Important and very useful - App for Iphone

http://www.summly.com/en/introduction.html

Very Interesting - Site Legal de Restaurante de Sanduiche

http://www.grahamwich.com/gw.php

Unique Cocktails at The Aviary

http://abclocal.go.com/wls/story?section=resources%2Flifestyle_community&id=8483545

Drinks mais loucos - The Aviary Kitchen Table Experience (Chicago)

Ten cocktails, paired small bites, and over 2 hours of watching The Aviary bartenders and chefs in action inside the kitchen - or as they call it, the cage. That's the Kitchen Table experience at Grant Achatz's new bar, The Aviary.

Since I wasn't able to snag a reservation at Next Restaurant on my last Chicago visit, I opted for the Aviary's $165 10-course cocktail tasting at the Kitchen Table. While the main lounge area featured plush booths and dim lighting, the kitchen table (inside what's dubbed "the cage") is a tall metal table and two stools facing the minimalist kitchen and "bar" (with perfect lighting for photographs, I may add).

Even though this was a cocktail tasting, they still wanted to start off with a sparkling wine, so Course #1 was an Alsace sparkling wine with strawberry puree, which was paired with Compressed watermelon with soju, topped with sesame seed.

I had begged my companion to come here with me even though he can't drink much alcohol. I'll drink his share, I said. But when they saw he wasn't finishing his first cocktail, he told them he doesn't really drink, and Aviary decided to do a non-alcoholic version of the tasting for him. In some cases, that just meant water instead of liquor. In others, it was an entirely different drink (that still pairs with the bite).

Course #2: Rhubarb cocktail with Peychaud ice

Instead of adding a dash of bitters, those ice spheres you see contain Peychaud bitters which release flavors as the ice melts instead of diluting.
This was paired with Cantaloupe compressed in champagne and topped with prosciutto, an elevated version of the typical prosciutto and melon.

Course #3: Pisco sour with angostura bitters (the server noted that this was invented by an American bartender; I never knew that. Wikipedia says one account of the invention was that the drink was invented in Lima, Peru by a bartender born in Salt Lake City, Utah)

Ever since I visited Peru, I had been a big fan of pisco sour and this was a good (albeit frothier) rendition.
My companion had a nonalcoholic version made with pistachio orgeat, which we both really enjoyed.
This was paired with a hot Clam Chowder bite.

Course #4 was a mixture of Ginger snow, Peychaud bitters, fresno chili, mint, and shiso. This was served with a side of vodka which you pour into your snow mixture and stir with a lemongrass stalk

As you stir the vodka in, you can smell the various aromas and watch the liquor and the snow turned into a soft slushy consistency. In the mouth they felt like smooth clumps of snow. (For my companion, he used water instead of vodka and his mixture just became more like melted ice).
This cocktail was paired with Crab Louie bites tempura which also had a bit of spiciness to match the Fresno chili in the cocktail.

Course #5: Dark and Stormy. Everything tastes better served in glass bottles hidden in paper bags.

The bite pairing for this was one of my favorites: Pork belly with thai chili, sandwiched in lettuce. The pork belly was very rich and just melts in your mouth, but your palate is refreshed by the crisp lettuce. The heat from the chili goes is heightened by the carbonation from the ginger beer.

Course #6 was their "beer cocktail": Scots pine ale (made with pine instead of hops) with Yuzu and St. Germain.

This drink led me to a bit of researching. Apparently the Scots were brewing "beer" some 5000 years ago, but at that time their region had no hops, which was first used in brewing around year 400 in Babylon. Even when the use of hops became widespread, many of the Scots stuck to making pine ales. Now, as I'm not big on hoppy beers, I of course really enjoyed this. The beer cocktail was light, sweet, and refreshing. Of course part of the sweetness is due to the yuzu and St. Germain so I'd like to try a pine ale on its own soon.

They couldn't really make a nonalcoholic version of a pine ale cocktail, so my companion got a Fruit Swizzle, which we also really enjoyed. Very refreshing and not overly sweet. I'm in Scotland, and he's on a beach in Hawaii.

These were paired with some Potato Bites, but the texture and flavor inside the crispy shell reminded me more of cheese and tofu.

The thing about watching the bartenders making all the drinks for other guests is that you end up wishing for particular ones and anticipating them. Luckily, I got one of the ones I had my eye on! Course #7 is a Rooibos cocktail, made with brewing rooibos tea, cinnamon, cardamom, saffron, vanilla, crushed almonds, mint, verbena, lavender and an orchid for good looks. All this is brewed in a vac-pot using Hendricks gin nand maraschino liqueur.

