Like this article? PLEASE +1 it! Evan Signature
Evan Carmichael Top Header about About Home Profiles articles Tools forums inspirational quotes About facebook Twitter YouTube Blog
Share for a Cause











The Three Hardest Words

Guest post by: Mark Susnow

Article Overview: What we see and experience in our world is a reflection of our inner state. When we look at the language we use, we know where we are stuck and what we need to work on. We also learn how our language is the key to expanding what's possible in our life.

Free Download - Reclaim your Life-Live in Balance By Mark Susnow
Name: Email:

The Three Hardest Words

The Three Hardest Words

You usually don’t have profound experiences at the dental office but this day was different. As the hygienist adjusted the back of the chair, I found myself staring at a magical poster on the ceiling. I noticed the vivid colors of the sky as the sun was setting and the beautiful rock formations that were jutting out from the ocean. Underneath the poster was a quote by Henry David Thoreau.

“You cannot perceive beauty but with a serene mind.”

As I reflected upon this thought my mind wandered to a different thought. “Beauty is in the eye of the beholder.” One thing is certain and that is when we feel good inside, it is natural to see the good in others. It is also true that when we feel love inside, we will see that love in others. Unfortunately too many of us are looking to find love outside of ourselves…it’s an inside job that has its own language.

The language of love is the most powerful language on the planet. When I was single, I used the words “I love you” sparingly because I didn’t want to mislead my partner into thinking that I felt differently than I did. What I didn’t realize at the time was that those words would always be difficult for me to say. Even when I tell my wife Annie, I love her, those words still seem charged and as they do when I say those words to my children.

What I have found is that I use variations on those words. When signing a letter it is natural for me to sign it with “love” as opposed to “I love you.” Some friends use the phrase “love ya.” With others, we occasionally end the conversation with “I love you” and there is a pause and a reply. “I love you, too.” I might say, “I loved it” when referring to a movie or a book.

In the English language, we haven’t created words that enable us to express our deepest feelings. We can look to the Greeks for wisdom in this regard.
Two friends touch each other’s soul but are not lovers. The Greeks refer to this love between friends as philos. And we share a special love for our family that is different than any other love we experience. The Greeks refer to this love of family as storge. Spiritual love, or the love that is god is referred to as agape. The physical love, when lovers embrace is referred to as Eros.

The language of love is an acknowledgment of a person’s essence and their inner beauty. If we are not comfortable with the more accepted language of love, it is important to create our own language; a language that acknowledges others; their greatness, their gifts and their blessings. By becoming more comfortable with this language and using it more often, we can open the doors to deeper connection in our lives. We can also cut loose the old patterns of criticism that have been preventing us from experiencing the intimacy we desire in our relationships.

I remember after 9/11, I vowed to express my love and gratitude to my family and others as much as possible. Through “Letters on Life” and the many people I am blessed to be in contact with, I get to practice. As time goes on it gets easier and I look forward to more opportunities. It’s an exciting journey with new opportunities being presented constantly. Please let me know what your “three hardest words” are.

Journey On

Mark

Related Articles
  10 Rules For Great Taglines
  Are you a Direct Marketing FAILURE? The Barefoot Millionaires present #3 in a 10-Part Series
  How to Keep Friends in the Competitive Work at Home Business Online Market
  Vision
  7 Quick & Easy Ways to Avoid Procrastination
  Do Not Give up. I repeat, Do Not Give Up.
  How To Calm An Angry Person
  Content Optimization
  Don’t Be Afraid of the Disabled Job Candidate
  Selling Power 26
  The Hardest Exam Ever: Has There Ever Been a Period That Was Not an Information Age?
  What an Exceptional Joe Looks Like?
  How I Made Several Thousand Dollars By Changing One Word In My Headline
  Watch Your Language - Medical Sales Training
  Best Ways to Overcome Writer's Block and Save Your Sanity (And Your Hair!)
  The ONE THING to be a Powerful Presenter: Pause
  Making Money On Internet - 5 Tips To Finding A Profitable Niche
  The Power of Words
  What techniques should you use for engaging the audience when public speaking?
  Does Your Personal Brand Reflect YOU?

