Resiliency

April 27, 2022 Sharon Jacobson

Resiliency

It is hard to believe how long it has been since the pandemic started. Going through this individually, as an online professor, and as a Pampered Chef consultant has taught me hot to go with the flow and be resilient. Honestly, I think my life lessons about being resilient began the day I was born. The pandemic, however, has been a time that has challenged all of us to be resilient. We have all had to make changes in our lives and adapt to the ever going changes in what is happening with Covid. We have gone through times of just learning about it, having to shelter in place, having to learn new ways of living, talking with people who feel differently about the virus then we may, finding how and where to get vaccines if we chose to, deciding when and where and around whom to wear masks and the list goes on. Fortunately for me, I began social distancing 11 years ago when my paratransit services disappeared.

That did not mean this pandemic has not taught me to be resilient, it has. It taught me to have compassion for others, who were adjusting to social distancing. It taught me to be more compassionate with my students who were experiencing all kinds of additional stressors with the changes in their life. It taught me to listen to my Pampered Chef hosts and guests who were finding themselves experiencing major changes in their meal preparation because they were cooking more and spending more time in the kitchen then they had before. I found myself being resilient with the company that was and has always adapted to the circumstances and juggled inventory and supply chain issues. Being able to bounce back from ongoing changes has kept me balanced, focused and centered in the midst of diversity.

Being resilient has enabled me to be loving and kind with others who are not adjusting as well to the changes we are going through as a global community. Being resilient has also been challenging at times as it is also a reminder that not everyone I interact with is as resilient as I am. Not all businesses have bounced back or been able to pivot like others. Life is not always easy and at times we are more resilient then others and some of us are more resilient then others are. As we move through life, may we remember to be compassionate with all, those who appear resilient and those who are not.

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Salad Revelations

July 20, 2012 Sharon Jacobson

It was a simple request which inspired this blog. I chose to ask each person present in our house one evening to contribute to the creation of dinner. One person was asked to cook the steaks and burgers. I made a southwestern potato hash and I asked the other two people to create a salad. Sounds simple, right? After all we all know what a salad is. What was interesting was some of the discussion which pursued as they were choosing what kind of salad to make and what to put in the salad. It got me thinking about what exactly is a salad. Is there A definition of what A salad is?

Oh what we were missing!

June 27, 2012 Sharon Jacobson

When I would go to visit Zoe in Alexandria, Virginia, we would pass this restaurant on Route 1 that had a large yellow sign out front that said Korean BBQ and Sushi. With neither of us ever having had Korean BBQ, we had no idea what we were missing. We both assumed it was like American BBQ and as Zoe does not like Sushi, it wound up never being a restaurant we went to. Oh what we were missing. A few weeks ago, I saw this sign on Facebook about the countries in the world that had the lowest percentages of overweight people and the number 1 country was Korea, followed by Japan. So I began learning a bit more about Korean cuisine. The most common dish I kept finding were various forms of Korean BBQ. In some respects, it is similar to American BBQ in that it can be marinated and then grilled; however, that is where the similarity ends.

Fusion Style: Goodness and Love

June 20, 2012 Sharon Jacobson

When I was in seminary, I found myself frustrated because there were theological writings, which approached various themes from a diversity of perspectives. There was Latina(o) liberation theology, African American liberation theology, liberation theology; womanist theology, feminist theology, systemic, process, historical, philosophical, biblical, and the list went on. Each of them came from a very clear standpoint; however, it seemed that each of them was based on a sense of homogeneous experience. I always struggled with that as a biracial and multicultural woman because my being and experience is more heterogeneous then homogeneous

What does your garden grow?

May 26, 2012 Sharon Jacobson

I am not sure what it is about this time of year that I find myself thinking about herbs. Maybe it is the surprise visit I found in my outdoor gardening area the past few weeks as what I thought would be empty buckets began to reveal hearty chives, mint, and basil. At the same time, I have found myself thinking about how much my relationship with herbs has changed over the last few years. I can remember a time when everything was just a spice and you found them all in bottles in aisle. I never stopped to look at the fresh herbs in the produce section or consider planting them in my own yard. Yet here I am with a completely new relationship with herbs. I now find myself spending a considerable amount of time exploring the herbs in the produce section of my market and, when I am able to leave the house, looking at herb plants at the garden center. I have come to appreciate the vast difference in flavor between dried and fresh herbs. I would not go so far as to say I am an herb expert, however, my appreciation and relationship with herbs has evolved over time.

Nothing Says Lovin’ Like Somethin’ From The Oven

September 2, 2011 Sharon Jacobson

I remember growing up seeing the Pillsbury commercials with the little dough boy, Poppin’ Fresh, who would always say “Nothing says lovin’ like something from the oven. He was so cute, he made you want to go out and buy those products and have biscuits, turnovers, and pies straight from the oven. This for me was homemade. It was my idea of something from the oven, homemade baking. The next version of homemade I remember was my mom getting some frozen dough from the store and baking that in the oven. I remember loving that bread. It always tasted so much better then the store bought. I especially loved it when it first came out of the oven and you ate it warm with melted butter on it. Those were the days. Several years ago, I learned how to make bread from scratch. I have not made it in a long time, as my schedule had not allowed it.

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