BEING THE TEMP

First 8-week assignment. Love springtime in Chicago, but it will soon be hot summer and humid. Make a point of seeing the river as I cross it on my way from the train station to the financial district. Also, there is a lovely garden between The Northern Trust Bank and the CTA elevated tracks and I walk through it, instead of around it. The tulips have faded, but they were spectacular. Interested to see what takes their place and how often the palette changes.

A very straight-up organization. Businesslike and well appointed. No complaints for an inaugural assignment.

Cuts into my down time and the evenings are a blur. Weekends become even more precious. I need one full day at home just to re-center and be me--a comfortable homebody and a growing introvert--but only in the good ways!

CREATING THE PERFECT COOKIE GIFT

Here is the finished product--monster cookies for my agencies. A true forget-me-not and thank you. I want to make sure they remember me and call with all the best jobs.

Martha (and Alexis) Stewart would be proud!

MARKETING THE TEMP...

Have decided to only work contract/freelance from now on, so the past couple of weeks I have been interviewing agencies [as they interview me!] to set-up a network to provide temporary work assignments of 1 to 8 weeks duration. I get to stay in charge of my life and determine if and when I take time off.

I truly feel that I have the right network in place and have accepted my first 8-week assignment in Chicago beginning toward the end of May. In order to firmly establish my identity with the agents, I am preparing lovely bouquets of peanutbutter/chocolate/pecan cookies [Monster Cookies in our family parlance] to ship to each.

Found just the right container at The Container Store and now want to go back and buy ALL they have. And, my dear friend gave me just the perfect enclosure cards to send a very jazzy and tasty message and make me "unforgettable!"

I train for two days beginning Monday and then wait for the final start date for the 8-week assignment. Reality is just around the corner.

LOVING AUNT MARGIE

Today is Aunt Margie's 81st birthday. Last year when she hit the big 8-O, I had the opportunity to express to her some of what she has meant to me over the years:

Aunt Margie turns 80 and, like a Timex watch, is still ticking!

to be continued...

REVIVING CULINARY MEMORIES

My mother had a few specialties that were her culinary claim to fame. She made great hamburgers, delicious fried chicken, and the best potato salad. There were 8 of us, so she aimed for quantity and simplicity most of the time.

I have always hated making potato salad, although I have also always known that mom's recipe is the best! For some random reason I have been fixated on making her potato salad with homemade mayonnaise [she used Miracle Whip!].

As I assembled the ingredients yesterday, I tried to analyze why I hate making it. I normally love all the chopping of fresh vegetables for various recipes and the way the flavors meld together. I think it is the hot, pasty potatoes that drive me bonkers. I used Yukon Gold and boiled them with skins on. Of course I could not wait for them to cool before needing to peel them, so it hurt! Just today I read somewhere that I should refrigerate the potatoes to keep them from crumbling, and I know that would take care of the pasty mess on my hands, let alone the burns!

The homemade mayo does put this over the top! Here is mom's recipe--roughly:

Amy's Potato Salad
4 lbs Yukon Gold or waxy potatoes, boiled, chilled, peeled, and 1" dice
1 bunch Celery, sliced thinly
1 large Sweet onion, diced
8 large Eggs, boiled, peeled, and diced
2 - 2-1/2 C Mayonnaise
Salt and Pepper to taste
On-call cardiac surgeon, because this dish is heart attack on a plate.

Assemble and refrigerate until chilled through. Yum!