By Dan LeFave

Procrastination doesn’t have to be a dirty word if you use it properly. In this short video, learn how to “procrastinate on purpose” and feel successful every day.



Dan LeFave is the “Prepare for anything” coach, author,speaker, habit-changer and the creator of the online program Waking Up Productive - 12 Strategic Ways to Multiply Your Productivity While Working Fewer Hours. He has been profiled on radio shows, in magazines, articles and podcasts, from Manhattan to Vancouver. He says, “The thoughts you habitually think have the tendency to actualize themselves in physical conditions.” Visit his website.

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  • Here is a message from Carolyne, who is currently unable to post:

    REALTORS (r) wear many hats and do many jobs, one of which sometimes, or even regularly, is preparing food for family and possibly for friends. Always on the run and especially needing to be organized, with no waste, especially in regard to never having enough hours in a day, maybe REM readers will find this information useful.

    Just as important as timers in your kitchen: thermometers.

    You need two thermometers for your oven. Every oven is different; variables include how long an oven takes to get to the set preheat temperature, and that is just one issue. You will find a difference if you are using an electric oven versus a gas fired grill or oven.

    When checking for doneness, close the oven door quickly.

    No matter the price, make or stove model, oven temperature variables fluctuate, often as much as 25 degrees. There’s really no controlling it. The only thing you can do is monitor it, then adjust accordingly by keeping an eye on your oven temperature when using it.

    You can help a little to control consistency by not leaving the oven light bulb on, because the light bulb itself gives off heat, not just light.

    The back of the oven is always more hot by temperature than the front. And oven racks are adjustable top to bottom for a reason.

    Likewise thermometers fluctuate also, and no guarantee there, either. That’s why you need to keep two different makes or models of thermometers in your oven at all times.

    Don’t hesitate to call for service if you notice that you often have large variables. Your product temperature built in control may have a factory defect issue, even if your appliance is brand new.

    By the way, take into consideration your cooking vessels, if you are using glass dishes in baking, for instance, drop your oven temperature 25 degrees, after the oven has reached its preheat setting.

    Then for your small tools drawer you will need a candy thermometer for sugar, jams and jellies; and one dedicated to your deep frying; a meat thermometer for kitchen use might break if used in hot sugar, and keep another special thermometer just for grilling, stored within easy access to your BBQ or your grill. And keep them all clean and free of splatters and debris. Clean after each use. Bacteria love to grow in warm gooey places.

    A for-kitchen-use-only, keep a stiff firm bristle toothbrush handy and dedicated for use only to clean your timers and thermometers. Most kitchen clean-up brushes are too soft. Rinse well and let the toothbrush thoroughly dry after each use. You will find many uses for a kitchen toothbrush, so dedicate more than one.

    If you have enough kitchen or cooking space available, allot a specific storage spot for your thermometers and your timers; perhaps even assign a specific storage container, large enough to spread out the contents, labelled if helpful, in your pantry.

    Again, the prices of thermometers vary and it often pays to have duplicates of each. If you search out thermometers online, you will see an abundance of interesting information. But there is no best way or best product regardless of price, but like using timers, using thermometers definitely will help your net result in your gourmet experience.

    Here is a sample steak temperature guide preferred by chefs, and by home cooks for keeping control of serving preferences:
    120°F–125°F for medium rare, 130°F for medium, and 145°F for well done.

    Health scientists recommend not serving meat well-done. Some say char is carcinogenic. And take into consideration that all food continues to cook in its own heat once removed from the cooking heat source.

    Tent your cooked food while it rests redistributing its juices. Resting is vital to the process to net a great result.

    TIP: when ordering steak at a restaurant, you will see how skilled your waiter and the chef is if you place your order asking for a temperature preference rather than placing your order as: medium rare or medium well, for example.

    It will be an indicator to the kitchen that you take food preparation seriously. Their definitions as to doneness might not match yours, but a specific temperature guide is exactly that.

    Your wait-staff reaction will speak volumes. But surely the chef will understand. If you are told they don’t use thermometers, or you see raised eyebrows or rolled back eyeballs, you might consider not to book a return engagement.

    NOTE: One of the chief complaints about wedding food if serving plated is that it is either cold when the food is meant to be hot, or it’s too well-done, over-cooked. Hot food should be served on a hot serving plate, definitely not on a cold plate. But many things have to be taken into consideration in the prep kitchen.

    This might be a worthwhile conversation to have with your wedding planner or caterer.

    Personal discovery: Here’s a neat, unusual way to prepare eggs; experiment. “Grilled eggs.” Place whole eggs on the medium grill grate. Cover. Set your timer for ten minutes for hard-cooked, less time for soft eggs. Allow the whole eggs to get touchable by using tongs to place the finished whole eggs into cool water briefly. The results should produce a slightly smokey flavour. Serve with grilled vegetables chopped for salads, and other BBQ’d foods, for an unusual addition to your patio meals.

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience