Tag Archives: live your life out loud

Simple networking tip for the anxious or exhausted…


Alki Point Lighthouse

In the last month I’ve been promoting my new business venture. This means an increase in networking activities, making connections, and I’m doing many more expansion type talks with people who are in circles I’m unfamiliar with. Speaking with so many new communities and individuals is enjoyable and fun, however…

In the past when I’ve increased my networking (boosting the signal or shining the light if you will…) I’d find myself at home exhausted and anxious after networking events and conversations. I’d reach for food, a glass of wine, or several to soothe my frayed nerves and get back to feeling like my normal self. This energy depletion confused me so much that I was certain I was an introvert. Yeah, right!

When I took a deeper look at how I connect and build relationships, the phrase “intimate extrovert” came up in my head. So, I’m going with it.

As an intimate extrovert and intuitive – establishing and nurturing these types of connections would take a toll on my energy. Let me tell you how and why it affected me.

To me an intimate extrovert is a person who delights in connecting with people in a deep heartfelt way. Think quality versus quantity. They are spirit filled talent scouts, lit up from within and attracting people who share a call to do great things or – to connect those with wishes and dreams to the people or programs who can make them a reality.

If you identify as an intimate extrovert, here’s a simple and powerful energy conservation tip for you.

When you’re out talking with people, as they ask you questions, be aware of any subtle reactions in your body. This includes all conversations whether it be via social media, email, texts, phone calls or face to face exchanges.

Be mindful of the following as you’re shining and broadcasting your message. Ask yourself:
Is the question landing strangely for me?
Is it uncomfortable in any part of my body, mind, spirit?
If the answer is yes, even if you think you’re being too sensitive or trivial – turn it right back to them and say the following:

“Oh. Why do you ask?”

Instead of using the go to method of sorting through your beautiful data bank of a brain and selecting from the tens of thousands of possibilities on their behalf…
What would it look like if you didn’t try to figure out the answer for them?

Even if you are absolutely certain you know the why behind the ask, direct it back to them. I’ll tell you why…

This is Be-You-Tiful because it does the following:

1) It makes them accountable for the energy they are bringing to the conversation. You meet as two equals and a human to human connection.

2) Conserves brain power and avoids the mental contortions you put yourself through trying to figure out what’s behind the question. *When you find yourself in this situation is it energizing or exhausting? *

3) It’s a fantastic sorting tool and B.S. detector. Based on the response you will quickly know whether or not to continue the conversation or politely move on to a more enriching effortless connection.

4) Last but not least, YOU – my dear lighthouse, will stay grounded, strong, and peaceful. You’ll broadcast your message with a steady effortless signal and well – that’s attractive!

Mindful energy conservation and direction makes it so you continue to attract and connect powerfully and intimately with the people you’re meant to collaborate and do great things with.

This is how to keep these energy exchanges full of enrichment instead of exhaustion.

Try it and let me know how it works for you.

Warmly, Linda

A Mother’s Day message from my parents, and why it was strange….

As mom and dad spoke, I listened with great interest and intensity to what they were saying – hanging on each word. Ordinarily this would not be something I’d write about. But since the message arrived in an unusual way, and not through conventional channels of phone, email or text I knew I’d better tell you folks about it. Let me be clear, both my mom and dad are deceased. So, this was a first for me, being a two for one divine communication download on Mother’s Day 2013.

No, I’m not crazy. Perfectly sane in fact and very intuitive.

Before I go into it more, let me give you some context.

Family is really important to me. Like really truly a soul feeding and nourishing non negotiable requirement for my body. Luckily through the specific connections I’ve built, I’m rich in chosen family in this lifetime. This is exactly why I never felt the pull to have children of my own and instead was always fulfilled when I’d babysit the neighborhood kids. I was and am the type of sitter who’d be right there down on the floor in the blanket fort with the rest, because I’m a big kid myself.

Even now I’m a passionate inspiring person when connecting with chosen family and yet, I can’t and don’t wish to – do everything. We all to get to and absolutely need to shine bright in our own way. Sometimes in the background, and sometimes center stage.

