Skip to comments.It's the work you hate that is by far the biggest risk factor
Posted on 06/17/2002 7:15:32 AM PDT by FairWitnessEdited on 05/11/2004 10:58:00 AM PDT by Jim Robinson. [history]
"Without work, people wither in the soul."
It seems to me that the longer a nonfiction book is, the less they ought to charge you for it. After all, the author has left you with the tough work of trying to figure out what's important - it's the same logic as getting a discount for a product that needs to be put together. A long book should come with a warning: "Some Disassembly Required."
(Excerpt) Read more at home.post-dispatch.com ...
I am currently "retired", at age 61. I worked at essentially the same job for 27 years, in pharmaceutical R&D. For about 25 years it was a great job, and who counted the hours? But for the last two years it was just a job, eight hours a day. The difference was in freedom and responsibility to make decisions that could mean the difference betwen success and failure in development of a product (first 25 years), versus going through a "box-checking" exercise to produce required data for regulatory submission (last 2 years). This difference was the result of a merger in which my part of the company was definitely not seen as "equal" by our larger "partner". I was very fortunate to come to a mutually agreeable ending with the company. My point is, while I was being paid very well for doing relatively easy work, I was not happy because it was not creative or challenging. Right now I am just enjoying the time off, but will be looking for something interesting to do in the near future. The above article kind of meanders around, but the part about it not being the amount of work, but whether you enjoyed it or not, that matters did speak to me.
My favorite prayer starts: I am here only to be truly helpful."
Tradesmen will volunteer on Habitat for Humanity type projects for no pay, but they get in return the freedom to do something new, or something right.
Nothing but homemade. I started making pies 38 years ago when I moved too far away from my mother to enjoy hers on a regular basis anymore. Practice makes perfect they say.
Do you cut out the diamonds for the lattice? I can't see the joints that I should see if you interlaced strips of dough (my sainted grandmother's method).
Is it a trade secret, or can you tell?
How could I not? I love my work and look like a Budda. ;-)
I just learned how to make paté briseé, and I'm having fun using it for all sorts of unlikely things (like chicken pot pie a la Rich's Magnolia Room, etc.) My pies are NOT things of beauty, but they taste o.k. (at least no-one around here ever complains.) I like the flour/butter-crusts, but my husband likes the crumb crust (because Key Lime pie is his favorite.)
I'm so glad somebody else still likes old fashioned cooking! This nouvelle cuisine stuff gives me the heebie jeebies. As Julia Child said, "You just know somebody's hands have been all over it." :-D
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