Some telemarketers find it helpful to smile while they are talking with customers. This will usually make you sound friendly and more approachable right away. Aim for the same kind of tone you’d use with a friendly coworker. Use words and phrases that convey a positive message, such as, “great,” “perfect,” “of course,” and “my pleasure.” If you are calling executives or other professionals, you’ll likely reach an assistant or secretary first. Use these opportunities to demonstrate your professional nature and friendliness. Go through an abbreviated version of your script with the gatekeeper, so that they’ll understand why you are calling and how they can help. For instance, instead of stating that you will call back at a certain time, ask the assistant, “When would be a good time for me to call back?” This lets them know that you value their opinion and time. If you speak with a caller who is rude or angry, it’s a good idea to remind yourself that you are likely not the cause of their emotions. They might have had a bad day. It’s possible that they don’t like getting calls at a certain time. These are things that are out of your control. What you can do is move on from that call the minute the customer hangs up and start fresh with a new one. If a caller makes you feel uncomfortable or is particularly rude, there is nothing wrong with saying, “Thank you for your time” and ending the call.

Summary: Keep up a friendly tone. Be polite when talking with assistants or other gatekeepers. Don’t blame yourself for other people’s bad reactions.


For most types of oats, like quick-cooking or rolled oats, an average serving size is about ½ cup (45 g). If you’re preparing instant oatmeal, simply open the package and dump the contents into the bowl—they’re pre-portioned, so there’s no need to do a lot of measuring. Use level scoops with a dry measuring cup to portion out loose oats. Stick the oats in the microwave and heat them on high power. For softer, creamier oatmeal, set the cook time to 1½ minutes. If you’d prefer a thicker bowl, up the time to 2 minutes, or even slightly longer. If you’re making a heartier kind of oatmeal, like traditional rolled or steel-cut oats, you may need to increase the cook time to 2½-3 minutes to make sure they’re tender.

Summary: Pour the oatmeal into a microwave safe bowl. Microwave the oatmeal for 1½-2 minutes.


. Pour one cup of pre-soaked chickpeas into a large pot. Add water to the pot until the chickpeas are completely covered. Cook them on medium-high for an hour to an hour and a half. Once they are cooked, blend the chickpeas with 4 garlic cloves, 1⁄3 cup (79 ml) of lemon juice, 2⁄3 cup (160 ml) of tahini, and 1⁄4 cup (59 ml) of extra virgin olive oil. Add salt and cumin to taste. Making hummus is one of the more traditional ways to use tahini. Spread the tahini on toast and drizzle it with honey or agave. For sandwiches, mix the tahini with lemon juice and cumin (or paprika) to taste. Spread the tahini mix onto your favorite sandwich or burger. Mince one to two cloves of garlic. Whisk together 1⁄3 cup (79 ml) of tahini, the garlic, 2 tablespoons (30 ml) of lemon juice, and 1 tablespoon (15 ml) of olive oil until well combined. Slowly mix in 2 to 6 tablespoons (30 to 89 ml) of lukewarm water until you have a consistency you like. Add salt, cumin, and cayenne pepper to taste. You can use 1⁄2 tablespoon (7.4 ml) of soy sauce or miso in place of the lemon juice for an Asian-inspired sauce. Simply dip your favorite vegetables in pure tahini. You can also add lemon juice, salt, and pepper flakes to the tahini for added flavor. Alternatively, dip potato or pita chips in tahini.

Summary: Make hummus Spread it on toast or a sandwich. Drizzle it over meats like chicken and beef. Dip vegetables or chips in tahini.


To cook the assembled quesadillas, place another large skillet on the stove. Heat it over medium-low, and add a pat of butter to lightly grease the surface. You can cook the breakfast quesadillas on a griddle if you prefer. You’ll need 8 tortillas to make 4 breakfast quesadillas. Place a tortilla in the heated, greased skillet, and sprinkle a layer of freshly grated cheddar and monterey jack cheese over it. Add a layer each of veggies, bacon, eggs, and another sprinkle of cheese before topping it with a second tortilla.  You can use any type of tortilla that you like for the quesadillas, including flour, corn, or whole wheat. 1 ½ cups (150 g) of freshly grated cheddar and monterey jack cheese should be enough for all 4 quesadillas. If you like, you can add a layer of avocado slices to the quesadillas after the eggs. When the quesadilla is fully assembled, allow it to cook 30 seconds to a minute on the first side. Use a wide spatula to lift an edge and check to see if the tortilla is crisp and lightly browned to determine when it’s finished cooking. Once the first side of the quesadilla is finished cooking, use the wide spatula to carefully turn it over to the other side. Let it cook for another 30 to 45 seconds, or until it’s crisp and golden brown as well.  If the quesadilla isn’t cooking very quickly, you can turn the heat up to medium. When the quesadilla is finished cooking, the cheese should be fully melted and the filling should be hot. When the quesadilla is finished cooking, remove it from the skillet to a plate. Repeat the same assembling and cooking process with the remaining tortillas and fillings until you’ve made four quesadillas. Once all of the quesadillas are finished cooking, add a dollop of sour cream and pico de gallo to the top of each. Serve them on their own or with a side of breakfast potatoes.  You can also use salsa or guacamole to top the quesadillas. You can freeze the quesadillas if you like. Assemble and cook them as you normally would, but allow them to cool completely before transferring them to plastic freezer bags. Freeze for up to a month, reheating them in the microwave or a skillet when you plan to eat them.
Summary: Grease a skillet. Place a tortilla in the pan and layer the cheese, veggies, eggs, and another tortilla on it. Cook the quesadilla for several minutes on the first side. Flip the quesadilla and cook until it’s golden brown on the second side. Repeat the process with the remaining tortillas. Top the quesadillas with sour cream and pico de gallo and serve.