Showing posts with label Support. Show all posts
Showing posts with label Support. Show all posts

Tuesday, April 22, 2014

Insight Into My Worklife

In case anyone is interested in knowing a little bit of the mysticism surrounding me at work, I wanted to share this with you.  I don't talk about work very often but when I had to write about a difficult challenge I had faced I ended up resorting to one of many projects I have worked on in the past. Let me know some of your challenging situations if you are open to share, whether work related or not.  Here is one of mine:

As a contractor working on a military education and training base I was tasked with being the Subject Matter Expert (SME) for the main Application Exercise (APEX) for the students. This exercise tests the previously learned skills of the students to ensure that they have actually learned what they needed to out of the 6 month training course to go out into the operational Air Force.  During this time I was asked to combine a previous 3 Day Exercise with a 6 day exercise, turning it into a 9 day exercise that was synchronized and flowed easily, as well as to update the information from static dates of 2008 to static dates of 2011.  Although both exercises featured the same countries in play they were both created by different people and taken from different sources using various dates.  During initial creation they were intended to be separate stand-alone exercises.  This was a massive task that was assigned solely to me intended to be done with the combination of multiple companies and several people.  Due to the reassessment of personnel I ended up doing the majority of the work single-handedly on behalf of the company I worked for.  To add onto the massive project there was a timeline of 3-6 months in order to have the project completed on time for the re-write of the course that I was supporting as all material had to be completed at the same time for it to be approved and signed off on by the military.  The end result was 1042 pieces of message traffic for a day and night shift as well as a plethora of products (imagery, tracking products, PowerPoint briefings, etc.)  I can also throw in the fact that I was in my 2nd and 3rd trimester of my pregnancy with my first child as a single mother during this time.  Needless to say this was a daunting task, but it was one that I welcomed with open arms.  I love nothing more than to be faced with a challenge that I can shape into the best work I can accomplish.  Initially I had to start with figuring out what needed to be included in this project, the resources that I could utilize (as this was a classified exercise and not all resources are readily available) and the timeline that I had to work with.  I worked first on scrubbing (going through and seeing what was still relevant, what needed deleting, what needed changing) the message traffic.  After this I had to make personal contact with resources (personnel and websites) around the military that had worked with similar information and countries.  I had to use quite a combination of finesse and effective communication/people skills over the phone, and through email to get pointed in the right direction.  This was ongoing for many months to get the full range resources and the knowledge that was needed.  I had to come up with the best time management and most effective method of accomplishing all of these things.  Halfway through the project my timeline was cut from having 6 months remaining, to 3 months remaining.  I put in many overtime hours and was able to get all of the products including plotting over a thousand forces on Falconview (a computer based map of the military forces in play).  I had to constantly keep up communication between companies involved to ensure that both sides were synchronized in timing of events, visualization and messages that were dependent upon one another.  During this time I created many new products, still utilized years later, to help any teaching instructors to understand the exercise, and to be able to effectively teach the exercise with the best result of learning and knowledge absorption for the students during the hardest tasks they will face yet in the course.  Although many of my solutions to this problem took on a creative tone, it wasn’t until most of the time consuming work was done that I came up with the best solution yet.  My most creative solution to this monumental task was to take all of the work that I had previously accomplished and put myself in the shoes of the student, to try to envision myself as the audience that would be presented with and tested on this material and see it from their eyes.  I wanted this exercise which had now become my baby to be the most effective and most beneficial 9 days that they could be faced with at the end of their training.  I went through the exercise and acted as though I was in charge of all of the groups at once (during a normal class the students are broken up into 5-6 separate groups to track different aspects of the military forces (Air, Ground, Navy, Defensive Missiles, Special Ops/Ballistic Missiles).  I went through all of the visualizations; I read through each piece of message traffic (multiple times) and I acted as though I was one of the students.  I took each of these groups and I created student products of PowerPoint briefing to track the forces and to brief to the instructors, I moved the forces along with the traffic to ensure that force structure and amounts were adding up to where they should.  I had to track along and ensure that events would follow likely TTP (Tactics, Techniques and Procedures) for my target countries.   I had to be sure that this exercise was as realistic as possible given the static dates that were chosen.  From this creative solution I caught multiple minute force structure and number discrepancies that would not have been as clear otherwise.  In so doing, I was able to save credibility of the exercise when it came to the scrutiny of an actual running class as well as many man hours searching through for these discrepancies after the fact.   This also allowed me to ensure that I could confidently hand over this finished product to the military for validation and official release as an exercise that would be utilized according the military training standards across the Air Force.  I was also able to come up with number and force structure cheat sheets for the instructors to utilize for the beginning and end of each exercise day so that the instructors were able to adequately gauge the status of their students’ ability to keep track of what was going on in the exercise and better assess their finalized briefings.

