keys web jobs from marilyn chambers - Online Business System

JPY120110-loss


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Wealthy Mom’s method signals entry:
12:00 $ JPY sell @ 91.64, S/L 91.75, exit with 123exit formation
Exit 12:10 @ 91.75 (hit trailing SL) = 11p. loss

Dagmar
Trading results that make you say W.O.W.
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Why Having an On the internet Organization Operates in 2010

An on the internet enterprise is also the perfect side job for anyone who works but is looking to earn a small added cash. An on the web enterprise is not going to run by itself, either. Most effective on the internet organization entrepreneurs would inform you that their on the web enterprise got to be effective by functioning at it, placing in the time and the energy to make it a achievement. An on-line organization is the long term simply because you fundamentally have access to sell your item to the whole globe as an alternative of just locally in a store and so forth.

An on the internet company is like any other enterprise, it is just in the virtual planet, but profits are in the real world, devote wisely.

An online organization is great and in several months you will be in a position to collect money you want, and you will be in a position to pick. On the web enterprise is a new entry in the enterprise arena, so it has got some interpretation about its sustainability. But the difficult details are contrary to the basic concepts. Online organization is taking the center stage in today’s very competitive workplace. Our most relevant online business articles will guide you how to make money quickly on the internet, and teach you how to make the most out of your investment in your online sales prospective.

Online business is expanding rapidly and the competitors is also increasing. As a result, only those who deliver stable and excellent efficiency will be capable to sustain in the market place. On the internet organization is not going away, and although it isn’t recession-proof, the numbers are displaying that on-line is a single of the fastest growing segments of business in terms of sales revenue. It hasn’t stopped in a sluggish economy and it will only boost when the economic system recovers. In the year 2010 is your year to start an on-line business and be successful at it! An on-line business is very competitive and you need to be ready and capable to compete successfully with your rivals. A skilled Search engine optimization campaign will aid guarantee you are prepared for this battle to take place, And you really should follow the leaders who knows and will teach you from the ground floor, as you grow your business. A important point is to take action and does not use the same thinking as you have carried out in the pass as an employee, you will hit the wall quick.

Connected On the internet Organization Systems Articles

About 18 years ago I was younger in NJ I worked for law enforcement and had some excellent life studying experiences with the exposure to the FBI and other police and college systems. I am a operate at home dad and utilised to operate for the Government 3 years ago ahead of they has some cutbacks which caused layoffs for several men and women functioning for the Educational Method, Law Enforcement, and a lot of other government sort jobs. About two years ago I began my personal online company which involves helping educate other people about on the internet safety and also how to consume healthier foods and stay in shape. I have also brought my internet designing skills back to life because I used to make internet sites for enjoyable when the internet just began acquiring popular numerous years ago. I have introduced my pc expertise to the nearby college systems and taught a lot of students about how to be inventive with graphic arts and net designing along with teaching them about on-line safety and safety in the property. I used to be like many Americans who had to perform away from property operating 40 to 60 hour weeks and not getting paid enough for these hours. I tried other avenues in employment prior to teaching and operating for the government. Just before I discovered myself extended ago I was a retail manager for an electronics store. The pay was fairly excellent but the scheduling just took my life away but I did not thoughts because at that time I did not have youngsters. Years later I made the decision to get into construction and I then became an electrician for a massive …

Interview with Chef Thomas Keller


Image by Sifu Renka
Below find a transcript of my time with Chef Thomas Keller. It is unedited and so I must ask for pardon if certain sections (likely mine) don’t appear as refined as they could be. Short edited version here: www.torontolife.com/daily/daily-dish/aprons-icons/2009/12… A great image of Chef Keller by Taku Kumabe.

RS: Thank you for taking the time to speak with us Chef Keller. I heard that it is your first time in the city, and was wondering if you might be exploring much of Toronto’s culinary scene?

THOMAS KELLER: Unfortunately I got in late last night and am leaving early tomorrow morning, so I won’t really get to see much this time. The one restaurant that was on my list was The Black Hoof, which I hear is very good.

RS: How did you hear about The Black Hoof?

TK: A friend of mine told me, and it came across my desk, “if you’re going to Toronto, you have to try The Black Hoof, it’s a wonderful restaurant…”

RS: Chef (Grant) van Gameren will probably be pleased to hear that, not that long ago Chef Daniel Boulud was there…

TK: Ah right, maybe it was Daniel that told me. But tonight, by the time I’ll be finished with the lecture and the signing it’ll probably be too late, and then I’m up again tomorrow at 6am to fly to Chicago for another book signing, then Milwaukee the next day. So I’m trying to be respectful of my condition for people who are expecting me to be articulate and have conversations in an intelligent manner. (RS: (giggles)) I’ll probably be in bed by midnight. It’s a book tour and what I’ve learned is that you want to maximize the time to get the message out about the book.

RS: And what is the message you want to convey through Ad Hoc at Home?

TK: Well I think the overreaching goal of the book is to teach people to be better cooks; to make them more aware of their environments, what they need to be able execute not just my, but any recipe. It’s also about enjoying the process in cooking and to make something achievable.

RS: You cookbooks are beautifully put together, (TK: Thank you) however Ad Hoc with its whimsical style is unlike The French Laundry Cookbook, Bouchon or Under Pressure, what influenced that change?

TK: I look at each book for what they are. With The French Laundry it was a snapshot of the restaurant in 1998. At most restaurants that are personality driven, it’s a snapshot at that moment and very specific to that restaurant at that time. Bouchon is a cookbook that was more historical, dealing with French bistro dishes and classics; respecting the flavor profiles. And with anything we do, it’s a sense of refinement, so with Bouchon, those historical recipes maintain the flavor profile of the recipes, but modernizing it and refining it in a way, using better products and techniques. Under Pressure was really written for the professional, to teach them how to use a specific technology and how we adapted that technology in restaurant cooking. Whereas Ad Hoc is about Ad Hoc, a restaurant that was defined in a brief moment about family and family style cooking, having that engagement with the table and the food, not about serving the food on plates but having people participate and serving food like you do at home – no pretense involved, and a collective collaborative memory about the dishes we do. My dishes are my memories, but there are the memories from many who are involved in Ad Hoc. I think that’s an important element, so that when we think about the dishes, i.e. fried chicken – and that being such an iconic American dish that straddles economic, social, and geographic boundaries and really is something that everyone can relate to, that becomes a collective memory and that brings it into the scope of Ad Hoc as a downstyle restaurant/recipe.

