cake boss

  • Podcast #16: How Can I Access My Pension Money?.......Cakified!

    · 00:22:41 · Informed Decisions Financial Planning & Money Podcast

    Hey, We are almost at the very end of 2016, much like all the years before it there was lots happening for everyone. If you had plans for the year you probably have reviewed them and identified what you want out of 2017. Or perhaps you didn't have plans, which probably accounts for many of us. Stephen Covey coined the phrase 'begin with the end in mind', meaning we should focus on the end goal of whatever it is were are doing, this will keep us on track, accountable, moving forward, and progressing in the right direction. I'm always conscious of this when we in the this industry tell people they should be preparing an income for themselves in retirement. Irrespective of whether that is through pension, estate planning, alternative assets or indeed sheep (check out blog #13) unless we know what we are aiming for, what the end goal is, it's really difficult for us to engage in anything. That's what this blog is going to address, how do I get my money from my pension in Ireland, when I finally reach that point? Podcast Episode 16 (here) focused on the ages at which we can retire in Ireland, this is going to focus on the 'how'! Pensions are technical, there is no avoiding that fact. Another fact, we almost all love cake! So I've set myself the challenge of helping you understand all this through cake terminology, just to keep you all sweet.....!   Imagine that as we work we are contributing 'ingredients' (money) to our giant 'cake' (pension fund). The more ingredients we put into this cake, the bigger it will get. Provided we keep the 'temperature' & 'cooking time' (risk & volatility) to a manageable level for the size of cake then we should end up with the cake that we had planned for, just as the 'recipe' (your financial plan) had outlined! Simple yes!? Key Point #1: "When I get access to my cake (retire) can't I just take the cake out of the oven and devour it?" Not that simple I'm afraid. There are rules as to how you can eat your cake, just as there were rules as you were adding ingredients and cooking it over all those years. Irrespective of which type of pension (cake) you have there are 4 methods of accessing it, your circumstances at the time of retirement and the type of cake you have will determine which options are open to you. They are: Take a decent slice tax free immediately, and eat it! Hand the cake to an insurance company and they will send you a small portion of the cake each year until you die (can be taxable) Put the cake into the press and take a slice as and when you need it (can be taxable) Put the cake into a sealed container until you get to 75, only having access to a tiny slice each year until reaching that age. There are 2 main types of pensions which the majority are members of, either personal pensions (Personal Pensions and PRSAs), and secondly members of company pension schemes (Occupational Pension Schemes). In this post I will focus on the following; How do I take my money from a Personal Pension or PRSA (Personal Retirement Savings Account)? #1: Congratulate yourself on reaching retirement #2: Take 25% of the cake as a 'tax free slice', and do with it as you please #3: Provided you have enough cake from another source (min €12,700 per annum guaranteed income) you are allowed to put the rest of your cake into the press and take a slice of it as you wish, you control it and the full cake remains in your name. (This is called an ARF). There is a minimum % of cake which you must take each year either 4 or 5 per year, but you can take more if you wish. You pay Income Tax, USC and PRSI (if applicable) on the cake that you take at this point. #4: If you do not have the minimum guaranteed income from other sources you can still do #2 above, but #3 changes for you. Instead of putting it into the press and taking it as you need, the revenue insist that you place just over €63k of it into a sealed container (AMRF) until you are 75. This is a requirement apparently in order to stop you leaving yourself with nothing in later life! After doing that, if you still have cake left over, you can put that amount then into your own press and take it as you want it, as above.   Pardon the pun but this may all seem very spongy, so lets stop trifling around and bring this to the plate! For example, you accumulate a PRSA with €200k value at age 68, happy days, a nice lump of cake you might say! Using #2 you take €50k tax free and do with as you wish. #3, assuming you have the minimum income sorted via State Pension (€12k approx) and another small guaranteed annual income, you can then put the rest of your cake into the press (ARF), manage it and take out (for example) 4% which would give you €6,000 Gross, per annum. If you lived for a long time then the cake could run out, or if you didn't eat all the cake before you passed away then the cake goes into your estate and passes to your beneficiaries. Lets run the same example, but this time you do not have enough cake to allow you do the 'pop it in the press' option. You take the €50k tax free and live it large. You then have to put just over €60k of the remainder and lock it away until 75. You have just under €90k of your cake (less than 50%) which you can 'pop into the press' and take slices as you need. If you were taking the minimum 4% of this it would provide a shade under €3,500 per annum.   So there you go, that is the 'end in mind'. If you 'have a pension' and believe it to be 'enough', consider how much cake you might like to have when you get to that point of your life. If you feel you need to make your cake a bit bigger or smaller then speak to a professional, find out how exactly you will be able to get your hands on your cake, and then you bake it accordingly. Next week we will look into accessing money from Company Pensions, Occupational Schemes and the likes. More cake analogies are in store, I hope you like cake! Thanks for sharing and spreading the 'informed decisions' word, please keep the shares going! Your're a legend, Paddy.  

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  • Podcast #17: How Can I Access My Pension Money, Part 2....Cakified!

    · 00:21:41 · Informed Decisions Financial Planning & Money Podcast

    Happy New Year! It's Officially 2017, and I genuinely wish you every success in whatever you are aiming for in the coming year. How can I take my Pension? The first part of the answer to this question was launched last week (click here), and this week we tackle the second part to this, getting our money from pensions we have 'through work', most often known as company schemes or occupational pension schemes. So, how do I get my money from my company pension you might ask, we here we go, and yes we are going to 'cakify' it again! Trustees: When you are drawing from a Personal Pension as we saw in Blog# 15 you are tied to the Revenue 'rules' when accessing it at retirement. However in the case of Company Schemes you are most often tied to the 'rules' as set out by the Individuals who generally oversee and manage that particular pension scheme. These Individuals are known as 'Trustees' and more often than not they are experienced in this space, have to compete 'Trustee Training', and are bound to act in accordance with the pension scheme 'mandate' which sets out how it should be managed. So the 'trustees' are acting in the interests of the people who have 'cake in the oven'!   What is a Defined Benefit Pension Scheme & How Do They Work? If you work with a company that is promising to pay you x % of your 'final salary' when you finish, and the x is based on the number of years you have worked with the company at that point then you may well have a Defined Benefit Pension, yeeehaaaa! They are generally a great thing to have as the size of the cake at the end is largely dependent on how long you serve in the scheme instead of how much ingredient you yourself add to it! If you have a DB here is how you can most often access your cake. You can take a slice of cake immediately upon retirement up to a max equivalent to 1.5 times your final annual gross salary. If you have worked between 20-40 years in that scheme you may qualify for that max slice of cake. You do with this what you wish, happy times! You are then drip-fed cake each month until you/your spouse passes away. As noted above the amount of cake which you are drip-fed will depend on the number of years you have been in that pension scheme as an employee. Typically these schemes pay you 1/60th of your final year's salary for every year you have served. So if you were 20 years in the scheme you may expect to get 1/3 of your final salary as your gross income for the rest of your days, separate to any State Pension entitlement. Not too shabby I'm sure you'll agree! These are a dying breed, the cake requires a huge amount of ingredients and the burden can often be too much for employers to bear, they then stop cooking this particular cake and direct employees into the next and often less favourable type of pension cake!   What is a Defined Contribution Pension & How Does It Work? You will know you are in a 'DC' cake if you are told that you need to put ingredients in, your employer may or may not put ingredients in, and that the size of the cake at the end will be subject to how well the cake gets on in the oven, there's no promises made from the employer. In short the only thing defined with a DC scheme is the contribution you are making, hence the name! Unlike the DB above you are not told 'do x years here and you will get x every year when you retire'. In many ways a DC scheme is very similar to a Personal Pension as we heard about in Podcast 16. How Do I Access My Money From a Defined Contribution Company Pension Scheme? Almost everyone in a Defined Contribution Company Pension will have the choice of the following methods to access their funds. Drip-Feed Cake Method: Take up to max of 1.5 times annual final salary immediately and eat that slice as they wish Give the remaining cake to a Life Insurance Company and they will drip feed you a small slice of cake each year until you/your spouse pass away (as taxable income) Your Own Cake Tin Method: Take 25% of the cake at retirement as tax free slice If you have guaranteed €12,700 of cake each year from other source you can do any of the following a) pop the remainder in your own cake tin, and access it as you need it (can be very tax efficient and enable high control over your own cake) b) Give the rest to a Life Company and they will drip-feed you a slice each year c) take it all as a taxable lump sum At retirement if you do not have guaranteed income of €12,700 you must lock away €63k of your cake until you are 75. If there is any left over at this point you can pop this into your own cake tin and eat as you like as per #2 So there you have it, pheewww! There is a lot to how we claim our pension funds. This and the previous blog have been an introduction to it, to informing you as to what the finishing line looks like currently. As always when the time comes for you to put plans in place to give yourself the retirement you want you can refer to these and they should help you on the road to making informed decisions. Thanks for engaging and sharing. Paddy Delaney Join Our Weekly 'Informed Decisioners!'           Recommended Reading: Firestarter Sessions- Danielle LaPorte (Great Read/Listen!) http://www.audible.co.uk/pd/Health-Personal-Development/The-Fire-Starter-Sessions-Audiobook/B007SY96II Actual Book! (Could not find it online on any of the Irish Books Sites) https://www.amazon.co.uk/s/ref=nb_sb_ss_c_2_20?url=search-alias%3Dstripbooks&field-keywords=firestarter+sessions&sprefix=firestarter+sessions%2Caps%2C206&crid=2ZIF7TQPS5V7S