Home > Work-Life > Mark Susnow > The Three Hardest Words >
Article Tags:

About the Author: Mark Susnow
RSS for Mark's articles - Visit Mark's website

Mark Susnow has a unique background… A former trial attorney for 30 years and musician, he integrates what it takes to be successful in the world with the inner wisdom unfolded to him through years of yoga and meditation. He has inspired many leaders and professionals to implement their vision of the future. Most recently Mark is a coauthor along with such other luminaries, Zig Ziglar, Brian Tracy, Denis Waitley andadn Mark delivers customized presentations inspiring others to find more meaning and balance in their life.To find out more about Mark and his services, be sure to visit his website www.inspirepossibility.com or call him 415.453.5016

Click here to visit Mark's website
Dashed Line

More from Mark Susnow
Reclaim your LifeLive in Balance


Related Forum Posts
Ad words Ad words - And I forgot... you could give Google Ad Words a try. I've used that in the past and was never able to get my click rate below 20 cents, but perhaps you'll have better luck. With Google Ad Words, your ad (which you must make sure you write properly) will send people to your website, so it's a must have.
Re: Who to profile next? Re: Who to profile next? - Hi Evan, How about a profile on T. Boone Pickens? I just saw him on "The Tonight Show" with Jay Leno talking about his early entrepreneurial beginnings, his new book [i:vaiabziv]The First Billion is the Hardest[/i:vaiabziv] and how natural gas is the way of the future.
Re: How To Drive Traffic To Your Site Through Our Forums Re: How To Drive Traffic To Your Site Through Our Forums - Thanks for this post, it has been bothering my mind on how I can generate traffic to my blog site and now you have point me to the right direction. Words cannot express my joy for this post. Thanks.
Re: I call my invention "The Wheel" but so far I've been unable Re: I call my invention "The Wheel" but so far I've been unable - Words words words The problem our friend has here is that he thought he was inventing a Wheel, when in reality he has a designed a perfectly good junction for incoming and outgoing pipes used all over the world - most often made of brinks and concrete in the same shape Isn't innovation grate, sorry great!
Meet Mary Sue Milliken - chef and restaurant owner Meet Mary Sue Milliken - chef and restaurant owner - Mary Sue Milliken will be at our "Launching an Edible Life" event February 4 in Los Angeles ... come join us! Contact aswift@ladieswholaunch.com for registration details. If there's just one thing you need to open a restaurant, it would have to be a stove, right? Think again. When Mary Sue Milliken and her best friend/fellow chef/business partner Susan Feniger opened City Cafe in Los Angeles in 1981, they had no stove or oven, only a hot plate and a hibachi out back in the alley. Humble digs, especially for two professionally trained chefs-Milliken had attended Washburne Culinary Institute, while Feniger studied at the Culinary Institute of America. Their resumes included stints at three-star restaurants in France, Spago in Los Angeles, and Le Perroquet in Chicago, where they met in 1978-the first women working in that restaurant's all-male kitchen. Rich in experience and vision, but not in funds, they were happy to have a restaurant to call their own and quickly began perfecting a unique, multicultural fare, which incorporated recipes from Greek, Indian, and Thai cultures, as well as their own mothers' recipes. Once they expanded to City Restaurant in 1985, they became culinary icons, recognized for their fresh mix of refined culinary technique and exotic Third World flavors, all dished up with down-home charm and playful enthusiasm. Now overseeing 375 employees between the Border Grill restaurants in Santa Monica and Las Vegas and Ciudad in downtown Los Angeles, the partners have also found time to write five cookbooks, including the recent Mexican Cooking Essentials for Dummies; host the popular Food Network shows "Too Hot Tamales" and "Tamales World Tour"; and launch the Border Girls brand at Whole Foods Market. What we learned from Mary Sue: Not every venture will be successful, but every experience will be worthwhile. "You've got to bounce back and just keep going. They're all great lessons to learn." Words of Wisdom "I think we both subconsciously were willing to start in a really meager setting, just because it was an opportunity not to work for a man." Penniless But Passionate "We had come home [from France] with the intent to open a restaurant together, and we didn't have a penny to our names. I was 23 years old. I had not been to college. I had no idea how to launch a business. None. Susan had a degree in economics and had been to chef's school. She's five years older than me. But she also didn't have any idea how to launch a business." Cook What You Know "First of all, you just copy things. But then, it starts to be a very personal cuisine, which is what we basically used those three-and-half years at City Cafe for-to create our own personal style of food. And it was so well-received. It started out as country French food, and it kept expanding all the time." Eclecticism, Not Fusion "We did some really groundbreaking stuff. This was in 1984, and still, when our City Cuisine cookbook