RS: Two questions: In what direction do you see yourself going? And what is your opinion of food trends?

TK: I don’t have anything planned on the horizon. We have a group of restaurants which are really very important to me and the group (The French Laundry, Per Se, Bouchon, Bouchon Bakery) and making sure that they have the support to maintain, continue to grow, be challenged and continue to meet the expectations of our guests. We just opened our third Bouchon in Beverly Hills, so the next year and half would be set to make sure that that gets the foundation it needs to thrive. So that’s what’s on the horizon for me, maintaining the quality of our restaurants and we’ll see if any other opportunities become apparent.

RS: How do you decide on which of these opportunities to pursue?

TK: Los Angeles made sense for Bouchon because so many Angelios come to Las Vegas and Yountville. In fact I’m from southern California, worked in southern California, I know people in southern California… it’s part of that foundation. Going into a new community, like we did in Las Vegas, it’s a little difficult, but Las Vegas itself allows outsiders many great opportunities. Going to, say Scottsdale is a different thing because I have no connection with Scottsdale.
When you think about what food or cooking is, it’s product and execution. Product is very simply defined by the food we get; execution is defined by a lot of different things – skill level of the chefs, quality of the equipment, quality of the facility – that define execution. When you go somewhere else that is not your own country where you can’t easily transfer products around or understand the products it’s hard to say. If I came to Toronto, I wouldn’t know because I don’t have any experience with it. So I’d really have to learn, first and foremost [about] where the food comes from, the quality of the food, and then be comfortable being able to open up a restaurant there. With that I can get half of the equation and feel confident that it’s going to be good.
It’s just not that easy opening up a restaurant. There are a lot of opportunities to open up a restaurant but it really comes down to knowing what the expectations are. If I came to Toronto, London or Singapore and I am not able to achieve that, then I diminish the quality of the experience – then you diminish the quality of your reputation. And the only thing a chef has is his reputation.

RS: So would that be what you would consider as your legacy, a sort of Thomas Keller branding if you will, where once you hear the name you know the association?

TK: Well it is a brand, and I got comfortable with that about six years ago because people kept saying when started to do Bouchon, “oh, so you’re a brand.” “No, no, I don’t really have a brand.” And I didn’t realize what that really meant until you start to get comfortable with the fact that you really are a brand. Eventually you have to find what kind of brand you want to be. If you start to draw parallels to who you are – I always say that if I’m going to be a brand, using the analogy of fashion, I want to be Hermès – it’s a brand that has extraordinary integrity, that doesn’t compromise on quality, it really is respected for what they do, and they haven’t really diverged from their main source of business which is leather and scarves.

RS: Being an experienced hand in the kitchen, where have you been that has most impressed you?

TK: Everywhere I go I’m impressed with restaurants. I have great respect whether it’s the big named chefs like Grant Achatz of Chicago, Heston Blumenthal and Fergus Henderson in the UK… There are dozens and dozens around the world that are just extraordinary chefs that perform at a high level and there are those that you don’t really hear about that just do a really good job. You go to work everyday to do a good job.

RS: That’s highly respectful of you to have such quality words for even the most junior in the business.

TK: Everyone knows the personalities of chefs that are out there. Who knows why we became who we are. There’s no clear path set for us or education for what we do that are outside the scope of our main training: cooking. Like standing around taking photographs and doing interviews, a chef of the last generation may not do any of that.
The expectations have grown enormously with my generation of chefs, if you think about the last generation of chefs, they had one menu, one kitchen, one restaurant and they didn’t change it. They worked tirelessly everyday on refining and perfecting those dishes and they were respected for that. Everybody had the same dishes, but what made one restaurant better than the other was the quality of the product and the quality of their execution. Today it’s not about any specific dishes because it’s all personality driven – this is Thomas Keller’s food or Daniel Boulud’s food or Pierre Gagnaire’s food or Ferran Adria’s or Grant Achatz’s food – it’s all associated with the people, the person, the personality. Our dishes are evolved from flavor profiles or traditional recipes/components into something different. So why?

RS: So why for you then?

TK: I don’t know (laughs). That’s a good question. I don’t know. I don’t know why me and not the kid down the street who is as good a chef as I am. I don’t know.

RS: Do you think it’s because you work hard and you’re driven?

TK: I mean a lot of people work hard. Why does one person get to be this and not another person? There’s luck involved, a certain amount of effort, of course, I mean, how did it happen? I worked hard all of my life and I thought I had other restaurants that were going to be successful that weren’t successful. I ended up at The French Laundry at 39 and all of a sudden I had a hit. You just keep trying; you don’t stop. Perseverance, tenacity, luck, I mean there’s all different things involved in why one person gets to do something another person doesn’t.

RS: Although you are a top chef in the US and in the world, I don’t know if you could just attribute that to luck…

TK: (Laughing) No no, don’t get me wrong, I don’t mean it to diminish the importance of being talented or the importance of being focused or applying to have a common goal. There are so many things that create the foundation for everybody and I don’t mean to diminish those. But at the end of the day there’s a certain amount of opportunity that you see or somebody else sees in you… there’s a lot of stuff. It’s interesting, a philosophical question that there’s no answer to, it’s just a conversation that you have with people about why you are who you are and what happened with our industry which in the 60s was considered domestic help. It wasn’t even a profession – culinary profession only happened recently in our lifetime (or at least in my lifetime (laughs), I’m not sure how old you are).

RS: (laughs) In my lifetime as well, but now I’m sure we agree that culinary arts are glamourized, a highly respected profession, that not just anyone can do it.

TK: It is tough and that’s what it takes. When I started cooking there was no celebrity chefs. Today, young cooks are getting into the industry to become celebrities.

RS: Does that rub you the wrong way?

TK: I don’t necessarily think it’s a bad thing in and of itself, but at the base of it needs to be a strong culinary foundation.
RS: So as long as it doesn’t compromise the base…

TK: Right, right. So we talked about trends, and I’m only against trends because the true definition of a trend is something that has an end. So why would you want to be trendy? It doesn’t make sense to me. “I want to be trendy and then someday it’s going to be passé.” The other thing about trends: what is a food trend? This food is in this year and out next year. Why is arugula in this year and out next year? I mean arugula’s still arugula – it’s great! It’s been around forever. Why would it be trendy? I don’t understand. There’s no value sometimes. There are certain trends that are very important, don’t get me wrong, but the overreaching definition of trend is something, when you apply it to food, doesn’t make sense.