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  • T4B053: Bec’s Best Birthday Thermomix Cake Recipes

    · The 4 Blades Podcast

    In Episode 53, Bec shares her favourite birthday cakes that she made to celebrate her 30th birthday. These are some old favourite cake recipes that are now her best Thermomix cake recipes… made So. Much. Easier. Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review - it really makes our day!) Here are the recipes we chose this week: Recipe 1 - Bec’s Best Thermomix Carrot Cake (The 4 Blades) Bec has been making this carrot cake recipe for YEARS and it would always take her hours to do as she would grate all the carrot by hand. It has her favourite elements of a carrot cake - carrot, pineapple, walnuts and cinnamon. It has been made so much easier and will hopefully be one of your favourite Thermomix cake recipes from now on! Enjoy - Bec’s birthday present to you! You can find the recipe for the frosting recipe we talk about here. Note: we added 1-2 tsp of the crushed pineapple and used lemon zest instead of orange zest... oh, and Nuttelex instead of butter so it was completely dairy free. Recipe 2 - Flourless Citrus Chocolate Cake (thanks Nigella!) (converted by The 4 Blades) This is an absolutely gorgeous cake, converted for the Thermomix from Nigella’s ‘Chocolate Lime Cake’. You can get creative and use whichever citrus fruit you like. The original recipe requires you to beat the eggs and sugar until it triples in size… made SO much easier by setting the TM for 10 minutes and coming back when the job is done!Not having to do that manually makes this a great Thermomix cake recipe! Because of the meringue-like texture that the egg / sugar combo creates, you have to follow the baking steps to avoid the top burning. It will crack a bit at the top, but that’s OK. Serve it upside down, sprinkled with icing sugar. Here are some cool tips from this podcast... - When creating an accompaniment to a dish (e.g. frosting for a cake, or a side dish for a main), consider using the flavours that are already in the dish. Joe gives the example of using the spices from the Beef Stroganoff in the cabbage side dish. - Using springform pans are the easiest way to quickly line a cake tin. Put a sheet of baking paper over the bottom of the tin and click the side into place. Trim the edges and grease the sides. - Looking for that other cake that Bec loves? It's right here... a delicious Orange Almond Cake! Feedback on the Podcast If you have any suggestions for upcoming shows or a question for an upcoming episode, we’d love you to leave a Comment below. If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much! The post T4B053: Bec’s Best Birthday Thermomix Cake Recipes appeared first on The 4 Blades.

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  • [有文稿]那些年坑过你的老板们......

    · Round Table 圆桌议事

    非常感谢热心听众【张惠云- Bibi】对本文稿的贡献!Heyang: If there is someone most likely to drop into your nightmares, it is your boss. Our bosses are very special to us - they know what drives us, how to hurt us, and most shamefully, where our bottom lines are. Today is their turn to be whipped by Round Table. Whish, OK didn’t do it right. But anyway this topic has been inspired by a post on WeChat public account on shameless and has so much fun reading it. Guys, have you encountered any of these bosses ever in your life?Ryan: Well, OK let’s talk about these bosses because I think the names are very awesome. But we are gonna do some censoring here on some of the names, you can check the same article if you so wish. But the first one, no problems, the emperor boss. Now imagine it, and the emperor, what is an emperor, dude? Here is people take care of them. He is in a position of power, he is a powerful man. Well yes the emperor boss is a very powerful man, he doesn’t want to...you know, get his own coffee, or he has an assistant to do a lot of work for. This kinds of boss that are really like the menial tasks he has someone do it for.Heyang: Yeah, ask someone to do it for him or her actually, could be an empress boss. And if it’s a woman in that position, could be equally as bad and demanding if not more.Luo Yu: But I think on most occasions these emperor bosses are not very demanding. You know, you just pour them a cup of tea, or get the parcels for them, or get their schedules done, things like that. They will not be bossing you around, form my perspective.Ryan: It is a way to win favor with the emperor. But at the same time too, as long as I think the tasks are menial, like please give me a cup of coffee, oh like can you lighten my cigarette. It’s kind of things like…dude you can do this you know. But I haven’t actually experienced any kind of emperor bosses, I don’t know about you guys. But there is one boss that I have experienced maybe you guys have also experienced it—the credit-owner boss. And Shameless describes this kind of boss, the boss is like come on guys, we are a team! Let’s do this! And then if the team fails, he’s like: well, my team failed, I don’t know what they did wrong uhm, you know, they jump out of the situation. And they include themselves when the good is good. They will be there and say oh I am a part of the team. But if the team messes up, they are immediately in the boss position and segregate themselves from it.Heyang: You actually been a victim to this.Ryan: Absolutely, people will always jump to greener pastures. Heyang: Oh that’s not good at all. And I’d even take it a step further and say some of these credit-owner bosses, it could be credit-owner professors as well, you know, if you’re a student. And sometimes, they take credit of your hard work, your fruit of labor, and don’t give you any recognization at all. And I think that’s the worst type. It’s like you work so hard, and you don’t exist. And they don’t even remember you sometimes. And you just feel…I just felt like I was a complete loser and was being used. Luo Yu: A lot of people have the same feeling of being used by other people, it happens a lot in every corner of the workplace around the world, I think, even happens in CRI.Heyang: Oh! Tell us more about that.Luo Yu: There are people who did the interviews, who had the story lines, who had conducted interviews by himself. And all of a sudden, there was a supervisor level person who asked the person to write his name first when they’re going to apply for award. This happens a lot.Heyang: Yes, it’s kind of practice in certain circles. And I just wonder I mean, in those kind of situations of course, it’s very easy to say that we are the victims to it. But there is the other side of the argument that sees this as sort of a path that everybody has to go on for a little while because that’s how you earn trust form the boss or your professor. And also gain more experiences and through the way you might get some exposure. And I even like to respond to the first boss type that Ryan talked about, the emperor boss. Sometimes, on the surface, it’s like you are doing a personal errand for your boss. Like sometimes, the boss asks someone as strong as Ryan to change the water filter. But it’s not because it’s a personal favor. It’s more like they trust you and they want you to do something. So I mean there are different angles to look at this. Ryan: Like moving forward on this, like being a good boss. I think a good boss should expect less people doing like catering to him, as he caters to his employees. Coz I feel like if you encourage your employees, you make them happy. They will be very productive, and as a boss, you will be rocking your job. So a good boss is an encouraging boss.Heyang: That’s true. What about the boss 2nd generation? Do you have anything to say about that, Luo Yu?Luo Yu: Well, boss 2nd generation. Usually, the female inferiors have a very good depiction about them, you know, they want to be hugged by theses boss 2nd generation. They think them to be very affluent and very powerful. But actually in reality on most occasions, they’re not that rich and sometimes their body shape is not that good as well. Heyang: It sounds like someone’s got personal vendetta towards this 2nd generation bosses. Yes, that could be…uh sometimes, people shouldn’t take the face value of things. And also what are some of the other bosses that you think, they are just not good?Ryan: Well there is the not nice lady boss. Yes I am censoring that name can be both man and woman. But someone who like kind of sleeps their way to the top. They use their assets to get their special job, which I don’t think is good. Heyang: Yeah well sometimes, I feel that there is just the prejudice against powerful hard-working and good-looking women. And there, sometimes, when she gets on top, then there seems to be that kind of discrimination towards her. That scandals and rumors could be made up.

