My major change was my decision to leave my job at the beginning of August. For a long time, I have wanted to set out on my own to see if I could gain traction as a writer and public speaker. The decision was scary (still is!) but I am enjoying the challenge. I am trying to adopt an entrepreneurial mindset, which is a little tough since I hate self-promotion. But I am enjoying the learning process and building new skills. The change has certainly has clarified my values. I want to use my life experience to help others, and I feel that this is the best way to accomplish that.
Congrats on loving the speaking gigs, Chris! I'm sure that's incredibly exciting. For the most part, I embrace change, and what's next...except when the ripple effect proves annoying (like the new pizza place that opened on the corner that is totally screwing up life for those of us with street parking...and there are two other places open and ready for new business which will likely only make it worse, GAH!). Aside from that, I'm a true optimist. 🙄 xo
LOL. Considering I can only get the gluten-free, dairy-free square (and I shouldn't even be having that; rice flour and I'm supposed to be grain-free), I can say it's overwhelmingly mediocre. But, the high school kids seem to like it, and they have a steady trade, so don't take my word for it. xo
I used to just get a no-cheese pizza (even a calzone -- chicken, sundried tomatoes and spinach...yum). But there are some decent faux fromage now, like Daiya and Forager. The place near me uses Daiya, but I will get Forager and some cactus tortillas when I'm super desperate for a quesadilla. It's a texture thing for me. And I haven't found a cauliflower crust recipe that isn't egg- or cheese-free. And I'd have to invest in a pizza stone to experiment (and, right now, my teeny tiny kitchen does not have an inch to spare.) One day, though. I can also make socca, which is just chickpea flour and water, baked in a 450 oven in a cast iron skillet. Makes a decent crust, but I usually make it in place of naan if I'm aching for bread. xo
Great post Chris! My current change is becoming an empty-nester. Typing this from an airport, headed to see some family I love to help me through this transitional time. Love the new format and the Resilience Response!
Congratulations on a terrific first edition, Chris! I especially loved the section about the benefits of a commonplace book - I'm an avid notebooker, and this really resonated!
I’m also navigating a big career change, and in some ways, the change-happening-to-me factor of a layoff was a forcing function to reevaluate my professional identity from the ground up. Uncomfortable, but I am certainly happier now!
My major change was my decision to leave my job at the beginning of August. For a long time, I have wanted to set out on my own to see if I could gain traction as a writer and public speaker. The decision was scary (still is!) but I am enjoying the challenge. I am trying to adopt an entrepreneurial mindset, which is a little tough since I hate self-promotion. But I am enjoying the learning process and building new skills. The change has certainly has clarified my values. I want to use my life experience to help others, and I feel that this is the best way to accomplish that.
Congrats on loving the speaking gigs, Chris! I'm sure that's incredibly exciting. For the most part, I embrace change, and what's next...except when the ripple effect proves annoying (like the new pizza place that opened on the corner that is totally screwing up life for those of us with street parking...and there are two other places open and ready for new business which will likely only make it worse, GAH!). Aside from that, I'm a true optimist. 🙄 xo
Is it inconsiderate to ask if the pizza is any good?
And yes I can commiserate :)
LOL. Considering I can only get the gluten-free, dairy-free square (and I shouldn't even be having that; rice flour and I'm supposed to be grain-free), I can say it's overwhelmingly mediocre. But, the high school kids seem to like it, and they have a steady trade, so don't take my word for it. xo
I have had cauliflower pizza which is good but I don't know how to get around the cheese :/
I used to just get a no-cheese pizza (even a calzone -- chicken, sundried tomatoes and spinach...yum). But there are some decent faux fromage now, like Daiya and Forager. The place near me uses Daiya, but I will get Forager and some cactus tortillas when I'm super desperate for a quesadilla. It's a texture thing for me. And I haven't found a cauliflower crust recipe that isn't egg- or cheese-free. And I'd have to invest in a pizza stone to experiment (and, right now, my teeny tiny kitchen does not have an inch to spare.) One day, though. I can also make socca, which is just chickpea flour and water, baked in a 450 oven in a cast iron skillet. Makes a decent crust, but I usually make it in place of naan if I'm aching for bread. xo
Great post Chris! My current change is becoming an empty-nester. Typing this from an airport, headed to see some family I love to help me through this transitional time. Love the new format and the Resilience Response!
Thanks Sue!
Great first issue of The Resilience Response, Chris. I like the new format and content.
Thanks Stephen! I'm glad to get it off the ground finally. The hardest part was coming up with category names!
Congratulations on a terrific first edition, Chris! I especially loved the section about the benefits of a commonplace book - I'm an avid notebooker, and this really resonated!
The new format is fantastic, Chris!
I’m also navigating a big career change, and in some ways, the change-happening-to-me factor of a layoff was a forcing function to reevaluate my professional identity from the ground up. Uncomfortable, but I am certainly happier now!