Guest post by Laurelle Johnson

My daughters are allergic to anything “mom” says or tries to impose when it comes to their health. So the idea of taking vitamins, eating more fruits and veggies and laying off MY coffee in the morning is met with a resounding “NO!” Feels like the terrible two’s all over again.

Subversion is the only tool left to me to insure their continued health.

D#2 has decided not to take her asthma medicine. “Ok,” I say. “Where are your inhalers?” Why-are-you-bothering-me roll of the eyes tells me she has no clue. So I crush the pink pill and sprinkle it over a cup of “froyo,” which she eats without an ounce of suspicion.

D#1 has a great immune system. All that breast-feeding really paid off. But think she’d take calcium supplements to boost her bone strength? The eye rolling happens here too. I bought good-tasting Tums - stuck them on her computer with a note stating that her password was changed and the consuming of 2 tabs a day will keep the computer humming in her hands. Worked like a charm!

But the Hubby, he’s another issue. He’s leery of anything promoted by his wife as “good for your health.” He rarely gets sick except if he’s been on a plane. Then he is miserable with sneezing and coughing all over the house.

I shared my frustration-Husband syndrome with a friend of mine from India. Samir Doshi, of Telecomers, mentioned they use Turmeric powder as an anti-septic. “How does it taste?” I ask. My mind is busy flashing pictures of me sitting on the Husband whilst pouring this powder directly into his mouth. “Of nothing,” he replied. “It just turns the food a bit yellow.”

Yellow? I can do yellow! I rushed off to the market, bought some turmeric powder, yellow squash, tomatoes and made a ratatouille. I liberally sprinkled the Turmeric on the squash before drenching everything in garlic, caramelized onions and olive oil.

I served the dish on a decorative platter and made it look FANTASTIC, key to getting the family to eat new dishes. They ate it up and suggested we have this dish more often!

Gosh, I love subversion.

Popularity: 74% [?]

By Sarah Shaw

Some people think that just having a super cool product is enough to make people want to buy it. Maybe you have done your research and know your customer, packaged it super cute, posted it on your website, sold it to a store or two and are now waiting for the rest of the world to find you. Good for you for getting it done and out there……but now comes the fun….. and hard part.

I know that a lot of you are thinking, “What is she talking about? The hard part was actually getting it made!” Yes, I agree, that can be hard, fun, challenging, creative, and invigorating. But the sales part – otherwise known as getting buyers to want you is the second half of the equation.

Since I am a bootstrapper, and in the trenches every day just like YOU working on my accessory line, I am always trying new sales strategies as everyone needs to fill the pipeline ALL the time.

Here are my Top 7 ideas to get your product out there for FREE so that buyers WANT you.

These are ideas you can use over and over with new “launches” each week to keep your customers intrigued and coming back for more.

1. Take a photo of your product in use. People need to be shown how to use it. Even if it’s as simple as note cards, suggest sending a handwritten (gasp!) note to someone each week thanking them for something they did for you. Come up with ways to use the cards other than as thank you’s. With the ease of email, we need to remind people about these “old fashioned” ways!

2. Send this photo out in your newsletter. Instead of always trying to “sell” your customers something, give them ideas of how to use what they already have or start giving them the idea that they NEED to have it. TIP: I switched from Constant Contact to Rate Point earlier this year and they have an automatic feed of your newsletter to your twitter page. One less step and you can customize the tweet……and they are cheaper. And no, I don’t get referral fees from them!

3. Post this image with some great text on your website. Changing the images weekly gives people a reason to visit more often (and hopefully purchase) if they are guided there by a clever photo and ideas of how to use your product. You may catch them needing a hostess gift or birthday present……they will need to hear from you often to remember to buy from you.

4. Post the image with your clever text on your Facebook Fan Page. You can even ask your fans to share the ways they use their note cards. Or even ask them for the creative ways to reuse or repurpose cards they receive. This creates interaction on your page which in turn creates more visibility and drives potential fans to your page and hopefully to your website to purchase.