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  • A No-Joke Fruit Cake.

    · A Cup Of English

    Recently, when I went back to England, I indulged in(1) something that I don't often get to indulge in; fruit cake. It might not seem very important, in fact, it might seem like a joke, depending on where you come from. Here in the U.S, for some reason, fruit cake is a joke. People joke about receiving a fruit cake at Christmas, and then trying to find a secret way of disposing of (2) it: put it in someone's mailbox, disguise it as a pet, or leave it in a basket outside a hospital......I've even heard of a book called 'One hundred and one ways to get rid of(3) a fruit cake.' Well, this is all a new experience for me. I love fruit cake. But, then again, there's fruit cake and there's fruit cake(4). Maybe the problem is that people here have never had a decent one. In England fruit cake is on the essential list when it comes to(5) baked goods. The recipe originates in Roman times, and was changed a little in the Middle Ages. Traditionally, it is made with wheat, and loaded with(6) dried fruit, nuts, and brandy. It's just the thing(7), after a long walk, with a slice of quality cheese and a cup of tea. And that is how I ate it in Yorkshire with my sister. We had been for a long walk through a forest and fields, to a panoramic (8)viewpoint. Then we walked back to a cafe that is actually a converted farmhouse. It was a warm, rock building, with wooden tables, views of the fields, and the smells of a bakery.  1. 'To indulge in' often means to eat or drink something that is quite special, though it can also be used as 'to experience' with some non-eating activities. You can miss out the word 'in' if the object is not mentioned. 'To indulge oneself' is used as 'to treat oneself'. a. We indulged in the most delicious chocolate cake I've ever had. b. They over-indulged at the New Year's party, and felt ill the next day. c. I indulged myself in the spa with a manicure, pedicure, and a facial. 2. 'To dispose of' is the same as 'to throw away' or 'to get rid of'. a. Dispose of old batteries responsibly: take them to a recycling center. b. He disposed of the evidence; he threw it in the sea. c. The waste disposal is in the sink (machine that liquefies food waste). 3. 'To get rid of' is an English expression that is very common: a. Could you just get rid of that old pair of shoes? b. What did you do with the car?   Answer: I got rid of it. c. What should we do with the corrupt politicians?    Answer: Get rid of them! 4. 'There's fruit cake and there's fruit cake.' Why did I make this repetition? What does it mean? It means that there is good fruit cake, or real fruit cake, and there is also bad, or not real fruit cake. You can use this repetition about anything. Sometimes the word 'then' is used in the middle of the comparison to emphasize the contrast in quality. If you really want to contrast one with the other, you can also add an adjective in front of the second object. a. My mother doesn't like hamburgers. But, you know, there are hamburgers and (then) there are hamburgers. b. That shop says that it sells antiques. Well, there are antiques and then there are antiques. c. There are tires and then there are quality tires. 5. 'When it comes to...' is similar in sense to 'on the subject of' or 'while we're talking about...' a. It's always best to double check your plans when it comes to traveling. b. When it comes to baked goods, we should always use quality ingredients. c. When it comes to the house, I think we spent too much money.  6. 'To be loaded with' or 'to load with' is, again, a very English sounding, common expression that can be used for more or less anything. a. They loaded my plate with chips; there were far too many. b. His car is loaded with all kinds of junk. c. This cereal is loaded with iron. 7. 'It's just the thing' is an odd expression that means 'it's the perfect thing'. a. Ah! A hot bath is just the thing when you're cold. b. Some discipline is just the thing for lazy people. c. My muscles ached after work, so I took an aspirin, and it was just the thing. 8. 'Panoramic' is a difficult word to say, so let's practice it. a. Pan -o-ramic, pan-o-ramic, pan-o-ramic. b.  That photo is panoramic; you can see the whole view. c. My camera has a panoramic setting. Remember you can join me on FACEBOOK at Anna Fromacupofenglish. If you need my app. you can find it in iTunes under A Cup Of English. And feel free to email me at acupofenglish@hotmail.com or acupofenglish@live.com.  Tweet // //