The heat under the pot makes the liquid rises to the top compartment, infusing it with all the ingredients above.

 

Remove the heat, and the liquid goes back down to the pot. It's a pretty reddish-orange color and the lovely herbal aroma was very calming. In this particular case, though, I liked the nonalcoholic version made with water and lemon. Probably because I'm a big tea drinker, I prefer the one that tasted more like tea.

The pairing: Foie gras terrine with rhubarb gelee on pumpernickel and dark choc toast. At the same time savory and sweet, richly smooth and crunchy. The pairing goes together just as dessert goes with tea.

After tea, it's coffee.
Course #8 is their version of the White Russian, made with double brewed coffee instead of kahlua and milk ice cube instead of milk or cream.

There's no artificial coffee flavoring here. The coffee and vodka mixture if light and smooth, the milk ice cube gave it a bit of creaminess and body without making it rich. Again, as the ice melts the taste changes - but not towards the bad watery kind.

This was paired with my favorite dessert of the night: liquefied brioche enclosed in chocolate.

Forget brioche french toast, get all the sweet creaminess all in one bite here.

Course #9: Root beer cocktail. And it's clear?

This was made with a "distilled root beer stock" which is actually quite an involved process - boiling down sassafras, sarsaparilla, licorice, star anise, cardamom, peppercorns, vanilla beans, black pepper, birch bark and applewood in a rotary evaporator. The alcohol and part of the sugar comes from Kirsch. Despite simple syrup being added to get the sugar level back up to "normal root beer level", this does not taste cloyingly sweet as the soda. Seems like a lot of work for a "root beer" and one that I think you appreciate more once you know what goes into it.

The nonalcoholic course: Popcorn puree and nutmeg.

I was skeptical about the popcorn puree (will it be too salty? Will it be like the Tibetan butter tea, which I so did not enjoy?). My doubts were gone after the first sip. There's a hint of salt and butter, an umistakable essence of popcorn, but the drink is sweet and creamy. Then I thought, hey, if sea salt works for caramel, why not a "popcorn shake" ?

These were paired with Cheesecakes encased in strawberry meringue, topped with freeze dried strawberry, and a piece of  balsamic gelee inside. It's that strawberry balsamic dish, only in an entirely new format.  Somehow, this little bite really brings out the "root beer" flavors of the cocktail.

Course #10, the final dessert: "Cold chocolate" made with pureed vanilla ice cream, hot chocolate, foam smoked cigar tobacco, and JTS Brown bourbon.

Thicker than most shakes (we needed a metal spoon to drink/eat this, the straw just wouldn't do it), it's really the cigar smoke foam that distinguishes this drink from anything else out there. "Adult milk shakes" made with just alcohol? That's child's play. Bourbon needs some CIGAR.

Most people would ask me, was it worth $160 per person (now $165)? Whether or not the drinks and small bites were worth $160 is debatable. The drinks are good and with all the food pairing, that's less than $16 per drink which isn't too bad. On the other hand, most people wouldn't drink ten cocktails in a row or spend $165 on drinks. But the experience is something worthwhile, just like Alinea in my mind was not just a meal but an entire experience. So if you have the money and time to spare, just sit there, enjoy your drinks and your surroundings, peruse the food and mixology books on that tiny shelf behind the kitchen table. Just take it all in.

Mindfulness Meditation Physically Changes the Brain

Breathe in, breathe out. Mindfulness meditation can seem like a simple practice. But recent studies suggest it can physically change the brain to help practitioners deal with stress, boost memory, and increase concentration. Looks like Julia Roberts knew what she was doing!

“Gray’s” Anatomy – Analysis

Mindfulness meditation differs from other forms by promoting concentration on current, physical sensations instead of letting the mind roam free. Recent studies suggest mindfulness meditation works the brain the way a good workout regimen works the body— minus the buckets of sweat, of course. But rather than building muscle, M.R.I. scans show this form of meditation increases the brain’s gray matter in regions closely associated with memory, learning, and emotional regulation ^[1]. Studies also suggest mindfulness meditation reduces brain activity in areas responsible for anxiety, stress, and perceptions of pain ^[2]. If only we’d known about this back in Calculus class…

Mindfulness meditators’ brains have also demonstrated an enhanced ability to suppress distractions, allowing the brain to better interpret, categorize, and respond to a variety of stimuli ^[3]. After focusing on otherwise ignored actions like breathing, meditators’ brains are primed to be extra perceptive in everyday life. Definitely a useful advantage in an over-stimulating, strobe light-friendly world.