5. Twitter it – Facebook just launched an automatic update of your posts to twitter. It should be on your fan page. Easy to set up. How easy is that? One less step to getting the word out.

6. Post these ideas on your blog. NO brainer here right? If you are connected on Network Blogs it will auto update it to Facebook and twitter for you.

7. Other ideas: Poll your Facebook Fans, see what they like about certain products you make or are thinking of making. Find complimentary companies on twitter and FB and make friends with them. You might be able to do a cross promo with them and drive fans to each other. Be sure to tweet about useful info not just about buying your products. Retweet (RT) things you find useful. You can use the search functions on both FB and Twitter to find good matches for you.

Popularity: 83% [?]

By Sarah Shaw

As an up and coming Entreprenette you are probably wearing many hats and often feeling overwhelmed. We all hope to walk into our office (or the dining room :O)) and hope to be able to cross everything off our to-do lists each day before it gets out of control …….right? I sure wish it was like that for me!! Obviously that’s not always a reality but here are a few tips to help you get closer to wiping the board clean and make the most of your time.

1. Power Hours: Assign hours or minutes to certain projects. Get a calendar going with times on it and really schedule yourself to get in a rhythm. Maybe you spend 1 hour 2x a day answering emails, 25 minutes on Social Media 2x a day, lunch, exercise, design, meetings, 5 minutes of stretching……you get the picture. Having power hours really gets the job done. Turn off everything else during that time and ONLY work on that. You will be amazed at how fast you can work when totally dedicated.

2. Realize your potential: Before you assign yourself a task, think about if you are the best person to do it or if it is something you can outsource. Even when the money is tight, sometimes outsourcing can free you up to do the things you really excel at and is a much better use of your time. Outsourcing is a great option if you really don’t enjoy the task or are just really bad at it.

3. Don’t assume; ask questions: When speaking to a prospective or current client, try to really understand what they are asking of you. Sometimes we just want to please and take on more that we can chew. You will waste a lot of time back tracking or trying to reinvent the wheel rather than just having listened well the first time and offering what was within your means or area of expertise.

4. Know when to go: Get off the phone as soon as possible. When a caller keeps you on the phone longer than necessary, gently prompt her to end the call. You could tell them that you have another call, that you are on a tight deadline or, if they have requested something, tell them that you want to get started on it immediately.

4a. Know when to listen: Get a voicemail ONLY system so you don’t have to answer the phone and can just check the messages a few times a day. You can always give special customers your cell number. I use Voicemail Depot for this myself and it works wonders for me and my team.

5. The desk makeover: Make your environment conducive to working. Organize your workstation to minimize wasted time searching for lost papers or files etc…This covers two areas: your actual work space and the area surrounding it. Take the time to clear your desk of any distractions - Think about the things you use on a regular basis and have those at the ready – everything else can go on a shelf waiting for its moment in time. You may want to find some storage type bins and or baskets you can use to help you be more organized and have easy access to the things you need to do your job.

6. Flex your muscles: Organize your files so you can find what you need quickly. I like to have files near my desk of things I am currently working on……Everything else is either on my laptop or in a filing cabinet.

7. Find your sweet spot: In retail they say, “Location, location, location.” The same is true in a home office. A desk located in a high-traffic area is as welcome as a marching band in a library. Try to find a quiet place to work so you can concentrate and be as efficient as possible. If this means on your bed then so be it….

8. Conserve gas: If you are in production mode or just have to travel a lot to visit with clients, stores or whatever else….try to plan out your week and group areas together to maximize your time. Most people are accustomed to waiting to be called upon, and will not feel like a day or two is neglectful of you. I think you will find you are more pleasant and happier to be there when you are not so rushed and trying to get more places than possible.

Popularity: 86% [?]

My friend Fern designed this bag and just gave me one as a gift.  Can I say how much I LOVE it? We are going to Colorado in a week and I am thrilled to have such a great travel bag.

