October 7, 2009

Completely Random Musings...Generally I write about a single topic – typically something about communication, change, strategic business planning or corporate culture. A few times I have provided commentary, such as last week’s post about drowning in clutter or the series “Who’s Counting” and “Throw ‘Em a Bone.” This week has no theme. I’ll be filing it under commentary. But truly, it’s just a set of random thoughts, links, and recommendations.

Websites – I’m new to designing sites, but I’m an advanced user and know what I like. I want to be able to easily read the text. I may be a baby boomer, but I’m one of those rare ones who can still easily read 6 pt type. So, I’m not personally concerned about that as much as the color choices for background and fonts. Please make sure the text is actually visible on the color background you have chosen. Oh, and those embedded flourishes…they obscure the text. You do want me to see it, don’t you? Other pet peeves: broken links, overused stock images and auto-played music.

For a perspective about the most used and abused web design trends of all time, you might want to check out this post http://bit.ly/BSfQ7 by Jacqueline Thomas. 

$60,000 Jobs Going Unfilled – Several times in recent days I have heard or read about high paying jobs that are going unfilled. According to economists quoted by http://tinyurl.com/ye68pz8, “the main problem is a mismatch between available work and people qualified to do it. Millions of jobs with attractive pay and benefits that once drew legions of workers to the auto industry, construction, Wall Street and other sectors are gone, probably for good. And those who lost those jobs generally lack the right experience for new positions popping up in health care, energy and engineering…It’s become especially hard to find accountants, health care workers, software sales representatives, actuaries, data analysts, physical therapists and electrical engineers, labor analysts say.

Really? I agree that one can’t become a nurse or an electrical engineer over night. But I know dozens of highly educated, intensely qualified individuals who are currently out of work and whose skills would be easily transferred to other positions or industries. Come on employers. Think outside the box. You won’t be disappointed.

Can’t Wait to Taste that Pumpkin Pie? – You may have to. Did you know there is a pumpkin shortage? Oh, no, Charlie Brown! Bad weather ruined many patches this year. About 1/3, in fact. Some places like Indiana and Iowa don’t have any canned pumpkin on their shelves and few of the big orange globes either. If you haven’t already purchased your supplies for Thanksgiving, you might want to do so soon. And for that carved Jack O’ Lantern, be prepared in some locations to pay more.

Need Some Inspiration? – Every morning after I check Facebook and Twitter, I click on Jack’s Winning Words (http://jackswinningwords.blogspot.com/). This retired minister posts a quote each day and adds a few thoughts of his own. A few of my favorites: “The problem with people who have no vices is that generally they’re going to have some pretty annoying virtues.” (Elizabeth Taylor); “Never compare your inside with somebody else’s outside.” (Hugh MacLeod); “Never insult an alligator until you’ve crossed the river.” (Oriental Proverb); “The future has a way of arriving unannounced.” (George Will); and my favorite, “Children are not things to be molded, but are people to be unfolded.” (Jess Lair)

A Fabulous and Cheap Discovery – Have you tried Swai? What the heck is it, you ask? Swai is a tasty fish, with a delicate texture and nice white flesh that is native to Southeast Asia – Vietnam, Thailand, Laos, and Cambodia. Beyond being delicious by itself, it is the perfect foundation for any number of sauces and toppings. It holds up under baking, frying, broiling and remains moist throughout. And, besides being an incredibly, it is dirt cheap. I find it in my local Henry’s and Ralph’s all the time for less than $3/lb. Last night, I first dredged two fillets in a combination of seasoned flour and grated parmesan, lightly browned in a little butter, then placed in a baking dish. To the leftover butter and topping in the pan, I added the juice of two lemons and 2 Tbs. of capers.  Once heated, I poured over the fish and baked for 20 minutes at 350. Delicious!   

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