I worked for a busy Fortune 500 corporation from the age of 24 to 40something. I rarely looked up from my desk from 7AM-10PM that the job and promotions demanded. But on the weekends I turned into the outdoor adventuressI wanted to be in high school. Why did I not pursue this path full time? 'Cause of the money honey. There was NO money in adventuring in those days. You took a vow of poverty and that was that.
Well I like to inhabit nice, clean places and wanted to own a home of my own. So off to work I went on Monday mornings, tired, exhausted from the all-night driving when coming back from a high energy weekend in some distant California outpost. I kayaked, skied, climbed, backpacked every weekend and had a blast.
During the week, I ate lunch at my desk and plotted with my travel agent adventure buddy where to go next. I wished I had had the internet then to keep me company. I could have viewed all manner of places with out leaving my desk and reduce my stress. Check this link out and you'll know what I mean.
http://bit.ly/cWUI72
Happy Lunchtime Dreaming!
Thursday, March 25, 2010
Tuesday, March 16, 2010
The Brand Within, By Daymond John, Shark Tank Investor
Sarah Shaw of Entreprenette interviewed billionaire Daymond John on the secrets of his success. He is known for the creation of the FUBU clothing line and one of the investors on 'Shark Tank.' It is a riveting, powerful 30 minutes of direct, honest answers about starting up companies, investing and continuing the success from company to company. Sarah Shaw is a member of my mastermind group and one very smart seasoned entrepreneur. Take a moment to listen to this interview as I think you will find the lessons useful to your enterprise.
http://bit.ly/cH6xK2
Enjoy!
http://bit.ly/cH6xK2
Enjoy!
Wednesday, March 10, 2010
The Ugly
We all have clients. We love our 'good' clients, we work hard with our 'bad' clients. But no matter what we do, we can never seem to make the 'ugly' happy! They are impossible to coach, yell back or are unreachable or nasty on the phone when we do reach them. I define the ugly as non-paying, unreasonably demanding and rude.
I like to categorize my clients so I know what to expect each time I speak with them. I made a vow, when I started Innerwealth Communications that I would jettison those that are out to make my life miserable. I always assess the 'why' of the ugly - did I miss something, is there an issue they are not sharing with me, cannot vocalize their dissatisfaction, etc. Once I have determined I have done everything for them I can do and it's still not good enough, I do not hesitate to FIRE them quickly. It frees up my time to find a 'good' client.
How you deal with your 'ugly' clients? Comments welcome!
I like to categorize my clients so I know what to expect each time I speak with them. I made a vow, when I started Innerwealth Communications that I would jettison those that are out to make my life miserable. I always assess the 'why' of the ugly - did I miss something, is there an issue they are not sharing with me, cannot vocalize their dissatisfaction, etc. Once I have determined I have done everything for them I can do and it's still not good enough, I do not hesitate to FIRE them quickly. It frees up my time to find a 'good' client.
How you deal with your 'ugly' clients? Comments welcome!
Monday, March 8, 2010
Carnitas Sabrosas in Los Angeles
Carnitas in Los Angeles
As a child in Mexico City I was served every style of Mexican food cooked in our kitchen: empanadas, pollo, carne asada, rice, beans, plantains, etc. But NOTHING and I mean NOTHING compared to the taste of fresh tortillas from the tortilla factory around the corner from our apartment. Our criada would carry a cloth-covered basket and a small black coin purse, grab my hand (I was only 5) and take me to the corner tortilla factory. While we stood in line I would watch in wonder as the tortillas were placed on a conveyor belt after being 'slapped' by the strong hands of the 'fabricantes.' The belt would carry flat, wet tortillas up towards a hole near the ceiling, disappear behind a wall, through the stove and then back down towards us, hot, puffy and delicious. It was magic!
Our criada would take 2 out of our basket and have the local food cart fill each with carnitas. One bite into the tortilla and I was transported to heaven. This is the experience I look for every time I enter a Mexican food joint in Los Angeles and give their carnitas a try.
