Yeah, me neither. Hit the road, Jack.
Four quick things I’d like to share with you this week…
1. Schedule Changes, Furloughs, and Layoffs
In the past week, I’ve had a lot of conversations with HR pros and business owners who are struggling with how to right-size their workforce in the midst of this massive economic downturn.
So, I’ve organized an appropriately socially-distanced panel discussion with several really smart people (and me) to discuss the legal, financial, and practical issues surrounding schedule changes, furloughs, and layoffs.
You can register for that Zoom meeting here. We’ll also have a recording of it available if you register but can’t make it.
2. The Affirmation Powering Me Through This Crisis
Business owners and HR leaders have a lot on our minds lately.
During challenging times, the roar of circumstances can be deafening and maintaining focus can seem impossible.
In this LinkedIn article, I share a practice that may help you get sh*t done this week. Hope you find it helpful. (Connect with me while you’re there).
3. Illegal Smile
I was saddened to learn that one of my favorite singer-songwriters, John Prine, and his wife have both contracted COVID-19.
Probably best known for Angel from Montgomery, he is one of the most influential and underrated artists of his generation.
His music is often simultaneously whimsical and insightful. And sometimes, it is just funny.
4. Coffey’s Crazy Good and Easy Stuffed Jalapenos
These are my go-to comfort food. (I’m eating them like candy this month!) They’re keto-friendly and, oh, so tasty!
12 jalapeno peppers
8 oz cream cheese, softened
8 oz pepper jack cheese, shredded
6 oz chorizo
- Preheat the oven to 375 F.
- Cut the jalapenos in half lengthwise (if you think that is an unnecessary clarification, you obviously don’t have a teenage son) and remove *most* of the seeds.
- Microwave the chorizo in the microwave for 60 seconds.
- Mix the cream cheese, pepper jack, and chorizo with an electric mixer.
- Use a spoon to scoop the mix into the jalapeno skins, placing them on a wire rack with a cookie sheet underneath.
- Bake for 15 minutes, then broil for two minutes to slightly burn the top of the cheese.
- I prefer Chorizo De San Manuel’s pork chorizo direct from Edinburgh, Texas because it tastes good and contains pork, vinegar, and spices. (I get mine at Kroger.) Read the labels. It is crazy how many chorizo brands include sugar, maltodextrin, or other junk sweeteners.
- As I typed this, I realized that I always cut the tops off the jalapenos but I don’t know why I do that. The melted cheese mix just droops of the end.
- I shoot for six seeds minimum left clinging to the inside of each jalapeno half. I also crush quite a few of them in a mortar and pestle and include them in the cheese mix, but I like it spicy.
- I’ve found that these refrigerate really well for up to around 5 days. 20 seconds in the microwave is just about right.
- This recipe sometimes leaves me with extra cheese mix, so here’s a bonus recipe: Add the mix to your scrambled eggs. Omagawd, that is so good!
If you try this recipe, send me a picture!
Maybe we will wake up on April Fool’s morning like Bobby Ewing and learn that all of March was just a bad dream!
But if that doesn’t happen, be well and keep your chin up!