Sunday, November 26, 2006

[log] Innovation

1. Innovation means change
2. The road will be blocked
3. Innovation means execution
4. Innovation requires marketing

How true. Quoted from this column.

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.

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

[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)

[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!)