Time to be serious. This post is thought provoking, and more than a bit depressing: I went to the mall and a little girl called me a terrorist While, you should read the whole thing, the key part is this: It didn’t matter that I was a nice person.  All that mattered was that I looked different. Yes. All that matters is the look. That’s what makes the instant first impression, and that’s what colours all our judgements. To take a...

“Life’s too short to stuff a mushroom.” - Shirley Conran I have to disagree. And yes, there’s a business Aesop at the end of all this. But for now, mushrooms. Now, I am an enthusiastic if untalented chef. Eating good food is one of life’s great pleasures, and I like to create interesting meals. Last Friday, I tried recreating something I’d eaten in Cornwall, and it was pretty successful. Here’s how it...

Procrastination. I’m REALLY good at it. I can put things off for days, weeks or years. You name it, I won’t have done it. Strangely, this doesn’t apply to professional things. I’ve yet to miss a sales letter deadline. Copy is cranked out to a pretty rigid schedule: I work on it in the mornings, when my writing brain is best, and leave the afternoon for smaller tasks. Personal things: sorting out my investments, sewing...

Just a very quick post today to point out the world’s most awesome exam question: Thank you, Tyler Cowen I can see it breaking a lot of people, but being forced to think like this is definitely no bad thing, and something the education system could do with a lot more of. Share this:FacebookTwitterGoogleLinkedIn

I’m an arrogant sod. That doesn’t mean I can’t admit I’m wrong… just that I don’t like doing it. You can relate, I’m sure. But we – and by we I mean all of us who always know best – need to remember there’s absolutely no shame in getting something wrong, realising we got something wrong and making a U-turn. This can be hard to do, because we all love to be consistent. Consistent in how...

Here’s an insight into my Sunday. Right now, I’m shelling broad beans. (Actually, I’m clearly procrastinating because shelling broad beans is boring.) These will become part of a broad bean pilau which I’ll serve with spiced grilled courgettes. It’s vegetarian; not because we are but because cooking satisfying vegetarian meals is far more of a challenge, and therefore far more interesting, than serving a slab of...