King James Version

The Book of Genesis

1. Dress appropriately. If you are going out to an important, dinner dress the part. Shorts in a four or five star restaurant won't cut it. Call the restaurant ahead of time and see what is appropriate.
   
   
2. If the head of the company has had articles written about him, do your research. Find out his or her likes and dislikes.
   
   
3. Research the company thoroughly. Know what their business creed is. Find out as much as possible about what their values are.
   
   
4. If this is a first time meeting, in their home, dress business casual and if appropriate bring a tasteful gift. Cocktail parties are, naturally, more formal and your dress should reflect that. A nice bottle of wine is always a nice touch.
   
   
5. Keep eye contact and act naturally. Matching their movements and meeting their eyes creates a sense of trust.
   
   
6. If at all possible, save business conversation for after the meal. Sharing a meal creates rapport plus at the end of a meal most people are more relaxed.
   
   
7. Listen more than you speak. There will be less of a chance of offending your client, you will seem genuinely interested in them and their company and they may reveal details to you that other long winded companies courting their attention will completely miss out on.

Math:

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Several common fractions:

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• ½ - ½
• ¾ - ¾

Editing
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Fun Stuff:
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1. Clean out your closets. Take out every time that you haven’t worn in the last century. Drag out those old comics. Dust off those old records. One man’s trash is another man’s treasure, as the saying goes.
   • Hold a garage sale
     
     
   • Place it on ebay
     
     
   • Bring it to a flea market and agree to split the profits with one of the vendors
     
     
   • Place ads in local papers and the pennysaver
   
   
   
2. Take ten percent of your income and stick it in a savings account or better yet a high yield cd that you can’t touch for a year. Money market accounts are also a better alternative to standard bank accounts.
   
   
3. Promote affiliate programs online. They have already set up the business for you. All you have to do is promote it and earn commissions.
   
   
4. Form an investment club. If you don’t have a large enough pool of money to invest right now, many of your friends may be in the same boat. Pool your money together and invest in some of the safer investments right now, like bonds or CDs. You will earn together more than the measly percentage a regular account will provide.
   
   
5. If you have recently helped finance a house sale, sell your mortgage note for a lump sum. Instead of having to wait several years to get your money, take the discount and get cash in hand now.

1. Make your subject line actually mean something.
   
   I’m amazed at how many people use subject lines like “Cool” or “Good Stuff” to describe their email. These types of messages invariably end up at the bottom of my “to read” list in favor of more descriptive subjects such as “Project Quote Needed” or “CGI Problem.”
   
   
2. Keep your message short.
   
   Of all the email rules, this is the one I break most often. I am, after all, a good talker and since I type 80wpm, I can translate this into long emails. This is not usually a good way to communicate. I compromise by making sure the gist of my email is inside the first few sentences and go from there.
   
   
3. DON’T TYPE LIKE THIS
   
   That’s considered yelling and is very rude and annoying. Enough said.
   
   
4. When you reply, include some sort of “recap” of the prior message.
   
   When responding (replying) to a message, make sure that at least enough of the original message is included that the receiver will remember what was being said. If you’re an AOL user, this is even more important since AOL’s email client does not quote the original email by default.
   
   
5. Watch your spelling
   
   Use a spellchecker if you can, but watch your spelling. Common typos and other “hurried” mistakes can really undermine your professionalism. Take the extra few seconds to re-read what you’ve typed at least once before you hit the “send” button.
   
   
6. Don’t use HTML email unless it’s REALLY necessary.
   
   I can’t count the number of emails I receive with those nifty “themes” included – graphical backgrounds, sidebars, signatures, etc. Funny thing is, most of them appear as an email with a bunch of graphic file attachments and probably don’t look anything like what the sender expected. I usually make sure to thank the sender for sending me their clipart, even though I really have no use for it.
   
   
7. Use the BCC tag to send your jokes, chain letters, etc.
   
   I can’t stand seeing an email that starts off with a huge chain of “To” and “Cc” emails at the top. Not only is this unsightly, it is also an open invitation for the one bad apple in the bunch to gather the emails for his/her SPAM list. Send the email to yourself and include all of those people in the “Bcc” field (Blind Carbon Copy). This way, each recipient sees only his or her email and yours. Much cleaner and much safer.
   
   
8. Answer email quickly.
   
   Obviously, this needs to be taken with a grain of salt. Don’t ruin your productivity by jumping every time the email sound is made on your computer. Make sure, however, that you answer email in a timely fashion (within a working day is best). I personally check email first thing in the morning, mid-day, and at the end of the working day. I also periodically check during the day as time permits or as a distraction to freshen my mind.
   
