Espresso Brownie Cake Balls by DeDe Wilson

For coffeelovers only! These pack not only a serious espresso flavor but also quite a caffeine punch. The espresso brownie is so moist that it doesn’t need any binder. Rolled into balls, dipped in a dark chocolate shell, and topped with crumbled chocolate-covered coffee beans, these are the most robust cake balls in the book. I recommend a smaller size for these cake balls, as they are dense and rich, with a brownie-like texture.

Makes about 60 1-inch balls

1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/4 cup instant espresso powder
3 large eggs, at room temperature
1/3 cup chocolate-covered espresso beans
1 pound semisweet chocolate, such as Callebaut or Valrhona Equatoriale, finely chopped
60 (1-inch) fluted paper cups (optional)

1. Position a rack in the middle of the oven. Preheat the oven to 350°F.Coat the inside of a 9-inch square pan with nonstick cooking spray;set aside.
2. Whisk the flour, baking powder, and salt in a small bowl to aerate and combine.
3. Whisk together the melted butter, sugars, and vanilla. Whisk in the espresso powder, then add the eggs one at a time, whisking well after each addition until smooth. Add the flour mixture, stirring until just combined. Scrape into the prepared pan.
4. Bake for about 40 minutes, or until a toothpick inserted in the center comes out with some moist crumbs clinging. Let cool completely in the pan on a wire rack. The brownie is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.
5. To make the cake balls, crumble the cooled brownie and work with your hands (or the flat paddle of an electric mixer) until the crumbs come together. Roll into golf ball–size cake balls. Refrigerate until firm, if needed.
6. Line a rimmed baking sheet with parchment paper or aluminum foil. Crushthe chocolate-covered espresso beans. You can use the flat bottom of a heavy pan or place them in a zipper-top bag and crush with a rolling pin. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pan. Sprinkle some crushed espresso beans on top of each cake ball while the chocolate is still wet. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving.

BUY THE BOOK: Cake Balls: More Than 60 Delectable and Whimsical Sweet Spheres of Goodness NOW!!!!

Dark Chocolate Cherry Sugar Cookies byline: Wonka Exceptionals

(Makes about 3 dozen cookies)

1 ¾ cups All-purpose flour
¾ tsp Baking soda
¼ tsp Salt
¾ cup Sugar
½ cup (1 stick) Unsalted butter, softened
1 Large egg
1 (3.5 oz) WONKA Exceptionals Domed Dark Chocolate Bar
chopped ½ cup Dried tart cherries
White decorator icing (optional)

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in medium bowl.
BEAT granulated sugar and butter in large mixer bowl until combined Beat in egg. Gradually beat in flour mixture. Stir in chopped chocolate bar and cherries. Drop by level tablespoon onto ungreased baking sheets.
BAKE for 10 minutes or until golden around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle with icing. 

Crispy Rice Treats by: Eileen Talanian

Makes one 9x13x2-inch pan

Nearly everyone in the United States has eaten these sweet gems. They’ve become a staple at bake sales, as after-sports refreshments, or for birthday party delights. You can make them with either fluff or marshmallow, so if you have a little extra of either around the house, this is a great way to use it up. Try using one of the pretty-colored marshmallow or fluff flavors to make your treats more special. There is no wheat or corn in them.

3 tablespoons salted butter
7 ounces, by weight, any flavor fluff, or 10 ounces, by weight, marshmallows
7 cups crisp rice cereal

Spray the bottom and sides of the pan or mold with nonstick spray, and wipe lightly with a paper towel so that only a thin film or oil remains on the surface.
Melt the butter and fluff or marshmallows together until smooth. Add the cereal and stir until all of it is evenly coated. Spread into the prepared pan and let sit until cool. Cut as desired and wrap in plastic wrap. They will keep for several days in an airtight container.

CHOCOLATE CHIP OR CONFETTI CRISPY RICE TREATS
Make the recipe for Crispy Rich Treats, above, adding 1 cup of mini semisweet chocolate chips, or 1 cup of candy-coated chocolate pieces.
 

 Buy her book: Marshmallows: Homemade Gourmet Treats here!

"Country Lentil Soup" by: Eileen Campbell

This hearty soup can be satisfying for lunch or dinner. Soups made with legumes are sources of fiber.

Tip: If you prefer, when puréeing soups you can use an immersion blender and blend the soup right in the pot. This will save you some cleanup time, but the result will be less smooth.

• Blender
1 tbsp vegetable oil 15 mL
1 cup diced onion 250 mL
1⁄2 cup diced carrot 125 mL
1⁄2 cup diced celery 125 mL
4 cups vegetable or chicken broth 1 L
1 cup dried red lentils, well rinsed 250 mL
1⁄4 tsp dried thyme 1 mL
Salt and freshly ground black pepper
1⁄2 cup chopped fresh flat-leaf parsley 125 mL

1. In a large saucepan, heat oil over medium heat. Sauté onion, carrot andcelery until softened, about 5 minutes. Add broth, lentils and thyme; bringto a boil. Reduce heat, cover and simmer for 20 minutes or until lentils are soft. Remove from heat.
2. Working in batches, transfer soup to blender. Purée on high speed untilcreamy. Add up to 1 cup (250 mL) water if purée is too thick. Season with salt and pepper to taste. Return to saucepan to reheat, if necessary.
3. Ladle into bowls and garnish with parsley.

Makes 8 servings

Nutrients
PER SERVING
Calories 117
Fat 2 g
Carbohydrate 19 g
Fiber 4 g
Protein 4 g

BUY THE BOOK NOW!!! Healing Fatty Liver Disease: A Complete Health and Diet Guide, Including 100 Recipes

© 2013 www.robertrose.ca

Coca with Candied Red Peppers Coca con Pimientos Rojos Caramelizados by: Anya von Bremzen

2 tablespoons olive oil, plus more for brushing the coca
1 medium-size white onion, quartered and thinly sliced
4 cups thinly sliced drained roasted peppers in oil (from four 14- to 16-ounce jars)
5 tablespoons granulated sugar
2 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar 
Coarse salt (kosher or sea)
All-purpose flour, for dusting the rolling pin
1 pound store-bought pizza dough, thawed if frozen
Confectioners' sugar, for dusting the coca

1. Heat the 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally. Add the roasted peppers and cook for about 5 minutes, stirring. Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves. Cover the skillet, reduce the heat to low, and cook until the liquid is reduced, about 10 minutes, stirring from time to time. Season with salt to taste and let the pepper mixture cool completely.

2. Place an oven rack in the center of the oven and preheat the oven to 450°F. Lightly brush a 17- by 11-inch baking sheet with olive oil.

3. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly as large as the baking sheet. Transfer it to the oiled baking sheet and brush it with olive oil. Spread the filling evenly on top.

4. Bake the coca on the center rack until it is light golden and baked through, 18 to 20 minutes. Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving). Cut the coca into rectangles (I use sturdy kitchen scissors for this), dust it very lightly with confectioners' sugar, and serve at once. Makes 1 large coca; serves 12 as a tapa.

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Cinnamon Coffee Cake Mix by: Shaina Olmanson

Summary: A good cinnamon coffee cake is not to be messed with. It’s the perfect accompaniment to that first cup of java in the morning, and your friends will be grateful when you make its preparation as easy as mixing it and popping it in the oven.

Ingredients
MIXES:
. 2 cups all-purpose flour
. 1 teaspoon baking soda
. 1 teaspoon baking powder
. 1 ½ teaspoons ground cinnamon
. ½ cup cinnamon chips
. 1 cup sugar
. Vanilla bean seeds scraped from 1 vanilla bean pod
. ½ cup chopped pecans
Makes 1 jar of cake mix, to yield one 9-inch-square cake

Instructions
1. Mix together the flour, baking soda, baking powder, and ground cinnamon in a bowl. Place in a 1-quart jar. Top with a layer of cinnamon chips.
2. Mix together the sugar and the vanilla bean seeds and add as a layer in the jar. Top with the chopped pecans. Seal with the lid, decorate the jar if you like, and attach a label with these instructions for the recipient:

TO MAKE CINNAMON COFFEE CAKE
. 8 tablespoons (1 stick) unsalted butter, softened
. 2 large eggs
. 1 cup sour cream or Greek-style yogurt
. ¼ cup whole milk
Preheat the oven to 350 degrees F. Grease and flour a 9-inch square baking pan. Mix together the butter, eggs, and yogurt in a large bowl until well blended. Stir in all the contents of the jar, then slowly stir in the milk. Pour into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly. Serve warm.

From: Desserts in Jars: 50 Sweet Treats That Shine BUY HERE NOW!

Chocolate Truffle Tart by: Eileen Goudge

Makes an 11 - inch tart.

Preheat oven to 350 degrees.  Lightly grease an 11 - inch tart pan with a removable rim.

3/4 cup all-purpose flour
1/2 cup confectioner's sugar
3 tablespoons unsweetened cocoa
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2sticks) cold unsalted butter
1 pound bittersweet or semisweet chocolate
1/2 cup granulated sugar
4 large eggs, lightly beaten
1 tablespoon Kahlua, or other coffee-flavored liqueur

Place the flour, confectioner's sugar, cocoa, cinnamon, and salt in a food processor and whir to combine.  Add 1/2 cup of the butter, cut into chunks; pulse until well blended.  Distribute evenly over the tart pan, then press firmly over the bottom and sides, starting with the sides and ending with the bottom.  Bake in the oven for 15 to 18 minutes, until the crust begins to pull away from rim.  Set aside to cool while you prepare the filling.

In a medium microwave-safe bowl, place half the chocolate and the remaining butter.  Heat in the microwave, covered, for 30 seconds at a time, stirring after each interval, until melted (about 1 1/2 minutes total).  Stir in the granulated sugar.  Set aside to cool for a few minutes.  Add the beaten eggs, and blend with an electric mixer on low speed until smooth.  Finely chop the remaining chocolate, and stir into melted chocolate mixture along with Kahlua.

Pour into the partially baked crust, and bake in the oven until edges are set and center jiggles slightly when the pan is gently shaken, about 20 minutes.  Let cool thoroughly, at least two hours, before removing the rim.  Lightly dust with confectioner's sugar or unsweetened cocoa before serving.

  The Book: SOMETHING WARM FROM OVEN BUY NOW!!!

Chocolate Midnight Cake by Anne Walker, Dabney Gough and Kris Hoogerhyde

Makes one 8-inch round cake (enough for 1 ice cream cake) or 16 cupcakes |
 
Nonstick cooking spray or unsalted butter, 
for the pans
11/2 cups sugar
3/4 cup (31/2 ounces) unbleached all-purpose flour
3/4 cup (31/2 ounces) cake flour
13/4 ounces (1/2 cup) Dutch-processed cocoa powder, measured then sifted
1 teaspoon baking soda
1/2 teaspoon kosher salt
11/2 cups boiling water
2 large eggs
1/2 cup canola or other neutral-flavored oil

1. Position racks in the upper third and lower third of the oven and preheat the oven to 350°F. If making a cake, spray or butter a round cake pan, 8 inches in diameter by 2 inches deep, and line the bottom with parchment paper. If making cupcakes, line sixteen cups of two standard muffin pans with paper or foil liners.
2. In a mixing bowl, whisk together the sugar, both flours, the cocoa, baking soda, and salt. Gradually whisk the boiling water into the flour, adding about 1⁄2 cup of the water at a time, until all the water is added and you have a smooth, thick batter. Whisk in the eggs one at a time, blending well after each addition, then whisk in the oil. You should have a very thin but smooth batter.
3. Pour the batter into the cake pan or divide among the muffin cups. Bake until the cake springs back to a light touch and a toothpick inserted into the center comes out clean, 
50 to 55 minutes for the cake and about 
25 minutes for cupcakes.
4. Let the cake cool in the pan for 30 minutes, then invert onto a wire rack. Remove the parchment and let cool completely. Let the cupcakes cool in the pans for 30 minutes before transferring onto a wire rack, then let cool completely.