came out in '87, people said there's nowhere to put this book on the shelves of the cookbook aisles, because you guys are all over the map. And there just wasn't that kind of integration of different culinary ideas. We never called what we did "fusion." We always felt like we stayed very true to the Greek cuisine, or the Indian, or the Thai, or the Mexican, or the Scandinavian, or whatever it was." On-the-Job Training We slowly started learning about business, so when we launched City Restaurant, which was really the thing that put us on the map, it was a 125-seat restaurant with a full-on kitchen. It was on La Brea. We raised the $660,000, and had to do a whole prospectus. I'll never forget, my net worth was $12,000, and Susan's wasn't much more. But we were able to learn by the seat of our pants, and we've been learning ever since." How Much Is Enough? "We were just making educated guesses-or uneducated guesses. In the end, $660,000 was not enough money at all. We were completely short, and we had to get an angel to come in and sign a guarantee on a bank line of credit for us. Really, it was a stressful opening, because we only had like two-and-a-half days in the kitchen with food before we had to open the doors to the public because we were so broke." Hindsight Is 20/20 "If I knew then what I know now, I would have somehow found some financial bridge so that we could have had a little more practice before we opened. I mean, literally, the first couple weeks, there were nights that we didn't even go home, and we were really burning the candle down to zero." It's a Man's World "I think we were both ready to be on our own. And the prospect of working under men, and working our way up, and trying to fight through all of the barriers, looked less fulfilling than just starting out [on our own]. Even though we didn't even have a stove, we still opted to start out calling our own shots." Know When to Grow "The growth ... it's a really personal thing. It depends on how equipped you are for the challenge and stress of growth, and how your business is doing. I mean, we've grown where things worked out really well, and we've grown where it's created a big strain on the existing businesses, and the new businesses didn't work." On Losing Money "When I look back on it, I think, 'Well, I didn't go to college. That's about how much college might cost me. I'll just chalk it up to experience.' Now I have an even better understanding, and luckily, it didn't happen at a time when I really couldn't afford it. But I'll tell you, being an entrepreneur and being in business is a real roller coaster." A Thankless Job Has Its Rewards "When the Food Network came asking for us to come and promote our second book, and they noticed we were funny and how we finished each other's sentences, they said, 'You girls should have a TV show.' The reason we should have had a TV show was that we did all of this really thankless teaching before that, and I'm not even sure it brought bodies into the restaurant. A lot of people might have looked at it as a waste of time. But I think you never know what skill you're going to develop, [and our teaching gave us the skills we needed to do the Food Network show.]" Be a Great Boss "We learn a lot from our colleagues, and from other companies that we want to be like. We're always looking for innovative ways to really make our workplace so phenomenally attractive that we can't lose good people, and we can attract the best. Those are big goals for us all the time." My Most Rewarding Business Moments... "... are when one of our past employees mentions how working for us made a difference in their lives. It's the best feeling in the world!" Be Good at Everything "You have to be a great leader, as well as a great cook, as well as organized, because it's a business of so many details. I think there are a lot of restaurants that fall through the cracks because they're missing the boat on something, and customers just don't come back." All Work and No Play "You have to be willing to walk away when you have a pile of work on your desk and stuff that you really should get done. You've got to be willing to walk away and clear your mind and be in the moment with your children or your husband, or whoever. You have to convince yourself that it's equally, or more, important than your job." This Featured Lady was profiled by Sarah Tomlinson, a Los Angeles-based freelance writer.


Recommended Article for You close

  10 Rules For Great Taglines

Share this article with your friends. Fund someone's dream.

Leave a comment below or share on the left and you'll help support entrepreneurs in Africa through our partnership with Kiva. Over $50,000 raised and counting - Please keep sharing! Learn more.



Featured Article

Bottom Footer



Newsletter

Get advice & tips from famous business
owners, new articles by entrepreneur
experts, my latest website updates, &
special sneak peaks at what's to come!
Name:
Email:
Popular Articles

The Pure FUN of Learning & Using NLP

The five pillars of internet marketing strategy

The Right Job - Part Five 'Compensation'

Suggestions

Email us your ideas on how to make our
website more valuable! Thank you Sharon
from Toronto Salsa Lessons / Classes for
your suggestions to make the newsletter
look like the website and profile younger
entrepreneurs like Jennifer Lopez.