Madbaggage is an eco-friendly vegan handbag line. Fashionable and green, the company is totally PVC-Free, made mostly of polyurethane with bamboo and coconut hardware. The MadBaggage mission is to make a difference with earth friendly choices. How awesome right?

Mine is the celery color with black patent trim and is super chic!

Popularity: 100% [?]

Guest post by Author and Cookbook Writer Sally Sampson

This year, instead of having a typical labor day BBQ, serve brunch instead. It’s easier, you‘ll get to spend more time with your guests and since it mostly consists of eggs and potatoes, you’ll save a bundle! Plus most of it can be prepared the day before!

All Recipes from
Warehouse to Your House.

Scrambled Eggs with Indian Spices and Spinach

This is the kind of recipe that either sounds out of this world in an intriguing delicious way or a weird, not so good way. It’s one of my favorite brunch items but it’s also sublime for dinner: the first time I served it for dinner, my children turned their noses up but promptly begged me to make it again, right then and there (which I did) so they could have more.

Serves 4-6

2 tablespoons vegetable oil
1 large onion, halved and thinly sliced or chopped
2 garlic cloves, minced
1-quarter size slice fresh ginger root, minced
1 small chili pepper, minced (optional)
1 tablespoon curry powder, or more to taste

12 large eggs, beaten
2- 2 ½ cups packed flat leaf spinach (about 12 ounces), stems removed, leaves well washed and chopped
1 teaspoon kosher salt

¼ cup toasted slivered almonds, for garnish
¼ cup lightly toasted unsweetened shredded coconut, for garnish
Fresh lime or lemon wedges, for garnish

Place a 9 - 10 inch non-stick skillet over medium low heat and when it is hot, add half the oil.  Add the onion, garlic, ginger, and if desired, the chili pepper, and cook, stirring occasionally, until they are fragrant, soft and slightly caramelized, about 7- 8 minutes.  Add the curry powder and cook for one minute. Set aside to cool slightly.

Place the eggs, spinach and salt in a small bowl and mix well.  The mixture will look very spinach-y and not very egg-y.  Add the onion mixture to the eggs and mix well. (The eggs can be completed up to this point the night before.  Simply cover and refrigerate).

Wash and reheat the skillet and when it is hot, add the remaining oil.  Add the egg mixture and let cook for 2- 4  minutes.  Gently flip portions of the eggs, so that you do not scramble the eggs but rather gently toss them.  When fully cooked, transfer to a heated serving plate.  Serve immediately, garnished with the almonds, coconut and lime wedges.

Hash Browns

A cross between home fries and hash browns, these potatoes are a great breakfast/brunch dish particularly because they improve by sitting overnight in the refrigerator.  You won’t have to be slaving over a hot stove while your guests mingle.

Serves 4 - 6

3 cups diced Idaho, baking or Yukon potatoes (about 1½ pounds)
3 cups diced Spanish or red onions (about 1 large)
2 tablespoons olive oil
1 tablespoon unsalted butter
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon finely chopped Italian flat leaf parsley

Place the potatoes in a medium size saucepan, cover with cold water and bring to boil over high heat. Boil for 5 minutes. Drain and rinse with cold water.  Transfer to a medium size bowl.

Place a skillet over medium heat and when it is hot, add the oil. Add the onions and cook, stirring infrequently, until soft and caramelized, about 25 minutes. Add to the bowl with the onions, add the thyme and salt, cover and refrigerate at least 4 hours and up to overnight.

Place a large skillet over medium heat and when it is hot, add the butter. Add the onion- potato mixture, in a single layer, and press down as flat as possible, using a spatula.  Cook for 10 minutes without stirring. Carefully turn potatoes with the spatula and press down. Cook for 20 minutes longer, turning every 5 minutes.  Add the pepper and serve immediately, garnished with the parsley, if desired.

