The Art Of Flattery – Using Flattery To Become More Attractive

Many people completely hate the word "flattery" and to even say there is an art to this makes them shudder with total disgust.

In a culture where everything is either right or wrong with very little room for the "grays" in between, I can understand why the word "flattery" rubs people the wrong way. I can also understand why many are sickened to the stomach because flattery is often associated with compromising one's values ​​and integrity.

But is flattery always a bad thing? And does flattery always have to be insincere? Does flattery make you more attractive and should you use the art of flattery on the men / women you find attractive?

Personally I find that mild flattery does often move things along more pleasantly than outright candidness. While excessive insincere praises intended to put the other person into the position of owed something to the flatterer is cheap and cheesy (and often reveals emotionally "needy" personality out for approval), a little flattery does help to quickly warm up first meetings or bridge relationship gaps.

For example starting off your conversation with a statement like "You look gorgeous" is certainly better than starting with "You forgot to put on your make-up today". By offering positive reinforcement, you are not only making the person feel good about herself but you are taking the small extra effort to actually show the person that you care about how she feels. She may come back with "I do not have my make-up on" to which you can respond with "You still look good". But when you say "I could not even tell you did not have make-up on" or "You look like you have make-up on", you've crossed over to the excess insincere praise.

In terms of bridging relationship gaps, a little flattery goes a long, long way. Say you are the "hottest" woman in your workplace or even at a party, taking the time to shake hands with the office boy or cleaner, or saying "hi" to the "geeky-looking" guy standing all by himself not only makes their day (they will be talking about it for days) but moves them away from feeling like a "nobody" in the eyes of society to "somebody" to those present (and to himself). Just by a simple gesture you show the person that you care about how they feel. Did I mention you'll be ever so "hotter!"

Having said that, I do not advocate using flattery to manipulate another's self-doubt or use their feelings of inferiority against them. Using flattery for personal gain has its own "come back to bite your ass" consequences. You can not get round using flattery to always get what you want without starting to feel empty, phony, lonely and depressed. You can never genuinely and deeply connect with others if you are manipulating their feelings.

Also keep in mind that flattery works for about 95 percent of people. Recognizing situations where flattery is appropriate is the secret of the art of flattery!

All About Beijing Duck

OK so you've climbed the Great Wall, wandered through the Forbidden City, taken photos in the Temple of Heaven, walked through the gardens of the Summer Palace and completely ignored Wangfujin street. Now it is time for you to eat Beijing's most classic dish, the Beijing Duck.

Beijing Duck is famous, has a distinguished history, an exquisite taste and is a culinary icon SO before partaking in this mouth watering dish, pause your chopsticks and first develop a well deserved appreciation of the delicacy you are about to feast on.

History

The origin of roasted duck can be traced back to Northern and Southern Dynasties period (420-589) when these hapless birds where roasted in the Jinling area where modern day Nanjing is located. The Yuan Dynasty (1206-1368) were gourmets and took the custom of roast duck with them when they packed their bags and set up house in Beijing.

The Inspector of the Imperial kitchen (what a job!) Hu Sihui listed roast duck among the imperial dishes in the "Complete Recipes for Dishes and Beverages" that he wrote in 1330. This early cookbook even included the cooking process.

Up until the Qing Dynasty (1644-1911) ducks were roasted in a conventional convection oven where the duck was hung from the oven ceiling and roasted over burning wood. Duck cooked this was said to be crisp and golden brown with tender and tasty meat. After the Qing came to power they changed the method of duck cooking to hanging the ducks over a flame in an open oven. These two traditional methods of cooking duck are the foundations of the two modern methods of cooking Beijing Duck.

Roast duck was so popular during this period that poets and schools where inspired to roast duck poetry. Personally I think the large quantities of alcohol consumed with the duck were the main inspiration for these wasted poems and bookworms.

Peking duck as it was first called b foreigners taste so good, it is credited with being instrumental in the rapprochement between China and the US in the 70's. All because Henry Kissinger and Richard Nixon kept returning to China for more duck. Just imagine how different history would be if the Havana Cigar had the same effect on US politicians!

In summary, that juicy piece of duck you are about to eat has a royal history of over 1500 years. Chew on that!

How to eat Beijing Duck

Your Beijing Duck will be served with steamed pancakes, sweet bean or plum sauce, cucumber and spring onions.

Place one pancake on the palm of your hand, dip a slice of duck meat in the sauce then place the meat on the pancake, add several pieces of cucumber and spring onion, wrap up the pancake, close your eyes and bite. Control yourself, chew slowly and savor this ancient delicacy.

How to cook

First you need to prepare the ingredients. Here is a list of all the ingredients.

