Posts Tagged With: Being Good at What You Do

On: Thrill of the First Grill

by Donnie Hayden

© 2014, all rights reserved

 

Well, today at The Gathering Place, we’re cooking. Yes, this post is abut the ‘thrill of the first grill,’ of the season.

Fresh from sleep ( I think the jet lag is over) and fresh with inspiration from our recent travels to Japan and Australia, we’re cooking up a storm!

Let me first explain the word ‘”storm.” It has been literally “storming” here recently. We have had quite a bit of rain and the temperature dropped dramatically. I’m not complaining, just explaining, for up here on the hill, we have fared better than some that have gone through a lot of flooding and damage. “Storm,” “Stormy” and “bad weather,” can be used and are used here, figuratively.

About a week before we left Australia (OZ-tralia), my wife Susan, was suffering from pain in her right leg. We thought it was just muscular or something like that from the much walking we have done these last couple of months. The day after we got home, I drove her to the doctor. A ultrasound revealed that she has a blood clot in her leg. Rather than go into details, let me just say that she is doing better, but has to take it easy. Now “easy” to you might be easy to you, but not to Susan. She has plenty to do that she both wants to do and needs to do. So, it’s not “easy,” it is scary, different, frustrating and kind of stormy here, at the Gathering Place.

There were things, important things we missed while gone. For one, our only granddaughter has a mouthful of teeth, is walking and is keeping up with and will be soon the boss of her two older, fraternal twin brothers. There’s graduations, birthdays and even a wedding coming up. I’ve painting to do, grass to grow, a yard sale to plan and implement so, we can get rid of this huge pod in our driveway and have a full driveway again. And there has been the loss of a dear family member and the daughter of two of our other dear friends.

We’ve gone through all the mail and junk mail. We’ve a lot of catch-up to catch-up on, about many things. You leave for a couple of months and when you get back, everything you left is still here and more and less. Susan is retired. Me? I only know that we were tired while traveling; tired from traveling and when we got home as we still are, we’re re-tired! 🙂

Sometimes, we just don’t realize how good people are at what they do until, we have to step in and try to do, what they do. Susan is the shopper, the meal planner, daily cook and specialty cook too. I could go on and on about what she does, but the point is, for the present and for an indeterminate period of time, I have to step in and step up. Not complaining just explaining.

Me? Oh, I am a trained gourmet chef. I know how to shop for the best and how to prepare the best. Blah, blah, blah, you want to know what I really am, I ‘m just a show-off chef. I’m the guy you want to have prepare feasts, special occasions, holiday meals and fancy dinners for 100’s of guests! I’m not boasting, that’s a fact Jack (or Jill or whatever pray tell, your name is. 🙂

But there is a whole bunch of differences between what I do and what a daily good cook, like my wife Susan, has done for years. Like what, like feeding a family on a budget, coupon collecting, best-deal detective-ing, and with grace under pressure, adding variety and all, with delicious and nutritious food, day in and day out, 450 days a year (extra days for extra people that often show up extra-ordinarily).

Oh sure, I used to know grams and milliliters. I’ve had a lot of experience with healthy food and shopping on a budget. But that was then and this is now. Like the saying goes, “use it or lose it.”

Well, if I am such an experienced chef with all this training, why have you never heard of me? Why am I not a successful chef and restaurateur with a whole bunch of the famed culinary and prestigious, Michelin Stars, associated with my work? The short answer is, I can’t handle the pressure! But also, I cannot stand to cook the same stuff over and over again, day in and day out! Food is either just something I HAVE to eat, when I’m doing something else that I deem more important, but my stomach won’t shut up until I cram something down my throat. Thank God I married Susan because, at least her food is delicious, balanced, and nutritious! If I just had to feed me, I’d either sort-of-starve, which really means, I gain weight or just eat junk which means, I gain weight. PROVE THIS TO YOURSELVES FOLKS! If you, would just eat three balanced meals a day at the same times and you do NOTHING else, I guarantee you will lose weight! You can even eat my food, BUT NOT A LOT OF IT, ALL THE TIME; EVERY DAY!