RS: But if you were to open a menu…. What one item/ingredient would turn you off? Something that you wish you could phase out altogether?

TK: Bad Food! Ha ha.

RS: How about a favourite?

TK: I’m always compelled to order a roast chicken, an omelet or a great steak. All those things I think resonate with most people. The idea of a beautifully roasted chicken – the aroma, the flavours… I mean who doesn’t love roast chicken when it’s done really really well? It’s compelling. So sometimes looking at menus there’s great anxiety when you see a great steak, roast chicken, tripe, you know, what am I going to order? There are so many good things on the menu; I don’t know what to choose. So it’s almost better not to have any choices when I order.

RS: Is that the premise behind the chef’s tasting menu?

TK: Sure. When you think about luxury, what is the true definition of luxury? In the Western culture, and in the Eastern now as well, it’s all about choices. You have the choice of 15 car models, they’re all great cars, but what car do I buy? Then you start looking at that, your friend has this, you see that… Matt Damon’s driving this, I mean, which one do I choose? So the anxiety is to make the choice. Luxury to me is about not having to make the choice.
Going to a restaurant, just sitting down and having the chef cook for you, is great. When I go out to dinner [at] any of my colleagues’ restaurants, I never see the menu nor wine list and it’s just a wonderful experience. So if you can replicate that in a restaurant, substituting for allergies or intense likes/dislikes (those things are easy to accomplish), basically this is what was chosen because it was in the market/garden, the compositions, it’s all good. Sit down and enjoy your food.

RS: I like the way you think. I’m labeling this the Thomas Keller philosophy.

TK: The kind that you don’t have a choice!

RS: Now we’re going to make you choose. If you had to create one ultimate meal at any point in time with anyone in history, who would be there and what would be on the menu?

TK: That’s hard. Well, I think the time would be now. I think that we have extraordinary products, certainly what I see in America from my personal history. We have amazing facilities, technology and understanding about food. So I think cooking today would be ideal.
The people I’d like to have around would be my parents; someone like Fernand Point – he was an icon not only in our industry but somebody who really inspires me through his book – he’s been dead since I was born but somebody who has continued to inspire me through my career. Someone like Harry Truman, who to me was our last great president, there were great presidents before him and Clinton was pretty great, but somebody who I really respect. Somebody like Audrey Hepburn, who to me was an extraordinary woman in so many ways, not just in her beauty but in her thoughtfulness and compassion.
What I’d serve is simple food, probably a great soup something like garbure (a rustic thick French winter soup), which I really love right out of the garden, a great salad, roast chicken – of course, whatever vegetables were in the earth, then something lemon and something chocolate. Separate, not lemon and chocolate together.

RS: Ha, ha. I will attest that your lemon tart is fantastic.

TK: (Smiles) Thank you.

RS: Last question, what is your non-food related hobby?

TK: Golf! I don’t get to do it very often. I just love the idea of totally committed to something, it takes all your attention and it lasts for 4 hours. You’re walking around an amazing park, if you want to call a golf course that. Some golf courses are the most majestic geographic locations in the world: you think about Pebble Beach, New South Wales in Australia – beautiful lawn, throwing a little white ball all around.

RS: Will you be taking a break after the book tour to get in some rounds of golf?

TK: Yeah, I think I’m going to try to spend two days in Palm Springs between Christmas and New Years. I haven’t golfed for months. For me it’s not about the good game but more about the experience.

RS: Well thank you for this experience it was wonderful to have had the chance to speak with you.

TK: Hopefully I got the message across and that I answered all your questions.

RS: If it doesn’t sound too awkward, you have made yourself even more likeable than is possible. It’s truly an honour to know that you are as genuine as your brand is (TK: Thank you) and that I’ve perceived you to be. Thank you for your time.

TK: Thank you.

3 powerful keys you must have in your hands to make your internet home based business idea successful

What are those powerful keys you really need to make your internet home based business idea successful?

Are they secret knowledge’s you may need, are they special promotional tactics and strategies you may need to advertize your business, are they killer traffic techniques to flood your website in traffic?

Hello Yevgeniy is here today and thanks for landing on one of my articles.

I am sure all I have mentioned above will make your internet home based business idea successful.

But are they those main keys you really need?

Powerful key number one to make your internet home based business idea successful is organization. You must have a complete step by step blueprint formula for every single day. You must have a clear plan of actions of what you will be doing step by step to make your business be closer to success every single day. If you haven’t started your home bases business yet, that’s what you should start with. Find a complete step by step program that will show you what to do step by step, every single day, that even will tell you how much time you will need to spend on doing this or that thing. But plan by itself worth nothing if you will not implement it.

So the powerful key number two you must have in your arsenal to make your internet home based business idea successful is action. Even most guaranteed making money formula will not make any money for you if you will not implement it. You will need to follow your business plan and you should not turn anywhere else. Once you will start your work make sure you will get rid of anything that may distract you. Close your email, your Facebook home page, etc. I mean anything and concentrate on your business.  

The last powerful key you must accept into your arsenal to make your internet home based business idea successful is you must accept full responsibility for all results you will be getting from your business. That’s when you will start implementing the information you will be given in a right way. That’s when you will start learning from your mistakes and from your own experience. And once you will learn you will never make it again, this same mistake. Conclusion: by doing mistakes you will be one step closer to success.

Many people think that to become successful with their internet home based business idea they need some kind of magic button, by pushing on each he or she will get fast results by doing nothing. But unfortunately that is not how it is. Many people who are successful in their lives follow these simple and the same time powerful principles I have described above. So now you know what you really need to become successful in business and in life in general, wish you only success.

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How 1 can Make Funds From On-line Business

Are you keen to make money from on the internet enterprise, but do not know the place to start? With so several professionals and gurus offering so a lot suggestions all through the Web, it can be very confusing when attempting to determine the way to make income from on-line business, and the way to set up an ongoing income stream that can present for you and your family members for years to come in the future.

Why make income from on the internet enterprise?

