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 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.

Cheers!

 

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.

 

 

Jun 192012
 

My new Facebook friend Corey McIntosh has been mad about design since he was child. His firm McIntosh Interiors was founded in 1998 and specializes in residential and light commercial design. Here’s what has caught Corey’s eye this month:

“I’ve always loved Dex Studios (http://www.dexindustries.com) for all things concrete. I can always count on Dex for great looking countertops, vessel sinks, pedestal sinks, troughs–even furniture. But Dex Studios has recently outdone themselves with the introduction of a new collection of wall tile called, “Dimensions.” Dimensions are ten multi-dimensional wall tiles, made of concrete. Aren’t they cool?”

Visit Corey at http://www.McIntoshInteriors.com.

 

Jun 102012
 

Chadwick and I worked together at Fleishman-Hillard when I was in public relations some moons ago. He now owns a brand communications consulting firm, working with some of America’s top chefs, journalists, and food influencers. Chadwick is my go-to person when it comes to food and wine. Here’s what’s on Chadwick’s mind these days:

“The near-summer weather is perfect right now for al fresco dining. Here’s an entertaining trick for casual dinner parties that’s sure to impress, yet literally takes minutes:  grilling avocados. The best part… the avocados don’t have to be soft and ripe! Simply cut the avocados in half, length-wise. Remove the pits. Lightly toss in golden olive oil and season with salt and pepper. Grill on medium-high heat, skin-side down for 4-5 minutes, or until the avocados start to bubble along the edge of the skins. They should be slightly brown and soft. Place them on a platter, drizzle with olive oil and sprinkle with Kosher salt for crunch. Spoon your favorite salsa on top. Serve immediately. I like to serve with “Food Should Taste Good Multi-Grain Chips” – their nutty taste works well with the smoky avocado flavor.”

You can visit Chadwick at https://www.facebook.com/chadwickboyd and @chadwickboyd on Twitter.

 

 

Apr 272012
 

This weekend, I’m going to my friend Randy’s birthday party; Randy is turning fifty. To celebrate, he’s turned back the clock fifty years to 1962. All week, I’ve been working on my costume—visualize James Bond with a large dash of Mad Men.

Cocktails were a big part of the sophisticated sixties, and one of the most popular cocktails of the era was the Highball.  A Highball is refreshing and simple, and it’s a great entry-level drink for those developing a palate for whiskey. In fact, the Highball was my drink of choice at those University of Georgia football games and the fraternity parties that followed.

It’s super simple to make. Take three ounces of whiskey and mix with two ounces of ginger ale, add ice, and you have a Highball.

Cheers!

 

 

Apr 202012
 

Oh happy day! My goddaughter Katie had a baby about a month ago.  She, her husband, their families, and I are besides ourselves. He is their first.

To celebrate, I searched for a drink called the “Goddaughter;” there wasn’t one. But I did find a “Godchild,” “Godmother,” and “Godfather.”

Perhaps this weekend, I’ll celebrate the birth of my new great godson (is there such a thing?) with a Godchild.

Why don’t you join me? You’ll need:

One ounce of amaretto

One ounce of vodka for a Godmother, or one ounce of whiskey for a Godfather, or one ounce of Cognac for a Godchild

Pour vodka, whiskey, or Cognac and Amaretto in a rocks glass with ice and stir well.

Cheers!

 

 

 

Apr 182012
 

Chadwick and I worked together at Fleishman-Hillard when I was in public relations some moons ago. He now owns a brand communications consulting firm, working with some of America’s top chefs, journalists, and food influencers.  Here’s what’s on Chadwick’s mind this month:

“As we move into spring, farmers’ markets are starting to open, offering the season’s newest offerings. You’ll find farmers selling just-cut arugula, sweet peas and pea shoots, and asparagus. Pea shoots are a fantastic and surprising addition to salads—they’re sweet, tender and really fresh. I like to eat them alone, too, drizzled with lemon oil and topped with a few shaves of pecorino-Romano, toasted almonds, and some flecks of sea salt. Simple, sophisticated, and good for you, too.”

Visit Chadwick at https://www.facebook.com/chadwickboyd and @chadwickboyd on Twitter.

 

 

Apr 152012
 

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’s on Jill’s radar this month:

“Color blocking isn’t exactly new; we’ve seen this trend cycle through fashion before. But this spring, it’s brighter, bolder, and NEON, and it’s popping up everywhere including accessories, jewelry, handbags, shoes, and even nail polish.

Color blocking has been featured by such diverse design labels as Victoria Beckham, Proenza Schouler, Peter Som, Ruffian, Marc Jacobs, Tommy Hilfiger, and Max Azria.

Wearing bright colors can be an uplighting experience even for us otherwise neutral-bias New Yorkers. Just make sure colors are figure flattering and properly placed.”

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