Love it

Did I tell you I love my job? I work about 24 hours in a two week period, and I get lots accomplished in those days off.
My boss is strict. I think that is the only way to be.
She expects work and no play.

Why do I love my job.
1. I get to talk a lot, to everyone and anyone.
2. I get paid to talk.
3. I meet the nicest people.
4. I hear so much about the youth of today being rude Etc. I have not seen that AT ALL. The children are very respectful and always say "Thank you" I see Parents teaching them to be respectful. Wow!!!!
5.I get paid to enjoy this part of my life.
6. The job came just in time, David will soon, (hopefully) be off taking care of his arm.
7. I was a boss for 20 years and It is NOT fun when women are your main players and believe me women are difficult.
I see the looks I get, because I am a new hire, I know the back stabbing.
Does it bother me? Not at all, I am there to do a job I was hired to do ND I do enjoy it.
If they do not get hours, Then start smiling and talking.That is all it takes, Plus performance, ( selling and promoting the products).
8. When it is time to get to the sales floor I am raring to go and want my destination immediately. I wanna move. At times I have had to dry sell products. (ex I ran out of free demos so I stand in front of my table and hawk the items) That is fun. I make fun out of it.
9. I do get tired, really tired, but I Have one problem, David snores  horribly, He can not turn over on his arms so I do not disturb him. I have moved my sleep to the extra bedroom. I miss him but I refuse to wake him to move, he needs his rest too.
So what goes pop----------pop---------pop-------pop-------------Snort, snort, blow, snore. Pop -------pop-----pop------pop------Snort, snore, blow. snore. All night long, I had to move. Poor guy his arms keep him flat of his back, No side sleeping.

I try to buy the products I sell, I want to expand on the uses of the products. In food items I have always tried to think outside of the box.
I  make new uses for products and go home and try them. So far no flubs. A good cook always thinks of new uses for prepared foods, example, "Petite Palmiers' A french cookie with 300 layers of dough with butter. I see this as a base for a wonderful cheesecake.
Now I am not the best cook but I am adventuresome, When I told a customer of the uses, she immediately informed me, "No you cant do that, it has too much butter"
I had to disagree. Yes it has butter and some sugar. When you make a graham cracker crust, you add sugar and butter, Right? with this you add small amt of melted butter to make the crumbs stick together. No sugar. Test for sweetness. Press in your spring form pan Aden have fun baking. I am.
On one item I demo'd I made cookies. The item was pistachio, pomegranate, Greek almonds, almonds and nuts with a coating of black pepper. Alone the item was good the pepper had a bite.
I took the item home, baked oatmeal cookies and as they came out of the oven I sprinkled them with more black pepper. They were marvelous.

Think  outside the box on your pantry items. Nearly every item can be used for other purposes. I am enjoying telling customers of new recipes and ways to use the product.
ON Friday, I informed a customer on making roasted fruit for a fulling with the Petite palmiers' Layer them like a shortcake with the palmier as the bread, It works great.
Roasted fruit.

In roaster pan, add 1pint half strawberries,

1 pint blueberries

1 pink raspberries,

1 pint blackberries.

Add 2/3 cup sugar and the seed of one vanilla bean. Throw the entire seed pod into the pan.

Roast at 450 for approx 20 minutes/ All the juices blend and the vanilla only adds more flavor.
Use as you desire.

 I will be using them in meringues I make in the oven.
I found the recipe on "Barefoot Contessa" However I will also layer the" petite Palmiers" as a shortcake layer. Why bake when the most marvelous baking has been done for you. It certainly can not ruin the layer, it only stands to make it more buttery shortcake flaovor.

So remember, salt, and pepper are  not just for seasoning hidden deep in the soups, sauces and whatevery you make.
They ahve many mre uses. How about sprinkling sea salt on your fudge when it is set.
All I can say it is  taste treat.
Try it, when you bake you fudge, add a layer of heavy sea sale of koasher salt. You will not regret it.