Asking Questions More Effectively The ability to ask questions effectively is one of the most important skills in business as is the ability to actively listen. Yet as important as these two skills are they really don’t seem to ever be taught in school. I wonder if more college students ought to take a journalism course for a semester or do an internship at their school newspaper in investigative reporting. It’s the only place I could imagine these skills being taught today. Over the years I’ve been in many meetings where a group of people that I was with wanted to extract information out of a group of people with whom we were meeting and failed to do so effectively. There are many different meeting types where asking different types of questions may be appropriate. There are many different question types dependent on the scenario you’re in. The “Wide” (and uninterrupted) Question: You ask a very broadly defined question and intentionally don’t try to offer specificity in what you mean by the question. Some quick stories
My Dear Friends Gwynnie P. & Ina Garten Eat Class, Sophistication & Homemade Ricotta for Brunch Academy Award Winning film heroin, wife, mother, radiation survivor, Miso enthusiast, bag of osteopenia-riddled bones - Gwyneth Paltrow is a great many things. And now, with the help of the Barefoot Contessa herself, Gwyneth can now add homemade ricotta connoisseur to her varied and notable list of achievements. Gwynnie, as she is known to our close personal group of friends which includes legendary model/heiress Amanda Hearst, Nobel Laureate Herta Müller, Russian opera songstress Anna Netrebko and Jersey Shore star Snooki, took time out from her oh-so-busy schedule to whip up a light and delicious mid-morning brunch with Food Network vixen, Ina Garten. Homemade Ricotta Makes about 2 cups * 4 cups whole milk * 2 cups heavy cream * 1 teaspoon kosher salt * 3 tablespoons good white wine vinegar Set a large sieve over a deep bowl. Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Herbed Ricotta Bruschette Serves 6
Salt & Fat 20 Microwave Cheats to Make Your Life Easier Don’t look at us like that – we’re not ashamed to admit we love our microwaves as much as the next person. Why? Because they come in handy for so much more than re-heating food. Here’s our round up of the 20 best tips and tricks you might not have known you could use your microwave for. 1. Devour the perfect poached egg in 50 seconds with this clever microwave method: pour boiling water from the kettle into a microwave-safe bowl until 3/4 of the way full. 2. Using the trusty microwave, you can make this moreish chocolate fudge in 10 minutes flat (plus chilling time). Get the recipe on K.O Rasoi 3. Ever have the urgency to dig in to a tub of ice cream but hate waiting for it to soften? 4. Knock up the world’s quickest caramel sauce using your microwave. 5. For pulse-lovers, there’s nothing more annoying than reading a recipe that uses beans or lentils and seeing they require soaking overnight. 6. Remove the lid of your glass jar and any metal. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18.
Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf In a large mixing bowl, stir together the yeast and water. Punch down the dough.
iPhone 4 announced Apple Presents iPhone 4 All-New Design with FaceTime Video Calling, Retina Display, 5 Megapixel Camera & HD Video Recording Thinnest Smartphone Ever SAN FRANCISCO-June 7, 2010-Apple® today presented the new iPhone® 4 featuring FaceTime, which makes the dream of video calling a reality, and Apple's stunning new Retina display, the highest resolution display ever built into a phone, resulting in super crisp text, images and video. "iPhone 4 is the biggest leap since the original iPhone," said Steve Jobs, Apple's CEO. FaceTime is as mobile as your phone, so you can see your loved ones and friends anywhere there is Wi-Fi. Apple's stunning 3.5 inch Retina display has 960 x 640 pixels-four times as many pixels as the iPhone 3GS and 78 percent of the pixels on an iPad™. iPhone 4 is the thinnest smartphone ever-9.3 millimeters-with an all-new design and build quality like no other mobile device. iPhone 4 comes with iOS 4, the newest version of the world's most advanced mobile operating system.
Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water
Healthy Dinner Recipes Infomercials lie. Those crock-O-matics are better at clogging counter space than producing good food. Keep your money and pull out a time-tested tool for all-in-one dinners: the pot. One-pot principle #1Customize a basic recipe for the season Roasted Vegetable RisottoA one-pot dish like risotto has infinite possibilities: Add fresh peas and asparagus in spring, or cherry tomatoes and zucchini in summer. What you'll need:1 cup 1/2" cubes peeled, seeded butternut squash1 cup diced cremini mushrooms1 cup grape tomatoes, halved4 garlic cloves (2 crushed, 2 minced)1/4 cup plus 2 Tbsp extra-virgin olive oilSalt and freshly ground pepper8 cups low-sodium chicken broth3 Tbsp butter1 white onion, finely chopped2 cups arborio rice (a short-grain variety)3/4 cup grated Parmesan cheese1/4 cup chopped fresh basil How to make it:1 Preheat the oven to 350°F. 2 In a large saucepan, bring the broth to a simmer. 3 Add a ladleful of broth to the rice and stir with a wooden spoon until absorbed.
Traditional Colombian Breakfast (Calentado) This post is also available in Spanish Calentado literally means “heated” and is a traditional Colombian breakfast born in the Andean region of the country. It is very common, in this region, to eat beans and rice every day for dinner. Then, for breakfast the next day, the beans and rice are reheated and served with egg, arepa, chorizo, chicharrón or grilled beef and hot chocolate. You will find this dish on the menu of almost any Colombian restaurant around the world. Some days I miss my country more than others and when those days come, I just cook something like this breakfast and it is just like being back home and all the memories of my childhood come back to me. Ingredients (4 servings) 4 arepas 4 cooked Colombian chorizos4 fried eggs sunny side up or eggs with tomato and onions 3 cups hogao 4 cups cooked white rice 4 cups cooked pinto beans Directions Place the hogao, beans and ricein a large saucepan, mix well ensuring that the rice and beansare coated by the hogao.
Tea Eggs I don’t really celebrate Easter. I’m Chinese and not religious, but when you start seeing bunnies and peeps everywhere, you get sick of pink and yellow, and suddenly crave eggs. Right? Well, good thing I now have a batch of tea eggs in the fridge, ready for me to snack on any time. It’s actually so common to find in any Chinese household, but every family has their own way of making tea eggs, probably passed down for generations. I see plain hard boiled eggs at deli’s often sold as quick and healthy snacks, but how about so much more flavor with negligible extra calories? Some use soy sauce but my mom advises against it because it masks the tea flavor somewhat. You’ll notice that I have “sweet root” as an optional ingredient. There’s a few different thoughts on cooking time for tea eggs. Tea Eggs (Chinese Easter Eggs) ~12 eggs 1 dozen large eggs4 Lipton “red” tea bags2 tablespoons fine sea salt6 slices sweet root/licorice (optional)1 tablespoon Chinese 5 spice powder1/2 tablespoon sugar
Business - Software developer offers small businesses more room MANILA, Philippines ? Small and medium business now have more room to expand as an international business software developer launched its latest application which promises ?accelerated innovations, comprehensive functionality and superior user experience.? SAP recently launched its latest innovative software, SAP Business One 8.8, which accelerates time-to-value, facilitates business adaptability and increases ease-of-use and affordability based on strong co-innovation. ? ? SAP Business One 8.9 has been on ramp-up since August last year but was only made generally available May of this year. ? ? The new software also accommodates the continuous and ever-changing demands of the market by incorporating an upgrade wizard that is straightforward and easy to use which reduces customer? Likewise, SAP Business One 8.8 also integrates partner applications and other business services.
Fluffy Falafel…and an easy Tzatziki! « October 21, 2009 by Linda FALAFEL with TZATZIKI I eat fairly low carb, and the carbs I do eat usually come from veggies and a lot of beans. I LOVE BEANS! This recipe is a great vegetarian dish for when you’re tired of meat or just want something a little different. It gives a very soft patty, but it holds together well when fried in a small amount of oil and they firm up slightly as they rest. The sauce is fantastic – make it ahead to let the flavors meld. Falafel: 1 medium onion, finely chopped 1/2 cup fresh or 1/4 cup dried parsley 2 cloves garlic, chopped One 15-ounce can chickpeas (garbanzo beans) OR Cannellini , drained 1 egg 2 teaspoons cumin 1 teaspoon dried or 2 tablespoons fresh cilantro 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano Dash cayenne pepper 1 teaspoon lemon juice 1 teaspoon baking powder 1/2 cup Panko bread crumbs 1 tablespoon flour Oil for frying or nonstick vegetable spray In food processor place onion, parsley, and garlic. Tzatziki: 3 tablespoons sour cream Like this: