I was talking to a friend last night who was introducing me to a friend of his. Here’s how he described him:
“Mike is an incredible human being. I want to be around him because he tries to add value to every interaction and to every person he can. I always feel better when I spend time with Mike.”
It got me thinking, “Do I do that? Do I purposely seek to add value?” And I couldn’t answer yes.
But I want to.
So, for November, my intention is going to be to consciously think at the beginning of an interaction, “How can I enrich this person and add value to their lives?” Even if it’s just a kind word or a smile, I’ll seek to add value.
Notice how this removes the thought, “How can they help me? or What’s in it for me?”. It puts the focus back where it belongs.
Needing to raise a Series A round for your startup? Join me at the San Diego Venture Group panel next Thursday: http://www.sdvg.org/seriesa/
September 19, 2013 7:00-9:00 am Hyatt La Jolla
Much has been written about the “Series A crunch”. Yet entrepreneurs continue to bring home the cash. (Just follow the SDVG tweets for some examples!)
Come hear from those who wrote the checks and those who got the money about just how they did it!
VCs, angels, or corporates? How can you launch your company’s fundraising to the next level? PitchFest winner Steve Cox of TakeLessons.com will guide you through the fund-raising maze with our panel of experts:
THE VC: Brian Mesic, Anthem Ventures
THE ANGEL: Howard Lindzon, Social Leverage
THE CORPORATE GUY: Quinn Li, Qualcomm Ventures
Please note: This event will be held at the Hyatt Regency La Jolla- 3777 La Jolla Village Dr. San Diego CA 92122.
This event is FREE to SDVG Members.
Non-member fee is $50.
Once a week, I send a fun question to everyone in the company to help us get to know each other. It’s part of building a great culture.
Last week, we asked, “Do you have any great recipes you want to share with your teammates?”
An here are all the answers. Enjoy these great recipes from the team at TakeLessons!
I tossed this together this morning (Saturday.) It’s shredded pork with a Texmex flavor. I intentionally used simple units, and also went light on the spices. If you find that you prefer more flavor then double everything except the meat and salt.
3 to 5 pounds pork shoulder (boneless or bone-in)
Place the meat in a slow cooker and cover with all the remaining ingredients, turning the meat over so all sides are covered. Place the lid on the slow cooker and cook on high for 6 hours or on low for 8 to 10 hours. You can also brown the meat, saute the onions and garlic, stir-in and heat the spices to develop more flavor before adding them all to the slow cooker. Once cooked to the point that the meat will easily shred, serve any way you prefer. I like corn tortillas, shredded cheese, diced tomatoes, and chopped white onions with minced cilantro and lime juice.
You can substitute other meats like beef or chicken. For chicken I’d replace the tomato with the juice (and some pulp) of an orange. For beef I think I’d skip the coriander and add a bay leaf.
I’m sure you can also make this on the stove top or in the oven, but you’ll probably need to add about half to one cup of water with the other ingredients. Use a dutch oven or similar heatsafe pot. In the oven I think I’d cook it for about 3 hours at about 400 degrees. On the stove top I think I’d cook it on low heat for about 3 to 5 hours, turning the meat over occasionally.
There’s an awesome, easy to make Bruschetta that I love.
Combine a container of cherry tomatoes with a container of kalamata olives and feta. (You can usually find mixes like this pre-made near the deli section of a grocery store.)
Double check that there are no pits in any of the olives, and make sure all of the oil from the olive/feta mix is included.
Add extra feta, and minced garlic to taste.
Mix it all up and spread it in a pan.
Bake at about 375 until the tomatoes burst and the cheese has browned a little.
Take it out of the oven and sprinkle some balsamic vinegar across the top.
Eat with whatever kind of bread you choose. I like to cut up a baguette and toast it a little.
Best way to make a hot dog
I’m always in charge of bringing the vegetarian dishes for family holidays. I found this recipe a few years ago and now everyone demands it! The only changes I’ve made: watch the oil- you probably won’t use everything they say you will, split the bell peppers between red and green, and add lots of whole garlic cloves.
2 Chinese Eggplants Diced
1) Brown cubed meat then set aside
2 Chinese Eggplants Diced
1) Brown cubed meat then set aside
This is my kind of cooking:
Hello Beautiful People,
This recipe comes from one of our early peeps, Lori Wilcox. She now runs a personal chef business called Food Made Fresh (http://foodmadefresh.com).
Here is her recipe for fabulous Chicken Cordon Bleu.