For me there’s no greater satisfaction than recognizing where people shine – and then to reveal that grace and power to them so they can fully step into whatever they are meant to do. Witnessing that moment of realization (lit up!!) makes me want to break out into song. And I do, every time.

In fact, I know people are born able to fascinate others already straight out of the womb, but are simply unaware of how they do this. It’s not hard to find our way back to that, as it’s right under our nose. We do this naturally when we are kids, our personalities shine through whether it’s dancing, singing, writing, or creating a symphony of a beautiful database if those things are what bring you pleasure and joy. You don’t realize it because it’s the air you breathe and the water you swim in. You say to yourself, “No big deal, doesn’t everyone do that?” No honey, they don’t!

If you’ll stay with me for just a little bit more, I promise to get back to my story. But right now there’s one more thing I need to let you know. (This will come in handy later when we decide to collaborate together) When I cross paths with someone I consider them chosen family whether they are in my life for the span of a sentence or many decades. And when our time together is done, our soul contract fulfilled, I can’t think of a more joyful moment than seeing them grow off on their own. Yes, I said ‘grow’.

So, as I read (so many professions of love) and saw these amazing images (the HATS, the cakes, the family gatherings) on my social media feed I simultaneously felt the bittersweet double sided knife of gratitude and grief at seeing all the family pictures scrolling through. Oh, how I missed them and sharp tears filled my eyes and I had a huge painful lump in my throat. It was intense, and I wanted to walk away from the screen. But I stayed because in that moment I didn’t need to look away, I knew enough to trust my process and was certain I needed to see this — although it was beyond uncomfortable to do so. So I just did it and kept on looking. Then it all began to make sense.

In the weeks leading up to Mother’s Day, I’d been hearing a call that began as a subtle feeling in the deepest core of me. Then other senses came on line and my mind urged me to remember how long it had been since she died. You see my Mom passed away in 2006, and my father ten years earlier in 1996. If they were needing to tell me something, I wanted to find out what that was. I wanted the connectivity reestablished.

This is what led me to a request a Mother’s Day spiritual reading from a trusted earthbound angel named Abigail. As our phone session began, the words flowed out effortlessly, and I knew to let go because I was simply a conduit and beacon for the message. The response was immediate with both parents coming through clearly, vividly with all five senses included in the experience.

I won’t go into too much detail on the reading because you’re a busy person and have communities to create and customers to contact. Suffice it to say I got reconnected with my family and my new business venture focusing on connectivity (funny how that works…) and energy is right on track.

I’m compelled to tell you (Mom & Dad insist) that I’m your connectivity resource and am here to speak with you about options to connect and amplify your church (regardless of denomination or focus), your business, or your passion driven cause in a financially efficient way to accelerate whatever you need or dream to do.

If your scenario needs a communication lighthouse or beacon, let’s do that. I provide a rich and juicy gateway to support and amplify your cause. And we’ll have a lot of fun along the way, I promise.

If you’re intrigued by what I’m saying, I invite you to leave a comment or contact me now at eaves.linda@gmail.com. I can’t wait to meet you or take our connection to the next level.

With complete love and integrity,

Linda “Your Connectivity Fairy”

Fairy Godmother

Warm, Tempting and Delicious Cornbread

On cold winter days I like to bake up a storm and have the heat from the oven take the chill off the house.  I love to warm up with a great beef stew, bacon and potato soup, chili or a seafood chowder and my favorite companion to those bone warming creations is cornbread.

I have also found that it is a great accompaniment to a stellar salad.  Large chunks of cornbread underneath the soft green leaves creates a delicious flavor when it is mixed with all of the vegetables and your favorite dressing.

If you have a favorite recipe that you use, I would love to add it here.  Email me at KarieEngels@hotmail.com

This first recipe is a bit different from the trad Cornbread and just as tasty.

Sour Cream Cornbread

Sour Cream Cornbread

Sour Cream Cornbread 


  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 c. sour cream
  • 2 egg yolks
  • 1 1/4 c. flour
  • 3/4 c. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c milk
  • 2 egg whites, stiffly beaten
  1. Heat oven to 375 degrees. Grease 8 inch square pan. Beat together the butter and sugar until light and fluffy; blend in sour cream, egg yolks and vanilla.
  2. Combine remaining ingredients except egg whites. Add to butter mixture, mixing well. FOLD IN egg whites. Spread batter into pan. Bake 25 to 30 minutes. Cool about 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.

