Friday, February 26, 2010

8 Traits and Habits that Successful Folks Share

Eight traits and habits that successful folks share

1) Optimism. People who understand the keys to success have a sunnier outlook. When they rank their own happiness, they're an eight out of 10, which makes them cynical enough to purchase life insurance and have emergency funds, but bright-sided enough to get more job interviews, land jobs and get solid performance evaluations.

2) Resilience. As with optimism, we're born with about 50 percent of the resilience we'll ever get, according to the research from the university of Pennsylvania. The rest is up to us. And in these uncertain times we've never needed it more. To up your resilience, when comparing yourself to others ( we all do this), put yourself in a good light rather than a poor one. For example, I'm not the least flexible person in yoga class. I am among the most flexible of the beginners.

3) Passion. There are jobs that you do for money. There are careers, which offer money plus advancement. And there are callings, which are those things you have to do. Americans on average have 12 different jobs and four different careers over their lifetimes. The wealthy have fewer, and I believe it's because they're found their calling, their passions, and are sticking to them - and there's a great financial advantage to that path. To find your passion, ask yourself: What is it people say I do well? What am I doing with my time? And if that doesn't work: What turned me on as a child - and does it have a corollary in the adult world?

4) Connectedness. People who live paycheck to paycheck keep close ranks socially. They tend to stick to family and close friends. The wealthy open their circles to anyone - neighbors, colleagues, friends of friends - who might be an ally financially or in business. That means not only joining the appropriate groups, but putting yourself out there as a leader.

5) Intuition. Our brain stores information that tells us if something happens, something else could follow. When it senses a pattern, it sends signals we often feel in our guts. We call them hunches. What they are is intuition, a sense that's usually well developed in the wealthy. To make yours work for you, figure out what it's saying. Not sure? Try this: When faced with a tough yes-or-no decision, flip a coin. Assign the yes and no to heads or tails. While the coin is in the air, you'll hope that it lands one way or the other. That hope is your intuition.

6) Saving habitually. The wealthy credit their financial success to saving habitually ( even more than to investing). This isn't the easiest habit to learn, because your brain is hard-wired to value today's purchases more than those put off until tomorrow. That's why saving is best accomplished automatically. Whenever you get paid, make sure money automatically moves into your retirement account, as well as into discretionary savings. Then watch your savings grow. Your brain will learn to take pleasure in that.

7) Investing in stocks. Even in tumultuous markets, the wealthy invest in stocks. They understand the need to take risk with their money in order to give it the ability to work as hard as they do. But this shouldn't be done blindly. You need an asset allocation that's in sync with your age and risk tolerance. If you don't feel comfortable developing this yourself, a target-date fund tied to the approximate year you expect to retire can keep you in balance.

8) Gratitude. Finally, the wealthy understand the importance of giving back - and being thankful for what they have - to tie it all together. Gratitude is the antidote to materialism. Materialism is obsessing on what you desire. Gratitude is appreciating what you have. To get more of it into your life, use these words daily: grateful, thankful, gift, lucky, fortunate.You'll start feeling richer in no time.

Wednesday, February 24, 2010

Cinnamon Bread

EASY CINNAMON BREAD
serves 8

2 1-pound packages refrigerated pizza doough
1 tablespoon cinnamon
1 cup sugar
8 tablespoons (1 stick) butter, melted, plus more for the pan

Heat oven to 375 f.
Tear off
small bits of the dough and roll them into 1- to 1 1/2-inch balls. Place the balls on a plate. Combine:
the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered bundt pan.
Drizzle any remaining butter over the top and sprinkle with any remaining cinnamon sugar.
Bake until golden brown, about 40 minutes. Remove from oven and let cool for 5 minutes.
Place a plate on top of the pan and carefully flip it over. Tap the bottom to release the bread.
Transfer to a plate and let people pull the bread apart with their fingers.

Make Your Own Laundry Detergent

1 cup- kirk's castile soap
1/2 cup- washing soap
1/2 cup- borax

grate one bar of kirk's castile soap
mix in
washing soda and borax

VOILA
you have laundry detergent
use 1 to 2 tablespoon for a full load of laundry

Wednesday, February 10, 2010

Pomegranate Eye Serum

This deeply nourishing eye serum is packed with antioxidants. I always pop a bottle in my purse when traveling, as it helps combat unavoidably dehydrated skin.

Ingredients
1 tbsp grapeseed oil
1 tsp pomegranate seed oil
1 tsp carrot seed oil
1 tsp wheat germ oil

Preparation; Combine.

