Taste The Success Once Quotes

The best is always worth waiting for. And once you taste it, no other taste will do.

Make up a recipe for a successful revolution." "Take large masses of injustice, resentment and frustration. Put them in a week or failing hegemon. Sir in misery for a generation or two, until the heat rises. Throw in destabilizing circumstances to taste. A tiny pinch of event to catalyze the whole. Once the main goal of the revolution is achieved, cool instantly to institutionalize the new order.

A man cannot un-see the truth. He cannot willingly return to darkness or go blind once he has the gift of sight, anymore than he can be unborn. We are the only species capable of self-reflection. The only species with the toxin of self-doubt written into our genetic code. Unequal to our gifts we build, we buy, we consume. We wrap ourselves in the illusion of material success. We cheat and deceive as we claw our way to the pinnacle of what we define as achievement; superiority to other men. But there is a sickness inside us. Rising like the bile that leaves that bitter taste at the back of our throats. We do our best to deny its existence, dealing in lies and distraction. Until one day the body rebels against the mind and screams out… I am not a well man. Only when we know what ails us can we hope to find the cure.

For pleasure, I have to turn to the vivid memory of tastes and smells, an inexhaustible reservoir of sensations. Once, I was a master at recycling leftovers. Now I cultivate the art of simmering memories. You can sit down to a meal at any hour, with no fuss or ceremony. If it’s a restaurant, no need to call ahead. If I do the cooking, it is always a success. The bœuf bourguignon is tender, the bœuf en gelée translucent, the apricot pie possesses just the requisite tartness.

There are four things a person needs for success: a medium amount of intelligence, a bit of imagination, self-confidence and failure. For once you taste failure, you have no fear. You can take risks more easily. Then You don't want to snuggle in your comfort zone anymore-you are ready to fly. And Success is about flying, not snuggling, God said. God sighed before speaking again. I think you need to understand how my system works. You see I have a contract with all human beings. you do your best, and every now and then, I will come behind to give you a bonus push. But it has to begin with you, For otherwise I can't distinguish who needs my help most

cellular activity in your tumor . . . well, prognosis can range from six months to . . . um, it’s difficult to say. Although certainly there have been some successful cases . . .” “Okay then,” I said, grabbing my bag off the back of the chair. “I’ll be in touch.” “Elizabeth! I’d really like you to meet with a counselor—” I left before he had a chance to finish, the taste of cold pennies on my tongue, as though I’d consented to chemo and already started injecting liquid poison into my bloodstream. Oncologists, nurses, radiologists, palliative care specialists: I was all too familiar with the cancer routine, and I wasn’t interested. Not one bit. My twin brother, Paul, once told me that there’s healthy denial,

Haven't I told you scores of times, that you're always beginners, and the greatest satisfaction was not in being at the top, but in getting there, in the enjoyment you get out of scaling the heights? That's something you don't understand, and can't understand until you've gone through it yourself. You're still at the state of unlimited illusions, when a good, strong pair of legs makes the hardest road look short, and you've such a mighty appetite for glory that the tiniest crumb of success tastes delightfully sweet. You're prepared for a feast, you're going to satisfy your ambition at last, you feel it's within reach and you don't care if you give the skin off your back to get it! And then, the heights are scaled, the summits reached, and you've got to stay there. That's when the torture begins; you've drunk your excitement to the dregs and found it all too short and even rather bitter, and you wonder whether it was really worth the struggle. From that point there is no more unknown to explore, no new sensations to experience. Pride has had its brief portion of celebrity; you know that your best has been given and you're surprised it hasn't brought a keener sense of satisfaction. From that moment the horizon starts to empty of all hopes that once attracted you towards it. There's nothing to look forward to but death. But in spite of that you cling on, you don't want to feel you're played out, you persist in trying to produce something, like old men persist in trying to make love, with painful, humiliating results. ... If only we could have the courage to hang ourselves in front of our last masterpiece!