This will have to be the photo of the year when the marlin was released, and the Mako shark swam past and took it out

http://pic.twitter.com/YlzuvCH5

Solo Grappling Drills in 7 Minutes

http://www.youtube.com/watch?v=BW-E1d4z5eY&feature=youtu.be

GrapplingDrills.com - Super Solo Grappling Drills

http://www.youtube.com/watch?v=jDJVF_kkoTI&feature=youtu.be

MIchelin Star food and the art of food plating

http://www.youtube.com/watch?v=Cbn2aedc8wE&feature=related

From the Masterchef Kitchen to the 3 Michelin Star Restaurants. Brilliant food and food plating that has every right to be a holder of the Michelin Star. You be the judge.

Pressure - Ipod - Running - 10 k - Tomorrow

http://soundcloud.com/gugaholanda/summer-style-set-by-guga?utm_source=soundcloud&utm_campaign=share&utm_medium=facebook&utm_content=http%3A%2F%2Fsoundcloud.com%2Fgugaholanda%2Fsummer-style-set-by-guga

We have an expression : you are what you eat. I believe you are what you read

We have an expression : you are what you eat. I believe you are what you read. So, in that spirit, tell me what book or books I should read in 2012. Tell me what I should read and why.....thank you for the suggestions!!


Ex:


1. Charles Hill, "Grand Strategies: Literature, Statecraft, and World Order;"
2. Ian Morris, "Why the West Rules-for Now: The Patterns of History, and What They Reveal About the Future;"
3. John Hagel III, John Seely Brown, Lang Davison, "The Power of Pull: How Small Moves, Smartly Made, Can Set Big Things in Motion,"
4. Richard Florida, "The Great Reset: How New Ways of Living and Working Drive Post-Crash Prosperity,"
5. Daniel Yergin, "The Quest: Energy, Security, and the Remaking of the Modern World;"
6. Arnold Weinstein, "Morning, Noon, and Night: Finding the Meaning of Life's Stages Through Books;"
7. Matt Ridley, "The Rational Optimist: How Prosperity Evolves,"
8. Richard Rumelt, "Good Strategy Bad Strategy: The Difference and Why It Matters;"
9. Daniel Kahneman, "Thinking, Fast and Slow,"
10. P. W. Singer, "Wired for War: The Robotics Revolution and Conflict in the 21st Century,"
11. Joel Kotkin, "The Next Hundred Million: America in 2050;"
12. Charles Emmerson, "The Future History of the Arctic;"
13. Gregg Easterbrook, "Sonic Boom: Globalization at Mach Speed;"
14. Atul Gawande, "Better: A Surgeon's Notes on Performance;"
15. Nathaniel C. Fick, "One Bullet Away: The Making of a Marine Officer;"
16. Tim Harford, "Adapt: Why Success Always Starts with Failure;"
17. Plutarch, "Lives of the noble Grecians and Romans;"
18. Joseph Conrad, "The Secret Agent;"
19. Sophocles, "Antigone" and "Oedipus Tyrannus;"
20. Jonathan Fenby, "The Penguin History of Modern China: The Fall and Rise of a Great Power, 1850 - 2009."

Ape Connection’s European Summer – Greece

http://www.parkour.com/news/2011/12/ape-connections-european-summer-greece/

Hawaii Parkour Drill Series – Dip and Lift

http://www.parkour.com/news/2011/12/hawaii-parkour-drill-series-dip-and-lift/

Cara Pilota Muito ! Amazing Rally Skills

http://www.jokeroo.com/videos/extreme/amazing-rally-skill.html

Amazing Beatboxing Skills

http://www.jokeroo.com/videos/funny/awesome-beatboxing-skills.html

Pense num cara louco - Cop Doesn't Scare Base Jumper

http://www.jokeroo.com/videos/cool/cop-vs-base-jumper.html

vale a pena ver - First-Person Cliff Biking

http://www.jokeroo.com/videos/extreme/first-person-cliff-bike.html

Goodwill & Hook N Sling - Take You Higher (Official Video)

http://www.youtube.com/watch?feature=player_embedded&v=WIqFQeEMkoI

frango assado na manteiga com batatas

No último episódio da temporada de inverno do "Que Marravilha!", o músico Yamandu Costa é o auxiliar do chef Claude Troisgros e ajuda a preparar poulet rôti e pomme paillasson, um frango assado com batata gratinada de dar água na boca. Assista ao vídeo e anote a receita:


