1. Innovation means change
2. The road will be blocked
3. Innovation means execution
4. Innovation requires marketing
How true. Quoted from this column.
Sunday, November 26, 2006
Friday, November 24, 2006
[log] Paper cups
The other day our office manager told me, that we use 1000 cups a week at the office.
1000 cups a week? 52,000 cups a year?
She said, everyone at the office uses 2-3 cups a day -- 1000 cups / 5 days / 80 people = 2.5 cups.
Yes, I used 3 cups a day -- cup of coffee, cup of tea, cup of water -- nothing crazy.
But never did I think that it added up to 1000 cups a week.
I now use a mug.
1000 cups a week? 52,000 cups a year?
She said, everyone at the office uses 2-3 cups a day -- 1000 cups / 5 days / 80 people = 2.5 cups.
Yes, I used 3 cups a day -- cup of coffee, cup of tea, cup of water -- nothing crazy.
But never did I think that it added up to 1000 cups a week.
I now use a mug.
Sunday, November 19, 2006
[outing] Goodbye to Jessica Brunch
Saturday November 18th
- Unagi handroll
- Two dozen pastries
- Crepe
- Omelet
- Masks of wandy
- Cheese cake
- Greygoose
- Starbucks liqueur
- Unagi handroll
- Two dozen pastries
- Crepe
- Omelet
- Masks of wandy
- Cheese cake
- Greygoose
- Starbucks liqueur
[recipe] Cal Pep's Seared Beef Tenderloin
- Cut beef tenderloin into ~1 1/2 inch sized pieces. Salt and Pepper to taste.
- Heat pan on high-heat with olive oil until oil starts to smoke lightly
- Sear beef tenderloin pieces for 1 min 15 sec on each side
- Remove from heat and sprinkle coarse salt to taste
(Singularly the best thing we learned in Barcelona)
- Heat pan on high-heat with olive oil until oil starts to smoke lightly
- Sear beef tenderloin pieces for 1 min 15 sec on each side
- Remove from heat and sprinkle coarse salt to taste
(Singularly the best thing we learned in Barcelona)
[recipe] Eileen's Chicken Pot Pie
- 1 pound skinless boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup chopped onion
- 2 cloves minced garlic
- 1/3 cup butter
- 4 (9 inch) Marie Callender's Pie Crusts
- 2 cans chicken broth
- 2/3 cup milk
- 1 egg white
- all-purpose flour, salt, pepper, garlic powder, poultry seasnoning
- Preheat oven to 425 degrees
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and add in 2 cans chicken broth. Boil for 15 minutes. Drain and reserve the soup.
- In a saucepan over medium heat, cook onions and garlic in butter
- Add 1/2 tsp salt, 1/4 tsp balck pepper, 1/4 tsp garlic powder, 1/2 tsp poultry seasoning
- Slowly stir in 1/3 cup all-purpose flour
- Slowly stir in 2/3 cup milk and 1 1/2 cup of reserved soup
- Simmer over medium-low heat until thick
- Mix in the chicken and veggie
- Bake two pie crusts about 10 minutes at 350 degrees
- Place the chicken mixture in the pie crusts
- Cover with top crusts, seal edges and brush with egg white
- Make several small slits on the top crust to allow steam to escape
- Bake in pre-heated oven for 25 to 30 minutes, or until pastry is golden brown
- Cool for 10 minutes before serving
(Tastey!)
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup chopped onion
- 2 cloves minced garlic
- 1/3 cup butter
- 4 (9 inch) Marie Callender's Pie Crusts
- 2 cans chicken broth
- 2/3 cup milk
- 1 egg white
- all-purpose flour, salt, pepper, garlic powder, poultry seasnoning
- Preheat oven to 425 degrees
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and add in 2 cans chicken broth. Boil for 15 minutes. Drain and reserve the soup.
- In a saucepan over medium heat, cook onions and garlic in butter
- Add 1/2 tsp salt, 1/4 tsp balck pepper, 1/4 tsp garlic powder, 1/2 tsp poultry seasoning
- Slowly stir in 1/3 cup all-purpose flour
- Slowly stir in 2/3 cup milk and 1 1/2 cup of reserved soup
- Simmer over medium-low heat until thick
- Mix in the chicken and veggie
- Bake two pie crusts about 10 minutes at 350 degrees
- Place the chicken mixture in the pie crusts
- Cover with top crusts, seal edges and brush with egg white
- Make several small slits on the top crust to allow steam to escape
- Bake in pre-heated oven for 25 to 30 minutes, or until pastry is golden brown
- Cool for 10 minutes before serving
(Tastey!)
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