Archive | August, 2011

Change? Risk? Growth!

31 Aug

The Ten Cannots

30 Aug

The Ten Cannots

  • You cannot bring about prosperity by discouraging thrift.
  • You cannot strengthen the weak by weakening the strong.
  • You cannot help little men by tearing down big men.
  • You cannot lift the wage earner by pulling down the wage payer.
  • You cannot help the poor by destroying the rich.
  • You cannot establish sound security on borrowed money.
  • You cannot further the brotherhood of man by inciting class hatred.
  • You cannot keep out of trouble by spending more than you earn.
  • You cannot build character and courage by destroying men’s initiative and independence.
  • And you cannot help men permanently by doing for them what they can and should do for themselves.

William J. H. Boetcker




The Progression of Cities Around The World

27 Aug

The Biggest Mistake A Leader Can Make

24 Aug

The following is a great little video that one of my MBA professors shared with me. Produced by Harvard Business Publishing, the video contains a handfull of management thought leaders speaking about how leadership goes wrong. It’s quite interesting. Enjoy!

Bacon-Wrapped Pork Tenderloin with Rosemary-Cranberry Glaze

17 Aug

My dearest apologies for neglecting the blog for the last two weeks…. I have been working alot… Pusuing an MBA… and I went on a weekend bender that was disguised as a bachelor party. It has all been worth it. With that being said, I have a bunch of stuff to post, but am rolling out a new category: Recipes tonight! As always, Enjoy!

Bacon-Wrapped Pork Tenderloin with Rosemary-Cranberry Glaze

12 ounces fresh cranberries
1 2⁄3 cups sugar
1 sprig rosemary

Combine the cranberries and sugar with 1 1⁄4 cups water in a medium saucepan. Bring to a boil. Reduce heat to medium and cook for 15 minutes. Transfer the mixture to a blender and puree. Strain the mixture through a fine-mesh sieve back into the pan, pressing on the solids (discard the cranberry skins and seeds). Add the rosemary to the sauce. Cook for 10 minutes on low heat.

1 pound pork tenderloin, trimmed of fat and silver skin
1⁄2 teaspoon salt
1⁄8 teaspoon ground black pepper
17 slices bacon (about 3⁄4 pound)

Preheat the oven to 400°. Coat a baking sheet with cooking spray. Season the pork with salt and pepper. Lay the bacon strips, slightly overlapping each other, on the baking sheet. Lay the pork tenderloin down the center of the bacon strips, perpendicular to them. Wrap the bacon slices on one side of the pork around the tenderloin, tucking the bacon ends under the tenderloin to secure. Roll the tenderloin forward to finish wrapping the bacon and secure the ends with toothpicks. Bake for 25 minutes. Remove from the oven and brush on a thick coating of glaze. Bake until the glaze sets, 5 to 7 minutes longer. Let the pork rest for 10 minutes before slicing. Serve the pork slices with remaining rosemary-cranberry glaze.

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