Manteiga
Ingredientes:
150g de manteiga
2 dentes de alho picado
1 colher de sopa de cada ervas picadas
Sálvia, estragão, salsa, cebolinha, tomilho, alecrim
2 colheres de urucum
Pimenta dedo-de-moça picado
Sal

Frango
Ingredientes:
1 frango caipira
1 limão siciliano cortado em 4 pedaços
3 folhas de louro
1 cabeça de alho cortada em 2 pedaços
Tomilho, louro e alecrim

Anote todas as receitas do "Que Marravilha!"

Pomme paillasson
Ingredientes:
4 batatas
150g de queijo suíço ralado
4 colheres de sopa de manteiga clarificada
Salsa picada
Sal, pimenta

Modo de preparo:
Para fazer a manteiga de urucum, coloque no processador, manteiga, alho picado, urucum, sálvia, salsa, cebolinha francesa e estragão picados. Esprema um pouco de limão siciliano, pimenta dedo-de-moça, pimenta do reino e sal. Bata tudo.

Recheie o frango com alecrim, tomilho, limão siciliano cortado em 4 pedaços e uma cabeça de alho cortada em 2, sem descascar. Recheie com manteiga de urucum, entre a carne e a pele do frango, e amarre-o com um barbante. Tempere com sal e pimenta do reino. Ponha o resto da manteiga na parte de cima do frango. Leve ao forno por 160ºC durante 1h15 / 1h30. De vez em quando, retire-o do forno e regue-o com o próprio caldo e devolva.

Corte as batatas, com casca, em tiras bem finas. Coloque as fatias em uma travessa e tempere com sal e pimenta do reino. Despeje manteiga clarificada (ponha manteiga na panela e deixe derreter com fogo baixo; use depois de um tempo). Jogue um pouco de batata em uma frigideira, coloque queijo ralado e ponha o resto das batatas fatiadas em cima e deixe tostar.

Para finalizar, ponha a batata no prato, o frango inteiro em cima e sirva com um pouco de molho do frango.

The Path Out of Hell

The path out of hell is feeding yr mind,strengthening yr body,massive action & finding a way 2 help sum1 in even greater need than yourself.

Música Show - Ipod - Running

http://www.youtube.com/watch?v=C5mfaSeZAcU&feature=iv&annotation_id=annotation_26702&src_vid=7Xv7HfYaUXA

Green Onion Ginger Sauce

Ingredients	Amount
Green onion, lightly blanched	2 bu.
Rice wine vinegar	2 Tbsp. (30 mL)
Lemon juice	1 Tbsp. (15 mL)
Shallots, minced	2 Tbsp. (30 mL)
Ginger, peeled and minced	3 Tbsp. (45 mL)
Sugar	½ tsp. (2 mL)
Salt	½ tsp. (2 mL)
Pepper, freshly cracked	¼ tsp. (1 mL)
Canola oil	1 cup (250 mL)
Sesame oil	1 tsp. (4 mL)

Method

1. In saucepan, blanch green onions in salted boiling water. Drain well and place in blender. Add vinegar, lemon juice, shallots, ginger and sugar; blend until smooth. Slowly add canola oil until ingredients are well emulsified and season with salt and pepper.

Yield: 2¾ cups (675 mL), portion size: 2 Tbsp. (30 m

Crispy Fried Tempura Cod Over Napa Cabbage Slaw with Green Onion Ginger Sauce

Ingredients	Amount
Napa Cabbage Slaw
Japanese mustard	2 Tbsp. (30 mL)
Rice wine vinegar	2 Tbsp. (30 mL)
Canola oil	¾ cup (175 mL)
Orange juice	2 Tbsp. (30 mL)
Sesame seeds, toasted	1 tsp. (5 mL)
Napa cabbage, shredded	4 cups (1 L)
Red bell pepper, thinly julienned	1 cup (250 mL)
Green onion, thinly julienned	½ cup (125 mL)
Chives, chopped	2 Tbsp. (30 mL)
Parsley leaves, minced	2 Tbsp. (30 mL)
Orange segments	½ cup (125 mL)
Salt	½ tsp. (2 mL)
Pepper	¼ tsp. (1 mL)
Tempura batter
All-purpose flour	1⅔ cups (400 mL)
Cornstarch	1½ cup (375 mL)
Water, sparkling	2 cups (500 mL)
Parsley or chives	¼ cup (60 mL)
Fish
Cod, halibut, or snapper, cut into gougenet or strips, 2 oz. each	12 ea.
Canola oil, for frying	2-4 cups (500 mL-1L)
Green Onion Ginger Sauce (recipe here)