I love to cook. I love to cook for others. But in the kitchen, I AM INTENSE! I would NOT want to work for me or with me in the kitchen! I don’t know many chefs that I would want to be like. Many of them are just jerks, bossy-expletive-flinging dictators. And this is another reason I do not cook professionally. Not cooking professionally just means, I am not paid. I am a professional in all other senses of the word. I clean as I go. I cannot stand a messy kitchen!!! Besides, in a restaurant, the person that cleans the dishes is called a dishwasher, not the kitchen-washer or the kitchen cleaner. That’s my job and especially here recently. We have a mechanical/digital dishwasher and we have me, the hand dishwasher, while Susan rests, takes it easy and keeps her feet elevated.

My new roles are: nurse, caregiver, cooking, cleaning, shopping and many other things of which Susan, used to do a lot of these and much, much more.

Me shopping? By myself? Even with a list? Whew, what else do I bring home? How much more do I spend? To be fair to me, from my recent shopping trip, I did think in terms of extra stuff to prepare ahead of time, meals were planned and I purchased extra stuff to have on hand (in the refrigerator and freezer, on the shelves and in the pantry), just for you, when you stop by say on a moment’s notice or just to have extra if you stop by unannounced and we were just sitting down to eat. You are always welcome here though, by the way!

But OMG (Oh my God), we are going to eat well, I’m just not sure how well we will be eating or how well we’ll stay. 🙂  Here’s some clues – French, Italian, cream, butter, sugar, and salt and etc.. Am I communicating? Well, have you ever noticed that many of the people from France and Italy are not overweight, seem fit, firm, frisky, and fabulously, full of fun from food? They eat this way and probably, most of the time. Their secrets are balance, variety, the contrasts, lots of food, but smaller portions. As the saying goes, “a little bit goes a long way.” And there are three other secrets. A little wine with your meal is good for the digestion. I do apologize to those that do not partake of alcohol, but this is a proven fact. Wine aide in digestion, has antioxidants and some stuff in it (red wine has more) that has been shown to prolong life at healthier levels.

Many of the French and Italians take their time to prepare and to enjoy their food. This also aides in digestions and if you are really and truly satisfied, you will actually eat less. The last secret is the quality of the food, the fresher the better. In Japan and in Australia, many people shop, every day. In the USA, we often just buy stuff on sale and cram it all in our huge refrigerators, freezers and if we have them, the extra fridges and freezers. In the USA, we have a lot of OVER-processed, over-sugared, fat-stuff that has a lot of empty calories, chemicals and stuff our bodies can’t use much of, get rid of and promote cravings and get stored as fat.  If you think about it, it is very simple to understand. Every calorie gets used, it’s burnt up through exercise or it gets stored as fat. And this is still true, no matter how old I’m getting or how slow my metabolism is becoming. Eat what you love and love what you eat, just so long as what you love to eat does NOT, end up eating up, your life!

I do not like sleeping and I don’t like eating. But when I have to sleep and it’s needed and restful, I sometimes love it and I love eating exciting food! I love to cook. It’s fun! I love to cook for people. But I’m not real good at hosting, or keeping good conversation going, if I’m cooking. Oh, I’m OK if there is just one, two or a few people present. But more than a few, I can be really shy. I’d rather be behind the scenes watching you have a good time, watching and listening to what you have to say. I keep busy in the kitchen and even though I really do want you here, this is the only way I can handle crowds. It’s OK, go see Susan, she’ll talk to you and make you always feel, right at home!

Hey, wait a minute. I thought this post was supposed to be about the, ‘Thrill of the First Grill?’ It is, I’m getting to it!  I have written all of this in the hope that you can relate and or find it helpful, if not now, perhaps sometime in the future. And it is all in keeping with the vision of, The Gathering Place, our home, this post, and this blog, YOUR HOME AWAY FROM HOME! We gather together to share. I’m about to share some more and it’s about food; about the ‘Thrill of the First Grill,’ of the season.

Food is like art to me and well, I am a food artist. Food has to smell incredible, taste fantastic and be presented beautifully. Besides the joy this gives to our palette and how it excites our taste buds, all of this actually, aides in digestion. Why settle for something ordinary when just a little extra, can make it extra-ordinary!

