Brian McAuley is a senior sales executive in the IT industry.  I sit down with him to get some advice on how to be successful in sales.

Brian, please tell my audience a little about you?

I’m a husband of Jenn for over 23 years, and a father to 3 boys ranging from 12 to 20. I’m active in my community by serving at my local church.  I chair the board at the Alzheimer’s Society of Durham Region, and serve as a director of another charity board.

Professionally I’m a technology sales leader with over 20 years of experience who has enjoyed selling industry and technology solutions at the boardroom level across various verticals. I try to maintain a reputation as a collaborative leader who builds trust with clients, partners, and colleagues. I’ve served in various senior business development and management roles at IBM for over 12 years, led teams at Bell Canada, completed the sales turnaround in a software company specializing in healthcare solutions, as well as took a sabbatical from corporate to re-focus a not-for-profit.

What are some of the qualities one needs to have to be great at sales?

First off, you need to be a good listener.  Far too many salespeople fill the air with their own talking, but the sales profession is all about understanding needs. Customers need to know that you genuinely care, and have their best interests in mind.  Secondly, you have to be good at execution, meaning, you need to have a plan, and be able to be organized and intentional about getting things done.  Thirdly, you need to work well with others and recognize how to leverage the strengths of others.  I truly believe in the saying “if you want to go fast, go alone but if you want to go far, go together”.  Success is never achieved alone.

You worked in the non-profit and then came back to the corporate world.  How was that experience?

Making the transition to a different sector was both rewarding and challenging.  Taking the assignment was a risky one, but I’m grateful for what I learned, and for what I was able to contribute.  There are many transferable skills from one sector to the other, but business disciplines need to be applied differently in the not-for-profit (NFP). There is rigor in business that is not as easily digestible in NFP. In business, it’s all about results and metrics. In NFP, metrics are important, but the mission and relationships take precedence.  The velocity with which you can accomplish things in business, can’t always be achieved in the NFP sector – simply because the culture is not the same.  Reaching agreement through consensus is vitally more important.  The personal rewards received in changing or saving a life can’t be matched.  Great experience.

You talk a lot about approaching everything with abundance. Please explain?

We live in a world where, generally, everyone holds the belief that more is better. With that belief, we carry with us, thoughts that repeat in our heads saying “if I just had more X, then life would be easier”. If you had more in your bank account, a bigger house, a better car, more education, less stress, etc.  When we look around at others, we begin to feel inadequate.  I latched on to a saying years ago that said: “Comparison kills contentment”. On Monday, you can be completely thrilled with your “new to you” 3-year-old used car, until Ken and Barbie drive up next to you at the stoplight in their brand new convertible.  Or, you’re so proud of losing five pounds, until the next person loses ten.

Begin or end each day by being thankful for the details of what you’ve been blessed with.  Getting started is the hardest, but after a few weeks of writing a couple down each day, you will start to look at your world differently, and realize how much you actually have, without even looking at physical things.  You will start to look at relationships as your assets, the gift of encouragement that someone gave you, or the feeling you got for being able to help someone else out in your day.  Your abundance mindset will have you starting to look at the world not by what you don’t have, but by what you have and what you can give to others.  Oftentimes, we don’t recognize our unique gifts – a special skill, a piece of knowledge, undivided attention, or an encouraging word.

How has being a husband and father changed you?

When you become a husband, you transition from only thinking about your needs, to thinking about the needs of your spouse. When you have children, you transition further again and gain a greater sense of responsibility to not only provide physically but emotionally and spiritually for your whole family.  All the investments made in you now need to be imparted to others. Your life is now intertwined with others. Like a new recipe you’re trying for the first time, all the good (and the not so good) come together in a big mixing bowl with the strengths (and weaknesses) of your spouse, to form a new mixture. To make the new recipe work, you need to play with the ingredients. To make it all work, there becomes some give and take, and the ability to say “I’m not perfect, you’re not perfect, but together we are much better”. So, being a father and husband has humbled me and made me more grateful for my family who makes me a better version of myself.

Give my audience some sane financial advice?

I believe that making manageable changes, consistently over time, delivers the best results.  Someone once said, “It takes at least 20 years to become an overnight success”. Give away 10% of your income to help others and the charities you are most passionate about. Save 10% of what you make, consistently over your career.  But do the first two before you spend on yourself.  Often time, we set goals that are too big and fail.  Small sacrifices, consistently over time, pay big dividends in the long run.  Seek wise counsel. Only invest your money with someone who makes their money not by making a commission on what investments they sell you, but by the returns and the growth in your portfolio. Don’t carry a credit card balance. Buy your first house as early as you can. Learn to deny yourself luxuries until the staples are in place.

Tell me a good sales joke?

Ha – I actually respect your readers too much to share a sales joke.  I have yet to hear one that isn’t really corny.

How do you balance faith, finance, family, and food in the 21st century?

You create balance by putting priorities in their place and allowing everything else to fit around them. Priorities are established based on your values. For example, if I told you that my faith was important to me, but I never made it to church because of sports, would you say my priorities were in line with my stated values? Probably not.  I balance my life by prioritizing what I value and being intentional through my goals and actions. My faith is important to me, so I make sure I start each day by reading scripture and spending time in prayer.  I do it not because anyone says I have to, but because I need that time in order to stay connected to my faith, which I value so much.  I value my family, so I spend a lot of time with them. I value financial stability, so I make sure I save, and I don’t overspend, but I make sure I enjoy the fruits of my labor. Food – I don’t know what to say about that. Food for me isn’t important unless it’s shared around a table with those I love.

The post Sales as a Career appeared first on Four Columns of a Balanced Life.

Every February, Canadians celebrate Black History Month which consists of festivities and events to honor the legacy of Black Canadians and their communities. The theme for 2022 Black History Month is: ‘February and Forever: Celebrating Black History today and every day,’ which focuses on the daily contributions that Black Canadians make to Canada.

I am a big fan of farm-to-table or farm to fork. I believe in food security, proximity, self-reliance, and sustainability. It is important for us to have a healthy relationship with food. Food is important for us as human beings.

A family that eats together stays together. Eating together allows conversations to happen, it sets a routine, it helps with assigning tasks and allows parents to influence what their children eat. I have known Michelle Marshall for more than a quarter-century. I am proud when my friends do well. Michelle Marshall has raised 5 children, continues to work full time, and runs an amazing catering business. I want to know a little bit more about her and her philosophy. I strongly recommend her for any of your parties.

Michelle, an honor to have a chef, mother, wife, and a woman of faith on my blog. Tell my audience something important about you?

I love listening to people’s stories, especially over a great meal. I also love rainstorms.

What inspired you to become a chef?

To be honest for a long time I did not consider myself a chef. That is a title that others have given me for the work I have done. My first choice of career was to become a psychologist, but at the time my family couldn’t afford that education. Instead, I went to school for Culinary Management because I really enjoyed cooking. I cook because that is my expression of love and care for others.

Name three ingredients you consciously avoid or eliminate even when the recipe calls for it?

Margarine, all vegetable oils, and flour. These ingredients each cause inflammatory responses in the body, and there are natural health-supporting alternatives.

Name three things you have to use in most recipes?

Coconut oil, scotch bonnet pepper, and lemon zest (and juice). A heart-healthy fat; flavor and fire; and that added ingredient to brighten up the flavors in most dishes.

