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HomeMy WebLinkAboutClinton News-Record, 1986-12-17, Page 21Bob Shrier glances through a copy of his recently published book "Let's Think for a Minute" which has been on sale at local bookstores since early December. The book is a compilation of Shrier's series of motivational newspaper columns and radio broadcasts. (photo by Patrick Raftis Publisher's CLINTON NEWS -RECORD, WEDNESDAY, DECEMBER 17, 1986—Page 21 new book food for thought Bob Shrier has some interesting thoughts on the subject of thinking. "The way we think is the way we live," says Shrier, local newspaper publisher, columnist and syndicated radio commentator. "People don't think in words, they think in pictures. Thinking is like a mental rehearsal for the physical behavior we are going to have. "You become what you think about," Shrier concludes. Mental attitude is an important factor in the success or failure of any endeavor, ac- cording to Shrier. That's the thrust of his new book, "Let's Think for a Minute," a compilation of his series of motivational newspaper columns and radio spots. The columns appear bi-monthly in Focus newsmagazine and the radio segments are broadcast on four stations with a total potential audience of around 2,000,000 peo- ple, including a recent breakthrough into the American market. The book came about because of re - who wantedlisteners, from Shrier's readers and tosee the messages collect d ' into a retainable format. Shrier became interested in motiva- tional philosophy, as a way of examining his own successful endeavor's. Shrier, who in partnership with his wife Jocelyn pur- chased the Goderich Signal -Star in 1962, has seen Signal -Star Publishing grow to in- clude seven weekly newspapers, Focus newsmagazine and Leisure Life tourist magazine. Since 1983, he has decreased his day-to-day involvement with the operation of the company to focus on speaking engagements, advertising and sales train- ing seminars. The things that he learned and the peo- ple he met and worked with, had a big role in getting Shrier where he wanted to be in life, he says, which played a part in for- mulating the outlook he has today. "People are the sum total of the books they've have read and the people they've met," which is part of the reason he became involved with the motivational program which led to his book. "I'm just trying to share what I've been so doggone fortunate to have learned from the people who have crossed my path." So, why does the president of a suc- cessful company take the time to share his experiences with others on the way up? Shrier says the desire to enrich others is a common denominator among upper-level managment people he has know. "I've found that the higher up you go in a company the easier the people are to talk to. They seem to have a compulsion to share their secrets. "The motivation for me, is strictly to help other people to do what they want to do, and maybe along the way keep them from going down a wrong path that I went down," he explained'. The theme of the columns included in the book is generally one of optimisim. Shrier. concentrates on "what makes the world turn, in a positive sense." The purpose of the selections, he said, is not to try and convert people to his way of thinking, merely to offer them another perspective. "All I'm doing is trying to put thoughts out there so people can chew on them," he said. "It's not my thoughts, but my inter- pretation of all the thoughts I've been ex- posed to". Often all it takes is one "seed thought," run across among all the printed and spoken words a person encounters, which can cause a dramatic turnaround in at- titude and accomplishments if it, "hits the right person at the right time, in the right space". "I try to throw some thing into the mix of the day that makes a positive statement," Shrier says. Shrier points to his own experience in overcoming the difficulties inherent in making the transition from newspaper publisher to radio personality as an exam- ple of the message he is trying to get across. He was turned down 12 times by radio