Today, I made some heart shaped ginger sugar cubes, for what I call, Gingepagne (Ginger + Champagne). About three little mini heart sugar cubes into each glass of champagne. Made these to have on hand. Tasted delicious, but no champagne on hand to try, but I’ve had something similar (a taste) while we were in Australia (OZ-tralia) and it is wonderful. While making this, I also made fresh ginger syrup or ginger beer. Stored it in the refrigerator to have on hand for my ginger drinks. I have been working on my recipes for ‘Dark & Stormy’ (with rum), Moscow Mule (with vodka), Gin Gin Mule (with gin), Kentucky Mule (with Bourbon) and Scotch Mule (with Scotch). These all use pretty much the same ingredients (ginger syrup, ginger beer, and lime. The only thing different is pretty much the type of alcohol (spirits), the type of glass they are served in and the way they are garnished. Today, I made Gin Gin Mules for the Mrs. and me. They were incredible, especially since I used the fresh ginger syrup. Tomorrow, I’ll try the Scotch Mule.

Got everything together to make fresh, raw beets and horseradish mix. This is great on kielbasa, sandwiches and salads. You can’t get this any better or fresher than making it yourself. Just remember to peel the root and beets, use a food processor, but especially don’t forget to wear rubber gloves (no purple fingers from the beet juice) and a face mask so you don’t fall over and cry like a baby from the horseradish fumes! Hmm, could I possibly know what I’m talking about?! 🙂

Got everything to make my smoked fish dip. Will finish this tomorrow.

Well, you certainly can’t live off of sugar cubes, ginger juice and drinks! No you can’t, but you can LIVE with them when they are a part of your whole Gathering Together! I’m getting to the meal. Actually, I’ll be closing this out with four pictures. As we’ve heard many times, “a picture is worth a thousand words.” Surely I must be over halfway of that in words? So maybe my pictures are only worth around 500 words. Sorry, but I won’t try harder, just to try your patience more. 🙂

With the pictures, I will give you some idea how to make what they show. But for more information, details, ingredients and recipes, you will just have to wait until I finish the cookbook I have been working on for some time. It’s title is:

t

The Gathering Place

Holidays & Special Occasions Entertaining

 

When finished, this will be loaded with pictures, recipes cards for handy reference and everything necessary to plan, prepare and present incredible and exciting food for all your special occasions. This will include breakfast, lunch, dinner, deserts, beverages, entrees, soups, sauces, salads, bread, rolls and a fool-proof flaky-tasty every time, yummy pie crust.

it also will include plating, garnish and decorating and anything else I may not have thought of yet. All of the food and everything in it has been tried and trued, tested and proved by many, to be all and more I say it is. Why settle for or take your family, friends and guests to a five star restaurant, when they can experience the intimacy and the personal touch of a ten star restaurant at your home, where the food is all made by you! You know, “there’s no place like home!” Well why not add to this, the best feast that can be had anywhere!!

OK, along with everything else done today, we had to eat. Today it was fish. The name of the fish is simply, Cobia. It was farm raised in Panama. Around $12 dollar for two fresh and more than ample size fillets.

Cobia is also called – black kingfish, black salmon, ling, lemonfish, crabeater, prodigal son and aruan tasek. I like the ‘prodigal son.’ The bible story, from where this comes from in part is, about a man that leaves home with all his inheritance and blows it all. He has no choice, but to come home and even beg to be a servant, just so he can survive. But his father sees him approaching from a distance and prepare a huge feast because, he is so happy that his son has come home. The corbia fish I prepared was so delicious, I have decided to call this meal, ‘The Prodigal Son.’ Why you might ask, because, if you prepare this for those that love fish, they will “return.”

“Cobia is a relatively high priced fish and is sought after,  for its firm texture and excellent flavor. The flesh is usually sold fresh. It is typically served in the form of grilled or poached fillets. Chefs Jamie Oliver and Mario Batali each cooked several dishes made with cobia in the “Battle Cobia” episode of the Food Network program Iron Chef America, which first aired in January, 2008. Thomas Keller’s restaurant, The French Laundry, has offered cobia on its tasting menu.”

 excerpts from: http://en.wikipedia.org/wiki/Cobia

 

‘Thrill of the First Grill,’ of the season.