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  • Like Wine for Chocolate

    · 00:12:53 · Winecast

    This month the theme is provided by celebrated food blogger Clotilde from Chocolate and Zucchini, who challenged us with theme of, “Like Wine for Chocolate“. Instead of just selecting a varietal or wine region, she has given us a recipe to match a wine; in fact, the most challenging match I can imagine: wine with a chocolate cake.When announced, this sent me to the basic rule of thumb to match a sweet dessert with a wine of more sweetness, and chocolate with a very fruity wine of high alcohol. All roads led to the great vintage wines of Porto. Since I assumed most WBW participants to go down this road, I thought slightly differently. First, in selecting a fortified wine from Clotilde’s native France, the somewhat cult status Banyuls, and then with a big, ripe Zinfandel from my native state of California. Since I am not well educated in the fortified wines of France, I trusted the advice of Solo Vino’s experts, Robert and Chuck, to steer me to M. Chapoutier Banyuls from the 1998 vintage. Similarly, I trusted the advice of listener Stephanie in suggesting I try Matt Cline’s wines at Trinitas, made from ancient 120 year old vines in California’s Contra Costa County. My theory was that ripeness and high alcohol would lessen the perception of sweetness and the jammy ripeness of the old vine Zin would match with the richness of the cake better than wines that naturally have chocolate flavors, such as Merlot. Here are my findings:Before cake:Trinitas Cellars, Old Vine Zinfandel, Contra Costa County 2002 ($17.50) - Ruby color with a subtle blackberry, spice and cedar nose; bold blackberry fruit with some vanilla and dusty, but strong, tannins. Not as rich and extracted and I would have expected in a 15.5% wine. Score: 8.5/10M. Chapoutier, Banyuls 1998 ($24 / 500 ml) - Light ruby color with tawny edges; earthy raison and spice aromas; very sweet entry with rich black cherry fruit and some orange peel. Very much like a vintage Porto. Delicious on its own, but looking forward to trying with the cake. Score: 9/10I made the recipe with bittersweet chocolate and the rich, sweet flavors are sumptuous in this moist cake. I thought that I possibly over sugared this, as the recipe did not specify whether the chocolate was sweetened or not, but it seems to be quite nice as it is. Next time I might cut the sugar in half or more, given the sweetness of the chocolate.With cake:Trinitas, Old Vine Zinfandel - The wine picked up a bit more aroma in the glass since the first tasting, now showing more sweet blackberry aromas with the cedar scents noted earlier; the flavors seemed to be toned down a few notches, with the tannins barely noticeable over the sweetness of the cake. Quite interesting, but not a good match, I’m afraid. The wine seems to be overwhelmed by the sweetness of the cake. Score: 8/10M. Chapoutier, Banyuls - This wine also picked up more aromas, now dominated by prune and orange peel; the sweetness of the wine seems less when matched with the cake, with very nice black cherry flavors and now just a suggestion of orange. This is perfectly matched, but still garners the same 9/10 score (I might have given this a 93 on a 100 point scale).Two days later, before cake:Trinitas, Old Vine Zinfandel – After 2 days of Vac-u-vin with very little headspace for air, the wine is much more open and aromatic, suggesting mandatory decanting or some more time in the cellar. Strong blackberry and spice aromas are present with a bit of oak; ripe blackberry and raspberry flavors dominate the palette, followed by pepper and a touch of, yes, sweetness. Not the traditional, jammy-style but an undercurrent of fruit that finishes the wine quite nicely. This elevates the wine to a delicious, 9 out of 10 on my scale. M. Chapoutier, Banyuls – Not much different in aroma than the last time, dried dark fruit and a bit of orange; very port-like flavors and a sweetness that is nicely balanced by acidity. Very young now, but seems quite a bit more drinkable than a similarly aged vintage Porto. Still a solid 9 out of 10.Two days later, with cake:The cake is still quite moist and rich, as I remembered it from 2 days before. A bitter-sweet extravaganza of flavor...Trinitas, Old Vine Zinfandel – I really like the nose more and more on this wine, but the tannins of the wine and sweetness of the cake almost cancel out each other. Still not a good match.M. Chapoutier, Banyuls – This remains a very nice match with the sweetness of the cake. I really enjoy how the wine complements the cake and adds more dimension to the flavors. It remains a solid 9 out of 10.So the clear winner here is the Banyuls, not from its country of origin, but its level of sweetness (helped, no doubt from the level of alcohol and our perception of sweetness previously mentioned). I’m sure I would have come to the same conclusion had I chosen Porto or port-style wines from California or Australia, but it was nice to see a French wine come out on top this time. Although this has been the most demanding Wine Blogging Wednesday to date, I’ve had a great time researching and choosing different wines to try to stand up to a delicious recipe. Thanks once again to Clotilde for hosting and conceiving such an excellent theme. A high bar for those of us who will host this event in the future.Feedback: winecast@gmail.com | Audio comments: +01-206-33-WINE-9 (+01-206-339-4639)Copyright 2005 Tim Elliott. Licensed to the public under http://creativecommons.org/licenses/by/2.0/

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  • Back to Goa - Radioactive Cake Merger mix

    · 01:18:42 · Back to Goa

    An exclusive mix this month from Radioactive Cake's latest abum, Merger, released on Glitchy Tonic Records and available for download on www.ektoplazm.com and others. Robert has mixed together the complete album into one long continuous psychedelicious treat.  Merger is Robert Hundt's fourth album and showcases his own remixes of some of his favourite tracks.  The whole release is undeniably quality progressive psytrance.  Enjoy!  Cover artwork by Yaroslavers.    01 - Dr Strangefunk - Theoretical Magic (Radioactive.Cake Remix) (134 BPM) 02 - Grub - MoonShiners (Radioactive.Cake Remix) (132 BPM) 03 - Dharana - Liquid Perception (Radioactive.Cake Remix) (132 BPM) 04 - Vaeya - Paradise Fall (Radioactive.Cake Remix) (134 BPM) 05 - Fagin's Reject - Dirty Protest (Radioactive.Cake Remix) (140 BPM) 06 - Kromagon - Maximal Degressive (Radioactive.Cake Remix) (137 BPM) 07 - Pick - G27 (Radioactive.Cake Remix) (135 BPM) 08 - Hypnagog - Machinery Of Nature (Radioactive.Cake Remix) (135 BPM) 09 - Minimal Criminal - Samsara City Station (Radioactive.Cake Remix) (136 BPM)   Artist's own bio:   Radioactive.Cake, Zeitgeist, Munstrous, Dark Passenger…that’s all Robert H. from Berlin Germany. Not only music producers and performer for many years, he also established the music label Glitchy.Tonic.Records in September 2009, which is now one of the leading forces in the "Alternative Psytrance Trance" - or what's often refered to as Dark Prog or Zenonesque.  Taking the first musical steps around the time of the millennium, his skills and technique and productions were constantly evolving and advancing over the years. In late 2008 he felt he finally reached the quality to go way more professional. He brought Radioactive.Cake and Zeitgeist to life, aiming for releases and gigs and of course for good feedback. Getting all three, he soon wanted another challenge or rather more ways of expressing his musical creativity and he started Munstrous and Dark Passenger. Today, Robert can look back on an extremely long list of releases and has gained quite some experience performing his stuff live. He played his projects at Festivals like Freqs Of Nature, Lost Theory Festival, Boom Festival, Solaris Festival, Cosmo Festival, Transylvania Calling, Pandemonium Festival, SpaceCamp Psyfari Festival and many others. With his 4 music music projects, Robert has released 8 albums so far, CD and digital format, and dozens of single tracks. Might check the Releases section if you're interested in what is available where and how. Number 9 and new Zeitgeist album "tasteless - pointless - Significant!" is getting released in May 2015. links:   https://soundcloud.com/radioactive-cake http://www.radioactivecake.com http://www.glitchytonicrecords.com

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  • A Passion for Cake

    · The Food Programme

    In this series of four programmes broadcast over Christmas, Sheila Dillon explores the link between tradition and food. First, in the run-up to Christmas, she takes an irreverent look at baking - and the connection between baking and being a "Good Wife and Mother. She begins by visiting a "Clandestine Cake Club", which meets every month in a secret location. This month's location takes the theme of the Mad Hatter's tea-party; the members have risen to the challenge and the cakes are truly extravagant. The founder of the cake club, Lynne Hill, sets out her vision for a world brought together by sharing cake. Sheila visits a cake-decorating competition for teenagers, and talks to girls about the particularly feminine lure of cake. She meets a cultural historian of cake, Professor Nicola Humble, whose book on cake traces our current passion back to Elizabethan days, and who explains the long connection between women and cake. But we also have a perspective from a man devoted to cake, former Bake-Off winner John Whaite. He reflects on the connection between gender and cake, and introduces his alternative take on Christmas Cake. With cake recipes, both ancient and modern, for the website. Producer: Elizabeth Burke.

