Flavor day ...
>> Friday, August 29, 2008
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"Coped" out ...
>> Thursday, August 28, 2008
I should be sitting in front of a computer - other than my own- right now, allowing whatever program to assess my customer service/sales abilities. Yep, I called the HR lady, informed her that I landed another job, and thanked her for the opportunity and consideration. I received a call last week from the now-outsourced company, asking me if I would like to temporarily work in the packaging department for the season. Far be it for me to look a gift horse in the mouth, so I enthusiastically said I would, hoping my tone didn't belie my somber mood. It appears that I'll be twiddling my thumbs and scaling the walls until the week after Labor Day. I admit that I'm a coward, for I'd rather be safe than sorry. There isn't much to think about as far as weighing options. I'd take the temporary former job over a full-time customer service/sales position any day. I'm not stressing, so it's got to be good.
Enough of that topic for now.
My dh (dear husband) decided to fix baked chicken wings, french green beans, and broccoli au gratin rice for dinner last night. Naturally, it was quite good. Whenever we have chicken or pork chops (haven't experimented with beef yet), I'll soak the meat in a brine for at least an hour - preferably longer. The first time I attempted the brining - about three weeks ago - I was quite surprised. The baked chicken breast came out very tender and moist.
Here's what I did:
I rinsed 7 chicken breasts. I poured 4 cups of water into a huge bowl. To the water, I added 3 tablespoons of salt and 2 tablespoons of sugar. After mixing thoroughly, I added the chicken breasts and allowed it to set for a couple of hours.
Afterwards, I rinsed the brine off of the chicken. After spraying a baking sheet with non-stick spray and preheating the oven to 375 degrees Fahrenheit, I prepared a mixture of 2 cups of all-purpose flour, 2 tablespoons of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper in a medium-sized bowl. After the coated chicken was placed on the baking sheet, I added a dollop of butter to the top of each piece. Of course, the butter is optional. The chicken breasts were baked for 30 minutes, flipped, then baked for another 30 minutes. My husband raved about my method. Initially, he stated that I could fix the chicken from that moment on; however, he seems to enjoy experimenting as much as I do.
Discomfort zone ...
>> Wednesday, August 27, 2008
I may question my sanity at some point, but at the moment, I can't afford to do so, literally. With a Master's degree in Education, I've resorted to applying for a customer service/sales position. I've applied to local school districts, only to be interviewed once. No response from the other districts whatsoever. As a result of the one interview, the only option suggested to me was applying as a substitute teacher. In the back of my mind, the thought, "I didn't go to graduate school for this," ran -and still runs- rampant. When my husband and I lived in a neighboring town, I was continually reminded by other people that I'd have a better chance getting a teaching job across the stateline. Now, we're across the stateline and it isn't any easier.
As a result of all the madness, the general consensus is the fact that it doesn't matter what credentials you may have but who you know and where you attended school/college. I'm a fish out of water. I have excellent letters of recommendation, high GPA's, the Master's degree, and nine years of experience in the special education classroom - not worth spit if you didn't grow up in the area or attend one of the local colleges/universities.
In the 2 1/2 years I've been in the Northwest, I've been greatly humbled by the workforce. So far, I've worked in customer service/sales and data entry. Customer service/sales wears on my conscience -talking with people who obviously couldn't afford something, and yet my job was convincing them they really needed a "butt scratcher" to make their lives easier. On the other hand, data entry has proven to be undemanding in terms of emotion. Quite refreshing to simply type what's in front of you. No mystery about that. 2 + 2 = 4 ... the sun sets in the west ... No complexity involved. All is good until you're laid off; however, that isn't even the half of it. The job is now outsourced. Oh yes, can we say India? Rather than giving back to the community, the company exercises the ability to pinch pennies so hard that Lincoln screams.
So it appears I've come full circle. I am unable to elude the customer service/sales profession due to the demand. I'm beginning to think that the educational chapter of my professional life has ended, due in part to my wavering motivation and for the simple fact that 2 1/2 years worth of attempts seem to get me nowhere. I don't think my heart is in it anymore. The transition to another profession is a daunting task.
Another "voice" added to the mix ...
>> Tuesday, August 26, 2008
Well, here I sit, wondering where to begin. I'm a bit awkward with any sort of introductions. I've always found it much easier to simply enter any situation without any presumption and allow things to flow as they may. As life and choice have seen fit to lead and allow me to reach this point, I'm sure I'll be sharing many idiosyncrasies as my path continues to unfold. Maybe that should be meant to say "unravel". I'm unable to recall the exact author but someone did say that the only thing in life which is consistent is inconsistency. Somehow, that seems fitting. Everything turns on a dime. Not a real eye-opener there, that's for certain. Anyway, here I am, with a mind full of favorite quotations, recipes, music artists, songs, computer sites, personal and professional angst, and anything else which strikes me in an odd manner.
"Don't adjust your mind, it's a fault in reality." -- Unknown
;o)