Likewise, we “trusted the process,” but the process didn’t save Toy Story 2 either. “Trust the Process” had morphed into “Assume that the Process Will Fix Things for Us.” It gave us solace, which we felt we needed. But it also coaxed us into letting down our guard and, in the end, made us passive. Even worse, it made us sloppy. Once this became clear to me, I began telling people that the phrase was meaningless. I told our staff that it had become a crutch that was distracting us from engaging, in a meaningful way, with our problems. We should trust in people, I told them, not processes. The error we’d made was forgetting that “the process” has no agenda and doesn’t have taste. It is just a tool—a framework. We needed to take more responsibility and ownership of our own work, our need for self-discipline, and our goals. Imagine an old, heavy suitcase whose well-worn handles are hanging by a few threads. The handle is “Trust the Process” or “Story Is King”—a pithy statement that seems, on the face of it, to stand for so much more. The suitcase represents all that has gone into the formation of the phrase: the experience, the deep wisdom, the truths that emerge from struggle. Too often, we grab the handle and—without realizing it—walk off without the suitcase. What’s more, we don’t even think about what we’ve left behind. After all, the handle is so much easier to carry around than the suitcase. Once you’re aware of the suitcase/handle problem, you’ll see it everywhere. People glom onto words and stories that are often just stand-ins for real action and meaning. Advertisers look for words that imply a product’s value and use that as a substitute for value itself. Companies constantly tell us about their commitment to excellence, implying that this means they will make only top-shelf products. Words like quality and excellence are misapplied so relentlessly that they border on meaningless. Managers scour books and magazines looking for greater understanding but settle instead for adopting a new terminology, thinking that using fresh words will bring them closer to their goals. When someone comes up with a phrase that sticks, it becomes a meme, which migrates around even as it disconnects from its original meaning. To ensure quality, then, excellence must be an earned word, attributed by others to us, not proclaimed by us about ourselves. It is the responsibility of good leaders to make sure that words remain attached to the meanings and ideals they represent.

Once one has tasted the practice for oneself, the motivation is very likely to be there to extend the time of formal practice, not to achieve a special state, but to simply rest in awareness itself, outside of time altogether. This is the practice of non-doing, of openhearted presencing, of pure awareness, coextensive with and inseparable from compassion. It is not an escape from life. On the contrary, the practice of mindfulness is a gateway into the experience of interconnectedness and interdependence out of which stem emotionally intelligent actions, new ways of being, and ultimately greater happiness, clarity, wisdom, and kindness—at work and in the world.

Georgia's fingers drifted to the charm at her throat, the four worn little clover leaves. She rubbed the metal edges, sending a prayer of gratitude heavenward. Faith, hope, love, and luck--- the recipe for a charmed life. Once Georgia had thought she could make it happen on her own by planning and striving, by attaining concrete measures of success. Now she saw how wrong she had been. The real recipe for a charmed life was simple. Not easy, but simple. To do the work that filled her with wonder and delight. To walk lightly through the world, giving generously to those around her. To love all in her care as best she could. That's what she had been seeking all along. And Georgia found that now her life, which had once seemed so bitter, tasted so very sweet indeed.

The impulse here is to add “again,” but making New York “work” had not always, and maybe not ever, been a goal for those who welcomed disorder as the way to overtime or a palmed twenty. City government had never been run for maximum efficiency; the point of patronage was jobs, with results a distant second. Management was the province of reformers and the public agencies, foundations, and advocacy groups who’d erected a virtuous scaffolding around City politics, assuring things actually got done while City Hall focused on giving special interests their taste. Everyone else got pinched, especially the middle class and small businessmen who paid for their independence by having to slash through thickets of red tape, following absurd union rules and paying inflated prices. Koch liked to tell about the time an old woman tugged his sleeve and said, “Mr. Koch, Mr. Koch, make the city what it once was.” To which he said, “Lady, it was never that good.

Dorian Fairchester Faddington IV was a promiscuous poetaster of whom even his best friends declared that he "went from bed to verse." Though he was sexually omnivorous and on occasion preferred camels, like nine out of ten doctors, ordinarily his taste ran to women. Hermione Fingerforth was a woman-or so she liked to assume-and whenever she ran into Dorian it was not long before their lips met in a succession of interesting poses. "The skin is the largest organ of the body," she once nonchalantly remarked to him as they were sunbathing in the nude together on the terrace of her penthouse in Flatbush. "Speak for yourself," he declared, leaping on top of her in a sudden paroxysm of passion. "Out, out of my damned twat!" she yelled, pushing him away and shielding her much-vaunted virginity with a silver-foil sun reflector. "I take it you want me to reflect on what I'm doing," he quipped. "Jesus Christ," she said crossly, "men are only interested in women in spurts.

whirl of work. Again, we may decry the color-prejudice of the South, yet it remains a heavy fact. Such curious kinks of the human mind exist and must be reckoned with soberly. They cannot be laughed away, nor always successfully stormed at, nor easily abolished by act of legislature. And yet they must not be encouraged by being let alone. They must be recognized as facts, but unpleasant facts; things that stand in the way of civilization and religion and common decency. They can be met in but one way, — by the breadth and broadening of human reason, by catholicity of taste and culture. And so, too, the native ambition and aspiration of men, even though they be black, backward, and ungraceful, must not lightly be dealt with. To stimulate wildly weak and untrained minds is to play with mighty fires; to flout their striving idly is to welcome a harvest of brutish crime and shameless lethargy in our very laps. The guiding of thought and the deft coordination of deed is at once the path of honor and humanity.