   
9. Use a signature file.
   
   Your email signature, which most email clients can insert automatically, is a great way to communicate not only who you are, but also what you do. I keep a list of rotating signatures which include quick (one-line) marketing copy and a link to my website. In this way, no matter who you send email to or when, you are letting them know who you are and even where you are.
   
   
10. Don’t believe anything that someone forwards to you.
    
    In my experience, 99.99% of the stuff you receive in your email announcing that some big company is giving money to people who forward the email for a test; announcing that some guy in any country starting with “N” needs you to “store” millions of dollars for him; or that if you send this email to 100 people, you’ll have good luck, love, or whatever else – is B.S. Save the rest of the world (and your friends) from this crap and just delete it when you receive it.

• Anise -- annual, grown for its licorice-flavored leaves and seeds, slow growing, difficult to transplant bare-root.
  
• Basil -- annual, grown for its leaves; available in several different flavors and plant types; easily gown from seed; purple leaf types make attractive vinegar.
  
• Sweet Bay -- tender perennial, evergreen shrub; source of bay leaf; requires cool greenhouse protection in winter; frequently grown as a container plant; start with a nursery-grown plant.
  
• Bergamont -- perennial, also known as bee balm, grown for minty leaves; attractive flowers attract bees and hummingbirds; start from crown division or seeds.
  
• Borage -- annual, grown for cucumber-flavored leaves and attractive small blue flowers; attracts bees; makes a large unruly plant; difficult to transplant bare-root.
  
• Salad Burnet -- perennial grown for cucumber-flavored leaves; grow from seed or crown division.
  
• Catnip -- perennial, grown for leaves; a mint; grow from seed, cuttings, or division.
  
• Chamomile -- perennial, grown as annual; flowers used for tea; grow from seed.
  
• Garlic Chives -- grown for leaves with light garlic flavor and scent; grow from seed or division; attractive while flowers sew many seed; self seeds prolifically.
  
• Onion Chives -- perennial, grown for onion-flavored leaves; attractive purple flowers; grow from seed or division.
  
• Coriander -- annual, grow from seed; fresh green leaves known as Cilantro and Chinese parsley; also grown for seeds.
  
• Costmary -- perennials, known as bible leaf; grown for minty scented leaves; grown from seed or division.
  
• Dill -- annual, grown for seed heads and leaves; prefers cool weather; grow in spring and fall; doesn't transplant well bare-root; scatter seeds where plants are to grow or use container-grown plants.
  
• Garlic -- perennial, grown for dry bulb; plant garlic cloves in October and harvest bulbs in May and June.
  
• Scented Geraniums -- tender perennials, available in many different scents, rose, peppermint, lemon, lime, orange, strawberry, apple, almond, mint; variety of foliage forms available; excellent pot plant; propagate by cuttings.
  
• Ginger -- tender perennial, grown for pungent root; treat as annual (plant in spring and harvest in fall); propagate by root cuttings; prefers moist, rich soil.
  
• Anise Hyssop -- perennial, grown for licorice flavored leaves for teas; attractive purple flowers attract bees; a mint; propagate by seed or division.
  
• Lemon Balm -- perennial, a mint; grown for lemon-scented leaves; grow from seed, division, or cuttings.
  
• Lemongrass -- tender perennial, grown for lemon-flavored leaves used in oriental cooking; attractive as ornamental grass with blue-green color; leaves have sharp edges.
  
• Lemon Thyme -- perennial, low-growing attractive plant for sunny area; leaves have strong lemon fragrance.
  
• Marjoram -- perennial, grown as annual; grown for leaves; grow from seed, cuttings, or by layering.
  
• Mint -- perennial, many different flavors and leaf and plant types; spreads rapidly; prefers moist soil, tolerates shade; keep cut for tender growth.
  
• Oregano -- perennial, grown for leaves; grow from seed, cuttings, or division.
  
• Parsley -- biennial, grown as annual; grown for leaves; grow from seed; prefers moist soil.
  
• Rosemary -- perennial, evergreen shrub but reliably hardy; grown for leaves; available in different plant types, upright and creeping; adapted to pot culture; prefers moist, well-drained soil.
  
• Sage -- perennial, grown as annual, not reliably hardy; available as common, golden, and variegated; grown for leaves; grow from seed, cuttings, or layering; prefers well-drained soil.
  
• Pineapple Sage -- tender perennial, pineapple-scented leaves; large plant; attractive red flowers grow from cuttings.
  
• Summer Savory -- annual, grown for leaves; grow from seed; unruly plant.
  
• Winter Savory -- perennial, grown for leaves; grow by layering; a neater plant with better flavor than summer savory.
  
