On the first point, I don’t want someone to cut me some slack or “give me a chance” just because I’m a woman. I don’t want a hand-out, I don’t want to be patronized. I want to be recognized and respected because of what I’m capable of doing and achieving. If someone wants me on their team strictly because I’m a woman, then there’s probably something amiss in that intention. So don’t patronize me, please.
I couldn't agree more with this.
He noted that at FriendFeed they found that the key to getting users to stick around and keep them using the site was that they had to connect with five friends. Unfortunately, when you’re a startup with not very many users, that’s extremely hard to do (yes, even just five). So FriendFeed implemented all types of logins and email contact lookups to try and help users find friends. The key to FriendFeed’s growth was Facebook Connect, as users were four times more likely to become engaged users if they signed up through that service, he said. In fact, if FriendFeed has continued on as an independent service, “we would have removed all those other signup buttons,” Taylor said. Yes, that includes Twitter and Google.
via techcrunch.com
I came across a great quote from Ev's keynote at SXSW. It's meant to be his big lesson to other entrepreneurs, but really it works for anyone.
Create something you want to exist in the world. Another is focus. Many people are trying to do a lot of things when they should be doing one thing. You may be wrong with whatever you’re trying out, but you’ll try other things.
A lot of the great companies are now coming from outside Silicon Valley. You don’t have to be there.
via techcrunch.com
Interesting to hear Brad's point of view on the future of email, in particular about the need to aggregate the many inboxes in our lives.
I'm usually not a fan of extreme "make it yourself" foods such as roasting your own coffee, but this Ricotta recipe looks really dead simple, and it's using ingredients that I always have at home. So this one is a must try.
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar or lemon juice
1. Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.
2. Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.
Recent Comments