Here is the very basic recipe from BHG that I have used for quite some time, using buttermilk in the place of milk.  I have really enjoyed trying out various recipes and love the fact that I can mix it up a bit depending on what’s for dinner.

Photograph:  BHG

Photograph: BHG

Basic Corn Bread ~ BHG

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 – 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1/4 cup cooking oil or melted butter
  • Honey ~ optional for some, a must for me.
  1. Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9×1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
  3. Meanwhile, in a small bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.  recipe here

Southern Living had such a great recipe that involves cornbread as a crust or topping and I simply could not resist sharing.

Photograph:  Southern Living

Photograph: Southern Living

Ham and Greens Pot Pie with Cornbread Crust

  • 4 cups chopped cooked ham
  • 2 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (16-ounce) package frozen seasoning blend
  • 1 (16-ounce) package frozen chopped collard greens
  • 1 (16-ounce) can black-eyed peas, rinsed and drained
  • 1/2 teaspoon dried crushed red pepper
  • Cornbread Crust Batter
  1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
  2. Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
  3. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.

You can find the link here to SouthernLiving.com’s recipe

Seared Scallop Salad and Chocolate Cake

Over the holidays the rich foods and decadent dessert tables are difficult to resist and by the time January rolls around, New Year Resolutions often include fad diets and self-promises to hit the gym.  Those pesky few pounds that were added during the cocktail party season simply need to come off.

VeggiesWhile I am certainly on board with shedding extra weight, eating healthy doesn’t necessarily mean that you have to try and subsist on fruits and vegetables.  Eating lighter, doesn’t mean you stop eating altogether, it simply means make smarter choices and cut down on your portions.

I have found that the “give and take” method works for me, I generally walk along the following guidelines;  If a larger breakfast that includes bacon and eggs or breads such as cinnamon rolls were on the table, then lunch and dinner will be as low fat as possible.   If  plans have been made to dine out with friends for the evening, a very light breakfast, smoothie or yogurt is on the docket, and then perhaps salad with fat free dressing or something comparable, for lunch.

When it comes to food I confess I have several weaknesses, baking is not only a hobby of mine, but a deep rooted obsession.  While baked goods are available here in my home for the fam,  I do not indulge in breads and desserts every day.  If I have a craving for chocolate cake or that piece of amazing ricotta cheesecake, I will lighten up my dinner portions so that an “extra” item can be eaten without a shred of guilt.  When I have that day of sheer indulgence, and I do, I watch my menu items for the next couple of days to ensure that does not become habit.

VeggiesEating in moderation is step one, step two is getting physical. Hitting the gym is always my ultimate goal, however with three children and a busy schedule it isn’t always feasible.  I am fortunate, I have a treadmill right off the kitchen and a minimum of 30 minutes per day on that torture device is required.  If that is not an option for you a brisk walk in the outdoor air is a great idea.

If you are looking for recipes that a bit lighter on the bod, Cooking Light Magazine is a great publication.  As you browse their recipes, take note of changes you might make in each one to enhance flavors or perhaps even to cut the fat and / or calorie level further. Give it a tweak and a twist and make that recipe yours.  You will find with time as you browse other recipes that are not on their site, you will find ways to substitute ingredients to reduce your waistline without sacrificing flavor.  Moderating what goes inside of you will ensure that on those days that indulgence is a must, you will enjoy it, guilt free.

Photo:  Cooking Light Magazine

Photo: Cooking Light Magazine

Seared Scallop Salad ~ Cooking Light Magazine

This is a great idea for lunch.  Not only is it beautiful, but full of flavor.  The time involved is minimal and the shopping list is a breeze; ground fresh ginger, minced garlic, olive oil, salt, black pepper, sea scallops, salad greens, cherry tomatoes, shredded  carrot, cucumber, red onion and red wine vinaigrette.