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  • Ep 136: How Radical Candor Can Make You A Better Leader at Work and in Life

    · 01:16:42 · The Future of Work Podcast With Jacob Morgan | Futurist | Workplace | Careers | Employee Experience & Engagement |

    Kim Scott is the New York Bestselling Author of a new book, Radical Candor: Be a Kickass Boss without Losing Your Humanity  Kim is also the co-founder of Candor, Inc and co-host of the podcast Radical Candor. She led AdSense, YouTube, and Doubleclick Online Sales and Operations at Google and then joined Apple to develop and teach a leadership seminar. Kim has been a CEO coach at Dropbox, Qualtrics, Twitter, and several other tech companies Radical Candor is demonstrated when one cares personally for someone and also challenges them directly.  Great bosses can be source of growth and joy. It is evident that they care about you. They will also tell things that you need to hear. The framework consists of four points: Radical Candor – praise and then criticize Obnoxious Aggression – when you challenge but don’t care (praise that doesn’t seem sincere or criticism that isn’t delivered kindly) Manipulative insincerity – when you neither care nor challenge (non-specific praise or criticism that is not clear) Ruinous Empathy – compassion without providing honest feedback   How does Radical Candor contribute to an employee experience? It will give you a witness to your life and it will help you grow in the way you want to grow. When you are doing great work, you want it recognized, when you mess up, someone will let you know.    Scott gives four steps on how to get to Radical Candor. First, come up with a go-to question. People don’t want to tell you so it’s difficult. Think of a question. For example: Is there anything I could do or stop doing that would make it easier to work with me? Whatever question works for you - figure out how to ask it Second, embrace the discomfort. The only way to get the feedback is to make it more uncomfortable for them not to answer. So – after you ask the question – shut your mouth…count to 6… Third,listen with the intent to understand - not to justify or respond. You cannot be defensive or you will not get any more feedback in the future from that person. And finally, reward the candor. Give them a reward for telling you – if you agree with the feedback, fix the problem. And then tell the person and thank them for helping you. If you disagree, first of all focus on what you can agree with…then say I want to follow up in a few days. Then explain why you disagree. Sometimes the only reward is a fuller discussion of why you disagree. Scott says some of the most common mistakes are showing employees care but not challenging them directly (Ruinous Empathy), getting so busy we fail to show we care personally or challenge directly and just flatter people – (Manipulative Insincerity), being reluctant to have ‘getting to know you’ conversations – these are the basis for the beginning of caring, and criticizing the feedback. Do you have a ‘bad boss’? No matter how terrible your boss is, you can be a good boss. You don’t need to imitate yours. You can create a good micro culture. Start Kim Scott is the New York Bestselling Author of a new book, Radical Candor: Be a Kickass Boss without Losing Your Humanity  Kim is also the co-founder of Candor, Inc and co-host of the podcast Radical Candor. She led AdSense, YouTube, and Doubleclick Online Sales and Operations at Google and then joined Apple to develop and teach a leadership seminar. Kim has been a CEO coach at Dropbox, Qualtrics, Twitter, and several other tech companies Radical Candor is demonstrated when one cares personally for someone and also challenges them directly.  Great bosses can be source of growth and joy. It is evident that they care about you. They will also tell things that you need to hear. The framework consists of four points: Radical Candor – praise and then criticize Obnoxious Aggression – when you challenge but don’t care (praise that doesn’t seem sincere or criticism that isn’t delivered kindly) Manipulative insincerity – when you neither care nor challenge (non-specific praise or criticism that is not clear) Ruinous Empathy – compassion without providing honest feedback   How does Radical Candor contribute to an employee experience? It will give you a witness to your life and it will help you grow in the way you want to grow. When you are doing great work, you want it recognized, when you mess up, someone will let you know.    Scott gives four steps on how to get to Radical Candor. First, come up with a go-to question. People don’t want to tell you so it’s difficult. Think of a question. For example: Is there anything I could do or stop doing that would make it easier to work with me? Whatever question works for you - figure out how to ask it Second, embrace the discomfort. The only way to get the feedback is to make it more uncomfortable for them not to answer. So – after you ask the question – shut your mouth…count to 6… Third,listen with the intent to understand - not to justify or respond. You cannot be defensive or you will not get any more feedback in the future from that person. And finally, reward the candor. Give them a reward for telling you – if you agree with the feedback, fix the problem. And then tell the person and thank them for helping you. If you disagree, first of all focus on what you can agree with…then say I want to follow up in a few days. Then explain why you disagree. Sometimes the only reward is a fuller discussion of why you disagree. Scott says some of the most common mistakes are showing employees care but not challenging them directly (Ruinous Empathy), getting so busy we fail to show we care personally or challenge directly and just flatter people – (Manipulative Insincerity), being reluctant to have ‘getting to know you’ conversations – these are the basis for the beginning of caring, and criticizing the feedback. Do you have a ‘bad boss’? No matter how terrible your boss is, you can be a good boss. You don’t need to imitate yours. You can create a good micro culture. Start by soliciting feedback and understanding what would make your boss’ job better. Ask if you can provide some criticize. If you can - create this culture with your own team - and then work with your boss to create it. If you can’t get to the point where you can get radical candor with your boss – if you can’t criticize your boss, you might want to start to look for a new job.   What You Will Learn In This Episode Do leaders need to find a purpose for their employees or is it the responsibility of the employees to find purpose in their work? What makes a good employee? Is it possible to learn to have career conversations? Efficient workplace practice ideas Why Kim Scott wrote her book Examples of bad bosses and good bosses How to have Radical Candor by soliciting feedback and understanding what would make your boss’ job better. Ask if you can provide some criticize. If you can - create this culture with your own team - and then work with your boss to create it. If you can’t get to the point where you can get radical candor with your boss – if you can’t criticize your boss, you might want to start to look for a new job.     Things you will learn: Do leaders need to find a purpose for their employees or is it the responsibility of the employees to find purpose in their work? What makes a good employee? Is it possible to learn to have career conversations? Efficient workplace practice ideas Why Kim Scott wrote her book Examples of bad bosses and good bosses How to have Radical Candor

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  • Episode 16 - How to Party Additive Free?

    · 00:15:53 · Sistermixin' The Whole Circle

    Recently, we wrote quite a detailed post on how to throw an additive free birthday party. If you haven’t read it yet, you can check that out here. This episode complements that blog post by explaining, in depth, our five simple steps to create an amazing additive and preservative free birthday party. We’ve got it down pat now, throwing additive free birthday parties, for our kids, can be totally stress free and the bonus is that the kids really love it! Three of the best things we have noticed by having additive free parties are: Little to no fighting, or rough play, No tantrums, Kids are calmer, more relaxed, By following the steps we’ve outlined below, you can throw an additive (and stress) free birthday party. Get organized You don’t want to prepare the day, or night, before the party especially if you want to make it additive free. Serving an additive free menu means you will most likely have to bake. It can be easy, don’t let this put you off. There are so many simple things you can cook/bake that does not require you to be a masterchef. However, if this is not something you are confident with you can get food from organic restaurants or cafes but this can be really expensive. Do your list and write down what you are going to cook Luckily, we have a plethora of recipes that you can cook days in advance. For example, you can prepare: Barbecue meats Sausage rolls (homemade) Pulled pork + salad wraps Chicken wings Chicken skewers Pumpkin Dips Cinnamon doughnuts (use the tea cake recipe from our Sweet Heaven Cook Book How to decorate an additive free cake Think outside the square when it comes to cake decorations. You don’t have to use petroleum based food colours to achieve a bright, colourful cake. Here are some options to consider next time you are cake decorating: Use brightly colored toys to decorate the top of a kids cake, Flowers are beautiful for cakes (see Tracey’s most recent cake for her daughters 16th birthday party), Use natural food colors and 100’s & 1000’s to get a great effect, Make an ice cream cake with different layers. Prepare the loot bags Kids love taking a loot bag home, sometimes it is even the highlight of the party. However, to keep in theme of additive free, we often use things other than lollies to fill our bags. Here are some brilliant ideas: Stickers Pens and pencils Socks and soap (for sleepover parties) Nail polishes Small Toys Notebooks Scarf and decorated bags Play Dough Balloons All the “other” food Aside from the cake and the hot food, what else are you going to eat? Below is a list of some of our favourite things to put on the party table. Chocolate Bliss Ball (from our Bliss Ball Heaven Book) Fruit sticks and dips Additive free chips Plain rice biscuits Pizza As you can see, throwing an additive free birthday party means you have to prepare but it doesn’t have to be so hard. Keep things simple and don’t’ stress it! Always remember to have fun, that is exactly what parties should be, totally fun and no stress. Take care Tracey and Jo xx If you've loved this episode, please leave us a review. We'd love to know what you thought. Make sure to subscribe, so you never miss an episode (we know you don't want to miss out!). Have a great week.

