Women's Health

Colorado Trails and Back Country Fishing

Colorado Trails and Back Country Fishing

Colorado Trails and Back Country Fishing

By: Gordon Hollingshead

The three boys laughed and raced along pushing their bikes up the steep little mountain road of western Colorado early the morning of that perfect, hot summer day in August. Fishing poles over their shoulders, Gordon, Mike and Steve headed up the mountain toward the old coal mine. The played out coal mine marked the upper end of the road known as the "Coal Road" by the local folks of this small town of Paonia, Colorado. In these boys book though, it represented the kick off point for adventure and another of the better fishing trips that any kid could ever hope for. The boys left their bikes behind near the mine, and set out cross country, following game and cow trails through the stands of oak and sage brush and cedar trees. Cutting across the larger meadows near the top of the ridge they finally hit an overgrown old logging road that led up over the ridge to the east of the mine and headed down into the next canyon.

That next canyon held a genuine Colorado jewel, claiming the title Terror Creek. Truly a wonder to those three boys that had slogged for hours up over the hot dusty mountain ridge. Terror Creek offered some of the finest fishing I've ever known, the stuff that fishing legends were made of. Letting out a whoop at the first sight of the creek far below in the bottom of the canyon, the boys broke into a run. Parting from the overgrown road they chased each other down the steep incline, again following game trails that led them through the canyon's pine forests and thick brush. Finally breaking out of the brush they found themselves on the narrow rocky banks of the raging mountain stream as it cascaded from one boulder to the next. Behind and around each of those boulders - a deep pool of cold Colorado mountain spring water was teeming with wild trout.

Those were unbelievable days fishing that wild, raging Terror Creek, so near to Paonia, Colorado, yet so far away and remote that it required hours of trudging over that dry dusty mountain ridge. To their delight the entire day was spent baiting and re-baiting the hook, adding yet another sizeable catch to the fishing bags. On a nearly legendary scale, virtually every cast into a deep, swirling pool yielded another strike by a trout bent on seizing a tasty morsel for it's dining pleasure. There are few pleasures like hitting a backcountry mountain creek where the trout are not wary of constant fishermen.

Of course there was then the long trudge back home from that backcountry fishing adventure. Fortunately, once the mountain ridge was topped for the return journey the route back was a downhill run, and the boys had their bikes to hasten their return. And oh, the wondrous fish feast that followed in the days after each journey over to Terror Creek.

Treasures like Terror Creek were discovered in all directions as we rattled around on our bikes in that little mountain valley of Paonia in western Colorado, exploring every canyon, creek and pond. Of course, the fishing has changed in the years since those childhood memories took form, as the local population and the visitors to the area have grown. Ah, the area though, in the shadow of Mount Lamborn, with a backdrop of Mount Gunnison up Minnesota Creek - we could have sworn we lived in a little corner of Shangri-la.

There are still so many directions to explore back into the canyons and forests around the Paonia, Colorado area to find some solitude, good fishing, and a deep drink of the most spectacular mountain back country in the lower 48 states. If you ever get a chance to slip back into that quiet little neighborhood, don't pass it up. Head off up the North Fork of the Gunnison, explore the shops and gentle neighborhoods of Paonia, and then head on up the canyon to Paonia Dam, Kebler Pass, Muddy Creek, the Ragged Mountains - bring your fishing pole and savor all the wonders found there. As you make your Colorado plans, check out the Colorado trail and National Forest information we've set up to help Colorado explorers. We can sure set you up in some perfect "base camp" accommodations in style nearby in Delta, over in Montrose or down in Grand Junction.

 

Author Bio
As owner and web designer of the Montana Recreation Connection - Colorado Wilderness Tours (www.montanaadventure.com/out/state/us-co.html), Gordon Hollingshead has successfully provided an online travel directory for people planning their vacations and travels to the western states. That exciting effort is evolving into a western and Pacific northwest travel directory providing trails and recreation information and nearby accommodations throughout the western United States. For more inside information about prime recreation opportunities and motel and lodging accommodations contact Gordon at gordonh@montanaadventure.com

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How To Cook The Best Steak In The World

How To Cook The Best Steak In The World

How To Cook The Best Steak In The World
By Mick Reade

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef's grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).
Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you're on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.
Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you've decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let's just get away from the steak for a minute and think about what you're actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain "hotspots" that you will need to find for each one to work out the bests places to position your food when cooking. Once you've used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your "hotspots" are and using an angled grill will make it easier to find the best position to cook your steak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.
Now that you should have worked out where on the grill you will place your steak, you're almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it's finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you're finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you're just starting to learn would be what I call the "thumb test". Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.
Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it's ready.

Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, "feedback is the breakfast of champions!"

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.
I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination.

Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn't need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.
Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what's best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that's left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy meals, for more information please visit [http://www.alleasyfoodrecipes.com]

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5 Action Ideas To Get Big Fast

5 Action Ideas To Get Big Fast

Submitted by: Gary Matthews

Are you sick and tired of picking up that latest body building magazine off the shelve, opening it to the latest program on the current bodybuilding star and discovering that he is using a six day split program that has you in the gym for four hours and day!!

What it won't tell you is that the guy is a professional and probably doesn't have to hold down a steady job, pay off a mortgage or raise a couple of kids.

The thing is you don't have to train like an athlete to put on muscle, all you need to do is follow these action ideas below and you will start making big gains fast without spending all your time in the Gym.

Lets have a look:

1/ Back to Basics - To build muscle you must train short and with intensity, you only have a limited amount of energy per session. Tests reveal that blood sugar levels drop dramatically after 20 minutes, so exercise selection is crucial.

Compound multi-joint movements have to be used as these offer more training stimulus, are more functional and heavier loads can be lifted. Examples of compound movements include squats, bench press, dips, and chin-ups. Performing three to four exercises with high intensity during a session are what is needed.

All the main structures of the body are worked hard during this time, remembering that as you get stronger in your upper body exercises i.e. Dips, Lat Pull downs, you will also add size to your upper arms as well as your shoulders.

Working on these big compound movements has a knock-on effect throughout the whole body; there is no need for specialization techniques or isolation movements.

The thing is, the whole body is worked hard, rest and recuperation is allowed to take place and at the next exercise session we push out a few more reps than before with the same weight, then we have gotten stronger i.e. more muscle.

2/ Perform One Set Per Body Part - Having performed one set of an exercise to total failure then it should be near on impossible to generate the same force and intensity for another set.

If you are able to generate the same force and intensity for this second set then the first set was not worked hard enough.

If you give the first set 100% effort and work it to total failure (You cannot move the bar after the last rep) there is no more requirement for further stimulation.

Therefore you need to do one set per exercise, remembering to complete the training session in 20 - 30 minutes so to have the most stimulus as possible and then move on to the next exercise.

Current research shows that single set training is as beneficial as multiple set training, decreasing the chances of over training and saving energy for other lifts required during the workout.

Because you are doing one set per exercise, you will have to work it hard and to total failure.

3/ Cycle Your Strength Training - The development of muscle and strength is interrelated so the exercise session will have to be designed so that increases in strength are equal to increases in functional muscle.

Cycling intensity through changes in repetitions and poundage's throughout your training program is an effective way to maintain progression and avoid training plateaus.

4/ Don't Train To Long - Training itself causes the breakdown of muscle tissue. When a person trains very intensely cortisol is released into the blood stream, which causes the breakdown of muscle tissue.

The amount of cortisol released is highly dependant upon the length of training time.

Therefore to minimize this effect training should be completed in the absolute minimum time required which is no longer than 20 to 30 minutes max.

Your blood sugar levels are also dropping by this time, so do what you have to do in this time and get out of the gym, go home and grow.

5/ Don't Cheat - Do not cheat on your reps! Every strength-training trainee runs into this problem sooner or later and it will grind your gains to a stand still. There are many ways to increase the intensity of your sets and the weights used in order to maximize results.

Cheating to increase your weights actually takes strain off your muscles and places it on your joints, which is counterproductive.

Now that you are armed with this information, you wont need to spend all of your time in the gym, by all means workout hard while you are in there but when you are finished go home and grow and enjoy life.

About the Author: Gary Matthews is the author of the popular fitness eBooks Maximum Weight Loss and Maximum Weight Gain. Please visit http://www.maximumfitness.com right now for your 'free' muscle building e-course.

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Staircase Design - Five Top Trends

Staircase Design - Five Top Trends

Staircase Design - Five Top Trends
By Victoria Fisher

Home interiors, like clothes, shoes and even cars, tend to evolve with the times as particular styles fall in and out of favour according to the fashion of the day. The same can be said, up to a point, of staircase design. Obviously, you can't change your stairs as easily as your decor, so it's important to pick the right style first time.