Walnut Rum Cake

Boozy, rich and unforgettable. Not for kids.
Serves 8- 12

For the cake:

1/2 pound unsalted butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon kosher salt

1/2 cup dark rum
1 cup buttermilk or full fat yogurt
2 1/3 cups lightly toasted walnuts, finely chopped

For the sauce:
1/2 cup white sugar
1/4 cup water
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup dark rum

Preheat the oven 350 degrees.  Lightly butter and flour a 9″ Bundt pan.

To make the cake: Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until well creamed, about 3- 5 minutes.  Add the eggs and vanilla and beat again.

Place the dry ingredients in a bowl, toss to combine and add, in three additions, to the butter mixture. Alternate with the rum and buttermilk. Scrape down the sides of the bowl between additions.  Add the nuts and mix again.

Place in the prepared pan, transfer to the oven and bake until a tester comes out clean, about 45- 60 minutes.

While the cake is baking, prepare the soaking syrup: Place the sugar and water in a small pot and bring to a boil over high heat for 2 minutes. Add the rum and juices and cook until hot.

Cool the cake in the pan for 5 minutes, invert and then prick the surface of the cake with a toothpick.  Brush on the soaking syrup and cool to room temperature. Cover with plastic wrap and set aside for two days, turning every half day or so.

Sprinkle with confectioner’s sugar.

Have a wonderful holiday!

Popularity: 67% [?]

Started by a shrink and a stylist, Retail Therapy provides the latest in “feel good” apparel & accessories.  Their motto “take care of yourself, take care of the world” inspires us all to be organic, recycled, and earth-friendly in our products.

My twins have these tees and we just planted the hangtags in the garden.  I am so excited to see the flowers grow!

A LITTLE SOMETHING ABOUT THEIR COOL TEE SHIRTS…
• Tees made of organic cotton, recycled polyester & naturally occurring rayon
•  Tees made of 100% organic cotton
• Even our RT logo tag is organic cotton!
• “Feel good” shirts with positive messages
• Silk screened with non-toxic water based inks
• Prewashed so they are super soft & won’t shrink
• Individually rubbed with rocks to get that funky worn look
• Hang tags made of 100% post-consumer waste & embedded with flower seeds
• When tags are planted, wildflowers will grow… really, we’re not kidding!
• Hang tag string made from handmade recycled paper & tinted with vegetable dyes
• We donate a percentage of profits to charity
• Retail Therapy tees have already been seen on TV & are worn by celebs!

Popularity: 78% [?]

Summer Mojito Cocktails
Guest post by Author and Cookbook Writer Sally Sampson

Warehouse to Your House.
I am anything but a drinker but if I were ever to become one, this would certainly be my summer drink.
Best described as sparkling mint limeade with rum, this classic Cuban cocktail is crying out for interpretation- although I have to admit some versions are way too whacky for my taste. Mine has more lime and mint than the standard fare. It’s a flavor combination I particularly love and I have an endless supply of mint growing by the side of my house.

For a non-alcoholic mojito, simply omit the rum.

¼- ½ cup sugar
¾ cup boiling water
1 bunch fresh mint sprigs
3 limes, thinly sliced, cut into wedges or thin slices
12 ounces fresh lime juice
9 ounces light rum

Ice Cubes
Seltzer

To make a simple syrup: Place the sugar and water in a small heatproof glass pan and stir over low heat until the sugar has dissolved and the liquid is clear. Set aside to cool.

Place the mint leaves and lime slices in a large pitcher and muddle (slightly mash with the straight end of a wooden spoon) together.

Add the lime juice, cooled simple syrup and rum and mix well.

Fill tall glasses with ice cubes and divide the mixture evenly between the six glasses. Fill to the top with seltzer or club soda.

Serves 6

Popularity: 28% [?]

July Fourth Picnic
Guest post by Author and Cookbook Writer Sally Sampson

It’s hard to imagine that after signing The Declaration of Independence, the fifty six lawyers, jurists, merchants, plantation owners, teachers, musicians and printers sat down together and polished off a homespun picnic.  No, instead they went back to their homes, their wives and their children and, in some cases, lost all that they owned, having risked their lives and fortunes to the cause of liberty.