• Tarragon -- perennial, grown for licorice-flavored leaves; French Tarragon the only type to grow and only grows from stem and root cuttings; suffers with summer heat.
  
• Winter Tarragon -- tender perennial, not reliably hardy; also known as mint marigold; licorice flavored leaves; propagate by cuttings and division; small single, orange, marigold-type flower in fall.
  
• Thyme -- perennial, but not reliably hardy; variety of flavors and plant types; grown for leaves; propagate by seed, cuttings, or divisions; prefers well-drained soil.
  
• Lemon Verbena -- tender perennial, shrubby, grown for leaves; propagate by cuttings; grow in container and provide winter protection.

• 1 ½ lb. large raw shrimp
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 tablespoon salt
• ½ tablespoon white pepper
• 2 tablespoons vegetable oil
• 1 cup ice water
• 2 cups short shredded coconut
• oil for deep frying Dipping Sauce:
  Dipping Sauce
  
• ½ cup orange marmalade
• ¼ cup Grey Poupon country mustard
• ¼ cup honey
• 3-4 drops Tabasco sauce
  
  

• SAUTEED LIVER
  
  
  • 1 teaspoon corn oil
  • 1/4 pound beef liver
  • 1/2 cup water
  
  
  Heat 1 teaspoon corn oil in a pan. Add 1/4 pound beef liver and fry on both sides until cooked but not dry inside. Add 1/2 cup water to the pan and mix it up with all the brown bits. For dogs, cut the liver into pieces and serve; for cats, grind the liver in a blender, using the pan juices.
  
  
• CHICKEN SOUP
  
  
  • 1 chicken liver
  • 1 giblet
  • 1 chicken heart
  • 1 chicken neck
  • 2 cups water
  • 1 tablespoon finely chopped parsley.
  
  
  Combine 1 chicken liver, 1 giblet, 1 chicken heart, 1 chicken neck, 2 cups water and 1 tablespoon finely chopped parsley. Cover and simmer until the giblet is tender. Chop all the meat for dogs removing bones and mix with kibble; for cats, you may want to grind the meat in the blender.
  
  
• VEAL STEW
  
  
  • 1/2 pound stewing veal
  • 1 cup canned tomatoes
  • 1 cup water
  • 1 chicken bouillon cube
  • 1/2 onion (chopped), parsley dash of garlic powder
  
  
  Combine 1/2 pound stewing veal, 1 cup canned tomatoes, 1 cup water, 1 chicken bouillon cube, 1/2 onion (chopped), parsley and a dash of garlic powder in a pot and simmer. When meat is tender, remove all the bones. For dogs, cut the meat in chunks, and mix stew with kibble or some other grain; for cats, grind the stew in blender, adding a tablespoon of wheat germ or 1/2 slice of whole wheat bread.
  
  
• LIVER COOKIES
  
  
  • 1/2 cup dry milk
  • 1/2 cup wheat germ
  • 1 teaspoon honey
  • 3 1/3 oz. jar of strained liver baby food
  
  
  Preheat oven to 350 degrees F. Combine dry milk and wheat germ; drizzle honey on top. Add jar of strained liver baby food or homemade blended liver and stir until everything is well mixed. Form the mixture into balls; place them on an oiled cookie sheet and flatten them with a fork. Bake 8 to 10 minutes. Consistency should be fudgy. Store in a jar in the fridge; freeze if keeping more than a few days.
  
  
• LAMB STEW
  
  
  • 1/2 pound stewing lamb
  • 1 cup water
  • 1 chicken bouillon cube
  • 1/2 onion (chopped), parsley dash of garlic powder
  
  
  Follow the recipe for Veal Stew, using chunks of lamb instead and leaving out the tomato if desired.
  
  
• MACKEREL DINNER
  
  
  • 1 small mackerel
  • 1/2 cup hot water
  • 1 tsp. corn oil
  
  BR> Heat 1 tsp. corn oil in a skillet and fry 1 small mackerel until it flakes apart easily. Remove and cool. Pour 1/2 cup hot water into the pan and scrape the brown bits into it. Remove the bones from the fish and mix with the juice. For dogs, serve in pieces with kibble; for cats, grind with the pan juices.
  
  
• FISH COOKIES
  
  
  • 1/2 cup dry milk
  • 1/2 cup wheat germ
  • 1 teaspoon honey
  • 3 1/2 ounces of mashed and boned mackere
  
  
  Follow the recipe for Liver Cookies but use instead 3 1/2 ounces of mashed and boned mackerel, either canned or freshly cooked.
  