BUY THE BOOK: Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery [A Cookbook] HERE NOW!!!

Chilled Asparagus with Lemon Sauce by: Linda De Villers, PhD

This recipe needs just a few simple ingredients and a deft hand. Egg yolk and lemon complement the taste of the asparagus.

SEXY FOODS: asparagus, egg

Ingredients

1 1/2 pounds asparagus, tough ends removed, spears tied in a bundle
1 tablespoon cornstarch
2 egg yolks
2 tablespoons fresh lemon juice
Salt to taste
1/4 teaspoon sugar, optional

Instructions

1. Set up a large bowl half full of ice and cold water.
2. Bring a large pot of lightly salted water to a boil and cook the bundled asparagus until just tender-crisp, 5 to 7 minutes.
3. Drain the asparagus, reserving 1 scant cup of the cooking liquid. Immediately immerse the asparagus in the ice bath to arrest further cooking. Drain the asparagus and set aside.
4. In a small saucepan, mix the cornstarch with a tablespoon or two of the reserved cooking liquid and blend well. Stir in the remaining cooking liquid and bring to a boil, stirring constantly. Reduce the heat to low and cook until the sauce thickens slightly. Remove from heat and allow to cool slightly.
5. In a small bowl, beat the egg yolks thoroughly with the lemon juice then gradually stir into the cooled sauce.
6. Cook the sauce over very low heat, stirring constantly, until fairly thick. Be careful not to overheat the sauce or it may curdle. When thickened, remove from heat and continue stirring for 1 minute.
7. Season to taste with salt, and if you prefer a slightly less tangy sauce, stir in the sugar. Allow the sauce to cool slightly.
8. Stir the cooled sauce and drizzle a little over the cooked asparagus. Cover the asparagus and remaining sauce separately and refrigerate both for at least 2 hours.
9. To serve, attractively arrange asparagus on individual plates and serve the lemon sauce alongside.

Simple Sexy Kitchen Tip: There’s an old Roman saying, “As quick as cooking asparagus,” meaning something accomplished rapidly. And you’ve got to appreciate its prolific growth: Some will grow 10” per day and must be harvested twice a day! Hey honey, about we cook up some asparagus over our lunch hour, and then again for dinner?

Survey Secrets Quote: “My sexiest food experience was being hand fed asparagus by a tall, thin naked lady. Wow! That sounds almost bisexual.”

"Beef or Lamb Stock" by: Martha Bayne

I don’t make a lot of meat stock, but my local butcher (see page 176) gave me this pro tip: Try roasting half the bones before you brown the other half. It’s an additional step, but you’ll get more depth of flavor that way. Note that lamb has a much stronger flavor than beef—err on the side of less meat if you’re working with lamb.

INGREDIENTS MAKES 8 CUPS (2 QUARTS)

2 tablespoons vegetable oil
1 large onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
4 pounds beef or lamb shanks
2 pounds bones, with marrow
1⁄2 cup dry red wine
8 cups water
1⁄2 teaspoon salt
2 bay leaves

PREPARATION

Remove meat from shanks and chop into large chunks. Set aside, and then roast about half the bones on a cookie sheet until browned, if desired.

Heat the oil until shimmering in a large, heavy-bottomed pot or Dutch oven. Add onion, carrots, and celery and sauté until soft. Transfer vegetables to a big bowl. Add meat and bones to pot in batches (don’t crowd the pot) and brown for 5 minutes per batch, or until meat is cooked relatively evenly on all sides. Remove meat and bones to bowl full of veggies.

Add wine to pot and cook, scraping gook from bottom of pot and incorporating, until liquid has reduced to about 3 tablespoons. Return meat, bones, and vegetables to pot; cover and reduce heat to low. Sweat all for about 20 minutes, until the juices run from the meat. Turn heat up to high; add water, salt, and bay leaves and bring to a boil.

Once boiling, reduce heat to low, cover pot, and simmer at least 2 hours, longer if you like. Skim foam from surface occasionally.

When done, strain and discard meat, bones, and vegetables. Let cool and skim fat before using.

Book: Soup and Bread Cookbook: Building Community One Pot at a Time BUY here!
  

"Ten Smart Things Job Seekers Can Do" by Sherrie A. Madia

Searching for a job, but don’t know where to begin? Try these 10 social networking strategies.

1. ASSESS YOUR ONLINE PRESENCE

 According to Coremetrics (2010), 75% of companies require recruiters to research job applicants online, so you’ll want to be sure you know what they’ll find.

 Do a Google search on your name

 Surprised by what you see? When possible, remove content that doesn’t align with the image you want to project

 Don’t have a presence? Start by determining where you’d like to work, and the image you’d like to project

 Position yourself as an expert in your industry

 Remember to be authentic

2. BECOME A JOINER

 Research communities that best suit your professional interests, then join

 Once you’ve observed and gotten a sense of the community, enter the conversation with a meaningful comment that progresses the dialogue

 LinkedIn and Facebook Groups are great places to begin

 Become the “expert” within select communities by consistently offering useful insights

3. WORK THE ROOM

 Within communities you select, get to know the people as you would in any other networking event

 Seek out common interests and ask questions of those who share your passion

 Think of this exercise not as a one-time job search, but as a foundational network to last throughout your career

 By approaching job search more as a “people search” you will be more likely to land a job—Relationships count in job search, so spend time building them

4. LINK IN TO LINKEDIN

 Sign up and complete your LinkedIn profile—partial profiles send a message that you may not be fully committed

 Seek out past employers, people you know who are working in your idea industry, classmates from school, and more

 Use LinkedIn’s Search feature to find these individuals and invite them into your network

 Ask former employers and clients for an “I would recommend”. This LinkedIn feature functions as an online letter of recommendation

 Answer questions on LinkedIn Answers. Respond consistently and with value, and you will soon become known as an expert

5. FOLLOW THAT RECRUITER!

 Use Twitter to enhance your job search by finding your ideal companies, or representatives from your ideal industry

 Visit www.Search.Twitter.com and search on keywords of interest (e.g., “Boston IT Jobs, Healthcare Jobs, Jobs at IBM, etc.)

