As soon as I graduated from college with a degree in nutrition, I entered right into a 10-month internship. People wanted to know how much I was getting paid. (Secretly, I kind of liked the shocked faces I received when people learned that I was the one doing the paying, not the other way around!)
And then I graduated from my internship. And people immediately wanted to know if I had a job. When (where?) was I going to move out of my parents’ house? And what kind of job was I seeking out? What did I want to see in my future? Was I dating? And, while I was at it, what is the purpose of life?
Honestly, these questions make me feel slightly uncomfortable. Mostly because I just don’t know how to answer them.
First off. Yes, I have a job. But it’s not really a full-time job. I’m getting paid for making research calls. It goes something like this. “Hi, my name is Sarah, and I’m calling from such and such a study. How are you? I’m just calling to collect some dietary information from yesterday.” And then I walk them through the process of portion sizes and various brands, all while making sure I don’t give any biased information or recommendations.
And I kind of, in a geeky sort of way, enjoy it.
But usually when I explain this to people, they want more of an answer. Okay, so I’m working part time making research calls.
The truth is. I’m still looking. And as I’m sure many of you know and understand, job hunting is a job in and of itself..
As is cooking for the family. Filling out resumes. Making research calls. Studying for the RD exam.
Not to mention, I have no idea what kind of job I would like to do at this point. I’m pretty much set on taking any sort of clinical position, although in the long term, I’d like to have some variety and spice. A little freelance writing, maybe. Counseling. Teaching a few gym classes.
Cooking would be nice.
All I know is that this whole indecisive, awkward, not really sure kind of answer is the problem with being sort of (kind of) semi-employed.
Yes. This is the absolute problem of being busy, swamped, and crazy, without really knowing how to explain myself.
In the meantime, I’ll keep on job hunting. And studying. And working like crazy.
(And no, I’m not currently dating. I’m in no huge rush to move out before finding a good, steady job. And while I have some idea of the purpose in life, this would take more than one post to discuss.)
So, as always, I will continue to cook. Because this is one thing that will always make complete sense.
Lemon-Garlic Shrimp and Vegetables as seen at EatingWell.com
Use this flavorful combination of shrimp and vegetables to top your linguine, brown rice, whole wheat couscous or quinoa. And make a double batch if you’re planning on leftovers!
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
QUESTION: What are you currently doing for a job? Do you like it?
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.