The query arises why it’s finest to pick to make money from online enterprise is supposed to various businesses. The main point to make is that any enterprise activity you conduct on the web typically requires a smaller outlay of money at very first, generating the beginning of an on-line business and engaging proposition. You would not have to pay out hundreds of dollars per 30 days for things like rent, inventory or employees, since you can also make money from on-line company by your self, working inside the comfort of your person home and dealing hours that exterior of the frequent employment times.

This implies you can commence to make funds from on-line company whereas he was nonetheless operating in your present employment, supplying you with the possible of setting up an additional income stream as opposed to an alternate earnings stream. Once your actions on the internet or yielding a large adequate quantity of income, then you probably can phase out of your day job and concentrate your whole efforts solely on attempts to make funds from online company.

Why do many folks fail to make funds from on the web enterprise?

The extremely reality is, thousands or even millions of people set out to develop a stream of earnings from the Net, but virtually all of them fail to make income from on-line organization soon after really a lot of months or years. Certain, portion of this may be place down to the arduous work concerned, and the fact that many folks are undertaking this of their after-hours time, nonetheless a lot of it can also be place down to the blatant opportunism displayed by so-known as specialists across the Net. I personally have signed with five Web advertising and marketing gurus, and up to now have been dissatisfied by all 5.

The unlucky truth about these programs is that the majority of them more than promised and beneath deliver in their particulars about how one can make cash from on-line enterprise. In my expertise, there isn’t a magic formulation that can immediately place tens of hundreds of dollars in your PayPal account! These schemes may be out there, but I’ve never knowledgeable one. In my situation, there has all the time been no substitute for onerous operate, lengthy hours and income invested to receive the tools that can will let you make income from online business.

Is it prospective to make cash from on the web organization?

The answer to that is positive, it’s doable! I do know since I have accomplished my objective of beginning to earn income from my Web actions, and my new approach is to extra this to the point the location it surpasses all other earnings streams. But I do picture, and am experiencing the reality that it is potential to make a excellent earnings online, when you decide on the tools and programs very carefully and don’t throw hundreds of dollars at meaningless promises!

With onerous perform, I by no means say die angle and a little quantity of money it is attainable to create a long term for your self and your loved ones from the World wide web. It is doable to make income from on-line organization.

Locate A lot more On the internet Company Systems Articles

www.TrafficVaultSecrets.com how to produce leads online How to create Leads on the internet with utilizing attraction Marketing Strategies is powerful. I myself have generated thousands of consistent free leads into my funnel by simply telling my story and letting folks relate to me and want to do Company with me based on the reality that I am now an individual they, KNOW, LIKE & TRUST. If you are struggling on how to create sales leads into your On the web mlm Organization it may well due to the fact you have not branding your self sufficient or more than-pitching your mlm opportunity. How to generate Leads online is a extremely targeted traffic term since numerous folks just don’t realize the logistics of Branding and the Law of Attraction in b2b. When you position oneself in the eye of the storm you have to make certain that you are the individual that your prospects want to Business with that is the Secret of Lead Generation. So if you want to know how to create network marketing leads by just telling your story take notes from this video i myself have used multiple subliminal messages in it. To Make Funds Online has been the simplest factor I have ever carried out and it is just simply because I understood how to effectively market place get leads on the internet and convert them all from the energy of one particular five minute video over and over once again. Systems function so contact me direct for a lot more help.

How to Avoid ebay Fraud with the payment technique

Countless men and women have been scammed and
defrauded on ebay. Ebay is a fun location to bid on
items and to sell items ‘ but you ought to know how to
recognize a fraud, and how to avoid them, or
you rapidly join the ranks of these who have lost
their money to ebay frauds. Of course, if you are
scammed, there are some actions you can take the
right the circumstance ‘ but in many situations, the
scammer does indeed get away! The best alternative is
to stay away from becoming scammed.

You can simply stay away from numerous frauds with the payment
strategy that you use ‘ no matter whether you are a buyer or a
seller. ebay owns Paypal, and in most circumstances,
Paypal is the payment strategy you should use. Initial,
as a buyer, if you are scammed or less than
satisfied with the item when it arrives, you can
dispute the charge easily, and demand a refund. The
seller need to reply and show proof that the item was
shipped, and that it arrived in the situation that you
expected, or Paypal will return your funds to your
account.

As a seller, you can protect your self by only
accepting Paypal. This will get rid of the odds of
receiving a poor check or getting the buyer dispute a
credit card charge. Instead, they should dispute the
charge via paypal, and you of course will be capable
to prove that you shipped the product. You cannot,
even so, prove that the product arrived in the
problem that was expected. In this case, you should
demand that the product be returned to you ahead of the
refund is issued.

An additional typical fraud that buyers use is the
bidding fraud. This kind of fraud is run either with
two separate ebay accounts ‘ with 1 particular person in
control of each of them, or with two close friends with
separate ebay accounts. A extremely tiny bid is placed
on your item, utilizing one account. This is followed by
a quite high bid, from the other ebay account. Proper
ahead of the bidding ends, the high bid is cancelled or
withdrawn, leaving the low bid as the winning bid.
This bid can only be avoided by setting a reserve value
‘ the lowest bid that can be placed is the exact same as the
reserve price tag that you set.

If you are an ebay seller, you can further protect
your auctions by placing a discover on your auction
page, declaring that you have the proper to back out
of the sale if you suspect possible fraud. As each a
buyer and a seller, also beware of spoofed emails.
These emails seem to be from ebay. The email
may claim that you need to verify your information,
and ask you to login to your ebay account, employing
the link offered. If you comply with that link, the site looks
exactly like ebay, but it is really a fraud to get
your ebay login particulars, as well as your credit card
details! Ebay will never ever ask you to do this. If you
suspect a spoofed email, report it to ebay
right away!

Don’t let scammers ruin your ebay fun! Just use
good widespread sense, and a affordable amount of
caution, and every little thing should run smoothly. Report
suspicious activity to ebay, and if a deal doesn’t really feel
right, basically back away from it and move on to the
subsequent auction.

Did you discover this write-up beneficial?  For more beneficial ideas and   hints, points to ponder and keep in mind, methods, and insights pertaining to Web Organization, do please browse for a lot more information at our internet sites.
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Big Meadow, Skyline Drive


Image by D.Clow – Maryland
Friday
Entry One

Flew out of work, the fleet flight of Friday before a holiday weekend. Everyone cracks a smile upon stepping out of the concrete and glass coffin of the corporate work week. The motorcycle is quickly gassed and loaded, I leave Washington DC at three-thirty, vowing not to check the time for the rest of the adventure. Adventure, the American adventure of the open road is what I seek. The road, my cameras, and escape.

