My news is…I resigned from my job. To be honest, I still have very mixed emotions about the whole thing because as you may know, I absolutely love my job. I love my team. I love being in the kitchen. I love seeing patients. I love my boss. I love my co-workers. I love the stress…to an extent. I love so, so much of what I do every day.
But when I got an email a few weeks back from a diabetes program director at the hospital just minutes from my home for a 28 hour per week diabetes educator position…my heart had to wonder if it was time to make a career change. A change that would bring about a better work-life balance, far less time on the roads, and far more importantly, significantly more time with that cute little baby of mine.
I labored over the decision for weeks. Literally. I had to decide between a job I know and love that has me a bit more stressed and away from home more than I’d like…or a change in career – a step back from management and a return to all patient care. I have to continue to tell myself that it was a beautiful and blessed position to be in. Not only that my family has the opportunity to make this decision, but that these opportunities are available to me.
It was this past Monday when I was dropping Shea off at daycare that a look on her face had me know what I should do. I dropped off my smiley, happy baby and when I walked away for the day, the joy in her face faded away. While I know it was only for a moment and she quickly recovered, there was a switch in my mind and my heart that had flipped. I needed and wanted to be closer to home and more present for my daughter. My director hat was going to get hung up for now.
I communicated my decision to my boss late on Thursday afternoon and it came as a complete shock. It is a secret to no one at all that I love my job but in the end, the saying “having a baby changes things” is so very true.
I’ll shorten my commute from about 35 minutes to 6 minutes and work 2 minutes from Shea’s daycare. I’ll have the flexibility to come home for lunch, or maybe even squeeze in a workout. I’ll be able to learn more about diabetes and cool things like continuous glucose monitoring and insulin pumps that my smaller diabetes program doesn’t currently have access to.
I will be leaving behind a team that is absolutely incredible and co-workers that makes me smile and laugh…a diabetes program that I’ve grown and nurtured into what it is today. It’s so bittersweet for me. And change is always scary.
On a much lighter note, I’ll be leaving behind a kitchen in which my office is smack in the middle of. I will no longer be surrounded by sights, smells, and access to delicious food all day, every day. Of course this is both good and bad 😉 Perhaps a step away from food during the day will ignite my desire to cook more at home.
During one particular cooking clump, Mr. Prevention requested crab bisque – a not-so-healthy soup selection. I consulted Google and came up with this fairly healthy rendition and guys, it’s a keeper.
- 1 Tbsp olive oil
- 1 onion, finely chopped
- ½ cup carrot, finely chopped
- 1 Tbsp tomato paste
- 6 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1¼ cups water
- ¾ cup half-and-half
- 2 (8 oz) bottles clam juice
- 6 oz ⅓-less-fat cream cheese (about ¾ cup)
- ¼ cup dry sherry
- 1 Tbsp fresh chives, chopped
- 1 tsp fresh thyme, minced
- 1 lb lump crabmeat, drained and shell pieces removed
- Heat oil in a large saucepan over medium-high heat. Once hot, add onion, carrot, and tomato paste. Cook 10 minutes, stirring occasionally. Add garlic; cook, stirring constantly, 1 minute. Stir in flour; cook 1 minute, stirring frequently.
- Stir in 1¼ cups water, half-and-half, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add cream cheese, stirring until melted. Stir in sherry, chives, thyme, and crabmeat. Cook an additional 5 minutes or until crab is heated through. Serve hot.
Weekly Menu: March 1st – 5th
- Sunday: baked potatoes with Katie’s Chili
- Monday: Linguine with Meyer Lemon Cream and Chives
- Tuesday: Pesto Chicken Lasagna
- Wednesday: Ricotta, Chocolate Chip, Banana and Chia Pancakes
- Thursday: Stuffed Pepper Soup