Mission Statement

Where is your organization going?  What is the plan?  How are you going to get there?  Having a clear sense of purpose is very important for an organization to function well.

A sense of focus for your team, will lead to better and more focused work output.  And frequent evaluation allows your members to look at how they are reaching their goals and increase efforts to achieve even more.

I was discussing motivating personnel to perform with some friends.  Sometimes, when there is no goal and no motivation to improve performance, people develop bad habits and lose their drive.  

But, having a clear mission statement and organizational goals can increase worker productivity and give people a direction to move toward.

Be Friends with Your Team

I have a friend who is working in a new office.  It's doing the same job, the same tasks, the same problems, and deadlines.  But, she says it feels different.  The people are more fun somehow.  They have food days where everyone works together to create a  taco bar.  When they are working on a deadline and need people to work late, they bring in food.  And after the deadline is met, her boss bought the department pizza.  

Simple acts of saying thank you and I appreciate your effort, make the place seem so much friendlier and create an environment where people are able to work together to overcome the obstacles.  Sometimes, when we forget the other person is our friend, it's a lot easier to butt heads and get frustrated when if we can work together as friends, the problems can be solved better and easier.

So, keep your connections strong and be a good friend at work this week.  These people spend more time with you than most of your friends and family.

Easy BBQ Sandwiches

Ingredients

3 pounds pork tenderloin

3 c bbq sauce

6 Hamburger buns

Directions

Put the chopped pork and the bbq sauce in a crock  pot.  Cook on low heat for 6-8 Hours.  Shred and eat!  Easy!

Recipe: Cheesecake

Looking for a good cheesecake recipe?  this one looks pretty fabulous.

INGREDIENTS

Crust

• 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers
• 2 Tbsp sugar
• Pinch salt
• 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted

Filling

• 2 pounds cream cheese (900 g), room temperature
• 1 1/3 cup granulated sugar (270 g)
• Pinch of salt
• 2 teaspoons vanilla
• 4 large eggs
• 2/3 cup sour cream (160 ml)
• 2/3 cup heavy whipping cream (160 ml)

Toppings

• 2 cups sour cream (475 ml)
• 1/3 cup powdered sugar (35 g)
• 1 teaspoon vanilla
• 12 ounces (340 g) fresh raspberries
• 1/2 cup granulated sugar (100 g)
• 1/2 cup water (120 ml)

2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.

3 Put all  the graham cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Make the filling

4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Cook the cheesecake

5 Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Cook at 325°F for 1 1/2 hours.

6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Prepare sour cream topping

8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

Prepare the raspberry sauce

9 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

Prepare the cake to serve

10 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture. Serve plain or drizzled with raspberry sauce.

http://www.simplyrecipes.com/recipes/perfect_cheesecake/