Active Income vs. Passive Income

Posted on April 9, 2012 by Andrew Hillman

In this post I would like to discuss the difference between the two types of income we can work for in life.  I would also like to define what they are.  In life, regardless of what we do we are going to work hard.  What type of income would you like to work hard for?  One that you have to work hard for all of your life; or one that you can work hard to build for a certain time period of your life that will continue to pay you long after you decide to stop working?  That question is entirely up to you.

1.  What is Active Income?

Active income is described as ‘actively’ working or trading ‘time for dollars’ by punching the clock, working the 9-5, or exchanging your time for money.  You are actively working in exchange for dollars.  If you are not there, you do not get paid.

This is the way most Americans are trained and brought up; go to school, get a job, live a safe, secure future and ‘hopefully’ you can save up enough money to retire.  Either that, or you work until you die.  This is the most widely taught and accepted system in America currently still in 2012.

2.  What is Passive income?

Passive income is the type of income that can continue to ‘flow’ to you after you have built up a source that can provide it.  You will work hard to build this type of income and it is not easy; BUT, it is very achievable to do.  This is the type of income that if you work really hard for 3, 5, 7, years or maybe more can just continue to grow on it’s own and pour money into your bank account weather you are around, working, or not.

I recommend working for both types of income; especially building a passive stream of income in your ‘spare-time’ for yourself and family.  Think of it as a side-project that does not interfere with what you’re currently doing.  Nothing in life that is worth it is easy, just know that, but you control your own life and the direction you want to go.  When I learned what Passive Income was and that it existed and how I could create it, I instantly began learning more and taking Action to create it.  We all hold that choice, don’t let fear stand in the way.  Take action to create a better tomorrow and a lifestyle you want.

We’re taught in life that “Knowledge is Power”.  It’s a lie.  Knowledge is useless without Action.  Knowledge + Action is REAL power.  I hope you have found some value in this post, please COMMENT below and share with the above ‘facebook & twitter’ buttons.  Thanks!

Best Regards,

Andrew R. Hillman

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What is Rastelli Direct?

Posted on March 13, 2012 by Andrew Hillman

You may have found this article through various different methods; but regardless you are here and I welcome you.  In this article I would like to cover 3 topics:

1.) Timing

2.) What does Rastelli Direct offer

3.) Who is Your Market

Timing

Rastelli Direct is in a great place because there’s never been a better time to eat healthier, save time, gas, money, and have the ability to make money while your family is simply enjoying the finest quality foods.  People are becoming much more aware of where their food comes from, whats in it and the timing couldn’t be any better.  Also, shopping online for food isn’t the most common thing yet; but one day it will be.  Remember when sites such as Ebay, Amazon and Zappos were new and obscure?  People weren’t used to it but over time they become a normal part of life.  It will be this way with food one day as well.

Shop Online Today

What does Rastelli Direct offer?

Rastelli offers quality fine food direct to the doorstep at affordable prices.  Customers simply re-direct a portion of food money they would have spent elsewhere; either at a restaurant or possibly the grocery store.

Rastelli Direct independent business partners are positioning to reap benefits as we see three major converging industries in the marketplace:  the direct from the producer to your table fine foods business made possible by the internet and modern shipping technologies, the home based business movement; and network marketing.  This creates a synergy that can create a part time or full time income from home at your own pace.  If you are  committed, Rastelli Direct can help you build your own home based business, earn income by helping others, and experience the rewards that come with achieving success.

Who is Your Market?

There are two distinct categories of opportunity:

1. The people you introduce to the product because:

  • They’ll eat great food every day in their own home
  • They’ll save money by rediscovering the joys of eating in
  • They’ll proudly entertain, and naturally introduce others to the Rastelli Direct product

2.  Those with whom you share the opportunity because:

  • Rastelli Direct offers a complete, simple to follow system for building a business of their own
  • The Rastelli Direct compensation plan is generous.  In fact, it has 7 different ways to earn
  • This is a Huge untapped market and until recently people have not been able to economically enjoy fine foods at home
  • There is a ground floor opportunity


Market Size

The total U.S. market for beef, chicken, pork, lamb and turkey alone is over $140 Billion per year, and people continue to demonstrate the willingness to pay for better quality.  ”Value added” meats are the fastest growing segment of the market, and premium quality pre-pared foods like Rastelli Direct “Tony Lukes” brand continue to capture market share.