 

‘The Prodigal Son’

Grilled Cobia

 

I cleaned our propane gas grill and set the temperature to around medium to low. Garlic and herb basting oil was brushed on top, bottom and all sides of both fillets. Lay fish horizontally on the grill. Cook around 2 minutes, then flip over with a spatula, for another 2 minutes. Recoat fish with the basting oil, each time you turn it over. After both sides have cooked each for two minutes, flip again only this time, turn the fillets vertically so grill marks will show up as a square or diamond pattern when finished. It looks nice! Salt and fresh ground pepper to taste, the last two times you grill the fillets. Remember to keep basting. Total cook time is around 8 minutes. We were having rice and if you have a rice cooker, it takes about 15 minutes to cook, so plan accordingly so everything is done at the same time. And while you are waiting…

Thrill of the First Grill

Thrill of the First Grill

…hey, what’s in that glass to the left of the grill by the spatula? By the way, the plate to the right with a fork and the yellow basting brush, started with around 3-4 tablespoons of garlic & herb basting oil. Get from any store or make your own! Anyway, what’s in that glass?

Gin Gin Mule

Gin Gin Mule

Gin, fresh made ginger syrup, ginger beer, lime, and crushed ice in a pretty glass with a lime garnish. It was supposed to have a little muddled fresh mint, garnish of a sprig of fresh mint and a chip of crystallized ginger. OK, I like ginger, alright? Well. I forgot to get the mint at the store and I almost forgot the piece of crystallized ginger for garnish, but it got in there! 🙂

Close up of grill marked fish fillets turned once. Repeat second time, turning fillets, the opposite direction.

Close up of grill marked fish fillets turned once. Repeat second time, turning fillets, the opposite direction.

Prepared a fresh salad with veggies and fresh ripe avocado. Sprinkled with feta cheese. I used light sesame seed and ginger salad dressing because, OK I like ginger. I’m not sure what Susan used?

Rice was just plain white rice. Just Plain white rice can be quite boring. I sprinkled ours with a little Japanese rice seasoning, to really make it pop or as chef Emeril Lagasse says, to make it, “BAM!” Find some seasoning you really like and with even just plain O’ white rice, it will NEVER be, “plain O,” again!

Arrange a couple of fresh raspberries for tartness and color, along with a nice piece of honeydew melon. I cut off about 1/4 of a ripe banana and removed it’s peel. I stuck a chopstick up into the center of the banana (side that was cut from the rest of the banana). I used the chopstick to hold the banana piece in one hand. With my other hand and with a butane, long fire starter, I torched (lightly blackened) the banana to add smokiness and a nice color. By the way, you can grill a whole banana in its peel and these are wonderful. I Removed the chopstick and cut the banana piece lengthwise and put one per plate by the honeydew melon. I sprinkled a little bit of cinnamon on all of the fruit. Next, I squeezed some fresh lime over the fruit. By the way, just honeydew melon with lime juice alone, is like a marriage made in heaven! If you have not tried this, do your ‘buds’ (taste buds) a favor and try it! Last, I squeezed lime over the fish and twisted the peel and laid it over each fillet. Dinner was DELICIOUS!!!

We had some leftover rice so for desert, I made some fresh rice pudding. I added a little bit of coconut milk to the rice, a little cinnamon and maple syrup to taste. I whisked about 3 table spoons of heavy cream with a pinch of Xanthan gum to thicken. Using two small ceramic custard dishes, I spooned the pudding into them and placed two red raspberries for contrast, tartness and color. Last, I added a little dollop of  whipped cream, and we added our lips and gums and then delicious, here it comes! 🙂

Leftover pudding was placed into a covered plastic container in the refrigerator to have again and again until we run out or I make more. Try this meal.You and all that like fish will say, WOW!

CobiaDinner2_med

Completed Meal – The Prodigal Son (or Daughter) 🙂

Tomorrow (Today), we’re doing: grass seed, taxes, steak au poivre, spaghetti carbonara, grilling ‘white hots’ and corn on the BBQ, making more sugar cubes, making fresh beets and horseradish mix, Scotch Mules, smoked fish dip or whatever my boss Susan, tells me! 🙂

Categories: Beverages, Cooking, Entertainment, Food, Live Laugh Love, Shopping, The Gathering Place | Tags: , , , , , , , , , | Leave a comment

On: The World’s Most Interested Man

by Donnie Hayden

© 2014, all rights reserved

Perpetually - 'Jus 4 Year Old Tahday!' :)