Ingredients

2.0 to 2.5 kilogram of duck

8 liters of water

1 slice of ginger

1 Spring onion

50ml of honey

20ml of white vinegar

20ml of cooking sherry

25ml of corn starch dissolved in 50ml of water

Spring affairs for garnish

Directions

1. Clean duck then wipe it dry and tie a string around its neck.

2. Hang the duck in cool and ideally windy place 4 hours.

3. Fill a large wok with water then bring to boil. Add ginger, spring onion, honey, vinegar, and sherry. Bring to boil again and pour in the dissolved cornstarch. Stir constantly during this step.

4. Place the hung duck in large strainer over a larger bowl then scoop the boiling mixture over the entire duck for about 10 minutes.

5. Hang the duck up again in cool, windy place for 6 hours until it is thoroughly dry.

6. Place the duck breast side up on a greased rack in an oven preheated to 350 degrees.

7- Place a pan filled with 6 centimeters of water in bottom of oven to collect the drippings then roast 30 minutes.

8- Turn duck and roast for 30 more minutes.

9. Turn breast side up again and roast for 10 more minutes.

10. Use a sharp knife to cut off the crispy skin then immediately serve meat and skin on a warm dish

11 Eat and enjoy.

Toronto’s Real Estate Market – The Sky is Not Falling!

I am sure you are just as tired as I am about hearing how terrible the current state of the real estate market is in Toronto, but is it really that bad?

No, the sky is not falling but there is no doubt that the Toronto real estate market has been affected by the US economic slowdown and because of this consumer confidence has also been affected … and some realtors have had to look for a "real job. "

The economic downturn in the states has no doubt had an impact on our economy. We are seeing fewer transactions occurring, (4,120 resale transactions in Feb '09 compared to 6,015 in Feb '08 according to TREB). Along with a reduction in the number of transactions that have occurred, average prices have also come down in comparison to the same time last year. According to TREB, in central Toronto the average price has gone from $ 404,202 (Jan, 2008) to $ 343,632 (Jan, 2009). Homes are also sitting on the market on average longer than the same time last year but what did we really expect? Did we really think last years wacky market of multiple offers and inflated prices would survive another year?

What does this real estate market mean to a Buyer or Seller in Toronto?

This is great news for buyers! This market is a blessing for first time buyers or those wanting home ownership but just could not afford it in the past. The declining average prices and the unbelievably low interest rates are a great combination! It's a Buyers market, so Buyers take advantage of this opportunity … it's a great time to buy! For sellers this type of market means pricing right and putting in extra effort to make sure your property shows at its potential. In the peak of the market, properties could sell the day they were put up for sale, now properties sit for longer but will still sell if priced right.

As we know, the real estate market is seasonal. As the spring market approaches all ready there is more activity in the city core than in the previous month. Just last week I was apart of two multiple offer situations in North York. Generally speaking the Toronto Real estate market tends to pick up in late spring and then begins its descend in July. The Canadian Mortgage and Housing Commission is forecasting that Toronto will see its 6th or 7th best year in history. They are hiring for 75,000 sales in 2009. The next few months will be a great indicator of the state of the Toronto Real estate market. I guess we'll just have to wait and see.

My First Diet Program for Fast Weight Loss and Fat Burning to Lose Weight

My first diet program for fast weight loss and fat burning was copied from my sister. She lost a lot of weight, and I did not like the way I looked and thought I would feel better by shedding some extra fat.

Like any dieter, the only information I knew about was "calories." At the time, my sister was telling me that calories caused body fat to accumulate. Being young and naive, I set out to rid myself of calories. I stopped eating, save for an egg and one piece of toast for breakfast, nothing for lunch, and salad and chicken for dinner. I quickly lost 13 pounds.

I felt great when I could fit into clothes that were previously too snug, but became exhausted and just damn irritable and mean. The diet ceased being a diet when I broke down and obliterated myself with an unending stream of food: cookies, ice cream, cake, pizza, etc. – all in a period of six hours.

I felt so mad, discouraged, and upset after that. Instead of getting right back on the diet that was different, but still accomplishing what I wanted, I earned 15 pounds in a few weeks by eating relatively normal. Now, 2 pounds fatter than when I started my first diet, I began to strategize.

I needed a new diet – a better one. Everywhere I looked from the newspaper to magazines, to the library and book stores, I found plenty on the confusing topic of weight loss. I purchased all of it. I read everything. I reasoned I would absorb and digest every bit of info out there on dieting and become an authority!

Surely, if I read everything available relating to the subject of weight loss, I could figure out or find the best diets and disregard the bad ones. Well, in doing so, I became more confused, as I'm sure many of you are right now.