This delectable salad and a glass of Chablis is on the lunch menu.  Since it is fairly light, more than likely a bit of venison and potatoes will be on the table for dinner and dessert will call for a piece of chocolate cake.

Small Bites & Dazzling Cocktails to bring in the New Year

The whirl wind holiday cocktail season is coming to a close and bringing in the New Year with tasty bites and stellar spirits is the perfect way to send 2012 on it’s way and welcome 2013.

Having great cuisine and cocktails for guests is always top priority, but as the last blast of the year and the first of the New Year, I really want to spend my time enjoying the company in my home.  So having bottles of bubbly, a few bottles of wine and premixed cocktails is a must so that I am not “behind the bar” all night.

I feel the same about the appetizers.  I don’t mind spending two days in the kitchen prior to the event to make sure I can enjoy mingling with my guests.  I haven’t nailed down my menu yet, however here are a few that are on the wish list.

Photo Credit: James Oseland for Saveur.com

Photo Credit: James Oseland for Saveur.com

This first appetizer is simple in both ingredients and preparation, yet full of flavor.  Guests will enjoy the creamy blue cheese spread and this recipe makes 32 gorgeous canapes.  Roquefort and Walnut Canapés ~ Saveur.com  The shopping list;  16  1⁄4″-thick white bread slices,  preferably Pepperidge Farm, Very Thin Sliced Bread, unsalted butter, softened cream cheese, brandy, dried mustard powder,  crumbled blue cheese, preferably Roquefort, Kosher salt, flat-leaf parsley leaves, walnut halves.

Photo Credit: Anna Summa for Saveur.com

Photo Credit: Anna Summa for Saveur.com

There are times when the key to a successful soiree is to enlist the assistance of a friend or two. When creating a starter that is served hot, having partners in crime is a fabulous convenience.  This next preview is a great appetizer, the recipe makes 24, however, to ensure your set up is complete and your finger foods are hot when your guests arrive, assemble your crew and deep fry in batches.  Crab Rangoons ~ Saveur.com (yes, again) Delicious ingredients for your shopping list are; Snow Crab or other crab meat, cream cheese, garlic, steak sauce, white pepper, peanut oil and wonton skins.

A cocktail or two, pre-mixed of course, to ensure you are mixing and mingling with the crowd instead of tending bar for the evening.

Photo Credit: William Abranowicz for Bon Appetit

Photo Credit: William Abranowicz for Bon Appetit

Bon Appetit’s French 75 serves 8 and will dazzle your guests.


  • 1 cup gin
  • 1/2 cup No-Cook Simple Syrup (see below)
  • 1/2 cup fresh lemon juice
  • Champagne
  • Lemon twists (for garnish)


  • To make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container. Cover and shake until sugar dissolves. Makes 3 cups.
  • Stir gin, No-Cook Simple Syrup, and fresh lemon juice with ice in a medium pitcher for 10 seconds. Strain into Champagne flutes or coupe glasses.
  • Top with chilled Champagne (Prosecco or other sparkling wine works in a pinch). Garnish with lemon twists.
Photo Credit: Johnny Miller for Martha Stewart

Photo Credit: Johnny Miller for Martha Stewart

Another fantastic idea to keep you mixing in the crowd is a cocktail-punch.  Martha Stewart has two flavorful options that I am considering this year.

Elderflower-Champagne Punch ~ Martha Stewart.  Serves 8 – 10 with a simple ingredients list; lemon juice from 8 lemons, superfine sugar, 2 bottles Champagne or other sparkling wine, cranberry juice cocktail, elderflower liqueur, such as St-Germain and lemon slices.

Photo:  Martha Stewart

Photo: Martha Stewart

Another gorgeous option is  Martha Stewarts Lemon Drop Champagne Punch.  The shopping list is simple; Lemons, Champagne, Vodka and Candied Lemon Peels.  There are several options on Martha Stewart’s site for cocktail punch, take some time and poke around.

It’s been an amazing 2012 ~ thank you all for following and reading what I post ~ it is so much more appreciated than you can possibly know. :)  Here is to a stellar 2013.   Happy New Year!!