Yields: approx one ounce of serum
Application: Use a few drops under your eyes, in the morning and evening after moisturizing.
Storage: 1-ounce dark glass bottle with dropper
Shelf Life: 1 year in a cool dark cupboard

Saturday, January 30, 2010

AHA Skin Lightening Mask


If your skin is sun-damaged, or blotchy with high-pigmentation, before you succumb to expensive laser treatments, give this natural Alpha Hydroxy Acid mask a try.

Ingredients
1 fresh papaya ( peeled, seeds removed and cut into small cubes.)
1/2 fresh pineapple ( peeped, cored, and cut into small cubes.)

Preparation
If you have a juicer that has a setting for soft fruit, this will be perfect for extracting the juice ( you also don't need to peel or core the fruit.) If not, crush the fruit cubes with a mortar and pestle and then press through a sieve to extract the juice.

Yields: Enough for one application
Application: Use once a week for six weeks.
Saturate a cotton pad or ball in the juice and apply to your decollete, neck and face in upward strokes. Leave the juice to dry for fifteen minutes, then rinse off with warm water and moisturize as usual.
(Note: A tingling sensation is normal, as the acids are clearing away those dead skin cells. If the sensation becomes too much, rinse if off earlier.)

Saturday, January 23, 2010

Gaspe Smoked Salmon / Blue-Cheese Dip


GASPE SMOKED SALMON WITH LEMON-CAPER CREAM CHEESE

2 packages (8oz. each) cream cheese, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 lemons)
2tbsp. drained capers

Combine all ingredients in a medium bowl and mix well. Serve with cocktail-size slices of pumpernickel bread
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BAYLEY HAZEN BLUE-CHEESE DIP WITH CELERY STALKS

2 1/2 cups sour cream
1 1/2 cups mayonnaise
3 tbsp. freshly squeezed lemon juice (from 2 lemons)
1/2 tsp. Worcestershire sauce
1 tsp. coarsely ground black pepper
3 1/2 cups crumbled Bayley Hazen Blue Cheese
6 bunches celery stalks

In a large serving bowl, combine sour cream, mayonnaise, lemon juice, worcestershire sauce, black pepper and 2 1/2 cups of cheese. Stir well, then sprinkle with remaining cup of cheese. Serve with whole celery stalks.

Thursday, January 21, 2010

Travel Diaries: Jaisalmer Fort

All I could do was smile and hope the bull didn't impale me.
Rajasthan, India

Wednesday, January 20, 2010

Travel Diaries: Jaisalmer Desert

Travel Diaries: Taj Mahal

Indian Flower Garland

Flower Garlands became a mild obsession of mine in India. One of my favorite moments was when one of the locals sold me a garland needle for 10 rupees. Everywhere you turn in India there is garland for sale. The vibrant colors of spices, flowers and saries are phenomenal!

Tuesday, January 19, 2010

Travel Diaries


I'm home from India and Sir Lanka. After a month of spending my days visiting the Taj Mahal, sleeping under the stars in the desert, sneaking over to the Lake Palace Hotel, drinking chai tea and dining on the most amazing Indian food. It's bittersweet to be home. This photo was taken in Udaipur, Rajasthan India. I'm standing in front of the Anjani Hotel, where I spent three lovely nights.

Saturday, January 16, 2010

Etiquette


IF THE HOST SAYS, "JUST BRING WINE..."

Always bring two bottles. If no type is specified, I'd suggest Peju Provence, made in the Napa Valley. A rare mix of white and red wine varietals, it's something like a lighter, more floral pinot noir, dry yet fruit-forward, with notes of cherries, strawberries and even cranberries.

Friday, January 15, 2010

Greek Almond Dip


GREEK ALMOND DIP
Loosely based on classic Greek skordalia, this dip gets its brightness from fresh dill and lemon juice.

INGREDIENTS
3/4 cup (unblanched) almonds
1 cup Greek yogurt
1/4 cup olive oil
1 tablespoon finely chopped fresh dill
1 clove garlic, finely chopped
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
1. Pulse almonds in a blender until they are finely ground.
2. Place in a bowl with remaining ingredients.
3. Stir well to combine.
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HOMEMADE PITA CHIPS
4 6" (one 8oz. Package), split and divided into quarters
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt
Preheat oven to 375. Arrange the pita wedges in a single layer on a sheet pan (use two pans if they don't all fit). Sprinkle with olive oil and salt. Place in the oven, and cook for 5 to 6 minutes with turning.