But wait, stop, it’s not supposed to end this way! You’re the fantasy, you’re what I’m leaving behind. I can’t pack you up and take you with me.” “That was the most self-centered thing I’ve ever heard you say.” Jane blinked. “It was?” “Miss Hayes, have you stopped to consider that you might have this all backward? That in fact you are my fantasy?” The jet engines began to whir, the pressure of the cabin stuck invisible fingers into her ears. Henry gripped his armrest and stared ahead as though trying to steady the machine by force of will. Jane laughed at him and settled into her seat. It was a long flight. There would be time to get more answers, and she thought she could wait. Then in that moment when the plane rushed forward as though for its life, and gravity pushed down, and the plane lifted up, and Jane was breathless inside those two forces, she needed to know now. “Henry, tell me which parts were true.” “All of it. Especially this part where I’m going to die…” His knuckles were literally turning white as he held tighter to the armrests, his eyes staring straight ahead. The light gushing through the window was just right, afternoon coming at them with the perfect slant, the sun grazing the horizon of her window, yellow light spilling in. She saw Henry clearly, noticed a chicken pox scar on his forehead, read in the turn down of his upper lip how he must have looked as a pouty little boy and in the faint lines tracing away from the corners of his eyes the old man he’d one day become. Her imagination expanded. She had seen her life like an intricate puzzle, all the boyfriends like dominoes, knocking the next one and the next, an endless succession of falling down. But maybe that wasn’t it at all. She’d been thinking so much about endings, she’d forgotten to allow for the possibility of a last one, one that might stay standing. Jane pried his right hand off the armrest, placed it on the back of her neck and held it there. She lifted the armrest so nothing was between them and held his face with her other hand. It was a fine face, a jaw that fit in her palm. She could feel the whiskers growing back that he’d shaved that morning. He was looking at her again, though his expression couldn’t shake off the terror, which made Jane laugh. “How can you be so cavalier?” he asked. “Tens of thousands of pounds expected to just float in the air?” She kissed him, and he tasted so yummy, not like food or mouthwash or chapstick, but like a man. He moaned once in surrender, his muscles relaxing. “I knew I really liked you,” he said against her lips. His fingers pulled her closer, his other hand reached for her waist. His kisses became hungry, and she guessed that he hadn’t been kissed, not for real, for a long time. Neither had she, as a matter of fact. Maybe this was the very first time. There was little similarity to the empty, lusty making out she’d played at with Martin. Kissing Henry was more than just plain fun. Later, when they would spend straight hours conversing in the dark, Jane would realize that Henry kissed the way he talked--his entire attention taut, focused, intensely hers. His touch was a conversation, telling her again and again that only she in the whole world really mattered. His lips only drifted from hers to touch her face, her hands, her neck. And when he spoke, he called her Jane. Her stomach dropped as they fled higher into the sky, and they kissed recklessly for hundreds of miles, until Henry was no longer afraid of flying.

I’m here to horrify you,” he said. And then, because he couldn’t bear it any longer, he reached out and pulled her to him. She was warm and soft in his arms, and she smelled so deliciously right. He could have inhaled her scent for hours. “Hugo—” He didn’t want to talk. He didn’t want to answer any questions. He didn’t know who he was or what he wanted or what dreams would come to fill his heart. He only knew that if he couldn’t have her, nothing would ever be right again. And so he kissed her. He tasted her, sweet and steady against him, put his hand in the small of her back and drew her toward him. She kissed him back. “I love you,” he said. The truth took root inside him. For the first time in years, the dark words of his past receded. “But, Hugo…” He set his fingers over her lips. “Let me do this,” he said. “I thought I had to prove myself with money and accomplishments. But those will always ring hollow. They will never be enough. I want to be somebody. Let me be your husband. Let me be the father of your child—of all your children. I got more satisfaction from striking Clermont than I did from any success I found in business.” She pulled back from him. “You struck Clermont?” “Twice. And—that reminds me—I blackmailed him into promising to send your child to Eton.” Hugo tightened his grip around her. “I’ve never pretended to be a good man, you know. It’s just that…I’m yours.” He leaned his head against hers. Her breath was warm against his face. “Did you hit him hard?” “I’m afraid I did.” “That’s my Hugo.” There was a grim satisfaction in her voice. “I love you, you know. If you hadn’t come, as soon as winter set in and the ground became too hard to work, I’d planned to come for you.” “Well, I’m glad I came to my senses,” Hugo said. “You shouldn’t have traveled, not in your condition. Yet curiosity impels me to inquire. What did you plan to do, once you arrived?” “Allow me to demonstrate.” She lifted her face to his, traced the line of his jaw with her fingers. “This.” She pressed a kiss to the corner of his mouth. “And this.” She kissed the other corner. “And…” She took his mouth full on, her lips soft against his, tasting of all the things he’d most wanted. “I’d do that,” she whispered, “until you were forced to admit you loved me.” “I love you.” “Well, that’s no fun.” She kissed him again. “Now what excuse do I have?” He drew in a shuddering breath and pulled her closer. “You could make me say it again,” he whispered. “Make me say it always. Make me say it so often that you never have cause to doubt. I love you.

