I've always been a leadership and management book reader, rarely cover to cover, but to find and learn more about something I may have read or heard.  My great friend and author, Kirk Weisler (http://kirkweisler.com) really led me to some of the best books through his "Books and Breakfast" series at events where he is a keynote speaker or trainer.  Such a wealth of knowledge can be found in books - what a concept we should all embrace.  One thing I've never forgotten was his story of lifelong learning.  He led me to discover the following tid bits.

Brian Tracey wrote: 

Commit to Lifelong Learning

One quality of leaders and high achievers in every area seems to be a commitment to ongoing personal and professional development. They look upon themselves as self-made people, as "works in progress." They never become complacent or satisfied. They are always striving toward ever greater heights of knowledge and understanding.

Get to the Top in Five Years

Earl Nightingale said many years ago that one hour per day of study in your chosen field was all it takes. One hour per day of study will put you at the top of your field within three years. Within five years you’ll be a national authority. In seven years, you can be one of the best people in the world at what you do.

So I'm passing this along

Calling all you who want to be better, at anything... Anyone can participate and you can be anywhere in the world! The further we get, the better. All you have to do is get your favorite self-improvement book and send it to one person and share this message anyway you want... on Facebook, Twitter, whatever. Just tell those who read what you write, if they want to join the school of lifelong learning, just like my post or send me a message and tell me you like it and want to join. That's it.  If all those that "like" what we're doing, you could receive many books back. If you are interested, click "like" or let me know by connecting with me, and I will message you all the details. Happy reading! I'll see you at the top (Zig Ziglar actually said that).

By the way, in full disclosure, Kirk knows NOTHING about this.... I didn't tell him, but I mention him because he is a mentor of mine, a leader, and a teacher extraordinaire, the Chief Morale Officer, and the originator of "Books and Breakfast"... someone very special to me.... and someone most of us can look up to....

I just packed Benjamin Zander's "The Art of Possibility" to send to someone in New York City.  

Remember Rule #6

Today's PSA - Driving Courtesy

Today's PSA comes to you from drivers everywhere: 
When another driver slows or stops and signals to you so you can pull into traffic... at least have the common courtesy to give a thank you or wave in appreciation.  Then if you are going to turn, use your directional signal, that's why you have one.  These are just simple acts that are the right thing to do.

These small acts of kindness and courtesy are some of the little things we can all do to ease tensions and make it a better world.  Try it at least once today, comment below and tell us all how it felt....  from the perspective of letting someone into traffic or being let in by someone else (without forcing your way in).

I love my Spaghetti Meat Sauce

In my opinion, there is nothing better than a great, thick meat sauce on spaghetti or in lasagna.  Meaning no disrespect to the jarred brand labels sauces, they just don't cut it.  Not being able to find what I really like led me to start experimenting many years ago when I was in the catering business.  Of course, then, I was mainly building a sauce to use with baked ziti for hundreds of people, I now normally only make it crock pot size batches for dinner, dipping and left overs.

Yesterday, I think I made my best ever.

All sorts of comments on Facebook for the picture I posted, thank you very much, I was asked if I was going to share the sauce and my recipe.  Ha!  You better get here quick if you want to try some and I don't use a recipe!  Nevertheless, I will give you the gist of what I use and how I make it.  My guess is that this will be the most expensive spaghetti sauce there is, but, you get what you pay for.

Since I really don't use a recipe, the amount, quantities and sizes are approximate...  that is the fun with building it.  I'd call this a typical batch for a family dinner, maybe some left over for tomorrow or for using warmed up in a salsa like manner with taco chips.

I start with jarred sauce, it's a good start.  I'm partial to Prego, I think if you are just going to have jarred sauce on spaghetti, Prego is the best....  but it needs my help.  For this batch, a large jar, it's about 67 ounces or just over 4 pounds.  Add to a crock pot of sufficient size to hold this and a lot more.

Next I cook up at least a pound and a half at the minimum of good quality ground beef.  Browned and broken up.  Drain all the liquid off and just add the ground beef into your crock pot.  When I say drain off, I will normally keep the liquid to cook sausage in, right in the same pan works well.

In the ground beef drippings, I add a package of sausage.  We're not talking breakfast sausage links, but, the large, fat pieces.  Normally I just use sweet sausage however once in a while I would mix in some hot sausage or use all hot sausage.  You could use garlic sausage or any combination to suit your taste.  Normally about 6 pieces for a batch this size.  Once cooked, before adding to the sauce, I either chop it into very small pieces or chop in a blender.

There's nothing like good pepperoni either.  Most often ground in a blender or shipped into very small pieces (a lot more work).  I only use beef pepperoni, I'm not crazy about the turkey variety.

Depending on my mood when making it, I may also add chopped pieces of cooked mushrooms, hard salami or anything else that suits my fancy, and is available in the refrigerator.  These are often not added unless I purposely get  the items knowing I'm going to make a batch.

Typical ingredients:

• Prego sauce of any flavor - classic, meat, mushroom ....  which ever you want
• Ground beef - at least a pound and a half
• Sausage - about 6 pieces (ground up)
• Pepperoni - a good size piece from a stick or half a bag of slices (chopped)
• Cooked chopped mushrooms or other meats
• occasionally, finely chopped celery and onion
• Spices to taste:
  Salt and Pepper
  Onion salt
  Oregano
  Old Bay (thanks to Rita)
  Basil
  Garlic salt
  whatever else strikes me - and there usually are more

All stirred up in the crock pot, sample often, simmer on warmer or low for 4-6 hours....  delish!

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blog post "Scentsy Around the World",

http://DanGreeley.Scentsy.us

I really want to quit, to stop, to not feel the churning inside

There have been many tines in my life I thought I had hit rock bottom.  I hurt.  I failed.  I felt like giving up.  I kept going, some how, some way.  Those times are too many to count, to painful to remember.  Today I feel worst.  I hurt more. I failed more, and more, and even more.  I make no one happy, especially me.  I really want it to stop, I don't know how.  No one cares.  They may say they do, but only if it is on their terms, their way, I don't really matter.  I've never felt so hurt, so alone.

I can't fake it anymore.  I love my family, I don't feel love back.  I love my grand kids and failed with them, I'm but a stranger.  I open my mouth, it's wrong of me, that's what I hear.  I ways are wrong, it doesn't matter to them, it's not what they want, I'm wrong, again and again.  My stomach churns.

I want it to end, I want it to go away.