How important is eating meals together as a family to you?

Eating together as a family is a key to helping us stay connected. Our meal times are very loud with lots of teasing and joking. The challenge that we face is making time with all our different schedules. But we are fighting to make it happen as often as we can.

What are your favorite regional cuisines or specific foods?

Indian food certainly, followed by Hakka. The love and care that go into Indian food flavors are beautiful. Similarly, the combination of Indian and Chinese influences in Hakka is addictive.

I should also mention that I love Caribbean food – especially Jamaican food because of my roots.

Over the years, I have catered events that have required me to prepare Ukrainian, Korean, Chinese, Canadian, Trinidadian, Jamaican, Portuguese, Italian Greek, and Ecuadorean dishes for very discerning audiences.

One of my new pursuits is to learn traditional cultural dishes from various elders. This summer I had a great education in Indian cooking from a mother and daughter team. I recently blogged about that exciting experience. 

If you could have any four people, from anywhere over for dinner, who would they be and why?

Firstly, my Grandmother has passed. She was the best cook and the kindest person.

Maya Angelou, because I would love to cook with – and listen to – her.

Michelle Obama, because she is a great mother and I would love to learn from her.

Nelson Mandela, because of his humility and forgiveness of others were so inspiring.

If you could just banish any one food, from the earth, what would it be?

I would banish hydrogenated fats because they have no redeeming nutritional qualities. They mainly exist because factory-produced foods require cheap fats to extend their shelf-life.

What’s the one superpower wish you had?

The ability to heal.  Of course, that would lead to lineups around the corner and very little sleep. I have also always wanted to be able to sing well.

I have been dying to ask you this one question. How did you manage five kids in the home?

I would like to say that we are super-organized and it is easy, but the truth is that it is really hard to meet the ever-changing needs of 5 very different people. We do our best, but the pressures of raising children in the digital age (where everything is available to them on their cell phones) is challenging. We try to be vigilant, present, and open with our kids. On the practical side, they all have their responsibilities around the house, and everyone cooks and can help with meals. That helps a great deal with the daily tasks because both my husband and I work full-time. We are grateful for the 5 beautiful souls that we have gotten to grow alongside for the past 18 years.

I want you to give my audience three tips on how to be a great loving mother, an awesome humble wife, how to cook a quick meal for a family?

My new goals, because they have changed over the years, are to learn to give unconditional respect, communicate openly (even if I have to write in a journal to get my thoughts across), and seek ways to be lovely to my husband.

3 quick meal tips:

• Start with what you have
• Reinvent leftovers
• Use fresh vegetables, not meat, as the star of your meal

How did you have time for yourself?

Time for myself is best spent in the company of good friends. Whether it is a walk or a cup of tea, being with people who I love fills up my emotional cup.

What was your greatest failure and what did you learn from that?

My greatest failure has always been trying to be what people want me to be, instead of being who I really am. No one wins in those situations. People deserve the choice to love me for who I am, rather than the person I think they want me to be.

Walk me through something challenging you have been through in life and what did you do to overcome it and thrive on the other side of the tunnel?

18 months ago, my father-in-law had a life-altering stroke. During his recovery, I felt helpless to do anything to support both him and my mother-in-law. Calling to check in on them, or suggesting snow removal services wasn’t enough.

At that time, I started to explore the healing properties of food. That began my journey into the field of culinary nutrition. With the support and encouragement of my husband I researched and signed up for an intensive culinary nutrition course. In the 18 months since my father-in-law’s stroke, we have moved them into a condo from their home of 35 years, and I have gone back to (and finished) school. We then renovated our home and moved 3 times in 6 weeks. That renovation was to allow me to teach culinary nutrition cooking classes. I will also be doing catering from the new space with a focus on using whole foods to promote better health.

The learning curve to begin this new endeavor is huge, but it has been worth it. What once was a situation that felt hopeless is now filled with possibilities. I can now help people to find food solutions for their health challenges.

Although I have been in the food industry for decades, coming through this challenging period is the story behind Michelle Marshall’s Food Solutions.

If I want you to cater to 20 guests who are vegans, have allergies, and are on the Atkins diet, can you pull it off for me?

[Laughs] Admittedly, you might want to have them over on separate nights! Yes, I can pull it off, but that dinner party would be a tough one. The vegans might be offended by all the meat the Atkins guests are eating, and nuts would be out of the question if some guests are allergic.

Personally, I would start by excluding everything that causes an allergic reaction, and then find out what foods people love. It would probably be a vegan menu, but it certainly can be done.

We have covered food; the family now let’s talk about faith. I believe we need more unconditional love in this world and less judgment. Do we have something in common?

Unconditional love in practice is a beautiful thing. We all need it, but it is hard to give. It is the one thing that is able to cross every boundary and bring peace both to the giver and the receiver.

Forgiveness and gratitude go a long way in this life and being joyful. Please comment?

Forgiveness frees us from the bondage that is always threatening to enslave us. Around every corner, hate is trying to grab a hold of us, but forgiveness is freedom.

At the heart of every truly joyful soul is gratitude. The amazing thing is that gratitude goes beyond our circumstances and sees the beauty in even the smallest kindnesses and gestures.

Peace, patience, kindness, gentleness, compassion…. universal qualities. What does your faith say about these things?

My faith says that peace, patience, kindness, gentleness are all attributes of love. Not a feeling, but actions that we take into our daily lives to protect our hearts – and the hearts of those we encounter. Love is a choice we make to treat others as we would desire to be treated.

The post Michelle Marshall: Chef listening to People’s Stories appeared first on Four Columns of a Balanced Life.

The goal for independent restaurants in this environment is to pivot, learn, grow and adapt and become aware of food trends. The trends will help restaurants in 2022 to keep and attract new customers.

Diners today are Instagram conscious, internet savvy, Yelp aware, and Google Reviews fans. Diners are fanatics about the quality of their food and where it is sourced from. They want locally sourced ingredients, chemical-free, color-free, and free of GMOs. Eating healthy is the benchmark. Diners are aware of the footprint on the environment that food not sourced locally causes.

I talk to Professor Aris Moussoulides from Larnaca College in Cyprus about food trends.

Aris please tell me a little about you? 

I was born and raised in Nicosia, Cyprus. After graduating from the Swiss Hotel Management School Les Roches (Diploma in Hotel Management) with Merit in 1990, I completed in 1992 a Master of Science degree in Hotel Administration at the University of Strathclyde in Scotland. After working in top positions in the Swiss and Cypriot Hotel Industry for more than a decade, I joined academia in 2001 working as a tenured lecturer at the then-largest college in Cyprus as well an Associate Researcher on various projects at the Athens University of Economics and Business Management (as a team member of ReSEES). On 9/2/2016 I successfully completed a Dprof (Doctor of Professional studies degree) in Hotel and Tourism Management at Middlesex University, UK and that was a milestone in my academic career as well as my personal life.

Currently, I am employed at the “Larnaca College” where I hold the rank of Full Professor and Head of the Department of Hospitality and Tourism Management! At the same time, I am also employed as a Senior Researcher at the world-renowned “International Center for Research on the Environment and the Economy”, working as a full research team member on two EU and one UN-funded project. My current research interests and publications are found in the fields of Sustainable Development, Service Quality in Hotels, and Seasonality in Tourism.

