The question is can you have both skill sets
rolled up into the same person.
Admittedly not very common, but it is possible... I've seen it in action... :)
It's a set of qualities whose coincidence
is to be desired, but perhaps as rare as an
eclipse or a "blue moon."
Perhaps, or maybe just a little more common... :)
Probably commoner in the olden days, when nursing and
social work was along with teaching and librarianship
were among the few ways a smart woman could enter an
advanceable career. Now, doctory and lawyery professions
are open to women, so a lot of the very best are
siphoned away from those positions that were formerly
filled by sometimes massively overqualified labor.
The demands placed on the staff are greater than ever
- but that might be largely due to understaffing by
the comfortably paid hospital administration.
Sad, but quite possible...
Danger of falling into a sort of negative corollary
of Parkinson's Law when it happens. I.e., the time
available constricts to squeeze the work when the
work is abundant.
That sounds particularly nasty, actually.... ;) Especially given how my
last week has been going.... work has been abundant, and time did indeed squeeze.... hence, a week where I thought I'd be catching up has been
one where I've slipped farther behind on messaging... sigh....
Life gets in the way of second life.
But both these phenomena bleed off talent from
places where they would be of greatest use.
True, there is that possibility...
Danger of falling into the Peter Principle when
it happens.
Yes, a danger there... but not always the case from what I've seen...
for some it just lets them use their gifts better...
One thanks the heavens for those who have an
abundance of talentand/or lack the ambition
to push past their natural ceiling.
I'm conflicted about that. Of course you
need administrators, but taking experience
out of the pool is not optimal (see above).
I hear you... but one does also want someone in administration that understands what it's like in the field....
Which throws the value of the MSN nd Ph.D. in
nursing into doubt.
Not if the person gets experience before the higher degree... and not everyone would want to get into the administration aspect of things...
As above, with the additional cynical comment
that those who like administration tend to hide
some other character flaw, such as not liking
work or not liking people.
Okay, a philosophy not unlike that that
Wegmans espouses. I wonder what the cushion
was that allowed them to be that way, in
this shrimp-eat-shrimp world.
Small enough business, with somewhat of a unique niche, so not that much competition....? Dunno for sure.... :)
If there aren't any other shrimp to be
afraid of, all the better.
It's bewildering. Best thing is just to
be bewildered.
Indeed. :)
You can't beat up on oblivion. Not
easily, anyway.
Or at least not very satisfactorily... ;)
Who was it, Canute or someone, who took up
arms against the sea?
And with the humidity in the house being
30% or less most of the time, that's not
much of an issue. Plus if the candy dries out
it becomes closer to peanut brittle anyway.
So it would still be tasty... :) Just different... :)
We'll find out, but I suspect that's the case.
Should be... :)
Stay tuned until about New Year's Eve eve.
If there's no word by 1/5, remind me.
Ok... As long as I remember... :)
And knowing you, you'll ask for a report
right away.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Jewish Rye Bread
Categories: Breads
Yield: 2 loaves
POOLISH :
3 c Spring Water, 75 degrees
1 1/2 ts Dry Yeast
2 tb Sugar, raw or granulated
3 c Flour, unbleached bread
FINAL DOUGH :
2 c Rye Flour, medium ground
1/4 c Caraway Seeds
1 tb Oil, vegetable
1 tb Salt, sea
1 tb Sugar, raw or granulated
3 c Flour, unbleached bread
MAKE & FERMENT THE POOLISH (allow 5 hours):
: Combine the water, yeast, and sugar in a 6-quart bowl. Let
stand 1 minute, then stir with a wooden spoon until yeast and sugar
are dissolved. Add the unbleached flour and stir until the
consistency of a thick batter. Continue stirring for about 100
strokes or until the strands of gluten come off the spoon when you
press the back of the spoon against the bowl. Scrape down the sides
of the bowl with a rubber spatula. Cover with a clean damp kitchen
towel or plastic wrap, and put in a moderately warm (74-80 degree)
draft-free place until it is bubbly and increased in volume. (The
poolish can be refrigerated overnight. Allow to stand at room
temperature for 2 hours before proceeding.)
MIX & KNEAD THE FINAL DOUGH (20 minutes):
: Measure the ingredients and make sure all ingredients,
including the poolish are at 74-80 degrees. Transfer the poolish to
your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and
sugar. Stir with a wooden spoon until well combined. Add enough of
the unbleached flour to make a thick mass that is difficult to stir.
Turn out onto a well-floured surface. Knead, adding more of the
remaining flour when needed until dough is soft and smooth, 15-20
minutes. The dough is ready when a small amount pulled from the mass
springs back quickly.
continued in next
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