Friday, July 19, 2024

Figure It Out


Figure It Out

By – Willie Grubaugh

7/10/12

W

hat is “Figure it out”? Who has it? Who does not? Why do some have it, and some can’t even get close?

A dog with figure it out lives indoors, with air conditioning in the summer, fresh water, and lots of attention. A dog without figure it out lives outside.

It is not only for the Spiritual. It does not align with one political party over another. It does not discriminate against color, or race. It simply is within some of us, and non-existent in others. It is not only available to the wealthy, or unavailable to the poor. As a matter of fact, many from poverty figure it out every day; how to eat, where it will come from, how to pay bills with not enough money. This is a shocking thought to a handful, and reality for way too many. I know firsthand. I came from poverty. I figured out I hated it. I figured out I wanted a very different, better life. I did not know exactly what it looked like, but I knew what I didn’t want it to look like forever. I figured out how to get out of poverty.

The question of “How do I do that?” is replaced with “Show me (once)”, or “Let me try”. “Get out of the way & let me do it” is a common identifier of the Figure It Out class. Mistakes are common to this class, but quitting is not.

Figure it out applies in various ways to different people. I talked with a range of people about how they defined “Figure it out”; small business owners, sales people, executives, rich, poor, the spiritual.

One example of life without “Figure it out” is a person I know in sales. He is constantly in conflict with his supervisor. It is a shame. He needs to figure out the next level of maturity. He, his income, and what he is able to provide his family is limited daily to his disrespect, next comment without forethought, &, or next ignorant action. The reality is, if he could ever figure out that next level of maturity… he would be the most dominant salesman on record. He could partner in so many ways, with so many companies and his income would be without ceiling. He just does not have figure it out. He does make a decent living. He has a respectable job. It is limited to a job, not a career because he simply does not understand respect, humility, or gratitude. That is what figure it out would mean to him. Hopefully, one day, he will figure it out.

One avenue for figure it out used by the most successful is the use of mentors. Mentors are willing to help most anyone figure it out. The nice thing about mentors is the mentor has most likely been where you want to go. The mentor has learned the hard lesson and is willing to teach the softer, smarter, easier way of doing things. This is the version of figure it out minus the knots on the head.

Watch a toddler on any given day, for a few hours. Keep their cup up an inch or so above their arms’ reach. Put their snack in a large living room chair. Observe how they keep track of their favorite toy, and are always able to get it no matter where it is, what it is in, on, or how high up the toy might be. Toddlers have figure it out. They can get up on most any couch, bed, chair, or table for the sake of whatever it is the toddler wants, or needs. And, if all else fails, the toddler quickly “Figures it out” that the grandparents will take care of the rest.

In talking with recruiter Liz Fitch, she defined “Figure It Out” simply as get it done. Liz has been in business since 1989. So I asked her about her biggest mistake along the way. Her response was, “Taking for granted those who are most critical to your success along the way; particularly your significant other.” It made me reflect on my work history and the one person who’s consistently been at my side at the end of each day; my wife Amy.

I met with Katie Vrana & Stephanie Slyter recently to get their take on figure it out. Katie & Stephanie are sisters who own & operate The Hole Thing; a gourmet donut shop. The two put the idea of a donut shop together on Katie’s back patio one afternoon over mojitos. Yes, drinks were involved. How else to you get two sisters who lived over 1000 miles apart at the time, one a fitness trainer, the other in mold removal, to partner for a gourmet donut shop? Mojitos! Both girls combined to define “Figure It Out” for me. It’s a recipe of course. After all, they do operate a gourmet donut shop, and here it is:

·         One part confidence

·         One part Google

·         One part basic common sense

·         One part learn along the way

·         One part asks questions because people generally love to tell you all they know.



I asked the girls what is the biggest, most costly mistake you made along the way? This is what they both agreed & had to say, “Not paying close enough attention to our lease agreement. There are some things we should have protected ourselves against. It’s worth hiring an attorney to review lease agreements. You should somehow research the people or company who owns the property.” Figure it out continues to be a part of their daily operations as keeping up with school in, spring break, then school out for summer, weather, & holidays verses what is the right amount of donuts to make each day. Empty cases too early are no way to successfully run a donut shop.

I had the pleasure of interviewing a soldier I’ve known for some time who asked not to have his name mentioned. He’s just that humble I guess. He defined “Figure It Out” as, “My sole purpose is to figure out how to be sure and make it home every time. My day to day? Well that is just the job. My purpose is to get back home to my family. I like to surprise my family.” So I told my son I loved him and hung up the phone.