This Compost" Something startles me where I thought I was safest, I withdraw from the still woods I loved, I will not go now on the pastures to walk, I will not strip the clothes from my body to meet my lover the sea, I will not touch my flesh to the earth as to other flesh to renew me. O how can it be that the ground itself does not sicken? How can you be alive you growths of spring? How can you furnish health you blood of herbs, roots, orchards, grain? Are they not continually putting distemper'd corpses within you? Is not every continent work'd over and over with sour dead? Where have you disposed of their carcasses? Those drunkards and gluttons of so many generations? Where have you drawn off all the foul liquid and meat? I do not see any of it upon you to-day, or perhaps I am deceiv'd, I will run a furrow with my plough, I will press my spade through the sod and turn it up underneath, I am sure I shall expose some of the foul meat. 2 Behold this compost! behold it well! Perhaps every mite has once form'd part of a sick person—yet behold! The grass of spring covers the prairies, The bean bursts noiselessly through the mould in the garden, The delicate spear of the onion pierces upward, The apple-buds cluster together on the apple-branches, The resurrection of the wheat appears with pale visage out of its graves, The tinge awakes over the willow-tree and the mulberry-tree, The he-birds carol mornings and evenings while the she-birds sit on their nests, The young of poultry break through the hatch'd eggs, The new-born of animals appear, the calf is dropt from the cow, the colt from the mare, Out of its little hill faithfully rise the potato's dark green leaves, Out of its hill rises the yellow maize-stalk, the lilacs bloom in the dooryards, The summer growth is innocent and disdainful above all those strata of sour dead. What chemistry! That the winds are really not infectious, That this is no cheat, this transparent green-wash of the sea which is so amorous after me, That it is safe to allow it to lick my naked body all over with its tongues, That it will not endanger me with the fevers that have deposited themselves in it, That all is clean forever and forever, That the cool drink from the well tastes so good, That blackberries are so flavorous and juicy, That the fruits of the apple-orchard and the orange-orchard, that melons, grapes, peaches, plums, will none of them poison me, That when I recline on the grass I do not catch any disease, Though probably every spear of grass rises out of what was once a catching disease. Now I am terrified at the Earth, it is that calm and patient, It grows such sweet things out of such corruptions, It turns harmless and stainless on its axis, with such endless successions of diseas'd corpses, It distills such exquisite winds out of such infused fetor, It renews with such unwitting looks its prodigal, annual, sumptuous crops, It gives such divine materials to men, and accepts such leavings from them at last.

Come when you should. All this will have been passing through me for you to breathe. I have gazed at it for so long, for your sake, namelessly, with the gaze of poverty, and have loved it, as if already you drank it in. And yet: when I recall that all this- myself, stars, flowers, the sharp flight of a bird out of gesturing brushwood, the clouds' haughtiness and what the wind could do to me at night, whisking me out of one being into next,-that all this, in endless succession (for I am all this, am what the potion's roar left behind in my ear, am the exquisite taste which once a ripe fruit expended on my lips),- that all this, when once you're really here, all, even back to the boy's low gaze into the chalices of high-grown flower fields, even back to one of my mother's smiles which I perhaps, thronged with your being, shall think of as something stolen-, that all this I then shall have to inexhaustibly outgive, night and day, so much unsparingly assimilated nature-, never knowing if what begins to glow in you is mine: perhaps you'll grow more beautiful entirely from your own beauty, from the profusion of restedness in your limbs, from what is sweetest in your blood,-for all I know, because there is awareness even in your hand, because your hair flatters your shoulders, because something in the dark breeze is one with you, because your forget me totally, because you don't strain to hear, because you are a woman: when I recall how I've thrust tenderness into that blood I'd never startled, the voiceless heartstream of things held dear Toledo, November 1912