Pregnant me about a month before my son was born

Wednesday, February 26, 2014

Strawberry Lemonade Cake: February's Winning Dessert

Your votes brought the dessert choice down to the wire.  Until the very last day I thought for sure it was going to be the White Chocolate Raspberry Cheesecake, but at the last minute the Strawberry Lemonade Cake pulled through for the win.  This was an interesting recipe to make!  I have never before attempted a layer cake.  I find them to be a bit intimidating and they always seem like a lot of work.  Overall this really wasn't a hard recipe, the challenge came in frosting it much too soon, and my frosting began to melt on me causing the cake to slide on the second layer and my frosting to start dripping off of the cake...  In the future I would recommend chilling both layers of the cake in the fridge for half an hour before frosting and then continuing to chill it for another half an hour to give the frosting time to set before serving!  Otherwise, everything turned out wonderfully! 

Ingredients:
1 cup butter (2 sticks), at room temperature
1 3/4 cups granulated sugar
2 tablespoons fresh lemon zest
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup fresh lemon juice
1 cup buttermilk
8-10 large strawberries, sliced
*3 lemons should be enough for both the zest and the lemon juice

For the Strawberry Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
2 tablespoons whole milk
2-4 large strawberries, chopped

Directions:
Preheat the oven to 350 degrees F and spray two 9-inch round baking pans with non-stick cooking spray.
In large bowl place the butter, sugar and lemon zest. Beat until light and fluffy.
In a separate bowl, mix together dry ingredients and set aside.
With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it's not).
Add one third of the dry ingredients and 1/2 cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
Divide the batter evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for about half an hour in the fridge before removing from the pans.
While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.
Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.

Mix the butter, sugar & lemon zest
In a separate bowl mix all remaining dry ingredients together
Beat the eggs in one at a time and add the lemon juice
Mix the remaining ingredients in together.
My sous chef helping pour the batter into two pans
Pour the batter evenly into the 2 cake pans and stick in oven
Remove the cake layers from the oven and cool
Sous chef trying out the frosting
Mix together the butter and powdered sugar for the frosting
My sous chef happy about helping add strawberries to the mix
Get ready to mix it all together!
Mix in the strawberries and the milk
Invert the cake (turn it upside down) and set it on a dish or a plate
Spread frosting along the top of the 1st layer
Add the sliced strawberries on top of the frosting
Place the second cake layer on top of the filling
Frost and add strawberries for decoration, place in fridge to chill
Serve & Enjoy!

If you would like to view the winning desserts from past months, here they are:

January's Winner: Black Forest Pavlova

December's Winner: Pumpkin Tiramisu

November's Winner: Caramelized Banana Pudding

October's Winner: Double Layer Pumpkin Cheesecake

September's Winner: Apple Raspberry Crumble

Monday, January 27, 2014

Sauteed Scallops: January's Winner!

This is the winning Main Dish recipe from this months vote!  There were a lot of close calls, but this Scallops won out by a single vote in the end.  This was very quick and painless and definitively delicious!  I definitely recommend it to anyone who is into scallops. 

Ingredients 
16 Large Sea Scallops (about 1.5 lbs or a little less)
1/2 tsp Alpine Touch (or Salt & Pepper)
1 1/2 Tbsp Olive Oil
2 Tbsp Butter
1/4 Cup Fresh Parsley (Chopped)
2 Garlic Cloves (Minced)

Directions
Season scallops. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.
Add butter to the pan; reduce heat, and cook until the butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.  Serve & Enjoy!

Season the scallops and add to the oil, cook until browned on both sides
Saute' the garlic and parsley
Return scallops to the pan and toss to coat
Serve and Enjoy!