Thursday, December 13, 2018

Beef Stock vs. Beef Broth and Stock Recipes

What is the difference between a stock and a broth?
Stock tends to be made more from bony parts, whereas broth is made more out of meat. Stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
These stock recipe was graciously shared with me by two of our chefs
3 pounds grass fed beef soup bones
3 pounds grass fed meaty rib bones
1/2 cup organic vinegar (I used organic apple cider vinegar)
4-5 quarts of alkaline water
3 ribs of organic celery with leaves, chopped
3 large organic carrots, chopped
2 large organic onions chopped
3 bay leaves
5 sprigs of fresh thyme
Salt and pepper if desired
Simmer for 12-15 hours adding water as needed
Image result for beef stock
1. Rub the bones with a neutral tasting oil (like canola) and roast the bones on a rimmed sheet tray for 20 to 30 minutes at 400-425 degrees F. This will give your stock a deep rich finish.
2. While simmering, skim off the cloudy foam of impurities from the top and discard.
3. Simmer for 12 to 24 hours. (The longer the better.) Once simmering is complete, strain the stock through a cheesecloth-lined Chinois, also known as a China Cap.
4. Make sure to cool as quickly as possible in an ice bath before placing in the refrigerator.
5. Stock can be stored in sealed jars and may be kept in the fridge for 4-5 days, or 6 months in the freezer. (Plastic freezer containers work well, but do not fill past 2/3's full as the frozen stock will expand.)

Learn more, Cowpooling ordering, cooking tips, and recipes go to www.gfarmsonline.com or call 214-244-3871
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Tuesday, December 4, 2018

G Farms 5 Steps to the Perfect Steak



You can learn more about Cowpooling, Willie Grubaugh the farmer, and G Farms at www.gfarmsonline.com or call 214-244-3871.

Amy Grubaugh referred to as "The Bride" offers realtor services to all the North Texas area. Her contact information is on the site as well under the real estate tab for farm, ranch, small acreage, new homes, and new construction as well.

Thursday, November 15, 2018

The Guide to the Philly Cheese Steak

This takes all of about 15 minutes. A good Philly is hard to beat. It should be the best mess to work through eating. I have it, step by step right here for you. This will make four Phillys. 
For this we are going to use your round steak from your order. A good fall back is your sirloin. You will need about 10 slices of provolone cheese, a yellow or white onion, a bell pepper, a garlic clove, a couple of mushrooms, and the bread of your choice. Those of you on Keto and those avoiding carbs I got you. Just leave out the bread. This is easy to stand alone and eat with a fork or over a salad for sure!
Image result for sliced onion and bell peppers
First, a tablespoon of olive oil and a tablespoon of bacon grease (if you have it) in a skillet on low to medium heat, depending on your cooktop. We want to cook this down easy, not quick or burn. Mince your garlic clove. Slice all the other vegetables into long strips. All in the skillet now with the vegetables, mushrooms, and garlic. Cover and allow this cook down into a nice caramelized state for the next few minutes. Remember to pause, come back, and stir occasionally. This is about a 10 minute process.
Image result for raw sliced steak
While that is all taking it's time to cook down, take your thawed steak and cut it into thin 2" strips and place in a large mixing bowl.
Add  the following
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper
  • 1 1/2 teaspoon of blended Italian seasoning 
Poor that over your beef and hand mix it in well. Let this stand a few minutes. Check in and stir your vegetables. Mixed your steak well again one more time before the skillet. 
Remove your vegetable mix from the skillet and set aside. Add oil as needed, another 1/2 tablespoon of each, or a tablespoon of olive oil. Turn your heat to medium. Once the oil is hot, add your steak and stir continually. Saute your steak to your desired doneness, but not overcooking it. 
Add back you vegetables. Mixing them into the beef until all is evenly hot and ready to serve. Build your sandwiches or plate and immediately cover with your provolone slices. 

To learn more about G Farms www.gfarmsonline.com or call 214-244-3871

Wednesday, October 31, 2018

G Farms and the Chefs - Cooking

Cooking your G Farms grass-fed steaks is easy. Keep it simple with these 5 steps. Allow the rich beef flavors play the lead role.