As a professor in a hospitality school, what is your goal in teaching the students? 

My main goal is to pass to them the knowledge regarding Hotel and Tourism Management that I have gained in the three Academic Institutions that I graduated from as well as the knowledge that I have gained during the many years of experience that I had in top management positions in the Tourism Industry.

How important is food in the overall curriculum? 

Food is extremely important since it is a vital element of the Hospitality Industry.

Tell us about the new food trends in Cyprus? 

The latest trend in Cyprus is the creation of small, family-run Cypriot taverns, mostly situated in small villages, that are offering a different type of meze dishes (various small dishes of traditional food items similar to the tapas dishes in Spain) which apart from the local element in them include also the element of experimentation with new ingredients and tastes. 

What is one trend that you like and is sustainable? 

I really like the new trend of the small family-run Cypriot taverns (mentioned above) that are mostly situated in small villages because they offer a sustainable product that respects and supports the local environment, the local community, and the local economy. In order to justify my position let me just tell you that these establishments operate in small villages, normally in premises that have a strong local character (architectural wise), hire local staff from the local community, and buy mostly local ingredients.

No matter what trends come and go food needs to be tasty? 

Definitely because at the end of the day food is a product that needs to be appealing to the palate of the customer.

How has food changed in the last three decades? 

It has become more sophisticated with new trends and ideas influencing international chefs from all over the world. At the same time, it has also become healthier with the inclusion of lighter dishes that have gained popularity over the years (for example sushi meals).

How does eating healthy impact us overall? 

Eating healthy has many advantages. Firstly it fights physical health problems that are related to obesity such as diabetes and heart problems as well as helps immensely with mental health problems including depression. Then it increases productivity and generally leads to a better quality of life.

What advice you would give to students wanting to get into hospitality? 

My advice is to go for it! This is a wonderful Industry that opens many professional doors worldwide and has a lot to offer to a young graduate. Let’s not forget that Tourism (the Hospitality Industry is a sub-sector of the Tourism Industry) is the largest employer on earth. And as I always say to my students all that you need in order to be successful in the field of expertise is a solid education, common sense, discipline, and willingness for hard work.

How do you balance faith family finances and food as a professor? 

With great difficulty, due to my very busy schedule, and some correct time management which is a skill that I have acquired during my undergraduate studies in Switzerland.

The post The New Food Trends in Cyprus appeared first on Four Columns of a Balanced Life.

Gardening has taught me so many lessons in life.

I want to give you some quotes from famous people regarding gardening:

I think the true gardener, the older he grows, should more and more develop a humble, grateful and uncertain spirit. – Reginald Farrer

A garden is a grand teacher. It teaches patience and careful watchfulness; it teaches industry and thrift; above all, it teaches entire trust. – Gertrude Jekyll

A society grows great when old men plant trees whose shade they know they shall never sit in. – Greek proverb

Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help. Gardening is an instrument of grace. – May Sarton

Introduction

We are one week into fall. As a result, the weather is changing. It is getting darker earlier. The leaves are changing color. In conclusion, it is time to start pruning the garden.

I have been a city boy for most of my life. Therefore, buying a home with a garden was an experience in itself.

We moved in the summer when the flowers and everything in the garden was blooming. However, little did I realize the work involved in maintaining it.

The first year I noticed the grass on my lawn going brown. A neighbor told me he sensed it would be white grubs.  Grubs are larvae of beetles and attack the roots of turfgrass.

Since the home was barely new, the builder had put the sod on the original mud rather than a thick layer of topsoil. As I drove around the hood, the best grass was that which was growing on a thick layer of topsoil.

I took the easy route. I went to a construction site. They were offering free topsoil. It was a weed-infested. Guess what no grass showed up but weeds.

Last year I ordered a whole truck of topsoil. I ordered the best grass seeds. For three weeks in September, I mixed the seed and the topsoil. The lawn looks the best in years.

Lessons learned

We need to build our lives on a solid base. Character is important. Discipline will take us through the hard times.

To have a great garden you must have patience, a nurturing spirit, and a willingness to sweat. Nature provides the sun we provide the water, fertilizer, and hard work. To have a career or to excel in anything, you have to work hard.

To see a small seed become a sprout, a plant, and then a tree that gives fruits and flowers is so encouraging. In the same way to see your project, your kids, or a friendship blossom into something is going to be encouraging.

The garden will go through a cycle. Life has its trials and tribulations. There will be things beyond our control. Mother Nature is a formidable foe when she wishes to be. Drought, wind, insects are some of the challenges. Better to approach an uncertain world with an open mind. Stay flexible.

In the backyard, we had a big sumac tree. What was the couple thinking planting in the backyard? I found out the hard way. About 20 feet away from the tree, shoots started coming. It was destroying my grass. Sumac is an aggressive plant and can take over a garden. It took me a whole month to cut the tree and its roots. Keep aggressive, toxic, and nosy people at a distance.

I love perennials. They show up every year. Make sure you have friends like that. As Debbie battled cancer it was the loyal friends who showed up.

Annuals are planted every year. They look beautiful for a reason and for a specific season. Sometimes, we have people like that in our lives only for a short time, for a season, and for a reason.

The garden hose has many choices; focused, mist, spray. We need to encourage a million times, love a billion times, and rebuke but rarely.

Pruning is very important for the plants and at the right time. When we focus on the simple and the practical, life turns around. We embrace change and allow our lives and hearts to grow. Change is a constant factor in our lives.

Flowers and plants that grow in the desert and in a milder climate cannot be grown here. Different soils, ph. levels, weather patterns all have an impact. All our five fingers are different. We all have different strengths and weaknesses. Focus on those and have fun. Comparing yourself to someone else will lead to disaster. Accept the fact the world is unfair and monetize skills differently.

I do not grow fruits or vegetables. My mother-in-law grows them. Potatoes and carrots teach what you do not see matters. Pass on the glitz, glamour, volatility, and the unpredictable in your life.

The result of the garden is the choices you make. People can be flowers in your garden or weeds. Pluck the weeds to let everything grow.

You need a bunch of garden tools. Axes, carts, cords, fork, footwear, hoes, rake, spades, shovel, trellis are some of the tools to be efficient. Education along with practical sense, humility, gentleness, kindness, patience, unconditional love, and emotional intelligence goes a long way in being successful in real life and in the workplace.

We can never be experts in every field. Ask for advice read books. Learn from other people’s mistakes. Go ahead and blossom where you are planted.

These are some of the life lessons I have learned from gardening.

The post Life Lessons From Gardening appeared first on Four Columns of a Balanced Life.

It is time to take a vacation. You want to go to an all-inclusive resort. I have been to 10 all-inclusive resorts, taken a couple of cruises in the Caribbean and Central America. I have been to 30 countries and lived in four different countries.  I have traveled on business and stayed in some of the best hotels in Europe, the US, and Dubai. I love food, people, and culture and have an undergrad in hotel management from Switzerland. This is a practical guide on how to enjoy your vacation at an all-inclusive resort. Trust me if you follow these tricks your experience will be better at an all-inclusive.

Set a budget 

An all-inclusive can cost $ 600 a week all the way to $ 6,000 a week. Start saving a year in advance. You do not want to go on vacation stressing about how you will pay the bills. It is wise to include a taxi back and forth to the airport from your home or parking, tips and excursions. I recommend going during the low season. Avoid March break, Christmas, and New Year. Also, sometimes it is cheaper to fly during the week than at the weekend.

