Hi all,
Well, the acquisition ended up falling through at the last minute. I assume the other agent did not land a job within the last 30 days (big surprise in this economy), so he decided to keep going.
From my personal business standpoint this is a disappointment, but not necessarily a setback. I am still a month ahead of my latest business plan and well ahead of where Nationwide needs me to be.
In anticipation of bringing on these clients, I contacted some headhunters to find another agent. Naturally, my urgency isn't so high, but I did get some good resumes and will still interview and potentially hire someone soon anyway.
From a different perspective, I've gotten to know the agent that was considering closing his doors and was bummed for him when the acquisition option was proposed to me.
I am sure most of you have heard, but wanted to give you my perspective.
Doug
Sunday, January 18, 2009
Monday, January 12, 2009
Gluhwein
3/4 Cup Water or orange juice
3/4 Cup sugar (I would use less next time!)
4 (or more) cinnamon sticks
1 Orange
10 whole cloves
1 bottle red wine
1. In a saucepan, combine the water or o.j., sugar, an cinnamon sticks. Bring to a boil, reduce heat, and simmer.
2. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peels in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
3. Pour in the wine. Heat until steaming, but don't let it boil. Remove the orange peels and cinnamon sticks. Reserve cinnamon sticks and place one in each mug.
4. Serve hot in mugs or glasses that have been preheated in warm water.
3/4 Cup sugar (I would use less next time!)
4 (or more) cinnamon sticks
1 Orange
10 whole cloves
1 bottle red wine
1. In a saucepan, combine the water or o.j., sugar, an cinnamon sticks. Bring to a boil, reduce heat, and simmer.
2. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peels in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
3. Pour in the wine. Heat until steaming, but don't let it boil. Remove the orange peels and cinnamon sticks. Reserve cinnamon sticks and place one in each mug.
4. Serve hot in mugs or glasses that have been preheated in warm water.
Sunday, January 4, 2009
Chicken, Rice and Pasta Soup
2 cartons chicken broth
5 or 6 oz. pasta (shells, penne, etc)
fresh spinach
2 C. cooked chicken, diced
1/2 red bell pepper, diced
2 cloves garlic, diced
2 C. cooked wild rice
crushed red pepper flakes
chopped baby bella mushrooms
splash of wine
salt & pepper
grated cheese for the top
In a large soup pot, bring the chicken broth to a boil. Add the pasta ane cook until al dente. Add the spinach, chicken, red pepper, garlic, and rice. Cook over high heat approx. 5 minutes. Add mushrooms salt and pepper to taste, cooking a few more minutes Serve and sprinkle with grated cheese.
5 or 6 oz. pasta (shells, penne, etc)
fresh spinach
2 C. cooked chicken, diced
1/2 red bell pepper, diced
2 cloves garlic, diced
2 C. cooked wild rice
crushed red pepper flakes
chopped baby bella mushrooms
splash of wine
salt & pepper
grated cheese for the top
In a large soup pot, bring the chicken broth to a boil. Add the pasta ane cook until al dente. Add the spinach, chicken, red pepper, garlic, and rice. Cook over high heat approx. 5 minutes. Add mushrooms salt and pepper to taste, cooking a few more minutes Serve and sprinkle with grated cheese.
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