How Could You Not - for Jane Kenyon It is a day after many days of storms. Having been washed and washed, the air glitters; small heaped cumuli blow across the sky; a shower visible against the firs douses the crocuses. We knew it would happen one day this week. Now, when I learn you have died, I go to the open door and look across at New Hampshire and see that there, too, the sun is bright and clouds are making their shadowy ways along the horizon; and I think: How could it not have been today? In another room, Keri Te Kanawa is singing the Laudate Dominum of Mozart, very faintly, as if in the past, to those who once sat in the steel seat of the old mowing machine, cheerful descendent of the scythe of the grim reaper, and drew the cutter bars little reciprocating triangles through the grass to make the stalks lie down in sunshine. Could you have walked in the dark early this morning and found yourself grown completely tired of the successes and failures of medicine, of your year of pain and despair remitted briefly now and then by hope that had that leaden taste? Did you glimpse in first light the world as you loved it and see that, now, it was not wrong to die and that, on dying, you would leave your beloved in a day like paradise? Near sunrise did you loosen your hold a little? How could you not already have felt blessed for good, having these last days spoken your whole heart to him, who spoke his whole heart to you, so that in the silence he would not feel a single word was missing? How could you not have slipped into a spell, in full daylight, as he lay next to you, with his arms around you, as they have been, it must have seemed, all your life? How could your cheek not press a moment to his cheek, which presses itself to yours from now on? How could you not rise and go, with all that light at the window, those arms around you, and the sound, coming or going, hard to say, of a single-engine plane in the distance that no one else hears?

There are truths which are best recognized by mediocre heads, because they are most appropriate for them; there are truths which have charm and seductive power only for mediocre minds: — at this very point we are pushed back onto this perhaps unpleasant proposition, since the time the spirit of respectable but mediocre Englishmen — I cite Darwin, John Stuart Mill, and Herbert Spencer — is successfully gaining pre-eminence in the middle regions of European taste. In fact, who could doubt how useful it is that such spirits rule from time to time? It would be a mistake to think that highly cultivated spirits who fly off to great distances would be particularly skilful at establishing many small, common facts, collecting them, and pushing to a conclusion: — they are, by contrast, as exceptional men, from the very start in no advantageous position vis-à-vis the “rules.” In the final analysis, they have more to do than merely have knowledge — for they have to be something new, to mean something new, to present new values! The gap between knowing something and being able to do something is perhaps greater as well as more mysterious than people think. It’s possible that the man who can act in the grand style, the creating man, will have to be a person who does not know; whereas, on the other hand, for scientific discoveries of the sort Darwin made a certain narrowness, aridity, and conscientious diligence, in short, something English, may not be an unsuitable arrangement. Finally we should not forget that the English with their profoundly average quality have already once brought about a collective depression of the European spirit. What people call “modern ideas” or “the ideas of the eighteenth century” or even “French ideas” — in other words, what the German spirit has risen against with a deep disgust — were English in origin. There’s no doubt of that. The French have been only apes and actors of these ideas, their best soldiers, as well, and at the same time unfortunately their first and most complete victims. For with the damnable Anglomania of “modern ideas” the âme française [French soul] has finally become so thin and emaciated that nowadays we remember almost with disbelief its sixteenth and seventeenth centuries, its profoundly passionate power, its resourceful nobility. But with our teeth we must hang on to the following principle of historical fairness and defend it against the appearance of the moment: European noblesse [nobility] — in feeling, in taste, in customs, in short, the word taken in every higher sense — is the work and invention of France; European nastiness, the plebeian quality of modern ideas, the work of England.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

You shall not hate the Egyptians for having mistreated you so badly, not because they deserve your forgiveness but because you deserve better than to be permanently mired in the bitterness of the past. As long as your soul is corroded by hatred, you are still their slave. At the Passover Seder, when Jews celebrate the memory of the Exodus from Egypt, we taste a bitter herb before the meal to recall the bitterness of slavery, then immediately override the bitter taste with matzo and wine, symbols of liberation. Once we recognize that the thirst

To think, when I was working I thought that owning possessions was a reflection of success. Little did I realize that I was happier with less stuff. In college I was enjoying some of the best moments of my life, and the things that mattered the most were the experiences and interactions that were shaping my future. And it's these new experiences that keep your life exciting. Maybe it's the reason people lose inspiration as they grow older: living a life with fewer surprises. I believe travel can take you back to that intoxicating place. The place where tasting a strange fruit or looking out at a remarkable vista makes you feel energized once again.

If you wish to cook, the recipe for success is to follow a good chef, follow his approach & ingredients.Avoid the situation where you get convinced by the taste, but not by the approach or ingredients used; and you start adding own approach & ingredients. The starting point of getting the success is to be a student in order to master the craft and once you have mastered the craft than improvise to become the master.

