Monthly Archives: March 2012

Harder, Better, Faster, Stronger: I Can Do Anything

One of the things I find so interesting living in this technological age is the speed at which our lives change and transform based on the technology we use every day. I remember getting my iPhone 3G last year and thinking it was the most amazing thing, but a little over a year later it’s so outdated that some apps don’t even run on it. What the heck. But even more astounding is the fact that not just our social activities and hobbies are affected by this technological revolution, so are our professions. For example, did you know that the top 10 jobs in demand in 2010 didn’t even exist in 2004*? Social Media Strategists, Bloggers, Video Journalists, nobody had even heard of any of these professions a few years ago, but it’s arguable that some bloggers now have more influence than celebrities.

Here’s something else to chew on: the rate of information discovery right now is so high that a student taking a 4-year technical degree will find that half of the material they learned in their first year of study will be outdated by their third year*. I know, right? What do we do? We can’t just stop learning, that’s never going to be an option, but what we can do is this: we can learn to learn. And what’s more, we can learn to adapt. Easy as pie, right?

{who are these people leading our tech generation?}

In our parents’ day, if you worked hard and became good at something, say being a typist, then you could easily find yourself in that role for a good number of years. But the way the world works now does not favour your hard skills like typing or drafting or sewing by hand. It instead favours your ability to learn these skills, and learn them quickly, so that you can make use of them now, and learn something else later when they become outdated.

{the way we stay up-to-date now--vastly different from 30 years ago}

Let’s take a step back for a minute. I wrote a few weeks ago about composing a great cover letter using persuasive and targeted writing. The purpose of writing this way is to demonstrate how well you’ll fit an employer’s needs, the ones they state in the job description. But their needs go beyond those stated in that little blurb, and extend into the root of any business that exists today: staying afloat in a sea of innovation and discovery. Of course that means they need smart people like you to run the business now, but what about in 10 years when there are more new jobs and tasks that don’t currently exist? Why would they keep you on board with your MS Word skills when they could hire someone straight out of the grad class of 2020? Someone who’s grown up in this new decade, and is well-versed in tomorrow’s skill set? I’ll tell you why. They’ll keep you around because you’ve not only learned many useful skills over the years, but you’ve figured out how parts of them might be useful to your future tasks and endeavours. Essentially, you understand the transferability of your skill set.

Transferable skills isn’t just a buzz word you hear thrown around by career advisors. It’s a real thing, and a real useful thing if you ask me. It’s how I managed to get work at a nuclear power plant, and then was able to move into cancer research. It’s how your role as captain of the softball team helped you land that job at the HR firm. No, having a 55mph fastball isn’t the top credential required to manage the payroll processing, it’s the responsibility you held and the manner in which you carried out your tasks.

The world we live in now is one where we can buy something today and find that it’s archaic a year later. Today it might be the iPhone 3G, but tomorrow it could be Microsoft Word. But just because the lifeblood of your current profession (oh, how I rely on MS Office) may be gone with the dinosaurs, doesn’t mean your usefulness is too. Remember how fast you learned to use it? How quickly you learned that new programming language? What about how your inquisitive nature led your team to finding a better way to compile reports and perform analyses? When it comes time to say goodbye to the program you’ve spent 5 years learning the ins and outs of, don’t fret. You’re smart, you’re capable, and you’ll do it again. When you’re moving to a new job and they want a programmer with Java experience, and all you’ve got is Visual Studio and C++, who cares? Tell them how quickly you picked up the first two, and confidently state that the third will be the same. Because that is what the job market today is about.



information from here
* information from here (this video is well worth the watch!)

images 1, 2-3, 4, 5

Get Fresh

Although we’re only into mid-march, the gods of weather are tempting us Vancouverites in a big way. It’s been positively lovely out, by Vancouver standards, and all this sunshine is making me wish I had a bit more colour so that I could pull my favourite bright-coloured nail polishes out of hibernation. But, since I’m still a lovely shade of Great Canadian White, there’s another thing I’ve turned my attention to lately in anticipation of the warm weather: a herb garden.