Method

1. For the slaw: In blender, process mustard, vinegar, orange juice and toasted sesame seeds until smooth; slowly add canola oil a little at a time until well emulsified.
2. In bowl, combine cabbage, bell pepper, green onions, chives, and parsley and toss with dressing. Let coleslaw set 1 hour in refrigerator before using.
3. When ready to serve, gently fold orange segments into coleslaw and season with salt and pepper.
4. For the tempura batter: In bowl, combine flour, cornstarch, water and parsley; keep cold until ready to use.
5. In deep saucepan, heat canola oil to 350 °F (180 °C). Dip each piece of fish in batter and fry until golden and crispy, about 6 minutes. Serve with Napa Cabbage Coleslaw and Green Onion Ginger Sauce.

Yield: 6 portions, portion size: 1 fish fillet, ½ cup (125 mL) slaw

	Learn More About Canola Oil » Featured Downloads and Resources From CanolaInfo »

Download a printer-friendly copy of all the recipes

Download a PDF of this recipe

Cool App

https://yearinreview.toutapp.com/users/3/report?access_token=MQKTspLqc7VDky583MNN

The Muppets Rock Out in a Google+ Hangout

http://www.youtube.com/watch?feature=player_embedded&v=BSsJtzPng5U

Papai Noel Ninja

http://www.youtube.com/watch?feature=player_embedded&v=GMCyo166DSY#!

Música de Natal 5

http://www.youtube.com/watch?v=ODBNA-nyAYc&feature=related

Música Natal 4

http://www.youtube.com/watch?v=A_0feq3s_9I

Música Natal 3

http://www.youtube.com/watch?feature=player_embedded&v=w5cX_ncZLls#!

Música de Natal 2

http://www.youtube.com/watch?feature=player_embedded&v=h8oAU56MTS8#!

Música de Natal 1

http://www.youtube.com/watch?feature=player_embedded&v=42D7KblwqLA#!

Video completo de "Slide and Glide". Una tarde probando una ola diferente a todas; una ola de agua dulce en el parque acuático SIAM PARK de Tenerife.

http://www.youtube.com/watch?v=H7k1nRxoPcQ&feature=related

did an illegal acrobatics show 285 feet up the The Williamsburg Bridge

http://vimeo.com/32322469

Mais de 2,5 mil macacos invadem cidade na Tailândia

Lop Buri, na Tailândia, foi tomada por mais de 2,5 mil macacos. A invasão é, na verdade, tradição na cidade há 200 anos. A população local acredita que os animais são capazes de lhes trazer boa sorte e fortuna, por isso, sempre no final do ano, é oferecido um banquete ao bando, que transita livremente por praças, parques, ruas e avenidas da região.

Juliana Bacci

(Fotos: Grosby Group)

A visionary thinker, researcher and writer, Enriquez considers multiple disciplines in looking towards the future.

http://www.risd.edu/About/News/Juan_Enriquez/

Ukrainian lighting engineer stuns the audience

http://www.youtube.com/watch?feature=player_embedded&v=xf6WYxLl2DU#!

Episode 8 - Winning Voices with Tony Robbins Read

http://www.livestrong.com/winning-voices/tony-robbins/

Man turns his head 180 degrees no kidding Freaky

http://www.youtube.com/watch?feature=player_embedded&v=bHjRORiMl7E

Música Pressão 3

http://www.youtube.com/watch?v=Kh2FRFhS7QY&feature=relmfu

Watch this amazing interactive 360 wingsuit video from Visit Norway & Making View

http://www.visitnorway.com/en/Games-and-more/Wingsuit-Video/

Música Show 2 - Colocar no Ipod e amanhã 8 k pela proa

http://www.youtube.com/watch?v=Gwjr2p91Phk&feature=related

Música Show - Colocar no Ipod e amanhã 8 k pela proa

http://www.youtube.com/watch?feature=player_embedded&v=walOitj1ALs#!

