Shrimp for a Quick Dinner

Friday evening, I came home later than expected (long day of running errands, no job yet) but still wanted to make shrimp for dinner. I had a bag of frozen, cleaned and deveined shrimp in my freezer; so all I had to do was defrost them in cold water for 2 minutes.

I found a recipe online at Epicurious called Greek-Style Shrimp. Being Greek-American, I thought I would try this recipe since the ingredients and preparation were similar to something my mom would make with fish (she would bake it though). I adjusted the ingredients and the preparation for my purposes, but you can check the link above for the original recipe (they use white wine, which I plan to add next time).


Shrimp with Tomato Sauce (2 servings) (Adapted from Epicurious' Greek-Style Shrimp recipe)










Ingredients
- 2 tablespoons olive oil
- ½ small onion, chopped
- 1 14-ounce can chopped tomatoes (including the water in the can)
- 1 teaspoon dried oregano, crumbled
- Salt and freshly ground pepper
- 3/4 pound uncooked medium shrimp, peeled, deveined


Preparation
In a skillet large enough to hold everything, heat the oil.
Add the chopped up onion and sauté for 5-6 minutes until it becomes translucent.
Add the tomatoes and sprinkle in the oregano, salt and pepper.
Simmer until thickened, stirring occasionally, about 5 minutes.
Add shrimp and stir until opaque and pink, 3 minutes. Try not to overcook the shrimp, or they will be rubbery.
Serve with rice (we served with white rice).

We enjoyed this dish and would make it again. Let me know if you liked it!

CPA Exam Score Release (aka How to Torture a CPA Exam Candidate)

Yesterday I found out through my NASBA State Coordinator that they did not receive my grade from the AICPA yet. This means I have to wait until June, even though I sat for the Exam during the 1st wave score release date range of April 1 through May 8.

For anyone going crazy wondering when they will receive their score, here is a chart I received from my NASBA state coordinator:


The following chart provides approximate score release information.

Testing Month	AICPA Releases Scores to NASBA	Scores Reported to Candidates
January	3rd week of Feb & 2nd week of March	February or March or April
February	2nd week of March	March or April
April	3rd week of May & 2nd week of June	May or June or July
May	2nd week of June	June or July
July	3rd week of Aug. & 2nd week of Sept.	August or September or October
August	2nd week of September	September or October
October	3rd week of Nov. & 2nd week of Dec.	November or December or January
November	2nd week of December	December or January

Please note that candidates who test on the same day may receive scores at different times due to differences in necessary quality control procedures.

Error: Score not found

I really hate that phrase.

For the past 3 days, I had been compulsively checking for my Audit grade. I tried to stay away from the computer (read a library book, looked through cookbooks, washed pots and pans, found something to organize). These things kept me busy for 15-20 minutes (organizing the closet took a little longer) and then I was back on NASBA’s website. I have stayed up past 1AM for 3 nights straight checking for that elusive grade. Then I wake up early the next morning to check again!

I needed to put an end to the seemingly endless waiting, so I called NASBA this morning to see if they have my grade. The NASBA rep gave me a canned response that grades are posted as soon as they are received. I asked her if she could check if I would receive my grade in the 1st wave of score releases or in the 2nd wave. She said she couldn't do that and that my score would be released some time from now into June. Not much help.

I decided not to check NASBA’s website anymore (easier said than done) because my grade might not come out this wave. I would be wasting my time. Sometimes I feel like waiting for my grade is harder than taking the CPA Exam! Does anyone else share these frustrations?

Even MBAs Can’t Find Jobs

After sadly putting aside countless job postings that require the applicant to be either a CPA or MBA (or sometimes both) and complaining on this blog about how unfair it was (I felt my work experience should out-weigh the fact that I don’t have either yet), I found something interesting.

I stumbled upon a collection of blogs on the Wall Street Journal‘s website called Laid off and Looking where 8 unemployed MBAs write about their difficulties in finding a job.

From a quick scan of their bios, I saw that one of the job-seekers was a former CFO. The CFO wrote that companies were turned off by the fact that he had worked at too many places in his 28-year career. How ridiculous that they thought 5 companies were too many! Companies go through so many transitions (being acquired, CEO changes) that sometimes create turnover in top executive spots. The hiring company shouldn't have dismissed this person because of something like that.

I think the rest of us that are unemployed may run into the same problem in the future. Right now, people understand the situation because of the economy and the job market. But I don’t think employers will be as understanding in a few years.

If someone was laid-off after working at a company for 1 or 2 years, will it look like the person was job-hopping? What if the same person found a job at another company and that company had layoffs after 6-8 months? – sadly, I have seen this happen to quite a few people. Will this situation cause a potential employer to question our loyalty?

It’s fine if you can get in the door and explain your situation during an interview. The problem is, if your resume is rejected, you won’t even have that chance. What do you think?

Still Waiting...

Just in case you were wondering, I'm still waiting to hear back about that job and my Audit grade. Hopefully, my grade will be posted this week.

Veal Scaloppine with Lemon

I don’t cook veal cutlets as regularly as chicken cutlets, but when I do, I like to use Marcella Hazan’s recipe for Veal Scaloppine with Lemon from the book Essentials of Classic Italian Cooking. The tender veal scallops taste so delicate covered in the lemon and butter sauce.

I actually found veal scaloppine on sale for $10/lb (usually I buy veal cutlets and tenderize them) so I made this dish for dinner this evening. Unfortunately, we were so hungry that I didn't get a chance to take a picture of the dish before the food was devoured!

I would like to share the recipe with you (I assume I have to get permission to post the recipe), so here’s a link for Veal Scaloppine with Lemon. The instructions are paraphrased, so they're not as detailed as Marcella Hazan’s, but the ingredients are the same (except they omitted the flour on a plate).