As a kid, the only concept I had of a herb garden was the one that my friend convinced me my mother planted in our backyard. “They’re chives!” she told me, “you can eat those, you know”. Chomping away on those chives, which in reality were just grassy-looking weeds in the flower bed, turned me off plant consumables to say the least. I don’t think I had a proper salad until I was 15 after that day. But with the development of my many food sensitivities around the age of 20, I began to realize that there was actually more to flavouring food than adding ketchup and butter. I know: shocking!

As I read through more and more recipes, it became clear that there was still even more to life than just basil and garlic. Cumin? Parsley? Mint? Hello home-made mojitos! But dang, were those herbs unfriendly on a student budget! When a roommate in my fourth year of university bought a herb garden, I thought it was the most amazing thing ever. The fresh taste of the just-picked leaves combined with my starving need to take care of something since leaving my puppy behind when I moved to university? It was the answer to my prayers!

Last year, I did my best to maintain my own little garden, but that’s surprisingly difficult when you live in a basement suite. Finding enough sunlight for some of these guys in an already sun-sheltered city is difficult, but so worth the payoff. My go-to fresh herb meal is a basil and avocado sandwich with just a teensy bit of onion; trust me, it’s absolutely divine.

This year, as I still have the same apartment, I may resort to begging my landlords to allow me to put my planters out in front of the house. Perhaps bribery by basil would work? Summertime to me used to be all about ice cream and slurpees, popsicles and barbeques. But since my tastes have developed beyond thinking candy is a food group (your welcome, dentist), I’ve come to associate warm weather with garden-fresh goodness. So even though I’m currently residing in a bunker-like apartment, I’m determined to find a way to grow my little friends, and it’s as simple as that. I can live without a tan, I can even live without bright nail colours, but I’ll be devastated if I have to live without fresh parsley.

images via 1, 2, 3, 4

Double Chocolate Espresso Cookies

It’s no secret that I’ve been on a bit of a cupcake blitz these past few weeks (see this and this for proof), and that’s all thanks to my new favourite cookbook. But lately I’ve found myself asking more of my wee dungeon-kitchen, and finally gave my overworked cupcake tin a break. But because it’s still winter (case in point: it snowed today in Vancouver), I’m obviously only interested in stuffing my face with more sugar, particularly of the chocolate variety. So really, what was I to do except bake extremely chocolatey cookies? I had no choice I tell you, no choice.

The thing is, these ain’t your ordinary chocolate cookies. See, they’ve got espresso powder in them, which my research tells me brings out the chocolate flavour even more. More chocolate? In a double chocolate cookie? Yup, I’m down for that. But what my research did not uncover was a little secret that I discovered myself, and I’m going to let you in on–but only because I like you (…friends?). Here’s the math: espresso powder is caffeinated + I need caffeine in the morning… What I’m saying is that this makes it okay to eat cookies for breakfast! What? It’s perfectly logical, you’ll thank me later. Hopefully with cookies.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons instant espresso powder*
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, plus one large egg yolk
  • 7 ounces bittersweet or semisweet chocolate, coarsely chopped

Directions:

  1. Preheat oven to 325˚F. Spray or grease your baking sheet and set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
  3. In the bowl of an electric mixer, cream butter and sugars together on medium speed until light and fluffy. Add egg and yolk and mix until incorporated. Add espresso mixture and mix well.
  4. Add wet ingredients to the dry, mixing until just combined. Stir in chocolate chunks.
  5. Roll cookies about 2-inches wide, and place 3 inches apart on prepared baking sheets (I didn’t squish them down, which gave them their nice puffy shape). Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.

Now trust me, there’s no messing with these cookies; they may be small, but they pack a mighty cocoa punch. Sweet and delicious with just a hint of coffee flavouring, they really can do no wrong. So bake up a batch (the recipe made about 22 cookies, give or take me eating some dough… oops!) and enjoy the best breakfast you’ve had in a while. Just try not to eat the entire batch–something tells me the come-down from that sugar high would soo not be worth your while.

*if you, like me, don’t have instant espresso powder, you can use ground coffee or espresso. The downside is that your grounds will not dissolve, but I found that you could barely tell (just be sure that it’s a very fine grind!)

Recipe from Martha Stewart, here