Right turn off of 15th St. NW and I’m motoring past the Washington Monument and the White House. Harleys and clones are already lining the Mall for the annual Memorial remembrance that is Rolling Thunder. I’m soon over the bridge and on I-66 west. I plan on avoiding major highways when at all possible. Preferring scenic byways to drab highways. 66 is a necessary evil to flee the DC metro area as quickly as possible. At the start, 66 is a good quick run, for awhile anyway. Loads of Rolling Thunder riders are heading in 66 eastbound.

I keep the ubiquitous two fingers down to the side salute to fellow bikers out for extended stretches of time. In my experience, HD guys return the acknowledgement about 30-40% of the time. No big deal, some animosity exist though between different bike cultures. Motor-ism two-wheel stereotypes. However with the Rolling Thunder guys there is a noticeable increase in response, perhaps due to no longer just one biker acknowledging another, but a patriotic sharing of support and remembrance for those left behind, POW-MIA.

Traffic worsens further out 66 and I come up on a full HD dresser. Screaming Eagle back patch worked in with POW-MIA covers his vest and is topped by a “Run for the Wall” patch. I keep back a pace and we adopt the natural offset positioning of multiple riders.

After some 66 backup, stop-and-go, we strike up a staccato conversation in the pauses of the traffic flow. Where you been, where you going, see the rain coming? I tell him I’m headed out to the mountains, Skyline Drive and West Virginia. He says he’s just in from there recently, was in DC for Rolling Thunder for the day and will be coming back in on Sunday again. His license plate is obscured by luggage, so I’m unsure of his port of origin.

Later on we part ways and my thoughts turn. Of my parents friends only my step-dad was drafted for Vietnam. Luckily, for us, he only went as far as Ft. Hood, TX, and came back with some good stories about army life and venturing into Mexico (at least the ones he’s shared with me). I think about all the life he’s lived since then, all his experiences and joys. Thinking about what all those who didn’t return gave up, lost, when they didn’t come home. The loss felt by those who loved them, families that have a name on the Wall.

Rain is sprinkling before Manassas. Enough to cool you off but not enough to get you worried yet, at least for a bit. Whooooo. Then come the big drops. I head off the ramp to gear up with the rain paraphernalia under the gas station pavilion. Finally get it all on and get strapped back up and out pops the sun and the rain stops. Too funny. Now I have wet clothes on under the raingear. Rain gear now keeping the wind out that would dry me. I motor on as more rain is promised on the horizon.

This brings up a point about rain. People always ask, “What do you do when it rains and your on the motorcycle”. I reply simply, “I get wet”. Duh. Rain riding has never bothered me. On the straight highways it’s no big deal. Just give more cushion to the cars in front of you. Drive like grandma on the exit ramps.

My turning point is finally reached. Off of 66 west and onto 647, Crest Hill Rd. at The Plains, VA. Crest Hill Road is my first slice of motorcycle heaven to be had this weekend. I’m delighted to find that the squiggly line I traced out on the map when planning this trip has translated so well in reality. The road is still wet from the passing rain clouds, and I give a small rabbit and then a chipmunk a near death experience. My first of many animal crossings this weekend. The road is fantastic. A mixture of hilltop road and tree lined canopies that create forest tunnels. Speed limit is 45mph, 55-60 feels comfortable on most parts. Keeping an eye out for a hilltop barn to photograph that I’ve seen in my minds eye, lit by the sun breaking through the clouds and backed by the mountain vista. No luck on any of the barns actual placement to fit the mental picture I have framed.

Crest Hill Road and Fodderstack Rd is a long stretch. I take shots of a church and other buildings along Zachary Taylor Highway. Fodderstack gives more of the same as Crest Hill, just a narrower road. The asphalt is of my favorite variety, freshly laid. Washington, VA is a tiny town of historic bed and breakfasts. Local wineries appear to be an attraction here too. Right after Washington the rain returns while I’m in route to Sperryville. Then it really starts to come down, a full on summer thunderstorm. Visibility is down. Road and parking lots soon resemble rivers. Rain drops of the monster variety explode on the pavement, and you know it hurts when they hit you.

I quick soaking circuit of Sperryville confirms there are no local hotels. I duck into a barn shaped restaurant to wait it out. My drenched gear takes on bar stool and I occupy another. There’s a few flying pigs about. The bartender get me a hefeweizen, and recommends the angus burger. Locally raised and grass fed, we exchange jokes about my passing the burgers relatives on the way in.

Don’t freak about the beer. I have a one only rule when riding. It was followed by a meal (best burger of the weekend!), several coffees, and this bar top journal entry.

Somewhere along Crest Hill road I decided to keep the cell off for the weekend. In addition no tv, newspapers, internet, or e-mail sound like a good idea. Of course I now am studiously avoid eye contact with the two beautiful plasma’s above the bar.

Entry Two

Hazel River Inn, Culpepper, VA, has the coolest street side seating in town.

The downpour let up at the Shady Farms bar in Sperryville and due to the deficiency in local lodging I quiz the bartender for options. Over the other side of the mountain, the opposite side of Skyline Dr via 211 is Luray with lots of motels, but I want to save the mountain for the morning. The waitress suggest Culpepper, there being a Holiday Inn etc.

Stepping outside the sun has broke through the clouds again. Enough for some shots of Shady Farms Restaurant and a bridge. Heading down 522, the Sperryville Pike, I keep an eye out for photo ops to catch the next morning as I’ll be rerouting back through. Following the mantra of Dale Borgeson about tour riding in the US, I aim to avoid large chain establishments, whether they are restaurants or hotels, and explore the mom-and-pop local variety businesses. I have a dive-ish roadside motel in mind, Culpepper comes through with the Sleepy Hollow Hotel.

Before check in I ride through downtown historic Culpepper. It’s a cool place. The Shady Farm bartender had recommended the Culpepper Thai restaurant. I see it but don’t visit, still full from the meal earlier. Cameron Street Coffee looks like a great place, located in an old warehouse. Unfortunately their closed for the night.

Shower and changed, room 102 at the Sleepy Hollow Hotel. I hop back on the bike, refreshed and dry and ride through the warm night air back downtown. The coffee at the Hazel River Inn comes with a sweet fudge confection on the side. The peach and blackberry cobbler with vanilla sauce is divine.