Take whatever job you can at one of those companies. Don’t worry too much about the title—focus on the work. If you get a foot in the door at a growing company, you’ll find opportunities to grow, too. Just whatever you do, don’t become a “management consultant” at a behemoth like McKinsey or Bain or one of the other eight consultancies that dominate the industry. They all have thousands upon thousands of employees and work almost exclusively with Fortune 5000 companies. These corporations, typically led by tentative, risk-averse CEOs, call in the management consultants to do a massive audit, find the flaws, and present leadership with a new plan that will magically “fix” everything. What a fairy tale—don’t get me started. But to many new grads, it sounds perfect: you get paid incredibly well to travel around the world, work with powerful companies and executives, and learn exactly how to make a business successful. It’s an alluring promise. Parts of it are even true. Yes, you get a nice paycheck. And yes, you get plenty of practice pitching important clients. But you don’t learn how to build or run a company. Not really. Steve Jobs once said of management consulting, “You do get a broad cut at companies but it’s very thin. It’s like a picture of a banana: you might get a very accurate picture but it’s only two dimensions, and without the experience of actually doing it you never get three dimensional. So you might have a lot of pictures on your walls, you can show it off to your friends—I’ve worked in bananas, I’ve worked in peaches, I’ve worked in grapes—but you never really taste it.” If you do choose to go that route and find yourself at one of the Big Four or the other top six firms, then that is of course your choice. Just know before you go what you want to learn and the experiences you need for your next chapter. Don’t get stuck. Management consulting should never be your endpoint—it should be a way station, a brief pause on your journey to actually doing something. Making something. To do great things, to really learn, you can’t shout suggestions from the rooftop then move on while someone else does the work. You have to get your hands dirty. You have to care about every step, lovingly craft every detail. You have to be there when it falls apart so you can put it back together. You have to actually do the job. You have to love the job.

Some beers, especially canned ones, taste exactly the same all the way through. The flavour you get when the beer first hits your tongue is the same as the one you get 'in the middle' of the sip, and in the 'finish'. In the case of many cheaply made beers it's likely that the flavour, such as it is, will die away completely by the time the finish should have arrived, and that the 'aftertaste' will be slightly unpleasant ... Structure is vital to a successful beer ... Complexity is vital to the satisfaction rating of a fine beer ... Typically, a complex beer will have not just various strands of flavour chiming in all at once, like a musical chord, but flavours that are introduced at one point of the tasting process and then recede ... Some beers come up with surprising new flavours that were not predicted in anything that's come before, and just occasionally produce something really wild and wacky ...The most important question to ask of a beer is 'Do I like this, and do I want some more?' There's precious little point ploughing on with a beer you just don't like, no matter how great its international status. But it's also important to attempt a little objectivity, and separate out the question 'Do I like this?' from the quite independent question, 'Does this beer achieve what it sets out to do - is it good at being what it wants to be?

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

Once this became clear to me, I began telling people that the phrase was meaningless. I told our staff that it had become a crutch that was distracting us from engaging, in a meaningful way, with our problems. We should trust in people, I told them, not processes. The error we’d made was forgetting that “the process” has no agenda and doesn’t have taste. It is just a tool—a framework. We needed to take more responsibility and ownership of our own work, our need for self-discipline, and our goals.

Getting the Most From The Chili Vegetarian Recipe Chili has become an approved mainstay of vegetarian cooking. An actual chili vegetarian recipe cook yet, understands that there's more to just randomly adding any type of chili pepper. There are some matters which you should take into consideration with your recipe. Understand Your Chili Naturally, the number of chili in your chili recipe will obviously depend on your own natural ability to survive hotness. The question however is the best way to discover if there's an excessive amount of chili. One basic step would be to understand your chili peppers. It's a fact for example that bell peppers and pimiento supply no hot flavor in any way so you are able to essentially add just as much as you need in a dish. Habanero and santaka chilies yet are on the list of hottest so you'd do good to add reasonable numbers in your recipe. The well-known jalapenos are just around rather hot and are frequently the favourite fixings in a vegetarian cooking. Rev Up on Fairly Hot For those that can not manage habaneros that are overly hot, they can raise chili peppers to the middle or lower range of hotness. In addition , they are natural pain killers that tend not to dull your entire critical perceptions. Manage Chilies Correctly Chilies can burn skin. Manage chilies just with your bare hands if you just have a modest amount to cut. Chili juice on your own eyes can be an extremely distressing experience. Handle the Heat Tomato sauce can also be considered successful in helping reduce the hotness of chili. Beer and other drinks should be avoided if it's already too hot in your mouth. Combination with Other Flavors Your food would taste best with garlic, legumes, tofu, onions and tomatoes. Simply make sure you combine your ingredients nicely so the flavor will not stick in only some parts of the recipe but watch out for burnt fixings. Specialists guide though that fixings should not be combined all at once since this could kill the hot flavor. Saut the spices slowly to discharge the oil that holds the secret to its hot flavor. Determined by the dish, you'll be able to serve a chili dish 24 hours later to give time for flavors and tastes to mixture.

