apart, destroy it in every manner possible, eeech, even delete it?!?!
I've recently discovered that I'm just not of that mindset. It's as if you're denying it ever happened, that there was a moment in your life (or many moments) that mistakes were made. It's as if you're denying the very existence of many things that make you who you are. I know that some things are painful, some memories are hard to take, but elimination of them in the physical sense probably means that it has made an indelible mark on your heart, a scar, a painful reminder every time the evidence crosses your path.
It's okay to embrace those things. To remind yourself that you are sorry, that other people are sorry, that mistakes have been made and it isn't anything new to human nature. More importantly, sometimes the reminder, physical or otherwise comes back around years later and you have to either run from it or embrace it when it stares you in the face. I wish that I, personally, had not made some of the selfish mistakes/decisions that I have in my life, that I could have refrained from hurting other people, the people who were closest to me, but for whatever reason, I couldn't and I'm sorry. I keep some physical reminders, actually... many. Everyone has the box in the back of the closet, in the basement, under the bed, hiding the evidence that someone may have loved you and then hurt you terribly. We hang on to things, we destroy things, we delete people from our lives and yet... how can we deny their existence in our lives? Can you? Would you?
Would you deny that someone in your life had ever been present? That they had had some kind of effect on your life and the person you have become?
Thank you to Rachael, for coming back around in my life. We made a lot of mistakes together and she still had the strength to come around and say that we could work it out as friends, almost 8 years later. You give me faith that even in my failures, I can hope that the foundation of my friendships might overcome the pain I have brought to many people in the past year.
I've recently discovered that I'm just not of that mindset. It's as if you're denying it ever happened, that there was a moment in your life (or many moments) that mistakes were made. It's as if you're denying the very existence of many things that make you who you are. I know that some things are painful, some memories are hard to take, but elimination of them in the physical sense probably means that it has made an indelible mark on your heart, a scar, a painful reminder every time the evidence crosses your path.
It's okay to embrace those things. To remind yourself that you are sorry, that other people are sorry, that mistakes have been made and it isn't anything new to human nature. More importantly, sometimes the reminder, physical or otherwise comes back around years later and you have to either run from it or embrace it when it stares you in the face. I wish that I, personally, had not made some of the selfish mistakes/decisions that I have in my life, that I could have refrained from hurting other people, the people who were closest to me, but for whatever reason, I couldn't and I'm sorry. I keep some physical reminders, actually... many. Everyone has the box in the back of the closet, in the basement, under the bed, hiding the evidence that someone may have loved you and then hurt you terribly. We hang on to things, we destroy things, we delete people from our lives and yet... how can we deny their existence in our lives? Can you? Would you?
Would you deny that someone in your life had ever been present? That they had had some kind of effect on your life and the person you have become?
Thank you to Rachael, for coming back around in my life. We made a lot of mistakes together and she still had the strength to come around and say that we could work it out as friends, almost 8 years later. You give me faith that even in my failures, I can hope that the foundation of my friendships might overcome the pain I have brought to many people in the past year.
Labels: friends
Thursday, May 8, 2008
• Quotable
"What lies
behind us and
what lies
before us are
small matters
compared to
what lies
within us."
-Ralph Waldo Emerson
Image swiped from Apartment Therapy
Labels: blogs, change, quotes, tip o' the day, useless blog, websites
Wednesday, May 7, 2008
• If you don't win the first time...
beat people with annoying emails until you do win.
Excellent.
Fantastical even.
Monday, I have interviews with Plum Pomidor and Fitch. I'm psyched. I'm trying to get at least three more set up before I go back to the city. Don't want to be stupid about things this time... not that I was last time, but you know. Push harder this time.
If I don't succeed, my friend Dennis suggested I work here.
I don't think I'll qualify. Boo.
Excellent.
Fantastical even.
Monday, I have interviews with Plum Pomidor and Fitch. I'm psyched. I'm trying to get at least three more set up before I go back to the city. Don't want to be stupid about things this time... not that I was last time, but you know. Push harder this time.
If I don't succeed, my friend Dennis suggested I work here.
I don't think I'll qualify. Boo.
Labels: business, confidence, interviewing, jobs, listings, websites
Tuesday, May 6, 2008
• Q's I need A's for...
Hallo,
Sometimes, I'm brilliant... but brilliance only comes with other people's input, so if you have any way to help me answer these questions, let me know.
1. What is the best way to get into a retail space at an airport?
2. What is the average size of a retail space at an airport (not a cart, but an actual restaurant or retail space)?
3. What is the average monthly cost for an airport retail lease?
4. Who do you contact regarding airport retail leasing?
5. How do you make light, fluffy waffles that everyone wants?
6. No, my business does not mix waffles and airports.
7. Is there a significant different in retail leases in an airport vs. off-site retail very close to an airport? Do you think there are benefits/drawbacks to each?
Thanks... if you have any time/brilliance/input. Cheers!
Sometimes, I'm brilliant... but brilliance only comes with other people's input, so if you have any way to help me answer these questions, let me know.
