Thursday, December 21, 2006

Reach Out Across The Globe ...

Y'all ... the world is SMALL!

I have had an internet e-pal for the past few years (2 or 3, maybe more, who knows, when you're happy you don't count the time!) who resides in New Zealand.

She is a delight. She has sent me a NZ care package filled with delicious chocolate - chocolate the likes of which we do not see here in America; it's chocolate that makes you tickle in your special place, but I digress - and I made her a saddle pad for Christmas last year. A little factoid about me you probably didn't know ... I have fundamental skillz on the sewing machine.

Anyhoodle, without going into ANY detail, let me just say my company owns property in New Zealand. (That was pretty innocuous, no?)

And in the course of emailing, guess what? My friend knows our company, and is in a work role that has some symbiosis. I rang her yesterday and we spoke "live" for the first. time. ever.

It was momentous! She provided some fantastic counsel and guidance on an issue, and in return she only requested a recipe for Red Beans & Rice. [I have promptly fulfilled her request with a recipe from "Calling All Cooks," that looks pretty easy to prepare, and I'll share it here. If anyone has other recipes, please send them to me so I can forward them onto her.]

After reading Keith Ferrazi's book, "Never Eat Alone," I am even more aligned with his thoughts on networking. You create a network based on your "content." My friend and I know each other via the horse world, which is our "content." That our paths have crossed in this professional capacity is coincidence, but it just goes to show you never know who you'll meet, and it's always a good idea to call on those in your network when you need answers, because you never know who they might know ... and so on!

Am leaving today for Mobile for my holiday with my family so I wish you all a fantastic celebratory weekend and will catch up with you on Wednesday.

Red Beans And Rice

1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic
2 Tbsp. margarine
1 (16 oz.) can red kidney beans
2 c. cooked rice
1 tsp. salt
1/8 tsp. pepper

Saute onion, pepper and garlic in the margarine until tender. Remove the garlic. Add remaining ingredients: simmer together 5 minutes to blend flavors. Serves 4-6.

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