The reconfigured plan for this getaway is to shed. Shed worries about the job, career, housing, and relationships. My motorcycle is therapeutic. It’s 600cc’s of Zoloft on two wheels. The road lifts my spirits. This wasn’t supposed to be a solo run, and there are stretches of road where I feel the emptiness behind me.

The cobbler is finished and I can hear the sound of a band doing their sound check. The banging of the drum requires investigation.

Entry Three

I found Brown Bag Special in the cellar pub of the same restaurant I was in. On my way to the door the noise of the sound check floated up the stairs and directed my feet downward. Brown Bag Special opened the set, appropriately enough, with “I drink alone”. The ol’ man, Big Money, would have loved it. Drink alone started off a Big Money Blues trifecta to include “The Breeze” and “Mustang Sally”. Then they made the mistake a lot of bands make that have a great lead guitar player. They let him sing. The lead guitarist karaoke sucked his way through a Tom Petty hit. He was so off key in his singing it made you appreciate the guitar solo’s all the more for the relief they provided. Thankfully the regular singer soon resumed his duties and the night went on. More good stuff from the band.

Freebird
Folsom Prison Blues
Cheap Sun Glasses

“can’t you see, can’t you see, what that woman, what she’s done to me”

Off to bed now at the Sleepy Hollow Hotel with the ghost and shades of dead hookers and overdoses past.

150 miles today.

Saturday

Entry Four

Morning breaks on the Sleepy Hollow Hotel, a hot shower and I’m back on the bike. A quick stop downtown to shoot the Hazel Inn, then it’s back on the Sperryville Pike. More stops to capture some sights seen yesterday. Mr. & Mrs. Pump. The open mouth caricatures are an accurate representation of the current gas cost and the pumps eating your wallet.

I keep telling my daughter that her first car, college car, will be a hybrid. She thinks they are ugly. The bike isn’t so bad, averaging around 40mpg. At about 180 miles on the tripometer I start to look for a refill, although I’ve pushed it to 211 miles before.

A quick left in Sperryville on 211 and up into the mountain, Blue Ridge Mountains and Skyline Drive. Heading up the mountain I get the first bite of the twisties I’ve been craving. The fee at the gate to Skyline Drive is well worth the price. Great scenery and fantastic views. The only drawback is the 35mph speed limit that is well enforced by the park rangers.

I shoot some self-portraits at Pollock Knob overlook. They’re funny in that with all the scrambling and hurrying to be the camera timer, then trying to effect a relaxed pose. I’ve also broke out my old friend this trip, the Lubitel 166, a medium format, 120mm film, twin lens camera. I’m like Jay-Z with this camera, I have to get it in one take. There is no digital review after the click for instant gratification. As a fellow photographer it’s “Point, Push, and Pray”. I’ll be interested to see the results. Not that I’ve left digital behind. Carrying both cameras, I’m an analog/digital double threat.

After the self-portraits and some dead tree shots I’m about to pack back on the bike and leave when I meet the preacher and his wife. He offers to shoot me with my camera and I return the favor with theirs. Conversation flows and in a ‘small world’ moment it turns out that he works for same Hazel family that owns the restaurant I was at last night for his Monday thru Friday job. I get a friendly “God bless” and I’m heading south on Skyline Drive. I make several more stops and break out the cameras again at Big Meadow.

There is a gnarly dead tree in the middle of the meadow. It has burn damage at the base, either the result of some wild fire or perhaps a controlled burn done to maintain the field. I spot and shoot a few deer, they probably won’t turn out as they’re to far away for my lens on the D100. I shoot a bunch of shots of the tree with the D100 and then totally switch processes with the Lubitel. The picture setup with the Lubitel takes about a minute-and-a-half. Manual zoom, i.e., walking back and forth to get the framing I want. Light meter reading. Then dealing with the reversed optics of the look-down box camera. It is fun though, to switch it up, change the pace and the dynamics. Just one click though, hope I caught it.

It’s a long but enjoyable ride to the south end of Skyline Drive. Unless you really like slow cruising I would suggest picking which third of Skyline Drive you’d like include in your trip and leave the rest. I drop off the mountain and into Waynesboro. Finding Mad Anthony’s coffee shop for a late breakfast. I overhear that it’s around noon. The Italian Roast coffee is good, in fact, it would prove to be the best coffee of the trip.

One of the pleasures of traveling by motorcycle is that it’s an easy conversation starter. People ask you where your coming from, where you’re heading, ask about your bike, tell you’re about their bike or the one they wish they had. One of the peculiarities of these conversations is that if the person even remotely knows of anyone that has died on a motorcycle, they will be sure to share this fact along with details. These stories usually involve a deer, a car pulling out, or someone taking a corner to fast. The conversation goes something like this:

Stranger“nice bike”
You“thanks”
Stranger“my cousin Bob had a friend that hit a deer and died on his bike”

Short silence.

You“yeah, deer are dangerous, got to be careful”

I’m not exaggerating when I say I’ve held variations on this conversation many times. Luckily this isn’t the conversation I have with the owner of Mad Anthony’s. He’s a former sailboat instructor who now finds the same release and head clearing on his motorcycle that he used to get from his sailboat.

This brings to mind the same wave – don’t way dynamic that occurs between sail boaters and power boaters, very similar to the sportbike & HD crowd.

The proprietor is a coffee guru, we discuss roasting (my Italian roast was just roasted Wednesday this week). We talk about the good and the evil of Starbucks. We’re both in agreement that they over roast their regular coffee, but I think their foo foo drinks are tasty. He has in his shop both the Bodum press and the Bodum vacuum coffee pot that I got my mom for x-mas. A shameless plug here, the Bodum vacuum coffee pot makes the best home coffee ever. It’s also an entertaining crowd pleaser, no joke.

Leaving Waynesboro the plan was 340 northward to 33, then into Harrisonburg, VA (home of the Valley Mall and JMU). 340 proved to be boring so I jumped on 256, Port Republic Road, for a better ride to Harrisonburg. I don’t know if the coffee wore off or if I was just worn out. I pull over at Westover Park, pick out a spot of grass, and take a good nap in the sun.