In summary, it is a good time to experience the Rastelli Direct product.  I personally find it to be convenient, of great quality, and simply a dynamic home based business to be a part of.  As the days turn to weeks, months and years it will be interesting to see how things continue to unfold in this new Niche market business & industry.

Best Regards,

Andrew R. Hillman

andrew.r.hillman@gmail.com

 

 

 


 

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Rastelli Direct Filet Mignon

Posted on March 3, 2012 by Andrew Hillman

Rastelli Direct Filet Mignon:

I love the filet!  Who doesn’t though…

It’s an absolute perfection; an elegant cut that has a smooth flavor and texture.  The tenderloin, or filet, is incredibly versatile and takes well to many preparation methods like sautéing with a sauce or grilling.  Though on the pricier side, there is no doubt to the worth, there’s no waste, it’s easy to prepare, cooks quickly and is revered as the most favored steak.  The Rastelli Direct Filet Mignon can be found on the menus of the finest restaurants and steakhouses around the world.   If you haven’t yet experienced the juicy, flavorful, “melt in your mouth” tenderness of our Filet Mignon, what are you waiting for?

Quick Recipe:   Mignon with Blue Cheese Crumbles and Sautéed Onions and Mushrooms:

2 – 6 or 8 oz filet mignons
4 Tbsp blue cheese crumbles
1 white onion, sliced
1 cup button mushrooms, sliced
2 cloves garlic, chopped
Salt and pepper to taste
Olive oil

Cover steaks with salt and pepper and let sit until they reach room temperature.  Preheat oven to 400 degrees.  Coat skillet generously with olive oil, heat to med-high setting.  Sear filet mignon on both sides about 2 minutes.   Turn heat down to medium, add onion, mushroom and garlic to pan, stirring regularly.  Remove steak, place on baking sheet and in heated oven.  2 minutes before the steak reaches your desired temperature top steaks with blue cheese crumbles.  Serve with onion and mushroom sauté.

Here is a look at 5 star Chef Georges Perrier of Le Bec-Fin in Philadelphia using this Rastelli Direct product.

Enjoy your meal…

Kind Regards,

Andrew R. Hillman

Rastelli Direct IBP

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Rack of Lamb

Posted on March 3, 2012 by Andrew Hillman

Garlic and Herb Rack of Lamb

(a new favorite!)

I thought there was no way it could be easy, but it is!  I never have to spend $50 for one dinner of lamb again since now I can make it just as amazingly at home for half the cost.  This is definitely the meal to cook if you’re looking to impress someone without making much of an effort.

Ingredients

1 – 24 oz rack of lamb from Rastelli Direct
3 large garlic cloves
2 tablespoons herbes de Provence
2 1/2 tablespoons olive oil
Salt and Pepper to taste
Mint Jelly

Preparation

Let rack of lamb come to room temperature.  Mince garlic.

Preheat oven to 375°F.  Arrange, fat side up, in small roasting/baking pan. Coat rack with olive oil. Spead minced garlic, herbes de Provence, salt and pepper over entire rack.  Roast until meat thermometer inserted into center of lamb registers 140°F for medium, about 40 minutes. Let lamb rest 15 minutes.

Transfer lamb to cutting board. Cut between bones into individual chops. Divide between 2 plates; serve with mint jelly and mild side dish like mashed potatoes or mushroom risotto.

Here are also two videos that can help you make it easier at home.

First, World Famous Chef Victor Orsini of Rastelli Foods Group & Rastelli Direct

Second, Chef Michael Solomonov of Zahav restaurant in Philadelphia

I hope you enjoyed our post on Lamb and a few easy ways to prepare it at home; now the last stop is to get your meal started today!

Kind Regards,

Andrew R. Hillman

 

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Information age vs. Industrial age income

Posted on February 2, 2012 by Andrew Hillman


If you like…>>>>>Please share & comment below…>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

What is the difference?

In 1991 the internet was created.  This signified an official change in time.  In 91, we transitioned from the Industrial Age to the Information Age; officially.  Most people do not realize how this affects income strategies.   With a time period change, new strategies emerge for proper income solutions.