Choose an all-inclusive resort that meets your needs

If you are going as a family, choose a family resort. If you want peace, quiet, and romance then go to an adult resort. If you want restaurants, a marina, discos, and clubs then choose one that is in the downtown area. Remember if your resort is next to the airport, get used to planes taking off and landing and the noise. If you have mobility issues then choose a resort that has elevators and not constructed on a mountain.

Know what is included in an all-inclusive

It is important to know what is included. Make sure that baggage, transport from the airport to the hotel, tips, room service, mini bar, Wi-Fi and other services are included. Premium drinks, excursions, taxis, spa services, laundry, and long-distance phone calls are not included.

Eat yogurt

Two weeks before you head on your vacation, start eating yogurt. Yogurt increases the good bacteria in your intestines and will fight the bacteria that can lead to diarrhea at an all-inclusive.

Check flight times

If you are going for a week and you have an evening flight. You will get to the resort late in the evening or the night and you lose a whole day. I recommend taking an early morning flight. This way you are on the beach by noon.

Check the distance from the airport

I personally prefer a morning flight and a resort within a hrs distance from the airport. If you take a 6.30 am flights you arrive around 10 am. Once you pass customs, you can be at the resort latest by noon.

Sunscreen, tanning and mosquito spray

Make sure you carry the appropriate sunscreen, tanning, and mosquito spray with you. These are very expensive at the resort.

Sunglasses and a hat

If you do not want to get a headache and avoid getting sunburned then bring a pair of sunglasses and a hat.

Research the resort

Look at the map of the resort. This will give you an idea of where your room is located and how close you are to the beach, restaurant, pool, bars, amenities, and activities. On Google Maps find out the attractions, shopping centers, and nearby towns if you want to leave the resort. Also, look into public transportation and hospitals nearby.

Know the weather conditions

Look at the weather channel and it will give you one week and two weeks forecast. It is vital to know the weather, temperature, climate and any other conditions that will impact your vacation. Do not go during hurricane season.

Book your vacation

Now that you have money saved up and done your research book your vacation. Make sure you have your passport and visa if necessary.

Check with your family doctor

Call your doctor and see if you need to take any vaccinations for the country you are visiting. Carry Imodium, Pepto-Bismol and an after bite with you. All three are over the counter medications.

Exchange money

If you are in Canada and heading to Mexico, ask your local bank for Pesos. You will get the best rate. At your hotel, you will get 10% less.

Get to the airport

I recommend taking a taxi or limousine. The parking at the airport is expensive. If you stay at a hotel, make sure the buses come regularly. In a snowstorm, you can be stuck for a couple of hours.

At the airports

Enjoy your flight. As you land at the airport and pass customs walk straight through the timeshare sharks and head outside. Your representative will meet you there and take you straight to the air-conditioned bus and even offer you a beer.

Put all valuables in the safe

You are now at the resort and in the room. Unpack and put everything in place. Before you head to the pool or beach, put your passport, jewelry, cash and any other valuables in the safe.

Traveling with children

Find out about the kids’ club, the age limit, hours of operation, activities and tell them about any allergies. Also, ask if daycare is available after the kids’ club closes.

Take a tour

Walk around the resort. See the distance between your room and all the amenities.

Clothes

Dress appropriately for the pool, beach, lobby, restaurants, and clubs. The beach club might allow you to eat in your bikini. It is definitely a big no in the restaurant.

Restaurants

The resort will have at least 4 to 6 restaurants and about 6 to 10 bars. Ask the concierge about the types of restaurants, the names, what time they open and close and if reservations are required. Also, find out if they cater to any allergies.

Bring your own mug, insulated cup or flask

The drinks outside the fine dining restaurants will always be served in throwaway or plastic cups. If you prefer to drink coffee or your cocktail in your own cup or glass then bring it along.

Meet your representative

Your tour representative would want to meet you the next day. I strongly recommend that you see him/her. They are locals and will tell you everything about the resort and the tours. They can also help you in case of emergencies. The representative will also give you a return voucher which you give to the taxi or bus that will pick you to take you back to the airport.

Take it easy the first day

This is very important. I have seen many people get sick. It is not the fault of the resort. Remember you are in a new country. Brush your teeth with bottled water. On the first day, do not expose yourself to more than one hour of the sun. If you spend 8 hrs in the sun, have 8 Coronas, a couple of Mojitos and then a couple of drinks after you have overstuffed yourself with food. Guess what? You have shocked your body. The shock will suppress your immune system. You will get sick. Also, if you step outside the resort, drink only bottled water and eat at a well-established restaurant. Do not eat from any road hawker.

Do not lose your room key, wrist band or towels

Keep your room key with you always. If you lose your keys, you have to go back to reception, stand in line, explain the situation, answer any questions and then security might escort you back to the room. Do not lose the room keys. You will get a card for a towel. Do not lose this card. You will have to pay at least $20 per towel. You will get a wrist band during your stay at the resort. Do not lose it or cut it until you leave the resort.

Get in the mood

You are now finally here. Relax, take it easy and do that embraces this pace and flow. Be grateful and enjoy.

Forget the Wi-Fi and the internet

Wi-Fi has been around a short time. The internet has been around for the last quarter-century. Cell phones do not enhance your vacation. Take pictures for sure. But do not get worked up if the Wi-Fi strength is not strong or the internet is down. You do not have to check your social media feed every hour or your emails. Forget about checking with the office. Focus on yourself and your friends and family.

Do not schedule every minute

Do not bring your day timer and plan every minute of your vacation. It will ruin it for you and your family. Go with the flow and enjoy talking to the other guests and employees.

Food

After I have visited an all-inclusive and read the reviews, I wonder if we were at the same resort. I am going to spend some more time here. Every resort I have visited, I have checked the kitchen. They are run by professional chefs with professional standards on safety, hygiene, and cleanliness.

I am going to lay down a couple of ground rules. If you are leaving from Canada, the UK or the US, the bacteria and microbes are different in the meat, fish, poultry, and vegetables. If you eat a steak rare or a salmon at medium, you should always eat your meat and fish well done. The bacteria are killed and chances of you getting sick are slim.

Before you enter the restaurant, use hand sanitizer. Drink bottled water only. Find out what oil is used. If you have eaten food cooked with sunflower oil and you eat everything cooked in coconut oil, your body is not used to it.

Most of the buffets have chefs making tacos, crepes, omelets, pasta, fish, steaks and tacos. Eat fresh off the grill.

Try different a la carte restaurants. Try various buffet restaurants. Try various local dishes.

Take it easy with the alcohol in the restaurants.

Activities

An all-inclusive will have activities from 9 am to 2 am. A family resort will have a playground, games room, mini-golf, and a waterpark. The adult resorts will focus on dance lessons, massage, tasting wine and everything romantic. In general, expect aerobics and stretching in the pool, games, volleyball, soccer, yoga, Spanish lessons, cooking lessons, guessing the alcohol in a cocktail, ping pong tournament, archery tournament, dart tournament, bingo, history questions to be some of the activities. My personal favorites are volleyball in the pool and ping pong.

On the beach snorkeling, kayaking, paddleboarding, sailing, windsurfing, parasailing, and gliding are some of the activities. Try them all.

Do not expect everything to be like home

I would strongly recommend learning a few words in Spanish and French. Always have Google translate with you. Embrace the new culture, food, and entertainment. Do not freak out if you see a lizard, fly, dragonfly or mosquito in your room.

Go outside the resort

One of the things I strongly recommend is taking an authentic tour to see historical sites, villages or a small town. It will open your mind and hearts as to how other people live. Go visit a local bakery, school, local market and you will notice things are done differently. Invest in sustainable, ethical tourism.

Ask questions

Talk to a concierge or someone at reception if you have a question. They are more than willing to help you.

Do not compare resorts

When you go on a tour or for a walk on the beach, you will meet fellow Canadian, American and from British tourists. Never compare your resort to the other. Always remember what you paid for your vacation.

On a rainy day

The first thing to do is not to freak out. Sleep in. Go to the spa. Exercise at the gym. Go shopping. Take a tour of the city. Spend the day at the sports bar. Watch soccer, play some pool or cards. This is your day. Do not let any rain spoil your day.

Tips

In the Caribbean, Mexico, and Central America, the staff depends on tips. This is my recommendation. For one week at an all-inclusive, a couple or a family of 3 should budget $200.

The driver who drives you to the resort and back to the airport: $5

Bag attendant: $2 per bag

Housekeeper: $15 a week

Minibar service: $2

Buffet waiter: $5

A la carte waiter: $10

Buffet chef: $5

Bartender: $2

Concierge: $5

One or two members of entertainment: $15

Tour guide: $10

Tip your bartender, waiter at the buffet and the omelet chef the first day and miracles will happen.

Finally, enjoy your vacation. Something will always go wrong. The staff at the resort are humans. They work long hours in extreme heat and on their feet. Treat them with love and respect and you will be surprised.

Photo Credits: Ana Acosta Sharon McCutcheon Karly Gomez Leio McLaren Belinda Fewings yue su Chelsea Gates STIL  Gary Tou twinsfisch David Boca Michelle Spollen

The post Discover 34 tricks to enjoy an all-inclusive resort appeared first on Four Columns of a Balanced Life.

Julia is the Pastry Chef at Eden at the Rimrock Resort in Banff Alberta Canada, 5 Diamond BCAA rating, one of three 5 diamond restaurants in Canada. She grew up in Victoria, British Columbia, and started cooking at 19 years old. She did a 4-year apprenticeship while completing her Culinary Certification at the Hotel Grand Pacific in Victoria’s downtown core.  She has lived in 3 different provinces and worked in luxury hotels across Canada, as well as training under a Michelin star pastry chef in Ontario.  When not in the kitchen, you can find her at the CrossFit gym, or at home working on whatever project that she is momentarily obsessed with. At the moment she is taking some online courses in food journalism and Adobe Photoshop to build her skills and improve a baking blog she started last year.  To honor all the employees who have lost their jobs in the hospitality sector due to COVID, I want to highlight some of these talented people.

Julia welcome, what made you decide to become a pastry chef?

I started my career as a cook. I spent 5 years working my way up through the ranks of the restaurant – prep cook, garde mangier, entremetier, and saucier. I finished my culinary red seal and did a few competitions – Chaine de Rotisseurs and Hawksworth Young Chefs scholarship. I decided to leave the line and switch to pastry because I liked the creativity it offered. Generally, a pastry chef gets to create their own menus, whereas line cooks and sous chefs do not. It is also a totally different skill set in regards to technique and that was something I wanted to learn. 

As a pastry chef, where do you get your inspiration from when making desserts?

I get a lot of my ideas from memories – things I would make with my family as a kid, a dessert a person I know loves, or a place I have been and I try to recreate that memory with flavors. I made one dessert entirely out of corn when I was in Ontario to reflect the farmland that was near the restaurant. Another example is a chestnut mont blanc with gingerbread ice cream because we always play “the Christmas song” while making gingerbread cookies as children. I also get ideas for recipes and presentations from the previous chefs I have worked with and books like “The Elements of Dessert” and “So good magazine”. And there is always Instagram. Instagram is a stellar tool to get some ideas going. 

Name me some of your favorite ingredients you like to work with as a pastry chef?

At the moment my favorite ingredient to work with is Ruby Chocolate – It is quite unique as it is a newly discovered chocolate that is naturally pink with a light, fruity flavor profile. It is relatively new to the Canadian market and I am quite excited about this new type of chocolate to play with. 

Walk me through a day in the pastry kitchen?

The first thing I do is get bread going. I pull any dough made the previous day and let it rise for service. I feed the sourdough culture and make the starter for our sough dough and multigrain bread that needs a 24 hr fermentation period. Then I make raisin bread that will rise for at least 8 hours before continuing the fermentation in the fridge overnight. After that, the sourdough and whole wheat doughs are kneaded from the previous days’ starter for the next day’s service. 

Next, I check our take-home gifts – a hand-made Twix bar made with shortbread & salted caramel and enrobed in chocolate. I usually make 60 – 120 bars at a time depending on business levels. 

After that, I start topping up our desserts and make any components that will be needed before assembly. This includes a hazelnut cake, praline caramel and hazelnut mousse for the hazelnut entremets, lemon fluid gel and honey parfait, sweet pastry, cheesecake, mirror glaze all need to be made before assembly. I make ice cream and sorbet a day in advance as it needs to freeze solid before being put through the paco jet. 

Next is petite fours – we serve each guest 3 petite fours at the end of their meal and I like to have a rotating, seasonal menu for this that changes often. Sometimes I make hand-painted bonbons, a variety of pat de fruit, fudge in rotating flavors, toffee, and other confections. We also serve a selection of coffee service items that I rotate as well. Gingerbread and mincemeat tarts for Christmas, ruby chocolate dipped shortbread, Financier, and other treats. 

Lastly, I top up the garnishes for each dessert as these take the least amount of time. Poached fruit, fluid gels, tempered chocolate work, creams, and crumbs. 

On days that I have a bit of extra time, I sort out and test ideas for upcoming menus. 

In short, pastry takes a lot of planning. Start with the jobs that take the most time, like bread, then anything with a multi-step process. Next are items that need time to set overnight before being processed or cut, and lastly, jobs that are quick. 

Help me understand how the mentality is changing toward women in the kitchen?

Honestly, it really depends on who you’re working with and how you decide to present yourself. I believe it is both parties’ responsibility to influence change. I find with the younger generation of chefs, there is equal opportunity for men and women, hard work is rewarded and promotions are given to those putting in effort regardless of gender. But in saying that I have also worked with some older chefs that refuse to put a woman on the hotline, touch meat or move out of a commis position. There was one chef that called me “sweetheart” instead of learning my name, but even then, I still had every opportunity to advance if I worked hard. I think some of the certain behavior is used to test people, see what they are made of. The boys get yelled at, and the girls are underestimated. Kitchens are high-stress environments and if you can’t take being treated poorly sometimes it probably isn’t for you, and that goes for both men and women.  At the end of the day, the kitchen needs hands, and nobody cares what gender those hands are attached to. 

Talk to me about what women empowerment means to you?

Empowerment is allowing yourself and others to pursue what is meaningful for personal success.

