I love digital filing! Kept me on schedule for decades. A big congrats on a career long lasting…and remembering that self-celebration is even more validating.
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I would counter that we are experiencing the Great Resignation and Great Renegotiation because the balance of power has been skewed toward employers for far too long, and employees have suffered far too much abuse.
But I’ll refrain from going any further with this OT discussion. And try not to take your comment personally.
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You’re a very smart person. Both points need to be made to be fair. Nothing OT about it.
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Am reminded of the saying, “Never put yourself down. There are too may people out there ready to do that.”
So unabashedly showing last night’s stupid simple supper of strip steak and chard…and canned potatoes (opened for breakfast a couple of days ago.)
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Point taken. I’m an onion, not a shark. Nice looking plate you have there!
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I ate it.
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So do I. What I like about my job is its variety: payroll, HR (the good AND the bad…wait, is there any good in HR? LOL), Accts. Receivable, property management, furniture shopper, general office management, party planner, and troubleshooter. I’m a Jacqueline of All Trades. My longevity means I remember stuff from awhile back, which has come in handy in the past. But it’s the combination of everything that keeps it interesting for me. I never expected to be here this long either. It’ll probably be the last office type job I have.
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They (the police) weren’t allowing people over the causeway during yesterday’s storm, so my CEO was stuck on the island. His car was also covered in a 1/2" of ice, so…
And yes, the Tannery has changed SO much in the last 20 years. I would have loved having the little deli market at one end and Joppa Fine Foods there when our office space was on the 2nd floor!
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Congratulations and Best Wishes!
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That is such a great idea, and don’t you do things like that anyway?! 
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Looks fantastic! Lots of people mentioning canned potatoes lately…
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Because “canned potatoes” are so unlikely a pleasing or even satisfying product. Yet they are!
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Husband says I should have included our sourcing. We fell over them at a “Pic and Save” deep discount grocer at 3 cans/$1. Tried them and bought a case.
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I decided to go a bit more extravagant this weekend with all my dinners…tonight’s was 5 absolutely lovely coral-colored sea scallops from Wegmans, pan seared and plated over lemon-parsley rice with the rest of the (now dried) lemon-pistachio gremolata from last night sprinkled on top. Green beans and wine alongside. More Godiva chocolates for dessert
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Wow - gorgeous!!!
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Super extra gorgeous.
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The next longest tenure was 9 years. In retail no less! Not sure how I did it except for the fact that I really enjoyed the time with my coworkers and many of the customers. Of course a new person was brought in and completely upset the dynamic. So I left (I was very lucky to have the resources to do so). To bring it back to WFD it was a kitchen and food related job and I often helped people figure out what to eat and how to prepare it.
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Well, I made risotto from scratch for the first time tonight. Crazy, right? Usually we use a slow-cooker recipe that ends up tasting great but there’s really no match for the 45 minute shoulder-hurting odyssey that is making it the right way. The creaminess is just unreal. Recipe from Bon Appetit Magazine. The main course to accompany was mom’s old family favorite shrimp cake recipe. These were done in the air fryer because believe it or not we are trying to fry less. Served atop a remoulade. I can’t say this entree and side were meant for each other at first glance, but they ended up quite the complement nonetheless. And honestly, since I literally had to stir that risotto for 45 minutes straight, it helped having something that just needed to be thrown in an air fryer or oven. I won’t need to go to the gym tomorrow!
To drink: I’m off tomorrow so more than one Manhattan!
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We are in the middle of our quarantine and I made ribs with a balsamic BBQ glaze, doctored up baked beans, coleslaw and biscuits. These biscuits blew my mind. It’s made with slightly warm whipping cream stirred into the dry ingredients. No resting! No dealing with butter! They were delicious. Such a good meal! I’m grateful my kid is feeling way better and hopefully my husband and I can dodge it.
Really liked this rib recipe from the nyt cooking.
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That’s unusual long - what rice were you using ? Arborio, Carnaroli, Vialone ? We make risotto quite regularly but it never takes more than 25-30 minutes to cook it to the right consistency - at 45 minutes it would be completely overcooked. Did you add simmering broth or was the broth too cold ?
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