Now is the best time to begin adapt to the information age and the strategies that are working.  You see, each time a time period transitions such as what happened in 1991, information lags about 20-30 years.  If you add 20-30 to 1991 that brings us to today.  People are just now catching on and picking up on this and wondering what the heck is going on.  Why are things so hard?

We cannot simply follow the industrial age ways of thinking anymore of go to school and get a Safe, Secure job if we want to get ahead.   That worked very well in the industrial age, but with downsizing, out sourcing and pension plans – social security in question these are no longer proving effective financial life plans.  I recommend both school and a job but there are other ways to work and earn along side of our job to assist us inside the information age.

The information age brings a new set of financial rules.  My best advice is to continue working, and begin to adapt to new ways to work, earn and save money, help to educate others, and enjoy life the best you can.

Suggestion 1:  Start a Business.  Why?  Tax advantages, earning potential, you own it, can sell it or pass it on.

Suggestion 2:  Home Business.  Why?  Growth trend market, turn key business solution, low investment and risk, most provide necessary tools to run a business and teach skills and success.  Most are platformed within the Internet; remember “information age.”

My suggestion is to continue to work full time and earn, then find a product you like, market it, help others, live a life of integrity and enjoy.

Best Regards,

Andrew R. Hillman

Let’s Connect:

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andrew.r.hillman@gmail.com

 

 

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Tips for Grilling the Perfect Steak

Posted on January 18, 2012 by Andrew Hillman

Please share this post with others (and comment below)—–>>


Tips for Grilling the Perfect Steak


1. Let your steak reach room temperature before grilling. This helps grill your steak more evenly and faster.

2. Season your steaks simply. Sea salt or kosher salt and cracked black pepper with a light brushing of olive oil is all you need.

3.  Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.

4. Use the hot grill to create “cross-hatch” grill marks. Set your steak down at a 45-degree angle from your grill lines. About a quarter of the way through cooking, give it a quarter turn. Half-way through cooking, flip it once. Give it a final quarter turn for the last bit of cooking.

5. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

Grilling Times by Thickness
These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

Thickness

Rare

Medium

Well

Heat

1″

8-10

12-14

16-20

High

1 1/2″

10-14

16-20

22-26

High

2

12-16

18-22

24-28

Medium

Testing temperature with a thermometer:

  • Very Rare Steak – 120°
  • Rare Steak – 125°
  • Medium-Rare Steak – 130° – 135°
  • Medium Steak – 140° – 145°
  • Medium-Well Steak – 150° – 155°
  • Well-Done Steak – 160°


Testing temperature by touch:

  • Very Rare Steak – feels soft and squishy
  • Rare Steak – soft to the touch
  • Medium-Rare Steak – yields gently to the touch
  • Medium Steak – yields only slightly to the touch, beginning to firm up
  • Medium-Well Steak – firm to the touch
  • Well-Done Steak – hard to the touch

I hope you have found this post useful, now it’s time to get those steaks ready for the grill!

To great eating,

Andrew R. Hillman ——->> (andrew.r.hillman@gmail.com)

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top 3 reasons to consider home business

Posted on January 16, 2012 by Andrew Hillman

In this article I will cover what I feel are the top 3 reasons one should consider a home based business.

1.  Times have changed

In 1991 we officially changed from the industrial age to the information age with the progression of the internet.  Old rules of money that worked in the industrial age such as go to school, get a job, live a safe, secure future are breaking down.  There are new rules to earn in the information age.  Begin to adapt to those rules and seeking outside the box solutions for earning to bridge the gap.

2.  Tax advantages

Did you know the employee is the Highest tax individual?  It’s called working for 50% money.  You only actually see 50% of what you make.  The employee is taxed before the paycheck, then on everything else bought afterwards.

Business owners & home based business owners have many more tax advantages.  Take advantages of these.  Why wouldn’t you lower your tax burden through life if you could?  Seriously.  Everyone should have a home business even if it is for the reason alone to get started.

