Posts Tagged ‘Flathead Beacon’

Hot Corn Queso Dip

By KATIE WORKMAN - It’s a lovely way to use up those ears of corn that seem to be exploding in the markets from July through September.... more

Between A Rock And A Hard Place

By MARK RIFFEY - Ego-free discussion is likely the sole route to business survival.... more

Roasted Broccoflower with Shiitake

By KATIE WORKMAN - Broccoflower has a slightly sweeter and less-bitter taste than either regular cauliflower or broccoli.... more

Green Beans with Tarragon Vinaigrette

By KATIE WORKMAN - This herb dressing is bright and bracing, with a lovely anise-y flavor from the tarragon.... more

What’s Your Secret?

By MARK RIFFEY - Do the thing. Even when you're horrible at it.... more

The Self-Managing Business

By MARK RIFFEY - What does it take to create a self-managing business? Is if even possible?... more

New Bay Sweet Potato Fries

By KATIE WORKMAN - What these fries lack in crispness they make up for in soulful flavor and warm color.... more

Southwestern Black Bean and Corn Salad

By KATIE WORKMAN - This is one of those salads that just saves the day over and over again.... more

Horseradish and the Pursuit of Perfect

By MARK RIFFEY - What insignificant thing brings people back again & again?... more

Salmon Corn Chowder

This recipe is loaded with nuggets of baked salmon and qualifies as a main course chowder, if you wish.... more

Israeli Couscous, Swiss Chard, Peppers

By KATIE WORKMAN - This is very nice served warm, but it’s also a great room temperature salad, perfect for a picnic or a potluck barbecue party.... more

A BLT That Showcases Dueling Dynamics

As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly.... more

What’s Your Growth Plan?

By MARK RIFFEY - Are you a doer or an operator? Your growth path depends on the answer.... more

Marbled Mirror Glaze for Cake

By DEBORAH MISIK - Although mirror glaze has been around for a long time, social media has heightened its allure by marbling it with modern color... more

Grilled Halibut

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Salmon Panzanella

By KATIE WORKMAN -This is the kind of one-bowl lunch or dinner that is pure summertime happiness.... more

Getting Started, Part Two

By MARK RIFFEY - Last week, we started talking about a young man asking for advice getting started in his handyman business.... more

Getting Started, Part One

By MARK RIFFEY - How do you get started in a handyman business? Part one of a two part series.... more

Homemade Breakfast Sausage Patties

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Spring Green Salad

By MANDA HUDAK - This dish combines springtime green vegetables with nutritious, fluffy quinoa and a bright herb vinaigrette. ... more

Unmet Needs

By MARK RIFFEY - Is there anything that we aren’t doing for you that you wish we would take care of?... more

Chicken Piri Piri

By KATIE WORKMAN - Why spatchcock a chicken? It cooks more quickly and evenly, and also allows for some nice overall browning.... more

Citrus-Marinated Salmon

By KATIE WORKMAN - The bright flavors of lemon and orange are a nice complement to the fish in this recipe.... more

Always Done It That Way?

By MARK RIFFEY - A review of systems that fails to review readiness for the next three to five years of operation isn't doing you any favors.... more

Ask Questions While The Answers Still Matter, Part 1

By MARK RIFFEY - Timely questions can save a client relationship and pay years of dividends to your business.... more

Mini Pizzas

By KATIE WORKMAN - If you want to wow your gang during an Oscar viewing party, game day, or a movie-watching or Netflix-binging session, mini pizzas are a great way to go.... more

What Would They Do To Put You Out Of Business?

By MARK RIFFEY - How would they price, market, sell, deliver, service, and communicate?... more

Impossible Pie

By MICHAELLA IRLBECK - This pie is healthier than most breakfast cereals and can be served for breakfast or for dessert.... more

Garlic Herb Bread

By DEBORAH MISIK - This versatile bread can be braided, made into rolls, used as great pizza crust, or filled with pepperoni, sauce and cheese for a meal.... more

Planning 2018 Got You Wrapped Around The Axle?

By MARK RIFFEY - How to find two hours a day of quiet time to get your 2018 planning finished.... more

Apricot Almond Coffee Cake

By SARA MOULTON - If you’re expecting overnight guests during the holiday season, you might want to stock up on the ingredients for this recipe.... more

What’s Freedom Mean To Your Business?

By MARK RIFFEY - When you ask business owners why they started their company, you frequently hear these words: Freedom and opportunity.... more

Chocolate Peppermint Cookies

By SARA MOULTON - If, like me, you’re a fan of dark chocolate peppermint bark at Christmastime, you’re going to love these cookies.... more

Winter Greens

By CHEF MANDA HUDAK - The key to memorable salad is homemade dressing. Sadly in this country we have embraced the convenience, unhealthful and overly sweetened versions of pre-made dressings.... more

Headspace, Creativity and Cartooning

By MARK RIFFEY - The blank slate is a challenge. But why?... more

Canelé

By CHEF DEBORAH MISIK - The caramelized crust paired with the soft custard center makes this a one-of-a-kind pastry.... more

I Went To The Gym Once. Didn’t Work.

By MARK RIFFEY - Going to the gym once doesn’t produce ideal results. Neither does inconsistent execution. Consistency breeds trust, unless you're consistently bad.... more

Sweet Potato and Brussels Sprouts Hash

By MELISSA D'ARABIAN - This dish is filling enough to step in for less healthy options at your holiday table, but broad enough in its appeal to be eaten year-round.... more

Fuel The Rise Of Two Pizza Teams

By MARK RIFFEY - How can Montana communities fuel the formation of two pizza teams?... more

Ten-Minute Tortilla Soup

By MELISSA D'ARABIAN - This is filling comfort food that I feel good about serving my family.... more

Using Comfortable Tools

By MARK RIFFEY - Is there a balance between complacency and thrashing from tool to tool?... more

Selling Someone Else’s Products

By MARK RIFFEY - When you consider selling someone else’s products, it’s critical to assess whether the product is germane to what you do.... more

Mongolian Beef

By KATIE WORKMAN - This dish reminds me of something you might get at an old-school Chinese restaurant. I'm earmarking it for my kids for Halloween--before the sugar-palooza.... more

The Ingredients Of Effective Criticism

By MARK RIFFEY - Today we’re going to use a common political event (and some football) to discuss the effective delivery of criticism.... more

Huckleberry Bread Pudding

By HOWARD KARP - In my favorite version of bread pudding, the bread is suspended in a rich custard and scattered with one deep purple huckleberries from our local forests.... more

Why Your Growing Company Needs To Work Slower

By MARK RIFFEY - When you work slower, you create time and space to help eliminate the bumps and potholes in your processes. “Slow is smooth” takes shape. ... more

Apple Crumble

By MELISSA D'ARABIAN - Apple crumble is an ideal way to capture the flavors and toasty aroma of rich pies and tarts a little more healthily.... more

The Premium Price Lesson Taught By Craft Beer

By MARK RIFFEY - Testing new product / service / price tiers could result in a new way of doing business.... more

Pork Schnitzel with Cucumber Salad

By KATIE WORKMAN - The tangy, quickly pickled cucumbers and onions make a great counterpoint to the lightly fried pork cutlets.... more

Is It Better To Keep A Customer, Or Replace Them?

By MARK RIFFEY - Well cared for clients tend to buy more, buy more often, & for a longer period of time.... more