I had my motorcycle bug handed down to me by my step-dad. My kindergarten year of school we moved right at the end of the school year. Rather than switch schools at this inopportune time my Dad stuck me on the back of his Honda and rode me to school and back again for the last month or two. Even earlier than that I have a great photo of me in 1973-4 sitting on his chopper with him. Me in a diaper and him with his long hippy hair. The wild side of the Reverend indeed.

Refreshed from my nap it’s back on 33 westbound. Heading out of the Shenandoah Valley and Rockingham County is more glorious twisty roads and the George Washington National Forest. GW is a beautiful tree canopy lined road with a river off to one side. Franklin, WV is the destination, a return to the Star Hotel.

I stayed at the Star a few years prior when they first re-opened the historic Star Hotel. The owner, Steve Miller, is a great guy, friendly and conversational. I told him I’d be back again, but it’s been a few more years than I thought. Late lunch at the Star is pesto grilled chicken on ciabatta bread with roasted red peppers. Not the type of fare one might associate with West Virginia, but people have misperceptions about everywhere. Steve promises a prime rib later at dinner tonight to die for.

So that there is no misunderstanding, in as much as the Sleepy Hollow Hotel was a dive, the Star Hotel is a dream.

Dump the gear in the room back on the bike for some roaming around. I head back to explore a river road I passed on the way in, Rock Gap. It’s a gravel affair and I follow it back a little ways. Photo some river shots. Down further there is a large cliff face with some college aged kids de-gearing after a day of climbing. I’ll try to stop back in tomorrow and shoot some climbing action, as well as some fly fishing.

I pick up a bottle of Barefoot Wine, Cabernet Sauvignon, and drop it off with Steve at the Star to keep for later. I’ll enjoy that bottle later tonight from the 3rd floor front porch. South out of town I head, into some very secondary roads. I shoot an old decrepit cabin that would be right up Bobby Sargent’s alley. I put it in the metal folder for a possible future model shoot location, along with the river spots I’ve seen.

There are a couple more stops on this little ride. Once for what appears to be a feral chicken, and then for middle of the road stare down with a young doe. She’s camera shy though and is off before I can get a shot. Sportbike probably isn’t the best conveyance for nature photography. The pavement stops and gravel begins, I motor on. Rick & I once spent a full day just about on gravel roads, crisscrossing the back country around Cumberland, MD. So I’m comfortable with the less than ideal riding surface. A few miles on the road dead ends at a pair of chicken houses (source of the feral chicken’s ancestors perhaps?) and I turn around and survey the valley I’ve just ridden through. I have to stop the bike and soak in the scene. A picturesque farm is nestled in the corner of the valley, up against the hills. I meet some inquisitive cows, along with the farmer and his wife.

It seems that when you are in WV and you pass a sign that says “snow removal ends here” that the already suspect road conditions are going to quickly deteriorate and will soon resemble somewhat more of a logging road. I motor on through some back country, no houses, no farms, just mountains, steep roadside cliffs, and wicked gravel switchback curves. The part that gives you the willies are the downhill corners where the road grade is slanted to the outside of the curve and to the drop below. Yikes!

I creep along where a four wheeler would be much more functional. Although I still hit it a bit in the straights. Pavement arrives again and I’m unsure of my exact location. I follow the chicken farmers directions and soon discover myself back in Brandywine, intersecting the same stretch of 33 I rode on my way into Franklin.

Back at the Star Hotel it’s a shower and fresh clothes before heading down for dinner. Downstairs I find the prime rib to be as good as promised.

Entry Five

How beautifully staged is this. Barefoot on the 3rd floor patio, wine to ease the back and the ache in the knee.

205 miles today, the last 30 after check in, just to explore.

Sunday

Entry Six

Out early in the morning. I find no climbers at Rock Gap, unsure of the hours they keep. Out of Franklin on 33 west, looking for another squiggly line I had seen on a map. Bland Hill Road name is a misnomer. A single lane country road winding through German Valley. I got a few shots of German Valley from the 33 overlook before turning on Bland Hill. Now I find myself in the same location I had shot from above.

The road cuts through some open pasture land and I meet some cows standing in the road after rounding one bend. They’re pleasant enough, if in no particular hurry to cross, and don’t mind posing for a shot or two before meandering on. People talk about the danger of hitting a deer, a cow would really ruin your day! Off of Bland Hill and on down into the valley. I come up on the rock formation I had seen from the overlook previously. It’s not Seneca Rocks, but a formation of the same ilk. I get some more photos, then onto German Valley Road. I’m still staying at the Star, there is no real destination today. It’s relaxing to stop as much as I like.

German Valley Road puts me back on 33 west and not long after I’m ordering breakfast at the Valley View Restaurant. Dale Borgeson warns of places that advertise home cooking, but that’s about all you see in these parts. There are a fair number of cars here and that’s usually a good since the food will be alright. Hell, even the Army could make a good breakfast. It all works out and it’s a hell of a deal, for toast, two eggs, hash browns, bacon, and coffee.

From 33 I hit 28 and turn off on Smoke Hole Road, just because it’s there and looks interesting. Boy, what a find it is. Combining the curvy one lane country road with nice wide smooth pavement (gravel free in the corners). It’s great. Smoke Hole Road turns out to run from 28 across the Seneca Rocks National Forest to 220 on the other side. Going west-to-east it starts out all curves and hills, then ends by winding along the south branch of the Potomac. There are lots of fly fishermen here enjoying the catch-and-release section of the river.

Up 220 to Petersburg, I run into some Ducati guys at the gas station. We swap riding info and I’m soon on 42 north towards Mayville. Hanging a left when I see a sign for Dolly Sods. I’m back on secondary roads and I soon pass another prophetic ‘no snow removal’ signs. It’s gravel the rest of the way up the mountain til it breaks out on top at Dolly Sod.

I’m real happy with today’s roads, as both Smoke Hole Road and Dolly Sods were unplanned ‘discovered adventures’. I do some rock scrabbling at Dolly Sod and enjoy the cliff top views. A fellow tourist snaps a shot for me an I hike out well past the distance that the casual tourist and families go. Shot some more shots of the rock formations with both the digital and film camera. Do some more self-portraits. I then sit down to relax in the sun with the cliff side breeze steadily blowing and update this journal.

Entry Seven

Well, fellow traveler, if you’ve made it this far I am duly impressed. I thank you for your perseverance. The rest of the day was spent riding without incident. Just more fantastic roads. You don’t have to be an explore on par with Lewis & Clark to find great rides in West Virginia. Just be curious in nature and unafraid to leave the beaten path. Drop off the numbered roads and take the route less traveled. Soon you’ll be in your own undiscovered country. Blah blah blah.