 Follow these Twitter streams and get to know who is tweeting— Often, these streams are staffed by recruiters

 Tweet meaningful responses that position you as a knowledgeable contributor

 As the relationships build, you may send a Direct Message (DM), but do so with care

6. FACEBOOK: CREATE YOUR OWN PERSONAL JOB FAIR

 Tap into your existing network of friends via Facebook

 While it’s okay to mention you are seeking a job, do not use your Facebook wall to vent, whine or complain about your plight

 Let friends know you what type of job you are seeking, but do so in a manner that’s positive and professional

 Post a link to your resume on your Facebook wall

 Create a Facebook ad that highlights your skills and the value you would bring to an employer

 Remember, job search is not about you (the job seeker) —it’s about them (the company), so position shareable content that speaks to companies’ needs

7. HAVE YOU HUGGED YOUR COMMUNITY TODAY?

 Consistency matters in social media use for business, and the same rules apply to job search

 Post routinely (at least once a day is ideal) so that members of the group come to expect and look forward to your commentary

 Regular engagement demonstrates commitment, follow—Regular engagement demonstrates commitment, follow through, and discipline—All great qualities to showcase

 Be sure to promote your community activity within your resume, letters of inquiry, and so forth

8. SMART TACTICS FOR JOB SEARCH SUCCESS

 Purchase a URL in your name (e.g., “FirstNameLastName.com”). This will enable you to send recruiters to an online page that highlights your credentials

 Start a blog

 Ask to contribute to an existing blog as a guest blogger

 Great on an interview? Create a 1-3 minute video in which you answer common interview questions and highlight your skills.

 Post this to YouTube and title your video using keywords from the industry in which you’d like to work.

 Create a podcast and post to your Facebook page

 Create connections across social networks so that recruiters can find one consistent image of you

9. REVERSE ENGINEER YOUR JOB SEARCH

 Rather than sending resumes en masse, social networking enables job seekers to plant content seeds strategically in places where human resources will likely be.

 Today’s hiring decisions are more critical than ever, so human resource representatives must make careful hires—This means they are likely to be more diligent than ever in exploring credentials

 Establish yourself as a thought leader, and give your expertise freely. People will appreciate this value and will tend to return the favor

10. JUST SHOWING UP IS A WIN

 When using social networking for job search, you build both your online presence, and a set of skills that employers will find valuable

 Your ability to write with clarity in a blog, showcase photos and video, tweet effectively, etc. makes you that much more attractive to recruiters

 Regardless of job type, company size, or industry, every company today needs employees who are skilled in social media.

 Those who bring industry expertise and social media savvy have the distinct advantage in the job market

The Online Job Search Survival Guide

BUY THE BOOK NOW!!!

Election Day Phone Numbers & Web Sites for New York

NYPIRG/Common Cause Election Day Voter Help line (212) 822-0282 Voter Complaint & Help line. Poll sites, legal rights and voter complaints about E day operations 7am-8pm

New York City Board Of Elections
866-868-3692 (Toll Free)
Poll Site Operators
(212) VOTE-NYC 212-868-3692
& Poll Site Locator www.vote.nyc.ny.us

Answer such questions: Am I registered? Where do I go to vote? Is my site handicapped accessible? Their web site can be used to find a poll site by clicking on the 'Poll Site Locator' link in the left column.

NY Immigration Hotline, Voter Assistance in 15 Languages
800-566-7636 English, Spanish, Mandarin, Russian, Haitian Creole, Polish, French, Italian, Hindi, Urdu, Punjabi, Arabic, Albanian, Serbo-Croatian, Macedonian & Turkish. Open 9am to 6pm.

NYC League Of Women Voters 
212- 213-5286, 212-725 3541 Polling places, General Questions 9am to 7pm

People for the American Way New York/New Jersey & Voting Rights Legal Line 866-687 8683 (Toll Free)

Chinese/Korean Asian American Legal Def & Ed Fund/Voting Rights/Complaints 212-966-5932

Korean Young Assoc of Korean Americans/ Voting Rights/Complaints 6-9pm 718-460-5600

NAACP Legal Defense & Ed. Fund 800-221-7822 Voter Complaints/Voter Rights

Spanish/Hispanic Puerto Rican Legal Def. & Ed Fund voter complaints PM for (212) 219-3360 Spanish/English Community Service Society Voter Complaint Line 7 AM to 8 PM

Disability-Center for Independence of the Disabled (212) 674- 2300

Disability NY Lawyers for the Public Interest (212) 244-4664

New York State Board of Elections (518) 474 6220 NY State Voting Info Outside of NYC

Non-Partisan Election & Candidate Information, New York City Candidate Info www.gothamgazette.com

Charter Revision Ballot Questions: NYC Campaign Finance Board Voter Guide www.cfb.nyc.ny.us Important: we do not give out advice on who to vote for or how to vote on Ballot proposals. This is a strictly non-partisan help line.

NYPIRG
9 Murray Street
New York, NY 10007-2271
212 349-6460 / FAX 212-349-1366
www.nypirg.org 

Common Cause/NY
39 West 32nd St (1601)
New York, NY 10001
212-564-4365 / FAX 564-4582 

Six Tips To Insure You're Introduced With Impact by Peggy Klaus

As an entrepreneur, I have counted on numerous friends and family members to be important sources for contacts and to spread the word about my business. Over the years, I've discovered I must literally put the exact words in their mouths to ensure they convey an accurate message about who I am and what I do. Well I guess it just shows that no matter how well you know the lesson, you can always screw up-because that's exactly what happened the other day at lunch. 

I recently offered to put together a meeting to introduce a writer friend to some clients of mine-four partners in a well-established marketing and public relations firm who were looking for a freelancer. I thought I had prepared for everything-from a restaurant close by to everyone's office to a pre-lunch email outlining three things we were going to discuss. The one thing I failed to plan was a bragologue about my friend. Bragologues are succinct, story-like monologues that memorably capture and portray a person's interests or accomplishments. So when my introduction of her tumbled out, it was less than stellar. I tangled the details of my friend's job experience so badly that by the time I was done she had worked for 79 years. Also, I was uncertain about her current projects and so incorrectly placed her at a job she left more than three months ago. 

My friend graciously transitioned into telling her story without so much as a raised eyebrow or dirty look. Fortunately, after an hour and half of great damage control by the two of us, the partners asked her for a follow-up meeting the next week. As I was driving home, relieved that things had ended well, I couldn't help but reflect back on the situation. I realized my mistakes: I should have checked in with my friend prior to the meeting (and not just when we' were walking to the table). I should have written down her information and turned it into a bragologue. And I should have practiced several times out loud, paraphrasing the facts until they felt comfortable rolling off my tongue. Okay, so that's where I goofed. However, as much as I blamed myself, I had to admit my friend was also culpable. After all, it was her big chance to sell herself, so she should have given me articulate, entertaining, and up-to-the-minute bragologue material to work with. Truth be told, the couple of times I had asked her to go into more detail about her professional background, she sloughed it off saying, "Oh let's talk about something more interesting." Not a good sign! 

The day after the meeting, when I called to apologize for my mishap, my friend asked for feedback about how she had presented herself. I suggested including more about the exotic places she's lived in, flushing out one or two of the most interesting articles she had written, and dropping the names of a few of the prestigious publishing houses she's edited for. And when at her next meeting with the partners, she did all of that-it worked! They commented about her breadth of expertise and gave her the coveted first assignment. 

I can't stress enough the importance of making sure that people who are slated to introduce or talk about you-at a luncheon, an industry panel, a keynote speech, or even a cocktail party-have the facts straight. We tend to believe we have little control over what our friends, relatives, and colleagues say about us. Yet when others introduce you, they often either repeat what they have heard from you or make something up. So get your bragologues down, keep them current, and repeat them often. And make certain that everyone around you has the most up-to-date version. Remember: A successful word-of-mouth bragging campaign is contingent upon getting the right words in the mouth to begin with.

TIPS FOR GREAT INTRODUCTIONS
· Weave the details together in a story-like fashion to create a memorable bragologue.
· Be succinct. 
· Keep the content fresh and updated,
· Be clear with others about what you want them to emphasize about you.
· E-mail your bragalogue to everyone who might need it. 
· Don't get lazy about preparation-even with your spouse or best friend.

Conversations @ Work 10 Way to Revolutionize Your Workplace-one Conversation at a Time by Jamie Showkeir and Maren Showkeir

Seven out of ten people say that conversation is essential to getting things done at work. Yet, roughly half of today's careerists-regardless of level or position- admit to finding it difficult to have open, honest conversations at their company. The result? Everyday conversations-the "invisible" driver of workplace culture and business success-are frequently manipulative and counterproductive. Ten ways to take the lead and create change-one authentic conversation at a time:

Have a point of view.  Develop an informed, independent viewpoint about the topic at hand. Have a strong voice, but be open to others' perspectives, too. 

Focus on choice.  Need to be right or do everything your way? Get over it. Leadership-formal or informal-is no longer defined as "having the right answers," but as an ability to engage others in considering all the choices and finding the best solution. 

Raise difficult issues.  It's not easy to bring up a hard subject. Still, be the one who acknowledges the "elephant in the room" and concentrates on resolution. 

Extend goodwill.  Approach others as allies-not adversaries. Choose to convey goodwill-despite any existing stress or strain-and manage your emotions. 

Take the other side. Go ahead-argue the other person's point of view. You'll help people feel heard and understood, and get to the heart of collaboration. 

Own it. 
Resist the urge to point the finger when things go wrong. Identify your own contribution to the problem and make it public. 

Deny denial.  Denying or downplaying difficulties is dishonest and demeaning. Address the truth of a situation-the cold, hard facts-and invite others to join you in moving forward. 

Confront cynicism. Beware the cynics, victims, and bystanders. Sure, they're everywhere in the workplace, but if you're clear on where you stand, you needn't pour your energies into winning them over-just invite them to make their own choices instead.

Deal with resistance. Turning a blind eye to resistance won't make it disappear. Learn to see it, call it out, and deal with it.

Process. When a conversation takes a turn for the worse, stop and "process" what's happening. Admit you're at an impasse, make a good-faith statement, and ask for help. 

Finally, stop playing the parent and taking responsibility for others' feelings. Encourage everyone-co-workers, direct reports, and even the boss-to deal with their own emotions and let go of the childlike hope that somebody else will make it "all better."

(Sidebar)

Roughly half of today's careerists-regardless of level or position-admit to finding it difficult to have open, honest conversations at their company.  

"Top 5 Maxims about Business Partners and Money" by Nina L. Kaufman, Esq.

They say that "love is blind," and that often applies to women entrepreneurs in taking on a business partner. They become so enamored with the prospect of working with a partner that they lose sight of whether this person makes business sense. A successful business partnership has to address both things: partnership and business. As a woman business owner, and advisor to many more, here are the top 5 things to keep in mind about money . . . and partners: 

1. If you're not earning enough, get out. If you and your partner can't afford to live on what the business generates, you may have to face that what you're doing, how you're doing it, or those with whom you're doing it isn't working. 

2. Corollary to #1: Know your needs as they grow and change. When I had started an earlier business, I was single. By the time it ended, I was married and actively trying to get pregnant. These changes in lifestyle also changed my perspective on work, available time, and income needed. 

