Beef Stew with Sweet Potatoes

Beef Stew with Sweet Potatoes

INGREDIENTS 2 tablespoons olive oil 2 pounds top sirloin steak, diced Kosher salt and freshly ground black pepper, to taste 1 medium sweet onion, diced 1 medium carrot, peeled and diced 2 celery ribs, diced 3 cloves garlic, minced 1/4 cup all-purpose flour 2 tablespoons tomato paste 1 bottle of stout beer 4 cups beef [...]

Interview Format and Questions

Interview Format and Questions

Our interview will be 35 minutes to an hour in length. I believe the best interviews are great conversations. To help balance both needs please fill out the pre-interview questionnaire. Part 1: Your expertise. (25 - 35 minutes) After a brief introduction and a time zone check in. I’ll start asking you questions about your [...]

Tea with Mom

Tea with Mom

My mother loved GINGERSNAPS with a cup of strong black tea. It was the perfect anytime snack with friends. http://Photo by Marta Dzedyshko from Pexels As a teen, I was ushered to ladies coffees, Saturday visits, and church socials. I often saw the same girls at these events and it was expected for us to stay for a while. How tragic! Didn’t they know there was a mall we had to get to? An outfit vetoed here, make-up tweaked there, grades and boys were always discussed. Once the required “one cup rule” was over we were given $10 to leave so the “grown folks can really talk.” This tradition of older women teaching younger women seems like a lost art today. Looking back, they were teaching us how to seek refuge in our femininity. It was powerful Mom is gone now but, when she’s on my mind I think she’s telling me to find a friend, make gingersnaps, and “spill the tea” DOROTHY’S GINGERSNAPS I like to make sure all of the ingredients are at room temperature before I start baking. 2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shortening 1 cup white sugar 1 egg Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container