Here are two of my favorites:
Poquito Mas - Sherman Oaks - Dos Sabrosa Estrellas
I often skip lunch just so I can bee bop down to Poquito Mas in Sherman Oaks, order to go and eat on the way to picking up Daughter#2 at school. When she gets in she can smell the wonderful smell and says, "Hey, where is my burrito?" I hand one over to her and she smiles in extreme pleasure. Puts her in a good mood the rest of the day.
Hot fresh Mexican/American food is their pervue and they cook it up fresh everyday. The carnitas are tender, well-cooked and not too greasy. SABROSA is the word I use as they are not mixed with lots of salsa or other some such cover up sauce. Several all over LA.
La Luz Del Dia - Olvera Street - Tres Sabrosa Estrellas
My mother loved Mexico with all her heart and when not traveling through the country, she would trek down to Olvera Street, with us in tow, for a bit of authentic Mexican food. After trying all the various restaurants on the street she declared "La Luz Del Diaz" the best. The atmosphere was 'very public Mexican marketplace' and the food home cooked.
It became a habit that we would go there every Sunday night. We had the place to ourselves, the owner would flirt with my mother and we would gobble up the extra portions he served us along with the best rice, beans and guacamole going. We would leave the place beyond full and drop into a deep sleep on the drive home.
A recent trip to Olvera Street showed me the the place nor the food has changed. The carnitas are still the juciest, cooked slow overnight. They are so tender that the women behind the glass counter serve them up by hand as a fork makes them fall apart - as carnitas should be. The tortillas are thick and warm and puffed up as in Mexico. TRIPLE SABROSA is the rating on these puppies. Ordered with or without beans, rice, salsa and guacamole.
As a child in Mexico City I was served every style of Mexican food cooked in our kitchen: empanadas, pollo, carne asada, rice, beans, plantains, etc. But NOTHING and I mean NOTHING compared to the taste of fresh tortillas from the tortilla factory around the corner from our apartment. Our criada would carry a cloth-covered basket and a small black coin purse, grab my hand (I was only 5) and take me to the corner tortilla factory. While we stood in line I would watch in wonder as the tortillas were placed on a conveyor belt after being 'slapped' by the strong hands of the 'fabricantes.' The belt would carry flat, wet tortillas up towards a hole near the ceiling, disappear behind a wall, through the stove and then back down towards us, hot, puffy and delicious. It was magic!
Our criada would take 2 out of our basket and have the local food cart fill each with carnitas. One bite into the tortilla and I was transported to heaven. This is the experience I look for every time I enter a Mexican food joint in Los Angeles and give their carnitas a try.
Here are two of my favorites:
Poquito Mas - Sherman Oaks - Dos Sabrosa Estrellas
I often skip lunch just so I can bee bop down to Poquito Mas in Sherman Oaks, order to go and eat on the way to picking up Daughter#2 at school. When she gets in she can smell the wonderful smell and says, "Hey, where is my burrito?" I hand one over to her and she smiles in extreme pleasure. Puts her in a good mood the rest of the day.
Hot fresh Mexican/American food is their pervue and they cook it up fresh everyday. The carnitas are tender, well-cooked and not too greasy. SABROSA is the word I use as they are not mixed with lots of salsa or other some such cover up sauce. Several all over LA.
La Luz Del Dia - Olvera Street - Tres Sabrosa Estrellas
My mother loved Mexico with all her heart and when not traveling through the country, she would trek down to Olvera Street, with us in tow, for a bit of authentic Mexican food. After trying all the various restaurants on the street she declared "La Luz Del Diaz" the best. The atmosphere was 'very public Mexican marketplace' and the food home cooked.
It became a habit that we would go there every Sunday night. We had the place to ourselves, the owner would flirt with my mother and we would gobble up the extra portions he served us along with the best rice, beans and guacamole going. We would leave the place beyond full and drop into a deep sleep on the drive home.
A recent trip to Olvera Street showed me the the place nor the food has changed. The carnitas are still the juciest, cooked slow overnight. They are so tender that the women behind the glass counter serve them up by hand as a fork makes them fall apart - as carnitas should be. The tortillas are thick and warm and puffed up as in Mexico. TRIPLE SABROSA is the rating on these puppies. Ordered with or without beans, rice, salsa and guacamole.
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