  
• BEEF COOKIES
  
  
  • 1/2 cup dry milk
  • 1/2 cup wheat germ
  • 1 teaspoon honey
  • 3 1/3 oz.cooked beef puree
  
  
  Following the recipe for Liver Cookies, using cooked beef puree instead.
  
  
• DOG MORSELS
  
  
  • 2 cups whole wheat flour
  • 2 tsp. garlic powder
  • 2 cups white flour
  • 1 cup skim milk powder
  • 2 eggs
  • water
  • 1/2 cup melted beef or pork drippings (or lard)
  
  
  Preheat oven to 350 degrees F. Mix ingredients together with enough water to make a stiff dough. Roll out and cut into Christmas shapes. Bake on cookie sheet until hard.
  
  
• KITTY TREATS
  
  
  • 1 1/2 cups rolled oats
  • 1/4 cup vegetable oil
  • 1/2 cup flour
  • 1/2 cup tuna oil, chicken broth or beef bouillon
  
  Preheat oven to 350 degrees F. Mix all ingredients into a dough. Dust hands with flour and form small, 1/2-inch-thick, round "biscuits". Set on greased cookie sheet. Bake 30 minutes (or until biscuits are slightly browned).
  
  Cool 30 minutes before serving.
  
  
• BUDGIE BROWNIES
  
  
  • 1 cup cornmeal
  • 1 tsp. finely ground cuttlebone
  • 1 cup hulled millet
  • 2 tbsp. liquid honey
  • 1/4 cup whole wheat flour
  • 2 eggs
  • 2 tbsp. raw wheat germ
  • 4 egg yolks (for larger birds add 1/2 cup peanuts or coconut)
  
  Preheat oven to 350 degrees F. Place all ingredients into a bowl and mix well. Pat into a greased and floured baking dish. Bake for 30 minutes or until firm (if edges start to get too brown, cover with foil).
  
  Cool and cut into small squares.

1. You must do some form of progressive strength training
   
   

   The primary function of the ab muscle is to flex your torso forward. However, there are also muscles that flex your torso to the side and muscles that rotate your torso. Often times you see people on their ab roller every day doing hundreds of crunches or sit-ups.
   
   If you want to effectively strengthen your stomach you need to incorporate the following types of exercises:
   
   

   • 1-2 forward flexion exercises (crunch, sit-up, etc.)
   • 1-2 side flexion exercises (side bends, side crunches, etc.)
   • 1-2 rotational exercises (trunk rotations, standing twists, etc.)

   
   
   The abs, are muscles just like any other and should be worked at most 3 times per week. You also want to make sure you are training them progressively, working them harder each time.

   
   
   
2. Use short, hard cardio workouts to increase metabolism
   
   

   Cardio workouts are important because they CAN, if done correctly, increase your metabolism for 4-24 hours or more! This means you are less likely to store any excess calories as body fat because they are more likely to be used by your elevated metabolism. Plus, you are more likely to burn off some excess body fat.
   
   Below is a sample interval workout that can be done with just about any activity (walking, bicycling, swimming, stair climbing, etc.).
   
   Warm up at easy pace 2-5 minutes à Perform 30 seconds of hard work (almost as hard as possible) à perform 1 minute of moderate work (recovery time-catch breath)à Repeat this process 6-10 times à Cool down at an easy pace for 2-5 minutes

   
   
   
3. Stable blood sugar is the key
   
   

   And most importantly, you must stabilize your blood sugar! This is by far the most important factor when it comes to burning away that excess body fat and keeping it off! To effectively stabilize your blood sugar you must feed your body frequently; like every 2-3 hours. The key is to give your body only what it needs at that time. Your body burns calories 24 hours a day, so, why would you only feed it once or twice a day? Give your body the fuel it needs: vegetables, fruits, nuts, berries, whole grains, and lean proteins (chicken, fish, lean beef, eggs, etc.).
   
   Many people are too hung up on how much fat is in food, or how healthy of a choice it is. Calories are calories and it doesn’t matter where they come from. If there’s extra… where’s it going? Yup, you guessed it… body fat!
   
   This is not to say that what you eat is not important because it is, it just doesn’t have that much of an affect when it comes to fat loss. Try to make healthy choices whenever possible, but don’t feel like if you eat a cheeseburger it is guaranteed to be stored as fat.

   
   
   
4. Get the help of a professional
   
   

   Unfortunately, most people don’t know enough about the human body, nutrition, or effective exercise to meet their health and fitness goals. Ask yourself this one question, “Am I happy with my current progress or condition?” If you’re not, you should consider getting the help of a qualified personal fitness professional. Don’t depend on the information you get from magazines or from your local gym/ health club. A qualified fitness professional can help you achieve your health and fitness goals, and in less time than you would imagine.