jill y.
Author's Note: This blog is no longer active. For more recent writing, check out barefoot: Think Outside
Aug 7, 2011
Dear Over-Stressed Under-Paid Self-Employed...
Dear Over-Stressed, Under-Paid Self-Employed,
IF YOU'RE an entrepreneur bogged down by business-y stuff, then you're in the right place...
I do more than take care of the tedious aspects of running your business, I integrate everything about your business, from general admin to research, marketing, and creative strategy. Go ahead, throw your toughest, most convoluted problems my way; and if I can't take them, rest assured that I know someone reputable and totally cool who can.
Finally, you can focus on your real work, the whole reason you started this little project in the first place.
So what are you going to do now with all this money and free time?
Glad to be of service,
~ jill
Jan 31, 2011
Small Biz Showcase: Dolls By Sue
Over the river and through the woods....
I enter a room scattered with severed body parts;
This is not the lair of the next "Green River Killer", but the studio of an extraordinary artist and doll maker: Sue Yotz.
I enter a room scattered with severed body parts;
This is not the lair of the next "Green River Killer", but the studio of an extraordinary artist and doll maker: Sue Yotz.
Jan 29, 2011
Why Being "Picky" Isn't All Bad
DISCUSSION POINT:
The Power of Vision - Achieving Your Goals, Starting Your Dream Business, And Creating Your Very Own Masterpiece.
I have a problem.
My mom used to define this problem as being "too picky". This applied to my choices in guys, clothes, purchases, etc.
The truth is that I have a picture in my mind of exactly what I want, and it seems impossible (in the "real" world, I mean) to conjure it myself.
Jan 25, 2011
The User Experience - Online And Off
8 Principles Presented By Feedburner's Co-Founder,
and my own take on how they apply to off-line networking.
Matt Shobe, co-founder of Feedburner (now apart of Google), gave a presentation in Seattle last night on UX design at the tech startup accelerator, the Founder Institute. He explained that user design and experience is about how people perceive you (and your company), and he provided 8 Principles to creating positive user experiences.
Jan 22, 2011
Small Biz Showcase: Trevor Larkin Music
In the midst of teaching, performing, session work, and finalizing his latest EP, this magna cum laude graduate from Berklee College of Music paused the chaos to discuss his freelance lifestyle, the music industry, and how he keeps his music honest.
Jan 19, 2011
How to Build a Cat Exercise Wheel, Part 1
RESEARCH & REVIEW
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| Bengalized.com Bengal cat on exercise wheel |
Jan 17, 2011
Jan 16, 2011
Jan 14, 2011
Jan 12, 2011
Great Gorm Guitar Rack
FROM ONE OF MY FAVORITE BLOGS
During my regular peruse of Ikea Hacker, I came across this wonderful DIY guitar stand made from the Gorm shelves and wine rack.
Unfortunately, the specific instructions aren't in English. But the pictures should suffice.
Women's Business Exchange
I found the Women's Business Exchange (WBE) in an effort to find mentors who were women. I was six months into my first office job and I worked for and with "the good ol' boys".
Jan 11, 2011
The Entrepreneurial Breed
After only five minutes of sitting in the Founder Institute as a volunteer, my body was buzzing in ecstasy to have finally discovered a place that values- that demands- being well-rounded, being passionate, being both analytical and creative.
Jan 10, 2011
WabiSabiWear Launches!
An internship from November through December 2010 helped me learn the many tasks required to launch a local clothing company.
Current Book: This Time I Dance
This Time I Dance
How one Harvard lawyer left it all to have it all!
by Tama KievesHow one Harvard lawyer left it all to have it all!
www.awakeningartistry.com
I had nightmares the first few days I started reading this book. Soaking from a cold sweat, I would wake up and get the urge to write because something in me- my body, my dreams- was begging to get out; a knowingness that had been suppressed until the words in this book stirred me.
Eight months ago I reached a point where I could no longer stand putting my life on hold while waking up every day to be led by poor leaders whose training and compassion came from online tutorials, and whose messages were distant and uninspiring.
So I made a call that I had been putting off for a year. Despite the voices in my mind telling me to wait until I "gained some experience", until I had "something to bring to the table", I called and asked if I could do anything to exercise my passion for horses. I've been with the horses now longer than I was at my corporate job, and I am so sparklingly happy. Making that call was my first way to acknowledge my own dreams.
Today, I just barely pay the bills by working independently- with horses, with entrepreneurs and small businesses- but my dreams still feel so cloudy and I still feel so uncertain about my future.
I read This Time I Dance because the title jumped out at me from the shelf while do working in my little borrowed office. I don't make a habit of reading "self-help" books, but I decided to read a bit until I lost interest. This didn't happen. I laughed, and cried, and recited whole passages from the book to the audience of my boyfriend and cat. It was so good to know that I wasn't alone in the confusion and doubt while creating my own work. I felt like I finally had someone who understood; who could hold my hand and tell me that I am neither lost nor alone.
Aug 7, 2010
Recipe: Linguine With Baby Heirloom Tomatoes & Anchovy Breadcrumbs
SAVED FROM AN OLD BON APETIT MAGAZINE
* INGREDIENTS *
- 8 oz Linguine
- 3 Tbsp Extra-Virgin Olive Oil (EVOO)
- Anchovy filets (6), mashed to paste with 1 tsp oil from can
- Garlic cloves (3), pressed
- 1 cup course breadcrumbs (fresh is best, but I typically use the stuff from a box)
- 1 1lb container baby heirloom tomatoes (or just plain cherry tomatoes)
- 1 cup thinly sliced basil
- 1/2 cup fresh grated Parmesan cheese
* PREPARATION *
1. Cook linguine until just tender but firm to bite.
Drain, reserving 1 cup cooking liquid.
2. Heat 1.5 Tbsp EVOO in large nonstick skillet over medium heat. Add mashed anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly (about 5 minutes).
Scrape crumbs onto plate and cool.
3. Heat remaining 1.5 Tbsp EVOO in same skillet over medium heat. Add tomatoes and remaining garlic.
Cover; cook until tomatoes begin to break down (3-4 minutes).
Using fork, crush 1/4 of tomoatoes.
4. Add pasta, basil, cheese and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry.
Mix in half of crumbs & season with salt & pepper.
5. Transfer pasta to serving dish & top with remaining breadcrumbs.
YUM!
* INGREDIENTS *
- 8 oz Linguine
- 3 Tbsp Extra-Virgin Olive Oil (EVOO)
- Anchovy filets (6), mashed to paste with 1 tsp oil from can
- Garlic cloves (3), pressed
- 1 cup course breadcrumbs (fresh is best, but I typically use the stuff from a box)
- 1 1lb container baby heirloom tomatoes (or just plain cherry tomatoes)
- 1 cup thinly sliced basil
- 1/2 cup fresh grated Parmesan cheese
* PREPARATION *
1. Cook linguine until just tender but firm to bite.
Drain, reserving 1 cup cooking liquid.
2. Heat 1.5 Tbsp EVOO in large nonstick skillet over medium heat. Add mashed anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly (about 5 minutes).
Scrape crumbs onto plate and cool.
3. Heat remaining 1.5 Tbsp EVOO in same skillet over medium heat. Add tomatoes and remaining garlic.
Cover; cook until tomatoes begin to break down (3-4 minutes).
Using fork, crush 1/4 of tomoatoes.
4. Add pasta, basil, cheese and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry.
Mix in half of crumbs & season with salt & pepper.
5. Transfer pasta to serving dish & top with remaining breadcrumbs.
YUM!
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