So what's hot and what's not in stair design at the moment? Here are five trends to look out for:

1. Glass

More than any other, this feature has seen a huge surge in popularity lately. Glazed stair balustrades are becoming increasingly sought-after as people look to maximise the feeling of light and space that they can bring to their surroundings. Although glass stair panels used to be mainly the preserve of modern homes, nowadays they are often used in traditional interiors to give a contemporary twist and boost the flow of natural light around the property.

Of course, you don't have to stop at the balustrade. If you really want to make your neighbours jealous, you can have the treads and risers made from glass for a stunning 21st century effect.

2. Clean lines

The general consensus in the field of interior design at the moment seems to be that less is more. In my line of work I have noticed a recent shift away from decorative stair balustrades to simpler, cleaner shapes. While ornate turned spindles, newels and caps are still selling well, there has been greater interest in sleek, minimalistic designs such as square and stop-chamfered styles.

3. Curves

As manufacturing techniques have improved over the years, the demand for curved stairs has been gradually rising. These staircases need quite a bit of space but can provide a wonderful focal point. With their classic flowing lines, they are suitable for modern and traditional homes alike. Spiral stairs, too, are proving popular - especially with owners of smaller properties, and those looking for a secondary staircase. They can still look stunning, but don't take up as much floor area.

4. Mix of materials

Another rising trend is blending different types of material together for an individual look, known as fusion (also popular with foodies!). When choosing a handrail you are probably best off sticking with timber, as this is the most comfortable material to grip. However, when it comes to the balustrade infill there is much more choice. As well as glass panels, you can experiment with spindles made from metal, wood or a combination of the two - and mix and match with glass if you want.

Metal spindles have become particularly popular lately, thanks to the wide variety of designs now available. Most are made from mild steel shaped to resemble wrought iron, which helps to keep both production costs and spindle weight to a minimum. You don't have to stick to just one style of metal spindle, either. Alternating two different designs can be a great way to give your stairs an individual touch.

5. Storage

As the square footage in new homes has generally shrunk over recent years, storage space has become an important issue. It's no surprise, then, that more home owners are asking for integral storage to help keep clutter out of sight. This can be achieved by fitting shelves or cupboards underneath the staircase, or even by incorporating drawers into the actual steps.

If you're seeking inspiration for a new staircase or a refurbishment, take a look at https://www.pearstairs.co.uk/ where you can gather ideas from more than 500 case studies, complete with photos and drawings. There is also the option to design your own staircase online. The website https://www.wonkeedonkeerichardburbidge.co.uk/ also has plenty of help and advice for staircase renovation, along with a good selection of stair parts.

Article Source: http://EzineArticles.com/expert/Victoria_Fisher/2348554
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Training Your Dog To Deal With Separation Anxiety

Training Your Dog To Deal With Separation Anxiety

Training Your Dog To Deal With Separation Anxiety

By: Jonathan Cheong

Separation anxiety, also known in the dog training world as owner absent misbehavior, is one of the most frequently encountered problems in the world of dog training. Separation anxiety can manifest itself in many different ways, including chewing, destroying the owner's property, excessive barking, self destructive behavior and inappropriate urination and defecation.

Dogs suffering from separation anxiety often whine, bark, cry, howl, dig, chew and scratch at the door the entire time their family members are away. Well meaning owners often unwittingly encourage this misbehavior by rushing home to reassure the dog, but it is important for the well being of both dog and owner that the dog learn to deal with extended periods of separation.

How the owner leaves the house can often contribute to separation anxiety issues. A long and drawn out period of farewell can make matters worse by making the dog feel even more isolated when the owner finally leaves.

These long types of farewells can get the dog excited, and then leave him with lots of excess energy and no way to work it off. These excited, isolated dogs often work off their excess energy in the most destructive of ways, such as chewing up a favorite rug or piece of furniture.

Excess energy is often mistaken for separation anxiety, since results are often the same. If you think that excess amounts of energy may be the problem, try giving your dog more exercise to see if that eliminates the problem.

If separation anxiety is truly the problem, it is important to address the root causes of that anxiety. In order to prevent separation anxiety from occurring, it is important for the dog to feel happy, safe, secure and comfortable while the owner is away for the day. It is important, for instance, to give the dog plenty of things to keep it busy while you are away.