Perpetually – ‘Jus a 4 Yeer Ode Tahday!’ 🙂

He has read, written and spoken.
He has hugged and kissed babies, children, women, men and animals.
He has lagged behind jets (jet lagged).
He has raced through parking lots and stores on shopping carts and trolleys
   on several continents and in several countries.
He is on a first name basis with dirt, but somehow remains, a perpetual –
   ‘ fo yeer ode wittle kid tahday.’ 🙂
He has whistled.
He eats and drinks, spits and chews.
He lives, laughs and loves.
He cries, dances, and whittles whistles from weeds.
He has been often diagnosed with excessive happiness.
He has been acquainted with sickness, sorrow and death.
He has been to many schools, colleges and universities and has enjoyed their snack bars.
He is musically inclined (when playing an instrument he frequently is horizontal).
He has been to several Boone County, Missouri, county fairs.
He has been happily ever after, once in a while.
He is a legend in his own time mind.
He is curiously curios.
He is…
The World's Most Interested Man

…The World’s Most Interested Man

 “I may never be interesting, but if  I am, that would be interesting.

Stay curious my friends!”

 

 

 Telling someone that needs drink to “stay thirsty,” is like telling someone that needs food to stay hungry. Stay Hungry-less and Thirst-less. Live, Laugh, Love, Get Your Needs Met and “Stay Curious My Friends!” 🙂

Donnie Hayden
aka The world’s most interested man
Categories: Being Good at What You Do, Curiosity, Entertainment, Family & Friends, Fun, The World's Most Interested Man, Uncategorized | Tags: , , , , , | Leave a comment

On: Proof

Guhday mates from Dahni,  Your Aussie Koala Scientific Discovery Discoverer

Guhday mates from Donnie, Your Aussie Koala Scientific Discovery Discoverer

 

For quite some time, we have been told and have been taught that the world was at some time past, was once, one large land mass in the midst of water, we now call oceans and seas.

Then also, some time ago, the popular catch-phrase – ‘a global village’ was coined to show that the world is really a small place and that we are all connected by some commonality called, “the human race” or simply put, humanity.

Yes, yes, I know that I, as a Koala, am an arboreal (tree hanger-outer) herbivorous (leaf eating)  marsupial (pouch carried) mammal (milk fed), Phascolarctidae (the only extant bear that lived in a pouch), cousin to the wombat, native to Australia, and not a human bean! 🙂

But I have made an all-important discovery!

Despite our many differences in language, culture, the many pigments within our skin, our beliefs, economic status, education, intellect, talents and skills and whether we are female, male or a child, we all have much in common. Principally, each of us desire life, liberty and the pursuit of, “happily ever after,” at least every once in awhile.

Oh sure, there are birds and bugs and plants and animals here and where ever your there is that are no place else on earth, and everything I guess got land-locked whenever the great land divide took place, but there is still proof we were once all connected!

And now, for the first time ever, I, yours truly, here in Australia, at almost the bottom of the world or just plainly, here down under, have undeniable and irrefutable PROOF that we were all once connected!!!!!

Dandelions are all over the world!

Dandelions are all over the world!

Note: And I don’t want to hear anything about this being possible because of bird migration either! 🙂

Categories: Australia, Entertainment, Family & Friends, Fun, Japan, The Gathering Place, The Global Village, The Land Down Under, Things that really matter, Travel, True Science :), Uncategorized | Tags: , , , , , , , , , , | Leave a comment

On: Australian Mailboxes

by Donnie Hayden

© 2014, all rights reserved

Guhday Mates

Guhday Mates, from Donnie, Aussie, your friendly Koala tour guide 🙂

Mailbox where we are, 26 Little Street

Mailbox where we are, 26 Little Street

Postcard mailbox

Postcard mailbox

Like many mailboxes the world over, many here are unique and suggest some of the personality of those they belong to.

I love the post card mailbox shown in the picture! 🙂

But since our short time here in Australia, at least here in Camden NSW Australia, I noticed the mailboxes are quite low to the ground. Having the type of perspiring mind, I mean inquiring mind that I do, 🙂 I wanted to know why?

