Monthly Archive for: ‘May, 2019’
“Success doesn’t come from playing to your strengths. It comes from playing your strengths in the right situations.”
This article references a study where co-workers rated their managers in four leadership areas: taking charge, empowering others, creating a vision and executing. They used the Goldilocks question: did the managers do too little, too much, or the right amount of each behavior. More than half were overdoing at least one behavior. Guess which one? Their strength.
Ambitious managers? Overdid decisiveness and underdid empowerment. Sensitive managers? The reverse: they were too encouraging and not assertive enough. Inquisitive managers overemphasized innovation and underemphasized results. And conscientious managers also did the reverse: they were so busy trimming the weeds that they paid too little attention to the big picture.
“Often our greatest weaknesses are the other side of our strengths…if you’re a spellbinding storyteller, you need to ask whether a dinner party is an ideal time to perform!”
More areas to practice self-awareness and self-management. Day by day, we are humbled by all the opportunities to learn, grow and improve.
½ c rice wine vinegar
1 T kosher salt
2 T sugar
7 c cooked sushi rice
2 T mayonnaise
2 t fresh chives, finely chopped
2 T powdered wasabi, mixed with 2 T water
1 t freshly squeezed lemon juice
2 T pickled ginger, fine julienne
3 sheets nori, lightly toasted
⅓ c finely diced vegetables, such as cucumber, carrot, red pepper, radishes OR ⅓ – ½ c favorite recipe tuna poke
1. Combine vinegar, salt & sugar; stir into hot, cooked rice. Let cool.
2. In a separate bowl, combine mayonnaise, chives, 2 t wasabi mixture, lemon juice, s&p, 1 T julienne pickled ginger; let stand 10 min.
3. Place toasted nori sheet, shiny side down, on dry work surface; top with 2½ c rice, cover with plastic wrap, level with rolling pin.
4. Remove plastic, brush with wasabi mixture. repeat with remaining nori, rice & wasabi mixture.
5. Trim edges, transfer to a plate. Cover with plastic wrap, refrigerate 2 hours or overnight.
6. Slice cake 6×7, yielding 42 approx. one inch cakes.
7. Top each cake with finely diced vegetables OR tuna poke & remaining 1 T julienne pickled ginger.
6 medium golden beets
2 cinnamon sticks
1 watermelon radish, thinly sliced half moons
2 T honey
1/4 c orange juice
zest of one orange
1/2 shallot minced
1/4 c chopped fresh dill
1 t kosher salt
3/4 extra virgin olive oil
1. Coat beets with some olive oil & sprinkle with salt.
2. Place in roasting pan with cinnamon sticks & 2 inches water.
3. Cover & roast at 350°F for two hours, until fork tender.
4. Let cool, people beets & slice into wedges.
5. Whisk together dressing ingredients.
6. Toss beets & sliced radishes in the dressing.
7. Chill & serve.