1. What is the best way to get into a retail space at an airport?
2. What is the average size of a retail space at an airport (not a cart, but an actual restaurant or retail space)?
3. What is the average monthly cost for an airport retail lease?
4. Who do you contact regarding airport retail leasing?
5. How do you make light, fluffy waffles that everyone wants?
6. No, my business does not mix waffles and airports.
7. Is there a significant different in retail leases in an airport vs. off-site retail very close to an airport? Do you think there are benefits/drawbacks to each?
Thanks... if you have any time/brilliance/input. Cheers!
Labels: business, customer service, development, help me, start-ups
Monday, May 5, 2008
• Hyper-sensitized
I have to apologize. For the few of you out there who read this blog, I'm sorry for not posting the past few days. I've been all over the place, making decisions about my business, trying to talk to investors, trying to decide who I want to develop my site, putting thoughts into words and every time I went to blog, I was just drawing a blank. Not cool. No one likes a blog slacker.
That in mind, I'm providing you with a really fantastic recipe, a dinner I threw together based on a recipe I found on Epicurious:
Chicken Pasta with Peach and Cucumber Salsa
3/4 lb - 1 lb Pappardelle's Cilantro-Lime Linguine
4 chicken breast halves
juice of one lime
salt & pepper
lemon juice for basting
Salsa:
2 cups diced, pitted peaches (I left the peels on, you can unpeel them if you like)
1 cup diced unpeeled English hothouse cucumber
3/4 cup diced red bell pepper
1/3 cup chopped fresh cilantro
2 TBSP fresh lime juice (I'm liberal with lime juice, it may have been a little more than that)
2 TBSP apricot preserves
1-2 tsp chopped canned *chipotle chiles
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, available in most Latin American sections of supermarkets
Prepare salsa about 1-2 hours ahead of time.
Chicken breasts should be rubbed with salt and pepper, marinate in lime juice for 10-15 minutes. Broil chicken until lightly browned - baste with lemon juice to keep chicken moist while broiling. (Check to make sure you're not going to kill anyone with your undercooked chicken.)
Once chicken is done, slice chicken and toss with freshly cooked pasta and salsa. Serve warm or cold.
Enjoy, you frothing-at-the-mouth-hungry bloggers. Cheers!
That in mind, I'm providing you with a really fantastic recipe, a dinner I threw together based on a recipe I found on Epicurious:
Chicken Pasta with Peach and Cucumber Salsa
3/4 lb - 1 lb Pappardelle's Cilantro-Lime Linguine
4 chicken breast halves
juice of one lime
salt & pepper
lemon juice for basting
Salsa:
2 cups diced, pitted peaches (I left the peels on, you can unpeel them if you like)
1 cup diced unpeeled English hothouse cucumber
3/4 cup diced red bell pepper
1/3 cup chopped fresh cilantro
2 TBSP fresh lime juice (I'm liberal with lime juice, it may have been a little more than that)
2 TBSP apricot preserves
1-2 tsp chopped canned *chipotle chiles
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, available in most Latin American sections of supermarkets
Prepare salsa about 1-2 hours ahead of time.
Chicken breasts should be rubbed with salt and pepper, marinate in lime juice for 10-15 minutes. Broil chicken until lightly browned - baste with lemon juice to keep chicken moist while broiling. (Check to make sure you're not going to kill anyone with your undercooked chicken.)
Once chicken is done, slice chicken and toss with freshly cooked pasta and salsa. Serve warm or cold.
Enjoy, you frothing-at-the-mouth-hungry bloggers. Cheers!
Labels: business, development, recipes, snack foods, websites
Thursday, May 1, 2008
• New Job
Huh.
Well, today I spent the day looking for jobs. Again. There are... a lot of jobs that popped up this week. Unfortunately, I'm really not qualified for the majority of them. I'm learning... trying to figure out how to get s'more skills that I need so I'm not an epic failure.
I decided that I'd go ahead and put myself out there on Twitter to see if anyone had some work they needed done and, by god, jpostman was on me like a... well, let's just say he had a project he needed done asap.
Well, damn, it's that easy? Huh. Okay.
So I'm now out to promote myself as a virtual assistant. Why the hell not. Let's just say that I now offer my services of doing anything that involves web research, travel arrangements, scheduling, whatever you need, for a small fee. I'll post my resume online soon... check back for updates.
I will also work for waffles.
Well, today I spent the day looking for jobs. Again. There are... a lot of jobs that popped up this week. Unfortunately, I'm really not qualified for the majority of them. I'm learning... trying to figure out how to get s'more skills that I need so I'm not an epic failure.
I decided that I'd go ahead and put myself out there on Twitter to see if anyone had some work they needed done and, by god, jpostman was on me like a... well, let's just say he had a project he needed done asap.
Well, damn, it's that easy? Huh. Okay.
So I'm now out to promote myself as a virtual assistant. Why the hell not. Let's just say that I now offer my services of doing anything that involves web research, travel arrangements, scheduling, whatever you need, for a small fee. I'll post my resume online soon... check back for updates.
I will also work for waffles.
Labels: advertising, jobs, listings, state of unemployment, waffles
Etc