3. Become financially literate. If you're reading this, literacy isn't an issue. But few of us are taught to read numbers and financial statements. Pay close attention to P&L reports and balance sheets - and seek outside guidance to fully understand what they tell you. Not looking at them is tantamount to sticking your fingers in your ears and singing "la-la-la" as loudly as possible to avoid facing whether your business partnership makes sound financial sense.

4. Don't let friendship obscure business. This is an Achilles heel for many women business owners. We want to be able to nurture a friend/business partner through tough times. It's in our nature. But when the nurturing takes on a financial dimension (say, a business partner wants to take more than her fair share out of the business), you have to set boundaries. Otherwise, you risk foregoing your salary, dipping into credit lines, or suffering an unfair tax burden. 

5. Uncover your partners' "money mindsets." How do your partners handle their personal finances? Are they in debt? Have they ever filed for bankruptcy protection? Do they pay their creditors timely? These are clues to how they will handle financial dealings with you. How do your partners talk about money? Are they optimistic and prosperity-conscious? Or is there an undercurrent of "I'll never make it"? One of my former partner's favorite phrases was "I'm so broke, I can't pay attention." It took me quite a few years to realize how that mindset influenced everything she did.

Business partnerships are like marriages. Money is the main reason they break up. So be absolutely sure that you and your partners share the same attitudes toward money and financial goals. Because at some point, a business partnership has to be about business to be profitable. 

How To Get Your Consumer Invention to Market© by Joan Lefkowitz

So you have an idea for an invention? What do you do now? The most successful hair accessory in history, the TopsyTail, made 100 million dollars. This did not happen by miracle or chance. The key was a well-conceived and executed plan. Following an informed approach will help you turn your invention into a bonanza of extra income.

Getting Started: 

The Ideabook
Keep a bound ideabook of your invention idea. Date your entries. Draw it. State what it is, how it’s done and for whose use? Examine possible variations. Add and define over time.

Get it Notarized
If your idea still seems brilliant after a month or two, get it officially confirmed that you conceived your invention idea on a particular date, and have your notes notarized. This may help if you, at some point, need to prove that you were ‘first to invent’ that idea.

Seek and Search 
Do your own patent search to ascertain if your invention is original and prospectively patentable. Go on the internet to uspto.gov and study all patents in the product category of your invention to see if something like yours already exists. Better yet, use a professional patent searcher who will do a thorough search and may advise the patentability of your invention. Go to an inventor’s association, books on inventing, or websites such as patentsearchinternational.com, to find resources.

Create the Initial Prototype
Use simple materials to rig it up, to see if it works. Some of the most successful consumer inventions today started as pipe cleaner, coat hanger wire or foam rubber embryos.

Get Educated
Educate yourself on the inventing process. Go to a bookstore or inventorhelp.com and review the plethora of books written on the subject. From Patent to Profit by Bob De Matteis is particularly informative.

The Non-Disclosure Form
This is an Agreement signed between you and anyone you reveal your invention to. It states that the information and materials belong to you and cannot be used without your written permission. It allows you to show your invention to parties who might be helpful in bringing your product to market such as prototypers, product evaluation services, manufacturers, packaging designers, licensing agents and marketers. Variations of the Non-Disclosure form are easily accessible in invention books and on the web.

Moving Ahead

Analyze Costs to Produce
Ascertain what the costs will be. Research domestic and foreign resources. Add up all costs to manufacture a unit of your product. Include molds, packaging, naming and trademarking, promotion, marketing, distribution and mark-up. Seek sources through the Thomas Register, libraries, the yellow pages, the web, Chambers of Commerce, foreign trade bureaus and referrals.

The Evaluation Process
Analyze the benefits and features, strengths and weaknesses of your invention.
Can it have longevity in the marketplace?
Is its timing aligned with market trends? 
Research the size of the potential market. 

Identify your competition. Question why a retailer would buy your product if they can do business with experienced, multi-product, well financed suppliers, who may take back unsold products and replace them with ongoing new items? Visit the marketplace and talk with managers and consumers. If your product represents a significant improvement or simplification in the way that something is currently done, you have a better chance of breaking through to success.

Get a Professional Prototype
Have professional prototypes made, the quality of which can be shown to potential retail buyers. For sourcing suggestions, see ‘Analyze Costs to Produce’.

Protect Your Idea
Apply for a provisional patent yourself. This can be done by downloading the application from the patent office website: uspto.gov. The provisional patent will secure patent pending status for the invention for one year during which time you must apply for a non-provisional patent, if desired, or lose the option to get the invention patented. Using a patent attorney to make the application for the provisional patent secures more complete specifications of the invention and lays the groundwork for an effective non-provisional patent application.

The Non-Provisional Patent
Your patent attorney files your non-provisional patent application. If the patent is rejected on examination by the patent office, as most are, the attorney will respond with revisions. This may reoccur several times before your patent is finally granted or rejected. This process can take up to two years. If a patent is issued it becomes your personal asset for twenty years. Like other assets, you can lease or sell it to earn income.

To Market, But How? 

Licensing 
The inventor has the choice to license the invention to a manufacturer in exchange for a royalty percentage in sales. Typically, an inventor can expect to receive royalties of between 3 to 7 percent of net sales. The most efficient way to secure a licensing agreement is to hire a licensing agent with expertise in the field of your invention. The licensing agent is conversant in the language and varieties of licensing agreements, can advise you on options and help negotiate the agreement. Licensing agents ordinarily charge between one-third and one-half of your royalty fees. Royalties are an excellent way to create supplementary income.

Manufacturing
Manufacturing and distributing your invention entails higher financial risk but can reap greater profits. If you have the time, financing, manufacturing connections, a storage and distribution point, bookkeeping and legal skills or assistance, sales and marketing channels and mainly the desire to be your own boss; this may be the route for you. 