Chicken Cordon Bleu with Roasted Delicata Squash
2 lbs chicken breast, trimmed
½ tsp pepper
¼ tsp salt
6 tbl shredded Gruyere or Swiss cheese
2 tbl reduced fat cream cheese
¼ cup dry bread crumbs
3 tsp parsley, chopped
1 tbl olive oil
¼ cup ham, diced small
1 lb Delicata squash- sliced
2 medium ripe pears- cored and sliced
2 tsp olive oil
¼ tsp salt
¼ tsp pepper
2 tbl water
1 tbl brown sugar
1 tsp chili powder
4 slices bacon, microwave until crisp & broken into chunks
Preheat oven to 400°F. Sprinkle chicken with 1/8 teaspoon pepper and salt.
Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme), and 1 teaspoon oil in another bowl.
Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
FOR SQUASH – Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt, and pepper.
Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes. Heat 2 tsp olive oil Over medium heat, stir in water, brown sugar, and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.
This one comes from the white trash side of my distant ancestry, maybe Missouri.
Make the sauce first: mix milk, butter in saucepan till butter melted. Stir in flour to thicken to however thick/thin you like. As it simmers, drop in peas and beef. Simmer maybe 5 mins…just eyeball and taste it to know when it’s ready. Put toast on serving plate, pour sauce over toast, et voila! Dat’s some good eats. Then go see your cardiologist.
Heck yes! Kale Chips are super easy to make and so good for you.
Get some kale. Any kind will do. Wash and dry the leaves and then rip into chip-sized pieces. Lightly coat the leaves with olive oil and salt (and vinegar too if you like that. I do!) and make sure to massage all the oil into the leaves so they’re coated.
Put the leaves on a sheet pan and bake at 325 for 20 or so minutes. They will get super crisp. Take pan out and enjoy. Amazingly healthy, no calories, taste very much like potato chips!
I am not really a “recipe” type guy. I am much more of the “order from a restaurant, put the food in my dishes, and quickly throw away the boxes and pretend you are awesome” type guy.
Black beans and sweet potato fries mixed and fixed any way…over chips w Valentina, in a quesadilla w cheese and guac, rolled in tortillas and baked. SO MANY OPTIONS!! 🙂
-Greek pasta with blue cheese
-No-frills oven roasted chicken
-Baked Buffalo chicken wings with Baking Powder
-Make better burgers
Hmmm, I don’t cook anything too spectacular, but I like to make cocktails so here’s my Old Fashioned recipe:
in an Old Fashioned glass:
FRUIT PIZZA! Oh yeah, I eat fruit.
I have two!!
1. Hollow out apples and bake with cinnamon and sugar inside. After it’s done baking, fill with ice cream and caramel!!
2. Cupcake pizzas!!
What You Need:
Yes, You put the lime in the coconut!
I have a bunch of favorite recipes, but here’s a great soup:
I don’t cook– any recipes help 🙂
Home Made Surf and Turf burritos. No proportions I just cook as much as I need for the fambam.
Avocado, salt and chips. Yum!
This is awesome.
Green Juice: Persian cucumber, celery, spinach, dino kale, parsley, pink lady apple
Cooling green smoothie: coconut water, cucumber, avocado (+a scoop of spirulina for an extra boost)
Launchpad LA is coming to SD. Launchpad LA is ranked the #5 accelerator in the United States by Forbes, has the highest median funding rate of any accelerator in the world according to Seed-DB, and is described by PandoDaily as “the top accelerator in Southern California”.
Graduates of the LaunchPad program have raised over $110M since its launch in 2009. LaunchPad offers each accepted company into its classes a $100K investment, as well as a number of other perks, including free office space.
Would you like to join DLA Piper and Sam Teller, the founder and Managing Director of LaunchPad LA, for an informational lunch to learn more about LaunchPad and opportunities to join its up-coming class?
WHO: San Diego Startups and LaunchPad LA’s Sam Teller
WHEN: Wed., Sep. 11th at 12:00pm
WHERE: DLA Piper LLP – 401 B St.- 17th Floor
RSVP: Carol Miller at “carol.miller” at dlapiper (dot) com
** Note: LaunchPad is NOT looking to have companies move from San Diego to LA. Rather, the companies chosen would come up to LA for the accelerator classes and be introduced to investors in the LA area.
I just got a note from Jody Green on a cool event happening before the LaunchPad event:
Hi there Steven,
Chic CEO, LLC