This means providing it with lots of toys, such as balls or chew toys. A pet companion is often effective at relieving separation anxiety as well. Giving the dog a playmate, such as another dog or a cat, is a great way for busy pet parents and pets alike to cope with the stress of being left alone.

Setting aside scheduled play times, during which the pet is given your undivided attention, is another great way to alleviate boredom and separation anxiety. Playing with the dog, and providing it with sufficient attention and exercise, is a proven way to avoid a stressed and anxious dog.

A happy dog that has been well exercised and well conditioned will generally sleep the day away happily and patiently wait for the return of its owner. It is important to schedule one of these daily play sessions before you leave the house each day. It is important to give the dog a few minutes to settle down after playtime before you leave.

For dogs that are already experiencing separation anxiety and associated misbehaviors, it is important to get him accustomed to your leaving gradually. Be sure to practice leaving and returning at irregular intervals, several times during the day. Doing so will get your dog accustomed to your departures and help him realize that you are not leaving him forever.

Dogs that have been previously lost, or those that have been surrendered to shelters and readopted, often have the worst problems with separation anxiety. Part of treating this problem is teaching the dog that your leaving is not permanent.

 

Author Bio
Discover How You Can Train Your Dog With Effective Results In Less Than 1 Week Using Proven Simple Steps For FREE! http://www.absolute-dog-training.com

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Being Organized Equals Small Business Success

Being Organized Equals Small Business Success

Being Organized Equals Small Business Success

You started your own business because you have a burning passion for what you do. You are also - we hope -- good what you do and have a desire to help others. Little do you know that running a business includes, well...running a business. This little bombshell can throw many a new business owner for a loop.

I receive numerous phone calls every week asking me how to start a business as a professional organizer. The first thing I say is that the organizing part is easy because it is a natural gift (sometimes a curse); it's running the business that can trap you. This is not to scare a potential entrepreneur away, but to help them realize that it's not all fun and games doing what you do best. You have to:

Find an accountant
Buy insurance
Get legal advice on how to set up your business
File for the company name with the state
Find working capital if necessary
File all the proper tax forms
Open up a checking account
Get office supplies
Market the business
Build a network
And the list goes on and on...

In the initial start-up stage, entrepreneurs are often so excited about starting a new business that they pay little or no attention to what is happening with all the paperwork and electronic data you are generating. That is typical and expected. However, around the six to twelve month mark, entrepreneurs start calling people like me - a professional organizer - begging for help in setting up a system to help them be organized. I envision a hand protruding from mounds of papers reaching for help.

The sad news is that many small businesses have never taken the time to set up systems once they've built up paper and electronic backlogs. They just keep generating documents without stopping to assess what is being created.

I firmly believe that the healthiest small business is the one that visits and reviews their organizational systems every six to twelve months. The small business that keeps doing the "same old, same old" is losing money. So where do you stand?

Something that has really hit home in the past year or so is that you don't GET organized and have long lasting success. You have to BE organized. Getting organized is a quick fix of cleaning up and putting things away - usually a Band-aid (r) approach - that doesn't last for more than a few days.

Being organized is recognizing that organization is an ongoing journey. Life doesn't stop happening the minute you GET organized. You have to have systems in place that will help the daily flow; a lack of systems will cause clogs. These clogs come in many forms:

Piles of papers
Lost documents
Misplaced items - glasses, phone, pens, keys
Running late
Stress and frustration...

You get the picture.

When it becomes clear to you that you are running through your day feeling like you've accomplished nothing, you may need to reassess your organizational skills and systems.

Your small business must overcome many hurdles to be successful. Fortunately, being organized is one hurdle that you can learn to overcome. Or you can work with a professional organizer to set up customized systems that make you functional, productive, and more pleasant to be around.

I challenge you take a deep look at the state of your small business' organization. If you see your passion being overrun by disorganization, it's time to take some action.

Here's to simplifying your life!

Author Bio
Patty Kreamer, owner of Kreamer Connect, Inc., is a professional organizer, speaker, and author of the Making Life Simple... Again! e-course available at http://www.ByeByeClutter.com/MLSAHome.htm. If your business or organization is looking for a fun, dynamic, and effective speaker, you can email Patty at patty@ByeByeClutter.com or call her at 412-344-3252.

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Barbell Floor Press Challenge Short Time Out

 

by

Joseph

I've decided to take a little time off because of a cold. I'm taking some time off to recover because I want to make heavier lifts in the gym. I'll keep you posted.

