Sr. Year of Field Hockey for Ally- Salem vs. Pinkerton

I needed to see these tonight...

when life is crazy...and I feel spread thin...trying to please everyone around me...carrying the burden...all of the responsibilities...I stop...and remember the gifts I have...the little moments...and the big...that make life so worthwhile...that warm my heart...Thank you God

The first ever WHS Homecoming...WOOHOO!!!!

Why I Love Being a Recruiter

You already assumed I loved it right? I mean who stays in the same profession for over 15 years if they don't LOVE it. There is no sarcasm following this sentence- just a confirmation. I LOVE being a recruiter.

YES it is very hard work. I think this last and still current recession has more than proven that. Some days, I make 100 calls and only get 5 people willing to talk to me. You must have thick skin...love people...and get a satisfaction from making solid matches in an aggressive yet ethical way.

Being a recruiter turned out to be the right profession for me. I experienced quick success and then the downturns. 2001 and 2002 seem like a blip on the radar compared to the last two years. Nevertheless, I get such a high from not only my own success but the success of those around me.

Now being a mom, and working from home two days/week, I have to be self-motivated more than ever. Of course, you get some men in my office, cracking jokes and insisting my days at home are a walk in the park (if they only knew). But as a woman, I must press on. Women have been facing these challenges for a lifetime and always will.

So where am I going with all of this? Not sure. I guess I wanted to give you a glimpse into my world, where I actually spend most of my time. I have been asked a lot lately what I do and what this world is all about. I place HR professionals in the greater Boston area. (I work for the best person that ever existed in our business...a brilliant man...no one will ever compare..he was the best in our business and always will be. I am a lucky girl.)

I run what we call a full service desk by not only recruiting candidates but developing relationships with client companies and driving business over the phone and through face to face meetings. It is exciting work. It is hard yes. As some have said, though, "if it were easy, more people would be doing it."

People that don't have to produce at work or meet numbers have no clue what this pressure is like and think they have it hard. Sales in general is hard but trying to control human behavior is virtually impossible.

I will always highly recommend going into our business. Companies will always need to hire people, even if they can only commit to temporary help. The need will be there. It is up to us, to build those relationships and secure that business. It becomes more difficult during times like these but it also makes the business that much more rewarding when you are able to land it.

Please email me at any time if you have any questions and are thinking about this profession. It has been a wonderful one for my family and me.

hbinda@yahoo.com

Cooking In Summer and Fall

Well it was inevitable...and it has happened every year of my life and still...I act shocked...I fight it...I go kicking and screaming into fall (kinda like the way I went to college..insert laughter here)

One week, it is hot and steamy and I am impressing my hubby with the gourmet ceviche I whipped up and served to him in a martini class.

The next week? I am warming up by the oven, as I stir my delicious butternut squash soup.

So one of the things I like about fall cooking is how many meals I can get out of my dishes...we had my butternut squash soup for dinner on Wednesday night and I have enjoyed it for lunch since :)

Roasted beets? Well, I have indulged (thanks to some pretty special gals who introduced me to micro biotic eating...I roasted my first beets and they were delish). None of the other Bretons would partake but that's ok

I also whipped up the white chicken chili that was such a hit last year and got a few meals out of that.

Though I am sad that my summer of weekly caprese salads is over and I am melancholy about the wonderful ceviche and the hot steamy night that accompanied it, I welcome Fall with open arms....family dinners...football games....crunchy leaves...Halloween..cider and many many memories to be made. I am sharing these fun recipes with you...enjoy...Happy Fall!


Ceviche
Ingredients
• 1/4 cup kosher salt, plus more for seasoning
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound bay scallops
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 cup peeled, seeded and diced cucumber
• 1/2 cup finely chopped red onion
• 2 serrano chiles, seeded and finely chopped
• 1 cup seeded and diced tomatoes
• 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
• 1/4 cup extra-virgin olive oil
Directions
Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.


Butternut Squash Soup
Ingredients
• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.


White Chicken Chili

INGREDIENTS:
16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half (I use nonfat, non-dairy creamer)
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chiken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream (I eliminate this)
INSTRUCTIONS:
1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.
5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.


Roasted Beets and Beet Greens

Ingredients
• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)
Directions
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Athlete of the Week at SHS!

Yep that is Ally Bean this week! We are so proud of her! She not only excels in every sport she plays but more importantly, in her academics.

She increasingly impresses me with her level of maturity and focus.

We are writing her college essay this weekend and starting the college tours next month. It seems like yesterday that she was looking up at me and asking "Holly don't you want to live with us?"

Ohhh...can't even think about it.

Hugs and Kisses to my Love Bug xoxo

PS Here are some pix from her field hockey game- Salem vs. Merrimack- another great shut out- Salem wins 1-0

The Bride with Jaguar Pride

She is taste-testing my caramel apple martini to see if she wants this to be one of the signature cocktails at her upcoming wedding...we are so excited to be included in such a special and elegant day :)

Her mom has become a great friend of mine. We are the team moms of the high school football team and have a blast with all of the fun activities. This family is doing it up right. There is a game the day before the big wedding and they are taking a bus full of family and friends to the game in Jaguar gear to support the troops....

That is why we are calling her the Bride with Jaguar Pride...isn't she beautiful?