This whole job hunting process can be pretty discouraging. It’s been over a month since I got back from England and started applying, and my job prospects are still 0. When I find out about other internship graduates starting jobs, it can be hard to not be filled with self doubt. Is my resume good enough? Are my skills good enough? Should I have attended more conferences in the past?
But I’m trying to remind myself that I’m only looking for a job in a very specific area where very few jobs (i.e. none) dietitian jobs exist at the moment… the odds are not in my favour! So the only thing I can do is keep trying.
Kind of like working with my DSLR camera. Back in March I got so frustrated with my DLSR that I wanted to hurl it across the room. I didn’t (probably a smart move), but I put it down and didn’t pick it up again until recently. And thanks to practice and some tips from Davida, I’ve managed to improve. I’m not calling myself the Monet of photography yet, but at least you can tell what the food is (unlike that picture from March).
Maybe in a few more months I’ll have an even better grasp on it – and hey, maybe even a job!
- 1 398-ml can of chickpeas
- ⅓ cup packed canned artichoke hearts
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tbsp olive oil
- 2 tsp dried dill
- ½ tsp salt
- In a large food processor blend the chickpeas, artichoke hearts, lemon juice, tahini, olive oil, dried dill (or fresh - if using fresh, I would increase to at least 1 tbsp), and salt. Process until smooth, and add more olive oil if needed.
- Store in a closed container in the fridge for up to two weeks.
Can anyone relate to my job hunting woes? What’s your favourite kind of hummus?