 

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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Bass Fishing for Fun

Bass Fishing for Fun

Bass Fishing for Fun

By: Ted Belfour

Bass fishing in the USA is a great combination of sports, adventure and recreation. Bass fishing, means pursuing black bass, a type of fish. Bass fishing has caught the fancy of Americans. You will find morning shows on TV about bass fishing. You will find thousands of websites exclusively on bass fishing. Bass fish is not about catching and eating. It is about catching and releasing.

Bass fishing is a great sports which doesn't need the skills possessed by a football athlete or the resilience of an acrobat. You need to be obsessed with the 'catch'. Hours of practicing can elevate you to the level of being called a pro. Bass fishing is about catching various species of bass - large mouth bass, small mouth bass, Kentucky bass, spotted boss, etc.
Experts opine that the beginners should start bass fishing in smaller ponds. They should avoid large lakes for this purpose. Once you have gained enough confidence, then only move to deeper areas in lakes. Bass fish loves to play hide and seek. Their natural habitat is behind rocks or plants or any such structures in the water body. Look for bass in such places. It is not necessary that the fish will be around large structures only. In fact, you have an equal probability of finding fish near a smaller structure.

Bass fish have a great vision - they can easily see in the night as well. Their see and feel organs work simultaneously. Bass fish are also supposed to have taste buds outside their mouths and inside too. This can help them avoid any unwanted situation. These characteristics make bass fishing such an exciting sports activity and a great pastime for people in leisure time.

One needs a set of equipment for bass fishing. This includes a pole, reel, hook and baits. Baits are available in many varieties chiefly, jigs, crank bait, spinner bait and plastic worms. It is recommended for beginners to start with crank baits and then advance themselves through spinner baits to plastic worms. Plastic worms need the most skills and practice. While Crank baits are suitable for beginners, it is the spinner baits which are popular among experienced anglers and seasoned fishermen.

There are many tournaments of bass fishing. Premier among these are American Bass Anglers Fishing Tournament, Superbass tournament, etc. Enthusiasts from all over the country take part in the tournaments. Bass fishing brings so much excitement today that it has become the most valuable freshwater sports industry.

 

Author Bio
Ted Belfour is the founder of www.bass-fishing-lures.info and www.bass-fishing-guides.info websites providing information on bass fishing.

Article Source: http://www.ArticleGeek.com - Free Website Content


What's So Comforting About Comfort Food?

What's So Comforting About Comfort Food?

What's So Comforting About Comfort Food?
By Stephen G John

Whether you've just been dumped or had another tiff with your boss at work, nothing makes you feel better than comfort food (and maybe a little wine). For decades, scientists have bent over backwards trying to come up with distinct differences between foods that affect your brain chemistry and foods that make you feel better.

The foods that belong to the latter group are known as comfort foods. While there are foods that make us happy by affecting our physiology (for example, chocolate can produce phenylethylamine, otherwise known as the love drug that is very instrumental in helping you fall in love), comfort foods make us happy on a psychological level (and on a physical level too if that girth around our waist is any indication.)

It is easy to see why comfort foods are something we can't do without in our lives. For one, they are reminders of happier times, particularly our childhood. When we eat cupcakes for example, we are reminded of happy family occasions in the past or the food itself is a tangible reminder of our youth so we remember how it felt like to be carefree.

Comfort foods can also be associated with a specific loved one: For example, if you ate mac and cheese with your father when you were young and considered it the ultimate bonding moment with him, chances are you'll always crave a bowl of mac and cheese whenever you feel the need to be close to someone who is far away or long gone. This various triggers make comfort foods specific to individuals because we all have different memories.

Among other things, comfort foods also help us bond with friends and family because of the shared memories. You know what they say about how the food tastes better when you love the company you're sharing it with.

Studies done on how comfort foods as well, show that they affect both men and women differently. Females tended to reach for sweet and sugary foods like ice cream while males tended to go for savory foods like steak and potatoes. The study also showed that men tend to see comfort foods as a reward while women tend to feel guilty after indulging in their favorites.

If any of you watched Ratatouille, you'll remember that scene where the food critic took a bite out of the ratatouille that was served to him and it immediately triggered a long-forgotten memory of how his mother served him the same dish when he had a bad day at school and how he felt better after just one bite. As for women, this guilt they feel may actually be good because regular intake of comfort foods in response to stress, which women are prone to doing often can be unhealthy so the guilt basically prevents them from bingeing again.

