Text 12916, 99 rader
Skriven 2007-03-11 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: CCI test
================
 -=> Quoting Hap Newsom to Lynn Sacerdote <=-
 
 HN> Isn't it amazing how many "hoops" you have to jump through? My wife
 HN> went  back to college again to become a teacher when our daughter was
 HN> in  elementary school...she was over 30 at the time.....and still she
 HN> had to jump  through all the "hoops".

Roslind was a hairdresser before she studied Fine Arts and became a
teacher. Over time she qualified as a hair stylist, an esthetician, an
electrolysis tech, a relaxation masseuse and as a certified instructor
for the first two. After getting her degree in education she often
stayed involved with hair dressing: she created a course curriculum for
the community college so that hair dressing could be taught locally. She
also designed their first classroom, working closely with electricians
and plumbers and taught the first semester before moving on. As well,
she wrote the job description and worked with Human Resources recruiting
and hiring the successor. Later she took a contract to represent the
NWT, Nunavut and the Yukon at the National Trades Certification Board.
She was involved in setting standards, revising courses and creating the
"interprovincial red seal" certification. Even though she wrote the book
and set the course she neglected to award herself a red seal. Last year
she considered working for the college's hair dressing program again;
she was informed by a punk kid in HR that she would have to pass the red
seal course first! She ending up writing the same exam she created 12
years ago! (She got 100% of course.) Now, that's jumping through hoops.

In the end she took an instructor's position at the college's remote
campus in Rae instead, teaching in the "Teacher's Access Program" for
older Native women who hadn't completed high school but want to go to
university to become teachers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cantonese Velvet Chicken with Broccoli and Ham
 Categories: Chinese, Ham, Chicken
      Yield: 4 Servings

      1    Skinless Boneless Chicken
    Breast; (About 6 Oz)
      1    Egg White
    1/4 ts Salt
  2 1/2 ts Cornstarch
      1 qt Peanut Oil
      1 ts Peanut Oil
    1/3 c  Chicken Broth
      3 TB Shao Hsing (Chinese Rice
           Wine) Or Dry Sherry
    1/2 ts White Vinegar
    1/2 ts Sugar
    1/2 ts MSG; Optional
    1/8 ts Ground Black Pepper
  1 1/2 c  Small Broccoli Flowerets
      1 TB Paper-Thin Fresh Ginger
    Slices
      1 TB Chopped Garlic
      8    pcs Smithfield Ham
           -(1/2" X 1/2" X 1/16" Each)
      6    Baby Corn
    1/2 ts Chinese Sesame Oil

  Freeze the chicken breast slightly and cut on the bias into thin,
  broad slices.  Mix with the egg white and the salt.  Stir vigorously
  until the egg white foams.  Add 1 teaspoon of the cornstarch and 1
  teaspoon of the peanut oil.  Blend well.  Let sit, unrefrigerated and
  covered, for 1 hour. While the chicken is sitting, prepare the sauce:
  mix together the chicken broth, shao hsing, vinegar, sugar, MSG, and
  black pepper. Mix the remaining 1 1/2 teaspoons of cornstarch with
  enough cold water to make a milky cream; add to the sauce mixture.

  When ready to cook, heat remaining 1 quart of peanut oil in a wok to
  375F. Add the chicken slices and deep-fry for 20 seconds.  Remove to
  paper towels. Add the broccoli flowerets and deep-fry until just
  cooked, about 1 to 2 minutes. Remove to paper towels. Drain all but 1
  tablespoon of the oil. Over moderately high heat, stir-fry the ginger,
  garlic, ham, and baby corn in the remaining oil for 1 minute. Increase
  heat to very high, and add the sauce mixture. When it comes to a boil
  and thickens, add the chicken, broccoli, and egg white chunks. Stir
  quickly, turn off heat, add the sesame oil, and serve.

  Serves 4 as part of a Chinese dinner.

  Recipe by: The Dean and DeLuca Cookbook

  From: Melody

MMMMM


Cheers

Jim, in Yellowknife




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