Some tips I've learned from the book and from my experiences making this recipe:

• To tenderize the veal (if you didn't purchase it tenderized by the butcher), I place the veal between a folded sheet of plastic wrap and hit it with the meat tenderizer. Instead of just pounding the veal, I hit it and draw the tenderizer towards me. This stretches out the veal. You don’t want to rip it apart, just get it thin and flat
• I follow Marcella’s advice to dredge the veal scallops in flour right before putting them in the pan; any earlier and the flour will become soggy
• After taking out the veal, I like to put my drained spaghetti into the saucepan to mop up the remaining sauce before adding it to the plate

I will post a picture and link to this post next time I make Veal Scaloppine with Lemon. What’s your favorite veal recipe?

Waiting in Agony

I am waiting for 2 things – my Audit grade and a potential job offer. One is driving me insane and the other has become an afterthought.

Surprisingly, the wait for the job offer is what’s killing me (I actually had to make a note in my planner to remember to check my Audit grade). Usually, I desperately want to know if I passed or failed on a part of the CPA Exam. I can’t focus on studying for the next part I’m taking because I check my grade a hundred times a day. This time I gave the test my best shot and whatever happens, happens.

Generally, the interview process goes by quickly – I like your company, one of the recruiters I’m working with (or I) sends you my resume, you like my resume and ask me to come in for an interview, we meet, then we decide if we are right for each other. The first interview is like a blind date where both sides want to put their best face forward and at the end of the first meeting conclude if this connection should go any further. Even though we both look good on paper, you might not like me or I might not like you. Yes, it is possible for a job candidate to reject a job (instead of the other way around). I understand it’s not a job candidate’s job market, but I still believe you should be happy with the company and the people you would have to work with.

This job is a different story because I feel like I invested so much into interviewing, in terms of effort, time and money. I wanted to guarantee I would get this particular job. I had to endure 3 interviews (with long waits between each) and bring my “A game” each time. I had to purchase a 3rd business suit and travel into the city (both pricey when you are unemployed). But the most work was on practicing how I could convey to them that my skills and experience are what they are looking for. No more being humble and letting my resume speak for itself; I had to sell. I was determined to be THE candidate.

When you go on an interview, you have to show the interviewer, who may be your potential employer, that you really want to work there (without sounding desperate) and that hiring you would be the best decision they ever made. In order to project this, you have to convince yourself first. On the train ride to the city, I would read my notes on the company and have conversations with myself (in my head, not out loud). I would ask myself what my strengths and weaknesses are. I would then come up with a “30 second pitch” summarizing what I bring to the table and how I can help them with the challenges they are facing now and in the future.

As I stood outside the building before each of the 3 interviews at this company, I told myself “I have to work here. I NEED to work here.”

Hopefully, they will feel the same way.

Those 3 Letters Strike Again!

I have been sick the past few days (thankfully not with the swine flu), so I didn't get a chance to post.

Earlier this week, I had yet another interview with a company I have been interviewing with for what seems like an eternity. I am not complaining because I am fortunate for this opportunity, especially considering the current state of the job market. However, it seems like such a prolonged experience compared to the last time I was looking for a job.

Of course, the dreaded subject came up at this interview – “The only thing I don’t see on your resume is your CPA license.” Here we go again; they like me, but can’t justify hiring a non-CPA for the position. Those 3 letters didn't matter that much when I was going on interviews a couple of years ago (some of my then would-be bosses didn't have their CPA licenses either and weren't even planning on taking the Exam).

Well, to this I respond that I am currently taking the Exam: passed one, sat for one last week, taking another in 3 weeks, and hope to pass by mid-summer. I had to make it crystal clear that I would be a CPA very soon after they hired me. The interviewer then looked at my resume again and asked if I have all the requirements for my license. He seemed relieved when I noted that all I have to do is pass the test because I already have my 2 years of public experience.

Maybe (at least) one of the other candidates is a CPA and my lack of a license would take me out of the running for this position? It is a shame if that happens because a person’s experience and personality should mean more than those 3 letters. We will see what happens. How is your job search going?

Sweet Stuff

I wanted to make a quick, sweet snack the other day because one of my friends was coming over. Cookies aren't the first thing that comes to mind when I think “quick” (having to spoon them onto the cookie sheet, removing them from the cookie sheet when they’re done, spooning the next batch on…). But I made short work of it by using wax paper to line the cookie sheet and lift the cookies.

I decided to make sugar cookies since they were a hit with my family the last time I made them (even my 2 ½ year old cousin said “Very good” and grabbed a couple with her to eat while she played). I used a traditional recipe and tweaked it because I didn't have eggs on hand. Here is the recipe:

Sugar Cookies (makes 4 dozen)
(Total cooking time approx. 40-48 min)

Ingredients
- 2 sticks butter (allow to soften at room temperature)
- 1 ½ cups sugar
- 3 Tbsp water
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 2 ¾ cups flour

Preparation
Preheat the oven to 375 degrees.
Cream the butter and sugar in a bowl.
Add the water and vanilla extract
Slowly add the baking soda, baking powder and flour. The dough will start to appear crumbly. Add a teaspoon or two of water so the dough will come together. (You can also stop the mixer, take the bowl out and get the dough into a ball with your hand).
Drop teaspoonfuls of the dough onto an ungreased cookie sheet.
Bake each batch for 10-12 min depending on your oven. The tops should be very light gold in color.
Let the cookies sit on the cookie sheet for a minute because they will be too soft to handle. Then move them to a cooling rack.

I love chocolate chip Italian butter cookies like these (pictured). My favorites are from Angelo’s in Bensonhurst, Brooklyn, NY. I used to work in an Italian bakery in my pre-accounting days, and couldn't get enough of them! What are your favorite cookies?