Jul 312012

In my book The Inspired Life, I write about the Universal UPS Truck. Its driver comes to our door with a package just for us. He gently knocks and when we don’t answer, he returns and knocks louder. Each day he returns, getting more and more aggressive, until one day he drives the truck through our front door.

There is a gentle knocking at my door, and I want to answer before the Universal UPS truck finds a more dramatic way to get my attention. Consequently, beginning on August 1, I’m taking a sabbatical. During this time of renewal, education, and discernment, I will suspend taking on new clients, sending out my monthly eNewsletter, and posting on all social media sites, including Facebook, Twitter, Pinterest, and LinkedIn.

I invite you to stay in touch through my e-mail address,Randy@EverybodysGayBestFriend.com.  Know that while I may not be as visible as I have been, my thoughts are with you, and I’m continuing to hold space that we all stand in our power and become the full expression of all we are.




Jul 232012

Besides being one of my best friends, Roy Otwell is the founder and co-proprietor of the ultra-hip home store Switch Modern (switchmodern.com). He’s a dedicated student of popular culture, cool trends, and good style. Roy says “Fashion is about trends but style involves authenticity and a point of view.” Here’s what Roy been observing on the streets of New York this month.

“Madras! Plaid! Gingham! As men’s fashion becomes bolder and brighter over the last year, it’s no wonder that madras, plaid, and gingham are increasingly visible. Even Gap’s windows are extolling the virtues of madras. A madras shirt paired with your favorite shorts, worn leather shoes, just the right hat, and of course the obligatory Ray Bans seems to be the outfit for tooling around town. Perhaps this trend forebodes a very hot summer.”


Jul 202012

It’s the weekend, and it’s time for cocktails! For the past month, we’ve been exploring cocktails that contain fresh fruit and herbs.  So far, you’ve learned how to make a “Ten Grand,” a “Raspberry Refresher,” and Campari Cucumber Cocktail. This week, you’ll learn how to mix a “Mint Muse.”

You’ll need:

Eight mint leaves and one mint sprig for garnish

Juice from a half lime with peel finely chopped

Four ounces of fresh pineapple chunks

Three ounces of Lucid Absinthe

Sprite or 7UP

In a shaker, muddle mint leaves, lime juice, lime pieces, and pineapple. Add Absinthe and ice and shake briefly. Pour into highball glasses and top with Sprite of 7UP. Garnish with sprig of mint. Serves two.

Sounds pretty refreshing for a hot July day, doesn’t it?



Jul 162012

I heard a great story at a conference the other day that I would like to share with you. Its author is unknown.

The story goes like this:

A young woman had been diagnosed with a terminal illness; doctors says she had three months to live. As she was getting her things “in order,” she contacted her priest and asked him to come to her house to discuss her final wishes.

She told him which songs she wanted sung at the funeral service, what scriptures she would like read, and what outfit she wanted to be buried in.

Everything was in order and the priest was preparing to leave when the young woman suddenly remembered something very important to her.

“There’s one more thing,” she said excitedly.

“What’s that?” came the priest’s reply.

“This is very important,” the young woman continued. “I want to be buried with a fork in my right hand.”

The priest stood looking at her, not knowing quite what to say.

“That surprises you, doesn’t it?” the woman asked.

“Well, to be honest, I’m puzzled by the request,” said the priest.

The young woman explained.“ In all my years of attending socials and dinners, I always remember that when the dishes of the main course were being cleared, someone would inevitably lean over and say, ‘Keep your fork.’ It was my favorite part because I knew that something better was coming…like velvety chocolate cake or deep dish apple pie. Something wonderful, and with substance!

“So, I just want people to see me there in that casket with a fork in my hand and I want them to wonder ‘What’s with the fork?’ Then I want you to tell them: Keep your fork. The best is yet to come.‘”

After hearing this story, every time I reach down for my fork, I remember that the best is yet to come.



Jul 132012

For the past couple of weeks, we’ve been exploring cocktails made with fresh fruits and herbs. Several weeks ago, I shared a recipe for a “Ten Grand” and last week one for a “Raspberry Refresher.” This week, you’ll learn how to make a Campari Cucumber Cocktail.

You’ll need:

Juice from a half of lime

Four slices of cucumber

Two teaspoons of sugar

Three ounces of gin

One and half ounces of Campari

Soda water

Two cucumber wheels

Muddle lime juice, cucumber, and sugar in a cocktail shaker. Add ice, gin, and Campari. Shake well and pour into two highball glasses. Add soda to taste. Garnish with cucumber wheels.

Serves two.



Jul 102012

Jane Falter and I met each other over a cup of coffee about a year ago, and we’ve been good friends since. A plethora of initials follow her name, including ACRW, SPHR, and CPC.

Jane is a career coach and certified résumé writer who is passionate about helping individuals identify and achieve what’s next. Here’s what’s on Jane’s  mind this month.

“Are you in a job search? If so, could negative thinking be holding you back?

I’m surprised at the number of clients who tend to focus on what they don’t have, rather than what they do. For example, many worry about age. One client was over sixty; I understood why she’s concerned about finding work. But when another expressed her concerns because she was forty, it became obvious that many obstacles are in our heads.

Instead of focusing on what you don’t have, give more thought on how your perceived negative could be a positive—to the right employer.”

Visit Jane at http://www.JaneFalter.com.



Jul 062012

During the golden age of the cocktail, a bartender’s only option was to use fresh ingredients. Today’s mixologists are once again returning to fresh fruits and herbs.

Over the next few weeks, I’ll be sharing several wonderful recipes that I found in an USA Airways magazine. This week, we’ll make a Raspberry Refresher. With so many places around the U.S. experiencing record high temperatures, this drink promises cool relief.

You’ll need:

15 fresh mint leaves

24 fresh raspberries

Three teaspoons of sugar

Juice of a half a lime

Three ounces of Beefeater gin

1.5 ounces of Cointreau

Crushed ice

Cold soda water

Place mint leaves, raspberries, lime juice, and sugar in a cocktail shaker and muddle until it’s all mush. Add gin and Cointreau and stir with ice until two-third full. Stir well and add soda to tastes.

Serves two.




Jul 012012

Being everybody’s gay best friend has its advantages; you meet the most interesting people. Yesterday, I received this e-mail:

“Hey Randy! i am a single gay dude in nyc looking for love. i got tired of grindr and okcupid and decided to write a blog that would help me find my future boyfriend. it started when a friend asked me to draw a picture of my “ideal guy” and right now it’s something like an FBI wanted ad and an oprah love experiment.”

Danny then asked if I’d help promote his site. “Of course, I will!”

Check out Danny’s blog: www.helpmefindhim.tumblr.com. If he’s half as clever and cute, Danny won’t be single for long!




Jun 292012

During the golden age of the cocktail, the late 19th and early 20th centuries, a bartender’s only option was to use fresh ingredients. Today’s mixologists (don’t’ you love that term?) are once again returning to fresh fruits and herbs. While we can use fresh fruit year around, the summer is an especially good time to experiment with fruit.

Over the next few weeks, I’ll be sharing several wonderful recipes that I found in an USA Airways magazine. This week, we’ll make a Ten Grand.

You’ll need:

Two ounces of Tanqueray No. Ten gin

Eight ounces of cubed fresh pineapple (remove tough core and skin)

Four ounces of Grand Marnier

Squeeze of lime juice

Blend all ingredients. Pour into ice-filled shaker and shake well. Serve in a chilled martini glass.

Serves two.



Jun 272012

Every time Jill Jurgensen and I get together in Manhattan, trouble follows. Jill is an accomplished interior designer and photographer. She’s been a keen observer of fashion ever since she dressed her first Barbie. Here’s what Jill has been observing about women’s fashion on the streets of Manhattan this summer:

“What’s sexy now? Victoria Beckham’s new tangerine dress! I’m obsessed with it. Catch it right now in Bergdorf’s window on the Fifth Avenue side.

I’ve been a big fan of VB’s silhouettes for some time. Her collections are consistently streamlined, elegant, feminine, and with beautiful detailing.

This spring/summer collection she relies on strong geometric lines and decorative seaming. NO  prints, florals, and sequins here.  Thank goodness. Just bold lines and a beautiful pop of tangerine. A sexy silhouette that elongates and emphasizes the body. What could be more modern and timeless!”

Visit Jill at http://www.jilljurgenseninteriordesign.com/aboutthefirm.html.