But like most American holidays, time has turned this event into an eating extravaganza. For most Americans July Fourth is about fireworks, barbecues and sales.

At least they didn’t sign in February, when outdoor activities like watching parades, participating in bike, motorcycle and drag races, listening to music and eating fabulous, carefree food in backyards and beaches would not be so appealing. Independence Day comes at the time of year when local produce is abundant and cooking mostly means chopping and assembling.

All three of the following salads can be made the night before, leaving you more time to enjoy your guests!
All of these recipes come from Warehouse to Your House.

Curried Chicken Salad
Yield: about 4 ½ cups

¼ cup mayonnaise
3 tablespoons mango chutney
1-tablespoon curry powder
1-½ pounds poached or grilled chicken, torn into shreds or diced
2 celery ribs, diced or sliced
1 apple, peach or mango, diced
¼ cup chopped fresh cilantro and/or basil leaves, plus additional for garnish

Place the mayonnaise, chutney and curry powder in a medium size bowl and mix well.
Add the remaining ingredients and mix to combine. Cover and refrigerate at least one hour and up to overnight.

Annette’s Corn Salad
Yield: about 5- 6 cups

For the salad:
2 cups fresh corn kernels
1 15.5 oz can red kidney or black beans, rinsed and drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped red onion
1/4 cup chopped fresh basil leaves

For the dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon or lime juice
¼ cup chopped fresh cilantro leaves
2 large garlic cloves, crushed or minced
1/4 teaspoon crushed red pepper flakes (optional)
½- 1 teaspoon kosher salt

To make the salad: Place all the ingredients in a medium size bowl.

To make the dressing: Place all the ingredients in a small bowl and whisk well.  Add to corn mixture, cover and refrigerate at least 2 hours and up to overnight. Serve chilled or at room temperature.

Mustard Potato Salad
Serves 6- 8

3 pounds new potatoes, cut in quarters or halves, depending on size and desire
¼ cup plain low or full fat yogurt
¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup sour cream
3- 4 celery stalks, julienned
3- 4 carrots, julienned
4 scallions, including greens, chopped
1 cup finely chopped Italian flat leaf parsley leaves
Kosher salt and pepper to taste

Place the potatoes in a large stockpot and cover with cold water.  Bring to a boil and cook until the potatoes are tender, about 15- 20 minutes.  Drain and transfer to a large bowl to cool to room temperature.

While the potatoes are cooking, place the yogurt, mayonnaise, mustard and sour cream in a small bowl and mix well. When the potatoes have cooled, add the yogurt mixture and the remaining ingredients and gently mix. Add salt and pepper to taste. Serve immediately or cover and refrigerate up to overnight.

Popularity: 35% [?]

Guest post by Sally Sampson - Author, Cookbook Writer, Mother

Father’s Day arrived just a few weeks after my husband and I separated. I wasn’t quite ready to cut the strings as far as my children were concerned so I invited him over for a Father’s Day dinner with his favorite foods. I planned on grilling and as luck would have it, there was a torrential downpour. I schlepped the extra grill, a small Smokey Joe, to the floor of the covered front porch and squatted down so that I was at grill level, turning the ribs just so and brushing them just so and all of a sudden I started to laugh and laugh at what I was doing: my soon-to-be ex inside, dry and warm, surrounded by our cute and adoring children, who were handing him chips coated with guacamole and me outside, alone, listening to the pelting rain, working so hard. Although I cared that the meal was delicious- and it was- my chief concern was that our children didn’t have to deal with the fallout from our problems but instead got to honor, pamper and love their father, which is, after all, the point of Fathers Day. 