To empower another person is to encourage them to try new things, make mistakes, learn something and celebrate their success. It is a process of trying, failing, refining, and trying again. 

What are your future goals?

This is a tough one, there are a lot of things I would like to do. For now, I want to continue building my skills as a pastry chef, as well as working on my food writing and photography skills through Instagram and blogging. I would love to work abroad, and maybe write a book down the road.  

How do you cope with the long hours in the kitchen?

There was one job I worked at last year, it was a brand new hotel opening with a full-service restaurant. That was probably the hardest job I have had when it came to long hours. In my first few weeks, I worked from 9 am to 11 or 12 pm for 13 days straight. When things settled down we all continued to work 12 hour days 5 days a week. I learned a lot about myself and others, and we really bonded as a team. A good team definitely makes the long days easier. Right now I am at a new restaurant and the hours are much better, still long days here and there but not every day. I think the most important thing for me when it comes to dealing with long stretches is making time for myself. I do my best to stick to a weekly schedule of going to CrossFit a few days a week before work as well as having a project or two on the side so I feel like I still have a life, and that I am working towards my personal goals as well. Over time, a person gets used to the long days in some respect. There is a flow to the season; work hard in the summer and chill in the winter. 

Can you also talk about something challenging you have been through and how you dealt with it?

I think my biggest challenge was dealing with my own lack of self-confidence and the depression that went with it. It controlled my life for quite a few years and stopped me from doing what I wanted and experiencing life in a happy way. At that time my life was just working (5 am shifts) coming home in the afternoon and sleeping, I basically did nothing with my life outside of work for like, 3 or 4 years. Its probably going to sound silly, but I started watching youtube videos with themes around living your best life, and Jordan Petersons 12 rules for life and started applying those principles to mine, one at a time. Eventually, I started setting goals and actually accomplishing them and over time it has completely changed my views. 

If you had a choice to get rid of a few ingredients in the pastry kitchen what would those be and why?

As a pastry chef, I make everything from scratch, so each ingredient serves a purpose in a recipe and to simply omit one would yield a different product. The trend these days leans to vegan and gluten-free baking, and if thoughtful swaps are made to replace eggs, butter, and flour, a product can be made, but it will never be the same as the original. Baking is a series of formulas and each ingredient is there for a reason because someone has tested it and found that this recipe was the best way to make it. 

If I had to get rid of something, it would probably be convenience products like fake flavored syrups. It is easy enough to make your own infusions. 

Any special music you listen to you while working?

I don’t usually listen to music when I am working – sometimes I’ll listen to chill step, electronic music and sometimes I listen to podcasts. 

Some Rapid Fire Questions:

Favorite food – Any type of fresh seafood – oysters, scallops, salmon, and sushi. Sushi is the best. 

Favorite drink – A latte from discovery coffee.

Favorite dessert – Cheesecake, but I think most people love cheesecake. 

Tequila in dessert – I’m not really a tequila person, If I use alcohol in desserts I usually go for rum or Grand Marnier.  

The post Julia Palfrey: Milk & Honey appeared first on Four Columns of a Balanced Life.

Muskan Khanna is the embodiment of the 21^st century.  She is fearless, thinks outside the box, makes the rules, a game-changer who has broken the glass ceiling and aims for the sky. She gets it. To grow your footprint in a global environment, you have to have a unique value proposition, have a competitive advantage, be green, use sustainable farming methods, use corporate social responsibility and invest in the local community. She empowers women by only hiring them. Is it any wonder that her first interview is one of the most liked on my blog. She is not your quintessential sommelier. I give you Muskan Khanna.

Muskan, Four Columns welcomes you back. Your first interview was one of the most read and liked posts. As a result, let’s talk about tea again. Tell me about the health benefits of tea?

Wow! I did not expect that. There are quite a few health benefits, but in my mind, these are probably the top 5:

Tea contains antioxidants, which help keep us young, skin looking better, and even protects us from the damage of pollution.

Tea has less caffeine than coffee, almost up to 50% less! And we all know the negative effects of caffeine.

Tea helps boost the immune system.

Tea also helps soothe the digestive system – so it’s a good thing to have after a heavy meal.

And lastly, for you weight-conscious people out there, tea is calorie-free!

Congrats on being innovative, sustainable, being corporate socially responsible, and investing in women. You have just released some new brands like White, Oolong, Green, Black and Roasted Green. What are the similarities, differences, and uniqueness of these teas?

These teas are unique in their own way, the process of each type of tea is different, different machines using different temperatures all tell these teas apart from one another.

The similarity between ALL the teas produced here at the studio is the raw material – one leaf and a bud.

Muskan, I have been drinking tea all my life. I am your typical heat the water, dip an orange Tetley tea bag, brown sugar, milk, and cardamom kind of guy. Teach me some innovative ways to expand my horizons of tea and how does tea help us in our moods and different settings?

Gosh! What you’ve been drinking sounds very little like tea to me Jerry.

The best way to drink any tea be it white, green, oolong, or black is to brew it in hot water by itself – that’s how I drink it anyway.

Teas such as Nilgiri Platinum Needles and Nilgiri Baimudan contain the most amount of caffeine, so this is a good wake-up tea to have, whereas teas like our Nilgiri bamboo and Nilgiri Kukicha has the least amount of caffeine, so these are good bedtime tea recommendations.

Does the tea come in bags or separately and what is the difference?

Our teas are sold in 250gm loose leaf pouches. No tea bags for now.

Help me understand how tea is grown and the whole process from seeds to the time they are harvested?

There are two ways of growing a tea bush, you could either plant the seeds (a much longer process) or you could plant saplings, which have been taken from existing bushes.  Once planted the bushes take approx 5-6 years to grow and are ready for plucking on a regular basis.

The Camellia Sinensis plant is actually a full-grown tree, so one has to make sure it remains at table height so it easy to pluck. The bushes are also cropped in such a way that they are flat, which allows more buds to shoot up.

For teas like ours, which uses very high-quality leaf, the plucker has to go back to the bush every 7-9 days and pluck off the one leaf and a bud and then wait another 7-9 days for the buds to start shooting up again.

Once these are harvested, they’re brought into our factory in small bamboo baskets so as not to damage the leaf.

Talk to me about the caffeine content in tea and do you have decaffeinated tea?

As I mention before tea does contain caffeine but much less than coffee, and every tea has different levels of caffeine. For example, white and green tea contain 1/3 of the caffeine as compared to coffee, and oolong and black have less than ½ of the caffeine content as coffee.

It might also interest you to know caffeine is a natural component in Camellia Sinensis, so all teas will have caffeine.

The longer a tea is brewed for, the more caffeine it loses.

And caffeine from tea is thought to absorb in the body more slowly.

The post Muskan Khanna: Fearless in a Man’s World appeared first on Four Columns of a Balanced Life.

Be a rebel on purpose.

When you think of a rebellious person, what comes to your mind? The dictionary has about 45 synonyms for the word rebellious. Fractious, anarchistic, bellicose, difficult, refractory, and seditious are some of the synonyms. The autonyms for rebellious are happy, obedient, compliant, and manageable.

I like to use the word out of the box thinking or approach rather than rebellious. When someone has a different method, approach,  or framework for the desired result or outcome is called an out-of-the-box approach or thinking. Every once in a while, we have to question the status quo. Be a rebel and ask questions.

