No matter what your industry, you must be willing to adapt to every situation and learn new things to survive in this economy. If you are in construction, you really need to be at the top of your game and that requires knowing where you business is at anytime. Continuously learning and thinking out side the box will keep you going in this market.
You will always have your gold diggers who will hang in when things are easy - however, the ones that survive these times are the ones to trust. I try really hard to not deal with your fair weather contractors or storm chasers. They are not around when you need them.
If you are going to be in business, be the best you can be. Be fair to everyone. Never promise more than you can do and always deal honestly. Your reputation is all you have to market. Marketing is very important to your business and you don't want to have to try to explain bad things. People will understand a bump or two but 8 or 10 will not be ok. Keep your word and your reputation forth coming - it may be all you have but at least it is good.
This is from a few days ago when we were out - I love waterfalls and fountains. This was in a gated community that we happened into with lots of nice things to see and enjoy : )
How about something easy for today? I like things easy when I get home from working and have made this dish before. I am not a fan of asparagus (what the recipe calls for usually - I changed it) so I use broccoli florets and really like it. This is easy and quick for weeknights and not really heavy.
Hope you are enjoying this blog - and please keep the requests coming.
Enjoy,
Charlene
Bow-Ties with Chicken and Broccoli
INGREDIENTS:
4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup chicken broth
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/2 cup finely shredded Parmesan cheese (1 oz)
4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup chicken broth
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/2 cup finely shredded Parmesan cheese (1 oz)
DIRECTIONS:
Cook and drain pasta as directed on package, omitting salt.
Meanwhile, trim and cut broccoli into bite sized pieces. Wash broccoli.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in broccoli and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.
Cook and drain pasta as directed on package, omitting salt.
Meanwhile, trim and cut broccoli into bite sized pieces. Wash broccoli.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in broccoli and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.
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