Talking of comfort foods, what exactly are those that people love to imbibe when they're feeling down in the dumps or in despair because life can be too hard? Pizza for one, is on the top of almost everyone's list, especially one wherein the dough was left to rise for two days and rolled out with a wine bottle before being soaked in special, homemade sauce. Next on the list is macaroni and cheese which has become so versatile you can get them in all kinds and still feel like you've been wrapped in a warm blanket during the winter. In the sweets department, there's ice cream (particularly chocolate and vanilla sprinkled with mint chips) and chocolate cake.

And lastly, there's also your burritos and Southern fried chicken and mashed potatoes. But since most people can't get enough of pasta, you can also include in this list spaghetti with red sauce, chicken pot pie and puddings. Basically anything with carbs and fat are high on the list because carbs increase your serotonin levels and fat which is actually the reason why you feel "comforted."

It's always good to know that when you feel blue, you can always count on a cupcake or two. For great comfort food recipes, you can visit FoodPlus here and feel better fast.

Article Source: http://EzineArticles.com/expert/Stephen_G_John/1361639
http://EzineArticles.com/?Whats-So-Comforting-About-Comfort-Food?&id=8390871


Type 2 Diabetes and Weight Loss - Setting SMART Goals for Exercise and Weight Loss

Type 2 Diabetes and Weight Loss - Setting SMART Goals for Exercise and Weight Loss

Type 2 Diabetes and Weight Loss - Setting SMART Goals for Exercise and Weight Loss
By Beverleigh H Piepers

Goals: they can work for you or against you. For better or worse they exist and no doubt you plan to make good use of them. Goals can be harmful when too much emphasis is placed on the "promised" results. You must dedicate yourself to the process because it is only when you actively commit to the process the results will come. You can view this as pushing through a short-term struggle for a long-term gain.

Another way goals can work against you is if they are not adequately structured: this is where the idea of S.M.A.R.T goals come in. If you set your goals according to S.M.A.R.T, you will be more likely to succeed.

Let us look at two areas where setting S.M.A.R.T goals can be of great assistance: exercise and weight loss...

S - Specific. Starting with S, your goals must be specific. Wanting to lose weight and get in shape are not specific targets. They are broad goals and it would benefit you to be more particular about your intentions.

Losing twenty pounds and increasing your fitness so you can swim 500 meters are good examples of specific goals. As you can imagine, in the case of exercise and weight loss these goals work together. Losing twenty pounds will improve your fitness, and working on your fitness will help you lose weight.

M - Measurable. Your goals must be measurable. Fortunately, it is easy to track changes in your weight. You will have to be honest with yourself in regards to how well your fitness is coming along, but that is as tough as it gets.

A - Attainable. It may seem ambitious or feel uplifting to set challenging goals, such as getting a six-pack or getting in shape to run a 10km race. But in all likelihood, such goals are overzealous and would end up demoralizing you.

Start with simple goals. Make sure they are attainable.

R - Relevant. Your goals must be relevant and consistent and so should your methods of achieving them.

Let us use the six-pack example again. If you are aiming to become healthy through weight loss and improved fitness, it is unnecessary to seek to have a six-pack. Not to mention it is unhealthy to get to that point.

T - Timely. Many people think it is important to set a timeline. But it isn't - and it could be counterproductive.

You must, however, be able to achieve your goals in a reasonable amount of time: this doesn't mean quick - think sensible instead. If you see yourself spending many months on your fitness and weight loss goals, cut them down into smaller goals.

It is much easier to keep your motivation high when you tackle three mini-goals of losing 10 pounds, than aiming to lose 30 pounds. It is merely a matter of perspective, but it does make a positive difference in your mindset.

Although managing your disease can be very challenging, Type 2 diabetes is not a condition you must just live with. You can make simple changes to your daily routine and lower both your weight and your blood sugar levels. Hang in there, the longer you do it, the easier it gets.

For nearly 25 years, Beverleigh Piepers has searched for and found a number of secrets to help you build a healthy body. Go to http://DrugFreeType2Diabetes.com to learn about some of those secrets.

The answer isn't in the endless volumes of available information but in yourself.

Article Source: http://EzineArticles.com/expert/Beverleigh_H_Piepers/123142
http://EzineArticles.com/?Type-2-Diabetes-and-Weight-Loss---Setting-SMART-Goals-for-Exercise-and-Weight-Loss&id=9791817