stations who said he wasn't a trained broadcaster, or his material was not up to standards. However, by continually mak- ing submissions to the stations, he even- tually got them on his side. "It got to the point where, rather than telling me why I couldn't do it, they were telling me ways I could improve on what I was doing," he said. Shrier choose to self -publish the book because "to go through a publisher can take forever." Now that his book is on the stands, he is hoping it will be distributed as widely as possible. The book has been available since early December and he is "confident the first publishing will go well". While he hopes to expand the reach of his message even further in the future, the real reward for Shrier is in hearing of the progress of the people who have profited from reading or listening to his words. "That's the kick – that's the hoot – that's the payoff." Holiday recipes offer options for entertaining Pure white snow drifting to the ground,' the crackle of a fire, the songs of the carollers — fill your house with festive cheer and invite your friends to come for cocktails. Whether it's a formal or informal get-together, cranberries will add a special Christmas color to all your holiday •festivities. When planning your party menu, include a selection of hors d'oeuvre and beverages, both alcoholic and especially non-alcoholic. Cranberry Cocktail adds festive flourish to your entertaining — its tangy flavor and bright red sparkle make it the perfect ingre- dient for holiday fare. It mixes so well with fruit juices and soft drinks even your non- alcoholic drinks will be crowd pleasers. In recent years, people have become in- creasingly aware of the dangers of -drinking and driving. Police across Canada have developed drinking and driving countermeasures which are strictly enforc- ed, particularly during the holiday season. Consequently, you are sure to find several "designated drivers" at your Christmas get-together. A successful host/hostess will offer these "special" guests (as well as others) a variety of delicious, non-alcoholic beverages. • Serve your guests dazzling holiday treats such as Miniature Lamb Kebobs. The suc- culent, tangy glaze is made with Cranberry Sauce, which gives it a tantalizing flavor. These delectable edibles are sure to kindle the Christmas spirit! To accompany the kebobs, colorful and delicious beverages will complete the occa- sion. A Wassail Bowl is a traditional favorite during the holiday season. Wassail is deriv- ed from "Waes hael", the Anglo-Saxon words for "be.well." Your guests will enjoy this version: Spiced Wassail made with Cranberry Cocktail is definitely a bowl of good cheer! Cranberry Crimson Punch will also delight your guests — it combines Cranberry Cocktail, lemonade and orange juice for a refreshing fruity flavor. For more colorful food and drink recipes, write to: Ocean Spray Cranberry Recipes, P.O. Box 504, Thornhill, Ontario L3T 6J7. Miniature Lamb Kebobs 1 lb (500 g) well -trimmed boneless lamb shoulder*, cut into 1/2 -inch (1 cm) cubes / cup (175 mL) Ocean Spray Jellied Cranberry Sauce 2 tbsp (25 mL) red wine vinegar 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) crushed, dried rosemary leaves 1 clove garlic, finely chopped Cherry tomatoes Vanastra Recreation Centre Dancing: 9 pm to 1 am P.R.S. D.J.'s HOT HAM SUPPER Tickets Advance 520.00 a couple Door $25.00 a couple FOR TICKETS CALL: 482-7700 or 482-9183 • Still Looking fora Gift? Blyth Festival Vouchers Phone 523-9300 or 523-9225 and pay by credit card M ON.