Teaming with specialists and hiring outside sales representatives to grow your business can create economies of scale. Successful manufacturing and distribution of a protected product can provide you with active income. 

Cherry Lollipops by: Sandra Lee

These hard candy lollipops are the perfect project for pint-sized chefs. Make them in any color or flavor you want -- even in fun shapes, using metal cookie cutters or candy molds, available at most kitchen stores. To make cute gifts, holiday treats, or party favors, tie colorful ribbons around the sticks and curl the ends by pulling the ribbons between your thumb and the blade of a pair of scissors. 

Makes 20 lollipops 

Nonstick cooking spray, PAM® 
3/4 cup granulated sugar 
1/2 cup light corn syrup, Karo® 
1/4 cup butter 
1 box (3-ounce) cherry gelatin dessert mix, Jell-O® 

Special Equipment:
20 4-inch lollipop sticks 
Metal tablespoon-size measuring spoon 
Candy thermometer 

Prep time: 10 minutes 

Preparation: 

Spray 2 large baking sheets with nonstick spray. 
Arrange 10 lollipop sticks on each baking sheet, spacing evenly apart. 
Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. 
Slowly bring to boil, stirring frequently. 
Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees. 
Stir in gelatin until smooth. 
Using metal tablespoon and working quickly, spoon syrup over one end of each lollipop stick. 
Cool completely. 
Wrap each lollipop in plastic wrap and store in airtight container. 

Copyright © 2003 SLSH Enterprises

Artichokes Stuffed with Serrano Ham: Alcachofas Rellenas de Jamon Serrano by: Simone & Ines Ortega

Serves 6

1 lemon, halved
12 globe artichokes
Scant 1 cup finely chopped Serrano ham or proscuitto
2 ½ tablespoons bread crumbs
1 tablespoon white wine
1 tablespoon chopped fresh parsley
1 clove garlic (optional), finely chopped
1 chicken bouillon cube
2 tablespoons sunflower oil
Salt 

Squeeze the juice from one lemon half and add the juice to a large bowl of water. Break off the artichoke stalks and remove the coarse outer leaves. Cut off the tips of the remaining leaves. Open out the centers of the artichokes and remove the chokes. Rub the artichokes with the remaining lemon half and place in the acidulated water. 

Combine the ham, 1 ½ tablespoons of the bread crumbs, the wine, parsley and garlic, if using, in a bowl. Drain the artichokes and fill with the ham mixture. 

Put the artichokes filling uppermost into a pan just large enough to hold them in a single layer. Pour in water to cover. Crumble the bouillon cube and dissolve it in a little water, then add it to the pan. Sprinkle the remaining bread crumbs and the oil over the artichokes. Bring to a boil, lower the heat, cover and simmer for 30 minutes. Season with salt if necessary (bearing in mind that the ham and bouillon cube are both salty). 

Re-cover the pan and cook for 30 minutes more, until the liquid has reduced to a sauce and the artichokes are tender. Serve the artichokes in a dish with a little sauce in the base. 

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Ice, Ice Baby byline: Jennifer Rosen

To Americans, Canada is a parallel, frozen universe peopled with hockey players, polar bears and cheap prescription drugs. Wine-wise, it's not on the radar. Well, roll over Mondavi, and give Nanook a chance. Canada happens to be the Mecca for icewine.

Icewine, in case you haven't met it, ranks among the world's classiest dessert wines, more Chateauneuf de Popsicle than EskiMerlot pie. To learn what sets this sticky apart, let's pay a visit during harvest. Ah, harvest time! Indian summer! Sweat on the brow and dirt between the toes! Singing workers, laden with bushel baskets of bursting berries…oops, wrong harvest.

It's February on the Niagara peninsula; the thermometer's barely cresting zero. In the proto-dawn of 4:00am, shivering figures in fleece and down maneuver mittened fingers through rattling, lifeless vines. Frozen berries are whisked off as fast as they're picked, to be pressed before the sun comes up. 

Look closely: these are not your normal migrant workers. I see doctors, lawyers…media types! Someone with a degree from the Tom Sawyer School of Economics has people paying to come up here and freeze their assets off. Such is the prestige of this rare and expensive wine. What's going on?

There are several ways to turbo-charge a dessert wine. All involve dehydrating the grapes. You can dry them on mats in the sun, or let them shrivel on the vine. Very good little winemakers may get a visit from Botrytis Cinerea, the "noble rot" that turns healthy grapes into hairy, scary, little sugar bombs. Then there's icewine.

Repeated freezing and thawing changes the chemical composition of grapes. It concentrates sugars, acids and extracts and separates them from water, which freezes at a higher temperature. If the grapes are frozen solid enough, pressing will eject the water in crystalized shards, leaving behind the intense, aromatic goo from which ethereal wines are made. 

This fortuitous discovery was made in Germany, in 1794, when Hans Schnockleputter went on a Schnapps bender and forgot to harvest his grapes until January, by which time they had frozen solid. When worse comes to Gewurtz, bad wine is better than no wine, so he went ahead and vinified, stumbling, thus, upon the magic of eiswein.

The capricious German weather permits eiswein only a few times a decade. But in the shadow of the Niagara Escarpment (a mystifying geologic word that sounds like it pushed back its chair in a hurry and left), the harmonic convergence of long, temperate growing season, followed by a predictable deep-freeze, makes icewine a reliable crop.

Which is not to say it's easy. Leaving grapes on the vine long into January is a risky and labor-intensive business. Rain and wind storms, bad mold and birds all vie to make off with the goods. Yields are extremely low; only 5% to 10% of a normal harvest. 

Hence, the price. But at least you know what you're getting. To distinguish themselves from unscrupulous Yankees who put grapes in the freezer and pass the results off as icewine, Canada formed the Vintners Quality Association (VQA), which tightly controls how, when, and at what temperature you can harvest. Scofflaws can't use the VQA appellation and will be put in the penalty box for icing. Right now you're probably thinking, "Hello! Icing results in a stoppage of play with the puck being dropped in the face-off circle near the goalie in the offending team's zone!" But that would be hockey and this is wine.