Out of Dolly Sod and I find myself on 32. Rough calculations put the dirt road travel around 25 miles for the day. While we are on stats, here’s today’s animal road count:

1 rooster
1 dead fox
2 cows
8 chipmunks
7 alive
1 dead
3 dead possums
1 squirrel
1 dead blob (undistinguishable)
No fearsome deer
1 dog

I guided myself today by a rather non-descript map put out by mountainhighlands.com

Leaving Dolly Sod on 32 puts me in Dry Fork and back on familiar 33 west to Elkins. I cruise around Elkins on the off chance I’ll run into a guy I know named Dallas. Now all you need to know about Dallas is the following:

I don’t know his last name
I once gave him a hair cut with dog grooming clippers
I know he works at a bike shop making choppers

You figure the odds of me finding him, near zero.

If your curious it wasn’t the first time I cut hair, albeit the first time using dog shears. In Korea I cut in the latrine for a cut or for a 6 pack. Everything was barter in the Army. We had a cook that would make you a great custom birthday cake for a case of beer or feed you food out of the back of the chow hall at 3am when you staggered in drunk from the ville for the promise of a future round to be bought. Korea stories could fill another journal.

Anyway, out of Elkins and south to Beverly. Scott, if your reading this you were on my mind as I went through town, never forgive, never forget.

So far I’ve only tried to write about the positive food experiences of the trip without throwing anyplace under the bus. C&J in Beverly however, served only barely functional burgers and the vanilla shake was of the worst chemical prefab variety. There are some things that I am stuck on, good vanilla ice cream is one. The others that I’m picky about are beer, whiskey, steak, cheese-steak, and coffee. It’s just so disappointing when something you usually enjoy turns out to be sub par.

After C&J it’s 250 east to 28, which heads back towards Seneca Rocks and Franklin. It’s a good haul through the Monongahela National Forest. A road of the scenic variety, with good twisties up the mountain and through the scenery. These type road have become quite a common occurrence here in WV. Back in Seneca Rocks and 33 east into Franklin. I never shoot Seneca Rocks, the light is never right, number one can tell you how I get about my light.

The Star’s restaurant is closed on Sunday, dagger, so I shower and head into Franklin by foot. About Franklin, WV. It’s a nice little town, quiet and sleepy. No bars other than the VFW that I could see. Everybody I’ve met and spoken too has be pleasant, friendly and conversational, both here in Franklin and elsewhere in WV. I’m sure there are a variety of characters much as anywhere, this is just my observation from the tourist level.

Following last night precedent I grab another vino from the Shell station. The Star being closed is a dilemma; I’m in need of a cork screw (having borrowed the restaurants the night before). I wander back down to the hotel, wine in hand, and past the hotel just a bit til I meet an old man sitting out front. I explain my situation, wine without access, and he says he’ll sell me a corkscrew. He goes in the house, shortly to return with the necessary implement in hand. I figure I have it for -4 or maybe rent it for a one time use for . That proves unnecessary however, he says just to take it, and keep it for any future need.

The sole booking for the hotel tonight, I’m like a wraith as I glide through the halls. On the front porch with my bottle of vino in hand. I have some cheap cigars I also picked up and there’s nothing to do but kick back and watch the sunset.

It’s been a great trip. Somewhat lonesome at times. The lack of someone to talk to surely let to the length of this journal. It was a trip to getaway, to reflect. There was no great revelation or anything, just time to get to know yourself. The road gives you time to think. I know who I am and I like being me. I know what’s missing.

I’m resolved to take more bike trips in the future. It’s definitely my preferred way to travel and vacation. Motorcycling is the way to go.

Tomorrow I have my route generally planned out, more scenic byways for a winding route home.

Miles today, 240.

Monday

Entry Seven

Just a short postscript. 20 miles east of Washington DC, on 66, the chain popped off the bike. It’s never easy.

Your Home Internet Business Ideas Need Success Tips

The way to success in your home internet business ideas goes on a very simple method. After you have a strong and serious attitude to start, you need guidance and know how, then training and repetition. These will finetune your skills, your results improve and you can by yourself set your financial targets, because now you know, what you can reach.

A statistic shows that only 5 % of those, who have started with some home internet business ideas will succeed. Why? My opinion is, that these people have just done their homework before they have started their promotions and the losers, the 95 %, have rushed to advertise their programs without knowing, what they are doing or then sat down and waited that a miracle would happen. I have collected the requirements of the success for you, my valued reader, which I now go through in this article.

1. The Team Is Your Quarantee To Success.

This is the same requirement, whether you play in a hockey team or run home internet business ideas. The people, with whom you spend most of your time, will determine your results. A bad team means simply bad results, a good team good results.

2. The Start Is The Time For Learning, Not For Promotions.

As I mentioned in the start of this article, running some business ideas is based on knowing what to do and on a big amount of repetition, which will finetune the skills and make them automated.

The most effective tools are the planning and follow up. Setting targets, making a solid plans how to reach them and a regular follow through, gives you self confidence and the useful information, how to proceed. The information, the feedback, gives you a sense of realism, because then you know why the results were as they were. This saves a lot of motivation and keeps you far from the disappointments.

3. Keep The Targets Realistic.

Stay cool! The relaxed mindset is the best success factor. Your major tool is your thoughts, mindset and the nice, relaxed mindset means success. The quality is required in all, what you do. And the quality is the same as the quality of your thoughts at that very moment, when you do something.

A newbie has to admit that to learn a new profession,is not a hobby, but a serious new profession. On the top of the learning process, the brand building, to get awareness and image, takes several months. So the success is not a speed race!

4. The Tracking Gives Information For The Planning.

The marketing is a know how business, where to know how is the way to do things. To be able to know, what works, a marketer has to track many details regularly. Many things will be changed and many things will be skipped finally, that is the name of the game.

5. Your Communication Builds The Brand.

It is said that the internet is an information highway, that the information is what matters. That is 100 % true, but to make the information to work for your home internet business ideas, you have to personalize it, to turn it into communications and customer relations. That is the way to an effective brand building.

A newbie just have to put himself into fire and to build the person to person level contacts with his customers and prospects. These people will buy you, when they have learnt enough about the person behind the home internet business ideas, about you.

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