Earlier this year, I took a new job. I liked the job I had at the time, wasn’t planning on making any changes and certainly wasn’t looking for anything new. The fact is, an opportunity was presented to me one morning in an inviting manner and after the shock and surprise settled, I accepted the challenge.
Let me be clear. I like to plan. I recognize that despite best efforts, we really have little control but all that said, I still like to feel as though I’m in the driver’s seat and have minimized my risk. Yet, I stand here today on the slippery slope of a steep learning curve putting one foot ahead of the other, taking massive amounts of notes and loving the opportunity.
Change can be good. All change is difficult but this change has me stretching and growing and learning new acronyms faster than my teenage boys consume pita chips. I’ve been told that when we find ourselves in uncomfortable situations where we have an opportunity for growth, it can be one of the best things for us. Stay flexible and open to opportunities that you may not have considered. Ask me about it in 6 months.
Some research suggests that the average worker masters a job within three years. Beyond that, both the learning and the mastery of skills slows. While three years isn’t a rule, it is an interesting point of reference to stop and think about what we are learning at work. Are you open to opportunities and willing to flex your plans a bit?
Tonight I found myself with another opportunity to exercise flexibility. After dreaming about a yeasted olive oil crust all day, I arrived home to realize that every recipe required the dough to sit alone and rise for 45 – 50 minutes. Our tendency is to eat far too late as it is and so with zucchini and gruyere, I set out to find a new challenge. The result was a terrific casserole that we hadn’t planned on but that fed us and used so many of the onions and squash that we have available right now.
adapted from Ina Garten
Feeds: 5 easily
- 6 Tbs unsalted butter
- 3 large yellow onions, cut in 1/2 and sliced
- 2 pounds of squash, sliced 1/4-inch thick (I used yellow squash, zucchini and patty pan)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 2 Tbs all-purpose whole wheat flour
- 1 cup hot milk
- 3/4 cup bread crumbs
- 3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a large saute pan and cook the onions over low heat for 20 minutes or until tender but not browned. Add the squash and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Bake for 20 minutes, or until bubbly and browned.
Are there places in your life where you’re open to change?