You’re wrong about one thing. I’ve failed plenty. But I’m not going to fail at this. And since you insist on staying, you’ll get a front-row seat to my success. Enjoy the upgrade from the cheap seats.” She turned and sauntered away. Done with the confrontation. Done with him. Cheap seats? Oh heck no. Insult his sauce? Whatever. Insult him? Fine. But she’d hit a nerve by smack-talking like a spoiled princess. Dazzled by her beauty—and that was on him—he’d forgotten for a moment she was selling hand-me-down sauce from an inherited restaurant. Secure by birthright in comforts he’d spent his childhood chasing, only to fail, again and again. Forget forfeiting. Not only did he plan to show up and outsell Simone Blake every week, but he’d accept the invitation to pitch his brand on The Executives. Win an investment and prove once and for all, in front of the whole country, that he mattered. He might come from nothing, but he was going somewhere. Cheap seats? She’d be watching his victory from the couch.

Winning came so easy to all these bastards. The private school chess dilettantes, the imperial occupiers of my neighborhood, the smug CEO types who sometimes showed up at assemblies to lecture us about success. No, I thought: This will not stand. Maybe I was channeling Lebowski, but the feeling was real, and very deep. I could do something to recapture my dignity. Maybe, just once, I could give those preening power jocks a taste of defeat. If not on the street, then over the board.

A good transitional call to action can do three powerful things for your brand: 1.​Stake a claim to your territory. If you want to be known as the leader in a certain territory, stake a claim to that territory before the competition beats you to it. Creating a PDF, a video series, or anything else that positions you as the expert is a great way to establish authority. 2.​Create reciprocity. I’ve never worried about giving away too much free information. In fact, the more generous a brand is, the more reciprocity they create. All relationships are give-and-take, and the more you give to your customers, the more likely they will be to give something back in the future. Give freely. 3.​Position yourself as the guide. When you help your customers solve a problem, even for free, you position yourself as the guide. The next time they encounter a problem in that area of their lives, they will look to you for help. Transitional calls to action come in all shapes and sizes. Here are a few ideas to create transitional calls to action of your own: •​Free information: Create a white paper or free PDF educating customers about your field of expertise. This will position you as a guide in your customer’s story and create reciprocity. Educational videos, podcasts, webinars, and even live events are great transitional calls to action that on-ramp customers toward a purchase. •​Testimonials: Creating a video or PDF including testimonials from happy clients creates a story map in the minds of potential customers. When they see others experience a successful ending to their story, they will want that same ending for themselves. •​Samples: If you can give away free samples of your product, do it. Offering a customer the ability to test-drive a car, taste your seasoning, sample your music, or read a few pages of your book are great ways to introduce potential customers to your products. •​Free trial: Offering a limited-time free trial works as a risk-removal policy that helps to on-ramp your customers. Once they try your product, they may not be able to live without it.

Life is strange,’ she said. ‘How we live it all at once. In a straight line. But really that’s not the whole picture. Because life isn’t simply made of the things we do, but the things we don’t do too. And every moment of our life is a . . . kind of turning.’ Still nothing. ‘Think about it. Think about how we start off . . . as this set thing. Like the seed of a tree planted in the ground. And then we . . . we grow . . . we grow . . . and at first we are a trunk . . .’ Absolutely nothing. ‘But then the tree – the tree that is our life – develops branches. And think of all those branches, departing from the trunk at different heights. And think of all those branches, branching off again, heading in often opposing directions. Think of those branches becoming other branches, and those becoming twigs. And think of the end of each of those twigs, all in different places, having started from the same one. A life is like that, but on a bigger scale. New branches are formed every second of every day. And from our perspective – from everyone’s perspective – it feels like a . . . like a continuum. Each twig has travelled only one journey. But there are still other twigs. And there are also other todays. Other lives that would have been different if you’d taken different directions earlier in your life. This is a tree of life. Lots of religions and mythologies have talked about the tree of life. It’s there in Buddhism, Judaism and Christianity. Lots of philosophers and writers have talked about tree metaphors too. For Sylvia Plath, existence was a fig tree and each possible life she could live – the happily-married one, the successful-poet one – was this sweet juicy fig, but she couldn’t get to taste the sweet juicy figs and so they just rotted right in front of her. It can drive you insane, thinking of all the other lives we don’t live.

