from: toronto, ontario, canada to: Nice, France – Google Maps
So there I sat, dreaming about a trip to Nice, when I typed into maps google for directions to get there from Toronto. And in true Google fashion, their cheekiness as made apparent. M and I had a good little laugh when the results showed up. Step 26. Swim across the Atlantic Ocean 5,572 km might be a bit of a challenge. I’ll have to start working laps in my kiddie pool.
Well, it’s certainly moving faster than I had expected. I just received the acceptance letter from U of T for the 3 year MBA program. I was thinking of starting next year and saving up a bit of money. However, I didn’t think the pittance I could save would make any sort of a difference. I think March 2007 will be a pivotal moment in my career.
I sent in my MBA application March 1. I also interviewed for a new job March 1. I inked the contract March 6. I also resigned from ST march 8. I hesitated but found the direct approach to be the simplest. I interviewed with the university March 12. I visited anotherr university March 15. Then on March16, I was offered admissions into the part time MBA program. So all that’s left is to put together the financing and respond to the admissions offer. I’ll be starting at the new company March 26, and starting school in May 2007. Yowzah, time to get my finances together.
How about that, time for another blog. (side note: I love that nicoderm commercial with the stewardess) Sorry, I was watching some TV as I type this. Psych is on TV too so if you want to watch a campy funny show, this would be it.
Anyway, the point of the blog. After 9 years working for StackTeck, I’ve resigned. I’ll miss some of the guys, but I think it was time to move on. My time in the mold making industry has been full of technical challenges, good lessons, and long days. I’ve travelled to China, Singapore, Thailand, and many US states. I’ve worked on the floor, helping folks assemble molds, and I’ve drafted contracts and agreements. Product development seems to have agreed with me. The work has been varied but always interesting. I’ve met great customers who were willing to share their experience and knowledge, with a humility that I can only hope to achieve one day. Although there are many who will try to keep you back, and put you down, these are the few who will help you grow and bring you up. I want to write so much more, but it’s hard to summarize 9 years in a simple paragraph. Maybe I’ll start posting tips and tricks that I’ve learned on the job, but I’ll see if I have time.
It was a difficult choice, deciding to leave such a stable position. This was made more difficult with the risk of taking on a part time MBA program. If that clicks into place, then I would have gone back to school, and changed career directions all within 1 year. It’s going to be an exciting and busy year indeed.
I’m joining a small consulting firm, with great promise, and a fresh start. I’ll largely be working from home and spending a portion of my time working with clients. So it begins.
So one sunday I woke up a little late in the morning, but I was inspired to cook some bacon and eggs. Well, the eggs were there, but the bacon had been consumed for another dish prior. So M suggested a croque madame to start off the morning, and she made it sound so easy. A couple of sliced ham, fried egg, and some slices of cheese. So anyway, dug through the cook books, but didn’t locate such a recipe. M found the Barefoot in Paris by Ina Garten, which had a croque monsier recipe. The only difference was an additional egg for the madame, none for the monsier. So I pulled all the ingredients together, good thing we had gruyere in the fridge,. It was a mass processed type cheese and the packaging had long been lost, but it was still yummy. Made up the cheese sauce, fried up the egg, layered on some mortadella and the madame was born. I would certainly recommend using ham, but I didn’t have any in the fridge. So here’s a pic and a cut out. It took a total of 40 minutes including prep, cook, and assemble time. So it’s quite an easy meal in my books. I have another post coming up about a pate stuffed boneless chicken in a pastry puff shell. Should be lots of fun.