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  • The Baking Podcast Ep 6: Valentine's Day Baking with Children (or Adults!): Part 2

    · 00:51:35 · The Baking Podcast

    This week Melody and Taunya discuss two cakes that are great to make with children, and are completely delicious that adults will also enjoy to bake and eat. The sisters interview Eli, who helped make the Yogurt cake, and Sam, who made the chocolate cake.  Taunya recommends using a danish whisk that you can buy cheaply at amazon--Mixers aren't necessary! :) https://www.amazon.com/Original-Kitchen-13-5-Inch-Stainless-Danish/dp/B00HQQJ3N6/ref=sr_1_2?ie=UTF8&qid=1486519782&sr=8-2-spons&keywords=danish+whisk&psc=1 The sisters also give an update on the business!  Recipe: Yogurt Cake (gâteau au yaourt)--Great for younger children Summary: adapted from Bringing Up Bébé Ingredients 2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients) 2 eggs 2 containers sugar 1 tsp vanilla just under 1 container of vegetable oil 4 containers flour 1 1/2 tsp baking powder 1 container mini chocolate chips or 2 containers of frozen berries (optional) Instructions Preheat the oven to 375 F Coat a LARGE loaf pan or 9″ round cake pan with cooking spray or oil. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, combine the flour and baking powder. Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them. Scoop it all into your baking pan, bake for 45 to 55 minutes or until golden and the cake springs up when touched (and when a toothpick inserted is pulled out clean). Let it cool on a rack.   Recipe: One bowl chocolate cake (Better for older kids and to practice fractions!) Ingredients 1 2/3 cups Flour 1  ½ teaspoons Baking Soda 1 teaspoon Salt 2/3 cup Quality Dutch-Processed Cocoa Powder 1 1/2cups White Sugar ¼ cup Olive Oil 2 ounces Unsalted Butter, softened 2 Eggs 1 teaspoon Vanilla Extract 1 1/4cups Milk   Instructions: Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper. For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (you can mix vigorously by hand). Add the salt and stir. Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk. Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin. Bake in your hot oven for about 60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes. Let cool for 10 minutes or so and release from pan and allow to cool completely Dust with powdered sugar, and drizzle with Glaze if you wish. Glaze Ingredients: 3/4 cup Semi Sweet chocolate chips (or good quality dark chocolate bar chopped) 3 tablespoons of butter 1 tablespoon corn syrup 1/4 tsp vanilla extract Instructions: 1. In a double boiler over hot but not boiling water, combine chocolate, butter, and syrup. Stir until the chips are melted and mixture is smooth, then add vanilla 2. Pour warm glaze over the top of cake, letting it drizzle off the sides Join our facebook group to see pictures of everything that we have baked this week. Connect with other bakers of all abilities and share your baking failures and successes!  https://www.facebook.com/groups/572242352966261/ You can email the sisters at thebakingpodcast@gmail.com. We welcome questions, comments, and suggestions for future shows.    

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  • What Koreans Eat On Lunar New Year's Day (떡국: Rice-cake Soup)

    · 00:10:32 · Talk To Me In Korean

    You might already know that Korean people eat a bowl of rice-cake soup (떡국) in the morning of Lunar New Year's Day and it symbolizes getting one year older. But what does a bowl of rice-cake soup actually look like? How do you make it? Here is our attempt to try it as well as show you how it's made. ***** 사골 곰탕 만두 떡국 Ox-bone broth rice-cake soup with dumplings   재료: 떡국 떡, 사골 국물, 만두, 대파, 계란, 소금, 후추, 김 Ingredients: thin-sliced rice cakes, ox-bone broth, dumplings, green onions, eggs, salt, pepper, seaweed(laver)   떡국 떡을 물에 30분 정도 불려 놓는다. 팔팔 끓는 사골 곰탕에 만두와 떡국 떡을 넣어 준다. 떡이 충분히 익으면 소금과 후추로 간을 맞춘다. 대파를 어슷 썰어 넣는다. 계란으로 지단을 만들고 얇게 썬다. 지단과 김, 고추와 같은 고명으로 마무리한다.   Let rice cake slices sit in cold water for 30 minutes Bring ox-bone broth to a boil and add dumplings and rice cake slices After the rice cake slices are fully cooked, add salt and pepper to adjust the taste Slice the green onions diagonally Make thin slices of fried eggs Finish up by adding decorations using fried egg slices, seaweed and pepper ***** 멸치 떡국 Anchovy broth rice-cake soup   재료: 떡국 떡, 멸치, 다시마, 대파, 국간장, 소금, 후추, 계란, 김 Ingredients: thin-sliced rice cakes, anchovies, kelp, soup soy sauce, salt, pepper, eggs, laver   떡국 떡을 찬물에 30분 정도 불려 놓는다. 멸치와 다시마를 물에 넣고 끓인다. 끓기 시작하면 다시마를 건지고 약한 불로 15분 정도 더 끓인다. 떡국 떡을 넣어 끓인다. 떡이 다 익으면 대파를 어슷 썰어 넣고 국간장과 소금, 후추로 간을 맞춘다. 계란을 풀어 넣고 살살 저어 준다. 계란, 김, 고추와 같은 고명으로 마무리한다.   Let rice cake slices sit in cold water for 30 minutes Boil water with anchovies and kelp in it When it starts to boil, remove the kelp and boil for 15 more minutes over a low heat Add rice-cake slices and bring to a full boil Once the rice-cakes are cooked, slice green onions diagonally and season it with soy sauce, salt and pepper Add an egg and stir the soup Finish up by adding decorations using fried egg slices, seaweed and pepper

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  • BOSS AXIS

    · 01:00:00 · ONLY ONE

    Playlist: 01. Boss Axis - Childhood (Original Mix) 00:00 02. Boss Axis - Baracuda (Original Mix) 04:35 03. Popp & Popp - Colibri (Boss Axis Remix) 10:50 04. Boss Axis - Deepening (Original Mix) 14:30 05. Oovation & Laura Barrick - Devotion (Boss Axis Remix) 19:30 06. Boss Axis - Peaches (Original Mix) 24:40 07. Boss Axis - Something Behind (Original Mix) 29:58 08. Spieltape feat. Shamil - Morning Paper (Boss Axis Remix) 35:20 09. Boss Axis - Nevada (Original Mix) 41:06 10. Boss Axis - Two Hearts (Original Mix) 46:44 11. Boss Axis - Even Temper (Original Mix) 51:32 12. Boss Axis - Breighties (Original Mix) 56:40

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  • Show 623 She's the Boss: The Disturbing Truth About Nancy Pelosi by Rochelle Schweizer. Audio MP3

