So, we are doing peer and self evaluations at work right now. Writing a peer evaluation is easy. However, writing a self-evaluation is absolute torture. You can’t feng shui it. There is no way to get heaven and earth to come together in harmony when you have to evaluate yourself and your performance for the past year. You know yourself inside and out. There are good things, sometimes even great things, but they are easily offset by the mistakes or errors that are made.
Of course, with a self-evaluation in the business world (and I mean any job) you have to gauge your performance by what “corporate” says you should be doing. Minimally you must be able to walk on water…and that is just equal to a “C” grade in school. It’s average, it’s what everyone is expected to do. To be able to rate yourself higher than walking on water, you must also add things like “on a daily basis I do a quadruple willy nilly with a double looping fandangle and half turnpike upside down spread eagle atmospheric nose bounce while quoting the square root of pi in mandarin Chinese AND never actually touch the water”. Self-evaluation can often be demoralizing.
Whenever I am indulging in self-pity and hear that very tiny little violin playing in my head, I need food to make everything better. Generally I want comfort food. Sometimes I curl up with a carton of ice cream and a spoon; forget about using a bowl. It’s just the ice cream carton and me. As I moped around the house today, surprisingly I didn’t want my usual comfort foods. I wanted fresh peaches (weird) and cake batter popcorn with happy little sprinkles.
I found this recipe at The Cupcake Theory, a fun blog about all sorts of things–recipes, tips for living a balanced life, and sensible reminders about the every day little things that do create a bit of feng shui. Give Carol a visit; she’ll be glad you dropped by.
Cake Batter Caramel Popcorn
Recipe @ that’s some good cookin’; Source: The Cupcake Theory
- 1 3-oz. bag microwave butter popcorn
- 1/2 cup butter
- 1/2 cup dry white or vanilla cake mix
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- Preheat oven to 250-degrees F.
- Grease baking sheet (with 1-inch sides).
- Pop microwave popcorn according to package directions. Put the popcorn in a large mixing bowl. Remove all unpopped kernels. Set the popcorn aside.
- Melt butter in saucepan over medium heat. Stir in cake mix, sugar, corn syrup, and salt. Bring to a boil. Boil for 5 minutes, stirring constantly.
- Stir in vanilla. Pour over popcorn and stir until popcorn is coated.
- Bake at 250°F for 1 hour, stirring every 15 minutes. Remove from oven and immediately top with sprinkles. Cool. Store in airtight container.