2000 years ago, Jesus’s approach towards women was a classic out-of-the-box approach. Jesus never disgraces, belittles, reproaches, or stereotypes a woman. From the woman who touched his garment to healing Peter’s mother-in-law and Jairus’s daughter, asking to drink water from a woman at the well in Samaria, and his love for Mary and Martha. Martin Luther, through his writing, started the Reformation movement. Dr. Martin Luther King, Gandhi, and Nelson Mandela all brought unique and different methods of dealing with the issues they were facing. We would not have electricity today if Thomas Edison had not had an out-of-the-box approach. Finally, for our generation, Steve Jobs and Bill Gates, through Apple and Microsoft, have changed the way we do things. They asked questions.

Linda Breedlove is the author of Embrace the Change: Be A Rebel On Purpose. I talk to Linda about being a rebel on purpose.

Linda welcome. I want to know a little about you.

I have been married twice, I have 3 children, 2 sons, and one daughter. I was a happy child but had a domineering father and I married far too young the first time mainly to get away from home. I married the wrong men, they were much like my father, and I allowed that to change me to not believe in myself and my abilities. I had lost my self-esteem and any confidence that I had. It wasn’t their fault; it was mine for allowing it to happen. I really didn’t like myself, let alone love myself. It took me many years to realize that it was me that needed to change, changing husbands wasn’t going to do it. Several years ago, I changed my entire outlook on my life, including losing weight, getting myself healthy again with proper nutrition and exercise, and changing my attitude. I went back to my childhood to find out why I wasn’t happy and figured out that even though I had a good childhood, I was never encouraged to use my abilities and I was told that university was a waste of time for me because I would only get married and have children. I didn’t know what I wanted to do but I also wasn’t given the chance to find out. I rebelled when I was 18 but it was short-lived for my father told me that if I left home then, I wasn’t allowed to come back ever. Scary for a young girl to hear those words. My book is about my journey to health, happiness, and learning to love myself again.

When you get up in the morning, what motivates you. What is your why?

My morning begins at around 4 am, sometimes 3:30. I seem to have this inner alarm clock that tells me it’s time to get up and get my party started. Those are the words I use every morning because I believe every day is a celebration (now that I’m way over 60). I find that time of the morning such a wonderful time to collect my thoughts, get inspired, and write a few posts, work on my blog, and my podcasts. You ask what motivates me? I get motivated simply by being alone when it’s peaceful and there is no one to interrupt me. When it gets daylight early, I love to watch the sunrise, and when it’s still dark out, I look for the moon and the stars. I wasn’t always this inspired but I have learned that I am a force to be reckoned with, I have something in me that I need to tell the world. And I have been lucky enough with my first book that many other people have thought the same thing. My next book, ‘Dream Bigger Be a Rebel on Purpose’ is due for release this November.

So often the students that got A+ is still working for somebody, the B’s are toeing the line. The rebellious who got C’s, who thought outside the box are running companies, creating wealth and value. How does that correspond to your book, Embrace the Change, Be a Rebel on Purpose?

Interesting question. I wanted to add Rebel on Purpose to my titles because I feel that rebellion is purposeful action. I was rebelling against all my old beliefs and ways. I rebelled against the fact that I had lost my self-esteem and my confidence. Everything that I do now has a purpose to it whereas before I had no direction, no determination. I had no desires and goals and I had no idea how to change myself.

I began each day by telling myself I was worth every moment of change that I wanted to see in myself, little steps. It took me a few years, but I did change everything that I wanted. I tell people now that each day is a new beginning and if you screwed up the day before, so what! That was yesterday! Resume your little steps today and soon you will be headed in the direction of your desires.

By the way, I wasn’t a very good student as well. I was too much of a ‘daydreamer.’ I daydreamed about traveling to far off places. I used to lay in the grass and watch the clouds go by and see myself on a magic carpet flying all over the world. In school, my knuckles were rapped constantly because the teacher would catch me staring out of the window instead of doing my schoolwork. The teachers always put in the report cards that I had so much potential, but I wasn’t using it. They called me a daydreamer; I call it visualization.

You are the motivational voice for women. I am trying to empower and inspire women to live balanced lives. Talk to me about this motivational voice?

That was told to me by the woman who read my book before it was even published, and it has stuck ever since. I was honored and humbled that she said that, and I have tried to be that voice ever since. I only have my own journey, but I hope to be able to help other people understand that they don’t need to take as long as I did to find their passions and their purpose. If I can help one other person do that, I’m happy.

A lot of us finally figure out what we want when we grow up. I believe it is never too late. I personally got married in my 30s, had a kid in my late 30s, went back to MBA school in 40s and now trying to run a blog and podcast. Talk to me about your own process of growing up?

I am the eldest of 4 siblings and my mother worked. I was the one to make sure my siblings got home from school and picked up the youngest one from the sitters. I made sure that they did their homework before they went out to play. I learned to cook by the time I was 12. I made sure dinner was on the table for my father when he came home from work. (my mother usually worked later than he did) I knew how to be responsible. I knew that I had to be because they depended on I wasn’t happy being the responsible one all the time, but I knew I had to. I did help me to grow up quickly though. I spent most of my adult years being ‘the responsible one.’ I married too young and had 2 sons by the time I was 23. I knew I wanted something else, I just didn’t know exactly what it was back then. All I knew was that I wanted to travel and stop being the responsible one sometimes. That didn’t happen for many years.

I truly believe everything that happens to me is 10%. When I get up the next morning and ready to face the world that is 90%. I do not like to ask why me instead of what now and not be the victim. Walk with me as to how we need to react when life just knocks us down and sometimes throws a knock out punch.

One of the biggest lessons that I learned on my journey back to me was that I didn’t have to be responsible for everyone else around me. I wasn’t responsible for my husband. I wasn’t responsible for my children when they grew older. And I definitely wasn’t responsible for my siblings anymore.

I was tired of everyone else’s expectations of me. I have never taken on the victim’s attitude and I have always believed that I am responsible for everything that I do and every choice that I have made.

I am an extrovert. I love hugs, kisses, and feeling the human touch. Covid has been my night. Humans, we are made to connect with one another. What does isolation do to the human soul?

I have written many essays on covid19 and I believe deep in my heart that we as humans will learn a deep and valuable lesson from this calamity. The first few months of being in isolation unnerved me greatly. I think the feelings that I had were of desperation mixed with hope for the future. It was an agonizing time for me, and my writing helped me to stay positive and focused on the future. Most of us cannot handle being away from others for long periods of time. We are a race of social people; we need a human touch to keep our sanity. Connecting over social media works for a short time, but it’s that coffee with friends, that need for interaction, and most of all those hugs that are missed. I missed all of that. Social media, while I’m thankful we have it during this unprecedented time, can’t fill that void.

Change is difficult. Covid has changed our world forever. I want to know what is your advice on how to deal with change?

I love change, I try new things all the time. I feel that a lot of positives will come out of the pandemic. I had no idea how to change the things that I wanted to change in myself when I first began my transformation but I soon learned to list all my dreams, my desires, and my goals. I had many of them and it took me a few years to accomplish what I wanted to change. Each time I was able to cross something off my list, I realized that I could add something else to it. You see, change is never finite, it is always happening. When I finally realized that if I wasn’t happy with one of my changes, I could simply change it again. We do not have to stick with a change if we aren’t completely satisfied with it. I found out that if I worked on something daily, I could accomplish my goals for the change I wanted to see in myself. However, I also learned that by taking little steps in the direction that I wanted to go, I would get there eventually. I learned that one of the most important things to have is patience.

