Watch what you say

Last time we talked about your two most valuable assets.
Today we’ll talk about the impact our words can have.
I met Carol Riordan more than 20 years ago.
Carol was a young editor at the Capitol Times in Madison, Wisc.
I was visiting as a writing and editing coach at her newspaper.
The other day Carol dropped me a note with this postscript:
"You gave me kudos for a headline — ‘Autumn Gold’.
"I’ve never forgotten that moment! It meant the world to me."
Carol has gone on to the American Press Institute.
In her role, she teaches other editors to become their best.
I remember when I was a young editor in North Carolina.
Our managing editor was a gruff, no-nonsense kind of leader.
He would demand to know who wrote a specific headline.
I would self-consciously admit it, expecting to get bawled out.
"Good headline," he would say and stalk back to his desk.
I could go for a week on those two words of praise.
We never know how much a few words can mean to others.
At this time of year, remember those who encouraged you.
Pay it back by encouraging others to become their best.
If you’re in sales, find a way to compliment your clients.
If you’re a leader, find things to praise instead of finding fault.
Words have power to inspire, to light a fire in others.
By the way, you’re invited to our holiday drop-in.
Drop by our Lexington newspaper office Saturday 1-4 p.m.
Pick up some Christmas cheer and a copy of my latest book.
If you need directions, call me at 803-331-6695.
For more on motivation, click here.

TGIF: A South Carolina treat

My friends and family begged me not to do this.
"Furriners won’t appreciate it," they said.
"Why give away all our secrets?"
This used to be a Charleston delicacy.
Even Yankees up in North Carolina eat it now.
I may be banished from the tribe for doing this.
But here’s Shrimp & Grits in all it’s glory.
Shrimp & Grits (for 4)
1 lb large raw peeled & deveined shrimp
1 cup half & half
2 cups water
1/2 cup chicken or vegetable stock
1/4 cup butter
Salt & pepper to taste
1 cup stone-ground yellow grits
3 tbsp fresh lemon juice
4 slices bacon, browned and crisp
1 tbsp minced garlic
2 tbsp finely chopped bell pepper
Combine cream, water & stock in a large saucepan & bring just to a boil. Add butter, salt & pepper. Slowly add grits, stirring to keep grits from scorching on bottom for 10 minutes. Lower heat to warm & cook for 20 more minutes, stirring occasionally until grits have absorbed all liquid & become soft as oatmeal, moist but not dry. Remove from heat.Sprinkle peeled shrimp with lemon juice, salt& pepper. Fry bacon until brown & crisp. Pat dry with paper towels. To bacon fat in frying pan add garlic & bell pepper. Sauté 2 minutes. Add shrimp & sauté until shrimp turn pink on both sides. Spoon hot grits onto individual serving plates & top with shrimp, crumbled bacon, garlic & peppers.
Shrimpers ate this for breakfast before going to sea.
This makes a great meal anytime. Enjoy.
Next week we’ll talk about your direction in life.
Meanwhile, for a new success strategy, click here.