If there is one thing that is true, it’s that things change.

The market goes up and down, government starts out great then crumbles, children develop their own minds and take over the ownership of themselves…. and when things change, we are challenged.

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What worked before stops working. Then we have a choice – keep beating a dead horse, or adapt.

This spring we noticed a tree in our front yard that had no buds. All the other trees in the neighbourhood were blooming, but ours was dead. We had a choice. Leave it there, standing as if it was fine, or cut it down and plant a new tree.

When you look around at others in your industry, are there things that they are doing to bring forth fruit that maybe you neglected?

It is an honest question, just between me and you – no one else will know.

If I decide to lose five pounds and everyday I eat well and go for a walk, but every night succumb to comfort and the pleasure of a glass of wine and charcuterie tray, I will have pleasure for a moment and zero results for the long term.

This is where a secret ingredient can be tucked in your back pocket. Accountability to rise up to the challenge of change.

When you need to see better results, you need to take better actions! You need to change, and with that, you need a strategy to overcome your challenge.

Here are three simple steps that will have you overcoming your challenges today and seeing better results tomorrow:

1. Isolate the obstacle

Single out exactly what is in your way. Is it time management? Lack of a network? Inability to close deals? Being too reactive and out of control? Are you resisting getting on and using Facebook? If you had to isolate one challenge – what would it be?

2. Clarify the needed action

Take your obstacle and now clarify what a possible solution would be. I highly suggest getting in a great frame of mind first. Think about how much love you have for your family or go on a brisk walk somewhere beautiful. Visit a bird sanctuary or zoo. If you are spiritual, go to a local labyrinth and enlarge the capacity of your mind. Then when your mind is in a positive state, ask it, “What action do I need to take to overcome this challenge?” When we are in a high state of mind, we have an amazing ability to access the “executive centre” of our brain (rather than being stuck in the animal nature), and in that place there are many answers waiting to come to light.

What is an action you can take? Get super clear.

Perhaps you will realize that you need to pick up your phone and call through your entire database and let your network know that you are thinking about them and are here to help. Maybe you need to stop procrastinating and start doing a certain thing. Maybe you could read a great book on getting more organized like Stephen Covey’s 7 Habits of Highly Successful People.

You may be surprised that your brain already knows what you can do to solve your challenge!

3. Reach out for accountability

As I often say, “Leaders are not afraid of immediate discomfort, they are motivated by future triumphs.”

It might hurt your pocket-book or your schedule, but reach out to others for accountability. Start a business group at your brokerage, maybe join a mastermind group. There are even support groups online where you may find help.

Once you have an idea on a course of action, you must find the motivation to take action. If you can’t make yourself do what must be done, then include someone in that process with you.

The best way not to snack at night is to share your intention with your partner – they will call you out if you reach for the treats!

And by the end of the week, you might find that you have the results you wanted.

What separates us is the ability for transformation, to pick ourselves back up off the ground, to try again. Yes, things are always changing, but you, my friend, can overcome your challenges using these three simple steps.


  1. A year later… who knew; no one might have guessed…

    It certainly was well-stated: “It was the best of times and the worst of times.” (Just like today…)

    For those who never read it, perhaps worth reading Dickens’ world renowned treasure during our current Covid pandemic.


    Everything old is indeed new again: sharing and caring and working our way through what shouldn’t be a politically-oriented new life…
    During Covid lockdown we still have to eat. I posted here as a contribution to the survival intent, even if you don’t read my exclusive REM gourmet cooking column because you don’t cook. (It doesn’t cost anything to read it. You might find something interesting or even perhaps useful in my storybook format.)

    I have to have someone deliver my foodstuffs, and maybe you do, too. In some grocery stores there is a big shortage of fresh vegetables. Others have managed to keep a supply of basics. For a large cup of cooked regular spinach (not the baby salad spinach) you will need three generous bunches of spinach and a large pot. Try to keep as many tender stalks as possible, and keep the cutoff stems, frozen, to add to making mixed vegetable stock.

    Who might have guessed there is such a thing:

    Gourmet Spinach Sandwich

    Prepare large leaf spinach by rinsing in cold water to remove any sand and wilting it on medium high heat in just its own residual water on the leaves.

    Sprinkle with just a little salt. Cover and watch carefully; ready to eat in minutes, as soon as the spinach collapses. Drain well in a colander and push out extra water. Let rest briefly. Add a generous lump of unsalted butter to the spinach and just let the melted butter drizzle over the hot spinach. You could always use any of your choices of my frozen compound butter coins (even the lobster or jerk).

    Toast slices of Artisan olive bread and butter with unsalted butter. Mound spinach on a toast slice and cover the warm buttered spinach with your favourite cheese: perhaps marinated coins of Celebrity cream goat cheese or thin slices of almost sweet Norwegian Jarlsberg light cheese. Top with second toasted buttered slice. Cut in half on the diagonal and serve right away.

    In this case I didn’t mince the spinach as I often do, I just used heaping mounds of the wilted spinach pulled with a fork to abundantly fill the sandwich. You could squeeze just a little fresh lemon juice over the wilted spinach. Of course you could use my minced spinach if you have it on hand, frozen, thawed overnight and reheated.

    You can make this fresh spinach a day ahead and reheat when ready to make your sandwich. Store overnight in glass covered container.

    Spinach is available year round and is a great source of vitamins. A great source of folic acid. Many people diagnosed as being iron deficient are really folic acid deprived.
    Google: Spinach also contains several other vitamins and minerals, including potassium, magnesium, and vitamins B6, B9, and E. SUMMARY Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.

    Incredibly delicious! This is a spinach lovers dream sandwich. Want to make it an extraordinary gourmet treat: spritz the spinach with just a little Noilly Prat or Amarula cordial and add a pinch of Amagansett Sea Salt and a strip of crispy bacon atop the cheese slices.

    Totally over the moon: Top the sandwich with two poached eggs, maybe even topped with Hollandaise or any of my aioli treats already made and stored in, glass only, covered sterilized jars. Keeps for months. (Don’t keep on the fridge door.)

    You might like to serve this wonderful sandwich as a meal by offering a Kassler Rippchen alongside, at room temperature. That’s a tasty smoked pink pork chop with a long refrigerated shelf life. The Kassler is airtight heat-seal packed. Available locally at supermarkets provided by Springers in Hamilton or at their local deli, and at GTA European deli’s.

    For a full course family-size meal, or even if you are cooking for one, add a large cup of my Amazing Chicken Soup.
    Scroll way down passing the other soups to the “Comments” segment to see the recipe (it was a special seasonal very long column posted in parts):


    © Spirits in My Kitchen: Lady Ralston – Canadian Cooking with Bouquets and Aromas


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