I asked several people including our hosts for a reason. They did not know the answer. Along with my question about the mailboxes, I wanted to know how the mail is distributed here and if our hosts had ever seen their mail delivered. In the two years or so since Johnathan and Caitlin have lived here, neither had ever seen their mail delivered. It was just a matter of never being here or noticing when it was dropped off.

This is a really laid-back area. They are not so focused on the mail delivery as say, we in the United States might be. I know when our mail is delivered and sometimes, I wait for it and from time to time, even say “hello” and/or “thank you” to our mail person.

By the way, I’m sorry to use the politically correct crap word “person” which does not distinguish whether or not the deliverer is male or female. OK, I get the “equality thing,” but I’m glad I am am a man and that my wife is a woman and she’s pretty OK with it too. And our mail “person” is a woman. I call her our mail lady and she likes it.

In the pictures shown thus far, the mailboxes are approximately two and half to three feet off the ground. That’s a little low for the postal delivery vehicles in the United States that distribute mail is rural areas like where we live in the country. In this area of Australia, I have not seen any mailboxes attached to the homes. Each are about 5-10 feet from the curb of the street.

Well, as it happened and just the other day, I was outside when it was mail time. My mystery has been solved! 🙂

Mailbox3

Motor Scooter Mail Delivery System

The scooter the driver is on, actually looks like something a child would drive as it is, pretty small. I’m sure it is great on gas here and/or natural gas. Natural gas is big here and many of the public transportation buses we saw in Sydney have signs above them that read: Powered By Natural Gas.

Most likely the other reason this vehicle is small is because, the driver actually drives up on the lawn, pulls the mail from the two side bags on the scooter and then drives to the next address. No tracks or treadmarks were left in anyone’s lawn that I could see. And the driver wearing rain gear because of it having rained this day. The ground was soft. So this scooter with mail and rider did not appear heavy enough to even leave a dent in anyone’s yard.

I am not sure how newspapers or magazines are delivered here. See round tube in picture #1 above.

Also, I’m not sure what happens if there are large packages as the mailboxes are quite small. I do think the driver in the picture actually delivered to the house, perhaps a larger package then what would fit in the box. I was down the street when I snapped the picture. The driver shutoff the scotter and was just getting back on when I took it.

Anyway, mail delivery in Australia seems quite efficient, the scootter was pretty quiet and overall, I think it’s pretty awesome!

Categories: Australia, Australian Life, Being Good at What You Do, Family & Friends, Internet, Japan, Missing You, Postal Service, The Gathering Place, The Land Down Under, Travel, Uncategorized | Tags: , , , , , , , , , | Leave a comment

On: Music at The Gathering Place

Like most everyone, here at The Gathering Place, we love music, many different kinds!

 

Celebrate!

Celebrate!

 

“Music is the universal language of mankind.”

― Henry Wadsworth Longfellow

Musica

Musica

What follows are a collection of YouTube videos of some extraordinary musicians. Enjoy! 🙂

 

 Various instruments – by Pedro Eustache.

By the way, it is Pedro playing the duduk on Paul McCartney’s song ‘Jenny Wren’ in 2005. This was heard on this blog recently. You can hear it at: ‘Little Jenny Wren’  [scroll to the bottom of the post]

 

 Samvel Yervinyan -Violin

 

Victor Espinola, harp

You must hear the Victor’s last song!!!

Bogdan Alin Ota, composer and pianist

(was a copy machine deliverer by day and dreamed of composing and performing the rest of the time)

 ‘Locomotion’ (original composition) – Lawson Rollins, classical guitar

The Sound of Feelings

The Sound of Feelings

 

‘Guitar Boogie and Stevie’s Blues’ (original composition) – Tommy Emmanuel, blues guitar

 

‘Gratitude’ (original composition) – Amin Toofani, accoustic guitar

Need or want ‘music?’ Shop and get cash back for shopping for what you were going to purchase anyway AND, recommend others AND not only will they get the same deal as you, you will get paid for their purchases as well! Get what you want and need, save money, make money, help others AND PASS it ON! It’s the NEW trend, the NEW ‘WHAT’s HAPPENING NOW!! It’s truly a ‘No-Brainer!’

DahniAndSusansMall.com

Categories: Being Good at What You Do, Entertainment, Family & Friends, Fun, Music, The Gathering Place, YouTube | Tags: , , , , , , | Leave a comment

On: The Far Reach of Being Good At What You Do

The obvious thing here of being good at what you do, probably means that you are gainfully employed or you enjoy some degree of success if, you are working for yourself. I am sorry if you are able to work and choose not to, but rather suck off the breast of others. That is neither gainful employment nor any measure of success! And WE the People are NOT the UN-willing’s personal wet-nurse!

I am of course NOT, referring to those that for whatever reasons are unable to help themselves and need the help of others. But with very few exceptions, this should ONLY be temporary. I have a friend that is quadriplegic (cannot use her legs or her arms), but she has supported herself financially for many years and quite comfortably, I might add. You might wonder how this is possible? She is a systems analyst (is very smart) and she uses a stick gripped in her mouth to key in data to a computer. Believe it or not, not only is she good at what she does, but she is fast too!

For the rest of us so-called able-bodied folk, what are we good at? What are you good at? What am I good at? Are you employed doing these things or do you have your own business? If not, why not? Perhaps your very best skills are NOT, the ones that are presently producing paychecks or profits for you? The main difference between paychecks and profits is that a paycheck is primarily coming from the work that you did in the past and profits are from work that you and other people, perhaps your money and maybe other people’s money, have produced in the past. But there is one thing missing from both the paychecks and the profits. This is called residual income. Residual income is based on past actions, but it pays in the present and in the future. Paying into the future is, ‘The Far Reach of Being Good At What You do!’

Insurance agents receive residual income, even after they have retired. Every time someone renews the policy that the agent sold them, the agent gets paid again and again. This is, residual income. If you wrote a book, you most likely received a lump sum for your work. And some percentage in the form of a royalty pays you in the future, every time someone purchases your book. An artist may make prints from their original work. Every time someone purchases a print, this is another, example of residual income. It is my understanding that the popular song ‘Happy Birthday to You’ is, copyrighted (at least until 2030). Every time it is performed in public for profit, those performing it are, legally required to pay a royalty. This is yet another example of, residual income. Well, perhaps we are not good at or interested in insure-ing, writing, art-ing or music-ing, but we all should be interested in residual income! Like most of us, even doctors and lawyers (for the most part), do not receive residual income. Well then, the question that remains is, how then would you or I go about getting in on the receiving end of, residual income? I’ll leave this discussion for another time. But for right now, I just want us to consider the possibility of getting paid in the present and in the future, over and over again, for what we have done in the past. This too, is being good at, VERY GOOD AT what we do. And this is, The Far Reach of Being Good At What We Do!

I’ll close this with a simple illustration. We have a next door neighbor that works for the Parks and Recreation Department. He uses power tools and mowers and other landscaping equipment to perform his work. The fact that he goes to work day in and day out (except during the winter) and year after year, proves that he is good at what he does. Besides operating the equipment, he also has to maintain it; keep it running smoothly and efficiently. Years and years of experience have made him good at doing these things too. Well, what is the far reach of him being good at what he does?

Last summer, our neighbor came over while I was mowing our lawn. I turned off the mower to be polite and so I could hear whatever it was that he came over to say.

“Your mower’s not running right. I can fix it if you like?”

♦ 

Just a couple of weeks ago, I was outside in the cold, running our gas powered snow blower. My neighbor came over. I turned off the snow blower to be polite and so that I could hear whatever he came to say.

“Your snow blower’s not running right. I can fix it if you like?”

You have got to be kidding me? In both of the above situations, our neighbor could tell by just the sound of the engines that they were not running correctly. Now that’s an example of being good at what you do! But more importantly, it also perfectly illustrates, ‘The Far Reach of Being Good At What You Do! His work in the past not only helped him in the past and helps him in the present, it helped us and perhaps my sharing it here will help you? Do you see how this can just keep going on and on? Our neighbor did not ask to be paid (but we paid him). He just loves what he does!

What are you good at? How can this become-

The Far Reach of Being Good At What You Do?

And Everything You Need Will Just BE THERE!

And Everything You Need
Will Just BE THERE, in the present, in the Future and it will benefit others as well!

Selah (Hebrew): “Consider these Words”

Categories: Being Good at What You Do, Ideas, Inspiration, The Gathering Place, Uncategorized, Wealth Building/ | Tags: , , , , | Leave a comment

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