Women empowerment… what does it mean to you. What can society do better?

Women’s empowerment is very personal. Each one of us has something in us that we feel we need to change in order to become the woman we want to be. Society has told us that we must act in certain ways, dress in certain ways, be the model we see in fashion magazines. We must be the perfect parent, the perfect wife or we have failed. I see that not only with women, but I see it with men as well, however, I feel women tend to take it to heart more than men which makes the biggest difference. I think women feel things differently than men. I do see things changing slowly now but we have a long way to go. We need more powerful women in politics, in business and we need to see less discrimination in wages.

Women are often afraid to show their powerful side because they fear they might lose their femininity. Men need to stop treating women as inferior and treat them as equals.

I am a big believer in peace, patience, kindness, gentleness, forgiveness, compassion, love unconditionally, and acceptance. Do we have anything in common?

Absolutely my beliefs as well. However, many of us will speak about, peace, patience, kindness, gentleness, and forgiveness. When it comes right down to it though, each one of those words comes from having compassion and being able to forgive. Forgiveness is a personal act. It is for our own peace to learn to forgive.

Loving unconditionally means we have reached that state.

As my wife battles cancer, I am focusing on gratitude, hope, and resilience. What advice do you have for my audience who are in the tunnel and right at the bottom of the peak?

I am so sorry to hear about your wife. My heart goes out to both of you. Each of us goes through different battles and it depends on how we respond to those events in our lives that make the difference. If we respond with negativity, we will be despondent all the time. Not that we always need to be positive, but we need to remember that our responses can make us or break us. We need to remember that there is always a glimmer of hope. You have it correct when you focus on gratitude and resilience as well. Gratitude equals happiness. Be in the moment, for tomorrow is never promised.

My mother used to sing this song all the time, Que sera, sera what will be, will be. She was the one that always told me that things happen for a reason, which may not be apparent to you right now.

Everything that happens though is making us stronger for the future. We never know what the future has in store for us and we never should be so arrogant to think that we do.

The post Linda Breedlove: Be A Rebel On Purpose appeared first on Four Columns of a Balanced Life.

In a world that often celebrates perfection and conformity, the most profound strength lies in embracing your true self. “Just Be You” is a gentle reminder that authenticity is not only enough—it’s everything.

This post delves into the transformative power of self-acceptance, encouraging you to shed the masks and expectations that society places upon you. By embracing your unique qualities and quirks, you unlock a life of genuine connection, inner peace, and fulfillment.

Join us as we explore the beauty of living authentically and the profound impact it can have on your well-being and relationships.

Please tell me what is Debs Decorative Life all about? Who is the audience? Why should we visit it?

Deb’s Decorative Life is about helping busy moms to be less stressed by offering household and life hacks so they can spend more time with their families.  Deb’s Decorative Life inspires and encourages you to “Just Be You, Your Own Unique Self”. I want my busy moms to lead their own decorative life whether it is trying a new recipe or DIYing their own party decorations.

My audience is mainly busy moms with kids.  The single, millennial working woman also follows Deb’s Decorative Life for fast, practical, easy, simple ideas to help get her in and out of the kitchen faster.

You should visit Deb’s Decorative Life if you want to be less stressed in the kitchen and in life.  Anyone can lead their own decorative life if they apply my tips, tricks for DIY, recipes, gift ideas, and family fun. 

How did the blog come about? How is everything going so far?

After years of everyone asking for my household advice, I decided to share my expertise with the world.  If I can lead a decorative life, then, you can too!  People are too stressed and I want to lessen the stress of running a household.

I am happily experimenting with ideas and projects to help run your household in a simpler effective way.  I love it when I get an email from my readers asking me for help.  I am so happy to support them. 

Explain to me the challenges of blogging?

The challenge of blogging is coming up with more new, easy, simple, innovative ideas to keep your household running smoothly.

I am also working on a book or two while I am blogging.

I am also a busy mom and my family depends on me.

I am also a VIP Juice Crew Brand Ambassador for Old Orchard Brands so I always trying to come up with new ideas and recipes to share with my audience.

My website loves to give me tech problems that started over the last 4-6 months.  Updates can cause images to disappear.  There are days when I can barely work on my website and it jumps all over the place when I hit the enter key.

I am determined not to let that challenge get to me!  Somehow, I always manage to get posts on my website.

What does women empowerment mean to you?

When I think about women’s empowerment, I think about strong, confident, determined women who are willing to learn how to run a business.  These women offer help and support to other women in business so that they can both succeed.  Women’s empowerment is about women putting themselves out there so that they can lead, achieve and thrive in business and in life.

We all go through challenges in life. Name a specific life challenge you have been through and how you dealt with it?

I remember, last summer, when our college son got severely sick with migraines that made him sick to his stomach every day for a little over a month.

He was in and out of urgent care about 3 or 4 times a month.

I also had to re-schedule his graduation party because he was so sick.  He even almost missed his 2nd graduation party because he was still sick.  He refused to let me cancel his party and re-schedule again.

My blog suffered!  I was barely paying any attention to my blog.

My son needed me and I wanted to be there for him.  He was miserable, in pain and vomiting every day.

After he got better, I refused to look at my blog stats and my social media followers.

I just concentrated on getting myself back on my feet with the blog and social media.  I wrote blog posts, social media posts and concentrated on getting followers.

I was super focused for a month and wore myself out trying to play catch up.  After a month, I finally went back to my usual schedule.

How do you come up with ideas for your blog?

I picked 4 areas of concentration for my blog DIY, Recipes, Holidays/Events, and Family.  I give household and life hacks for these topics in my blog posts.  I also share my experiments, hints, tricks, and tips in a blog post to help lessen my audience’s stress of running a household.

I want you to give yourself some advice on 26 36 and 46?

At age 26, I would say that if you are living with your parents, follow their rules but go after your dream now.  The risk isn’t as risky because your parents are providing you with a roof over your head and will always have food for you.

At age 36, I would say that you shouldn’t let your kids or family life hold you back from doing something for you.  In the long run you loose yourself and end up feeling empty with regret and anger.

At age 46, I would say that it’s never too late to just jump in and do what you want to do in life.  Go after it!

I want you to give 5 pieces of advice to women under 35?

The sooner you follow your dream, the better.  Don’t wait so you don’t regret it.

You have a lot of time ahead of you.  If you fail, get up and keep trying until you get it right.

Don’t overspend. It only hurts you in the long run and the challenge of paying off debt weighs on you until it is paid off.

You are going to attract or repel people, either way, there is nothing you can do about it. Accept it.

Practice getting out of your comfort zone. That is the key to a more fulfilled and successful life.

How has food, faith, finance, and family made an impact on your life?

I find myself taking pictures of what I eat or make for social media or the blog.

I have a lot of faith and I believe you are on the path that you are meant to be on in life.

My family survived when my husband was unemployed 3 times in 2 years.  It was extremely rough but we got through it.  My household hacks, couponing, DIY, and budgeting really helped.

Family time is important to me and I enjoy coming up with lots of ideas for family fun.

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