I have spent countless hours with chefs so you don't have to. These are five star, high caliber ladies and gentlemen chefs from various culinary schools and influence from French, Caribbean, to American cuisine.
Let's stop for a moment to define the over and ill-used word cuisine. Cuisine is a style or method of cooking, especially as characteristic of a particular country, region, or establishment.
Now, for the five steps to the one hundred dollar steak
  1. THE THAW - NEVER use hot water or a microwave. Any heat starts cooking the meat and making it tough. Simply set your meat out and allow it to thaw plenty of time prior to preparation and cooking.
  2. TENDERIZING - tenderizing is and should be it's own step. This should not overlap or be in conjunction with flavoring. Many flavoring techniques and oils clog up the pores of the meat. Cover all sides of your steak (or ribs after the membrane is removed) liberally with a course Kosher or sea salt. The rule of thumb is to salt the meat an hour per inch. After salting for the necessary time, rinse the salt off thoroughly. Your beef will now be much more porous and pliable. It is now set up perfectly to take on your flavor!
  3. FLAVOR - Less is more and again, allow your rich, grass-fed beef flavors to be the star of the show. Salt & Pepper are all you need. it's nice to add garlic, herbs, or shallots. Rosemary, sage, and thyme. Use of herbs in their raw, natural forms (leaves, stems, bulbs, & roots) will give you a much more five star-like experience. Powders contain high amounts of sodium and salts and will give you more chain like results.
  4. COOKING TIMES - Your G Farms Cowpooling beef is grass-fed. Grass-fed steaks and ground beef will cook fasters. Roasts and ribs will take longer. Roasts and ribs are not about internal temperatures or a designated time, but about when you can pull the bone out. Low and slow for best results with roasts and ribs. We recommend overnight or all day. Chef-Recommended Temps (outside of USDA recommendations)
      Rare           120- 130° F
      Med Rare   130 - 135° F
      Medium      135 - 145° F
      Ground beef should always be cooked to 160° F
    • RESTING - Once you are done cooking and removed the meat from the heat, let your beef rest for 5-8 minutes. This allows the natural juices to run and more importantly redistribute back into your meat. 
    Does what you cook with make a difference? Absolutely. A large cast iron skillet is the preferred cook for your steak with a light cover of olive oil and bacon grease mix. 
    Get your pan HOT! Look for the first signs of light smoke coming up from your oil. Now it is ready for your steak. Have your steak already at room temperature. You do not want your steak cooling down the oil, but to start cooking immediately, giving it that outside char and crusting of your rub. This is where adding any sprigs of rosemary, garlic, or other herbs will come into play. Simply add them to the hot oil along with your steak, basting your steak with the oil and herb mix.
    THE FLIPPING FLIP DEBATE - Flip once. Flipping your steaks, ground beef, or any other cuts only increases the internal cooking. Here is where you can run the risk of over-cooking, making your meat tough, and ruining all you have been waiting for. G Farms Cowpooling beef is grass-fed, so it is naturally leaner. Our beef doesn't have the additional fat from external factors like grains, syrups, and other food waste products added to feeds for finishing cattle. 

    CUTTING -  First, use a SHARP KNIFE. Cut your steaks across the grain. Cut in the same direction as the grain, your meat comes out tough and ropey. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. Cut & serve your steaks in strips and plated. This also will enhance the tenderizing and your bite experience.

    To book with our featured chef from the video, you can connect with Chef Johnnell here https://www.facebook.com/WorthenCatering/ 
    To learn more about G Farms Cowpooling www.gfarmsonline.com

    Sunday, October 7, 2018

    The Ultimate Chicken Mansion brought to you by G Farms

    I am partnered with Chick Chick Coop designer & builder, Mr. Hammons, to bring you the very best, safest for your flock, most interractive, family fun chicken experience. This is an exclusive relationship for our customers in North & Central Texas.
    Chick Chick Coop provides a quality chicken coop essential to your backyard chicken productivity. Our coops:


    The Master Egg-rooms - where the ladies will leave you chicken butt fruit day after day. There are 4 Master Egg-rooms on each side of your coop. These are accessible from the ladies inside the coop and to you, children, and grandchildren from the outside with ease. The door has a locking hinge so you can prop the doors up while gathering eggs.
    • Designed to protect & keep preditors OUT!
    • Built to last with galvanized steel framing
    • Easy to move with the three jack and trolly system & light weight aluminum framing
    • Easy to clean
    • Easy to enter main gate on a sliding track & rail system
    • Includes a lock for the main gate
    • Family friendly, interractive, & FUN!
    • Protects your flock of pets with framing on all sides from the ground up, hardware cloth
    CUSTOMIZING OPTIONS - choose from 


  5. "ChickenGuard" automatic timer opens & closes the night door at dusk & dawn
  6. Planter boxes   
  7. Back window & screen

  8. CHOOSE YOUR COLOR FROM OUR COLOR BOARD - 3 colors to choose from
    ** the Chick Chick Coop comes assembled. After ordering, we will contact you with your delivery details. Any fencing that needs to be removed & replaced in order to stage your Chicken Mansion is the responsibility of the property / home owner. Delivery cost is $1.20 / mile from our farm to your address. Current turn around time is 90 days from ordering.
    *** CALL FOR THE OPTION TO DIVIDE UP INTO 3 EQUAL PAYMENTS. Construction orders are placed upon receiving deposits. Therefore, deposits & partial payments are non-refundable if you cancel your order.
    Learn more at www.gfarmsonline.com or call 214-244-3871