-FRi. 9 A.M. TO 5 P. M. OR IN PERSONAT THE BOX OFFICE OR THE SAGA, BLYTH HAPPY 41st NEW YEAR'S IVE Met at the Goderich Township i7 Hall ®WED., DEC. 314 9:00 p.m. -1:00 a.m. Music by Lite & Easy _el $ 2 5 • per couple Hot meal included FOR TICKETS CALL 524-4350 or 482-3186 also available at Mary's Sewing Centre, Clinton Sponsored by Goderich Township Recreation Board FROM BIRD and LADY D1 in a small saucepan over low heat, whisk together Cranberry Sauce, vinegar, mustard, rosemary and garlic for 5 minutes or until Cranberry Sauce is just softened. Pour into bowl. Add lamb cubes and toss to thoroughly coat with marinade. Cover and refrigerate for 6 hours or overnight, if desired. Thread 3 pieces of lamb and 1 cherry tomato onto each small wooden or metal skewer. Broil 6 inches (15 cm) from heat for 8 to 10 minutes, turning once. Brush with remaining marinade during cooking. Serve immediately. Makes approximately 24 kebobs. * Beef or chicken may be substituted for the lamb, if desired. Spiced Wassail 6 -inch (15 cm) cinnamon stick, broken in pieces 16 whole cloves 1 tsp (5 mL) whole allspice 2 oranges, sliced Whole cloves Welcome to the SEAFORTH 1 RESTAURANT OPEN I CHRISTMAS DAY FROM 8 A.M. TO P.M. RESENSAC EP'EDFOR CHRIST 527-1020 - g I Seasons Greetings g ti TO EACH AND EVERYONE gi � 1 QUEEN'S SEAFORTH Presents This Weekend SYRE Next Monday & Tuesday December 22 & 23 EQUUS FVN NEW YEAR'S EVE PARTY WITH US to continuous music by "MTV AND CONCEPT ONE!" ��ATS - PRIZES 4, NOISEMAKERS WISHING YOU ALL and Aiete? from all of us at the Queens! We support & participate in the DESIGNATED DRIVER PROGRAM Have a safe holiday have a designated driver! 1 bottle (40 oz/1.14L) Ocean Spray Cranberry Cocktail 3 cups (750 mL) apple juice 1/4 cup (50 mL) sugar 1 tsp (5 mL) aromatic bitters Tie cinnamon stick pieces, 16 whole cloves and allspice in a cheesecloth bag. Stud orange slices with whole cloves. In large. saucepan, combine Cranberry Cocktail, ap- ple juice, sugar and bitters. Add spice bag and orange slices. Heat, covered, over medium -low ,'heat for 20 minutes. Do not allow mixture to boil. Remove spice bag and orange slices. Pour into warm serving bowl. Float orange slices on top. Makes 16 (4 oz/125 mL) servings. Cranberry Crimson Punch 2 bottles (40 oz/1.14L each) Ocean Spray Cranberry Cocktail, chilled 1 can (12 oz/341 mL) frozen pink lemonade concentrate, thawed 1 can (6 oz/170 mL) frozen orange juice con- centrate, thawed "ATTENTION" All children aged 4-12 years are Invited CHRISTMAS GATHERING Sponsored by: the Vaca- tion Bible School of the Christian Reformed Church. TIME: 10:00.11:30 DATE: Tuesday, Dec. 23 PLACE: Clinton Christian School Gym 3 cups (750 mL) cold water 3 cups (750 mL) ginger ale, chilled In a large punch bowl, mix Cranberry Cocktail, lemonade concentrate, orange juice concentrate and water. Just before serving, add ginger ale. Garnish with lemon and orange slices. Makes 36 (4 oz/125 mL) servings. Use the proper extension cord • If you have an appliance with a polarized plug (one blade wider than the other ), make sure the extension cord is also polarized. If the extension cord is not polarized, the slots will be too small to accept the wider blade, says the Canadian Standards Association. Take time out from Christmas Shopping for a real treat: 15 PIECES OF DELICIOUS DIXIE LEE CHICKEN Buy a coke - keep this glass! 16 oz. COCA-COLA *it m•,ct:tams! Invites you to come to the Best Party Around! Plan now to attend our Gala NEW YEAR'S EVE DINNER DANCE Featuring the very special music of STEVENS S.C.G. UNLIMITED DISC JOCKEY You've heard the rest, now hear the best! •COUNTRY •ROCK *POLKAS 'WALTZES They'll have you dancin' in the aisles. WE HAVE A SPECIAL MENU PLANNED ... JUST FOR THIS EVENT APPETIZERS French Onion Soup or Caesar Salad ENTREES 1. Prime Rib of Beef Au Jus. Yorkshire Pudding $16.45 2. Chicken Cordon Bleu Chicken Breast stuffed with Ham & Swiss Cheese $14.95 3. Pork Tenderloin Buttered Noodles $13.95 4. 1/2 Roast Duck with Wild Rice . $14.95 5. Surf & Turf Served with Lemon and Drawn Butter $23.95 •AII Entrees include one Appetizer, Fresh Vegetable and Baked, Parisienne or Fresh Mashed Potatoes, Coffee or Tea. •Prices subject to 70/0 Tax. DINNER SERVED 6:30 - 10:30 DANCING,9 - 1 A.M. For those not wishing to stay for the New Year's Eve Dance, special seating will be made available until 9:30 p.m. so you too may enjoy our Special New Year's Dinner Menu. Join us for a great feast. No Reserva- tions required. NO ADMISSION CHARGE "RESERVATIONS A MUST" Don't be disappointed, reserve today for this special Dinner/Dance. THE CANDLELIGHT RESTAURANT & TAVERN Bayfield Rd., Goderich 524®7711