I have a funny (funny as in slightly different, not funny ha-ha) attitude towards professional recognition.
I believe that recognition comes when you do the right things. Work hard to improve your craft, be a continual learner, be committed to your organization and leadership, make your team shine - these things lead to the right kind of recognition. At least that's been true in my experience.
So it was a difficult thing for me to admit to myself that I hoped to become a Fellow in my industry's professional organization. Part of the Fellowship process is to complete a detailed application, illustrating the reasons you are qualified in a variety of categories.
Ack! Applying for Fellowship meant I'd have to toot my own horn, laud my accomplishments - even worse, brag on myself a bit.
That.Would.Be.Awkward.
And believe me, it was awkward - horribly, terribly so. Even worse was having to ask a group of individuals to write testimonial letters lauding my accomplishments.
I hated it.
But I did it, because I wanted to know if I had what it took to be a Fellow.
So after many angst-filled hours of writing, calling, emailing, revising, designing and revising some more, I sent this off to our national organization:
The interesting part of the application process was in the awkwardness. Sometimes when you avoid singing the "Aren't I great" song, you overlook what you actually have accomplished.
And even more surprising were the things that I learned from reading my recommendation letters. To me, helping others is what you do. I'm not about winning at all costs, hording information and crawling to the top at the expense of others. If I can help you win, then we all win. If I know and can help you learn, we're all better.
It's called being a professional.
But apparently that isn't normal - or at least it's unusual enough that I didn't realize how others perceived what I do and how I do things.
The 10 letters I sourced for my application are some of the most meaningful things I know count among my professional possessions. I learned a great deal about myself by looking through other's eyes.
However, an application process does mean that it continues beyond sending a packet off. For me, that meant six weeks of going on with my life, not thinking much about my application until I started hearing that individuals were receiving phone calls.
Then, one day two weeks ago, I received a phone call. I hid in a small room and cried a little. And my team sent me flowers. My boss sent an email to our firm's leadership and I received congratulatory emails back (another awkward moment). I cried some more.
Last week, a little packet arrived for me from our national organization.
Inside was my official Fellows notification letter and pin:
Despite the awkwardness, this was a journey worth taking.
(Coming soon...more on being a professional. I've been thinking about it lately.)
Tuesday, May 21, 2013
Monday, May 20, 2013
A Quicker Breakfast Smoothie
I can always tell when the seasons change by noting our typical breakfast.
Fall and winter? We're eating oatmeal, Malt-o-Meal and breakfast sandwiches.
Spring and summer? It's all about cereal, toast and smoothies.
I like to take advantage of the fruit growing season by stocking up on fresh fruit while it's cheap and freezing it for later use. What I hadn't considered doing was premixing smoothie ingredients into separate freezer packs to speed up the morning breakfast preparation.
That's why we have Pinterest, right?
After a recent shopping trip, I dutifully filled freezer bags with a mixture of fruit, using combinations that I already knew we liked. Each bag also included a 1/2 banana to increase the smoothie's texture when blended.
Then on breakfast morning, I pulled the bags out of the freezer before going for a run. This gave them the opportunity to thaw slightly, making blending a bit easier.
From there, it's a simple matter of selecting a juice or milk (or non-milk) base, perhaps some fresh yogurt and other add-ins (this photo shows some of the crazy things we add):
Blend, blend, blend, then pour and serve.
Delicious!
Fall and winter? We're eating oatmeal, Malt-o-Meal and breakfast sandwiches.
Spring and summer? It's all about cereal, toast and smoothies.
I like to take advantage of the fruit growing season by stocking up on fresh fruit while it's cheap and freezing it for later use. What I hadn't considered doing was premixing smoothie ingredients into separate freezer packs to speed up the morning breakfast preparation.
That's why we have Pinterest, right?
After a recent shopping trip, I dutifully filled freezer bags with a mixture of fruit, using combinations that I already knew we liked. Each bag also included a 1/2 banana to increase the smoothie's texture when blended.
Then on breakfast morning, I pulled the bags out of the freezer before going for a run. This gave them the opportunity to thaw slightly, making blending a bit easier.
From there, it's a simple matter of selecting a juice or milk (or non-milk) base, perhaps some fresh yogurt and other add-ins (this photo shows some of the crazy things we add):
Blend, blend, blend, then pour and serve.
Delicious!
Sunday, May 19, 2013
Salad Season
After enjoying a wonderful lunch with my friend S at Urban Eatz, I had to recreate my lunch salad for dinner.
It is summer in Texas (already) after all, y'all.
The salad is simple:
It is summer in Texas (already) after all, y'all.
The salad is simple:
- Mandarin oranges
- Purple grapes
- Granny Smith apple slices
- Chopped pecans
- Grilled chicken
- Greens
- Balsamic vinaigrette
Saturday, May 18, 2013
I Have a Friend Today
Some one's keeping an eye on my comings and goings today:
- Going to run... (great time for a fast mile on a muggy morning!)
- Coming back home...
- Going to work on a project...
- Coming back to the sofa for a bit of a rest...
- Going out to dinner and Whose Line Is It Anyway...
Friday, May 17, 2013
Thursday, May 16, 2013
Turning the Other Whisker
Shhhh...come in here quickly, The Boy said. And bring a camera!!
So off to the bedroom I hurried. This is what I saw:
Unbelievable. A momentary, exhaustion-induced truce.
From the look on the Boo's face, I don't think this closeness will last.
So off to the bedroom I hurried. This is what I saw:
Unbelievable. A momentary, exhaustion-induced truce.
From the look on the Boo's face, I don't think this closeness will last.
Wednesday, May 15, 2013
Press On: A Tofu Secret
The Boy and I love Pei Wei's tofu stir-fries. We also love making stir-fries at home, but have never been able to duplicate the great firm texture of Pei Wei's tofu.
Until last week.
Maybe this isn't news to you, but it was news to The Boy and I: Great tofu starts with great tofu preparation.
Tofu - even "firm" tofu needs to be pressed.
Pressing removes the liquid, yielding a very firm and chewy tofu that will hold its shape when cooked.
To press, simply place paper towels on a plate. Add the tofu, more paper towels, then top with a weighted plate (or skip the plate and simply add something heavy, which is what I did for this test).
Let the tofu press in the refrigerator for at least an hour, or up to eight hours.
Yum!
Until last week.
Maybe this isn't news to you, but it was news to The Boy and I: Great tofu starts with great tofu preparation.
Tofu - even "firm" tofu needs to be pressed.
Pressing removes the liquid, yielding a very firm and chewy tofu that will hold its shape when cooked.
To press, simply place paper towels on a plate. Add the tofu, more paper towels, then top with a weighted plate (or skip the plate and simply add something heavy, which is what I did for this test).
Let the tofu press in the refrigerator for at least an hour, or up to eight hours.
Yum!
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