From Layoff to Ladle

It’s supposed to be spring, but the weather didn’t get the memo. I had been looking forward to making pickles for my canning and preservation class, imagining open windows, sunshine, and the smell of vinegar filling a warm kitchen. Instead, I was bundled in layers, fighting off what I’m pretty sure is either the flu or Covid. Whatever it is, it’s persistent. To top it off, our long weekend was hijacked by house problems — specifically, a leaky porch roof that made everything else feel harder. We had planned to do some gardening, but between the unexpected repairs, the cold, and being sick, not much went smoothly. My husband and I were both exhausted, frustrated, and pretty over it. We started reflecting on how much has changed over the last couple of years: serious illness in the family, a cross-country move, building a new house, and most recently my pending layoff. Some of it was exciting, some of it draining, and all of it left us feeling like we’ve been running on empty for a while...

I’m on day four of a spring cold. Feeling pretty sorry for myself—and honestly, I’m in a lot of pain from a stubborn sore throat. I struggled through a remote interview today, and I’m still swamped with work even though my layoff is on the horizon. I couldn’t go in today—physically, I just couldn’t—and being home alone left me feeling stir-crazy. I’m exhausted. Physically, emotionally, all of it. So I decided to make chicken soup. Chicken Soup Recipe Ingredients: 2 boneless, skinless chicken breasts Water (enough to cover chicken) 1 bay leaf ½ onion, left whole 6 whole peppercorns 1 tbsp olive oil ½ onion, small diced 3 celery stalks, small diced 1 large carrot, small diced 2 garlic cloves, minced ½ tsp turmeric powder 1–2 tsp sea salt (to taste) 1 carton unsalted vegetable stock 2 cups egg noodles 2 green onions, thinly sliced ¼ cup fresh parsley, finely chopped ⅛ cup fresh dill, finely chopped Zest of 1 lemon Juice of 1 lemon Instructions: In a large pot, add the chicken breasts, eno...

I’ve been doing a lot of interviews lately and applying to jobs like mad. The good news? I’m getting interviews. But they’re not in healthcare. I had hoped this layoff would be a chance to return to my roots in health—maybe pivot into a strategy role that aligned with both my background and my passion. But for whatever reason, the healthcare doors just aren’t opening. I keep applying, but so far, no luck. That said, I’ve had  four  interviews just this past week. One after another. And it’s starting to wear me down. Sensing I needed a break, my husband offered to make me dinner last night. I found a recipe for lentil bolognese on Skinnytaste ( this one ) and handed it off to him. I did the grocery run and the prep work—tiny diced carrots, onions, and mushrooms, plus red lentils. I like everything chopped really small to better mimic the texture of a classic meat bolognese. Then I set him to work while I joined my night class on canning and preserving. (Stay tuned—next weekend,...

This summer, I enrolled in a course on preserving— that is, canning ( or really jarring , as I’m learning). It’s an elective class, taught in real time online, that counts toward the Culinary Arts Certificate I’ve been working on for the past year. I likely have another year to go before I complete the program. With fruits and vegetables coming into season, it seemed like the perfect time to dive into preserving. To start, I should mention: I had never made jam or canned a single thing in my life. I had a moment of panic after the first class, thinking, “ I’m in over my head.” But honestly, I’ve had that same thought at the start of nearly every cooking course I’ve taken. And yet, by following the instructors and the recipes, I’ve mostly succeeded. There have been some disasters— like a complete fail with homemade mayonnaise ( still on my to- retry list)— but overall, I’ve come out of each course with more skills and confidence. This week’s assignment was to make jam and preserve it...

  Lately, I've been learning a lot about shopping for deals. I recently came across a great app called Flipp —for anyone who hasn’t used it yet, it lets you search flyers from multiple stores based on your postal code. You can search for a specific item or browse within a particular store’s flyer. I've also learned that many flyer deals reset on Thursdays, which is helpful for planning. I’ve been trying to get better at meal planning around key sale items. I usually start by checking what's on sale—especially meat or dairy—and then decide which store makes the most sense that week. What’s surprised me is how some "discount" stores are oddly expensive for certain things, while more "luxury" stores sometimes have better deals. It’s been a good exercise in being mindful about what I buy and where I buy it. Strangely enough, I’ve realized that searching flyers feels a lot like browsing job boards. I don’t always know exactly what I’m looking for, but I need ...

At 11 P.M. last night, I opened my work email—I'm not laid off just yet—and my heart sank. The subject line read:  "Lunch with Joe."  Joe is a pseudonym (in case you're worried I’m outing a colleague). My boss, who makes $180,000 a year—thank you, Sunshine List—thought it was appropriate to invite us to a lunch today with a colleague who had recently resigned amid all this work instability. By that point, my husband had already packed my lunch: leftover spaghetti with basil tomato sauce and fresh mozzarella. I was proud of it. It was tasty, homemade, and cost around $5. Now, I was being asked to go to a restaurant lunch likely to cost $20, plus tax and tip. I didn’t want to spend the money—I  had  a lunch. A healthy, affordable one. And the tone-deafness of it all. A boss inviting staff to lunch while I’m already laid off (with the effective date looming), and others are anxiously waiting to find out their fate over the next few weeks. We’re all worried about money. ...