If you are interested in viewing past Main Dish winners check them out here:

December's Winner: Pizza Pot Pies

November's Winner: Lasagna Stuffed Manicotti

October's Winner: Pumpkin Risotto

September's Winner: Burgundy Pork 



Saturday, November 2, 2013

Cookbook Contemplations

Hello my amazing supporters.  I really need your input on this one.  I have been seriously considering putting together a cookbook by Thanksgiving of 2015.  I want to be able to go through all the trial and error before then and get some of my food photography improved upon.   I would like to hear any and all honest opinions about whether or not you would be interested if I were to actually go through this.  What sorts of things do you think that I should add or take out? 

My vision would Have a section for each type of Meat (ie, Pork, Beef, Chicken, Fish/SeaFood) Desserts, Appetizers, Healthy Choices, Soups & Salads.  It would probably flow about the same as any other cookbook but I want something that would stand out.  I want to be able to have something fun and dynamic such as an alternative ingredients food wheel and what the effect of the different ingredients would have on the dish in terms of flavor, etc. 

I would love to be able to vamp up the website and would need someone who can help with blogging and getting my own .com going for a reasonable price.  I would like to expand my fan base to be at least 10 times what it is right now.  I would love to hear any ideas from people who have been successful at getting their blog out there. 

I have considered getting a better camera to do video of me cooking, but I have definitely gone back and forth on this.  I am not sure if a lot of people would really be interested in seeing how crazy and messy it can get in my kitchen as a single mom.  Most of the ones that I have watched are so laid back and organized, and with my soon to be 3 year old sous chef, that isn't always feasible haha. 

I am currently working on an actual list of all of the things that I would need and then what I would want to have in order to make this plan actually go through.  For anyone that can offer any advice, both positive and negative I would love to weigh all of my options.  If any of you have any services that you can provide that can be helpful I would definitely welcome that as well.  

Thank you all for hearing my jumbled plans as I reach a better organized thought process.  Thank you all for your continued support in my blogging endeavor, and I look forward to many more and great new things in the future!  Hope everyone is having an amazing weekend!


-Britt


Tuesday, October 15, 2013

The Winners! Pumpkin Risotto and Double-Layer Pumpkin Cheesecake

October's winning dishes had a pumpkin theme and both turned out amazingly delicious!  Hope you enjoy!  Your votes made the difference, I couldn't have done this without your support.  Thank you very much again!  The number one thing that I learned is how freaking hard it is to cut into a pumpkin...  I guess this being my first time actually trying to cut into it and cook it!  I definitely had to put a LOT of "elbow grease" into it.

 Pumpkin Risotto:

Ingredients:
4 Cups Chicken Stock
2 Cups Arborio Rice
2 Cups Diced Pumpkin (can substitute Butternut Squash if you prefer)
1 1/2 Cups Pumpkin Puree
1/4 Cup Basil (Finely chopped if fresh or use the spice)
1 Red Pepper (Seeded & Minced)
1/4 Cup Italian Blend Cheese
2 Tbsp Mascarpone Cheese
2 Tbsp Olive Oil

Directions:
Preheat oven to 400 degrees.  Combine broth, rice, pumpkin, and the puree, in a baking dish, and stir to evenly combine.  Stir occasionally, until most of the chicken stock has been absorbed and rice granules are puffed, about 30 minutes.  Remove from the oven and stir in the remaining ingredients.  Top with some extra cheese and basil and serve.
 
Combine broth, rice, pumpkin & puree in a baking dish
Cook for about 30 minutes
Add remaining ingredients and stir to mix well
Serve by topping with extra cheese and basil
Double-Layer Pumpkin Cheesecake

Ingredients:

Crust:
1 1/2 Cups Graham Cracker Crumbs
3 Tbsp Sugar
5 Tbsp Butter (Melted)
1/2 tsp Almond Extract

Filling:
2 packages cream cheese
1/2 Cup Sugar
1 tsp Vanilla Extract
2 Eggs
1/2 Cup Pumpkin Puree
1 tsp Ground Cinnamon
pinch ground cloves

Directions:

Crust:
Combine crumbs, sugar and margarine. Press onto bottom of springform pan.  Bake at 325 degrees for 10 minutes.

Filling:
Combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust.  Cook for 5 minutes at 325 degrees.  Add pumpkin puree, cinnamon and cloves to the remaining batter and mix until well blended. Carefully spread over the batter in the crust.  Bake 25 to 30 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.  Enjoy! 