    · American Conservative University Podcast

    Show 623 She's the Boss: The Disturbing Truth About Nancy Pelosi by Rochelle Schweizer. Audio MP3 The sordid truth about Nancy Pelosi's rise to power -- and why she is the most dangerous politician in America She's the Boss: The Disturbing Truth About Nancy Pelosi by Rochelle Schweizer. Michael Medved talks to author. As Speaker of the House, Nancy Pelosi once pounded her gavel so hard it left a dent in the podium. Ruthless and efficient, she frightens even those who agree with her: Democrats in Congress have learned the hard way to toe the line. Unchecked, Pelosi's impact on our country could be catastrophic. Now, in She's the Boss: The Disturbing Truth About Nancy Pelosi, Rochelle Schweizer lays out the indisputable truth: Pelosi is a manipulative political boss who will stop at nothing to keep power and advance her destructive agenda.   "Most people view Pelosi as a granola, liberal San Francisco ideologue," writes Schweizer. "But there is something more worrying and more potent than her extreme agenda: the well-engineered boss politics she has imposed on the legislative process." Schweizer charts Pelosi's carefully orchestrated rise to power as a uniquely American ruling-class diva who is not so subtly replacing "by the people, for the people" with "have your people call my people." Based on historical archives and exclusive interviews, She's the Boss explores how Pelosi functions as a brass-knuckles political boss and how her grandmotherly image allows her to operate in a manner that few, if any, male politicians could get away with.   "Big Tommy": How Pelosi's father -- a congressman and then mayor of Baltimore whose political machine was tainted by scandal -- taught her about patronage, ruthlessness, and the credo of the party boss: never admit to anything, never apologize, and attack when challenged   Pelosi's shameless hypocrisy -- for instance, while she spends millions in taxpayer dollars to green up the capital and expects Americans to pay for their carbon footprints, she demands a bigger jet for her trips across the globe as well as military G5s for holiday weekends   How Pelosi's power has positioned both her and her family members to expand their financial portfolio: Schweizer examines numerous questionable financial dealings such as Presidio Partners, Hunters Point Redevelopment, and Paul Pelosi Jr.'s involvement with Countrywide and InfoUSA   "Public service" is her mantra -- but instead of contributing to causes that elevate the poor and suffering, she donates to organizations that will elevate her social standing such as Georgetown University, art councils, and the like   How Pelosi claims to act for the benefit of the American people, yet enriches her family's portfolio through pet legislation and personal financial dealings   How Pelosi claims to be a Catholic -- yet brazenly defies Church teaching by fighting for taxpayer funding for abortions   How Pelosi drives massive legislation deals through Congress by stiff arm twisting, knowing she and her cronies will profit at the expense of the electorate "Schweizer presents compelling evidence that Speaker Nancy Pelosi is a political boss operating on overdrive and has turned her House into a corrupt institution by pulling the levers of political power for her benefit as well as that of her allies." -- Andrew Breitbart, founder of BigGovernment.com   "Many Americans have wondered how an official with such a wide-eyed leftist agenda and such arrogance could become the highest-ranking female politician in U.S. history? Schweizer reveals how Pelosi became Speaker of the House using the same ruthless techniques she learned from her father's world of corrupt Baltimore boss politics. This book is a must read for anyone who wants to truly understand this widely unpopular, arrogant, and overreaching political boss and shows how the House she built may be about to collapse." -- Michelle Easton, president, Clare Booth Luce Policy Institute   "She's the Boss is critical to understanding what's going on in Washington today and Pelosi's pivotal role." -- Fred Barnes, executive editor, Weekly Standard   For all of Michael Medveds shows go to

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  • After Hours 17: How to make friends with your new boss

    · 00:15:34 · I Hate My Boss

    Many of our listeners have issues with their bosses, but Clayton has a different problem: he loves his boss, but that boss is retiring in a month. So now Clayton's worried about getting off on a good foot with the new boss, especially since he could easily be worse than the old boss. Fortunately, Liz and Larry have plenty of advice for anyone who’s worried about making friends with the new boss in town. Then, Jeffrey's having issues with his new boss, who doesn't seem to be doing any real work, and it's bringing the whole department down. Thank you to our sponsors:Blue Apron - Get your first 3 meals for free with free shipping by visiting them here: www.blueapron.com/bossAudible - Get a 30-day trial and a free audio book when you visit them here: www.audible.com/bossCasper - Get $50 off any mattress when you visit them here: www.casper.com/bossZip Recruiter - Learn how to hire smarter and browse the most extensive job boards here: www.Ziprecruiter.com/bossPitney Bowes - Get a 90-day free trial when you visit them here: www.pb.com/BossWe'd like to hear from you. Find us on Twitter @IHateMyBossShow, email iHateMyBoss@wondery.com or give us a call at 424-224-5711.

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  • After Hours 27: When your boss ain't cuttin' the mustard

    · 00:17:06 · I Hate My Boss

    Watson and his department received a new boss about five months ago, but their new boss hasn't put any effort into learning what his team's working on, or even what their workflow's like. And since this has been going on for months, word is starting to spread within the company, and it's making Watson's entire department look bad. So how far should one go to cover for their ineffective boss, particularly when it's your reputation on the line? Then, Emilio's boss of two years has become flaky and inattentive over the past couple months, and our sages think there's more than meets the eye with this case.New to I Hate My Boss? Subscribe here: https://smarturl.it/ihmbThank you to our sponsors:Blue Apron - Get your first 3 meals for free with free shipping by visiting them here: www.blueapron.com/bossAudible - Get a 30-day trial and a free audio book when you visit them here: www.audible.com/bossCasper - Get $50 off any mattress when you visit them here: www.casper.com/bossZip Recruiter - Learn how to hire smarter and browse the most extensive job boards here: www.Ziprecruiter.com/bossPitney Bowes - Get a 90-day free trial when you visit them here:www.pb.com/BossWe'd like to hear from you. Find us on Twitter @IHateMyBossShow, email iHateMyBoss@wondery.com or give us a call at 424-224-5711 and definitely complete a quick survey at www.wondery.com/survey.

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  • S1E31: I hate my boss, but I I love this clip show!

    · 00:46:44 · I Hate My Boss

    We've almost arrived at the end of the first season of I Hate My Boss, and we couldn't resist taking a look back at some of the most memorable stories and hate-able bosses that we've discussed over the past few months; that's right, it's time for a clip show! Meghan's boss has set her up to fail, while Rebecca's boss has allowed his micromanaging wife to sour a perfectly good working relationship. Then, Jane's been dealing with a weirdly overprotective boss, while the honesty box in Manny's office was compromised by a scheming manager. And, of course, there's some Bad Bathroom Behavior going around in one office out there.New to I Hate My Boss? Subscribe here: https://smarturl.it/ihmbThank you to our sponsors:Blue Apron - Get your first 3 meals for free with free shipping by visiting them here: www.blueapron.com/bossAudible - Get a 30-day trial and a free audio book when you visit them here: www.audible.com/bossCasper - Get $50 off any mattress when you visit them here: www.casper.com/bossZip Recruiter - Learn how to hire smarter and browse the most extensive job boards here: www.Ziprecruiter.com/bossPitney Bowes - Get a 90-day free trial when you visit them here:www.pb.com/BossWe'd like to hear from you. Find us on Twitter @IHateMyBossShow, email iHateMyBoss@wondery.com or give us a call at 424-224-5711 and definitely complete a quick survey at www.wondery.com/survey.