What draws ants to even the most remote sugar crystals? What entices bees to flowers? It's the fundamental code of life. Hunger is a taste of yearning your life code carries that, when seated into a human body, translates into mental and bodily desires. In the short term, within a single life, childhood limitations or arousals sow the seeds of desire. Most human goals frequently revolve around good food, good clothing, intimacy, artistic/scientific expression, or financial success. Across multiple lifetimes, it all ties back to our underlying evolutionary hunger. That is why some of our dreams are unexpectedly different from our waking life goals. That is why siblings born from the same parents, nurtured similarly, have weirdly different life goals. This multi-life journey, when unaware, is exactly what we attribute to destiny, and when a little aware, we attribute to Karma. Once these little tributaries are done with their own little flow, they flow back to the original river. In the grand existential scheme, as temporary and evolutionary desires are satisfied, we flow back with the current of existential fulfillment. Spirituality helps us ride the original current, fulfilled and free from temporary desires. Life, in its microcosm, is complex enough, let alone the macro one.

What draws ants to even the most remote sugar crystals? What entices bees to flowers? It's the fundamental code of life. Hunger is a taste of yearning your life code carries that, when seated into a human body, translates into mental and bodily desires. In the short term, within a single life, childhood limitations or arousals sow the majority of the seeds of desire. Most human goals frequently revolve around good food, good clothing, intimacy, artistic/scientific expression, and financial success. Across multiple lifetimes, it all ties back to our underlying evolutionary hunger. That is why some of our dreams are unexpectedly different from our waking life goals. That is why siblings born from the same parents, nurtured similarly, have weirdly different life goals - they are two different manifestations of two different derivative codes. This multi-life journey, when unaware, is exactly what we attribute to destiny, and when a little aware, we attribute to Karma. Once these little tributaries are done with their own little flow, they flow back to the original river. In the grand existential scheme, as temporary and evolutionary desires are satisfied, we flow back with the current of existential hunger. This cosmic hunger is more of playfulness than a hunger, simply consciousness, with minimal interference from senses or other impurities, being drawn towards matter, like a playful snake chasing its own tail. Yes, it might be perplexing to our worldly mind. You remember the symbol Ying Yang? The dark dot is the matter in consciousness, and the white dot is the consciousness in Matter - like a lover playfully chasing their loved one. It's a merging of the two fundamental ingredients of existence. Spirituality strives us to ride the original current, fulfilling and freeing us from temporary desires, allowing us to become one with that primordial life code. That is why a Buddha's desires can be attributed to the desires of existence itself. Life, in its microcosm, is complex enough, let alone the macro one.

We will take the case of those who are in better circumstances than the mass of the community. They are well educated and taught; they have few distresses in life, or are able to get over them by the variety of their occupations, by the spirits which attend good health, or at least by the lapse of time. They go on respectably and happily, with the same general tastes and habits which they would have had if the Gospel had not been given them. They have an eye to what the world thinks of them; are charitable when it is expected. They are polished in their manners, kind from natural disposition or a feeling of propriety. Thus their religion is based upon self and the world, a mere civilization; the same (I say), as it would have been in the main, (taking the state of society as they find it,) even supposing Christianity were not the religion of the land. But it is; and let us go on to ask, how do they in consequence feel towards it? They accept it, they add it to what they are, they ingraft it upon the selfish and worldly habits of an unrenewed heart. They have been taught to revere it, and to believe it to come from God; so they admire it, and accept it as a rule of life, so far forth as it agrees with the carnal principles which govern them. So far as it does not agree, they are blind to its excellence and its claims. They overlook or explain away its precepts. They in no sense obey because it commands. They do right when they would have done right had it not commanded; however, they speak well of it, and think they understand it. Sometimes, if I may continue the description, they adopt it into a certain refined elegance of sentiments and manners, and then the irreligion is all that is graceful, fastidious, and luxurious. They love religious poetry and eloquent preaching. They desire to have their feelings roused and soothed, and to secure a variety and relief in that eternal subject which is unchangeable. They tire of its simplicity, and perhaps seek to keep up their interest in it by means of religious narratives, fictitious or embellished, or of news from foreign countries, or of the history of the prospects or successes of the Gospel; thus perverting what is in itself good and innocent. This is their state of mind at best; for more commonly they think it enough merely to show some slight regard for the subject of religion; to attend its services on the Lord’s day, and then only once, and coldly to express an approbation of it. But of course every description of such persons can be but general; for the shades of character are so varied and blended in individuals, as to make it impossible to give an accurate picture, and often very estimable persons and truly good Christians are partly infected with this bad and earthly spirit.