Deepak Chopra on How to Eliminate Stress

http://www.hivvids.com/7970/Deepak_Chopra_on_How_to_Eliminate_Stress.html

As cinco habilidades das pessoas emocionalmente inteligentes (vídeo)

A forma como gerimos as nossas emoções e os nossos relacionamentos determina em grande medida o sucesso pessoal e profissional. Por isso é tão importante desenvolver a "Inteligência Emocional ", conceito desenvolvido e largamente difundido pelo psicólogo norte-americano Daniel Goleman , a partir da década de 90, que engloba um conjunto de habilidades pessoais e sociais que permitem conhecer, gerir e controlar emoções de nós mesmos e dos outros, a fim de utilizá-las com guia de pensamento e de ação.

Grosso modo, a inteligência emocional engloba duas inteligências (que fazem parte da teoria das inteligências múltiplas , proposta por Howard Gardner em 1983): a intrapessoal, que nos dá a possibilidade de nos conhecermos a nós próprios e de alcançar a auto-realização, e a interpessoal, que nos permite estabelecer relações sociais gratificantes e eficazes no contexto social e profissional. Quanto mais desenvolvidas essas inteligências estiverem maior a probabilidade de levarmos uma vida satisfatória e feliz.

Na prática, podemos consolidar ou potenciar a nossa inteligência emocional se formos capazes de:

1. Conhecer as nossas próprias emoções

Tomar consciência das nossas emoções e entender o que elas nos dizem a cada momento, para que possamos tomar decisões com mais segurança e confiança.

Imaginemos que nos é proposto um projeto de trabalho que deveremos realizar dentro de um mês. Entretanto, percebemos que temos crises de ansiedade como reflexo das nossas dúvidas, pois aceitar o novo projeto significa deixar de ter tempo para outros projetos que consideramos mais importantes.

2. Expressar e gerir as nossas emoções

Adequar as nossas emoções a cada situação, dominar os nossos impulsos sem nos anularmos ou reprimirmos os nossos sentimentos e converter as emoções negativas em positivas, a fim de se evitar a frustração e se alcançar o equilíbrio pessoal.

No caso do projeto, vamos falar com a pessoa que nos propôs o mesmo para expor as nossas inquietudes e dúvidas. Dessa forma, não só tornamos mais claro o caminho a seguir (por exemplo, não aceitar fazer parte do novo projeto) como também nos sentimos melhor com nós próprios, na medida em que nos libertámos de tensões desagradáveis.

3. Cultivar a nossa auto-motivação

Colocar as emoções ao serviço dos nossos objetivos e metas para que possamos atingi-los de forma produtiva e eficaz, mesmo que sejam muitos os obstáculos para lá chegar. Assim, garantimos a auto-realização e auto-superação.

Em relação ao projeto, e porque decidimos não aceitá-lo, procuramos concentrar toda a nossa atenção e energia nos outros projetos e acabamos por concluir que, no fundo, fizemos bem não participar no tal projeto.

4. Reconhecer as emoções das outras pessoas

Colocarmo-nos no lugar das outras pessoas para identificar e entender os seus desejos e sentimentos, com o objetivo de responder ou reagir adequadamente e na base do interesse mútuo. Essa capacidade, a que chamamos empatia, é a chave da comunicação e do afeto.

Na situação apresentada, a conversa com a pessoa que propôs o novo projeto permitiu-nos conhecer a sua admiração pelo nosso trabalho e até agradecer esse sentimento mas, ao mesmo tempo, obter da sua parte a compreensão e aceitação da nossa recusa.

5. Gerir relações interpessoais

Desenvolver relações interpessoais eficazes, tendo por base a assertividade, o entendimento mútuo e o sentido de cooperação. Por isso é que a competência ou incompetência social depende muito da nossa capacidade de negociar e liderar.

No caso exposto, e supondo que a pessoa voltaria a insistir com a proposta, passaria por mostrar-lhe que isso não seria bom para as duas partes, mantendo-se ou até reforçando-se a eficácia interpessoal entre as partes.

Acima de tudo, há que entender as emoções como o ponto de partida para uma estabelecer uma melhor relação com nós mesmos e com os outros. Todos podemos desenvolver a nossa inteligência emocional ao longo da vida, é tudo uma questão de prática.  

No vídeo abaixo pode ver uma pequena intervenção de Daniel Goleman sobre o poder da inteligência emocional:

Ler mais: http://aeiou.expresso.pt/as-cinco-habilidades-das-pessoas-emocionalmente-inteligentes-video=f695019#ixzz1gwDrl1hl