One of the nicest things about this menu, other than pure deliciousness, is that the ingredients can all be purchased and prepped 3- 5 days ahead: let the avocadoes ripen, make the Slaw dressing, the rib glaze and the pie dough. Bake the ribs 2 days ahead and make the pie the day before. Viola! Father’s Day will be the breeze you need it to be……………
Guacamole (adapted from From Warehouse to Your House, Simon and Schuster, 2007)

The most important element in great guacamole is the avocadoes, which must be perfectly ripe: they should be supple and yield just slightly when you touch them. Since it’s rare to find them in this condition be sure to buy avocadoes at least 3- 5 days before the big day. To accelerate the ripening process, place the avocado in a paper bag with an apple. If it’s already ripe enough, simply refrigerate it; it won’t continue to ripen in the fridge.

Guacamole can be made a few hours ahead: cover tightly with plastic wrap, making sure the plastic comes in contact with the guacamole. This will prevent it from turning brown.

Yield: about 2 ½-cups

3 perfectly ripe avocadoes, peeled, pitted and coarsely chopped
1 small beefsteak tomato, coarsely chopped
3- 4 scallions, washed, roots and tops trimmed, chopped
1/4 cup chopped fresh cilantro leaves, plus additional for garnish
1/2-teaspoon cayenne pepper
½ -teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1-2 tablespoons fresh lime juice
¼- ½ jalapeno pepper or chipotle chile, finely minced (optional)
Tortilla chips

Place all the ingredients in a bowl and toss gently to mix. Do not over-mix, the guacamole should be somewhat chunky.

Transfer to a serving bowl and serve immediately or place plastic wrap directly on top and refrigerate up to eight hours. Serve garnished with the cilantro sprigs and Tortilla Chips.

Glazed Baby Back Ribs (adapted from The Fifty Dollar Dinner Party, Simon and Schuster, 1998)

Serves 6

For the glaze:
2 garlic cloves, minced
½ teaspoon five spice powder (optional)
1 teaspoon chopped gingerroot
½- 1 teaspoon crushed red pepper flakes
¼ cup hoisin sauce
¼ cup plum sauce
¼ cup oyster sauce
3 tablespoons low sodium soy sauce
1/3 cup sherry vinegar

3 racks baby back ribs (about 2 – 2 ½ pounds each)

1 teaspoon kosher salt
½ teaspoon black pepper
½ bunch scallions, chopped, for garnish
¼ cup coarsely chopped cilantro leaves, for garnish

To make the glaze: Place the glaze ingredients in a small saucepan and bring to a boil over medium high heat. Set aside to cool.

Preheat the oven to 250 degrees.

Place the ribs in a large baking pan, transfer to the oven and bake 1 ½ hours. Drain off the fat and coat with the glaze. Cover and refrigerate at least overnight and up to three days.

To cook the ribs: Prepare a grill.
Place the ribs on the grill, sprinkle with the salt and pepper and cook, brushing with glaze from time to time, until deeply browned on both sides, 10- 15 minutes. Cut into 6 slabs, transfer to a platter and serve immediately, garnished with the scallions and cilantro.

Asian Slaw (Also from the $50 Dinner Party)
This crunchy, colorful coleslaw is a delicious change from the mayonnaise-laden American version.

Serves 6

For the dressing:
6 tablespoon seasoned rice wine vinegar
6 tablespoons canola oil
2 teaspoons sugar
1 teaspoon black pepper
1 teaspoon kosher salt

1 head red cabbage, shredded
2 carrots, cut into julienne
8 scallions, finely sliced

¼ cup lightly toasted sliced almonds
¼ cup lightly toasted sesame seeds

To make the dressing: Place the ingredients in a small bowl and mix well.
To make the slaw: Place the cabbage, carrots and scallions in a medium size bowl, toss, add the dressing and toss again. Cover and refrigerate at least one hour and up to 4. Add the almonds and sesame seeds just prior to serving.

Fresh Blueberry Pie (adapted from The BakeSale Cookbook, Simon and Schuster, 2000)

Some people will insist that this be served with vanilla ice cream but for me, this is perfect as is.