3.  Additional Income, Security, Financial Freedom

Do I really need to write a paragraph for this?  Do you enjoy going to a job everyday, commuting, driving, or the alarm clock?  A home business is such a simplistic concept of using and sharing a product / program with others that it almost makes me crazy that people miss the simplicity.  But that’s where our money comes from right?  Helping others with our products or our business opportunity ‘see the light’.

As someone who has replaced their job with my home business income in under two years, I can tell you that if I can do it, you can do it too.  I had no previous experience other than a drive and will power not to let anything stop me.  If any of the above ‘top 3′ make sense to you and you have a drive and will power, then nothing will stop you either!

To the top,

Andrew R. Hillman

Connect with me on YouTube

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andrew.r.hillman@gmail.com

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rastelli direct beef and steak products

Posted on January 16, 2012 by Andrew Hillman

People tell me all the time that Rastelli Direct is the best food they have ever had in their life. Even folks who have worked in foodservice their entire life. Why are the products so much different?

The answer…. It’s the control and care that Rastelli puts into their food programs. In this article we will cover the Rastelli Beef/Steak products.

Rastelli Beef/Steak Overview:

All cattle in the Rastelli Direct Black Angus program are raised in Nebraska and Wisconsin in clean, low stress, humane environments with plenty of clean air and clean water (we maintain supporting evidence through independent 3rd party auditing.) The cattle are free range, grazing on natural grasses for the first 12 months of their growth. From 12 months to harvest they are supplied with a natural, vegetarian grain feed in addition to their grazing. The grains consist of corn, barley, hops and other natural forages. Corn provides essential moisture to the meat for consistent marbling and high protein contents. What we refer to as Farm to Family Traceability is that all cattle is source verified with papers that reflect where they were raised and their age – Comprehensive data is kept on the health, wellbeing and conditioning of the animal. There is also a non-invasive hair follicle test by an independent 3rd party to ensure the cattle’s pure Black Angus heritage (USDA only requires visual inspection of Hyde – we verify)

Rastelli Foods Group practices the highest level of food safety. All products are cut, handled & packaged in USDA inspected, state of the art facilities. The facilities are inspected during all times of operation from USDA government inspectors & Rastelli quality assurance staff, which holds tighter safety criteria than federally mandated. Typical markets are only required to be inspected 1x per year and are never required to test for E. Coli. Rastelli tests multiple times a day for E. Coli and all plants are inspected during all times of operation

Due to the high amounts of marbling, all Rastelli Direct steaks are graded USDA Upper 2/3 Choice. Marbling in steak is the inter-muscular, lightening bolt, streaks of fat within the steak. The more marbling, the more flavor and tenderness a steak will have. Marbling is what USDA uses to determine the grade of a steak. To increase tenderness and taste all steaks on Rastelli Direct have been wet aged 30 days. Wet aging is the natural process in which the natural enzymes within the meat will breakdown the connective tissue for natural tenderization. A sign of an aged steak will be darker red, to brownish color meat. After this process, the product is superiorly trimmed and portion sized for the best value and eating quality; there is no waste or trimming necessary. And since there are no additives, preservatives and no pumping or water weight added to the product, you get what you pay for with Rastelli Direct – pure Black Angus beef. The weight is spot on to 1/10 of an ounce, so when a 6 oz filet mignon is ordered, a 6 oz filet mignon is delivered. Rastelli then flash freezes and vacuum seals all products. This state of the art food packaging increases the shelf life to 12 months in the freezer or 7 days when defrosted. Our quality will not be compromised.

The Rastelli name is synonymous with both quality and food safety. We are a farm to family company with very stringent food safety protocols. All 4 Rastelli owned facilities are USDA inspected 24/7. Do you know where your food comes from? We do! We are a vertically integrated farm to family food company. This process helps ensure consistent quality, food safety, and streamline the distribution chain.

The control and care that Rastelli Direct utilizes for quality & food safety control are industry unparalleled. If you are buying food from Rastelli Direct, you can be sure its good & can be sure it is safe to consume for yourself and your family.

Kind Regards,

Andrew R. Hillman

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Sesame Seared Ahi Tuna

Posted on January 11, 2012 by Andrew Hillman

If you enjoy this dish or recipe, please share the love ———->>>

Seared Ahi Tuna was always my favorite dish to order when dining out.  Now it’s a dish that I enjoy at home at least twice a month!  Here is a simple, healthy, delicious way to enjoy it at home!