And extraordinary wine, indeed. What sets it apart from the cloying mass of syrup that defines some belly-button wines is its zingingly high, refreshing acidity. Along with exotic perfumes like papaya, passion fruit and ginger, you get this sweet-tart wake-up-call of fresh lemon and lime. And a texture like the heavy, hypnotic, flow inside a lava lamp.

Which just goes to show that where there's a will there's a wine, and we ought to look at a map more often.

"A Five-Step Strategy for Getting Out of Debt" by Loral Langmeier

Most people with debt problems are so caught up in their Lifestyle Cycle or their debt juggling that they can’t imagine finding a positive solution that will enable them to build wealth. Many would be so grateful to end the pain and panic of debt that they don’t think much further than that one issue. Chuck Wallace had made the decision to remove himself emotionally from his debt and the reasons he got into it. For him this became, as it should for you, a pure business venture, a matter of simply applying dollars and cents to abolish debt. Committed to putting the debt plan in place, Chuck had relinquished the idea that he was too far in and only a windfall could save him. Chuck also understood that it takes longer to get out of debt than it does to get into it; but since, as he started to get out of debt, he was also creating wealth, he didn’t feel that he was losing any time making himself a millionaire.

I know for a fact that because you want to, you can and will be able to end your role as a debtor and become a lender. By diligently employing basic debt elimination measures, you can get out of the debt cycle within three to seven years and at the same time start to build your Wealth Cycle. It is key to understand that these processes are simultaneous. The following Five-Step Debt Elimination Plan is what we use for all of our clients. If you have debt it will help you begin to get out of that debt, as well as into the habit of the Wealth Account Priority Payment. As you move forward in this process you will note that what makes this different from the other debt elimination processes is that this approach allows you to live a normal life while you eliminate your bad debt. I’ve actually seen books that make you question why you need to buy any new clothes for a year. I don’t know about you, but that doesn’t work for me. If you personally do not have debt, you may know many others who do, and by helping them through this process, you help all of us to live in a better society.

Step 1. Create a Debt Elimination Box
List all your consumer debt. Like your Financial Baseline items, this should be done electronically so you can keep track easily. This list should include all of your credit cards, charge accounts, any high-interest loans that are not against an asset, and other outstanding credit or liabilities. The list should include (1) the name of the creditor, (2) the amount you owe, (3) minimum monthly payments, and (4) the interest rate. 

Step 2. The Factoring Number
To fill in the last column, the factoring number, the following simple calculation is necessary. Take the number in column 2, which is the amount of the debt, and divide that number by the number in column 3, which is the minimum monthly payment required. For example, if you owe $7,000 on your credit card and the minimum monthly payment is $200, your factoring number would be 35. Fill in the factoring number for each item on your consumer debt list.

Step 3. Priority Payoff Box
On a new list, take the debt with the lowest factoring number and put it at the top. This debt is the first priority payoff. Continue to list the debt in order of the factoring number, with the debt with the lowest factoring number appearing in first place, the debt with the second lowest factoring number in second place, all the way down to the debt with the highest factoring number listed at the bottom.

Step 4. The Jump-Start Allocation
In addition to the minimum payments required, you are going to take $200 from your current spending and allocate this to your debt elimination plan. This amount, about $7 a day, will greatly accelerate your debt elimination plan. Don’t scream. This is going to be easier than you think. And once you put together your detailed Financial Baseline you will have a clear understanding of where your money comes from and where your money goes. Finding that $200 will not be difficult, and your cash flow from new assets may create the extra money. In my experience, when you list every single expenditure in your Financial Baseline, you will find a cut that doesn’t even come close to forcing you to scrimp or sacrifice.

On the Financial Baseline of one of my clients, I discovered $600 a month spent on sushi. After several attempts to defend this expenditure, she finally, reluctantly, painstakingly, made a decision to spend just $400 a month on sushi. My guess is that when you honestly dig up your expenditures, you’ll discover a few sushi-like items that you could, perhaps, not do away with altogether but cut down on a bit. For those of you still smoking, you can kill two birds with one stone: take care of your health and your wealth by cutting out cigarettes.

Step 5. Debt Payments
Take the debt listed in the first spot of the priority payoff box and apply the $200 jump-start allocation to the minimum payment listed with this debt. For example, if the minimum payment is $350, add the $200 for a new monthly payment of $550.While you continue to pay the normal monthly minimum payments on all the other debts, you will pay, in this example, $550 monthly on this specific debt until it is paid in full. When you’re finished paying off the debt in the number one spot, you will take the amount you paid for those minimum monthly payments, plus the jump-start allocation, in our example $550, and add this amount, $550, to the minimum payment on the debt in the second slot. As you can see, the payments build and build as you drop on down the list of debts and your capacity to pay off your debt accelerates incrementally. Though you will be uncomfortable with this process at first, when you witness the speed at which you make progress, debt elimination will become as addictive as accumulating the debt once was.

In this plan, it is vital that you commit to making the minimum payments, and also to adding the jump-start allocation. That number, the jump-start allocation, must be specific and consistent. Additionally, you must have in your mindset that as you pay off one debt, the minimum payments stay in this debt payment pool and contribute to the next debt’s payments. That is the only way this will work. And it works wonderfully well. You will be amazed at the speed with which you cross off each debt payment. And by the time you get to the one at the bottom, the one with the highest factoring number, which in reality represents the months it should take to pay it based on the original monthly payment, you’ll see that you’ll pay that debt off much faster than the factoring number indicated.

Making these commitments is tough to do on your own. I strongly recommend that you share your priority payoff box with members of your team. At times, you’ll be tempted to use your credit cards or assume some additional debt. If your close friends and advisors have been given permission to check in with you about your debt, they will facilitate your process with a system of checks and balances against your old impulses.

Copyright © 2006

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