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  • Full time to freelance and dealing with a controlling boss

    · Clients From Hell Podcast

    A boss from hell claims ownership of a would-be freelancer's free time; Bryce offers advice for transitioning from a traditional full-time job to self-employment.  This episode... How do I go from the nine-to-five to freelancing? What should I do about a boss who won't let me have a side gig? Do you have a question of your own? Shoot us an email!  Want to support the show? Leave us a review on iTunes! -- Freelance FAQ: How do I transition from the 9 to 5 to freelancing? Before you make the full-time freelancing plunge... Know your finances Have 3-6 months of savings before you commit Start moonlighting Freedom to learn and experiment. When you do start freelancing… Communicate with clients (but don’t create unnecessary work for them) Meet deadlines Always give your best work (if you can) Research how freelance taxes work in your state Look into insurance options Create a schedule, system or process for work. Occasionally re-evaluate what is and isn’t working. In particular, look for time investments that aren’t showing any returns Always evaluate your work/life balance Evaluate your income to expenses   Feedback from the Inferno: My boss won't let me have a sidegig -- what should I do? (This segment originally premiered over at The Freelancers Union.) I moonlight as a freelancer and I know my boss will have a problem with it if he ever finds out. What should I do? I have done freelance writing here and there for almost 10 years. I enjoy doing it, and I want to really get serious about it. Here's my problem: I work full-time as an administrative assistant at a law firm, and my boss is not at all supportive of me doing anything that he thinks might take me away from my job. And let's be honest, he has a point - I do intend to leave when I've got my freelancing off the ground. For now, I need the money, and it's not a terrible gig, but it isn't where my heart is. I already have one client that I got by word of mouth, and I know I need to advertise my services to gain more clients – which is scary enough, as I am an introvert – but I'm scared to put myself out there lest my boss discovers what I'm up to and uses it against me. I would love just to be honest with him, as I have with my office manager, but past experiences have already taught me that's not an option; as examples, he fired another assistant partly because that assistant divulged that he was going to night school to become an EMT; he also was wary of me getting my CAP-OM certification until I described how it would benefit HIM. I already dropped hints a long time ago that I really wanted to pursue writing, but that was dismissed and never referenced again. Many others within the firm have ventures outside of the office, including my boss and all of the partners. But for them, the firm is an anchor. For me, it is a stepping stone. My question is twofold: is there a way for me to advertise myself stealthily so that I can get clients without my current boss finding out? Or, in the event I just say screw it and put myself out there, how can I prepare to deal with the fallout? I appreciate any help you can give - I am reaching out to you because I have heard you say to start freelancing part-time before jumping in with both feet, and I figured maybe you'd have some insight into a situation like mine. I'm tired of holding back and missing out on clients and money because I'm afraid a simple Google search will cost me my job before I'm ready to leave. – A moonlighter on a mission   First of all, this is easily one of the best-written emails I've ever received. You clearly have the chops to make it on your own as a freelance writer. Second, your boss is an absolute douche. With that out of the way… Finding Work There are tons of ways to market yourself without actually exposing yourself. In nearly a decade of freelancing, roughly 80% of my work came from clients I never actually met. Word of mouth, job boards, local meetups – they’re all great ways to find work when you’re first starting out. For your first few jobs, simply letting the world know (via twitter, facebook, etc.) you’re available for work is a great way to secure some warm leads. However, that last bit of advice tickles your main issue… On being googled I almost always suggest a freelancer use their name as their business, and I think this should still be the case for you. I understand the fear of Googling – and it's a valid concern – but the idea of this boss owning your name online is utterly ridiculous. Plus, your freelance site doesn't need to be salesy or revealing. Giselle's illustration website is a great example of this. To address this potential name issue, maybe you can focus on your first or last name to start. Remember, most of your potential clients will be directed to your website through you; very few clients will find you by googling "freelance writer" or whatever. Preparing to go full-time (AKA dealing with the fallout) Simply put, I recommend 3-6 months of savings for ALL your living expenses is set aside before you make the full-time freelancing leap. I also recommend at least three positive client experiences before you make the plunge. Ideally, some of these clients will offer recurring work. Other resources Here are two articles I always recommend for this stuff: How to Start Freelancing Without Quitting Your Job An Experienced Freelancer’s Guide to Finding Clients Also, if you ever want to use my Start Freelancing course to get a boost, I included a 75% off coupon in that link. --  Questions? Episode ideas? Talk to Clients From Hell or Bryce Bladon on Twitter. Or shoot us an email!  Clients From Hell on iTunes | Soundcloud Subscribe on iTunes | Android | RSS

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  • Episode 106: Don’t Question Your Value, with Dana Malstaff

    · 00:37:23 · She's Building Her Empire: Female Entrepreneurs | Women in Business | Online Marketing | Management | Productivity | Launching

    Dana is a mother, author, business & content strategist, coach, podcaster, and blind spot reducer. Dana is the author of “Boss Mom: The Ultimate Guide to Raising a Business & Nurturing Your Family Like a Pro,” and the founder of the Boss Mom Movement. She serves Boss Moms who yearn for more time and less guilt when it comes to building their business and raising their family by providing the tools they need to get more out of their content and business without sacrificing their family goals. When she is not creating new courses or building new strategy tools for creative entrepreneurs, she can be found chasing her son on the beach, watching her daughter take her first steps, or thinking of the next fun new family adventure. In this episode, Dana and Stacy discuss how you can handle a growing business at the same time as building a family. Some highlights include: “I spent the first year not knowing what on earth I was doing.” At minute 1:00, Dana talks about immediately getting pregnant after starting Boss Mom, how she made it through that first year, and what her life has been like ever since. “I’m okay with shouldering the risk of my decisions.” At minute 11:00, Dana talks about being decisive and why people call her an “action coach.” Before you hire a coach, you need to be ready for them. At minute 18:00, Dana talks about hiring a coach at a time when she just wasn’t ready to fully utilize the coach’s wisdom. The idea of balance is exhausting. At minute 24:00, Dana talks about why she doesn’t even think about work-life balance. Instead, Dana thinks about conscious integration. “I get to do whatever I want.” At minute 29:00, Dana talks about what she loves about being an entrepreneur and the challenges that come with that career choice. Ways to contact Dana: Book: “Boss Mom: The Ultimate Guide to Raising a Business & Nurturing Your Family Like a Pro” Website: boss-mom.com Trello training: boss-mom.com/trello Facebook group: boss-mom.com/facebook Twitter: @DanaMalstaff Resources: Trello Voice Memos Voxer *Business Rescue Road Map may be an affiliate or receive compensation from some of the business listed for referrals, as their “thank you” for sending you their way. However, we would never recommend any product or service unless we personally love the product and have great things to say about it. Our reputation is at stake and we would not jeopardize that!

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  • 202: Dana Malstaff, the Boss-Mom herself!

    · 00:43:26 · The School of Self-Mastery: Business, Money, Life

    Crushin' It vs Being Crushed   Dana is a mother, author, business & content strategist, coach, podcaster, and blind spot reducer. Dana is the author of Boss Mom: The Ultimate Guide to Raising a Business & Nurturing Your Family Like a Pro, and the founder of the Boss Mom Movement. She serves Boss Moms who yearn for more time and less guilt when it comes to building their business and raising their family, by providing the tools they need to get more out of their content and business, without sacrificing their family goals. When she is not creating new courses or building new strategy tools for creative entrepreneurs, she can be found, chasing her son on the beach, watching her daughter take her first steps, or thinking of the next fun new family adventure.     If Dana had not had kids...she would not have a brand. So, in a way being a parent made her business work.    Dana and I chat about why she doesn't choose a balanced life, why it's so important to get the right kind of support, and why raising businesses and babies is pretty much the hardest two things ever so what she does when she feels like she's being crushed!    You can find Dana: Facebook group Instagram Twitter Website Free Trello Training Boss Mom Retreat Boss Mom Academy   And don't miss out on all the happenings during the Crushin' it vs. Being Crushed Parenthood Series by signing up here! 

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