 

Sesame Seared Ahi Tuna

Ingredients: 

2 – 6 oz Ahi Tuna Steaks (sashimi grade)
3 tbsp sesame seeds, mixed white & black
2 Tbsp Olive Oil
Lime Juice – To taste
Salt and Pepper – To taste

 

Sauce:
2 Tbsp Soy Sauce
1 Tbsp Wasabi Mayo

Directions:

Heat a frying pan to about medium-high heat with 1 Tbsp of olive oil. Mix together lime juice, 1 Tbsp olive oil, salt and pepper and coat tuna with mixture.  Spread sesame seeds on a plate.    Press the tuna in the sesame seeds and coat all sides of the tuna, add more sesame seeds if needed.   Place tuna in heated pan and cook about 2-3 minutes, flip tuna and let sear for another 2-3 minutes.  Mix the wasabi mayo and soy sauce and serve on the side.

Enjoy this right at home and eat like a true foodie!

 

Comments, questions, feedback?  Please leave below….

Happy Eating,

Andrew R. Hillman

andrew.r.hillman@gmail.com

 

 

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Why most people fail at home business

Posted on January 11, 2012 by Andrew Hillman

If you like the article please share ——————>>>>>>>>>>

Why do most people fail with their home based business?  Well, there are a few very simple answers for this.  They say 98% of people fail and 2% succeed.  This is ridiculous because the ‘logistics’ of a home based business are so darn simple it’s not even funny; certainly more simple than driving to a job for 40-50 years of your life.  The problem, most people just don’t understand the mechanics.  Network Marketing has to be one of the most SIMPLE concepts on the planet to earn money.  A system of individuals using a product they like and referring people.  How simple is that?

Here are a few reasons I feel that most people do not succeed with their home based business.

1.  Bad Company

Being with the wrong company can hurt anyones chance for success.  Many companies in the home business industry can be poorly ran, under-funded, and simply just won’t last in the market place.  Be sure to due diligence when looking at your company of choice for longevity in the market place.  Questions you can seek answer for:  Is there a need for the product?  Is the company financially stable?  Can I see myself working this biz over the next 20 years?  Is this company DSA approved?  The last is a BIG one to check for.  The Direct Selling Association closely monitors home business and when a company has their approval, it will add much more clout.


2.  Quit Too Early


This one is huge!  I feel this is the biggest reason people fail at their home based business!!!!!  If your company stays in business, you CAN’T fail if you don’t quit!  Yor are Winning from Day 1 from the tax advantages with your business!  Don’t forget this.

Most people think they are going to get rich quick with the next “Magic” program and when it doesn’t happen in 30, 60, or 90 days they quit, lol….   Man up!  Plain and simple!  If you enter a home business, please have a longer expectation than that.  Give yourself 3-5 years realistically to learn some of the basics, how to introduce others and how to operate a business.  If you go to college you’re going to put in 4-5 years before you graduate.  Here, you can enter the arena with no education at all, so please give yourself some time to learn the ropes.

3.  People simply do NOT understand the Mechanics 

100% of people outside of Network Marketing do NOT understand how it works.  80% of people inside the industry do NOT understand it either.  Company owners do Not understand it sometimes.  When you understand the mechanics it not only will help you see into the future, it will give you a realistic expectation for yourself, but also help you become a better mentor for your team as well.

 

Experience is the BEST teacher and I’m thankful for learning these concepts early in my Network Marketing career.  Below is 45 years of PURE networking experience to help introduce and train you with the basics concepts of building.  The napkin presentations were originally used for his team.  They worked SO well, he has shared them with the world.  These 10 simple diagram can sum up your networking career.

Napkin presentations here

I hope you enjoyed this write up, if so please be sociable and share with others!  AND comment BELOW!!   Know this….      It  can be done, it is being done and will continue to be done; AND you can do it too!  Continue working on yourself and learning a little bit each day.  Success is not Far away!

To prosperity,

Andrew R. Hillman

Let’s Connect:

Connect with me on YouTube

Plug in on Facebook

Connect with me on Linkedin

Follow me on Twitter

andrew.r.hillman@gmail.com

 

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