September 15th, 2009

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Quitting jobs...

Several of my friends have quit their jobs lately...each for a different reason...to pursue another interest, because the job is not to their liking, to pursue higher studies, motherhood, marriage, a better job....

When the decision is a fait accompli, it's probably easier to quit a job. (I'm not talking about being laid off.) But what about when there ARE things about one's job that one is enjoying, and the money IS convenient (when is money not convenient?), when the contacts are useful, and when the perks are good? How, then, does one make the decision to quit? If (as has happened to a couple of friends) one wants to take up a job again, or wants to quit the next job.... does one want the old job back, or not?

Is one beset by worries that one may regret the decision later? Or is it an easy decision, after all?

I have never held a full-time job, so...I'd like inputs from all of you. Whenever I have quit any of my part-time jobs, it's been because I've wanted to, so there's never been any dilemma over it.

Lately, though, it's been bugging me a little that I've never earned any significant money in my life....doesn't bug me a LOT, but yes, the thought is there that I am probably a leech-parading-as-a-housewife...
wave

My recipe for Chai, for inspirethoughts

* IF you want masala chai:

* for each cup of chai that you want, take half a cup of milk, and half a cup of water.

* with a pestle, smash ginger, cloves and cardamoms (about 1/2" piece of ginger, one clove and one cardamom for 2 cups of chai) at the bottom of the pan in which you will make the chai.

Or, you can add ginger powder, elaichi powder, and clove powder to the milk/water mixture.

If you don't want to make masala chai, leave this step out.

* Add the chai to the milk/water mixture. If it's Taj Mahal, Yellow Label, or Lipton Red Label (the two varities most easily available in the US)...add a rounded tablespoon (yes!) or a measured tablespoon and a half, per cup. If you can let the mixture steep for a while, it's better.

* Now boil the whole thing, let it boil for about 15 to 30 seconds, and then switch off and cover for about half a minute.

* Strain the chai, and serve (sugar can be added while boiling, but I prefer not to, as drinkers can add the amount they want.)

This way, I find, that whether there are 3 people or 30, I make exactly as many cups as required, and there is no wastage!

Microwave:

Microwave the whole tea-steeped mixture, with or without masala, in the microwave UNTIL it boils (use a large enough container so that it doesn't overflow). Take out, strain AFTER half a minute, and serve.


*You need to add enough chai to make a nice brownish chai, it shouldn't be too white!

I love 3 Roses Tea in India for making chai. chaibacca's favourite is Society Tea, available only in Mumbai, alas!