 
Make crumbs out of the graham crackers :)
Press crust into the bottom of the pan
Combine the cream cheese, vanilla and sugar
Mix in the eggs and separate 1 Cup of filling
Pour filling on top of the white layer
Cook for 25-30 minutes
Serve with whipper topping and enjoy!

Sunday, September 8, 2013

Burgundy Pork & Apple Raspberry Crumble: WHAT YOU DECIDED

I just want to take this time to thank the valuable support of everyone who took the time to vote for their favorite recipe choice between the comments on my blog and on facebook.  You helped turn this into something fun and I honestly had no idea which dessert I was going to be making.

Your input was invaluable!  Thank you so much for contributing to What Should I Cook?

The final food tally was


A Burgundy Pork 16 Votes
B Orzo & Chicken 4 Votes
C Apple Honey Drumsticks 0 Votes
D Chicken Chili 4 Votes
1 Apple Raz Crumble 10 Votes
2 Banana Pudding 6 Votes
3 Bread Pudding 3 Votes
4 Rice Pudding 4 Votes

The burgundy Pork really won by a landslide!  Not to talk myself up or anything, but it definitely did turn out very tasty.  The apple raspberry crumble took a small lead in the beginning and held it the whole way through.  Although personally I would have rated it as my least favorite of the choices, I am really glad that it was chosen because it turned out even better than the pork and I will definitely make it again!  Without further ado, here are your recipes and the accompanying photos!  Thank you thank you again so very much!  We should definitely do this again next month!


 Burgundy Pork

Ingredients:
2-2.5 lbs Pork Tenderloin (mine was 2.6)
Seasoning (Hickory Balsalmic Rub, Crushed Rosemary, Sea Salt, Garlic Salt)
2 Celery Stalks Sliced
2 1/2 Cups Red Wine
1 pkg Au Jus (or whichever brown gravy you prefer)

Directions:
Preheat the oven to 350 degrees.  Place pork in a 9 X 13 baking dish and sprinkle with the seasoning.  Add the celery and pour the wine into the dish.  Bake for 45 minutes.  Remove the meat from the dish and put the dish onto the stove over a burner.  Add the Au Jus and simmer for about 5-10 minutes to thicken.  Serve by slicing the meat and covering with the sauce.


Season the pork
Add the celery
Pour the wine into the pan
Cook for 45 minutes
Add the Au Jus to the sauce
Serve & enjoy :)


Apple Raspberry Crumble

Ingredients:
Topping:
7 Tbsp Unsalted Butter
1/2 Cup Rolled Oats
3/4 Cup All Purpose Flour
1/2 Cup Packed Brown Sugar
1/2 Cup Walnuts, Chopped
1/4 Cup Almonds, Sliced

Filling:
2-2.5 lbs baking apples (I used Gala)
2 Cups Raspberries
5 Tbsp granulated Sugar
2 Tbsp Flour
2 Tbsp Lemon Juice
1 tsp Cinnamon
2 tsp Almond Extract
2 Tbsp Unsalted Butter


Directions: 
Preheat the oven to 375 degrees.  Butter a 2 Quart shallow baking dish.
Topping:
Whisk the oats, flour and sugar together.  Stir in the nuts. Thinly slice the butter into the bowl and work it into the mixture with your fingers until evenly mixed.  Set aside.
Filling:
Peel and core the apples.  Cut apples into 3/4 inch chunks.  Gently toss with the raspberries.  Toss in the remaining ingredients except for the butter.  Transfer the filling to the baking dish.  Slice the butter over top of the filling. 
Scatter handfuls of topping on top of the filling until evenly distributed.  Bake 40 minutes or until bubbly and brown. 
Let sit at least 10 minutes, serve with ice cream or whipped topping.  Enjoy!

Butter the baking dish
Whisk Oats, Flour, &  Sugar
Mix the nuts into the topping
Work the butter in with your fingers until evenly mixed
Peel the apples
Slice into 3/4 in. chunks
Gently toss with raspberries
Mix in the remaining ingredients
Pour into the baking dish
Slice the butter over top of the filling
Sprinkle the topping evenly on top of the filling
Side view of the topping evenly distributed
Cook until bubbly
Side view of finished deliciousness :)