Friday, May 18, 2012

TEDxCMU - Chris Guillebeau - Fear and Permission

Join the Microbusiness Revolution!

For years I imagined owning my own business or creating things that people would want to buy from me. Only until now, as a wife and mother, have I realized that dream through my invitations business, The PaperCrafter's Nook, my Mary Kay business and blogging. Needless to say, I believe in the "multiple streams of income" philosophy. And, might I add, you should, too, considering job "insecurity" these days. Even if you want to start something on the side while working a full-time job, it's easier now than it's ever been before to do so with all of the free to cheap tools available to you on the internet!

Do you have that same burning desire to strike out on your own?

I don't have the money...you say?

What if I told you that there is a blueprint you could follow to start your own microbusiness for little money?

Well, there is!

It's called The $100 Startup: Reinvent the Way You Make a Living, Do What You Love, and Create a New Futureby Chris Guillebeau. I came across Chris Guillebeau's "The Art of Non-Conformity Blog: Unconventional Strategies for Life, Work and Travel" a while ago while doing my own research on microbusinesses.

In The $100 Startup: Reinvent the Way You Make a Living, Do What You Love, and Create a New Future
 you find the real-life stories of people who have forged their own microbusiness paths based on their personal passions. I wish I had read this book before I began my entrepreneurial journey as it would have saved me some headaches. For example, for a microbusiness you don't need to have an elaborate business plan. You are a one-person operation. You don't need to don a business suit and get a business loan to get in debt up to your eyeballs to start your business. Bootstrapping is easier than ever thanks to advances on the internet. This book talks about some of those practical steps you can take to get you to that next level!

What The $100 Startup: Reinvent the Way You Make a Living, Do What You Love, and Create a New Future
 is NOT:


It is NOT a pie-in-the-sky, get-rich-quick scheme.

What The $100 Startup: Reinvent the Way You Make a Living, Do What You Love, and Create a New Future
 IS:


It's practical, usable, actionable advice from someone who has "been there", "done that". And, now he's here to show YOU the way, too!

If you decide to purchase this book, let me know your thoughts on it by posting your reply on this blog post!

Good luck!

~ Rachael

Friday, May 11, 2012

Pumpkin Pie

Easy Pumpkin Pie!     

My Passive/Aggressive Disclaimer: For those of you who are WAY beyond this in baking/cooking skills you can ignore this post (or read on and snicker at my novice-level skillz...your choice!).

SCORE!!!

Yes...I made this pumpkin pie! Marvel at my recipe following abilities...

Ok...I can't take all of the credit, though. My five-year-old son, Evan, came up with the idea (which is why we're making pumpkin pie during berry pie season...but I digress). We had all of the ingredients on hand; so, I had no excuse but to try.

Here's the recipe for "Libby's Easy Pumpkin Pie" for one 9" pie (Makes 8 servings):

For the Crust:
  • Flour for the surface where you will be rolling out the dough
  • Jiffy Pie Crust Mix (half package) - make according to instructions
 For the Filling:
  • 1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) Nestle CARNATION Evaporated Milk

  • 2 Large Eggs, beaten
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (see "For the Crust" above or "cheat" by buying a pre-made shell at the store)
MIX pumpkin pie mix, evaporated milk and eggs in large bowl.

POUR into pie shell.

BAKE in preheated 425 degrees Fahrenheit oven for 15 minutes. Reduce temperature to 350 degrees; bake 50 - 60 minutes or until knife inserted near center comes out clean (or until it no longer looks "gooey" in the middle...I had to put mine on for 15 minutes longer than they said). Cool on wire rack (or the top of your stove like NORMAL people do) for 2 hours (or more like 1 hour since your kids will be BEGGING you to cut into it by that time). Serve immediately (duh!) or refrigerate (Buwahahaha...yeah...like it will even MAKE IT to the fridge...pfff).

ADD whipped topping.

ENJOY!

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