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They’ve come a long way, baby. A handful of them, anyway. When it comes to making money in sports, women are narrowing the gap with men, at least at the top of the pyramid. For women, the highest-paid athletes come almost exclusively from tennis and golf, where prize money and endorsement dollars flow overwhelmingly to the brightest stars. In contrast, women’s basketball and soccer are still a long way from producing the next LeBron James or David Beckham. Click here for more female athletes In Pictures: Top-Earning Female Athletes Golfers Annika Sorenstam, Michelle Wie and Lorena Ochoa have broken into eight-figure earnings territory, a testament to the LPGA’s efforts to globalize. The women’s tour not only has top golfers from numerous countries (Sorenstam is from Sweden, Ochoa from Mexico, while Wie is Korean-American, born in Hawaii), but has made a point to broaden its international appeal by holding more events for players in their home markets. ADVERTISEMENT “The tour has a much...

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NGREDIENTS 1 cup whole-wheat, white or panko (Japanese) breadcrumbs 1/2 cup flaxseed meal 1 Tbsp. grated Parmesan 1/2 tsp. paprika 1/2 tsp. garlic powder 1/2 teaspoon onion powder 1 cup broccoli or spinach or sweet potato or beet puree 1 large egg, lightly beaten 1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 1/2 tsp. salt Nonstick cooking spray 1 Tbsp. olive oil In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the sk...

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This series was quite touched and funny. Hence sometimes it may related to me too. Cuz I used to work at Marriott Resort & Spa, Miri last time. I used to ask a post of Front Desk Office at Receptions Counter. By that time, currently there was no post for me to be in that position. So my previous Front Desk Manager, Mr Robin put me to Bell Service post. For the first time I felt didn't really like that job cuz I felt that post was a low class and I felt envy watched over my friends worked at reception counter. But patient was there ... I calm myself, just dun think over it too much and be positive. Hotel Line you have be pro-active. Just do the things without waiting for the order. Hence, in Hotel, discipline, hygiene, personality and passion must be inside you. I still remembered my previous boss used to train me a lot. I just didn't get it. Cuz a lot of newbie out there he didn't focus too much except me. He told me to followed some of troops survey around the resort,...

Anna Olson hosts the ever-popular, all-dessert show, Sugar. Prior to her work on Sugar, Olson enjoyed the bounty of the Niagara Peninsula with a seven-year stint as pastry chef at Inn on the Twenty in Jordan, Ontario. Working with the fruits of each season, she enjoys creating desserts that are as delectable to the eye as they are to the palate. Born in Atlanta, Georgia, Olson moved to Ontario, Canada as a child and grew up in Toronto. Like many chefs, Olson realized her culinary dreams in a roundabout way. Earning a degree in Political Studies from Queen’s University in Kingston, Ontario, Anna spent a brief time in banking in downtown Toronto. She spent her lunch hours wandering around the St. Lawrence Market, searching for ideas, ingredients, and inspiration for her next dinner party. Recognizing that cooking was her true passion, she enrolled in the culinary program at Johnson & Wales University in Vail, Colorado and never looked back. Upon graduation Olson travelled around the ...