For the crust:
3 cups all purpose flour
¾ teaspoon kosher salt
1-2 tablespoons sugar
½ pound (2 sticks) unsalted butter, chilled or frozen, cut into small bits
4-6 tablespoons ice water

For the filling:
2 ½- 3 pints fresh blueberries, well washed
2/3 cup sugar
¼ cup all purpose flour or 3 tablespoons cornstarch
½- 1 teaspoon finely grated lemon zest (optional)

Preheat the oven to 400 degrees.

To make the crust: Place the flour, salt and sugar in a food processor and process until combined. Add the butter, bit by bit, and process until it has the consistency of coarse cornmeal. Gradually add the water and process until the dough pulls away from the sides. Divide in half and form into balls. Press down to form discs. Cover and refrigerate at least one hour and up to 1 day.

Roll out each disc into a 12 inch circle and gently place one in a 9- 9 1/2 inch pie pan.

To make the filling: Place the blueberries, sugar, flour and lemon zest, if using, in a large bowl and toss well. Place the mixture in the unbaked pie shell and cover with the top crust.

Transfer the pie to the lowest shelf in the oven and cook for 15 minutes. Lower the heat to 350 degrees and cook until the fruit starts to bubble and the crust is golden brown, about an additional 30- 45 minutes. Cool to room temperature.

Popularity: 50% [?]

This interview is with Sally Sampson, cookbook writer, food critic, gardener, loyal friend, unbelievably wonderful mother and a darn good cook!

Q: What is your name? Sally Sampson

Q: Company name and website? sallysampson.com

Q: We launched the website in: August, 2008

Q: What is your business or what do you sell?
I am a cookbook and magazine writer and recipe consultant.

Q: Who or what was the inspiration behind your company?
When I was in my early 20’s I used to get very late night phone calls from a childhood friend who was deeply conflicted about the career and life choices he had made. Newly divorced, he had been a teacher and dreamed of going back to teaching but had succumbed to the external pressure and lure of being a Hollywood talent agent.  In the meantime I dreamed of owning my own business but figured I would do it later, whatever that meant. When he died a few years later, I decided there would never be any waiting for me: that if I wanted to pursue something I would. I opened a little take out shop which I owned for 10 years. My first cookbook was written at the end of those 10 years, when I realized I preferred writing cookbooks to running a business.

Q: How did you get started?
I had a small take out café where I became well known for my soups. I wrote a soup cookbook and found that I loved being at home, cooking and writing, rather than interacting with customers all day.

Q: How long before your business was profitable, or when is it projected to become profitable?
My shop was slightly profitable right away, in the sense that I was able to support myself. Same thing with cookbook writing. However, I live in line with the amount of money I make: when I am earning little, I live carefully and when I am making a lot, I spend and save more. Either way, I don’t sweat it too much.

Q: Do you ever feel like giving up at times? If so, what keeps you going?
I often feel like there are too many cookbooks out there and that I never want to write another one. As soon as I say that, somehow someone comes to me with an idea or I have an idea and then I just write another one. Plus, it’s really fun.

Q: What qualities (i.e., family support, discipline, time management) do you think are necessary for a women entrepreneur? I think they are probably the same for men and women: focus, discipline, independence, resilience, a good idea (s), the support of family and friends.

Q: What is the one thing (book, website, coach, mentor, tool, blog, service, etc) that you value and can say has contributed to your success? Great parents.

Q: What was the worst advice someone gave you?
I am sure I have been given lots of bad advice but I quickly blocked it out!

Q: What are your business or personal goals for the next year?
Have my 100 Calorie Snack Cookbook be really successful. Get my anti-obesity project up and running. Fall in love. Lose 10 pounds. Plant a lilac bush.

Q: What advice would you give to someone just starting out in business or thinking about taking the leap into entrepreneurship? Be really honest with yourself about your strengths and weaknesses.

Q: is there anything else you wish I had asked? No, you’re brilliant!

Popularity: 23% [?]